Cherry Winks
Ingredients
1/2 tsp baking soda
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 Tbsp milk
2 beaten eggs
1 tsp vanilla
1/4 cup butter and 1/2 cup crisco mixed
1 cup chopped dates
1/2 cup chopped and drained maraschino cherries
Enough crushed cornflakes to roll cookies in (roughly 4 cups)
More halved maraschino cherries to top cookies

Instructions
1. Preheat oven to 350 degrees
2. Sift together baking soda, flour, baking powder, and salt.
3. Add sugar, milk, eggs, vanilla, and butter/crisco mix
4. Mix well
5. Add chopped dates and cherries
6. Roll dough into balls and roll in cornflakes
7. Top with 1/2 cherry
8. Cook for 8-10 or until done
9. Enjoy!

Eggnog
Ingredients
6 large eggs
1 cup sugar
8 cups milk
1/2 gallon vanilla ice cream cut into chunks
Imitation rum to taste
1 1/2 tsp vanilla
1/8 (or to taste) ground nutmeg

Instructions- Makes 18 cups
1. Separate eggs whites and yolks
2. Beat whites with electric mixer until stiff peaks form with you lift the beaters
3. In a separate bowl, mix yolks and sugar until thick and pale (about 5 minutes)
4. Gradually stir in milk
5. Gradually blend in ice cream
6. Fold in egg whites and mix until all is blended
7. Gently stir in vanilla and imitation rum
8. Sprinkle with nutmeg
9. Serve cold
10. Enjoy!


Sticky Buns
Dough Ingredients
1 cup almond milk
3 Tbsp vegan butter
1 packet (2 1/4tsp) rapid rise (instant) yeast
1 Tbsp sugar
1/4 tsp salt
2 1/2 – 3 cups all purpose flour
Filling Ingredients
1/4 cup vegan butter, melted
1/2 cup brown sugar OR granulated sugar
1/2 Tbsp cinnamon
Glaze
1/2 cup brown sugar
1/2 cup vegan butter
1/2 cup chopped pecans

Instructions
1. In a large sauce pan heat the almond milk and vegan butter until warm and melted, but not boiling. Remove from heat and let cool to around the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
3. Next add in flour 1/2 cup at a time, stirring as you go. Don’t worry about he dough when it gets sticky. When it is too thick to stir, transfer to a lightly floured surface and knead  until it forms a loose ball, adding more flour as you go. Rinse your mixing bowl, coat it with canola oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
4. While dough is rising, prepare sticky glaze, starting with mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8×8 baking dish. Top with pecans and put aside.
5. Roll out the dough on a lightly flowered space into a thin rectangle. Brush with 1/4 cup melted vegan butter and top with brown sugar and cinnamon.
6. Tightly roll up the dough and set it seam side down. Then with a serrated knife, cut the dough into 1.5 – 2 inch sections and position in your 8×8 dish with the glaze layer on the bottom (you should have about 10 rolls). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees.
7. Bake rolls for 25-30 minutes (until slightly golden brown.) Let cool for a few minutes, carefully flip over onto serving dish.
8. Serve immediately.
9. Enjoy!

Chili
Ingredients
1 Tbsp olive oil
2 medium onions
2 1/2 Tbsp chili powder
1 1/2 tsp paprika
1 1/2 tsp garlic powder
2 tsp dried basil
1/4 tsp chipotle powder
2 Tbsp cumin
1/2 tsp oregano
1/4 tsp pepper
2 Tbsp no-salt herb seasoning
1 1/2 cup veggie stock
2 cups chopped bell peppers
1/4-1/2 of a poblano pepper
30 oz. non salted petite diced tomatoes
2 Tbsp low sodium soy sauce
1 tsp salt
2 Tbsp maple syrup
1/2 tsp liquid smoke
4 cups water
2 Tbsp lemon juice
1/3 cups uncooked quinoa
30 oz well drained and rinsed black beans
1 1/2 cups crushed walnuts
2 cups fresh or frozen corn kernels
Optional topping of cilantro, avocados, or vegan cheese

Instructions
1. Add the oil and onion to a large cooking pot. Sauté over medium heat for about 3 minutes.
2. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning.
3. Add a few splashes of veggie stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more stock if the spices are burning at all.
4. Stir in the bell and poblano peppers and the rest of the stock, simmering for 7 minutes.
5. Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke, and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
6. Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally.
7. Add enough water to make it the consistency you like as needed
8. Serve with your favorite toppings.
9. Enjoy!