Living with Lindee: Black Bean Burgers & Banana Split Chocolate - WSLS 10 NBC in Roanoke/Lynchburg Va

Living with Lindee: Black Bean Burgers & Banana Split Chocolate Chip Cookies

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Lindee’s Black Bean Veggie Burger


1 15 ounce can Food Lion black beans, drained
1 cup Food Lion oats
1 garlic clove, crushed
 1/4 cup of Food Lion bbq sauce
1/4 cup of Food Lion tomato paste
1 tsp chili powder
1 tsp of coriander
1 tsp of turmeric
1 teaspoon cumin
 1/8 to 1/2 teaspoon Food Lion salt


    Place all ingredients in bowl and mash together with a wire potato masher
    Heat pan on medium heat for 1-2 minutes and then spray with oil
    Use a 1/2 cup measuring scoop and fill to top for each burger
    Create patties with bean mixture
    Smash down lightly with a spatula
    Cook 2-3 minutes and flip
    Spray top of burger and cook another 2-3 minutes

Banana Split Chocolate Chip Cookies


2 3/4 cups Food Lion all-purpose flour
1 teaspoon Food Lion baking soda
1 teaspoon Food Lion salt
1 cup (2 sticks) Food Lion butter, softened
 3/4 cup Food Lion granulated sugar
3/4 cup packed Food Lion brown sugar 
1 teaspoon Food Lion vanilla extract
 2 large Food Lion egg
 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
 1 jar maraschino cherries (set cherries on paper towel to drain access juice)
***Banana Cream Cheese Frosting***
8 ounces Food Lion cream cheese, softened
1 banana
1/2 cup Food Lion butter, softened
2 teaspoons Food Lion vanilla extract
4 cups Food Lion confectioners’ sugar
(whip all ingredients together until fluffy) Put icing in icing bag with very large tip.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded 1/4 cup onto ungreased baking sheets. (roll the dough in your hands to make a round 1/4 cup ball).
 BAKE for 12-14 minutes or until golden brown. Cool on wire racks to cool completely. Once cooled, pipe icing on cookies, round and fluffy. Top each cookie with maraschino cherry!
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