Tea

This is a typical recipe for traditional spiced tea.)
2 cups water
2 cardamom pods
1 clove
½" cinnamon stick
¼ teaspoon ground ginger
2 teaspoons tea (or 2 teabags)
¾ cup milk
Sugar to taste
Place the water and spices in a saucepan and bring to the boil. Add the tea and simmer for 2 minutes. Add the milk and sugar and return to the boil. Immediately take from the heat and strain into cups. Vary the spices to suit your own taste.

Pistachio Milk

3 tablespoons raw pistachios
3½ cups milk
6 saffron threads
2 tablespoons sugar
Reserving 4 pistachios, place the rest in a blend and pulse a few times. Add ½ cup milk and blend until smooth. Slowly add another cup of milk and blend again.
Place this mixture plus the remaining milk and the saffron in a thick-based saucepan. Bring rapidly to the boil, stirring all the time. As soon as it froths, remove from the heat. Do this twice more and then turn off the heat.
Dissolve the sugar in the hot milk and then strain into the blender. Blend well until the milk is frothy.
Slice the reserved pistachios into slithers and serve the milk warm, sprinkled with the chopped nuts.

Peanut Butter Muffin

Ingredients:
2 eggs
1 c. milk
¼ c. banana (about 1 banana), mashed with a fork
¼ c. peanut butter
1/3 c. vegetable oil
¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
¼ c. nonfat dry milk
2¼ c. flour
1½ tsp. baking powder
1 tsp. baking soda
nonstick cooking spray
Utensils:
oven (you'll need help from your adult assistant)
fork
small bowl
large bowl
mixing spoon
muffin/cupcake tin
paper muffin/cupcake liners
wire rack
measuring cups and spoons
Directions:
Preheat oven to 350° F (180° C).
In a small bowl, break the eggs and use a fork to beat them a little bit.
In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl. Mix again.
Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 15 minutes.
When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!
Serves: 12
Serving size: 1 muffin
Nutritional analysis (per serving):214 calories6 g protein10 g fat25 g carbohydrate1 g fiber36 mg cholesterol223 mg sodium81 mg calcium1.3 mg iron

Lemon Raspberry White Chocolate Mousse Cake

Ingredients
1 (18.25 ounce) package lemon cake mix
1 (10 ounce) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract

1/2 cup fresh raspberries, garnish
Directions
Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

Nutritional Information
Amount Per Serving Calories: 520 Total Fat: 33.2g Cholesterol: 97mg

Strawberry Chocolate Mousse Cake

Ingredients
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups heavy whipping cream
1 tablespoon white sugar
Directions
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Nutritional Information
Amount Per Serving Calories: 404 Total Fat: 31.1g Cholesterol: 76mg

JELL-O Strawberry Mousse Cups

Ingredients

* 3/4 cup boiling water
* 1 (4 serving size) package JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
* 1 cup ice cubes
* 2 cups COOL WHIP FREE Whipped Topping, thawed, divided
* 2 cups strawberries, sliced, divided

Directions

1. Stir boiling water into dry gelatin mix in large serving bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in 1-1/2 cups each of the whipped topping and strawberries until well blended.
2. Spoon evenly into six small dessert dishes. Refrigerate 2 hours or until firm.
3. Top with remaining 1/2 cup each whipped topping and strawberries just before serving. Store leftovers in refrigerator.

Lemon Meringue Pie

Ingredients

* 1 (9 inch) pie crust, baked
* 1 1/2 cups white sugar
* 1/2 teaspoon salt
* 1 1/2 cups water
* 1/2 cup cornstarch
* 1/3 cup water
* 4 eggs, separated
* 1/2 cup lemon juice
* 2 teaspoons lemon zest
* 3 tablespoons butter
* 1/4 teaspoon salt
* 1/2 cup white sugar

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
3. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
4. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
5. Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Nutritional Information open nutritional information

Amount Per Serving Calories: 383 Total Fat: 12g Cholesterol: 117mg
Nutritional Information
Lemon Meringue Pie III

Servings Per Recipe: 8

Amount Per Serving

Calories: 383

* Total Fat: 12g
* Cholesterol: 117mg
* Sodium: 388mg
* Total Carbs: 66.7g
* Dietary Fiber: 0.3g
* Protein: 4g

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Cookie Mold Sugar Cookies

Ingredients
1 cup white sugar
3 cups all-purpose flour
1 cup butter, softened
1 tablespoon vanilla extract
2 eggs
1 teaspoon salt
Directions
Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.

Nutritional Information
Amount Per Serving Calories: 82 Total Fat: 4.1g Cholesterol: 19mg

Cherry Cheesecake Pie

Ingredients
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (21 ounce) can cherry pie filling, chilled
1/2 cup lemon juice
1 teaspoon vanilla extract
Directions
In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.

Nutritional Information
Amount Per Serving Calories: 493 Total Fat: 21.5g Cholesterol: 47mg

Cheesecake Cookie Cups

Ingredients
12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 (8 ounce) package cream cheese
1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions
PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
PLACE one piece of cookie dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Nutritional Information
Amount Per Serving Calories: 288 Total Fat: 13.3g Cholesterol: 48mg

Poke Cake

Ingredients
1 (18.25 ounce) package white cake mix
1 (3 ounce) package fruit flavored gelatin mix
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed
Directions
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals.
While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving.

Nutritional Information
Amount Per Serving Calories: 384 Total Fat: 14.1g Cholesterol: 0mg

Wedding Cake

Ingredients
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Nutritional Information
Amount Per Serving Calories: 264 Total Fat: 11.3g Cholesterol: 86mg

Ingredients

* 1/4 cup butter
* 2 cups confectioners' sugar
* 2 teaspoons vanilla extract
* 4 egg yolks
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (9 inch) angel food cake
* 6 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy bar
* 1/2 cup pecan halves

Directions

1. In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
2. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 540 Total Fat: 22.9g Cholesterol: 94mg

Butter Brickle Frozen Delight

Ingredients
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar

1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel topping
Directions
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
Bake 6 minutes, until set. Cool completely.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Nutritional Information
Amount Per Serving Calories: 570 Total Fat: 30.5g Cholesterol: 66mg

Samosas

Ingredients:

1 cup white flour 1 cup whole wheat flour Clarified butter (Ghee) for frying 1 Onion, finely chopped 1 Tablespoon ginger, very finely chopped 1 Cup ground meat 2 Tablespoon peas 1 Teaspoon freshly ground coriander powder 1 teaspoon freshly ground cumin 1 teaspoon Garam Masala 1 Tablespoon fresh Cilantro, chopped 1 large potato, boiled, peeled and mashed 2 teaspoon lemon juice Salt to taste
Sieve the flour with a pinch of salt. Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough. Knead for a few minutes, cover with a damp cloth and set aside. Fry the onions in 2 Tablespoon butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Presses lightly, then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.

Imli Chutnee

Ingredients:

Put tamarind pulp in a bowl with hot water and allow to soak until water is cool. Knead and squeeze pulp away from the seeds. until it is dissolved in the water, then strain through a fine nylon sieve, pushing all the pulp through. If necessary, add a little more water to assist in getting all the pulp from the seeds. Add salt, sugar and other ingredients to the tamarind and stir to mix well. Taste and add more salt if necessary, lemon juice to sharpen the flavor and if liked, a small pinch of chili powder. Imli chutney is reaady ENJOY!

Simply Delicious Dessert

Ingredients
1 pkg (9 oz each) devil's food cake mix (1-layer size)
PAM® Original No-Stick Cooking Spray
4 cups sliced fresh strawberries
1 tablespoon granulated sugar
1/3 cup chocolate syrup
1/4 cup caramel ice cream topping
Reddi-wip® Original Whipped Light Cream
Whole fresh strawberries, optional
Preparation
1. Prepare cake batter and bake in 8- x 8-inch baking pan sprayed with cooking spray according to package directions. Cool cake in pan 10 minutes. Remove cake from pan to wire rack; cool completely. 2. Combine sliced strawberries and sugar in large bowl; set aside. 3. Drizzle half of the chocolate syrup onto large serving plate. Cut cake layer horizontally in half; place bottom half of cake, cut-side up, on serving plate. Drizzle with 2 tablespoons caramel topping; top with half of the sliced strawberries and the remaining cake layer, cut-side down. Drizzle with remaining chocolate syrup and remaining 2 tablespoons caramel topping. Cover with remaining sliced strawberries. Top with Reddi-wip just before serving. Garnish with whole strawberries, if desired. Cut into 9 slices to serve

Simply Delicious Artichokes

Ingredients
4 artichokes
1/4 cup plus 1 teaspoon salt
1 lemon, halved, plus 2 tablespoons lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter
Directions
In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.
Place the artichokes on a cutting board. With a sharp chef's knife, trim the stem ends off until the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke and discard.
With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.
Rub the cut areas with the lemon halves.
Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.
Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. This is a bit tricky. Be sure to have an adult help with this.
Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.
With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle.
To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.
Add the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.
Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.
Serve the artichokes either warm or cold.

World's Best Lasagna

Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutritional Information
Amount Per Serving Calories: 427 Total Fat: 19.9g Cholesterol: 80mg

Berry tasty Muffin

Ingredients:
1 c. flour
1 c. oatmeal
3 tbsp. sugar
1 tsp. salt
4 tsp. baking powder
1 c. blueberries, washed
1 egg
1 c. milk
¼ c. vegetable oil
nonstick cooking spray
Utensils:
oven (you'll need help from your adult assistant)
mixing spoon
2 large bowls
fork
muffin/cupcake tin
paper muffin/cupcake liners
wire rack for cooling muffins
measuring cups and spoons
Directions:
Preheat oven to 400° F (200° C).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
Add egg mixture to the dry ingredients in the large bowl.
Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
Enjoy your berry tasty muffins!
Serves: 12Serving size: 1 muffinNutritional analysis (per serving):136 calories3 g protein6 g fat19 g carbohydrate1 g fiber18 mg cholesterol344 mg sodium86 mg calcium0.9 mg iron

Tomato & Chese Omellete

Ingredients:
nonstick cooking spray
2 eggs
2 tbsp. skim milk
1 tbsp. onion, chopped
2 tbsp. red tomato, diced
1 tbsp. cheddar cheese
Utensils:
stove (you'll need help from your adult assistant)
skillet
bowl
whisk or fork
spatula
Directions:
Spray a skillet with nonstick cooking spray.
Heat the skillet on low heat.
Whisk eggs and milk until they start to foam, approximately 3 minutes.
Pour the beaten eggs into the pan and cover the pan.
Cook over medium-low heat for about 4 minutes, until bottom is golden brown and top is set.
Sprinkle cheese, onions, and tomato over the top.
Fold omelet in half with a spatula.
Cook for about 1 more minute.
Remove from skillet and serve.
Serves: 1
Serving size: 1 omelet
Nutritional analysis (per serving):195 calories16 g protein12 g fat5 g sat. fat4 g carbohydrate0 g fiber433 mg cholesterol187 mg sodium140 mg calcium1.6 mg iron

Fun Fruit Kabobs

Ingredients:
1 apple
1 banana
1/3 c. red seedless grapes
1/3 c. green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
¼ c. dried coconut, shredded
Utensils:
knife (you'll need help from your adult assistant)
2 wooden skewer sticks
large plate
Directions:
Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if it's fresh. Put the fruit onto a large plate.
Spread coconut onto another large plate.
Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.
Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.
Repeat these steps with another skewer.
Serves: 4
Serving size: 1 kabob
Nutritional analysis (per serving):141 calories3 g fat28 g carbohydrate3 g fat1 mg cholesterol2 g saturated fat52 mg sodium103 mg calcium0.5 mg iron3 g fiber

Chicken and Black Bean Chili

Ingredients
2 tablespoons cooking oil
3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
sea salt to taste
1 tablespoon chili powder, or to taste
1/2 tablespoon ground cumin, or to taste
1 dried chipotle chili pepper, ground into powder
ground black pepper to taste
1/2 teaspoon ground cayenne pepper
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
5 cups water
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can black beans, undrained
1 (11 ounce) can whole kernel corn, drained
1 teaspoon green pepper sauce (e.g., Tabasco®)
1 (6 ounce) can roasted garlic tomato paste
1 bunch fresh cilantro, chopped
Directions
Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.

Nutritional Information
Amount Per Serving Calories: 310 Total Fat: 8.5g Cholesterol: 59mg

Chicken and Black Bean Chili

Ingredients
2 tablespoons cooking oil
3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
sea salt to taste
1 tablespoon chili powder, or to taste
1/2 tablespoon ground cumin, or to taste
1 dried chipotle chili pepper, ground into powder
ground black pepper to taste
1/2 teaspoon ground cayenne pepper
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
5 cups water
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can black beans, undrained
1 (11 ounce) can whole kernel corn, drained
1 teaspoon green pepper sauce (e.g., Tabasco®)
1 (6 ounce) can roasted garlic tomato paste
1 bunch fresh cilantro, chopped
Directions
Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.

Nutritional Information
Amount Per Serving Calories: 310 Total Fat: 8.5g Cholesterol: 59mg

White Chicken Chili

Ingredients
1 medium yellow onion, chopped
6 cups water
1 teaspoon lemon pepper
2 teaspoons ground cumin
1 (15 ounce) can hominy, drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (7 ounce) can white corn
1 tablespoon light olive oil
2 (10 ounce) cans HORMEL® Premium Chunk Breast of Chicken
6 HERB-OX® Chicken Flavored Bouillon Cubes
1 (4.25 ounce) can CHI-CHI'S® Diced Green Chilies, drained
Directions
In large saucepan or Dutch oven, heat oil over medium-high heat. Add onion. Cook 4 to 5 minutes or until softened. Add water, chicken, bouillon, cumin and lemon pepper. Bring to a boil; reduce heat to medium-low. Cover. Simmer 5 minutes.
Add hominy, beans, corn and chiles to saucepan. Cook 10 to 12 minutes or until hot and flavors are blended. Top with crushed tortilla chips and shredded cheese, if desired.

Nutritional Information
Amount Per Serving Calories: 164 Total Fat: 3.1g Cholesterol: 35mg

Delicious Pancakes

Ingredients
1 cup quick cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar
3/4 tablespoon baking powder
1/4 cup dry non-fat milk powder
1 1/4 teaspoons salt, divided
1/2 tablespoon ground cinnamon
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
2 eggs, beaten
1 cup water
Directions
Preheat a lightly greased griddle over medium low heat.
In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.
In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.
Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Nutritional Information
Amount Per Serving Calories: 373 Total Fat: 18g Cholesterol: 86mg

Salmon Cheese Ball

Ingredients
1 (7 ounce) can salmon, drained and flaked
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
3 tablespoons finely chopped green onions
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/2 cup chopped walnuts
1/4 cup chopped fresh parsley
Directions
In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

Nutritional Information
Amount Per Serving Calories: 56 Total Fat: 4.6g Cholesterol: 17mg

Salmon Dip

Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
2 tablespoons chopped pimento peppers
1 tablespoon chopped fresh parsley
1 teaspoon grated onion
1 (7 ounce) can salmon, drained, bones and skin removed
1/4 teaspoon dried dill weed
Directions
In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.

Nutritional Information
Amount Per Serving Calories: 111 Total Fat: 10.2g Cholesterol: 32mg

Steak Salad

Ingredients
1 3/4 pounds beef sirloin steak
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3/4 cup crumbled blue cheese
8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
1/2 cup sliced red onion
1/4 cup sliced pimento-stuffed green olives
Directions
Preheat grill for high heat.
Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

Rice Pudding

Ingredients
1 cup cooked white rice
1 quart milk
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 teaspoon butter
1 pinch ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

How to Make Ice Cream in a Bag

This no-cook recipe for vanilla ice cream makes about eight half-cup servings.
Ingredients:
2 cups heavy whipping cream
2 cups half-and-half cream
1/2 cup white sugar
2 teaspoons vanilla extract
1 bag crushed ice
4 cups coarse salt
For each kid you'll need:
2 pint-size resealable plastic freezer bags
1 gallon-size resealable plastic freezer bag
Gloves or towel to protect fingers
1. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved.
2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.
3. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.
4. Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.
5. Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!

Easy Ice Cream Cake

Ingredients
16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated
Directions
Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Cake and Ice Cream Cake

Ingredients
1 (10 inch) angel food cake
1/2 gallon strawberry ice cream
Directions
Take ice cream out of freezer to soften. It should be easy to spread and not melted.
Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

Pork Chops With Red Cabbage

Ingredients
2 boneless pork loin chops, 3/4-inch thick
1 tablespoon vegetable oil
1/4 cup water
1 teaspoon cider vinegar
3 cups shredded red cabbage
1/2 cup applesauce
1/4 cup jellied cranberry sauce
1/4 teaspoon caraway seeds
Directions
In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with pork chops. Cover and bake a 350 degrees F for 50-60 minutes or until pork is tender.

Italian Vegetable Casserole

Ingredients:

• 1 zucchini, sliced
• 1 yellow squash, sliced
• ½ red bell pepper, chopped
• 2 tomatoes, chopped
• ¼ c. fat-free Italian dressing
• 2 c. brown rice, cooked
• ¼ cup soy parmesan cheese
• nonstick cooking spray

Utensils:

• knife (you'll need help from your adult assistant)
• 2-quart covered casserole dish (microwave safe)
• microwave (you'll need help from your adult assistant)
• measuring cup

Directions:

1. Spray casserole dish with nonstick cooking spray.
2. Mix vegetables and dressing together in the casserole dish.
3. Cook vegetables in microwave for 10 minutes, stirring every 2 to 3 minutes.
4. Sprinkle parmesan cheese over the top of the vegetables.
5. Serve vegetables over rice.

Serves: 4

Serving size: 1 cup vegetables and ½ cup rice

Nutritional analysis (per serving):
165 calories
7 g protein
2 g fat
0 g sat. fat
31 g carbohydrate
4 g fiber
0 mg cholesterol
278 mg sodium
117 mg calcium
1.4 mg iron

Baked Apples & Icecream

Ingredients:

• 1 apple, cored
• 2 tbsp. raisins
• ½ c. light vanilla ice cream
• pinch of cinnamon

Utensils:

• apple corer (you'll need help from your adult assistant)
• measuring spoons
• measuring cup
• oven (you'll need help from your adult assistant)

Directions:

1. Take a cored apple and cut it in half.
2. Sprinkle raisins over the apple.
3. Place on a baking sheet and bake it in the oven for 15 minutes at 350° Fahrenheit (176° Celsius).
4. Remove the sheet from the oven and put a pinch of cinnamon over each apple half.
5. Place the ice cream over the apple halves.

Serves: 1

Serving size: 1 apple with ½ cup ice cream

Nutritional analysis (per serving):
236 calories
4 g protein
4 g fat
2 g sat. fat
50 g carbohydrate
4 g fiber
20 mg cholesterol
52 mg sodium
99 mg calcium
1 mg iron

cream cheesy cucumber sandwitch

What you need:

• ¾ cup light cream cheese, slightly softened
• half a large cucumber, thinly sliced
• 8 slices of whole-wheat bread

Equipment and supplies:

• Large knife
• Cutting board
• Plastic wrap (optional)

What to do:

1. Spread each slice of bread with cream cheese (about 3 tablespoons per sandwich).
2. Place about 4 cucumber slices on 4 of the slices of bread and top with remaining bread slices.
3. Cut into quarters and serve immediately or wrap sandwiches and save for later.

chocolate peanut butter cake

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Ingredients
1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1 onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

Nutritional Information
Amount Per Serving Calories: 743 Total Fat: 39g Cholesterol: 182mg

Lemon Stuffed Chicken

Ingredients
1 (3 pound) whole chicken
2 cups stuffing mix
2 lemons
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Nutritional Information
Amount Per Serving Calories: 447 Total Fat: 27.8g Cholesterol: 97mg

Mom's Chicken

Ingredients
1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup barbecue sauce
3 tablespoons plum jam
1 (1 ounce) package dry onion soup mix
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.

Nutritional Information
Amount Per Serving Calories: 713 Total Fat: 43g Cholesterol: 213mg

Chicken Paprikash

Ingredients
3 eggs, beaten
1/2 cup water
2 1/2 cups all-purpose flour
2 teaspoons salt

1/4 cup butter
1 1/2 pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 1/2 cups water
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream
Directions
Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Nutritional Information
Amount Per Serving Calories: 961 Total Fat: 54g Cholesterol: 342mg

Surprise Cake

Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 9x13 inch pan

Ingredients
2 cups white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
1/2 teaspoon cayenne pepper

1/4 cup butter, melted
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, combine sugar, flour and salt. Set aside.
In a small saucepan, bring 1 cup butter, water and 3 tablespoons cocoa to a boil. Remove from heat. Add to flour mixture and beat until smooth.
In a separate bowl, Mix sour cream, eggs, baking soda and cayenne pepper. Add to the cake batter. Blend well. Pour batter into 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Allow to cool.
For the Frosting: Melt 1/4 cup butter, add 1/3 cup cocoa. Add confectioners sugar, milk and vanilla. Mix until smooth and free of lumps.
Spread frosting on the cooled cake. Cut into squares and serve. Ask your company if they can guess what is in it, they never will.

Nutritional Information
Amount Per Serving Calories: 249 Total Fat: 11.4g Cholesterol: 46mg

Crunchy Chicken Salad

Ingredients
1 1/2 cups cubed cooked chicken
3 tablespoons chopped celery
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
4 teaspoons diced pimientos, drained
1 tablespoon chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves
1 hard-cooked egg, sliced
Directions
In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.

Black Bean, Corn, and Tomato Salad with Feta Cheese

Ingredients
1 (14 ounce) can black beans, drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 cup fresh sweet white corn, cut from the cob
1 bunch green onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper, minced
1 (8 ounce) package crumbled feta cheese

1 clove garlic
1 pinch sea salt
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon fresh-ground black pepper
1 cup olive oil
Directions
Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight

Sesame Shrimp

Ingredients
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1 dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice
1 tablespoon sesame seeds, toasted
Directions
In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

Oatmeal Raisin Cookie Mix

Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups quick-cooking oats
Additional Ingredients:
3/4 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract
Directions
In a bowl, combine the first five ingredients; set aside. In a 1-qt. glass container, layer brown sugar, sugar, raisins and oats, packing well between each layer. Top with reserved flour mixture. Cover and store in a cool dry place for up to 6 months.
To prepare cookies: In a mixing bowl, cream the butter. Beat in egg and vanilla. Add cookie mix and mix well. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Cookie Jar Nut Cookies

Ingredients
1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup chopped walnuts
Directions
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine flour, baking soda, salt and nutmeg; gradually add to the creamed mixture. Stir in walnuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Sweet Onion Burgers

Ingredients
1 large sweet onion, chopped
1 pound lean ground beef
salt and pepper to taste
Directions
Preheat grill for high heat.
In a large bowl mix together the onion, beef, and salt and pepper to taste. Form into patties.
Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and serve with your favorite condiments.

Ranch Burgers

Ingredients
2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1 onion, chopped
Directions
Preheat the grill for high heat.
In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Annie's Fruit Salsa and Cinnamon Chips

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Guacamole

Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Fruit Cobbler

Ingredients
1/4 cup butter
1 1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
4 cups fresh peaches, pitted and sliced
Directions
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
Bake at 350 degrees F (175 degrees C) for 55 minutes.

Thirst Quenching Lemonade

Ingredients
3/4 cup water
2/3 cup white sugar
4 fluid ounces lemon juice
1 1/4 cups ice water
Directions
In a saucepan, combine 3/4 cup water and 2/3 cup sugar. Bring to a boil and stir until sugar is dissolved. Set aside to cool. This step can be made in advance and stored in the refrigerator.
In a pitcher, combine syrup, lemon juice and ice water; stir. Adjust to taste. Pour into a tall glass with ice.

Old-Fashioned Pink Lemonade

Ingredients
2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled
Directions
In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Pineapple Lemonade Spritzers

Ingredients
SYRUP:
3 cups pineapple juice
3 lemons, juiced
1 cup white sugar
1/2 cup honey

6 slices lemon
1 (2 liter) bottle carbonated water
Directions
To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.

Chocolate Flan Cake

Ingredients
Cake:
1 - 18oz Box Chocolate Devils Food Cake Mix
1 1/2 Cups Water (for cake mix)
1/2 Cup Oil (for cake mix)
3 Eggs (for cake mix)
Topping:
1 - 13 Oz can Mexican Cajeta Caramel
Flan:
1 - 14oz can La Lechera (sweetened condensed milk)
1 - 12oz can Evaporated Milk
1/2 Cup fresh milk (ex: whole milk)
1 - 8oz package cream cheese, room temperature
1-1/2 Teaspoons Mexican Vanilla
5 Eggs
Directions
Heat oven to 350 degrees. Spray a large bundt pan (that can hold up to 15 cups) with non-stick cooking spray.
Place cajeta in microwave safe dish and heat until smooth. Pour into prepared pan.
Prepare cake mix as stated on box. Pour into pan on top of cajeta.
Place all ingredients for flan (la lechera, evaporated milk, fresh milk, cream cheese, vanilla and eggs) into a blender and blend until smooth.
Pour flan mixture SLOWLY over cake batter.
Cover pan tightly with aluminum foil. Make sure it's very tight.
Place bundt pan into a large pan and fill with hot water about 2 inches up side.
Place into oven. Bake for 2 hours.
After 2 hours remove cake from pan and cool for 15 minutes. After 15 minutes remove the tin foil.
Invert cake onto a large plate with rim.
The cajeta will drip down the sides of the cake.
Cool completely and refridgerate.

The "Strawberry Delight" Juice Drink

e flavoring of a juice drink is a very subtle or a very pronounced preference when it comes to sweetness. Here are the sweet additions:

Strawberrys

Apples

Pears

Young organic carrots

Pomegranates

Canberrys

The strawberry is a very special fruit because its flavor is strong and even though other vegetables are juiced in moderation the sweet strawberry will come through. This drink will surprise you.

Ingredients

• Juice 8-10 strawberrys
• Juice 8 small carrots
• Juice 1 small zuchini.
• Juice 4 individual celerey stalks.
• Juice 1 small beet.
• Juice 1 large Fuji apple.
• Juice a small section of Galanga root.
• Juice about 1/2 inch burdock root.

This is it. No blender this time. This is the pure champion juice, and you will discover a very pronounced sweet flavor with a slight tang. If you do not want the tang omit the galanga root. A sweet tang can be had by replacing the galanga root with the juice of a small piece of ginger. Be careful though, ginger is very strong and it will cut the strawberry.

---

The "Yin-Yang Fortifier" Juice Drink

The tang and tartness of a juice drink is a very subtle or a very pronounced preference when it comes to flavoring. These are some roots I have worked with:

• Salsify root
• Ginger root
• Burdock root
• Galanga root
• Whie raddish root

Roots are extremely pungent and add a definite flavor to the juice drink. If you are not careful you can completely effect the juice drink with these roots with no ability to alter their earthy and bitter flavor. The best suggestion I have is to use a small amount each time . Once the top flavor is discovered in the juice you will find this approach to be a very powerful factor in the overall flavor of the juice drink. The "Yin-Yang Fortifier" accomplishes this delicate balance between sweetness and tartness. In this case the strawberrys and the banana help push the galanga root to the back of the taste buds after you have swollowed the first gulp of the drink savoring the sweet strawberrys. Be careful with the galanga root. I suggest one to two inches of a section of the root to start with.

Ingredients

• Juice10 strawberrys
• Juice 12 small carrots
• Juice 1/2 purple top parnsnip
• Juice 4 individual celerey stalks
• Juice 1 small beet
• Juice 1 large Fuji apple
• Juice a small section of Galanga root.

After juicing with the Champion juicer you are ready for the blender. Always pour the amount you want to drink into the blender, and save the rest for another time. I suggest you drink all fresh juice in one or two days and be sure to refrigerate and keep it air tight. After you have poured the amount you want to drink into the blender you then add:

• 1 tablespoon barley green powder
• 1 tablespoon colloidal minerals
• 1 scoop spiru-protein
• 1/2 banana
• 1 teaspoon bee pollen
• 1 fresh egg

Put the blender setting on whip to make it nice and frothy for about 1 minute and you have an excellent juice drink. After you pour the juice drink into a glass cut a thin slice of strawberry and lay it gently on the juice froth. Not only does it look nice, but wait until you taste it. You may just want to drink the rest.

For added fortification I suggest you also take with the juice drink:

• 1 tablet of Wellness Formula, a herbal defense complex by Source naturals.
• 2 Squalene tablets (shark oil) as a cancer and radical cell defense preventiative

The "Hall of Fame Smoothie"

n making a fresh fruit and vegatable drink I consider several things.

1. Color
2. Texture
3. Flavor

If an earthy flavor is sought after then the parsnips, turnips, and roots give a deep tone to the drink. To sweeten the drink there are many ways to do it. Bee pollen, strawberry's, apples, and even young carrots. There is a magic in the way all the ingredients go together so my own recipes come from knowing a little on how to develop a special flavor. The "Hall of Fame Smoothie" was a special drink for it combined some new combinations. The color is an indian red and the texture is very smooth. The taste is remarkably sweet, yet at the same time it has a bottom flavor of root. In all its a wonderful morning pick me up.

Ingredients

• Juice eight young carrots
• Juice one small beet
• Juice one half turnip
• Juice one half parsnip
• Juice three large individual celery stalks
• Juice one large Fugi apple
• Juice one large Comice pear
• Juice 2 inches of Burdock root one half inch in diameter

After these vegetables and fruits have been juiced, and gently stirred, you then put the amount you want to drink in a blender and add:

• One teaspoon of Bee Pollen by Honey Run Honey Co. of Chico, CA
• Two tablespoons of Barley Green by American Image Marketing of Calgary, Alberta, Canada
• One scoop of Spiru-Protein powder (vanilla) by Nature's Plus of Melville, NY
• One or two ounces of New Vision's Essential Minerals (colloidal) of Tempe, Az.

Put on the puree setting of your blender for 2 minutes and you will have the most delightful drink you could ever imagine.

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The "New Life" Juice Drink

Ingredients

• Juice eight large carrots
• Juice one half large beet
• Juice one half turnip
• Juice one half parsnip
• Juice five large celery stalks
• Juice one quarter rutabaga
• Juice one eighth head red cabbage.
• Juice five radishes
• Juice one large Granny apple
• Juice one cup cranberries (in season)

After these vegetables and fruits have been juiced, and gently stirred, you then put the juice in a blender and add:

• Two tablespoons of whole leaf aloe vera concentrate from Aloe Complete, Vista CA, 92085-0067
• Two tablespoons of Flor-Essence made by Flora, Inc Box 950 Lyden, WA. 98264
• One tablespoon of DeSouza's liquid chlorophyll.
• One teaspoon of BarleyGreen Powder made by AIM, Nampa Idaho. Put BarleyGreen powder in the juice and blend together in a blender.
• One or two ounces of New Vision's Essential Minerals (colloidal) .
• One teaspoon of powered vitamin c sprinkle on top
• One eighth teaspoon of hot chile pepper sauce.

That's it. Get a tall glass, and pour it in, savor the taste, and wait 20 minutes, and you will feel like a new Spring day.