Aioli

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Ingredients:

• 1/4 teaspoon saffron strand
• 3 garlic cloves crushed
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 300 ml olive oil

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside
• Put the garlic
• egg yolks and mustard into a food processor or blender; blitz into a paste
• Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce
• When every things come together
• add the saffron
• saffron water and lemon juice; season to taste
• The aoli will keep covered in the fridge for up to 2 days

Algerian Stuffed Dates

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Ingredients:

• 24 medjool dates about 1 pound
• 2 drops green food coloring
• 2/3 cup marzipan almond paste
• 2 teaspoons powdered sugar

Steps:

• Cut a lengthwise slit down the center but not through each date; remove seeds
• Sprinkle food coloring over marzipan if desired; gently knead 4 to 5 times or until color is incorporated into marzipan
• Divide marzipan mixture evenly among dates; stuff into slits
• Sprinkle with powdered sugar

Alligator

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Ingredients:

• 2 ounces Midori melon liqueur
• 4 ounces orange juice
• ice

Steps:

• Fill glass to halfway with ice
• Add the Midori and orange juice and stir

Andreas Viestad's Ultimate Hot Orange Chocolate

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Ingredients:

• 5 ounces dark chocolate
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1 tablespoon orange marmalade
• 1 orange zest of to garnish

Steps:

• Break the chocolate into very small pieces
• Add milk and chocolate to a small pot and heat while stirring constantly with a rubber spatula
• When the milk mixture is almost boiling remove from heat and pour into 2 mugs
• Whip cream to a medium stiff peak
• GENTLY fold in marmalade
• Top with orange whipped cream and orange peel if desired
• Bon appetit

Ants on a Log Lunch Box Surprise

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Ingredients:

• 8 celery ribs each cut into 3 pieces 3 to 4 inches each
• 8 ounces cheesecake cream cheese spread or 8 ounces cream cheese spread
• 1/2 cup raisins or 1/2 cup yogurt covered raisins

Steps:

• Fill celery with cream cheese spread and smooth with knife
• Add a row of raisins for the ants

Apple Jack

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Ingredients:

• 1/2 ounce apple Schnapps
• 1/2 ounce Bourbon

Steps:

• Serve over ice in a Rocks glass
• Garnish with a sprinkle of cinnamon

Apple Strudel Cocktail

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Ingredients:

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce calvados
• 2 teaspoons applesauce
• 1 teaspoon brown sugar
• 1 pinch ground cinnamon

Steps:

• Shake the vodka Calvados apple sauce and sugar together in a cocktail shaker with ice
• Double strain into a martini glass and sprinkle over a small pinch of cinnamon

Aruba AribaNon Alcoholic

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Ingredients:

• 1/2 cup orange juice
• 1/2 cup cranberry juice
• 1/2 cup pineapple juice
• 1 dash grenadine

Steps:

• Pour all ingredients into a pitcher and stir lightly Serve over ice in a tall glass with a splash of grenadine
• If you like you can garnish with a slice of orange or pineapple
• Enjoy

Baked Chipotle Sweet Potato Fries

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Ingredients:

• 1 medium sweet potato
• 2 teaspoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon ground chipotle chili
• 1 teaspoon garlic powder

Steps:

• Preheat oven to 425
• In a medium bowl toss sweet potatoes with olive oil salt garlic powder and chipotle chile powder
• Spread potatoes on a baking sheet Avoid crowding so potatoes get crisp Bake 15 minutes Turn and bake an additional 10-15 minutes Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking

Baked Tempeh

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Ingredients:

• 15 ounces tempeh
• 3 tablespoons olive oil
• 1 teaspoon salt

Steps:

• Cut the tempeh into slices about 1/4 inch thick
• Brush with oil oil and sprinkle with salt
• Bake at 400F until somewhat crispy and lightly browned

Banana Sandwich

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Ingredients:

• 1 banana
• 2 slices bread soft
• 1 teaspoon butter softened if you like your bread buttered

Steps:

• Butter bread if you like
• Mash banana in a bowl and spread over a piece of bread
• Top with other piece of bread
• Cut into 4 triangles
• Enjoy

Basil Vinaigrette

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Ingredients:

• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 3/4 teaspoon salt
• 2 teaspoons dried basil
• 1/4 teaspoon black pepper

Steps:

• Combine all ingredients in jar or salad dressing container
• Cover tightly shake and refrigerate

BBQ Grilled Squash and Zucchini

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Ingredients:

• 1/2-1 cup kraft honey barbeque sauce this is specifically what Donna used but any HONEY bbq will do
• 5 -10 medium squash or 5 -10 medium zucchini

Steps:

• Oil the grill surface or spray with Pam Preheat grill to medium
• Cut veggies into spears Place them in a casserole dish large enough to hold them and roll them around a bit
• Pour enough bbq sauce onto the spears to coat Toss to coat evenly This can also be done in a zip-top bag
• When the grill is hot about 10-15 minutes before placing your meat on the grill place the vegetable spears lengthwise across the grates so they will not slip through Grill brushing on extra bbq sauce
• Cook until heated completely through and done to you liking I like serving them hot but tender-crisp

Black Bean Dip

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Ingredients:

• 8 ounces softened cream cheese do not use whipped
• 1 can condensed black bean soup
• 2 tablespoons grated onions
• 2 dashes Tabasco sauce
• 1 dash garlic powder

Steps:

• Cream cream cheese until smooth If using canned beans add now if using soup add later
• Add in everything else and continue beating until smooth and well-blended
• Chill

Blueberry Green Tea Slushy

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Ingredients:

• 2 cups water
• 3 green tea bags decaffinated
• 1 cup blueberries
• 1/2 cup water
• 2 tablespoons agave syrup or honey or maple syrup

Steps:

• Bring 2 cups of water to a boil Add the tea bags and let steep for about 5-7 minutes Remove the tea bags and discard
• Divide the cup of blueberries between the compartments of an ice cube tray Cover with teaabout 1/2 cup and freeze
• Puree tea ice cubes in a blender with remaining tea1 1/2 cups 1/2 cup water and 2 tbls agave syrup
• Serve garnished with berries Enjoy

Braised Wild Leeks

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Ingredients:

• 20 wild leeks
• 3 tablespoons butter
• 1 tablespoon maple syrup

Steps:

• Trim the leeks like you would a green onion retaining the bulb and the leaves
• Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely
• Pour just enough water in a 10 inch pan to cover the base
• Add the leeks butter and maple syrup to the water and bring to a boil
• Cover with a tight fitting lid and steam until all the water evaporates
• Remove the lid from the pan and saut for a few more minutes until the leeks are tender
• When ready to serve the leaves will lookand taste like cooked spinach

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Broccoli Kugel

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Ingredients:

• 1 bag frozen broccoli or 1 bag equivalent fresh broccoli
• 1 -2 tablespoon onion soup mix
• 2 eggs
• 1/4 cup mayonnaise

Steps:

• Cook broccoli in microwave or steam
• Either buy the cut/chopped broccoli or cut it up or partially mash with a masher after it is cooked
• Drain well
• Add onion soup mix and mix well
• Add slightly beaten eggs and mayo and mix
• Pour into a greased pie plate or pan
• Sprinkle with paprika
• Bake at 350 for 45 minutes

Camping Fruit and Rice

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Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

Cashew Milk Raw Foods

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Ingredients:

• 3/4 cup cashews raw
• 2 cups water
• 3 dates

Steps:

• Blend it all in the blender til it looks smooth
• Store in refridgerator Probably should consume within 4 days

Cauliflower Puree, Aka Fauxtatoes

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Ingredients:

• 1 head cauliflower 750 g or 1 1/2 lbs frozen cauliflower 750 g
• 4 tablespoons butter
• salt
• pepper

Steps:

• Remove tough core from base of cauliflower and break head into florets Place in a microwaveable casserole Add a couple of tablespoons of water and cover with the casseroles lid or another microwave-safe cover
• Cook on High for 10 to 12 minutes or until quite tender but not yet sulfury smelling The cauliflower may also be steamed or boiled
• Drain it thoroughly Puree in blender or food processor
• Add butter and season to taste salt and pepper

Chartreuse Cocktail

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Ingredients:

• 1 1/2 ounces tequila
• 1 ounce green chartreuse liqueur
• 1 ounce lime juice
• 1/4 cup ice Crushed

Steps:

• Pour all ingredients over ice in tightly covered container
• Shake until very cold
• Pour into serving glass; garnish with lime slice if desired

Chill out Frozen Hot Chocolate

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Ingredients:

• 6 fluid ounces milk
• 1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
• 1 1/2-2 cups crushed ice cubes
• whipped cream
• additional hot cocoa mix

Steps:

• Pour milk into blender
• Add hot cocoa mix and ice
• Blend first at low speed and then high speed until ice is finely crushed and slushy
• Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
• Serve with a straw and enjoy
• PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Chocolate Torte - No Baking

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Ingredients:

• 157 ml double cream
• 1 tablespoon sugar
• 225 g dark chocolate
• 57 g butter

Steps:

• Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
• Measure out the butter and chocolate and chop up ready for adding later
• Put the cream
• sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
• Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
• Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
• When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional

Choy Sum in Oyster Sauce

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Ingredients:

• 300 g choy sum
• 1 tablespoon vegetable oil
• 1 teaspoon garlic finely chopped
• 1 tablespoon oyster sauce

Steps:

• blanch the choy sum in a llarge pan of boiling water for 30 seconds drain ans set aside
• in a preheated wok or deep pan heat oil and stir fry garlic until fragrant add the choy sum and toss for 1 minute
• stir in the oyster sauce and serve

Citrus Potatoes

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Ingredients:

• 1 kg new potato washed
• 2 tablespoons olive oil
• 1 lemon juice and zest of
• 1 teaspoon salt

Steps:

• Boil the potatoes whole for 15-20 minutes until tender
• Drain and toss with olive oil the grated zest and juice of a lemon
• Season with salt Serve hot

Cocktail Nachos

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Ingredients:

• 3 1/2 ounces cheddar cheese
• 2 ounces green pickled jalapeno peppers
• 20 corn tortilla chips
• 2 tablespoons chile salsa
• fresh cilantro leaves for serving

Steps:

• Heat the oven to 400F
• Coarsely grate the cheddar cheese and finely slice the jalapeno chilies
• Lay out the unbroken corn chips on a baking tray and top each one with a little grated cheese and two slices of jalapeno chili
• Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp
• Add a dab of chili salsa and a cilantro leaf and serve hot

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Creamy Banana-Berry Smoothie

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Ingredients:

• 2 cups ice
• 1 whole banana fresh or frozen
• 4 medium strawberries fresh or frozen
• 1/4 cup orange juice
• 1 6 ounce container vanilla yogurt

Steps:

• Crush ice in blender
• Add banana strawberries and orange juice until blended
• Pour in yogurt and blend
• Pour smoothie into cups and top with additional strawberries for decoration
• Enjoy

Creamy Corn Soup

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Ingredients:

• 6 cups corn
• 4 1/2 cups milk
• 1 dash hot sauce

Steps:

• Add 3c of the milk to a saucepan turn to med-high until milk starts to boil then reduce the heat to med-low and simmer for 15min stirring occasionally
• Blend the soup in a mixer and then add the remaining 15c of milk hot sauce and serve

Crunchy Yoghurt and Raspberry Pears

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Ingredients:

• 2 medium pears peeled halved and cored
• 1/2 cup muesli
• 100 g Greek yogurt
• 100 g raspberries
• 2 tablespoons pure maple syrup

Steps:

• Place the pears in a pan cover with water and simmer for 20 minutes or until soft
• Divide the pear halves among four bowls top with muesli yoghurt and raspberries and drizzle with maple syrup

Cucumber-Only Salad

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Ingredients:

• 1 cucumber
• 4 tablespoons fat-free Italian salad dressing

Steps:

• Peel cucumber and slice
• De-gut center of cucumber to take away seeds and mushy part
• Put cucumber slices in bowl and pour fat free italian dressing on top
• Best if chilled overnight
• but can be eaten right away

Curry Omelette for One

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Ingredients:

• 1 egg
• 2 teaspoons chopped chives approx
• 2 teaspoons curry powder sieve it if it's lumpy
• 1 tablespoon water
• 1 tablespoon olive oil

Steps:

• Beat egg in a small bowl
• Mix in chives
• curry powder and water
• Heat a small pan to a high heat Heat oil once hot
• Add egg mixture to hot Let it cook for five to ten minutes
• scuffing it occasionally so that it doesnt stick The bottom should become solid and quite browned
• Slide the bottom of the omelette onto a plate Hold the pan over the plate
• then flip them so the raw side of the omelette is face down on the pan
• Cook for another five or so minutes - until the bottom is as browned as the top
• EAT

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Diabetic Roasted Tomatoes

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Ingredients:

• 4 large plum tomatoes trimmed and halved lengthwise 1 lb
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps:

• Put oven rack in middle position and preheat oven to 375F
• Arrange tomatoes cut sides up in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper
• Roast until skins are wrinkled and beginning to brown about 30 minutes Keep warm covered with foil until ready to serve

Easy Crackers

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Ingredients:

• 3 cups white whole wheat flour
• 1 teaspoon kosher salt
• 1/3 cup oil extra virgin olive oil preferred
• 1 cup warm water

Steps:

• Whisk flour and salt together In a stand mixer with dough hook
• add warm water and oil Mix 5 minutes on medium Cut into 12 pieces and roll into balls with extra oil on your hands Let sit at room temperature for 60 minutes Preheat oven to 425F Roll out dough one ball at a time very
• very thin or use a pasta maker Cut into shapes I find its easiest to do this on the baking sheet and place on baking sheet Bake for 6-8 minutes or until brown and crispy Let cool before eating

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Eggless Short Bread Cookies

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Ingredients:

• 1/2 cup coconut sugar
• 115 g unsalted butter
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup self raising flour

Steps:

• Preheat oven to 175 Degrees Celsius
• Line some trays around 2-3 with baking paper
• Combine butter and sugar in a bowl
• and mix until it gets lighter and fluffier If the butter is too hard
• microwave it for about 40 seconds or make sure its soft enough to whisk
• Add vanilla and milk to the butter and sugar mixture You can choose the amount of vanilla you want to use
• Combine salt
• flour and baking powder in a separate bowl Preferably a bigger one than the one in the which the sugar mixture is in
• Combine the dry and wet ingredients
• using either a whisk or your hands The dough should be a bit sticky at this point
• Add extra flour as needed until dough becomes less sticky I used around 3 Tablespoons
• because you dont want the dough to be too tough or sticky
• Form 12 equal-sized balls
• or vary it to the size you want The smaller the cookies
• the more cookies you get
• but dont make them too small or big Place the balls into the trays Flatten the balls a bit to help them expand Dont keep the balls too close otherwise they will stick together
• Bake the cookies for 8-10 minutes
• or until the bottom is golden brown

English Pea Salad

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Ingredients:

• 2 15 ounce cans English peas well drained
• 2 hard-boiled eggs boiled and peeled
• 1/2 medium onion peeled and minced
• 4 tablespoons pickle relish
• 4 tablespoons mayonnaise

Steps:

• Place peas in a large bowl
• Chop hard boiled eggs and add to peas along with the minced onion pickle relish and mayonnaise
• Stir gently to combine
• Chill until ready to serve

Fat Free Vegetable Dip

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Ingredients:

• 1 envelope fat-free ranch dressing mix
• 16 ounces fat free sour cream

Steps:

• Mix sour cream and ranch dressing and chill
• Serve with any vegetables

Festive Butter

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Ingredients:

• 4 1/2 ounces butter softened
• 8 tablespoons fresh parsley finely chopped
• 1 roasted pepper peeled and cut into short strips

Steps:

• Mix together the butter parsley and red pepper strips
• Wrap the red pepper butter up in foil forming a cylinder shape Chill in the refrigerator for 24 hours
• Cut the butter in half cm thick slices and serve

Five Minute Tortilla Pizzas

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Ingredients:

• olive oil flavored cooking spray
• garlic powder
• 2 whole wheat tortillas
• 8 -10 tablespoons pizza sauce
• 4 -6 tablespoons mozzarella cheese shredded

Steps:

• Heat the oven to 450 degrees
• Spray each tortilla lightly with the olive oil spray
• and then flip them over
• so that the oiled side is facing down
• Lightly sprinkle the top of the tortillas with garlic powder
• Cut each tortilla in half this will allow you to fit both tortillas on the pizza stone and arrange on a pizza stone
• Evenly divide the tomato sauce over the tortillas Sprinkle with the cheese
• Add any additional toppings you desire
• and put the pizza stone into the oven Watch carefully to ensure the pizza doesnt burn In my convection oven
• the pizza was done after a mere 5 minutes

Flan Sauce

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Ingredients:

• 6 tablespoons brown sugar
• 1/2 cup water
• 1/2 teaspoon cinnamon

Steps:

• In a saucepan dissolve sugar by adding water slowly
• Add cinnamon
• Heat until smooth clear syrup forms
• Serve over flan

French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

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Ingredients:

• 200 g white caster sugar
• 6 -10 heads dried lavender
• 3 vanilla pod

Steps:

• Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
• Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
• Mix well
• In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
• Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
• Seal and keep for about 2 weeks before using
• Store in a dark dry and cool place
• This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
• Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc

Frosty Summer Watermelon Cooler

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Ingredients:

• 2 frozen bananas
• 2 cups seeded watermelon
• 1 cup apple juice

Steps:

• In a blender pour the apple juice and add the frozen bananas
• Add the chunks of watermelon
• Blend on high until the consistency of a drink

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Garlic Mushrooms

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Ingredients:

• butter
• 4 flat top mushrooms
• parsley
• 2 garlic cloves

Steps:

• Mix butter parsley and crushed/minced garlic
• Put into flat top mushrooms
• Put mushrooms in preheated oven at 180C
• Cook for 10 minutes basting occasionally or until mushrooms are steeped in melted garlic butter

Gin Fizz

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Ingredients:

• 3 tablespoons gin 2 measures
• 1/2 large lemon juiced
• 1 teaspoon superfine sugar 5 ml
• soda water

Steps:

• Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
• Prepare a tall frosted narrow glass by filling with ice half-way
• Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
• Cheers

Ginger Chocolate Shortbread

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Ingredients:

• 1 cup butter at room temperature
• 1/2 cup superfine sugar also known as fruit sugar
• 2 cups all-purpose flour
• 1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
• 3 ounces semisweet chocolate chopped

Steps:

• Please note that this recipe calls for preserved ginger
• which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
• Place soft butter and superfine sugar in a mixing bowl and
• using an electric mixer
• blend butter and sugar together until fluffy
• Slowly stir in flour
• then chopped ginger
• then chopped chocolate
• The mixture will be crumbly
• Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
• about one hour
• Dough keeps well in the fridge for several days
• so theres no need to bake the whole batch up at one time if youre pressed for time
• When ready to bake
• preheat oven to 300F
• Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
• Cool cooked cookies on a wire rack; do not store until completely cool

Gingered Acorn Squash

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Ingredients:

• 2 medium acorn squash halved and seeded
• 4 tablespoons fresh orange juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Steps:

• Preheat the oven to 375 degrees F 190 degrees C
• Arrange squash halves cut side up in a shallow baking dish Place one tablespoon of orange juice into each cavity
• Sprinkle each one with ginger and nutmeg Cover the dish with aluminum foil
• Bake for 60 to 90 minutes in the preheated oven or until the squash is tender Baking time will depend on the size of the squash
• Remove from the oven discard aluminum foil and let the squash rest for 5 minutes before serving to let the juices settle

Glazed Peaches

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Ingredients:

• 1 cup dried peaches
• 1 cup sugar
• 1/4 cup white corn syrup Karo
• 1/2 teaspoon mace
• 1/2 lemon juice and rind of grated

Steps:

• Wash peaches; cover with boiling water and let stand overnight
• Drain reserving 1/2 cup water
• Bring sugar corn syrup and water to a boil; add mace lemon juice and rind
• Pour over peaches in a baking dish
• Cover and bake at 300F for 2 1/2 hours

Grilled Garlic Scapes

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Ingredients:

• 1 lb garlic scape
• olive oil
• salt
• pepper

Steps:

• Cut scapes into pieces about 2 inches longamp; place onto a large sheet of foil wrap
• Sprinkle liberally with olive oil; season to taste with saltamp; pepper
• Bundle up the foilamp; grill for about 10 minutes or until softamp; golden

Grilled Squash and Zucchini

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Ingredients:

• 1 small zucchini
• 1 small squash
• 1 teaspoon Mrs Dash seasoning mix

Steps:

• Slice zucchini and squash into 1/2 slices
• Grill for 3-5 minutes
• I like to use my George Foreman Grill
• Sprinkle with Mrs Dash

Guasanas mexican Fresh Chickpea/garbanzo Snack

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Ingredients:

• 2 cups fresh chickpeas in pods
• 1/3 cup water
• 1/2 teaspoon salt

Steps:

• Wash the chickpeas
• Add the salt to the water
• Heat a cast iron skillet or a griddle
• Pour the salted water onto the skillet
• Put the chickpeas
• still in their pods
• in the steaming water
• Let steam for a few minutes
• until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw
• so they really dont need to cook much
• Remove all the chickpeas in their pods from the skillet Shell and eat as a healthy snack

Hair Growing Soup

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Ingredients:

• 1 cup long-grain white rice uncooked
• 1 cup black sesame seed
• 1 tablespoon sugar to your own tastes

Steps:

• Wash and drain the rice and the sesame seeds in separate containers
• Stir-fry the sesames seeds in a dry skillet over low heat for approximately 5 minutes or until the heat releases their fragrance
• Be careful to not let them burn
• Grind the rice and toasted seeds with 1/4 cup of water in a blender or food processor
• Pour the mixture plus an additional 1 3/4 cups of water into a medium-sized saucepan
• Cook over medium heat for approximately 10 minutes stirring often to avoid burning
• Add sugar as desired to taste

Hazelnut Brown Butter Sauce

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Ingredients:

• 1/4 cup butter
• 1/3 cup hazelnuts lightly toasted and chopped
• 1/2 cup white wine

Steps:

• In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
• Add the wine and hazelnuts and let reduce slightly
• Serve over pasta or other dish of your choice

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Honey Graham Peanut Butter Crunchies

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Ingredients:

• 2 cups peanut butter chips
• 2 tablespoons shortening
• 1 1/2 cups coarsely crushed pretzels
• 1 cup Honey Graham cereal
• 1/2 cup slivered almonds

Steps:

• Line cookie sheet with wax paper
• Combine peanut butter chips with shortening in medium microwavable bowl
• Microwave on high for 1 1/2 minutes
• Stir only for a few seconds
• If needed microwave about 15 additional seconds to melt mixture; stir well Chips should be completely melted and mix should be smooth
• Stir into mixture crushed pretzels almonds and cereal; combine well
• Drop by spoonfuls onto wax paper
• Let cool for approx 1/2 hour until firm and cooled off

Hot Party Drink

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Ingredients:

• 1 1 ounce can pineapple juice Not concentrate
• 1 apple cored and sliced
• 3 -4 tablespoons brown sugar
• 2 broken cinnamon sticks
• 2 orange-flavored tea bags

Steps:

• Bring juice apple brown sugar and cinnamin stick to a boil and boil for 2 minutes
• Remove from heat
• Add tea bags and steep for 2-3 minutes and then remove

Iced Coffee With Ice Coffee Cubes

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Ingredients:

• 64 ounces fresh brewed coffee or however much your coffee pot makes your favorite flavored is good too
• 64 ounces fresh brewed coffee or however much your coffee pot makes same kind as you made the first time
• sugar or Splenda sugar substitute
• cream

Steps:

• Brew regular strength coffee and freeze it in ice cube trays
• Fill tall glasses with the coffee cubes and pour regular strength coffee over them
• Add sugar or cream if desired

Italian Tricolor Layered Dip

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Ingredients:

• 8 ounces cream cheese softened at room temperature
• 6 ounces goat cheese softened at room temperature
• 2 garlic cloves finely minced
• 6 ounces pesto sauce
• 8 ounces sun-dried tomatoes chopped

Steps:

• Line a small casserole dish with plastic wrap Set aside
• Mix cream cheese garlic and goat cheese together
• Spread 1/3 of the cheese mixture evenly in the dish
• Spread all of the sundried tomatoes on top
• Layer another 1/3 of the cheese mixture on top of tomatoes
• Spread all of the pesto on top of the cheese
• Finish with remaining 1/3 of the cheese mixture
• Cover and chill for an hour or longer
• Turn dish upside down onto a serving platter/plate and serve
• Buon appetito

Jerked Honey Rum Glaze

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Ingredients:

• 1 teaspoon jerk seasoning
• 4 tablespoons runny honey
• 2 teaspoons dark rum

Steps:

• Combine seasoning honey and rum Brush onto meat just before and during grilling
• Make up to 1 month in advance cover and refrigerate

Kiwi and Pineapple Smoothie

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Ingredients:

• 1 1/2 cups pineapple juice
• 1 tablespoon honey
• 10 kiwi peeled diced
• 2 cups pineapple diced fresh or canned
• 2 bananas frozen

Steps:

• Put all the ingredients in a blender amp; process until smooth
• Pour into two tall glasses amp; ENJOY

Lemon Yogurt Fluff

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Ingredients:

• 1/2 cup nonfat vanilla yogurt
• 2 teaspoons frozen lemonade concentrate
• 1/2 cup frozen light whipped dessert topping like Cool Whip
• 2 cups fresh fruit

Steps:

• Combine yogurt lemonade and whipped topping in a small bowl
• Serve over fresh fruit

Mango Custard Vegan

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Ingredients:

• 2 mangoes
• 1/2 cup ice
• 12 ounces coconut milk
• 2 teaspoons agave nectar
• 2 teaspoons agar-agar

Steps:

• In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
• Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving

Maple Apple Dip

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Ingredients:

• 1 cup silken tofu
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 -2 medium apple

Steps:

• In a blender or food processor blend together the tofu cinnamon vanilla and maple syrup until smooth
• Spoon into a small bowl and use as a dip for the slices of apple and other fruit

Meatless, Microwave, Spaghetti Pie

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Ingredients:

• 3 cups leftover cooked spaghetti
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded romano cheese
• 1/2 cup chopped green pepper
• 1 cup spaghetti sauce

Steps:

• If desired lightly cook the green pepper in frying pan
• Combine the spaghetti mozzarella and green pepper in a medium sized bowl
• Grease a 3 quart microwave casserole dish
• Spread the spaghetti mixture into the casserole dish
• Spread the spaghetti sauce over the spaghetti mixture
• Sprinkle with shredded Romano cheese
• Place glass cover on the casserole dish
• Microwave at 75% power for 7 minutes or until heated through
• Uncover and allow to sit about 5 minutes before serving

Melon Gelato Normal or Gluten Free Version

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Ingredients:

• 500 g melon cantaloupe peeled and chopped
• 100 ml soy cream or single cream
• 1 egg white whisked to firm peaks
• 60 g sugar

Steps:

• Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
• Blend the melon with the sugar until very smooth and frothy
• Add the cream and blend further
• Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
• I have made this ice cream without the egg white sucsessfully

Mexican Cabbage,Pineapple,Avocado Salad

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Ingredients:

• 1 medium green cabbage washed and cored
• 1 cup fresh pineapple chopped
• 1 medium avocado chopped
• 2 limes juice only
• salt to taste

Steps:

• Shred the cabbage finely
• Chop the pineapple and avocado
• Mix all ingredientstoss gentlyand serve

Mirj's Foolproof Microwave Rice - Perfect Every Time

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Ingredients:

• 1 cup rice I like Basmati or Persian
• 2 cups water
• 1 dash salt

Steps:

• Put rice in a micro-safe bowl
• Add water
• Swirl for 2 seconds
• Add salt
• Swirl again
• Cover with vented plastic wrap or a loose plastic cover
• Nuke on high for 12 minutes
• Let rest for 5 minutes
• Dump rice into a strainer and rinse under cold water
• Place in micro-safe serving dish or back in the rinsed out bowl
• add seasonings to taste onion soup mix
• salt and pepper
• hot chilles
• whatever you like in your rice and heat on medium for 5 minutes until it reaches desired serving temperature
• If the rice is going to be part of a salad
• you can use it straight away
• This makes perfect
• every grain separate rice
• every time

Mochaccino Smoothie

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Ingredients:

• 6 ounces chocolate yogurt
• 1/2 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup 1 squeeze
• 1 cup ice cube

Steps:

• Blend all ingredients in a blender to desired consistency and serve

Molten Flourless Chocolate Cake

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Ingredients:

• 4 eggs
• 1/2 lb semisweet chocolate
• 2 ounces unsalted butter
• cooking spray
• powdered sugar for decorating

Steps:

• Preheat oven to 425
• Place a saucepan of water on high heat Heat to a boil
• then reduce to simmer
• In a mixing bowl
• crack eggs and warm them over simmering water for 1 minute hold bowl directly over the water
• using a dish towel to protect your hands
• whisking constantly
• Remove eggs from heat
• and whisk for another minute until eggs are very fluffy
• Meanwhile
• put the chocolate and butter in a large
• heatproof
• stainless-steel or tempered-glass bowl; set it over the simmering water
• making sure the water doesnt touch the bowl
• Let the chocolate and butter melt; remove from heat
• Let mixture cool slightly by stirring occasionally
• about 5 minutes
• Once slightly cooled
• fold the chocolate and butter into the whipped eggs until no more streaks show Batter will deflate
• Spray 6 4-ounce ramekins or ovenproof dessert cups with nonstick cooking spray or use foil cups
• or muffin tins
• Fill them 3/4 of the way full and place on a baking sheet
• Bake for 10-12 minutes
• depending on how gooey youd like the centers
• Turn the cakes out onto dessert plates
• and serve immediately with a sprinkle of powdered sugar

Nonfat Caramel Candy

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Ingredients:

• 2 cups brown sugar
• 2 cups water
• 1 teaspoon vanilla extract
• 1 egg white

Steps:

• Melt brown sugar
• until caramelized
• Slowy add in water and continue cooking
• Stir constantly You dont want it to stick
• Stir
• cooking until the soft ball stage
• or 240F
• Next
• slowly pour brown sugar mix into stifly beaten egg white
• Beat continuously
• Add in vanilla extract
• beating until mix is thick enough to drop
• When ready
• drop with small spoonfuls onto wax paper
• Let cool well before eating

North Croatian Boiled Potato

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Ingredients:

• 300 g potatoes baby potato
• 40 g butter
• 10 g fresh parsley leaves
• 6 g salt

Steps:

• Gently peal potato skin and if possible just shave it
• Cook for about 25-30 minutes until toothpick can easily go through Drain potato
• In another pot put butter and finely minced parsley leaves When butter starts to foam add potato and fry it on butter 1-2 minutes Serve hot

Olive and Sun-Dried Tomato Tapenade With Endive Leaves

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Ingredients:

• 3 8 ounce cans pitted black olives drained
• 3/4 cup sun-dried tomato packed in oil
• extra virgin olive oil
• 3 heads endive about 1/2 pound

Steps:

• In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky
• Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving
• Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely
• Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter

Orange and Balsamic Beetroot Beet

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Ingredients:

• 2 tablespoons balsamic vinegar
• 1/3 cup orange juice
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 6 medium beetroots

Steps:

• Preheat oven to 220C
• Combine vinegar
• orange juice
• sugar
• oil
• and salt and pepper in a jug Whisk to combine
• then pour into a baking dish
• Trim beetroot stalks
• leaving 3cm attached Gently scrub beetroot dont peel Pat-dry with paper towels
• Add beetroot to baking dish
• tossing to coat with orange juice mixture Cover with foil and roast for 1 hour or until just tender
• Cut beetroot in half and serve drizzled with pan juices

Orange Glazed Carrots

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Ingredients:

• 4 cups fresh carrots julienned
• 1/3 cup orange juice divided
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon salt

Steps:

• In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
• Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving

Orange Oatmeal - 3 Ingredients

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Ingredients:

• 1/2 cup peach juice or 1/2 cup your favorite juice
• 1 -2 teaspoon dried cranberries
• 1 28 g packet instant oatmeal flavor of choice try a lower sugar for your health

Steps:

• Heat juice and cranberries in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal and stir
• Cook for 30 more seconds Enjoy

Otai

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Ingredients:

• 1 pineapple
• 1/4 medium watermelon
• 1 coconut fresh
• 2 tablespoons sugar more to taste
• 1 cup water

Steps:

• Grate the pineapple into a large container
• Finely chop the watermelon or scrape the melon and the juice into the pineapple
• Sprinkle with sugar
• Add the fresh coconut flesh directly to the fruit or by making a rich coconut cream from the grated coconut and adding the cream to the fruit juices
• Dilute with the water
• Chill and serve

Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried

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Ingredients:

• 1 lb cherry tomatoes or 1 lb grape tomatoes
• 1 teaspoon kosher salt

Steps:

• Line a baking sheet with foil and spray with cooking spray
• Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
• Roast in a 200 F oven for about 2 hours
• Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
• Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
• Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
• Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months

Papaya Milk Drink

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Ingredients:

• 1 medium ripe papaya roughly 1 lb
• 1 cup evaporated milk
• 3 ounces sweetened condensed milk
• 1/2 teaspoon cinnamon
• 2 cups finely crushed ice

Steps:

• Peel papaya
• Cut papaya in half remove seeds and chop fruit coarsely
• Combine the papaya milk cinnamon and ice in blender
• Blend on high speed until the mixture is smooth and thick

Papaya With Port Wine

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Ingredients:

• 1 papaya
• 1 lime
• 4 tablespoons port wine or 4 tablespoons madeira wine

Steps:

• Slice the papaya into 12 slices Slice the lime into quarters
• Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each
• Sprinkle port wine over the to of each plate or serve it on the side

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Peanut Butter and Banana Sandwich

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Ingredients:

• 2 pieces white bread
• 2 tablespoons of jiff peanut butter
• 1/2 very ripe banana
• 1 tablespoon butter
• 1 teaspoon honey

Steps:

• First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately

Pickled Ginger

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Ingredients:

• 2 large gingerroot
• 1 cup rice wine vinegar
• 5 -7 tablespoons sugar
• 1 teaspoon salt

Steps:

• Peel the ginger root Cut the ginger into medium-sized pieces and salt it
• Leave the ginger in a bowl for 30 minute Put the ginger into a jar
• Mix rice vinegar and sugar in a pan and bring to a boil Pour the hot mixture of vinegar and sugar on the ginger
• Cool then cover with a lid and place in the refrigerator In a week the ginger change its color to light pink
• Slice thinly to serve The pickled ginger lasts about a month in the fridge

Pin's Cheese Crisp

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Ingredients:

• 1 large flour tortilla
• 1/2 cup shredded cheese your preference
• 2 green chilies skin removed torn in strips
• 1 large tomatoes thinly sliced and quartered
• 1/2 cup chopped white onion

Steps:

• Heat oven to 400 degrees
• toast tortilla until lighty browned
• remove from oven
• while its still hot add toppings beginning with shredded cheese
• add green chilie strips
• add tomato slices
• sprinkle onion all over
• return the tortilla to oven and bake til cheese has melted
• remove and cut in serving size portions
• I cut it with a pizza cutter
• serve with a side of salsa if desired
• enjoy

Pineapple Ginger Beer Floats

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Ingredients:

• 1 pint pineapple sorbet
• 2 cups pineapple juice chilled
• 2 12 ounce bottles ginger beer chilled
• 1 8 ounce can crushed pineapple to top

Steps:

• Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses
• Add 1/2 cup of pineapple juice to each glass
• Pour 1/2 bottle of ginger beer into each glass
• Top each drink with 1/4 can of crushed pineapple
• Serve immediately with long straws

Pineapple yogurt dessert

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Ingredients:

• 1 1 quart container low-fat plain yogurt plain or vanilla flavoured
• 1 package light vanilla pudding mix not prepared
• 1 20 ounce can crushed pineapple in juice

Steps:

• Mix yogurt and pudding mix
• Add pineapple
• Refrigerate for at least hour

Pineapple, Banana and Coconut Smoothie

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Ingredients:

• 1 whole pineapple peeled cored and roughly chopped
• 2 bananas peeled and roughly chopped
• 1/2 cup coconut milk
• 1/2 apple peeled cored and roughly chopped

Steps:

• Put all the ingredients in a food processor and blend until smooth
• Press through a sieve getting as much pulp through as possible to thicken the smoothie
• Serve over ice and enjoy

Pumpkin Chip Preserves

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Ingredients:

• 5 -5 1/2 lbs pumpkin preferably a cheese or pie pumpkin
• 5 cups sugar
• 2 large lemons juice and zest of minced
• 1 large lemon sliced thin

Steps:

• DAY BEFORE CANNING Cut the pumpkin into large chunks
• discarding the stems
• seeds
• and stringy innards attached to them Pare the skin from the chunks Slice each chunk into pieces 1/2 to 3/4 square
• as evenly as you can Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar
• lemon juice and zest
• and 1/2 cup water Cover and let the mixture sit overnight
• or a few hours longer
• at room temperature It will give off a good bit of liquid
• DAY OF CANNING Prepare 5 or 6 half-pint canning jars by washing thoroughly Place the jars on a rack in a boiling water canner
• but DO NOT add water yet
• Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat Reduce the heat to a bare simmer and cook
• covered
• until the pumpkin pieces are quite tender
• but still hold their shape and have become somewhat translucent in a glaze of thick syrup
• about 30 minutes
• As soon as you have reduced the heat for the pumpkin mixture
• fill the canner with water; water should be at least 1 inch above the tops of the jars You may need to add 1 cup of white vinegar if you have hard water in your area Boil the jars for 10 minutes to sterilize It will take about 20--30 minutes for the water to come to a boil Start timing from the time it reaches a good steady boil
• While pumpkin is cooking
• blanch the lemon slices in a small saucepan of boiling water
• just enough to soften them
• and drain Stir the lemon slices into the chips just before removing the preserves from the heat
• Once the jars have sterilized and the pumpkin is ready
• remove jars from canner to a surface covered in heavy towels or layers of newspaper NEVER place hot jars on a bare countertop
• as the difference in temperature could cause jars to shatter Spoon the chips into the hot jars
• leaving at least 1/4-inch head space
• Process the jars in a boiling water canner for 10 minutes Refrigerate jars after opening

Quick Milk Cake

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Ingredients:

• 2 panir small pieces crushed
• 1 1/2 cups whole milk
• 4 teaspoons sugar more or less if desired

Steps:

• Start with heating the milk in a non-stick saucepan
• Stir frequently When it comes to a boiling temperature
• add the crushed paneer
• From then on--keep stirring till all the milk evaporates and you have your milk cake
• Add the sugar and mix well Some people like it a bit darker than cream color
• Spread it on alum foil or baking sheet about 05-1 thick
• Cut into pieces to store Mine usually doesnt last to store
• everyone likes to eat it warm
• Enjoy

Ranch Parmasan Stuffed Potatoes RSC

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Ingredients:

• 16 small Red Bliss potatoes about 2 inches in diameter
• 1 cup parmesan cheese grated
• 1/2 cup Hidden Valleyreg; Original Ranchreg; Dressing
• 1 tablespoon chopped chives
• 2 tablespoons lemon juice

Steps:

• Cover potatoes with salted water then simmer until tender about 15 minutes Drain potatoes and cool to room temperature about 40 minutes
• Preheat oven to 350F with rack in middle
• Chop chives then stir together with ranch dressing cheese and lemon juice
• Using a small melon-ball cutter or a teaspoon scoop out the center of each cooled potato
• Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling about 20 minutes

Red Garlic Potatoes

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Ingredients:

• 20 small red potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dill
• salt to taste

Steps:

• Preheat oven to 375F
• Wash and cut potatoes into halves or quarters Try to make them approximately bite-size Put into a mixing bowl
• In a small bowl mix the garlic salt dill and oil
• Toss potatoes in the oil mixture coating evenly
• Line a cookie sheet with tin foil and spray with no stick cooking spray
• Put potatoes on sheet in a single layer
• Bake for 20 minutes and then stir
• Bake for about another 20 minutes checking frequently Cooking time will depend on the size of the potatoes
• Sprinkle with salt before serving

Red Onion Marmalade

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Ingredients:

• 6 red onions
• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar

Steps:

• have frypan on lowest heat
• add olive oil and butter
• dont stir
• all onions in at once nicely
• after 10 minutes pour over the balsmic vinegar and brown sugar
• dont stir you can shake
• after 5-10 minutes
• get tongs
• turn everything over
• can put lid on
• leave about 45 minutes-1 hour
• cool
• then transfer to bowl
• serve or keeps well in the fridge

Red Pepper and Garlic Dip for Vegetables

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Ingredients:

• 2 large garlic cloves
• 1/2 cup diced drained roasted red pepper
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise

Steps:

• With a food processor running drop the garlic through the feed tube and mince Scrape down sides of bowl
• Add roasted pepper vinegar and cayenne and process until mixture is almost smooth
• Add 1/4 cup of the mayonnaise and process using on/off turns until combined
• Scoop mixture into a small bowl
• Mix in remaining 1/4 cup mayonnaise
• Season to taste with salt and pepper
• Cover and refrigerate at least 30 minutes
• Put dip in center of a serving platter and surround with assorted fresh vegetables
• Scoop Enjoy

Roasted Garlic Puree

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Ingredients:

• 10 garlic cloves unpeeled
• 2 tablespoons olive oil

Steps:

• preheat oven to 375F
• wrap garlic cloves in aluminum foil package and cook for 1 hour in oven
• remove cloves from foil and peel
• puree garlic in food processor add olive oil and blend until incorporated
• store garlic puree in glass jar with tight-fitting lid
• refrigerate
• use in preparation of sauces or with meats

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Rolled Buttercream Fondant

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Ingredients:

• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract clear
• 2 lbs confectioners' sugar

Steps:

• In a large bowl
• stir together the shortening and corn syrup Mix in the salt and vanilla flavoring
• then gradually mix in the confectioners sugar until it is a stiff dough If you are using a stand mixer
• use the dough hook attachment Otherwise
• knead by hand If the dough is sticky
• knead in more confectioners sugar until it is smooth Store in an airtight container at room temperature or in the refrigerator
• To use
• roll out on a clean surface that has been dusted with confectioners sugar until it is 1/8 inch thick or thinner if you can Drape over frosted and chilled cakes and smooth the sides down
• or cut into strips to make bows and other decorations

Sauersprouts

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Ingredients:

• 2 heads cabbage
• 5 -10 Brussels sprouts chopped
• 2 whole onions sliced into thick slices
• 5 garlic cloves crushed
• 2 -3 tablespoons salt

Steps:

• In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
• Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
• Toss in the onions Add the crushed garlic
• Grate second cabbage and add it to the crock with the rest of the salt
• Using your hands crush the mixture until liquid comes out of the cabbage freely
• Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
• Clean off the scum repack and check every three days
• In about a week the kraut should be ready Dont worry if the garlic turns blue it happens

Semi-Dried Tomatoes In the Oven

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Ingredients:

• 16 roma tomatoes
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 3 tablespoons fresh thyme chopped
• 2 tablespoons olive oil

Steps:

• Preheat the oven to 315F degrees
• Cut the tomatoes into quarters
• lengthwise Lay them skin side down on a wire rack in a baking pan
• Sprinkle with salt if using
• pepper
• and thyme
• Cook in the oven for 2 1/2 hours
• checking occasionaly to make sure the tomatoes dont burn
• Toss the tomatoes in the olive oil and leave to cool before packing into sterilized jars and sealing
• Store in the refrigerator for 24 hours before using
• NOTE To sterilize a storage jar
• rinse it with boiling water and then place it in a warm oven until its completely dry dont dry it with a towel

Shaved Croutons

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Ingredients:

• 1/2 loaf italian whole wheat bread
• 2 -3 tablespoons olive oil
• kosher salt
• freshly cround black pepper

Steps:

• Heat the oven to 350 degrees
• Lay the flat side of the loaf on a cutting board
• Cut the thinnest slices you can by using long strokes with the knife
• Slicing the shortway
• with more crust to guide the knife makes thin slices easier
• Cut off the crusts if you prefer and cut the slices into shapes if you wish
• I like them rustic
• Toast on a baking sheet until golden brown
• Turn them over and toast
• watching them closely so as not to burn
• Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste

Simple Spicy and Sweet Oven Fries

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Ingredients:

• 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
• 2 tablespoons olive oil
• 1 teaspoon salt sea salt
• 1 teaspoon shichimi-togarashi
• 1 teaspoon sugar

Steps:

• Preheat oven to 400 degrees with rack on top
• Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
• Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
• Mix salt shichimi and sugar in small bowl and sprinkle over fries

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Sizzler's Cheese Toast

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Ingredients:

• 1 lb butter slightly softened
• 8 ounces parmesan cheese Grated
• Italian bread Sliced

Steps:

• In a mixer
• cream together the butter and cheese
• Preheat a griddle or large frying pan on medium-high
• Spread cheese mixture on bread about 1/4 thick
• Place bread cheese side down on griddle Cook until cheese has browned

Sourdough Pizza Crust

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Ingredients:

• 1 1/2 cups sourdough starter
• 4 -5 tablespoons olive oil
• 1 teaspoon salt
• 1 1/2 cups flour plus a little more or less to adjust consistency

Steps:

• Preheat oven to 500F
• Mix starter
• 1 tbsp olive oil
• salt
• and flour together in a mixing bowl until it blends and forms a ball add more or less flour to adjust consistency; if you get it too dry just add a little more starter
• Allow dough to rest for about 30 minutes dont look for it to rise
• just to get the dough where it is easier to roll
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan
• turning the dough as you roll if you want a more even circle
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes
• then remove from oven
• Before topping your pizza with any sauce
• cheese
• or toppings
• brush the top of the crust all over with remaining olive oil as needed
• using a pastry brush this helps keep soggy moisture out of the crust as it bakes
• Top as desired and cook until browned and cheese is melted
• If you use certain vegetables as a topping onions are the first thing that comes to mind you might want to cook those about halfway before topping the pizza with them or they will be too crunchy

Sparkling Lime Christmas Punch

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Ingredients:

• 1 12 ounce can welch's frozen white grape juice
• 1 12 ounce can minute maid frozen limeade concentrate
• 1 2 liter bottle Sprite chilled
• ice cube
• frozen cranberries

Steps:

• Mix frozen juices according to directions on the can add 7 cans water
• Add Sprite to taste
• Serve in punch bowl -- adding ice cubes and frozen cranberries

Spiced Vinegar Dressing

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Ingredients:

• 8 tablespoons white wine vinegar
• 2 cloves
• 1 star anise
• 10 tablespoons good quality extra virgin olive oil
• sea salt freshly ground black pepper

Steps:

• Pour the vinegar into a pan add the cloves star anise and a splash of water
• Bring to the boil and reduce the liquid by half
• Allow the spice vinegar to cool and pour into a clean jam jar
• Add the oil and salt and pepper
• Tighten the lid and shake vigorously
• Taste and add more oil or vinegar if needed to taste

Spinach Pasta Salad Recipe Kathyamp;039;s Vegan Kitchen

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Ingredients:

• 1/4 cup avocado oil
• 1/4 cup fresh lemon juice
• 1/4 teaspoon lemon zest you can add extra as per taste
• 1 teaspoon black pepper

Steps:

• INSTRUCTIONS
• ASIAN TOFU
• Press Tofu according to directions cut into two equal pieces and place in a container
• Add all marinade ingredients together whisk and pour over tofu
• Cover and place in the refrigerator for at least 1 hour
• MUSHROOMS
• SLice mushrooms thin
• Place in a container
• Whisk marinade ingredients together
• Pour over mushrooms
• Cover and refrigerate for at least 1 hour
• GRILLING TOFU OR BAKE AIR-FRY OR SAUTE
• Preheat grill to medium-low
• Place tofu pieces directly on the grill or on a grill mat or in a grill basket
• Then cook 7-8 minutes on each side
• Remove from grill; wait until cool to the touch and then cut into bite-sized pieces
• Set aside or place back into the container with the leftover marinade and refrigerate until ready to use
• VEGETABLES
• Dice white onion
• Drain and chop water chestnuts
• Cut ends off lettuce and clean
• In a large non-stick skillet over medium-low heat cook onions until translucent
• Add mushrooms with the marinade and cook until marinade dissipates
• Then add water chestnuts and cook for a few minutes
• Then add cooked tofu
• Toss with vegetables until heated through
• https//wwwkathysvegankitchencom/spinach-pasta-salad/

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside

Super Easy Microwave Cheese Sauce for Lasagna

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Ingredients:

• 90 g butter
• 1/3 cup plain flour
• 1 3/4 cups milk
• 225 g cheddar cheese grated or use the whole 250g block

Steps:

• Melt butter for 40 secs on high
• Stir in flour amp; cook for 1 min on high
• Gradually stir in milk
• Cook for 4-6 mins on high stirring every minute
• Stir in cheese

The Best Tortillas You Will Ever Have

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Ingredients:

• 4 tablespoons peanut butter
• 4 tablespoons honey
• 4 flour tortillas
• 4 bananas
• 100 g chocolate chips

Steps:

• Spread 1 tbsp peanut butter over 1 wrap
• Add chopped banana all over the place
• Sprinkle with 1 tbsp honey
• Sprinkle with a handful of chocolate chips
• Roll it up
• Place toothpicks in to keep in place
• Cut up if desired
• Best made just before eating but can sprinkle lemon or lime over if you need to keep

The Mint Divine a Mocktail

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Ingredients:

• 4 mint leaves
• 1/4 ounce lime cordial
• ice cube
• soda water

Steps:

• Tear mint leavesamp; place in a highball glass
• Add lime cordial stir to mixamp; add ice cubes
• Top with soda wateramp; garnish with a lime wheel

The quot; Who Needs Clif Bars?quot; Bar

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Ingredients:

• 1 cup pecans
• 1 1/2 cups raisins or other sticky dried fruit apricots also work great
• 1 egg
• orange zest lots
• cinnamon

Steps:

• Preheat the oven to 350F
• Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
• Process the dried fruit in the same way
• in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
• it might help to slice them in half before adding them to the food processor When finished
• add to the bowl with the pecan flour Add cinnamon and orange zest to taste
• Add the egg to the mix
• and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
• Spray a cookie sheet with non-stick spray
• or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
• Bake for about 15 minutes
• though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
• remove from the oven and place on a rack to cool

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts

Tita's Cucumbers With Olive Oil

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Ingredients:

• 1 cucumber
• olive oil
• salt

Steps:

• Peel and slice cucumber into 1/4-inch slices/rounds Tita used to cut the seeded centers out of the cucumber slices for me This is not necessary
• but I think its better You can also buy a seedless cucumber
• Arrange cucumber slices on a large plate
• Lightly pour or sprinkle olive oil over rounds
• Sprinkle with salt

Tuscan Kale Chips

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Ingredients:

• 12 large tuscan kale leaves rinsed dried cut lengthwise in half center ribs and stems removed
• 1 tablespoon olive oil
• salt and pepper

Steps:

• Preheat oven to 250F Toss kale with oil in large bowl Sprinkle with salt and pepper Arrange leaves in single layer on 2 large baking sheets
• Bake until crisp about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves Transfer leaves to rack to cool

Tweaked Fat Free Italian Dressing

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Ingredients:

• 2 tablespoons fat-free Italian salad dressing
• 1 tablespoon salsa

Steps:

• Mix together and pour onto your salad Mmm

Vegan Pizza Dough

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Ingredients:

• 3 -3 1/2 cups flour
• 2 1/2 ounces fast rising yeast
• 1 teaspoon salt
• 1 cup water very warm
• 2 tablespoons olive oil

Steps:

• Preheat oven to 400 degrees F
• In large bowl combine flour yeast and salt Add warm water and olive oil knead about 5 minutes or until mixture is well combined and forms a ball Let dough sit for 10 minutes in a warm place
• Roll out dough and fit to oiled cookie sheet or pizza pan Place in oven and bake for approximately 10 minutes or until very slightly browned
• Remove from oven and let cool Add pizza toppings of your choice Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted Cool slice and serve

Vegan Pumpkin Pie Smoothie

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Ingredients:

• 1/2 cup canned pumpkin
• 1/2 cup soymilk
• 3 ice cubes
• 1 tablespoon honey

Steps:

• Place all ingredients in a blender and blend for 2-3 minutes
• Enjoy

Ww Friendly Mint-Infused Darjeeling Tea

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Ingredients:

• 1 quart water
• 3 tablespoons of fresh mint coarsely chopped and tightly packed or 1 tablespoon dried mint
• 3 darjeeling tea bags

Steps:

• Boil the water in a saucepan and add the mint and tea bags
• Remove from the heat cover and steep for 3-5 minutes
• Strain into mugs

Zucchini, Tomato and Feta Gratin

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Ingredients:

• 4 medium tomatoes
• 2 medium courgettes
• 150 g feta cheese
• dried oregano to taste
• 1 tablespoon olive oil

Steps:

• Preheat oven at 400F/200C
• Slice courgettes and saut them in a little bit of olive oil
• Thinly slice tomatoes a food processor would be ideal for that job
• Layer tomatoes at the bottom of a baking dish
• Spread sautd courgettes over the tomatoes
• There is no need to salt the vegetables as the feta will be salty enough
• Crumble feta cheese and sprinkle on top
• Sprinkle oregano over the feta
• Put in the oven for 25 minutes or until feta is browned