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Tammy's Foodmobile, Hurst, TX (2026)

11/10/2025

Almond Joy Delights

Ingredients
- 3/4 cup roasted salted whole almonds
- 1 1/2 cups flaked coconut
- 1/2 cup canned sweetened condensed milk (not evaporated)
- 1 package (16 ounce) Pillsbury Ready to Bake refrigerated sugar cookies
- cup unsweetened baking cocoa
- cup milk chocolate chips

Preparation

Let cookie dough stand at room temperature for 10 minutes to soften.

Reserve 20 almonds; set aside. Chop remaining almonds.

In a medium bowl, stir chopped almonds, coconut and condensed milk until well blended. Refrigerate mixture 25 minutes for easier handling.

Heat oven to 350F degrees.

In a large bowl, knead cookie dough and cocoa with hands until well blended. Keep covered with plastic wrap, shaping cookies one at a time.

For each cookie, press 1 rounded tablespoon of dough into a 3-inch round.

Place 1 tablespoon coconut mixture in the center of each round. Wrap dough around filling, pressing edges to seal; shape into ball.

On an ungreased cookie sheet, place balls 3 inches apart. With fingers, press each ball into 2-1/2-inch round. Press 1 whole almond on each cookie.

Bake for 9 to 12 minutes or until puffed and edges are set.

Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In a small resealable freezer plastic bag, place chocolate chips; seal bag.

Microwave on high temperature for 30 to 60 seconds or until softened.

Gently squeeze the bag until chocolate is smooth; cut off a tiny corner of the bag.

Squeeze bag to drizzle chocolate over cookies.

Let stand until chocolate is set. Store in an airtight container.

Source: Foodista

11/02/2025

No-bake Chocolate Peanut Butter Pie

Ingredients
- 2 tablespoons non-dairy plain cream cheese
- 1 cup plus 2 tablespoons creamy peanut butter
- 1/4 cup dark chocolate chips
- 10 peanut butter cups, broken into pieces
- 1 1/4 cups powdered sugar, sifted
- 1/2 cup plus 3 tablespoons salted, roasted peanuts
- 5 tablespoons Earth Balance soy-free spread
- 3 tablespoons vanilla coconut yogurt
- 1 1/2 containers non-dairy whipped topping, thawed

Preparation

For the CRUST:

Crush the cookies in a food processor until fine crumbs.

Transfer to a small bowl and add the earth balance.

Combine with a fork, or hands until fully blended and begins to take shape.

Press evenly into a 9 inch pie plate.

Chill in the freezer while preparing the filling.

For the FILLING:

In a stand mixer set with a paddle attachment, or using a hand held mixer set on medium speed, beat peanut butter with the cream cheese.

After about a minute add the coconut yogurt.

Once combined, reduce to low speed and add sifted powdered sugar, increase back to medium speed and beat until smooth.

Turn off the mixer, then add in 1/2 cup peanuts, and broken pieces of peanut butter cups and combine well.

Fold in thawed whipped topping until well blended.

Pour the filling into the chilled crust and spread evenly.

Sprinkle the 3 tablespoons of peanuts, dark chocolate chips, and the reserved cookie crumbs on top.

Chill for at least another 90 minutes before serving.

Slice with a sharp knife to pierce through all the peanut butter chunks in the pie.

Source: Foodista

10/29/2025

Mushroom Barley Soup

Ingredients
- 1/2 cup raw barley
- 12 tablespoons butter (1 ½ sticks)
- 1 pound cremini mushrooms
- 3 cloves of garlic, minced
- salt to taste
- 4 tablespoons sherry
- 4 tablespoons soy sauce
- 2 large unions

Preparation

Put barely on the stove in 4 to 6 cups of water, cook until barely is almost done and soft enough to eat.

In a separate pot saute two large onions coarsely chopped and the 4 cloves of chopped garlic.

When the onions are soft add mushrooms and salt.

Cook until mushrooms are rich aNd brown.

Lift with a mixture of the sherry and soy sauce.

Add the now cooked barley.

Bulk with water to taste.

Grind a hearty amount of pepper onto the top.

Simmer for 20 minutes.

Source: Foodista

10/22/2025

Batter For Deep Fried Fish

Ingredients
- 1 1/2 teaspoons baking powder
- 3/4 cup cornstarch
- 1 egg
- 1 cup flour
- 2 tablespoons oil
- 1 1/2 teaspoons salt
- 3/4 cup water, or more if needed to make a thin batter

Preparation

Mix together, beating until smooth. This makes a delicious golden brown crust.

Unused portions can be frozen for future use. Just defrost, whip it up, and it's like fresh batter.

Source: Foodista

10/14/2025

Double Layer Chocolate Banana Bars

Ingredients
- 1/2 cup Earth Balance margarine
- 1 cup vegan sugar
- 1 1/2 teaspoons Ener-G egg replacer
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 1/2 cups mashed banana (about 3 medium bananas)
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon flaxseed meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Green & Black unsweetened cocoa
- 1 cup vegan chocolate chips
- 1 cup crushed peanuts

Preparation

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9 by 9 square glass dish.

In a small bowl, cream margarine and sugar until creamy.

Mix egg replacer with water and mix well and add to sugar mix along with the vanilla.

Add mashed bananas and mix well.

In a medium bowl, mix flour, baking powder, baking soda, and salt.

Add wet ingredients to dry ingredients and mix well. Divide batter in half.

Add cocoa to one half of the batter and mix well until blended.

Add that chocolate batter to the glass dish and smooth over.

Sprinkle 1/2 cup of the chocolate chips and 1/2 cup of peanuts on top of the layer.

Cover with the light banana batter and sprinkle with remaining chocolate chips and peanuts.

Bake for 40 minutes or until the toothpick comes out clean.

Source: Foodista

10/08/2025

Roasted Golden Beet Salad

Ingredients
- 1 inch golden beets, scrubbed and chopped in ½ cubes
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1/4 cup slivered almonds (or walnuts or pine nuts), toasted
- 1/4 cup dried cranberries
- 1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
- lettuce
- red wine vinegar, to taste.

Preparation

Bring a salted pot of water to boil as you wash and chop beets.

Hard boil the beets for about 5 minutes, until tender.

Turn the oven on to broil.

Arrange the beets on a baking sheet and brush with olive oil.

Roast beets until just beginning to brown, about 3 to 5 minutes.

Remove from the oven and season with salt and pepper.

Stir almonds (or walnuts or pine nuts) over medium high heat until golden, you will not need additional oil to toast the nuts.

Layer a salad bowl or plate with lettuce, add roasted golden beets, almonds, dried cranberries, and dab with goat cheese.

Source: Foodista

09/23/2025

Garlic Shrimp

Ingredients
- 600gr / 1.3lb black tiger prawns, peeled and deveined
- 1 x tbsp of olive oil
- 6 x large garlic cloves sliced thinly
- 1 x shallot chopped finely
- the leaves of 3 or 4 stalks of flat parsley, chopped very finely
- 1 x tsp of course sea salt
- juice of 1 lemon
- freshly ground black pepper

Preparation

Heat the oil on a high heat and add the shallots, allowing them to cook for about 30 seconds.

Add the garlic and cook for a further 30 seconds.

Add the prawns, cook for about one minute on each side. They are cooked when they turn from black/gray to pink.

Squeeze the lemon juice into the pan to deglaze, mix through.

Add the parsley, salt and pepper.

Check for seasoning and serve straight away.

Add some fresh chili or some dried chili flakes if you want a bit of spice.

Serve with pasta. Goes well with rice too.

Source: Foodista

09/18/2025

Mushroom-pea Risotto

Ingredients
- 1 1/2 cups Arborio rice
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 2 cups onions, diced
- 2/3 cup grated Parmesan
- 1 cup frozen green peas, thawed
- salt and pepper to taste
- 8 ounces white mushrooms, sliced

Preparation

Bring broth to a simmer, remove from heat and cover.

Heat oil in a large skillet over medium heat.

Add onions and saute until tender, about 10 minutes.

Add mushrooms and garlic and continue to cook until mushrooms are tender.

Stir in rice and saute until it becomes translucent.

Reduce heat to medium-low.

Add vermouth and cook until the liquid is absorbed.

Add broth, 1 cup at a time, stirring often.

Be sure all liquid is absorbed before adding the next cup of broth.

Continue until the rice is tender and creamy.

Add peas and Parmesan, season to taste with salt and pepper.

Source: Foodista

09/09/2025

Austrian Apple Twists

Ingredients
- 1 pkt (1.4 ounce) active dry yeast
- 1 cup butter or margarine, softened
- 1 cup confectioners' sugar
- 3 egg yolks, beaten
- 2 cups All-purpose flour
- 3/4 teaspoon ground cinnamon
- 1 cup milk
- finely chopped pecans
- 1 cup (8 ounces) sour cream
- 2 1/2 tablespoons sugar
- 1 medium tart apple, peeled, cored and finely chopped
- 1 teaspoon vanilla extract

Preparation

In a mixing bowl, combine the yeast and flour, add butter and mix well.

Add egg yolks and sour cream, mix well. Shape into four balls.

Place in separate resealable plastic bags or wrap in plastic wrap, refrigerate overnight.

In a small bowl, combine sugar, pecans and cinnamon; set aside.

On a floured surface, roll each ball of dough into a 9-inch circle.

Sprinkle it with a sugar mixture and an apple.

Cut each circle into 16 wedges; roll up from a wide edge and pinch to seal.

Place with the point side down on greased baking sheets.

Bake at 350F degrees for 16-20 minutes or until lightly browned.

Immediately remove the wire racks to cool.

For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists.

Sprinkle with pecans.

Source: Foodista

09/04/2025

Warm Quinoa Spinach And Shiitake Salad

Ingredients
- 6 cups loosely packed steamed baby spinach
- Freshly ground black pepper
- 2 cups (500 mL) Chicken Broth
- ¼ cup (50 mL) crumbled feta cheese
- extra-virgin olive oil
- ½ cup (125 mL) finely chopped sweet red pepper
- 2 tablespoons red wine vinegar
- 1 pkg (225 g) PC organics roasted garlic and fine herbs quinoa
- pinch salt
- 2 Shallots, finely diced
- 6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced

Preparation

In a saucepan, bring chicken broth to a boil.

Stir in quinoa and the contents of the seasoning pouch.

Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender.

Remove from heat; let stand, covered, for 5 minutes.

Fluff with a fork.

In a large nonstick frying pan, heat oil over medium heat; cook shallots and red pepper for 4 to 6 minutes, stirring occasionally, or until lightly golden and softened.

Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden.

Add vinegar; cook, stirring to bring up browned bits, for 1 minute.

Stir in spinach; cook, stirring, for 2 minutes or just until wilted.

Stir in salt and pepper.

Remove from heat.

In a large bowl, toss quinoa with warm spinach mixture.

Serve sprinkled with feta.

Source: Foodista

08/28/2025

Organic Peach, Cucumber & Golden Tomato Gazpacho

Ingredients
- 2 cups pitted and chopped organic peaches
- 2 cups chopped ripe organic tomatoes
- 1 cup chopped organic English cucumber
- 1 medium shallot, chopped
- 4 tablespoons extra virgin olive oil
- 4 cups white wine or champagne vinegar
- 1 handful organic basil, torn
- 1 teaspoon sea salt
- teaspoon black pepper
- cup filtered water

Preparation

In a food processor, place all ingredients except the water and pulse until the mixture is coarsely chopped.

Add water and pulse a couple times again until the gazpacho is blended but still a little chunky.

Place in a glass bowl and cover with plastic wrap.

Let refrigerate for 20-25 minutes, or until well chilled.

Serve immediately in small glasses or bowls.

Garnish with diced peach and a cucumber round, if desired.

Source: Foodista

08/14/2025

Swiss Chard And Mushroom Popover Bake

Ingredients
- 2 cups cremini mushrooms, sliced
- 2 large eggs, beaten
- 1/2 cup Bob's Red Mill Garbanzo Bean Flour
- 1 garlic clove, minced
- 1 tablespoon margarine
- 2 tablespoons extra-virgin olive oil
- 1/2 cup shredded Provolone cheese
- 1/4 cup red onion, cut into 1-inch pieces
- 1/4 teaspoon rosemary
- salt and pepper, to taste
- 1/2 cup skim milk
- 2 cups swiss chard, roughly chopped
- 1/4 teaspoon thyme

Preparation

Preheat your oven to 425 degrees F.

Add the olive oil to a large skillet over medium heat.

When hot, add the onion and mushrooms and cook, stirring, until soft.

Add the Swiss chard, garlic, and seasonings, and mix well for a few minutes (be careful not to burn the garlic).

Remove the mixture from the heat and cover it.

Spray an 8-inch square baking dish (you could also use a pie plate) with the nonstick cooking spray.

Add the margarine and place the dish in the oven until the margarine melts, then remove it from the oven.

In a medium bowl, whisk together the garbanzo bean flour, milk and eggs.

Pour the flour mixture into the baking dish and bake for 12-14 minutes, or until it becomes puffy and lightly browns.

Spoon the Swiss chard mixture to the crust and sprinkle the Provolone cheese over the top.

Bake for about 10 minutes, or until the cheese has melted.

Source: Foodista

Tammy's Foodmobile

11/10/2025

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