Lemon Poppy Seed Pancakes

I made THESE last night for dinner with the strawberry topping. YUM! Riley ate them like they were going out of style.

Vegetarian Taco Salad

I made THIS last night for dinner and really liked it. I added some quinoa in with my brown rice for extra protein.

Bean Enchiladas- crock pot style

I made these yesterday and they turned out yummy! They have a little kick to them, which probably depends on how hot your salsa is (I used medium). I love that they're done in the crock pot, which means I can still use them in my summer cooking repertoire. I used corn tortillas and cooked them about 2 and a half hours, but the tortillas did not hold their shape like the recipe suggested they would. So, it turned out more like a casserole, but who cares? I enjoyed mine topped with sour cream, chopped tomatoes, and shredded lettuce.

More roasting

Okay, I just made this ROASTED CAULIFLOWER for an afternoon snack for myself. Believe me, it is not normal for me to fire up the oven for a snack. But it was worth it! And I think I could eat the entire batch in one sitting! The recipe is pretty similar to the roasted broccoli recipe I posted about.

Roasted Broccoli

I saw THIS recipe on pinterest and tried it tonight. It was yummy! I served it with whole wheat pasta covered in marinara sauce and it was a great combo! (I left out the things she noted that she left out.)

Bean Enchilada Casserole

Here is a vegetarian, gluten-free recipe for enchiladas that I tried last night. They were super tasty!

*A couple notes about the recipe...
-I didn't use as much cheese as it called for. I just used enough to cover each layer.
-I used Trader Joe's enchilada sauce. Winner!

Holiday Cheer

Here is a family recipe for no-egg eggnog. I think your family isn't really big on eggnog, but mine definitely is. Here's a recipe for eggnog with no raw eggs, so you don't have to be creeped out. I love this stuff and Ryan likes it, too.

1 pkg. (3.5 oz) French vanilla instant pudding
5 cups milk
1/4 tsp. salt
2/3 cup sugar
1 tsp. vanilla
1 cup whipping cream, whipped
1/2 tsp. each nutmeg and cinnamon (for topping each serving)

1. In a blender, combine all ingredients except whipped cream and spices, or beat by hand for two minutes.

2. Blend the mixture into the whipped cream and chill thoroughly.

3. Shake the eggnog just before serving it. Sprinkle the top of each glass with nutmeg and cinnamon if desired.

Also, I made THIS recipe and it will be coming out of the oven in a few minutes. I'm taking some to our book club Christmas party tonight. I don't see how it could be anything but delicious.