2012 zuuzs Grand Spring Recipe Challenge Cookbook

zuuzs Grand Spring Recipe Challenge Official Cookbook 2012

Grand Prize Winner ~ Triple Chocolate Fruit Pizza

by Generations of Savings

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 package (16 -18 oz) refrigerated chocolate chip cookie dough 2 squares (1 oz each) white chocolate for baking 2 tablespoons milk 1 package (8 oz) cream cheese, softened 1/4 cup powdered sugar 1 cup Cool Whip, thawed 12-16 strawberries, cut in lengthwise slices 2-3 Kiwi, peeled and cut in lengthwise slices 10-15 blueberries, rinsed well (optional) 1/4 cup semi-sweet chocolate morsels 1 teaspoon vegetable oil

Instructions 1.

Preheat oven to 350 degrees. Shape cookie dough into a ball and place in center of round stone or cookie sheet.

Roll dough to a 12-inch circle, about 1/4 inch thick.

2. Bake 12-15 minutes or until edges are set. Cookie will appear to still be gooey or soft. That is what you want.

Remove from oven; cool 10 minutes. After cooling, slowly work cookie up from stone or cookie sheet.

3. Place white chocolate and milk in a bowl. Microwave on high 30 seconds; stir, then microwave for 30 seconds, stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary.

4. In another bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Mix in Cool Whip. Spread cream cheese mixture evenly over cookie.

5. Arrange strawberries, kiwi, and blueberries over cream cheese mixture rotating from outside in.

6. Place chocolate chips and vegetable oil in a bowl; microwave uncovered, on HIGH 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. (You can use chocolate syrup for the same effect).

7. Refrigerate at least 30 minutes before serving

APPETIZERS

Appetizer Category Winner Salsa Deviled Eggs With a Fiery Twist

by Whirlwind of Surprises

Ingredients ● ● ● ● ● ● ● ● ● ●

A Egg 6 Land O Lakes® All-Natural Eggs, hard-cooked 3 tablespoons fresh salsa or chunky salsa (Take your pick of Mild, Moderate or Spicy) 1/2 tsp Garlic Powder 1 tsp Mustard Powder 1 tsp Chili Powder 1 small Jalapeno Pepper B) Topping Refrigerated fresh salsa Chili Powder

Instructions 1. Cut eggs in half lengthwise. Remove egg yolks; place into small bowl.

2. Mash yolks with fork until smooth.

3. Stir in 3 tablespoons salsa, 1 tsp Chili Powder, 1 tsp Mustard Powder, 1/2 tsp garlic powder, and the Jalapeno Pepper (diced). Mix evenly.

4. Spoon egg yolk mixture evenly into each egg white shell.

5. Top each egg with about 1/2 teaspoon salsa if desired. I just sprinkled a bit of Chili Powder.

6. Cover, refrigerate up to 8 hours.

Roasted Grape Tomato and Basil Crostini

By Generations of Savings

Ingredients ● ● ● ● ● ● ● ●

10 oz cherry tomatoes, halved (or one box) 1/3 c extra-virgin olive oil (more as needed for bread) 4 sprigs fresh thyme (or 2 tsp dry thyme) sea salt & freshly ground black pepper (to taste) 8 cloves garlic, peeled and lightly crushed 1 large baguette, cut into 20 -24 (1/2-inch thick) diagonal slices 6 tbsp balsamic vinegar, or to taste 12 large fresh basil leaves, cut into fine ribbons, for garnish

Instructions 1. Preheat oven 275 degrees. Place tomato halves in a medium mixing bowl and toss gently with 1/3 cup olive oil, garlic, and thyme sprigs (Optional: Use 2 tsp dry thyme instead of thyme sprigs). Season with salt and pepper to taste. Arrange tomatoes on a rimmed baking sheet in a single layer and pour juices from bowl over tomatoes. Roast in preheated oven until golden brown and slightly shriveled, about 2 hours. Check on tomatoes every 20-30 minutes and remove any blackened or shriveled tomatoes.

2. Remove tomatoes from oven and cool to room temp. Remove thyme sprigs (if used) and discard.

3. Arrange baguette slices on a rimmed baking sheet lined with foil. Brush tops with olive oil and sprinkle lightly with salt and pepper. Toast at low heat until golden brown on top.

4. Remove baguette slices from oven and top with 4 or 5 cherry tomato halves, gently pressing to adhere. Drizzle each crostini with balsamic vinegar and top with basil ribbons. Serve immediately.

Black Bean Vegetable Soup

By The Soulicious Life This soup is not only full of vitamins and fiber, but also has a deep, rich flavor. Pureeing a portion of it creates a creamy texture. It pairs extremely well with cheese quesadillas! Use organic ingredients whenever possible.

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

1 tbls. olive oil 1 yellow onion, chopped 1/2 c. corn 1/2 c. carrots, chopped 1/2 c. green pepper, chopped 3 cloves garlic, chopped 2 15 oz. cans black beans 15 oz. can fire roasted diced tomatoes 4 c. vegetable stock 1 tsp. cumin 1 tsp. thyme 1/2 tsp. cayenne 2 tsp. lime juice Cilantro and sour cream for garnish

Instructions Place all ingredients in 6 quart slow cooker and cook on low for 6-8 hours. Puree 3 cups of finished soup and return to pot.

Stir in lime juice just before serving. Garnish with chopped cilantro and sour cream.

Moroccan Beet Salad

By Surviving Madness

Ingredients ● ● ● ● ● ● ● ● ●

5 medium beets, washed/scrubbed 1/2 cup minced red onion 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh cilantro (coriander) 1 1/2 tsp cumin seeds* 1 1/4 tsp kosher salt* 1/2 tsp freshly ground black pepper 1 Tablespoon olive oil 1 Tablespoon fresh lemon juice

Instructions 1. Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high (water should continue to boil). Allow the beets to cook for approximately 50-60 minutes (or 30 minutes in a pressure cooker). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance.

2. Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes.

3. While the beets are cooling down, heat a small frying/sauté pan over medium heat. Add cumin seeds to the pan and "roast" them for 2-3 minutes, stirring constantly. Grind the roasted cumin seeds in an electric coffee/spice mill or by hand using a mortar and pestle.

4. In a small bowl, combine the red onion, parsley, cilantro, roasted ground cumin, salt, pepper, olive oil and fresh lemon juice; mix well and set aside.

5. When the beets have cooled down, remove the skins (should slide right off), trim the tops/ends and cut into 1/2 inch (bite-sized) cubes.

6. Combine the beets and the onion/herb mixture in a large bowl and gently stir until the beets are evenly coated.

7. Refrigerate until ready to serve (will hold in the refrigerator for a few days). Enjoy! *NOTE: You can also substitute the roasted ground cumin seeds for regular ground cumin (the flavor will be different but just as good). Also, if using regular (table) salt you will need to reduce the amount of salt by 1/4 teaspoon.

Tofu Cream Risotto

By Hidemi Walsh

Ingredients ● ● ● ● ● ● ● ● ●

2 cups Uncooked Brown Long Grain Rice 10 oz Tofu 1/2 cup Soy Milk 4 oz Cheddar Cheese, block 1 Onion, minced 4 Garlic Cloves, minced 4 tablespoons Olive Oil 4 cups Chicken Stock 4 tablespoons White Wine

Instructions 1. Put tofu and soy milk into blender. Blend until creamy. Cut cheddar cheese into small cubes.

2. In a large skillet, heat olive oil and cook garlic and onion until tender. Add brown rice and sauté for a couple of minutes.

Then add white wine. When wine has almost evaporated, add 1 cup of chicken stock. Bring to boil. Reduce heat to medium-low and simmer until chicken stock is almost absorbed. Then add 1 cup of chicken stock. Repeat this one more time.

3. Add tofu and soy milk mixture and cheddar cheese. Stir once or twice (not too much) and add last cup of chicken stock.

Shake the skillet so that all ingredients are blended well (don’t stir) .

4. When the rice is at the right consistency, remove the skillet from the heat. Add salt and pepper to taste.

Crimini Mushroom and Crispy Potato Wilted Spinach Salad with Raspberry Balsamic Dressing

By McKinney Mommas

Ingredients ● ● ● ● ● ● ● ● ● ●

1 cup peeled and cubed (1 inch) russet potato 1 cup chopped spinach 1 cup (8 oz) fresh crimini mushrooms, sliced ½ cup finely sliced red onion ¼ cup Gorgonzola cheese, crumbled 1/3 cup balsamic vinegar 1 Tbsp. Raspberry preserves 3 Tbsp Olive oil 1 tsp Dijon mustard Tbsp pistachios, roasted & chopped

Instructions 1. Pour 1 Tbsp olive oil into a large nonstick skillet over medium/high heat. Add potatoes, stirring often and cook until browned, 5 minutes. Add spinach and mushrooms and cook until potatoes and spinach is tender, additional 5-6 minutes.

2. While the potatoes are cooking, pour balsamic vinegar into a small saucepan over medium heat, and allow to boil lightly until consistency has thickened, roughly 1 minute. Whisk in raspberry preserves, 2 Tbsp olive oil, and mustard.

3. Place even amount of the mushroom, spinach and potato mixture onto salad plates, top with onion slices, crumbled Gorgonzola cheese and pistachios.

4. Drizzle balsamic dressing evenly over each serving.

Serves approximately 4 people

Picco Potatoes

by Lark’s Country Heart

Ingredients ● ● ● ● ● ● ● ● ● ●

6 Baker Potatoes~ Peeled, diced 3 Ripe Roma tomatoes~diced 1 Small Jalapeno~diced 1/4 C. White Onion~diced 2 TBSP. Fresh Cilantro~chopped Juice of 1 Lime Dash of Garlic Salt 1 Clove Garlic~diced 1/2 C. Heavy Cream 6 TBSP. Margarine

Instructions 1.

2.

3.

4.

5.

6.

7.

Boil potatoes until tender, drain and place into a mixing bowl.

Add in cream, margarine, salt & pepper. Beat until smooth. If it is to thick add a little bit of milk. Set aside.

Place tomato, jalapeno, onion, cilantro, lime juice, garlic and garlic salt into a food processor. Pulse a few times.

DO NOT puree. Fold this into the potatoes.

Serve with Steak.

Baked Jalapeno Mozzarella Sticks

by Hezzi-D’s Books and Cooks

Ingredients ● ● ● ● ● ● ● ●

8 jalapeno mozzarella sticks, cut in half 1/4 c. flour 2 eggs 1 c. panko breadcrumbs 1/2 c. Italian seasoned breadcrumbs 1 t. garlic powder 1 t. black pepper 1 t. salt

Instructions 1. Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray.

2. Put the flour in a shallow dish. Beat the eggs in a second shallow dish. Combine the panko, Italian breadcrumbs, garlic powder, black pepper, and salt in a third shallow dish.

3. Roll each of the halved cheese sticks in the flour, making sure to cover all sides including the ends. Then dip each into the egg mixture and roll in the breadcrumbs. Place on the baking sheet.

4. Cook in the oven for 9-10 minutes keeping a careful eye on them so that the cheese does not seep out of the breading. Remove from the oven and serve with marinara sauce.

Bacon, Lettuce, Tomato Appetizer

by Howard House Reviews

Ingredients ● ● ● ● ● ●

6 Roma Tomatoes 12 oz. Package of Bacon, Cooked** Iceberg Lettuce Cheese Mayonnaise or Miracle Whip Dill Weed

Instructions 1.

2.

3.

4.

Cut the Roma tomatoes in half Use a spoon to remove the seeds Chop your cooked bacon, this can be done as fine or as thick as you prefer Mix the mayonnaise or Miracle Whip with the chopped bacon, add as much or as little as you like, as this is done to taste.

5. Place the lettuce in the tomato halves 6. Spoon the bacon mixture into tomatoes on top of the lettuce 7. Add your preference of cheese, we used cheddar and baby gouda 8. Sprinkle with dill 9. Salt and Pepper to taste

Roasted Sweet Pepper Spring Veggies

by The Healthy Apple

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

1 medium red onion, thinly sliced 2 cups whole grain croutons 1/4 cup fresh basil, finely chopped 1/4 cup fresh cilantro, finely chopped 1 yellow bell pepper, cut into 1/2 inch pieces 1 orange bell pepper, cut into 1/2 inch pieces 1 red bell pepper, cut into 1/2 inch pieces 1 pint cherry tomatoes, halved 2 Tbsp. balsamic vinegar 2 Tbsp. extra virgin olive oil 1/4 tsp. sea salt 1/4 tsp. freshly ground white pepper

Instructions 1.

2.

3.

4.

5.

Preheat oven to 350 degrees F. Combine all ingredients in a large mixing bowl; gently toss to combine. Transfer to a roasting pan.

Bake for 20-25 minutes or until vegetables are tender.

Remove from oven.

Serve warm or at room temperature.

White Bean & Chickpea Hummus

by Cook Better Than

Ingredients ● ● ● ● ● ● ● ● ● ●

1 can garbanzo beans/chickpeas 1 can white beans 1-½ cups olive oil Juice of 1-2 lemons with zest of one 1-2 teaspoons cumin 1/2 teaspoon Adobo spice blend 2 cloves garlic Cilantro Dash hot sauce (I like Chalua garlic hot sauce) Salt and Pepper

Instructions 1.

Rinse and drain the beans (reserve 2 tablespoons of the liquid from the chickpeas). Put all the beans in the food processor with the juice from the lemons, the lemon zest, and the 2 tablespoons of liquid from the can. Turn on the machine and grate the 2 cloves of garlic into the running food processor, add the cumin, hot sauce, fresh black pepper and about 2 teaspoons of salt.

2. Leaving the machine on drizzle in about 1/2 cup of the olive oil slowly, you may need to add more oil or lemon juice if the dip is too tight, I like almost a full cup of oil making the dip light and smooth. Once the dip has reached the right consistency remove from the processor and mix in 1-3 tablespoon fresh diced cilantro. Taste and adjust salt and spices as needed. Serve with veggies and pita chips or spread on a sandwich or wrap.

Notes For more spice increase the hot sauce or fresh garlic, if it needs more lemon flavor add more cumin and lemon zest. Don’t be afraid to add more salt if its bland, the amount of salt you need will vary based on the brand of beans you use.

Main Dish

Main Dish Category Winner Fantastic Fish Fillets

By This Mama Loves Her Bargains

Ingredients ● ● ● ● ● ●

1 lb fillets (we use flounder, cod, haddock or hake) 2 eggs lemon (to taste) 1 cup breadcrumbs (panko, bread crumbs, or our family favorite, crushed up whole wheat ritz crackers) 1/2 c parmesan cheese Lysander's fish rub to taste

Instructions 1. Preheat oven to 350.

2. in small bowl, whisk together eggs and lemon. Set aside.

3. In medium bowl, mix together the breadcrumbs, parm. cheese and Lysander's fish rub.

4. Dip fillets into egg mixture and then breadcrumb mixture. Lay into a casserole or baking dish.

5. Bake at 350 for 25 minutes.

Serves 4. We serve this with a salad and some rice.

Peanuts Salmon Steak

By Hidemi Walsh

Ingredients ● ● ● ● ● ● ●

4 Salmon Fillets (4 oz each) 4 tablespoons Dijon Mustard 2 tablespoons Peanut Butter 1/2 cup Peanuts, crushed coarsely 4 tablespoons Panko 1/2 teaspoon Rosemary 1 tablespoon Olive Oil

Instructions 1. Preheat the oven to 375 degrees F. 2. In a bowl. Combine Dijon mustard and peanut butter. Mix well.

3. In another bowl combine crushed peanuts and panko and rosemary. Mix well.

4. Spread peanut butter mixture and peanuts mixture on each salmon fillet. Place salmon fillets on the greased baking pan. Pour olive oil over salmon fillets and bake for 20-25 minutes.

Serves 4

Chicken and Artichoke Rice

By Surviving Madness

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

2 teaspoons olive oil 1 1/2 pounds boneless, skinless chicken thighs (cut into 1-inch pieces) 1/2 tsp kosher* salt 1/4 tsp freshly ground black pepper 1/2 tsp paprika 1/4 cup pine nuts 2 teaspoons olive oil 1 1/2 cups uncooked, long grain rice 1 1/2 cups canned/bottled marinated quartered artichoke hearts (drained and rinsed) 1 1/2 Tablespoons Italian (or Greek) Seasoning 1 1/4 teaspoons kosher* salt 1/2 teaspoon freshly ground black pepper 1 Tablespoon freshly grated lemon peel (approx. 1 large lemon) Juice from the grated lemon, divided 3 cups reduced sodium chicken (or vegetable) broth 1/4 cup chopped fresh parsley

Instructions 1. Sprinkle the chicken pieces with 1/2 tsp. salt, 1/4 tsp. freshly ground black pepper and 1/2 tsp. paprika. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat - add chicken to the skillet when pan/oil is hot and cook for 3 minutes on each side. Remove from skillet and set aside.

2. Add pine nuts to skillet and gently toast (stirring constantly) over medium heat for 2-3 minutes or until the nuts begin to take on a golden brown color. Add 2 teaspoons olive oil, uncooked rice, artichoke hearts, Italian (or Greek) seasoning, salt, pepper, lemon peel and juice of 1/2 of the lemon and the chicken broth. Add the chicken along with its juices and gently nestle the chicken into the rice mixture.

3. Bring to a boil, reduce the heat to low and cover tightly. Simmer for 20-25 minutes or until rice is cooked. Sprinkle with the remaining half of the lemon and parsley. *NOTE: If using regular (table) salt you will need to reduce the amount of salt by 1/4 teaspoon.

Drunken Salmon in 15 Minutes

By Whirlwind of Surprises

Ingredients ● ● ● ● ● ●

~1.5lb of 3/4-1" thick Salmon Slab (frozen or fresh) 1 can (12 oz) beer 1/2 of a medium red onion -diced 2 tsp Garlic Salt 2 tsp Black Pepper 2 tsp Chili Powder

Instructions 1) Prepare the Salmon. You can use fresh or frozen salmon approximately 3/4" to 1" thick. Cut it into portion-sized slabs, leaving the skin on.

2) Brown the diced red onion in a medium frying pan.

3) Pour in the can of beer and let it come to a boil.

4) Slide the salmon into the pan, skin-side down. Sprinkle garlic salt, black pepper and chili powder on the salmon. Lower the heat and allow the salmon to simmer for 2-3 minutes.

5) Flip the salmon over and sprinkle garlic salt, black pepper and chili powder onto the newly exposed surface. Allow to simmer for 2-3 minutes.

6) Plate the salmon and drizzle some of sauce and onions on top.

7) Enjoy.

Tip: The leftover sauce is delicious and does not taste of beer so can be served on the side as extra sauce.

Serves: 4-6, Prep Time 5 minutes, Cook time 10 minutes

Stir Fry with Spicy Ginger, Pineapple and Tomato Sauce

By Truly Original Organics

Stir Fry Ingredients ● ● ● ● ● ● ●

Broccoli bok choy carrot bell pepper onion zucchini pineapple

Instructions for Stir fry 1. Coat large frying pan or wok with sesame oil at medium high temp.

2. Add minced garlic and ginger and other seasonings such as salt 3. Add in denser veggies like carrot, zucchini, onions and let saute until slightly soft then; 4. Add in rest of veggies (dense to less dense) until steaming hot and slightly fried, crisp but not overcooked.

Sauce Ingredients ● ● ● ● ● ● ● ●

1/2 cup diced Pineapple 1 whole tomato 1/4 + tsp cayenne (to taste) 1/4 c. soy sauce 1/4 c. water 1/8 c. rice vinegar 1/4 tsp. thickening agent like arrowroot or cornstarch ground ginger to taste

Instructions for sauce 1. Mix all ingredients into saucepan and cook on med/ low while preparing stir fry veggies, stir often, if too thick add more water, add more cayenne if you have a spice for life.

Optional Protein- Marinated Tempeh or Chicken

Marinade Ingredients ● ● ● ● ●

Tamari rice vinegar pineapple juice sesame oil and seeds cayenne pepper

1. Bake or grill strips of marinated chicken or tempeh on shish-kabob sticks

Helpful advice ● ● ● ●

Prep work- cut veggies, marinate protein, boil water for rice First- start sauce, start oil and seasons on wok, add rice to boiling water, start baking or barbecuing protein Next step- add dense veg to wok, add thickener to sauce, check and rotate protein To Finish- Add less dense veggies with a "cover" over to "steam" for last part, Cover protein with sauce for last 5 mins of cooking, stir rice and sauce, taste!

Chicken Prosciutto with Mushroom Sauce

By Generations of Savings

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ●

3 whole chicken breasts, skinless, deboned 5 tbsp butter 1 cup grated Swiss cheese 1/4 onion, finely chopped 1/4 cup all purpose flour 2 tablespoons Dijon mustard 1 cup chicken broth 1 cup half and half 1/4 cup white wine (or you can substitute 1 tbsp white wine vinegar with 1/4 c water) 3 4.5 ounce jars of sliced mushrooms, drained 14 -16 ounce package frozen cut broccoli 6 slices prosciutto (you may use thin sliced deli ham) Paprika (to taste)

Instructions 1. Remove any fat from the chicken breasts, and cut them in half, then cut them across to make 6 servings. Place each serving of chicken between plastic wrap and pound to 1/4 inch thickness. Set aside.

2. Place the 2 tablespoons of butter in a large nonstick skillet over medium heat, and fry the chicken on both sides until light golden brown on each side. Set chicken aside. Be sure to not overcook the chicken as it can make it tough.

3. Add 3 tablespoons of butter to the skillet, add onion, and cook until just tender. Remove the pan from the heat, add the flour and the mustard. Stir and then add chicken broth, half-and-half and the wine. Cook and stir over low heat until nice and thick, then add the drained mushrooms and 1/2 cup of Swiss cheese, stir until the cheese melts. Turn off heat.

4. Grease a 3 quart dish. Layer the broccoli evenly in the bottom of the greased dish. Using a ladle, drizzle half the sauce over the broccoli. This should take around 3-4 ladles. Add the prosciutto on top of the sauce, then add the chicken. Hide any prosciutto under the chicken. Cover chicken evenly with the rest of the sauce.

5. Preheat the oven to 400 degrees and bake 20 to 30 minutes.

6. Remove from oven, add the remaining cheese and sprinkle the paprika on top and return to the oven for 2 minutes or until the cheese is melted.

7. Let dish stand five minutes before serving. Cut into 6 servings and carefully lift each serving out of the dish with a spatula. Using a large spoon drizzle mushroom cream sauce over each serving.

Mofongo & Fried Pork Chops

By Parent Palace

Ingredients ● ● ● ● ●

2 – 3 ripe plantains (plenty of brown on the skin) 2 – 3 cloves of garlic, minced 3 – 4 strips of bacon (traditionally you’d use pork rinds/cracklings but I don’t like them) Olive Oil Vegetable Oil

Instructions 1. Peel the plantains and slice into pieces/chips. Fry in vegetable oil until golden making sure they don’t get brown. Drain on paper towels.

2. Cook the bacon until very crispy. Add minced garlic to the pan with 1 tbsp. of olive oil and saute briefly not letting the garlic burn.

3. Allow the bacon/garlic mixture to cool for a bit and add to a food processor with the cooked plantains (if you have a mortar/pestle, you can use this to mash instead.) Pulse on a low setting until the mixture comes to a bread-like consistency; be careful not to over blend as you don’t want to liquify the mixture.

4. Dump the mixture out into a bowl and form into balls. You can do multiple little balls or a few big balls. This is enough to make 2 large Mofongo balls or 8 smaller balls.

For the pork chops, I make my own Adobo and it’s really simple. I don’t measure out the ingredients, instead I eyeball it.

To make your own, mix together garlic powder, onion powder, oregano, cilantro, salt and black pepper. You can also buy a premade Adobo if you’re not comfortable making it.

Ingredients ● 4 bone-in pork chops ● Adobo Seasoning ● Lime juice, white vinegar or Worcestershire sauce (I use the latter) ● Vegetable oil 1. Add vegetable oil to a frying pan and heat up.

2. Fill a shallow dish with Worcestershire sauce. Moisten a pork chop on both sides with the sauce and use the Adobo to apply a dry rub all over.

3. Add the pork chops to a heated pan and fry 8-10 minutes flip and repeat. Drain on paper towels until grease is absorbed.

Serve with a rice/veggie mix and you have a delicious Puerto Rican feast!

Chicken Proscuitto

By From Steph’s Kitchen

Ingredients ● ● ● ● ● ● ● ● ● ●

6 skinless, boneless chicken breasts 12 slices Prosciutto 3 oz French's Fried Onions, crushed 3 Tbsp crushed garlic & cheese croutons 5 Tbsp shredded Parmesan cheese 1/2 tsp dried sage 1/2 tsp dried mint 1/2 tsp garlic salt plus more for seasoning 1/4 tsp black pepper plus more for seasoning 5 Tbsp butter or margarine at room temperature, divided

Instructions 1) Add fried onions, croutons, Parmesan, sage, mint, 1/2 tsp garlic salt & 1/4 tsp pepper to a bowl and mix well. Add 2 Tbsp softened but not melted butter or margarine and mix with hands until well incorporated.

2) Slice chicken breasts through middle, forming a pocket. Spread softened butter or margarine on inside of chicken breasts and sprinkle with garlic salt and pepper. Stuff well with the onion mixture. Wrap chicken breasts carefully with two pieces of prosciutto each.

3) Place on baking sheet and place in oven preheated to 375 degrees. Bake for 30 minutes, baste with 2 Tbsp melted butter or margarine and cook an additional 10 minutes.

4) Remove from oven and let stand for 5 to 10 minutes to redistribute juices.

Egg Stuffed Tomatoes Recipe

by Zari Afroz

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

1/2 kg medium size tomatoes 3 eggs 100 gm fried onion 6 cashews 1 teaspoon garlic 1 teaspoon ginger 1 teaspoon coriander powder 1 teaspoon red chili powder 1/2 teaspoon garam masala 1/2 teaspoon turmeric 5 tablespoon oil 1 teaspoon cumin seed 1 teaspoon sesame seed salt to taste

Instructions 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

Wash tomatoes,cut off stem and scoop out pulp gently.

Place fried onion,cashews,sesame seed,tomato pulp in a grinder. Make a smooth paste.

Heat oil in a pan over medium heat.

Splitter cumin seeds.

Add ginger-garlic paste,stir for 2 minutes.

Add coriander,turmeric,salt,red chili powder,garam masala.

Now add paste and stir fry until oil separates the pan.

Add 1 cup water,stir well over low heat.

Crack egg into a bowl,add salt and beat well.

Fill each tomato with beaten egg with the help of spoon and gently place tomatoes in gravy.

Put the lid on for 5 minutes over high heat.

After 5 minutes, turn the heat on low,cook for 15 minutes.

When the tomatoes become soft,turn the heat off.

Serve hot in a plate.

Brined Grilled Pork Chops with Honeybell Orange Relish

by Cook Better than Most Restaurants

Chops 4 thick cut bone in chops ¼ cup light brown sugar 2 tbsp salt 1 tsp ground coriander 1 tsp dry garlic Peel of one honeybell (eat the insides) ¼ cup orange juice (the kind you drink for breakfast out of a box will work fine) In a large non-reactive container mix the sugar, salt and spices then add about 2 cups of warm/hot water. Stir until the salt and sugar dissolves in the water. Use a handful of ice cool the brine to at least room temperature. Add the orange peel.

Then place the chops in the brine. Add enough water to cover chops and return the container to the fridge. Let the chops brine for at least 6 hours, turning once or twice.

When you are ready to grill remove the chops from the brine, dry well and drizzle with olive oil. Add ground black pepper to the outside but don’t salt. Grill the onions and oranges for the relish before you grill the chops.

To grill the chops: Place the chops on a hot grill over direct heat for 3-5 minutes a side based on thickness. When done the chops should be between 140-150 degrees inside. Bone in chops look great if you make heavy grill marks on the meat, so don’t move them around too much or you will not get that pretty look. Allow the chops to rest for at least 5 minutes before you slice. Serve the chops with the honeybell relish either on top or on the side. Don’t forget to spoon some of liquid from the relish over top the chops as well. It’s so good.

Honeybell Relish 1 Honeybell or other large sweet orange 1 large Spanish or other mild onion Olive oil 1 tsp agave ¼ tsp coriander Small bunch of cilantro, chopped Salt and Pepper to taste Leaving the skin on the orange, slice it and the onion into 6-8 wedges and brush the outsides with olive oil. Place them on a hot grill. For the orange sections just mark the exposed flesh on the grill it will not take long, a few minutes a side, don’t do the skin side. The onion will take longer depending on the size of the slices, about 6 minutes a side. Flip to mark all three sides of the onion section.

Allow the orange and onion to cool enough to handle. Working over a bowl to catch the juice, remove the flesh of the orange from the peel using a paring knife. Also remove the pith and seeds from the orange, and squeeze the juice from any flesh that is left on the peel. Next add the agave, cilantro and coriander, stir gently. Slice the grilled onion into small pieces and stir into the orange mixture. mix the orange slices into the relish. Add salt and pepper to taste, I like this relish to be sweet and salty and have plenty of pepper, so go crazy.

Quinoa with Chorizo and Chayote Squash

by Up State Ramblings

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

2 cups water 1 cup quinoa 1 T olive oil 1 onion, chopped 1 red pepper, chopped 2 garlic cloves, minced 1 chayote squash, diced 2 chorizo sausage 1 c. frozen corn 1 t chipotle sauce 1 t salt cilantro sprigs

Instructions 1. Bring the water to a boil in a medium saucepan and add the quinoa. Cook 15-20 minutes until done.

2. Meanwhile, heat the olive oil in a skillet. Sautee the onion for 5 minutes. Add the red pepper and chayote squash and cook 5 more minutes. Add minced garlic and cook 1 minute.

3. Slice the chorizo sausage and add it to the skillet, along with the corn, chipotle sauce and salt and continue to cook for 10 minutes.

4. Stir in the cooked quinoa, and top with sprigs of cilantro.

Stuffed Crust Pepperoni Pizza

by Mom’s Blog at Mommy Enterprises

Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

2 1/2 cups flour 2 cups shredded Mozzarella cheese 1 cup warm water 1 packet active dry yeast 1 tsp onion powder 1 tsp garlic powder 1 tsp sugar 1 tsp oregano 2tbsp Parmesan cheese 2 tbsp olive oil 6 -7 oz Pizza sauce Pepperoni – 20 – 30 slices

Instructions 1.

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In a bowl, add warm water and yeast. Wait about 5 minutes to allow the yeast to “proof”. Stir after the 5 minutes to make sure yeast is completely dissolved.

In another bowl, add flour, onion powder, garlic powder, sugar, oregano and Parmesan cheese. Mix well, then add olive oil and mix again.

Combine both bowls into one and start kneading the mixture to create a dough consistency. Add more flour if necessary. Keep kneading until the dough is no longer sticky and feels soft to the touch. Roll the dough into a ball form.

In a bowl, coat with oil and place ball of dough into bowl, rolling it around for a light coat. Put bowl aside for 2 to 3 hours to allow dough to rise.

Once dough has risen (should be about double its size), place on a lightly floured surface and use rolling pin to roll into a round shape for your pizza.

Create a lip around the edge of your dough, about 1 1/2 inches in from the edge. Fill in lip with Mozzarella cheese, fold dough over and create a seal.

Evenly spread desired amount of pizza sauce, remaining Mozzarella cheese and top with pepperoni.

Bake at 475 for 11-12 minutes. Pizza will be done with dough is golden and cheese on top is completely melted.

Taco Wonton

by Lark’s Country Heart

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 Pkg. Egg roll Wrappers 1 lb. Lean Ground Beef 1/2 tsp. Cumin 1/4 tsp. Onion Salt 1/4 tsp. Garlic powder 1/2 tsp. Chili Powder 1/2 tsp. Black Pepper 2 C.Shredded Cheddar Cheese 8 oz. Sour Cream 1 C. Chunky Salsa Oil for frying

Instructions 1.

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In large skillet place ground beef with all the seasonings, cook until no longer pink.

Take 1 egg roll wrapper place a spoonful of meat into the center, top off with cheese. Fold in corners of wrapper sealing with water on the edges.

Deep Fry in hot oil. Drain on paper towels.

While wontons are draining mix together the sour cream and salsa.

Serve wontons hot and with a side of the creamy salsa.

Ricotta Gnocchi

by The Beautiful Things

Ingredients ● ● ● ● ● ●

2 cups ricotta (whole-milk or part skim, 1 pound) 2 large eggs, lightly beaten 1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided 1/2 teaspoon grated nutmeg 1 1/4 cups all-purpose flour (more as needed) 2-3 cups of preferred tomato sauce (store-bought or homemade)

Instructions 1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.

2. Add flour, stirring to form a soft, wet dough.

3. Shape dough on a well-floured surface with floured hands into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a floured knife and let rest on a floured board, counter top, or baking sheet.

4. Cook gnocchi in 2 batches in a pot of boiling water, adding slowly to pot and stirring occasionally, until cooked through (about 4 minutes per batch). Lift out with a slotted spoon and drain in colander.

5. Meanwhile, heat sauce until warm. Toss cooked gnocchi with sauce. Sprinkle with remaining 1/2 cup cheese and fresh basil to serve.

Mexican Chicken and Rice Casserole

by Day by Day in Our World

Ingredients ● ● ● ● ● ●

1 to 2 cups of diced or shredded chicken 1 to 2 cups of cooked black beans 2 to 4 cups of cooked rice 1 jar salsa 1 to 2 cups corn kernels 1 cup of shredded cheese

Instructions 1.

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If you do not already have items pre-cooked, cook them (chicken, rice and beans) now.

Mix together the chicken, black beans, rice, salsa and corn.

Pour into a baking pan and top with the shredded cheese.

Bake at 325 to 350 degrees until bubbly and you can smell the flavors melding. (20 to 30 minutes)

Desserts

Vermont Maple Almond Popcorn

By Confessions of an Overworked Mom

Ingredients ● ● ● ● ● ●

1/4 cup butter, plus extra to coat the bowl 1/2 cup unpopped popcorn 1/2 cup slivered almonds 1 cup pure Vermont maple syrup dash of salt oil for popping

Instructions 1. Coat a very large bowl with butter.

2. Line a cookie sheet with parchment paper.

3. Pop popcorn in oil on the stovetop in a heavy pan with a tight fitting lid.

4. Pour the popcorn and slivered almonds into the buttered bowl.

5. In a medium pan, melt butter. Add the Vermont maple syrup and a dash of salt. Over medium heat, bring this to a boil.

Lower the heat and keep at a soft boil until a candy thermometer reads 300F (about 15 minutes). Stir constantly.

6. Pour the maple syrup over the popcorn & slivered almonds and mix very well.

7. Spread the popcorn mixture onto the parchment paper. Let cool completely. Break apart and store in a covered bowl for 4 or 5 days.

Baked Apple Baklava

By Cook Better Than Most Restaurants

Baked Apples Ingredients ● ● ● ● ● ●

4 large sweet apples like gala or fuji ½ cup pecans or walnuts 4 tbsp brown sugar 4 tbsp butter Cinnamon Heavy duty foil

Baked Apples Instructions Start by coring the apples trying not to cut all the way through to the bottom. Remove all the tough center of the apple that you can. If you are making these in advance splash lemon juice inside the hole to keep it from browning. Sprinkle some cinnamon into each opening. Next fill each apple center with ¼ of the nuts, sugar, and butter. Cut four large sheets of foil and spray one side with cooking spray, then tightly wrap each apple in a sheet of foil.Bake either in the oven at 350 degrees or on the grill over indirect heat until tender.

Pastry Ingredients ● ● ● ●

1 sheet pre made puff pastry 2 tbsp melted butter 2 tbsp brown sugar Cinnamon

Pastry Instructions

Cut the defrosted pastry into triangles. Paint one side of the pastry with melted butter. Sprinkle on brown sugar and cinnamon. Move to a greased baking sheet and bake at 350 degrees for about 12-15 minutes until golden brown. I normally do this in my toaster oven so simple.

Yogurt Sauce Ingredients ● ●

1 ¼ cup unflavored Greek yogurt 1-2 tbsp honey

Yogurt Sauce Instructions Mix together the yogurt and honey. Taste and adjust honey to your preferred sweetness. Pop into the freezer for about 2030 minutes before you are going to serve desert to get the yogurt really cold.

Assembly Instructions Carefully unwrap the baked apples don’t spill any juice that might be caught in the foil. Slice the apple in half and place it in a bowl arrange 2-4 of the pastry triangles on the sides of the apple. Then spoon on the center a dollop of the yogurt, sprinkle with cinnamon. Repeat with the other 3 apples and serve.

Delightfully Yummy Frozen Peanut Butter Pie

By Words of Deliciousness

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

1 1/2 cups finely crushed pretzels 1/4 cup sugar 6 tbsp. melted butter 1/2 cup heavy cream 1 cup milk chocolate chips 2 tbsp. light corn syrup 2/3 cup butter 1/2 cup brown sugar 8 oz. cream cheese 1 1/2 cups peanut butter 1 tbsp. butter 1 3/4 cup powdered sugar 2 cups whipping cream 3 tbsp. melted peanut butter 3 tbsp. milk chocolate chips

Instructions Combine 1 1/2 cups finely crushed pretzels,1/4 cup sugar, and 6 tablespoons melted butter in a 9 inch pie pan, mix well and press firmly into the pan. Bake in a 350 degree oven for 7 to 10 minutes. Set on cooling rack and cool completely.

Chocolate layer: In a small saucepan bring 1/4 cup heavy cream to a simmer. Once the cream comes to a simmer remove from heat, add 1 cup of milk chocolate chips and 1 tablespoon of light corn syrup. Cover and let set for about 2 minutes. Beat the chocolate, cream, and light syrup until smooth and glossy. Pour this over the cooled crust and refrigerate until the chocolate is cooled and set.

Caramel layer: In the meantime prepare caramel layer. In a small saucepan combine 2/3 cup butter, 1/2 cup brown sugar, 1 tablespoon light corn syrup, and 1/4 cup heavy cream. Stirring constantly bring this to a boil and cook for 2 minutes. Cool to almost room temperature and pour over chocolate layer. Reserve about 2 tablespoons of caramel sauce to drizzle over top of pie.

Peanut butter layer: In a large mixing bowl beat 8 ounce of cream cheese (make sure the cream cheese is room temperature) until fluffy. To this add: 1 1/2 cups of peanut butter, 2 teaspoons vanilla, 1 tablespoon butter, and 1 3/4 cups of powdered sugar. Beat all ingredients until well blended and fluffy, set aside. In another large mixing bowl beat 2 cups of whipping cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well blended. Pour over the caramel layer.

Topping: Drizzle over top of pie with the remaining caramel (this may need to be heated a little until it is runny enough to pour), then drizzle 3 tablespoons of melted peanut butter (melted in the microwave until slightly runny), and sprinkle with 3 tablespoons of chopped milk chocolate chips. Place in freezer and freeze 3 to 5 hours before serving.

Easy Mixed Berry Cupcakes using Silk Fruit & Protein

By Organic Mommy Today

Ingredients for Cupcakes ● ●

Box of your favorite cake mix Silk Fruit & Protein will substitute for eggs and water

Instructions for Cupcakes 1. Place paper baking cup in each of 24 regular-size muffin cup pan 2. Allow to cool in pans for 10 minutes 3. Cool completely for approx. 30 minutes

Ingredients for Quick Cupcake Icing and Filling ● ●

1 Tablespoon of Silk Fruit and Protein 1 cup of Confectioners/powdered sugar

Instructions for Quick Cupcake Icing and Filling 1. In a bowl add the cup of powdered sugar 2. Stir in the tablespoon of Silk add more depending on your desired consistency

Peanut Butter & Oatmeal Chocolate Chip Cookies By stay at hom FOODIE

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 and ½ sticks unsalted butter 1 cup old fashioned oats 1 cup + 2 TBSP AP flour 1 tsp. baking soda 1 tsp. coarse sea salt 1/3 c. sugar 1/2 c. dark brown sugar 1 large egg 1/2 c. fresh roasted, unsalted peanuts – chopped 1/2 c. REAL salted peanut butter 1/2 c. mini chocolate chips

Instructions 1. Preheat oven to 350 degrees.

2. BROWN ½ stick of butter in a saucepan over medium heat.

3. Add oats and cook for 5-7 minutes until oats are soft.

4. Spread oats on a baking sheet to cool.

5. Whisk together flour, baking soda and salt.

6. Beat butter and sugars together on a medium-high speed until light and fluffy.

7. Add egg and beat until well combined.

8. Add oats, peanut butter, peanuts and chocolate chips and mix until well combined.

9. Add flour mixture and beat on low speed until combined.

10. Scoop out cookie batter with a small ice cream scoop onto baking sheets lined with parchment paper.

11. Bake until golden brown – about 12 – 15 minutes – making sure to rotate your baking sheets halfway through cooking.

New Zealand Fudge Cake

By Jamie’s Precious Peas

Ingredients ● ● ● ● ● ● ● ●

1/2 c butter 1/2 c sugar 1 beaten egg 1 Tb cocoa Nabisco Social Tea Cookies 1/2 c nuts 1/2 c raisins 1 pkg semi sweet choc chips

Instructions 1. Put butter, sugar, egg & cocoa in saucepan. Stir until butter melts. Add rest of ing. except choc chips. Pour into lightly greased 8" square pan. Frost with melted choc chips. Cool & cut into squares.

Freezes well!

Streusel Coffee Cake By the beautiful things

Ingredients Topping: ● 1/2 cup brown sugar ● 1/4 cup sifted all-purpose flour ● 4 tablespoons canola oil ● 2 teaspoons cinnamon ● A pinch of salt Cake: ● 1 1/2 cups sifted all-purpose flour ● 2 1/2 teaspoons baking powder ● 1/2 teaspoon salt ● 1 egg, beaten ● 3/4 cup sugar ● 3 tablespoons canola oil ● 1/2 cup milk (whole or skim) ● 1 1/2 teaspoons vanilla extract

Instructions 1. In small mixing bowl combine topping ingredients, blending with fork until crumbly. Set aside.

2. Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl.

3. In a medium bowl, beat together beaten egg and 3/4 cup sugar and oil.

4. Add milk and vanilla. Stir in flour mixture and mix well.

5. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle crumb mixture evenly over batter.

6. Bake at 375° for about 30 minutes, or until cake tests done. Partially cool in pan on wire rack and slice.

Banana Cupcakes

By Vanessa Martinez

Ingredients ● ● ● ● ● ● ● ● ● ● ●

1 1/2 cup white sugar 1/2 cup of coconut oil 3 egg yolks 3 cups of all purpose flour 2 tsp baking powder 1 tsp baking powder 1/2 tsp salt 1 cup coconut milk 4 crushed bananas 1 tsp vanilla 3 egg whites

Instructions 1. Combine coconut oil and sugar beat on low speed until completely combined.

2. Add egg yolks and beat on high speed until the mixture is smooth and fluffy.

3. Separate bowl combine dry ingredients.

4. Alternate adding dry ingredients and milk. Beating each time until it is just mixed well. Start with dry end with dry.

5. Mash bananas and add to batter. Add vanilla combine.

6. Whip the eggs whites until they form a stiff peak add to mixture.

7. Bake for 35 mins @ 350 I tend to make my own frosting depending on what I have around.

Chocolate Covered Strawberry Cupcakes

by Hezzi-D’s Books and Cooks

Ingredients For the cupcakes: ● 1 c. flour ● 1 c. sugar ● 1/3 c. cocoa powder ● ¾ t. baking powder ● ¾ t. baking soda ● ½ t. salt ● 1 egg, beaten ● ¾ c. milk ● 5 T. butter, softened ● 2 T. applesauce ● 1 t. vanilla extract For the Strawberry Filling: ● ½ c. sugar ● 1 c. chopped strawberries ● 1 T. water ● 1 T. lemon juice ● 1 T. cornstarch ● 1 T. instant pectin For the strawberry buttercream frosting:

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¾ c. strawberry puree 3 egg whites 1 c. sugar 14 T. butter ¼ c. powdered sugar For the topping: 15 whole strawberries 4 oz. chocolate candy melts

Instructions 1. Preheat the oven to 350 degrees. Line 2 cupcake tins with 15 cupcake liners. Set aside.

2. In a large bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

3. Using a fork, mix in the butter until the batter is crumbly. Stir in the egg, milk, applesauce, and vanilla. Mix well.

The batter will be thin.

4. Fill the cupcake cups 2/3 of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.

5. To make the strawberry filling combine the sugar, chopped strawberries, lemon juice, and water in a small saucepan over medium heat, stirring constantly. When the mixture starts to boil slowly mix in the cornstarch and pectin. Continue stirring for 3 minutes. Remove from heat and cool in the refrigerator.

6. Using a knife cut a circle in the tops of the cooled cupcakes. Gently pull a small piece off so that there is a hole in each cupcake for the filling. Reserve the top piece of cake that was cut off for later.

7. Spoon a small amount of the cooled filling into each cupcake. Place the top piece of the cupcake back on top, sealing in the filling.

8. To make the buttercream pour a half cup of water into a small saucepan and cook over medium heat. Place a heatproof bowl on top of the saucepan and add in the egg whites and sugar. Stir constantly until the sugar has completely dissolved but do not boil.

9. Immediately remove the egg whites from the heat and using a hand mixer beat on medium speed for 5-6 minutes or until the mixture has cooled and stiff peaks have formed.

10. Cut the butter into pieces and add them to the egg whites one piece at a time on medium low speed until the butter is incorporated and the buttercream is smooth.

11. Increase speed to medium and add in the strawberry puree. Mix until smooth.

12. Pour in the powdered sugar a little bit at a time while still mixing on medium speed until desired consistency is reached.

13. Pipe the frosting on top of the cupcakes.

14. Melt the chocolate candy melts in the microwave in 30 second intervals until they are totally melted. Holding each strawberry by the stem, dip into the chocolate, let the excess dip off into the bowl, and then lay on waxed paper to cool.

15. Place one cooled chocolate covered strawberry on top of each cupcake.

Chocolate Crumble Cake

by Hidemi Walsh

Ingredients: For Crumble ● 1/3 cup Flour ● 1 tablespoon Cocoa Powder ● 2 tablespoons Granulated Sugar ● ½ teaspoon Cinnamon Powder ● 2 tablespoons Butter For Cake ● 2 Egg Yolks ● 2 Egg Whites ● 2 tablespoons Granulated Sugar ● 2 oz Chocolate Bar ● 1 tablespoon Cocoa Powder ● 2 tablespoons Flour ● 3 tablespoons Butter ● 4 tablespoons Heavy Whipping Cream ● 1 Banana, mashed Directions:

1. Make crumble. In a bowl, combine 1/3 cup flour, 1 tablespoon cocoa powder, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon powder and 2 tablespoons butter. Mix well until crumbly. Refrigerate until ready to use.

2. Preheat the oven to 350 degrees F. Butter and flour 6 inch cake pan.

3. Chop 2 oz chocolate bar into uniform pieces. Put chocolate and 3 tablespoon butter in a bowl. Heat in a

microwave for 1 minute. Stir well until melted. Then add egg yolks and 2 tablespoons granulated sugar. Mix well.

Add mashed banana, heavy whipping cream and 2 tablespoons flour. Mix well.

4. In another bowl, whip egg whites until stiff peaks are just about to form. Then add to the chocolate bowl dividing 2-3 times. Mix gently.

5. Pour the batter into the cake pan. Take the crumble out of the refrigerator and sprinkle on top. Bake for 30 minutes. Let cool. Then refrigerate for 1-2 hours.

Dark Chocolate Caramel Cookies

by Slap Dash Mom

Ingredients ● ● ● ● ● ● ● ● ● ● ●

2 sticks butter, softened 1/2 cup sugar 3/4 cup light brown sugar 1 egg 1 1/2 teaspoons vanilla extract 2 cups flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt About 15-20 caramels (unwrapped and cut into fourths) 1 1/4 cups dark chocolate chips

Instructions 1.

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Preheat oven to 350.

Mix together butter, sugar, and brown sugar.

Add in egg and vanilla and mix.

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

Blend flour mixture into egg and sugar mixture.

Pour in the caramels and chocolate chips and mix together by hand.

Drop cookies in rounded balls onto a foil lined cookie sheet and bake for 10-14 minutes depending on your preferences and oven settings.

Low Fat Silky Eggs

by Whirlwind Of Surprises

Ingredients ● ● ● ●

2 large eggs 400 ml of Skim Milk/Substitute lactose-free milk if lactose-intolerant 5 tsp of sweetener 2 tsp Ginger powder (optional)

Instructions 1.

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Beat eggs, milk, and sweetener in a bowl until slightly frothy. If using lactose-free milk, which has some natural sweetness to it, use 4 tsp of sweetener instead.

Tip: If you enjoy the taste of ginger, add 2 tsp of ginger powder in this step to give it a little zing.

Split the mixture evenly between the two mugs filling until approximately 1/2-3/4″ from the edge.

Boil ~1″ of water in the pot.

When boiled, set the two mugs in and put the pot lid on. Let boil for 8 minutes.

Allow to cool slightly before attempting to remove the mugs from the pot. The mugs will be hot!

Serve warm-hot.

Notes This can also be refrigerated for 6 hours to become a chilled dessert during those hot summer days.

French Vanilla Dream Ice Cream And An Edible Chocolate Coffee Bowl

by Audrey Cooks Stuff

Ingredients: 1 1/4 C Half & Half 1 1/3 C Heavy Cream 1 Vanilla Bean, split and seeded 4 Egg Yolks 1/2 C Sugar Pinch Salt Your favorite ice cream toppings

Instructions 1. Combine the half & half, heavy cream, and vanilla bean with its seeds in a medium pot. Turn heat to medium and cook until little bubbles form around the edges. Do not let it boil. Once it reaches the bubble stage turn of the heat, remove the split vanilla bean and leave it.

2. Meanwhile, whisk egg yolks and sugar until they are a light yellow and well combined.

3. Temper the egg mixture, whisking while slowly adding 1/3 of the cream. Once incorporated, pour the egg mixture back into the cream and return to a medium heat. Stir with a wooden spoon and cook about 5-7 minutes, until the mixture thickens and coats the back of a wooden spoon.

4. Remove from heat and strain into a freezer proof bowl. Cover with lid or plastic wrap and freeze for 2-3 hours.

5. When time is up, pour mixture into ice cream maker and follow the directions.

6. While ice cream is churning, make mixture for crepes.

Edible Chocolate Crepe Bowl Ingredients: 3 TBSP Butter, softened 2 TBSP Sugar 2 Eggs 1 C Milk 1 tsp Vanilla 3/4 C Flour 1/4 C Unsweetened Cocoa Powder 1 tsp Instant Coffee 1-2 TBSP oil (for brushing on pan) 7. Preheat oven to 350 F. Cream butter and sugar. Beat in eggs, milk and vanilla.

8. Sift flour, cocoa powder and coffee. Add to wet ingredients. Mix until combined. Mixture should be thin, almost like milk.

9. Heat a nonstick pan. When hot, brush lightly with oil. Take a ladle full of batter, about 3-4 TBSP, and pour into the middle of the pan. Rotate the pan to spread the batter evenly around the pan. Once you see little bubbles forming on the top of the batter, and it’s no longer wet looking, it’s time to flip. Use a spatula to gently flip the crepe. Let it cook for about 5 seconds and slide onto a plate.

10. Pour the next crepe. While it’s cooking, lay your finished crepe over the cup of a muffin tin. Gently press in the middle and allow the crepe to form to the cup. It will fold on one or more sides. Allow it to fold and hold the shape.

11. Finish shaping the crepes to the muffin tin cups and pop it in the oven for 8-10 minutes. The edges should’ve crisp and the crepe should hold its shape. The inside may be spongy or slightly crisp, depending on your pan. Either is fine.

Assembly 12. Serve your ice cream straight out of the machine, soft serve style, or freeze it for 2-3 hours until sufficiently frozen.

Place a scoop, or two, into the chocolate coffee cup. Top with your favorite homemade or store bought drizzle and garnish. *I like to top mine with homemade dulce de leche and a homemade fried sugar corn chip. Enjoy!!!

Pink Lemonade Poprock Cupcakes

by Lark’s Country Heart

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Cake 1(15.25oz) Cherry Chip Cake Mix 2 Eggs 1 Egg Yolk 1/4 C. Lemon juice 1/4 C. Oil 3/4 C. Water 2pk. Lemon Flavored Pop Rock Candies~crushed (2) Individual servings Crystal Light Drink Mix~Lemonade Frosting 2(8oz.) Cream Cheese~softened 1/2 C.Lemon Juice 6 C. Powdered Sugar red food coloring

Instructions 1.

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Preheat oven to 350 In a mixing bowl beat together cake mix, eggs, yolk, lemon juice, oil and water. Beat until smooth.

Fold in the drink mix and crushed pop rock candies.

Scoop into lightly greased cupcake liners 3/4 way full.

Bake for 23-25 minutes. *while baking make your frosting* Beat the Cream cheese until smooth.

Add in the lemon juice and half powdered sugar.

Beat again until smooth. Add in remaining powdered sugar as well as food coloring, and beat until smooth and thick.If you want a thicker frosting add in additional powdered sugar.

10. Cool cakes on wire rack and the pipe frosting on top.

11. Decorate with a cut bendy straw and sprinkles if desired.