Song: Taste and See: Breakfast: Banana with Rice Cake Sandwich et. al.

Have you ever tried to whistle in vibrato Taste and See | Catholic Communion Hymn | James E. Moore Jr. | Choir with Lyrics | Sunday 7pm Choir while making breakfast?

Breakfast: a freeform sliced half banana, strategically placed on a rice cake spread with sunflower seed butter topped with a graham cracker square (omit this step if gluten-free). Store bought toffee cashews that tasted like petroleum, next time I will make them myself. A 2-cup mug of 2 min. nuked water with lime peel and a sundried tomato. Next time skip the sundried tomato.

CB

Crustless Tofu Pumpkin Pie

11 ounces of shelf-stable silken extra firm or firm tofu

1 can (15 ounces) cooked pumpkin puree

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Preheat oven to 325 degrees F. In a food processor bowl, process tofu until smooth. Scrape down the sides of the processor bowl as needed until all the tofu is incorporated and smooth. Add all the remaining ingredients and process until well combined and smooth. Pour into an oven-proof 2-quart dish and bake for 50 minutes until lightly browned on top. Remove from oven and let cool and set for 1 hour. Serve at room temperature or refrigerate until ready to serve. Goes well with ginger snap cookies or cookies of your choice.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by Terry Walters, Clean Food cookbook

Pretzel Bark

Here's an easy one with great versatility! You can change the colors of the candy melts to reflect the seasons. And you can make it gluten-free by using gluten-free pretzels!

INGREDIENTS & MATERIALS NEEDED:
3 - 8 or 12-ounce bags of candy melts in various colors
Colored sprinkles of your choice
1 large bag of mini pretzels; regular or gluten-free
Large metal cookie sheet
Parchment paper

Set oven to 175 degrees. While it is warming up line your cookie sheet with parchment paper & leave an overhang. This makes it easier to get the melted candy out!

Pour pretzels on parchment in a single layer on a cookie sheet.

Pour unmelted candy melts over pretzels in long horizontal rows, i.e., first orange, then a middle row of white, then the last row of yellow (for Fall colors).

Place the cookie sheet in the middle rack in the oven & bake for 12-15 minutes until you see the candy melts look glossy.

Remove from oven & take a small offset spatula & press melts firmly over pretzels while swirling the colors together in a pleasant pattern.

Put more pretzels randomly over melted candy & sprinkle with your choice of colored sprinkles for additional color!

Leave at room temperature for 2-3 hours until solid.

Using the parchment overhang, lift the candy off of the cookie sheet.

Break into small pieces. Store in an airtight container. Can last up to a week or more...but we usually finish it sooner!
You can put it in clear cello bags for gifting!

ENJOY!

Submitted by Carolina Bridges, Blessed Trinity Catholic Community