Easy Fudge

I am actually posting this while I am making the fudge.

Ingredients:

2/3 cup butter or margarine
3 cups sugar
1 (5 oz.) can evaporated milk
1 12 oz. bag of semi-sweet chocolate chips
1 (7 oz.) container Marshmallow Cream
1 tsp. Vanilla Extract

Directions:

Lightly grease o x 13 inch pan

In a heavy 3 quart pan combine butter (or margarine), sugar and evaporated milk  (I prefer butter because of the flavor!)


Bring mixture to a full boil over medium heat, stirring constantly

Continue to boil over medium heat for 5 minutes (or until candy thermometer reaches 234 F)

(I don't have a candy thermometer so 5 minutes it was.  Maybe Santa will bring me one this year for Christmas.)








Keep stirring occasionally to prevent scorching


Remove from heat

Add chocolate chips and stir until they are melted (I didn't have any semi-sweet chocolate chips but I did have chocolate and peanut butter chips.  It didn't work out so well as they refused to melt.  I put my pot back on the burner with very low heat and had to stir my mixture like crazy.)

Add Marshmallow Creme and vanilla; mix well

Spread into prepared pan

Cool at room temperature  (90% of the time I end up putting my fudge into the fridge to get a more solid temperature.)

Cut into squares and enjoy!

11 Ways to Use an Avodaco

Purée an avocado with plain yogurt and a healthy squeeze of lime for a creamy taco topping 

Skip the mayo; mash 1/4 of an avocado with a fork and spread it on a toasty slice of bread for a healthier sandwich condiment.

 

Use it in frosting (Click HERE for the recipe)

 

Cut an avocado into wedges. To make tempura batter, whisk ice-cold seltzer water into 1 cup of flour and a pinch of salt until it's the consistency of pancake batter. (If it's not cold enough, you can throw in a couple ice cubes while you whisk.) Toss the wedges in the batter and then, using a spider, fry for 2-3 minutes in 350-375-degree vegetable oil, or until golden. Remove from oil, drain on paper towels, and sprinkle with salt.

 

Add it to Mac and Cheese

 

Make it into Marshmallows (Click HERE for the recipe) 

 

Blend it into a smoothie

 

Serve with eggs.

 

Make green ice cream (Click HERE for the recipe)

Mash up an avocado and mix in lime juice, diced granny smith apples, fresh chilies, chopped cilantro, and salt and pepper. Use this no-cook sauce on fish or chicken

 

Grill it

Avocado

What is there not to love about Avocado.

avocado = alligator pear = midshipman's butter    
Pronunciation:  AV-uh-KAD-oh

It is healthy, tastes yummy and there are so many recipes out there.

Did you know that California produces most of the avocadoes grown in the United States? One-fifth of an avocado, typically considered a serving, contains:

• 50 calories
• 4.5 g of fat
• Nearly 20 nutrients including potassium, vitamin K, folate, B vitamins and vitamin C
• No cholesterol

While almost three-quarters of the avocado's calories come from fat, most of it is healthy fat. More specifically, the avocado contains monounsaturated fats are known to reduce low-density lipoprotein (LDL) cholesterol and are believed to help increase the good kind of cholesterol, high-density lipoproteins (HDL's).

The avocado also has 60 percent more potassium than a banana. In addition, the avocado’s nutritional composition includes a large amount of fiber. Almost three-quarters of that fiber is insoluble with the rest being soluble fiber. Without getting too detailed, let’s just say all that insoluble fiber helps things go smoothly in the bathroom.

Not only can you eat the green inside of an Avocado but you can also (try) grown your own Avocado Tree.  Check it out: http://faq.gardenweb.com/faq/lists/seed/2002114535011263.html

According to Webmd.com Avocado is also good for some other things.

Avocado fruit is used to lower cholesterol levels, to increase sexual desire, and to stimulate menstrual flow. Some of the oils in avocado (chemists call these oils the “unsaponifiable fractions”) are used to treat osteoarthritis. The seeds, leaves, and bark are used for dysentery and diarrhea.

Avocado oil is applied directly to the skin to soothe and heal skin and to treat thickening (sclerosis) of the skin, gum infections (pyorrhea), and arthritis. Avocado oil is used in combination with vitamin B12 for a skin condition called psoriasis. The fruit pulp is used topically to promote hair growth and speed wound healing. The seeds, leaves, and bark are used to relieve toothache.

There are so many ways you can use an Avocado for and plenty of recipes on how to enjoy them.

I went grocery shopping a couple days ago and found Polenta in the pasta isle and thought, "Gotta get some since I have this really great Polenta recipe in one of my Pampered Chef cookbooks!"  Of course, I couldn't find it today but honestly, wasn't really looking for it very hard.

My oldest decided to bring a friend home after school so I had to come up with a really simple to make snack for them.  Being unable to find my recipe in my cook books, the next best option was the Internet in search for an easy Polenta recipe. 

My other main ingredient I have is meatballs.  Seems like we always have meatballs at my house.  

First thought was BBQ Meatballs in the crock pot but I realized I didn't have any BBQ sauce.  So then I remembered my Polenta in my fridge and it hit me, Polenta and Meatballs.  Sure, why not, can't be that hard. 

Well, the truth is, there are so many recipes out there for a Meatball and Polenta Casserole out there that require things I just didn't have in my house.  Then I came across this recipe and decided to fix it.

I must say my "snack" was a success as my son's friend went for 4 helpings of it.  I just have to share this yummy recipe with you.

BTW, if you never had Polenta, you should try it.  It is very delicious and just goes with everything.

Meatball and Polenta Casserole

1 (16 ounce) package refrigerated prepared polenta
1 (32 ounce) package frozen precooked Italian meatballs
1 (10 ounce) can condensed golden mushroom soup
3/4 cup water
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese (2 oz.)
Directions:

Preheat oven to 375F.

1 Cut the polenta into 12 slices, making each slice about 1/2-inch thick. Line bottom of a 9"x13" baking dish with polenta slices.
2 Place the frozen meatballs on the polenta.
3 In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs.
4 Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheese.

 

Let stand 5 minutes before serving.

 

BTW, in case you don't know what Polenta is; Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. It is made from ground cornmeal, which is then boiled in water to create a porridge-like substance. Depending on the variety, it can be ground either coarsely or finely, and may be made from either yellow or white cornmeal.

 

The Polenta I found was already cooked and actually in the same of packaging format as roll sausage.

Slow Cooker Chicken Tortilla Soup

 

What You'll Need

1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

How to Make It

• 1 Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
• 2 Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
  
• 3 Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired

Cinnamon Coffee Muffins

These cinnamon coffee muffins are a deliciously easy baked good -and the espresso cream topping really takes them up a notch. Enjoy them in the morning with your cup of joe or as an afternoon pick me up.

INGREDIENTS

Topping

4 Oz whipped cream cheese
2 Tablespoon powdered sugar (or more to taste)
1 Teaspoon instant coffee 1/2 Teaspoon cinnamon
1/2 Teaspoon vanilla Muffins
2 Cup flour
3/4 Cup sugar
2 1/2 Teaspoon baking powder
1 Teaspoon cinnamon
1/2 Teaspoon salt
1/2 Teaspoon nutmeg
1 Cup milk
2 Tablespoon instant coffee
1/2 Cup butter, melted
1 Egg, beaten
1 Teaspoon vanilla extract

PREPARATION

Step 1: Preheat oven to 375 degrees
Step 2: Stir together the cream cheese, powdered sugar, coffee, cinnamon, and vanilla. Place in the refrigerator until the muffins are baked
Step 3: For the muffins; combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Stir.
Step 4: In a separate bowl combine the milk and instant coffee- stir together until coffee is dissolved. Mix in the butter, egg, and vanilla.
Step 5: Slowly stir the wet mixture into the dry mixture until just combined, do not over mix.
Step 6: Pour batter in lined muffin tins and bake for 18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Step 7: Serve warm with espresso cream spread on the side. Or, let cool and then ice the muffins with spread.

Quick Turkey Chili

Ingredients

1 cup (250 mL) chopped onion

1 cup (250 mL) diced green bell pepper

1   jalapeño pepper, seeded and chopped

1 lb (450 g) 99% lean ground turkey

2 tbsp (30 mL) canola or olive oil

3   garlic cloves, pressed

1/2 tsp (2 mL) salt

1 1/2 tbsp (22 mL) taco seasoning mix

2 tbsp (30 mL) all-purpose flour

1 can (28 oz or 796 mL) diced tomatoes, undrained

1 can (15 oz or 398 mL) black beans, drained and rinsed

1 can (16 oz or 398 mL) chili beans in sauce, undrained

1/2 cup (125 mL) hot water

Directions

1

Place onion, bell pepper and jalapeño pepper in (4-qt./3.8-L) Casserole; cook and stir over medium heat 4-6 minutes or until tender.

2

In large bowl, combine turkey, oil, garlic and salt. Add vegetables to turkey mixture; mix well.

3

Spoon mixture into Casserole; cook and stir over medium heat 5-6 minutes or until no longer pink, breaking turkey into large crumbles (do not brown).

4

Add seasoning mix and flour; stir well to coat. Add tomatoes, beans and water; bring to a simmer and cook 4-6 minutes. Remove from heat; serve immediately.

Yield:
  ,
6 servings of  
Nutrients per serving:
Calories 290, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 30 mg, Carbohydrate 34 g, Protein 26 g, Sodium 1010 mg, Fiber 11 g

FRUITY COLESLAW

1/2 cup light mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. sugar
1/4 tsp. each, salt and pepper
1 (16 oz pkg) fresh coleslaw mix
1 mango, seeded, peeled, cut into 1/2" chunks
1/2 cup dried pineapple pieces, chopped
1 scallion, chopped
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint (optional)

 

In a large bowl, stir together mayonnaise, sugar, vinegar, salt and pepper until smooth. Add coleslaw mix, mango, pineapple, scallion, mint and parsley, toss.

Refrigerate until ready to serve.

Vegetables in Season: March

Broccoli and Lettuce

SALAD:

1 head lettuce
1 head broccoli
1 sm. onion, diced
1 c. unsalted sunflower seeds
1 c. raisins (optional)
1/2 head cauliflower, chopped
1 lb. bacon, cooked & crumbled
6 hard boiled eggs (optional)

You can add any other ingredients or take away something. This is a "Good Salad" because you make it good.

DRESSING:

1 c. Miracle Whip
1/2 c. sugar
1 tbsp. white vinegar

Mix together and put over Good Salad when served. This dressing tastes like honey mustar

Potato Sausage Soup - Toscana Soup

This potato soup with sausage is similar to the Olive Garden's famous Toscana soup (my favorite soup).

 

Cook Time: 25 minutes

 

Total Time: 25 minutes

 

Ingredients:

 

• 3 links sweet Italian sausage
• 2 medium baking potatoes, cut in half lengthwise
• 2 to 3 slices bacon, diced
• 3/4 cup onions, diced
• 1 medium to large clove garlic, minced
• 2 cups escarole, chopped, or kale, cut in half, then sliced
• 2 tablespoons chicken base
• 4 cups water
• 1/2 cup whipping cream
•  

Preparation:

 

Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Serves 5.

Slow-Cooker Tex-Mex Chicken

 

 

 

 

 

 

 

What You Need

1lb.  boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 Tbsp.  flour

1 each green and red pepper, cut into 1-inch-wide strips

1cup  frozen corn

1-1/2cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2 cups  hot cooked long-grain white rice

1 cup  KRAFT Mexican Style Finely Shredded Four Cheese

2 green onions, sliced

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve over rice topped with cheese and onions.

Slow Cooker Chicken and Vegetables with Pineapple

(Bettycrocker.com)

1 1/4

lb. boneless skinless chicken thighs, cut into 1/2-inch strips

2

tablespoons soy sauce

2

medium carrots, sliced (about 3/4 cup)

1

(8-oz.) can sliced water chestnuts, drained

1

(8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice

2

cups uncooked regular long-grain white rice

4

cups water

1/2

cup purchased sweet-and-sour sauce

2

teaspoons cornstarch

1

teaspoon grated gingerroot

1 1/2

cups fresh snow pea pods (about 6 oz.)

3

green onions, cut into 1-inch pieces, if desired

1. In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
2. Cover; cook on low setting for 4 to 5 hours.
3. About 30 minutes before serving, cook rice in water as directed on package.
4. Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

Makes 6 servings

Chicken Soft Tacos

Fix-It and Forget-It Lightly, Revised & Updated, page 27
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 5-6 hours
Ideal slow-cooker size: 5- or 6-qt.

1 to 1 ½ lbs. frozen, boneless, skinless chicken breasts
14 ½-oz. can low-sodium diced tomatoes with green chilies
1 envelope low-sodium taco seasoning

1. Place chicken breasts in slow cooker.
2. Mix tomatoes and taco seasoning. Pour over chicken.
3. Cover. Cook on low 5-6 hours.
4. Serve in soft tortillas. Top with salsa, low-fat shredded cheddar cheese, guacamole if your diet allows, and fresh tomatoes.

Cheesy Chicken Enchilada Dinner

(Kraftrecipes.com)

what you need

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

1-1/4

cups  KRAFT Shredded Cheddar Cheese, divided

1/4

cup  chopped fresh cilantro

10

 flour tortillas (8 inch)

2-1/2

cups  frozen corn

make it

HEAT oven to 350°F.

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro.

SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.

BAKE 20 min. or until heated through, cooking corn as directed on package near end of the chicken baking time.

SERVE chicken with corn.

Banana Cream Pie Bites

Ingredients

3 1⁄2 ounces

 Chobani Honey Nana Greek Yogurt (or sub regular Vanilla Chobani)

7 ounces

 Banana & Squash Puree pouches, by Gerber (you could sub pure banana puree, if preferred)

1 cup

 Vanilla Almond Milk

1 tablespoon

 Agave Nectar or Honey

3  

 Egg Yolks (save egg whites for crust)

16  

 Nilla Wafers (crushed)

1 teaspoon

 Vanilla Extract

1 1⁄2  

 Bananas (sliced into 36 thin slices)

3 tablespoons

 White Chocolate Chips (or whipped cream for the top)

3  

 Refrigerated Pillsbury Pie Crusts

Instructions

1. Preheat oven to 350 degrees.
2. Divide each pie crust into 12 small circles. Press them into each hole of the muffin tin.
3. Brush egg white onto the crusts.
4. Bake pie crusts in mini-muffin tin for 10 minutes. 
5. Meanwhile, mix together in a large sauce pan: the greek yogurt, the banana squash puree, almond milk, agave nectar, yolks, nilla wafers, and vanilla extract.
6. Cook over medium heat for approximately 8 minutes, stirring frequently to prevent it from burning.
7. Once filling has thickened, let it cool for about 10 minutes.
8. Slice the one and a half bananas into 36 thin slices.
9. Place one banana slice at the bottom of each pre-cooked pie bite crust.
10. Spoon the banana cream filling on top of the banana slice.
11. Top each pie bite with 3 white chocolate chips, or a dollop of whipped cream, whichever your preference.
12. Let the pie bites cool for at least 2 hours in the fridge before serving.

Walnut Cranberry Coffee Cake Recipe

 

 

(Copied from Spoonful)

Prep Time 15 minutes Cook Time 45-50 minutes

What you'll need

• For the cake:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) cup melted butter
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 1/2 teaspoon orange zest (zest from about 1/2 a regular-sized orange)
• 2 cups fresh cranberries

• For the topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (1/4 cup) butter - room temperature
• 1/2 teaspoon salt
• 1/2 cup walnuts

How to make it

1. Preheat the oven to 350 degrees, and get an 8" x 8" pan ready by greasing it with butter.
2. I start by making the topping, so it is ready to sprinkle on as soon as the batter is mixed.
   Mix the flour, granulated and brown sugars, and the salt together.
   Cut the butter into small chunks, and add it to the mix. You can cut it in with a knife, but I find it easier to work it in with my fingers until it is it crumbly.
   Then you can add the walnuts (I crush most of them but add a handful of halves).  Set aside and start on the batter.
3. Add the dry ingredients -- flour, baking powder, and salt -- to a mixing bowl and whisk together.
   In another bowl, add the eggs, melted butter, granulated sugar, vanilla, orange zest, and buttermilk.  Beat with an electric mixer on high for about a minute, or until thoroughly mixed.
   
   Add the dry ingredients to the wet ingredients and gently mix with a fork. Over-mixing can lead to a tougher cake, so just mix until the batter barely comes together.
4. Pour half the batter into the cake pan. Add the cranberries to the remaining batter, and pour the rest on top. This helps keep the cranberries from settling on the bottom.
5. Now sprinkle the topping to cover the batter.
6. Bake for 45-50 minutes at 350 degrees F, checking periodically with a toothpick (should come out clean).

Kentucky Bourbon Balls

Ingredients:

1 cup chopped nuts 5 tablespoons Kentucky bourbon 1/2 cup butter, softened

1 (16 ounce) package confectioners' sugar 18 ounces semisweet chocolate

Directions:

1.	Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
2.	Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
3.	Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

Easy Microwave Peanut Brittle

Ingredients:

cooking spray 1 cup white sugar 1/2 cup light corn syrup 1 1/2 cups peanuts, or more to taste

1 tablespoon butter 1 teaspoon baking soda 1 teaspoon vanilla extract

Directions:

1.	Spray a baking sheet and a wooden spoon with cooking spray.
2.	Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.
3.	Heat sugar mixture in microwave on high for 5 minutes.
4.	Stir peanuts and butter into sugar mixture. Heat in microwave until mixture becomes a caramel color, 3 to 4 minutes.
5.	Mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

3-Minute Fudge

Ingredients

Original recipe makes 35 servings

1 cup sweetened condensed milk

1 (12 ounce) bag semisweet chocolate chips

1 (1 ounce) square semisweet baking chocolate, chopped.

Directions

1. Grease an 8x8-inch square baking dish with butter.
2. Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.
3. Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.

Sea Salt Caramels

Ingredients:

• 1 1/3 cup heavy cream
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/3 cup honey
• 6 tbsp butter, cut into small pieces
• 1 tsp vanilla extract
• 3 tsp sea salt, such as fleur de sel

Preparation:

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer (you will note that it will get a darker color).
4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
5. Pour into prepared pan and let set at room temperature until firm enough to cut.
6. Cut the caramel into small squares or strips with a chef’s knife.

Christy Jordan's Best Classic Chili

Ingredients:

2 pounds ground beef
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
One 29-ounce can tomato sauce
1 cup diced onion
½ cup diced green chiles
3 medium tomatoes or one 29-ounce can diced tomatoes
2 teaspoons salt
1 ½  teaspoons black pepper
2 cups water
3 tablespoons chili powder
¼  cup diced celery
2 teaspoons ground cumin

Directions:

In a large skillet, over medium-high heat, brown the ground beef until no longer pink and drain off the fat. In a large pot or slow cooker, combine the beef with the remaining ingredients. If cooking in a pot, bring to a simmer over low heat and cook, stirring every 15 minutes, for 2 to 3 hours. If cooking in a slow cooker, stir to combine and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours.

Sweet Cinnamon Churros with Dulce de Leche Dip

Ingredients

Churros

   All-purpose flour for dusting

1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed

2 tbsp (30 mL) butter, melted, divided

4 tbsp (60 mL) Sweet Cinnamon Sprinkle, divided

Dip

1/4 cup (50 mL) heavy whipping cream

2 tsp (10 mL) instant coffee granules

1/2 tsp (2 mL) ground cinnamon

1 can (13.4 oz) dulce de leche (see Cook'’s Tip)

Directions

1

For churros, preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board; brush with 1 tbsp (15 mL) of the butter using a basting brush.  Sprinkle 2 tbsp (30 mL) of the sprinkle over pastry; lightly press into pastry using Baker's Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.

2

Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.

3

Meanwhile, for dip, place cream into (1-cup/250-mL) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche in Classic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.

Yield:
  ,
8 servings of 2 churros and 3 tbsp (45 mL) dip
Nutrients per serving:
Calories 230, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 33 g, Protein 4 g, Sodium 100 mg, Fiber 0 g
U.S. Diabetic exchanges per serving: No information is currently available.
Cook's Tips:
Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.

Orange Sunshine Biscuits

Ingredients:

1 Tbsp orange zest
4 Tbsp margarine, cold
1 egg, beaten
2/3 cup orange juice
2 Tbsp margarine, melted
1 cup powdered sugar
1 Tbsp cream cheese
2 Tbsp orange juice

Directions:

  1. Preheat oven to 450°F.

2. In a large mixing bowl, blend flour, one Tbsp sugar, and orange zest. With a pastry blender, cut in cold margarine until mixture has uniform texture. Make a well in the center and pour in the beaten egg and orange juice. Stir until dough forms a ball, adding flour as needed.

3. On a floured surface, knead dough until no longer sticky, adding flour as needed. With a rolling pin, roll dough to ½ inch thick. Brush with melted margarine and sprinkle with 3 Tbsp sugar. Starting from one end, roll flattened dough in jelly-roll fashion.

4. Dust a sharp knife with flour and cut roll into ¾-inch sections. Place each section on a greased baking pan about 1 inch apart. Bake 14 minutes. Make icing by combining powdered sugar, cream cheese, and orange juice. Remove from oven and cool on a wire rack. While cooling, drizzle icing mixture and sprinkle with 1 Tbsp orange zest. Serve warm.

KITCHEN COUNTER:
Serves 8.

Vegetarian Panini

Ingredients:

3	tbsp (45 mL) light mayonnaise
1	tbsp (15 mL) finely chopped fresh basil leaves
1	garlic clove, pressed
4	slices Italian bread, cut 1/2 in. (1 cm) thick
4	slices (1 oz/30 g each) mozzarella or Provolone cheese
1/2	cup (125 mL) loosely packed fresh baby spinach leaves
2	jarred roasted red peppers, drained and patted dry

Directions:

1. In small mixing bowl, combine mayonnaise, basil and pressed garlic; mix well. Lightly spray one side of each bread slice with canola oil using Kitchen Spritzer. Place bread slices oil side down on Cutting Board; spread with mayonnaise mixture.
2. To assemble panini, arrange one slice of cheese, spinach and one red pepper over half of the bread slices. Top with remaining cheese and remaining bread slices, oil side up. 3. Heat Grill Pan over medium heat 5 minutes. Place panini in pan; top with Grill Press and cook 3–4 minutes or until bread is golden brown. Turn over; cook 3–4 minutes or until bread is golden brown and cheese is melted. Remove panini from pan to Cutting Board. To slice panini, position spatula over top of panini. Insert tip of Chef's Knife through the back of the slot and press knife downwards through the rest of the slot.

Yield: 2 panini
Nutrients per serving: (1 panini): Calories 410, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 50 mg, Sodium 1140 mg, Carbohydrate 36 g, Fiber 2 g, Protein 20 g

Indian Spiced Beef Filets with Cucumber Raita

Raita
1	cup low-fat plain yogurt, strained (see below)
1/4	cucumber, peeled and seeded
1	large jalapeño pepper, seeded and finely chopped
1	tablespoon lime juice
1	tablespoon snipped fresh cilantro
1	tablespoon snipped fresh mint
1/4	teaspoon salt
Beef Filets
2	garlic cloves, pressed
1	teaspoon ground cumin
1	teaspoon curry powder
1/2	teaspoon cayenne pepper
1/4	teaspoon salt
2	beef tenderloin filets, 2 inches thick (6-8 ounces each)
1	teaspoon olive oil

Directions:

1. For raita, place drained yogurt in small bowl. Slice cucumber into 1/4-inch-thick slices; cut each slice in half. Add cucumber, jalapeño pepper, lime juice, cilantro, mint and salt to yogurt; mix well. Cover; refrigerate at least 1 hour to allow flavors to blend.
2. Meanwhile, for beef filets, combine garlic, cumin, curry powder, cayenne pepper and salt in small bowl; rub evenly over both sides of filets. Cover; refrigerate at least 30 minutes.
3. Preheat oven to 350°F. Heat oil in (8-in.) Sauté Pan over medium-high heat until hot. Place filets in pan; cook 2 minutes. Turn filets over; place pan in oven. Roast 12-15 minutes or until thermometer registers 155°F. Remove filets to cutting board; tent with aluminum foil. Let stand 5 minutes (temperature will continue to rise) or until internal temperature reaches 160°F for medium doneness. Cut each filet into slices. Serve with raita.

Yield: 2 servings
Nutrients per serving: Calories 400, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 115 mg, Carbohydrate 13 g, Protein 43 g, Sodium 760 mg, Fiber 1 g

Diabetic exchanges per serving: 1 starch, 3 low-fat meat (1 carb)
Cook's Tips: Draining yogurt overnight provides a thicker consistency to the raita and prevents it from becoming watery when the cucumbers are added. To drain yogurt, moisten paper towels with water, squeeze dry and place in bottom of small colander. Place yogurt in colander, then place colander in small bowl. Cover and refrigerate overnight; discard liquid.

Monster Cookies

12 eggs
2 lb. brown sugar
4 c. white sugar
1 tbsp. Karo syrup
8 tsp. baking soda
7 c. flour
1 tbsp. vanilla
1 lb. butter
3 lb. peanut butter
18 c. oatmeal
1 lb. chocolate chips
1 lb. M&M'S® (plain)

Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Do not use flour on the scoop.

Bake for 12 minutes at 350°F. Do not over bake.

Monster Cookies - Small Batch:

3 eggs
1 c. brown sugar
1 c. white sugar
1 tsp. Karo Syrup
2 tsp. baking soda
1 3/4 c. flour
1 tsp. vanilla
1 stick butter
1 1/2 c. peanut butter
3 c. quick oatmeal
1/4 lb. chocolate chips
1/4 lb. M&M'S® (plain)

Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Bake for 12 minutes at 350°F. Do not over bake.

Homemade Thin Mint Cookies

Chocolate Cookie Wafers

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1/2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray

Coating

• 3 (12 ounce) bags semi-sweet chocolate chips
• 3/4 teaspoon peppermint extract
• 6 tablespoons shortening

Combine chocolate wafer ingredients in a bowl until well mixed.  You may need to get your hands in there!

 

On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.

 

Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.

 

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.

These cookies are firm and will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.

Use a fork to dip each wafer in the chocolate.

Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.

Refrigerate until firm.

Summer Vegetable Stacks

4 small eggplants, 
sliced lengthwise into 
3 pieces each

2 red bell peppers, 
seeded and cut lengthwise into quarters

1⁄4 cup extra-virgin olive oil, 
plus more for drizzling

2 Tbs. balsamic vinegar

1 tsp. sea salt, plus more 
for sprinkling

1⁄2 tsp. freshly ground pepper, plus more for sprinkling

8 large heirloom 
tomato slices

2–3 balls fresh mozzarella cheese, preferably buffalo’s milk, cut into 8 slices

Handful of torn fresh 
basil leaves

Place the eggplant slices and bell pepper quarters in a bowl and add the olive oil, vinegar, salt, and pepper. Turn several times, then let stand for 30–60 minutes, turning once or twice. Meanwhile, preheat a grill to medium-high and oil the grill rack.

Arrange the eggplant slices and bell peppers directly on the grill rack or in a single layer in a grilling basket. Cook until the eggplants and the peppers are lightly charred, 6–7 minutes for the eggplants and about 4 minutes for the peppers. Turn and cook until the second sides are browned and charred. The timing will be about the same. Transfer the eggplant slices to a platter. Seal the peppers in a resealable plastic bag and let cool. When cool enough to handle, peel away the charred skin with your fingertips.

To assemble each stack, place a tomato slice on each plate, then stack the remaining ingredients on top in the following order: cheese, eggplant, bell pepper, tomato, cheese, eggplant, bell pepper, and eggplant, seasoning the layers with salt and pepper. Drizzle with olive oil and garnish with the basil leaves. Serve at once.

Variation: Feta, burrata, or grilled halloumi will work nicely here.

Mochaccino Cupcakes

Makes: 30 servingsServing size: 1  cupcake

Prep 40 minsStand 30 minsBake 350°F 18 minsCool 45 mins


ingredients

• 3/4
  cup butter
• 3
  eggs
• 1 3/4
  cups all-purpose flour
• 1
  cup unsweetened cocoa powder
• 1
  teaspoon baking soda
• 3/4
  teaspoon baking powder
• 1/2
  teaspoon salt
• 1
  cup milk
• 1/2
  cup strong brewed coffee, cooled
• 2
  cups sugar
• 2
  teaspoons vanilla
• 1
  cup dark, bittersweet, or semisweet chocolate pieces
• 1
  recipe Coffee Buttercream
• 30
  creme-filled rolled wafer cookies, such as Pirouettes
• Unsweetened cocoa powder or ground cinnamon (optional)

Directions

1.Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.

3.Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4.Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.

5.Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

Coffee Buttercream

Yield: about 2 cups

ingredients

• 1/3
  cup butter
• 4
  cups powdered sugar
• 3
  tablespoons strong brewed coffee, cooled
• 1
  teaspoon vanilla
• Strong brewed coffee, cooled (optional)

directions

1.Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.