Banana Pudding

Ingredients 2 boxes ‘cook and serve’ french vanilla pudding 4 cups milk (no soy or non-dairy) 1 box vaniilla wafers 3-4 large bananas Directions Prepare pudding according to package directions. Slice bananas into 1/4″ coins. Preheat oven to 325° F. In a 13×9 cake pan lay down a single layer of wafers, followed by a … More Banana Pudding

Butternut Squash, Rosemary and Goat Cheese Risotto

Ingredients 7 cups vegetable broth 3 Tbsp butter 1 1/4 cups finely chopped onion 2 lbs butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (1 large squash) 2 tsp fresh rosemary, chopped, divided 2 cups Arborio rice (risotto) 1/2 cup dry white wine 4 cups (packed) baby spinach leaves 1/2 cup heavy cream 1/2 … More Butternut Squash, Rosemary and Goat Cheese Risotto

Black Bean Soup

Ingredients 2 Tbsp olive oil 1 large onion, diced 3 celery ribs, diced 2 large carrots, diced 4 garlic cloves, minced (or 4 tsp) 4 tsp cumin 1/4 tsp red pepper flakes 4 (15oz) cans of black beans, rinsed and drained 4 cups vegetable broth 1/4 cup chopped fresh cilantro 2 Tbsp fresh lime juice … More Black Bean Soup

Cranberry Granola

Ingredients 3 cups rolled oats 1 cup sliced or slivered almonds 1 cup cashews 3/4 cup shredded sweetened coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt 1 cup dried cranberries Directions Preheat oven to 250 degrees F. In a large … More Cranberry Granola