HOMEMADE HOSTESS CUPCAKES

1 1/4 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS BAKING POWDER
1/4 TEASPOONS SALT
1 CUP WATER
1 1/4 CUPS SUGAR
4 OUNCES UNSWEETENED CHOCOLATE, CHOPPED
1 STICK UNSALTED BUTTER, CUT INTO PIECES
2 TEASPOONS VANILLA  
2 LARGE EGGS, LIGHTLY BEATEN

FILLING
1 STICK UNSALTED BUTTER, ROOM TEMPERATURE
1 CUP POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP MARSHMALLOW FLUFF
1/2 TEASPOON SALT

GANACHE
6 OUNCES SEMI SWEET CHOCOLATE, CHOPPED
1/2 CUP HEAVY CREAM

POSITION RACK IN CENTER OF OVEN AND PREHEAT TO 350 DEGREES.
SPRAY MUFFIN TINS OR LINE WITH CUPCAKE PAPERS.
BRING THE SUGAR AND WATER TO A BOIL TO DISSOLVE THE SUGAR.
REMOVE FROM HEAT AND ADD THE CHOPPED UNSWEETENED CHOCOLATE AND BUTTER. 
LET SIT AND STIR OCCASIONALLY, UNTIL THE CHOCOLATE AND BUTTER ARE MELTED.
ADD THE VANILLA.
SIFT THE DRY INGREDIENTS.
WHISK THE EGGS INTO THE COOLED CHOCOLATE FOLLOWED BY THE DRY INGREDIENTS.
DIVIDE THE BATTER BETWEEN THE PANS AND BAKE FOR 13 – 18 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
COOL.

FOR THE FILLING:
USING A MIXER, CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. 
ADD THE MARSHMALLOW, VANILLA AND SALT.
BEAT UNTIL LIGHT.

FOR THE GANACHE:
BRING THE CREAM TO A BOIL AND POUR OVER THE CHOCOLATE. 
LET STAND FOR 5 MINUTES.
STIR UNTIL SMOOTH.

SPOON THE FILLING INTO A PASTRY BAG WITH A SMALL ROUND TIP; INSERT THE TIP INTO THE CENTER OF THE BOTTOM OF THE CUPCAKE (TOP OF CUPCAKE IF YOU USED PAPERS); FILL UNTIL THE CUPCAKE FEELS HEAVIER.
*DO NOT OVERFILL OR THE CUPCAKE WILL CRACK.

SPOON A LITTLE GANACHE ONTO EACH CUPCAKE AND SMOOTH WITH A SPATULA. CHILL.

MELT SOME WHITE CHOCOLATE, SPOON INTO A PAPER CONE OR PLASTIC BAG, CUT THE TIP OFF AND APPLY A SGUIGGLE TO EACH TOP.

STORE IN CONTAINER IN FRIDGE.


HOMEMADE TWINKIES:

1/2 CUP CAKE FLOUR
1/4 CUP ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
2 TABLESPOONS WHOLE MILK
4 TABLESPOONS UNSALTED BUTTER
1/2 TEASPOON VANILLA
5 LARGE EGGS, SEPARATED
3/4 CUP SUGAR
1/4 TEASPOON CREAM OF TARTAR

PREHEAT OVEN TO 350 DEGREES AND ADJUST THE OVEN RACK TO THE LOWER MIDDLE POSITION.
GREASE A TWINKIE OR CANOE PAN OR MAKE A TWINKIE MOLD OUT OF HEAVY DUTY FOIL.

WHISK THE FLOURS, BAKING POWDER AND SALT IN A BOWL.
MELT THE BUTTER IN THE MILK AND ADD THE VANILLA. COVER TO KEEP WARM.
PLACE THE EGG WHITES IN THE BOWL OF A STANDARD MIXER BEAT THE WHITES ON MEDIUM HIGH SPEED UNTIL FOAMY.
ADD THE CREAM OF TARTAR AND HALF THE SUGAR AND BEAT UNTIL YOU HAVE SOFT, MOIST PEAKS.
TRANSFER THE WHITES TO A BOWL AND SET ASIDE.
ADD THE YOLKS AND THE REMAINING SUGAR TO THE MIXER BOWL AND BEAT UNTIL THE YOLKS BECONE LIGHT AND THICK (ABOUT 5 MINUTES).
ADD THE WHITES TO THE BOWL AND SPRINKLE THE FLOY MIXTURE ON TOP OF THE WHITES.  MIX ON LOW SPEED FOR 10 SECONDS AND REMOVE THE BOWL FROM THE MIXER AND FOLD IN THE MELTED BUTTER UNTIL THE BATTER SHOWS NO TRACE OF THE FLOUR, YOLKS OR BUTTER.
DIVIDE THE BATTER BETWEEN THE MOLDS AND BAKE UNTIL THE TOPS ARE GOLDEN AND SPRING BACK WHEN TOUCHED, 13 – 15 MINUTES. 
COOL IN MOLDS

BEFORE FILLING, REMOVE THE TWINKIES FROM THE MOLDS.  FILL A PASTRY BAG WITH A SMALL ROUND TIP AND FILL THE TWINKIE IN 3 SPOTS ON THE BOTTOM OF THE CAKE, JUST LIKE A REAL TWINKIE.  THE CAKE WILL FEEL HEAVIER.
*DO NOT OVER FILL OR THE CAKE WILL CRACK.

TWINKIE FILLING:
2 STICKS UNSALTED BUTTER, ROOM TEMPERATURE
2 CUPS POWDERED SUGAR
1 TEASPOON VANILLA
1 CUP MARSHMALLOW FLUFF
1/2 TEASPOON SALT

FOR THE FILLING:
USING A MIXER, CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. 
ADD THE MARSHMALLOW, VANILLA, AND SALT AND BEAT UNTIL LIGHT.

Thanksgiving

Did you know that different countries in the world celebrate Thanksgiving on different days?

Canada celebrates on the 2nd Monday in October
Liberia celebrates on the 1st Thursday in November
Norfolk Islands celebrate on the last Wednesday in November and
the USA celebrates on the 4th Thursday in November.

Thanksgiving proclamations were made mostly by church leaders in New England up until 1682, and then by both state and church leaders until after the American Revolution. During the revolutionary period, political influences affected the issuance of Thanksgiving proclamations. Various proclamations were made by royal governors, John Hancock, General George Washington, and the Continental Congress, each giving thanks to God for events favorable to their causes.  As President of the United States, George Washington proclaimed the first nation-wide thanksgiving celebration in America marking November 26, 1789, "as a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many and signal favours of Almighty God".

Other observances known as Thanksgiving

Germany

The Harvest Thanksgiving Festival (Erntedankfest) is an early October, German festival. The festival has a significant religious component to it but also, like its North American counterpart, includes large harvest dinners (consisting mostly of autumn crops) and parades. The Bavarian beer festival Oktoberfest generally takes place within the vicinity of Erntedankfest.

Grenada

In the West Indian island of Grenada, there is a national holiday known as Thanksgiving Day which is celebrated on October 25. Even though it bears the same name, and is celebrated at roughly the same time as the American and Canadian versions of Thanksgiving, this holiday is unrelated to either of those celebrations. Instead the holiday marks the anniversary of the U.S.-led invasion of the island in 1983, in response to the deposition and execution of Grenadian Prime Minister Maurice Bishop.

Korea

On Thanksgiving Day (Chuseok) is a harvest celebration, which is celebrated according to the lunar calendar, typically in late September, early October. CV

Japan

Labor Thanksgiving Day (勤労感謝の日 Kinrō Kansha no Hi ? ) is a national holiday in Japan. It takes place annually on November 23. The law establishing the holiday, which was adopted during the American occupation after World War II, cites it as an occasion for commemorating labor and production and giving one another thanks. Ithas roots in an ancient harvest ceremony (Niiname-sai (新 嘗祭 ? )) celebrating hard work.

Liberia

In the West African country of Liberia, which beginning in 1820, was colonized by free African Americans (most of whom had been formerly enslaved), Thanksgiving is celebrated on the first Thursday of November.

The Netherlands

Many of the Pilgrims who migrated to the Plymouth Plantation had resided in the city of Leiden from 1609–1620, many of whom had recorded their birth, marriages and deaths at the Pieterskerk.

To commemorate this, a non-denominational Thanksgiving Day service is held each year on the morning of the American Thanksgiving Day in the Pieterskerk, a Gothic church in Leiden, to commemorate the hospitality the Pilgrims received in Leiden on their way to the New World.

Norfolk Island

In the Australian external territory of Norfolk Island, Thanksgiving is celebrated on the last Wednesday of November, similar to the pre-World War II American observance on the last Thursday of the month. This means the Norfolk Island observance is the day before or six days after the United States' observance. The holiday was brought to the island by visiting American whaling ships.

In short, it really only matters what you are thankful for!

Make-Your-Own Hollow Chocolate Eggs

Recipe

18 plastic Easter eggs
Chocolate wafer melts
Oil-based flavors like coffee, vanilla, hazelnut or cinnamon

1. Clean 18 plastic eggs in soapy water; rinse and allow them to dry completely.
2. Spray inside of eggs with non-stick cooking spray.
3. Place 8 oz chocolate wafers into a microwaveable container and heat on high for 45 seconds to 1 minute. Stir and return to microwave for 15 second intervals as needed to melt chocolate. Be careful not to scorch the chocolate.
4. Place 1 - 1 1/2 tbsp chocolate into the bottom half of one egg. Close the egg ensuring the two halves are secure.
5. Swirl chocolate to coat inside of the egg for 30 seconds until coating has hardened.
6. Repeat with remaining eggs.
7. Open eggs and carefully release the eggs from the plastic surrounds.
8. If desired, you can fill the eggs with your choice of filling (see below for peanut butter and fruit filling recipes). Poke a tiny hole in the bottom of the egg. Fill a resealable plastic bag with filling and snip a tinier hole in the bottom corner of the bag. Place the corner of the bag inside the hole in the egg and squeeze the flavorful filling into the egg. Let the filling set.
9. Use a paintbrush to cover the hole in the bottom of the egg.

Peanut butter filling
Thoroughly mix 1 cup confectioner’s sugar, 3/4 cup of creamy peanut butter, 1/4 cup softened unsalted butter and 1/2 tsp vanilla extract. Squeeze into chocolate egg.
Fruit filling
Melt 1 cup of chocolate wafers in the microwave following recipe directions. Beat 8 oz cream cheese until smooth and add the melted chocolate, 1/2 cup of seedless jam and 1 tbsp of matching fruity liqueur. Beat until blended. Squeeze into chocolate egg.

Cheesecake-Filled Chocolate Easter Egg Cups

(Makes 6-8 regular sized Easter egg cheesecakes, you may need to adjust the amount of cheesecake filling depending on the size of your eggs)

6-8 hollow chocolate Easter egg shells
5 oz cream cheese, softened
1/4 cup icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup thickened/heavy whipping cream
For the 'yolk': 1 passion fruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter (passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste), alternatively you can substitute with any fruit curd you prefer.

Using a small serrated knife, carefully remove the tops of the chocolate eggs.

Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder.

Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.

Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to over-whip and split).

Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.

Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.

 

 

Prepare the passion fruit sauce; strain passion fruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. 

 

Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. (If your apricot jam is chunky you should strain the sauce at this point) 

 

Place in the fridge and chill until it thickens slightly. Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide. 

 

Fill hole with some of the chilled passion fruit sauce and return the eggs to the fridge to chill again for at least 30 mins. 

 

Remove eggs from the fridge about 10 minutes before serving. 

 

Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.

No-Bake, Teacup Treats

Ingredients:

• Vanilla sandwich cookie wafers
• Reese's Miniature Peanut Butter Cups
• Ice cream sugar cones (top 1-1/2 inch)
• Circle pretzels (found in Chex Mix Sweet 'n Salty Honey Nut mix)
• Chocolate frosting (chocolate pudding, chocolate ganache, etc.)
• Chocolate or vanilla candy melts

 

 

Step one

Cut the sugar cones to 1-1/2 inches. To avoid breaking them, dip the bottoms in warm water for 20 seconds. Using a serrated knife, trim off where the wet area meets the dry. Allow these to dry completely before assembling.

Step two

Separate the cookie wafers and clean off filling.

Step three

Trim off one small piece of the circle pretzels to create two handle points.

Step four

Melt two ounces of chocolate or vanilla candy melts in a zip-top bag in the microwave (twice for 30 seconds usually does the trick).

Step five

Snip off the corner of the zip-top bag and dab a little candy melt in the center of the cookie wafers.

Step six

Place unwrapped Reese's Miniature Peanut Butter Cups on top of the candy melt on the cookie wafers.

Step seven

Place the cut ice cream cones on top of the Reese's cups.

Step eight

Pipe more of the candy melt inside the ice cream cones, where the edge meets the Reese's cup.

Step nine

Pipe frosting, pudding or ganache inside the ice cream cones.

Step ten

Add a dab of candy melt to the cut off edges of the circle pretzels and attach them to the sides of the ice cream cones. You may need to hold them in place for a few seconds until the candy melt holds firmly and stays in place.

Ferrero Rocher Cupcakes

• 1 recipe chocolate cupcakes (recipe below)
• 1 13 oz. jar Nutella
• 15 Ferrero Rocher candies

Cut out a small piece out of the top of the cooled cupcake using a small paring knife. Discard or eat the small pieces of cake that are removed from the cupcakes. This will create a well for the Nutella to sit in.

Fill each cupcake with 1 tablespoon of Nutella. Repeat until the Nutella has been evenly divided amongst the cupcakes. Top off each cupcake with a Ferrero Rocher candy, slighting pressing into the Nutella so it stays put.

Store at room temperature in an airtight container.
Makes 15 cupcakes.

Judge not, that ye be not judged.

How many times have we looked at someone and judged them just on what they look like.

Today we went out to eat at a sports bar/grill and some guys were watching the football game, rooting and tooting for their favorite team.

My oldest son said, "Boy, this guy has to be drunk!"  I just looked at him and asked him how he came to that conclusion.

Yes, we are in a sports bar/grill but that doesn't mean this guy was drinking!

This man was just a big Raider fan cheering on his team.  He got very excited when his team scored.  So what's wrong with that?

This made me then think of a TV show (can't remember what it was) I was watching last year.  The show was about judging other people based on what they look like and/or wear.

Each audience member wore a different number on his/her shirt and when their number popped up on the screen that person had to tell what they have been judged on all the time.

The TV show host formed a panel of 5 women and men who had to judge 5 other people just based on their appearance and clothing.  I don't remember what was said about all 5 people but I still remember to this day how they judged this poor woman because of what she was wearing.
The woman they judged was a Muslim (American) woman with a very beautiful colored head scarf.

Some of the comments were, "If I would sit on an air plane with her, I would call one of the flight attendance and report her as a terrorist.  She sure would make me very paranoid being on a plane with her!"  "Her hair must be so dirty underneath this scarf!"  "I betcha she really smells bad if you get close to her!"

Are people really this paranoid about other people wearing a head scarf?  Yes, they are Muslims but no, they are not terrorists.  What you see on TV are the bad people and not the majority of their country and/or religious believe.

This poor Muslim woman was in tears after she heard how she was judged.  She said that she actually washes her hair every day like everybody else in the USA.  She was born here in the USA.  She takes a shower every day.  She changes her head scarf at least twice a day, if not more than that, depending on her mood and where she was going.

Does it not say in Matthew 7:1-5:   

Judge not, that ye be not judged.
² For with what judgment ye judge, ye shall be judged: and with what measure ye mete, it shall be measured to you again.
³ And why beholdest thou the mote that is in thy brother's eye, but considerest not the beam that is in thine own eye?
⁴ Or how wilt thou say to thy brother, Let me pull out the mote out of thine eye; and, behold, a beam is in thine own eye?
⁵ Thou hypocrite, first cast out the beam out of thine own eye; and then shalt thou see clearly to cast out the mote out of thy brother's eye.

So next time you look at a person and judge them just on their appearance, please think twice because this person is most likely not what you think he/she is.  This person could turn out to be your best friend, your neighbor, or even the person who may save your life.

Individual Peanut Butter Cheesecake

Makes 12 cheesecakes

Ingredients

For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt

For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs

Instructions

1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.

Peanut Butter Brownie Trifle

(slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. 

 

Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). 

 

Cool on a wire rack; cut into 3/4-in. pieces. 

 

Cut peanut butter cups in half; set aside 1/3 cup for garnish. 

 

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 

 

Add peanut butter and vanilla; mix well. 

 

Fold in 1-1/2 cartons whipped topping. 

 

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. 

 

Spoon a third of the pudding mixture over the top. 

 

Repeat layers twice. 

 

Cover with remaining whipped topping; garnish with reserved peanut butter cups. 

 

Refrigerate until chilled.

• Prep time: 10 minutes
• Cook time: 30 minutes
• Serves: 24 Muffins

Ingredients

• 1 pound Bob Evans Original Recipe Sausage Roll – cooked and crumbled
• 1 package Bob Evans Refrigerated Hash Brown Potatoes (20 oz)
• 4 large eggs
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 cup ham, cubed
• 1/2 teaspoon black pepper
• 1/2 cup bell peppers, diced
• 1 cup shredded cheddar cheese

Directions

Preheat oven to 350F. Lightly grease a twelve cup muffin tin. In a bowl whisk together eggs and milk. Add remaining ingredients and mix thoroughly. Fill muffin tins 2/3 full. Bake for 27-30 minutes or until a toothpick or knife inserted in the center comes out clean.

Weekend Brunch Casserole

• Prep time: 15 minutes
• Cook time: 15 minutes
• Serves: Makes 8 servings

This easy breakfast is a great way to start the day. Sausage, eggs and cheese are layered over a crescent roll base for a delicious and filling meal.

Ingredients

• 1 pound Bob Evans Original Recipe Sausage Roll
• 2 cups shredded mozzarella cheese
• 1 can refrigerated crescent dinner rolls (8 oz)
• 4 large eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

Preheat oven to 425F. Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

BBQ Quesadilla

• Prep time: 15 minutes
• Cook time: 20 minutes
• Serves: Makes 6 servings

Bob Evans Zesty Hot Sausage and award-winning Wildfire Sauce put a spicy twist on this favorite starter.

Ingredients

• 1 pound Bob Evans Zesty Hot Sausage
• 1/2 cup Bob Evans Wildfire BBQ sauce
• 1/2 cup thinly sliced red onion
• 4 whole flour tortillas (10 inch)
• 1 cup shredded Monterey Jack Cheese (4 oz)
• 1 container sour cream
• 1 jar Salsa

Directions

In skillet over medium heat, crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.

Mocha Frappuccino Recipe (Starbuck's)

 Can you tell I really like Starbuck's "coffee".  Just can't afford it so why not make your own!?!

Ingredients
4 shots espresso
1 cup milk
2 cups ice
1/4 cup sugar
3 tablespoons chocolate syrup, plus more for topping
whipped cream (fresh or from a can)
For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons

Method

1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.

2. Serve topped with whipped cream and chocolate syrup.

Make 4 regular sized frappuccinos or 2 giant (grande) ones

Homemade Reese’s Peanut Butter Cup Eggs

Excuse my drooling over this recipe!


1 cup confectioners’ sugar
8 tablespoons crunchy peanut butter (smooth is fine, too)
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch kosher salt
1/2 cup chocolate chips

1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.

2. Use your hands to roll the peanut butter into egg-like oval shapes that are 1/4 inch thick and chill them on a plate in the fridge for about 1 hour.

3. In the microwave melt the chocolate chips until they are completely smooth. Remove the peanut butter balls from the fridge and dip each one into the melted chocolate until they are completely coated. Line a plate with wax paper and allow the chocolate to cool and harden before eating.

Caramel Macchiato Recipe (Starbuck's)

Ingredients
2 tablespoons vanilla syrup (recipe follows)
1/2 cup fresh espresso
1 cup milk, steamed and frothy with foam
3 – 4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)
For the Vanilla syrup:
2 cups water
1 1/2 cups granulated sugar
1 teaspoon vanilla extract

Method

1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.

2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.

3. Add vanilla syrup, espresso or strong coffee and hot milk to mug. Add caramel sauce and serve.

DIY Stuffed Crust Pizza

If you really want to impress your kids, make stuffed crust pizza at home, in your own kitchen. It’s easy to do using part-skim mozzarella cheese sticks or your own meltable cheese, cut into strips. And it’s exactly the sort of thing that makes anyone under 10 regard you as a superhero. Bonus: you don’t have to rely on take-out, and can control what goes into and on top of pizza you make at home.

You don’t need a recipe so much as the technique – start with any kind of raw pizza dough. Roll it out as you normally would, rolling the circle or oval completely flat. Take a package of cheese sticks or strings – or cut regular mozzarella into sticks – and place them around the edge of the dough. Roll the edge of dough over the cheese, enclosing it, and pinch to seal. Proceed with the sauce, toppings and cheese and bake as you normally would. As it bakes (pizza is typically baked in a hot oven – about 450°F), the cheese will melt inside the crust, and Viola – stuffed crust pizza.

Basic Pizza Dough
1 cup lukewarm water
1 pkg. (or 2 tsp.) active dry yeast
1 tsp. sugar or honey
2 1/2 – 3 cups flour – all purpose, whole wheat, or any combination of the two
1 tsp. salt
1 Tbsp. olive oil

In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. (If it doesn’t get foamy, either your water was too hot and killed the yeast or it was inactive to begin with – toss it and buy fresh yeast or try again!)

Add 2 1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.

Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for half an hour to an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.

Roll the dough out into one or two pizzas. Spread the pizza dough with tomato sauce or paste, sprinkle with desired toppings and bake on a preheated pizza stone or cookie sheet at 450F for 15-20 minutes, until bubbly and golden, or cook on the grill (see above).

Makes enough dough for 2 – 9” pizzas, or one big rectangular one.

Pumpkin Spice Latte (Starbuck’s Copycat)

Who doesn't like Starbuck's?  I know I don't drink there very often because it's a little more than I would like to spend on a cup of coffee; therefore, Starbuck's is a really rare treat for me. 

Well, not anymore; check out this yummy recipe!

Ingredients
2 cups half and half, whole milk reduced fat or skim milk
2 tablespoons canned pumpkin puree
1 – 2 tablespoons sugar, stevia or splenda
2 tablespoons vanilla extract, yes tablespoons
1/2 teaspoon pumpkin pie spice
1-4 shots espresso or very strong coffee (I double the amount of grounds I use per cup to get my strong coffee)

Method

1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.

2. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.

3. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.

Makes about 1 – 2 servings.

Pizza Baked Potatoes

3 large potatoes
1 can spaghetti sauce
2 cups mozzarella cheese
Pepperoni

Microwave potatoes until tender, about 12-15 minutes.

Slice the potatoes in half lengthwise, scoop a small well into the center of the potato, sprinkle lightly with salt, then scoop a bit of spaghetti sauce on top of the potato.

Sprinkle some cheese on top of the sauce.

Place a few pepperoni on top of the cheese, then transfer to a cookie sheet.

Bake in an oven preheated to 400 degrees for about 15 minutes, or until the cheese is melted and bubbly.

Allow to cool slightly before serving.

Apple Fries

Kids will love preparing the ‘fries’ and coating the chicken. Serve in rolled newspaper for an authentic ‘fish & chips’ feel.

Apple Fries:
2 cups apple cider
2 Tbsp. butter
1 tsp. coarse salt (optional)
4 tart but firm apples, peeled, cored and cut into 8 wedges (per apple)
1 Tbsp. chopped fresh thyme
Crispy Chicken Fingers:
1 cup crushed corn flakes (or crushed whole grain flakes)
1/2 tsp. salt (optional)
2 Tbsp. chopped fresh parsley
1 lb. chicken breasts, sliced into strips
2 Tbsp. sweet chili sauce (or buttermilk-enough to dip in)

In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup, about 20 minutes (it should have a syrupy consistency). Remove from heat and whisk in butter and salt.

Preheat oven to 400 F. In bowl, toss apples with 2 Tbsp. of the glaze and 1/2 Tbsp. thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.

In bowl combine corn flake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet.

Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.

Sprinkle apples with remaining thyme and additional salt if desired.

Makes 6 servings.


Per serving: about 220 cal, 18 g pro, 5 g total fat (2 g sat. fat), 25 g carb, 2 g fibre, 55 mg chol, 780 mg sodium. %RDI: iron 10%, calcium 2%, vit A 8%, vit C 15%

“Sushi” Sandwich

I call this an easy "Sushi" recipe, which your kids will love to help you make (and eat).

Makes 8 pieces “sushi,” serving one

What you’ll need:
One 3-ounce can solid white tuna packed in water
1 tablespoon low fat mayonnaise
1 teaspoon fresh lemon juice
2 slices white or whole wheat bread
Two 4-inch long x 1/4 inch wide carrot sticks (or 1 tablespoon coarsely shredded carrot)

What to do:
1. Drain tuna and mash with a fork. Stir in mayonnaise and lemon juice.

2. Trim crusts from bread and roll out bread using a rolling pin until it is flattened to about 1/16 inch. Spoon one half of the tuna in a log down the middle of each slice of bread, arrange a carrot stick or half of the shredded carrot in the middle of the tuna and roll up the bread tightly to enclose the filling.

3. Cut each roll crosswise into 4 pieces and arrange cut side up in one layer in a container. Cover tightly.

Variation: Spread a little mayonnaise or mustard on the bread. Stack a thin slice of turkey and a thin slice of Swiss cheese on a work surface; place a thin strip of pickle or red bell pepper at one end of the stack and roll the ham and cheese around the pickle. Place the roll on the bread; roll up and proceed as above.