Mint Black Bean Brownies

From Meal Makeover Moms. I really like how these brownies turned out--they are definitely the ones I would make if opting for flourless brownies. Taste great especially when chilled.

Fudgy Black Bean Brownies
Makes 16 Servings

•One 15-ounce can black beans, drained and rinsed very well
•3 large eggs
•3 tablespoons canola oil
•3/4 cup granulated sugar
•1/2 cup unsweetened cocoa powder
•1 teaspoon vanilla extract
•1/2 teaspoon peppermint extract
•1/2 teaspoon baking powder
•Pinch salt
•1/2 cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Vegan Black Bean Brownies

Adapted from Happy Herbivore. These brownies have no flour and no oil--basically just beans, banana, cocoa, and some sugar. Not for the devoted brownie lover, but a decent alternative if you want something mostly healthy that will satisfy a sweet craving.

Ingredients:

•15 ounces black beans, drained and rinsed

•1 1/2 whole bananas (barely ripe--green on ends)

•1/2 cup white sugar plus 2 T brown sugar

•¼ cup plus 1 T unsweetened cocoa

•1/2 tbsp cinnamon

•1 tsp vanilla extract

•6 T instant oats

optional chocolate chips for topping

Instructions:

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

Whole Wheat Chocolate Blueberry Cake

ingredients

• 1  cup  whole wheat flour
• 1  cup  sugar
• 6  Tbsp.  unsweetened cocoa powder
• 3/4  tsp.  baking powder
• 1/2  tsp.  baking soda
• 1/4  tsp.  salt
• 3/4  cup  water
• 1/2  cup  fresh blueberries
• 1    egg
• 1  cup  frozen light whipped dessert topping, thawed
• 1/2  cup  semisweet chocolate pieces
•     Fresh blueberries and/or Blueberry Sauce (see recipe below)

directions

1. Preheat oven to 350 degreesF. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.

2. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

3. In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly.

4. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.

Blueberry Sauce: In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.

nutrition facts

• Calories230, 
• Total Fat (g)6, 
• Saturated Fat (g)4, 
• Monounsaturated Fat (g)1, 
• Cholesterol (mg)24, 
• Sodium (mg)176, 
• Carbohydrate (g)45, 
• Total Sugar (g)31, 
• Fiber (g)4, 
• Protein (g)4, 
• Vitamin C (DV%)3, 
• Calcium (DV%)4, 
• Iron (DV%)8, 
• Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes and Gardens April 2010

Cream of Potato Soup

3 c. chicken broth
2 c. chopped, peeled potato
dried, minced onion
4 T. margarine
4 T. flour
1/2 tsp. salt
pepper
2 c. milk

Bring chicken broth, potatoes and a sprinkle of onion to a boil. Keep covered and reduce heat and allow to simmer for 10 minutes. In a skillet, melt margarine. Stir in flour, salt and pepper. Allow to cook for about 1 minute. Whisk in milk and cook until thick and bubbly. Add to broth and cook till thickened slightly.

*I like to smash most of the chunks after it has finished cooking. This thickens the soup as well.

Easy Chicken Pot Pie

Pillsbury Pie Crusts - follow thawing instructions on box

In a big bowl combine:
1 big can (12.5 oz) canned chicken breast with juice
1 can cream of chicken soup
1/2 tsp poultry seasoning
Frozen cubed hash browns
Frozen peas & carrots
(You just have to guess on the amount of frozen hash browns and veggies.  Add them a little at a time, because you don't want the mixture to end up too dry.)

Put mixture in pie crust, top with another pie crust (make sure to cut cute designs in the top!).  Bake at 400 degrees for 1 hour.

Hints:
- Cover the edge of the crust with foil or pie crust protectors to keep it from burning.
- Make this in a large Pyrex pie dish.
- Don't smash the mixture into the pie; you want enough air to circulate within the pie to cook it all the way through.

Mashed Potato Cakes

Ingredients

• 2 cups chilled mashed potatoes
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup all-purpose flour, for dredging
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

Source: http://www.foodnetwork.com/recipes/sara-moulton/mashed-potato-cakes-recipe/index.html

Potato Soup (originally from Barbie Curtis)

My husband was originally wary when my VT dropped off tupperware with this soup inside. But one day when I had nothing to give him for lunch, I sent him off to school with the soup. He came home raving about how delicious it was!

6 C water
6 chicken bullion cubes (or 6 tsp powder)
1 T parsley
1 T dried minced onion
2 carrots, diced (or more)
5 potatoes, chopped into square chunks

Boil until potatoes are soft.

Separately melt 3 T butter and then mix in ½ C flour, ½ tsp salt, and ¼ tsp pepper. Whisk paste together with 2 C milk and then stir into the potato/water pot. Heat this mixture until it boils and thickens.