Sexton Spinach Balls

submitted by Allie Jones

Ingredients:

2 packages chopped spinach, cooked and drained
1 1/2 cups grated parmesan cheese
2 cups Pepperidge Farm (or similar) Herb Stuffing Mix
2 onions (chopped fine)
3/4 cup (yes 1.5 sticks) butter, melted
1/2 tsp thyme
1 tsp black pepper
1 Tblsp minced garlic
(shouldn't need salt but you can add a dash or 2 if you like)

What you do:

mix all ingredients and chill for a while.  Form small balls and put in container and freeze.  When needed, bake at 375 degrees , turning once.  When done, let cool and serve.

Thanksgiving Turkey (I know - didn't really have a good place to post this so we put under "chicken")

Submitted by Joe Russo

Here is how we cooked the turkey on Wed:.

1 cup of olive oil

1 cup balsamic vinegar

Mix & add:

1/4 cup of basil

1/4 cup of oregano

2 tablespoons of salt

Mix

3 tablespoons of crush garlic rubbed in cavity

Bake & cook as directed.

No Bake Natural Cookies

Invented by the Russo's

1 cup of Craisins

1 cup of pitted dates

1 cup of rolled oat

1 cup Adam's Natural peanut butter

1 cup of Nutella

Blend in food processor 

Thanksgiving Turkey

Submitted by the Russo's

Here is how we cooked the turkey on Wed.

1 cup of olive oil
1 cup balsamic vinegar
Mix & add:
1/4 cup of basil
1/4 cup of oregano
2 tablespoons of salt
Mix
3 tablespoons of crush garlic rubbed in cavity

Bake & cook as directed.

Easy Apple Pie by Kimberly Faerber

Crust:

1 ½ cup. Flour

1 ½ tsp. sugar

1 tsp. salt

½ cup vegetable oil

2 TB of cold milk ( I use rice milk)

Combine ingredients until well blended.  Pat in bottom of a 9 inch pie pan.  Do not roll out.

Filling:

4 cups Jonathan apples

½ c up sugar

2 TB flour

½ tsp. nutmeg

½ tsp. cinnamon

Combine sugar, flour and spice.  Pour over apples and toss lightly with a fork. Pour into pie shell.

Topping:

½ c. flour

½ c. sugar

½ c. butter

Mix ingredients together with fingers or fork until crumbly.  Sprinkle over top of pie.  Place the pie in a large paper bag and seal with a stapler or 3 large paper clips.  Bake in preheated over at 350 F for 1 hour 30 minutes.  No peeking!

Vegan Pumpkin Pie

Submitted by Kimberly Faerber

Ingredients:

• 3/4 pound silken (soft) tofu
• 1 16 ounce can pumpkin puree
• 1 1/2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp vanilla
• 1 cup brown sugar
• 1 1/2 tbsp molasses
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired. 

Sour Cream Blueberry Pie by Kimberly Faerber

 1 unbaked pie crust 

Filling

3/4 cup sugar
2 tablespoons flour
1 cup sour cream (I used ¾ c. Tofutti soy sour cream and ¼ c. coconut milk yogurt
1 egg (I use 3 TB. of unflavored gelatin mixture)
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)

Topping
1/2 cup flour
½ cup sugar
1/2 cup butter ( I use Earth Balance)

Directions:

1
Mix sugar and flour together in bowl.
2
Beat in sour cream, egg, vanilla and salt together until smooth (about 5 minutes).
3
Fold in blueberries.
4
Pour into pie crust, and bake at 400F for 25 minutes.
5
(May need to adjust temperature and time for frozen berries).
6
Meanwhile, combine topping ingredients.
7
Remove pie from oven after the 25 minutes, and sprinkle on topping.
8
Return pie to oven and bake 10 minutes more.
9
Chill before serving.