Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

serves 4-6 Ingredients • 1 cup dry quinoa, rinsed • 1 tbsp olive oil or coconut oil • 1 3/4 cup chicken or vegetable broth • 1 can black beans, drained and rinsed • 1 avocado, chopped into chunks • handful cherry tomatoes, quartered • 1/2 red onion, diced • 1 small clove garlic, minced • 1 red bell pepper, chopped into chunks (I omitted this because I’m not a big pepper fan!) • 1 c. spinach • small handful cilantro, diced • 1 limes, juiced • 1/2 tsp cumin • 1/2 tbsp olive oil • salt, to taste Directions 1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add broth, stir once, cover, and simmer with a lid on for 20 minutes. 2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary. 3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. 4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer (I omitted this too =) ).

Pumpkin Bars

2 c. flour                          2 c. sugar

2 tsp. baking powder             1 c. vegetable oil

¼ tsp. salt                        4 eggs

1 tsp. baking soda                 2 c. pumpkin (one can)

2 tsp. cinnamon

Preheat oven to 325º.  Beat all ingredients together until fluffy.  Pour into greased cookie sheet (jelly roll pan).  Bake at 325º for 25-35 minutes.  If the top bounces back, it’s done.

Cool and frost.

FROSTING:

6 oz. softened cream cheese

2 Tbl. milk                           4½ c. powdered sugar

1 1/2 tsp. vanilla                       dash of salt

Mix everything together except the powdered sugar; then add powdered sugar very slowly.  Beat it until it’s smooth.  Add more milk if it’s too thick. 

Home made Twix Bars

Ingredients: 1 cup salted butter, softened 1 cup powdered sugar 2 tsp. vanilla extract 2 cups all-purpose flour 2-1/2 cups caramel, cut into small chunks 3 Tbsp. heavy cream 3 cups chocolate chips 1 Tbsp. vegetable shortening (Optional) Directions: For the crust: Preheat oven to 300 degree Fahrenheit. Spray a 9x13 in pan with cooking spray, or line with parchment paper. Set aside. In a medium-sized bowl, beat together the butter, sugar, and vanilla. Add the flour - at first the mixture may seem dry, but will come together quickly. Take the dough and press it evenly into the pan. (Lightly flouring your fingertips will help with any sticking.) Prick the crust all over with a fork - this allows steam to escape so the crust will bake evenly with fewer bubbles. Bake until lightly golden brown on top and edges - about 30-35 minuts. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely. For the caramel layer: Melt the caramel and cream in a small saucepan over low heat. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up. For the chocolate layer: Melt the chocolate in the microwave using ten second increments - stirring every time. If the chocolate seems too thick, add a tablespoon of shortening to thin it. (Just know that this will leave your end-resulting chocolate a little softer than normal. I don't use it for this very reason. ) Pour evenly over the chilled caramel layer and spread until it covers the entire surface. Return to the refrigerator (or freezer) until the chocolate is well set. Cut and serve.