Maria - This is a recipe that I adapted after many tries. I have a child with a milk allergy, my kids won't touch beans and all of them try to eat as little vegetables as possible. Some of my kids would pick the herbs out of the homemade tomato sauce! I had to get very creative. All of my kids love tofu now, but not at the time that I created this recipe. So I decided to substitute and try to hide it. When I first made this, I used half meat and half tofu and gradually removed the meat. They never noticed. Now, they LOVE tofu chili!


2 packages (14 oz) of firm or extra-firm tofu, crumbled

1/2 sweet onion, diced

4 oz (1/2 cup) organic mushrooms, diced (If you use canned, wash to remove salt)

2 garlic cloves, diced (I buy the jar of minced garlic so I always have it on hand)

15 oz (2 cups) organic tomatoes, chopped (If you use canned, I recommend the low salt, organic)

15 oz (2 cups) organic tomato sauce (If you use canned, I recommend the plainest, low salt, organic)

15 oz (2 cups) refried black beans (I like black beans)

1 cup of your favorite organic vegetables. I like kale, carrots, celery to name a few.

Chili seasoning to taste (start with 1 teaspoon)

Cumin seasoning to taste (start with 1 teaspoon)

Olive oil ~ 2-3 Tablespoons

Dice and chop everything before cooking. Coat the wok with olive oil and 1 teaspoon of cumin and chili each. Heat on high until spices look foamy. Add onions and garlic. Stir briefly to coat then add mushrooms. Stir until softened and onions are translucent. Then add crumbled tofu. Now, stir to mix everything and get the tofu coated with the onion, garlic, mushroom mixture. Keep stirring periodically. Gradually the tofu will darken. Add in your extra diced vegetables and stir fry for 1 minute. Add the chopped tomatoes and finally the tomato sauce. Mix everything well.


Add the chili and cumin. This is where you need to add a little, stir it in, cover and come back in ~5 minutes to taste. Once you have it to your taste, cover, lower the flame to low and let it cook. If your kids don't like tomato chunks (I know mine don't), after it's been cooking on low for 15 minutes, take out a potato masher and carefully mash the ingredients and then stir it up. Repeat in another 15 minutes if necessary. I don't use salt very often but if you feel the taste needs it, add a little. Serve with chunks of bread, or tortilla chips. My kids like sourdough, but use what your kids like.

Prep time: 10-15 minutes to chop onion, mushrooms (canned), vegetables and crumble tofu. I always keep canned, organic chopped tomatoes and canned, organic tomato sauce on hand which speeds things up. 10-20 minutes to cook and darken the tofu.

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Tofu Chili


Maria - We started making pizza at home when my oldest, now 23, was 5 years old. She hated school! So, to give her something to look forward to, I started celebrating the weekend on Friday night. I tried to have things on hand that we don't have everyday like juice, or a non-caffeinated soda, or a sweet of some sort. And the one thing she loved... pizza! We made pizza using our bread machine. She would help roll out the dough and put the toppings on. It is now a tradition in our house!

Whole Wheat Pizza

This recipe makes 2 - 12" pizzas , using a 2 lb bread machine.


1 cup warm water (70 - 80 degrees F)

2 Tbsp olive oil

3 cups flour (1/2 whole wheat and 1/2 white)

     To Taste:

     ~ 1 tsp garlic powder

     ~ 2 tsp basil

     ~ 2 tsp onion powder

1 tsp salt

1 tsp active dry yeast

Bread Machine Directions:

Put water and olive oil in bread machine pan. Cover with whole wheat flour, then add garlic powder, basil, onion powder, and salt. Cover with the rest of the flour (white). Make a small well in the center and put the yeast in the well. Set bread machine to "dough" cycle and turn on.

When dough is finished, roll out ball onto a flour dusted surface and cut in two equal pieces for a regular crust. If you like thin crust, cut ball into three equal pieces. Set oven to 375 degrees F. Roll out each piece to desired size.

Toppings per Pizza:

1 can organic tomato sauce (don't use the prepared sauce - it has too much salt) - you will use ~ 1/3 to 1/2 of the can per pizza.

     (Use more or less to taste)

     ~ 1 tsp garlic powder

     ~ 1 Tbsp oregano (gives it that fantastic pizza smell)

~ 2 cups shredded mozzarella cheese (if you like a really cheesy pizza, add more)

any other toppings you like (bell pepper, black olives, mushrooms, pineapple, onion, meat of any kind)

olive oil

Using a serving spoon, put 4 to 5 spoonfuls of sauce on the dough and spread around using the back of the spoon. Add more if you think there's not enough. Sprinkle the garlic powder and oregano evenly around the pizza. Since this is to taste, use more or less as needed. Sprinkle shredded cheese around the pizza. Again, adding more if necessary. Top with any other toppings you like. Finish with a light sprinkle of olive oil on the top. Bake at 375 degrees F for 20 minutes or so, until crust and cheese is browned.

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Girl Scout Cookie Layer Bars



Active Time: 35 Mins
Total: 3 hours, including chill time
Yield: Serves 16 (serving size: 1 bar)

Why pick one Girl Scout Cookie when you can have them all… in one epic dessert bar. This decadent amalgamation of Girl Scout Cookies—featuring Trefoils, Samoas, Do-si-dos, and Tagalongs—is the perfect recipe for anyone who simply can’t say no to any scout who asks. Go ahead; generosity earns you extra indulgence points, everyone knows that.


1 (9-oz.) box Girl Scout Trefoils cookies
1/2 cup powdered sugar
1/3 cup (3 oz.) unsalted butter, melted

16 Girl Scout Samoas cookies
1 (10.25-oz.) pkg. brownie mix
Water, oil, and eggs called for on brownie mix pkg.

16 Girl Scout Do-si-dos cookies
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sweetened condensed milk
1 tsp. vanilla extract
1 large egg

16 Girl Scout Tagalongs cookies
1 cup packed light brown sugar
1/2 cup (4 oz.) unsalted butter, softened
1/2 cup creamy peanut butter
1 large egg
1 tsp. vanilla extract
1 cup (4 1/4 oz.) all-purpose flour

Assorted Cookies (4 of each Trefoils, Tagalongs, Do-si-dos, and Samoas)
1/4 cup melted dark chocolate

How to Make It

Step 1

Prepare the Crust: Preheat oven to 350°F. Place Trefoils cookies in a food processor; process until finely ground, about 10 seconds. Add powdered sugar and melted butter; pulse 10 times or until well blended. Press evenly into bottom of a 9-inch square baking pan. Bake in preheated oven 10 minutes. Remove from oven.

Step 2

Prepare the Brownie Layer: Arrange Samoas evenly over warm crust. Prepare brownie mix according to package directions, and pour batter evenly over Samoas. Bake in preheated oven until top is crackly, but not fully cooked, 18 to 20 minutes. Remove from oven.

Step 3

Prepare the Cheesecake Layer: Arrange Do-si-dos evenly over warm brownie layer. Beat together cream cheese, condensed milk, vanilla, and egg in a bowl with an electric mixer on medium speed until smooth, about 1 minute. Pour cheesecake batter over Do-si-dos, spreading evenly with an offset spatula. Bake in preheated oven until edges begin to turn golden brown, but center is still under cooked, about 10 minutes. Remove from oven.

Step 4

Prepare the Peanut Butter Blondie Layer: Arrange Tagalongs evenly over warm cheesecake layer. Beat together brown sugar, butter, and peanut butter in a bowl with an electric mixer on medium speed until smooth, about 1 minute. Beat in egg and vanilla until blended. Gradually add flour, beating on low speed just until combined. Dollop batter evenly over Tagalongs; gently spread batter using your hands or a greased spatula. Bake in preheated oven until blonde mixture is golden brown and set, 20 to 25 minutes.

Step 5

Remove from oven, and top with 4 of each type of cookie. Return to oven, and bake 5 minutes. Cool in pan on a wire rack, about 1 hour. Drizzle top with melted chocolate, and chill 1 hour before serving. Slice with a sharp knife. Bars will be very thick, so handle carefully!

Tammy's Favorite

Wild Rice Soup

"a real crowd- pleaser"



2 T butter                                                                    ½ tsp salt

1 T whole onion                                                           4 c chicken broth

¼ c flour                                                                      2 c cooked wild rice (ready made)

Ham or seasoned turkey dog, to your taste                      4 T slivered almonds

¾ c grated carrots ( already grated - easy)                       ½ c almond milk or milk

Grated Parmesan cheese on top



  1. Melt butter.

  2. Saute onions.

  3. Blend in flour.

  4. Gradually add broth.

  5. Cook stirring constantly until boiling, then boil 1 minute.

  6. Stir in rice, ham, carrots, almonds and salt. Simmer 5 more minutes.

  7. Blend in milk.

  8. Heat to serving temperature.

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