Giant Chocolate Chip Cookies

 Ingredients

• 1/2 cup butter, softened
• 1 cup packed light brown sugar 
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup sour cream
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 pkg (11.5 oz) chocolate chunks
• 1 cup chopped pecans (optional)
• caramel squares (optional)

Directions

1. Preheat oven to 375° F. Line 2 cookie sheets with parchment paper; set aside
2. In large mixing bowl, beat butter and sugars on low speed until light and fluffy. Add eggs, vanilla and sour cream. Beat on medium high for 2 mins
3. Stir in flour, baking powder, baking soda, and salt. Add chocolate chunks and pecans. Mix until combined.
4. Use 1/4 cup measure or medium-sized ice cream scoop to heaping amount. Place 6 balls of dough 3" apart on each of the prepared baking sheets.
5. Place baking sheets on two center racks of the oven. Bake 14 - 16 mins switching the cookie sheets, top and bottom half way through the cooking time.
6. Cool cookies on baking sheets for 1 min before serving

All-American Mini Apple Pies

 Does "All-American" mean that Apple Pies come from Greenland to the shores of Cape Horn?

Ingredients:

• 2 medium tart baking apples
• 1/4 cup sugar
• 2 tsp all-purpose flour 
• 3/4 tsp ground cinnamon 
• 1 sheet refrigerated pie crust

Directions 

1.  Preheat oven to 425° F. Peel, core and chop apples into 1/4" pieces. In a medium bowl, combine apples, sugar, flour and cinnamon; tossing gently. Set aside.
2. Open and unroll pie crust flat onto work surface. Using 4"-wide bowl or cup, cut out 5 circles, reserving scraps. Press each circle inside 5 spaces of muffin tin.
3. Evenly divide apple mixture into each prepared muffin cup. Cut reserved dough scraps into strips 1/4" wide. Top each pie with strips. Fill remaining empty muffin cup 1/4 way up with water.
4. Bake until bubbling, about 18 mins. Let pies cool in muffin tin; then remove.
5. Serve with a dash of cinnamon, whipped cream and ice cream. 

Best-Ever Buffalo Chicken Pizza

 

by LENA ABRAHAM.   MAR 22, 2019

 Yields: 4 Servings

Prep Time: 10 mins

Total Time: 40 mins

Ingredients:

• 1 lb. pizza dough, divided in half
• cornmeal, for pan
• 4 tbsp. butter
• 1/4 c. hot sauce (such as Frank's), plus more for drizzling (optional)
• 1/2 tsp. garlic powder
• 2 c. shredded cooked chicken
• 8 oz. ball mozzarella, torn
• 1/3 c. blue cheese, crumbled
• 1/4 Red onion, thinly sliced
• 2 Green onions, thinly sliced

Directions:

1. Preheat oven to 500°. Brush two large baking sheets with vegetable oil and sprinkle each with a layer of cornmeal.
2. Place butter in a medium microwave-safe bowl. Microwave until melted, 20 to 30 seconds. Whisk in hot sauce and garlic powder until combined. Pour half of the buffalo sauce over chicken and toss to coat.
3. On a lightly floured surface, shape each half of pizza dough into a round ball, then press down the center of each to create a 1/2" crust. With the dough resting on the back of your hands and your knuckles, gently stretch dough out with the help of gravity by moving your hands inch by inch along the crust. Transfer to prepared baking sheets.
4. Add half of the remaining buffalo sauce to each pizza and spread all over the dough (leaving the outer 1" bare). Divide sauced chicken, torn mozzarella, blue cheese, and red onion evenly between the pizzas.
5. Bake pizzas until crust is golden and cheese is melty, 15 to 17 minutes. Garnish with green onions and a drizzle of hot sauce (if using) and serve immediately.

Garlic Rosemary Roast Leg of Lamb

This garlic rosemary roast leg of lamb is the perfect alternative Thanksgiving dinner. Full of garlic and fresh herb flavor and roasted to perfection. Great when served alone or piled high on flat bread with homemade tzatziki sauce.

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Ingredients:

6 pound boneless leg of lamb

6 cloves garlic, grated

3 tablespoons olive oil

2 tablespoons minced rosemary

1 tablespoon minced mint

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

5 cloves garlic

4 sprigs fresh rosemary

Directions:

Preheat oven to 325 degrees.

Add your leg of lamb to a roasting dish or large cast iron skillet for roasting.

In a small bowl add garlic, olive oil, minced rosemary, minced mint, kosher salt and cracked pepper. Mix together till combined.

Rub the herb mixture all over the leg of lamb coating all sides. Add your extra garlic and rosemary around the sides of the lamb.

Add lamb to the oven and roast for about 15 minutes per pound. For a 6 pound roast I roasted my leg of lamb 90 minutes.

Let the leg of lamb rest for 15-20 minutes before slicing.

Excerpt from https://www.nutmegnanny.com/garlic-rosemary-roast-leg-lamb/

Stuffed grape leaves (Dolmas)

By Suzy Karadsheh

What are Dolmas: Stuffed Grape Leaves?

The word Dolma, from the Turkish verb Dolmak, basically means "to be filled," referring to all sorts of stuffed foods from grape leaves to stuffed tomatoes, zucchini, or even bell peppers. 

Total Time: 1 hour 45 minutes Yield: Up to 120 grape leaves 2x

PUBLISHED: Dec 3, 2019

UPDATED: Feb 2, 2021

Ingredients 

2 16-oz jar grape leaves in brine (about 120 to 140 leaves), I used Oralndo brand (affiliate link)

3 cup short grain rice, soaked in plenty of water for 30 minutes, then drained

Extra virgin olive oil (I used Private Reserve Greek EVOO)

2 large yellow onion, finely chopped

24 oz lean ground beef

Kosher salt

Black pepper

2 tsp allspice

1 tsp cumin

1 cup EACH chopped fresh parsley, fresh dill, and fresh mint

2 to 4 tomatoes sliced into rounds

About 8 cup or more low-sodium chicken broth or water

Juice of 4 lemons

INSTRUCTIONS

Prepare the Grape Leaves

1. If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. 
2. If using fresh grape leaves: wash them very well and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain.

Prepare the Stuffing

Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. This allows it cook well and fill more evenly. Drain well.

While the rice is soaking, cook the meat. Heat 1 tablespoon extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.

In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.

Stuff Grape Leaves, Assemble, and Cook

Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom. Top with sliced tomatoes.

To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll. Roll the grape leaves tightly enough so that they don't unravel or become undone while cooking. Remember that rice will expand as it cooks, so don't fold too tightly or the rice won't cook properly. Don't over-stuff the grape leaves either. Remember that the filling is mostly of rice and it will expand as it cooks. Repeat with the remaining grape leaves or until you're out of stuffing.

Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Adding a small inverted plate on top of assembled grape leaves in the pot helps keep them intact and in place and prevents them from floating while cooking. Boil 4 cups of the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering. Once the liquid has been absorbed, you can remove the plate to finish cooking as instructed.

Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked. Once cooked, allow the grape leaves to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.

To Serve

Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.

Add a generous drizzle of quality extra virgin olive oil and transfer to a serving platter.

Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon.

Store properly in the fridge in a tight-lid, refrigerator-safe container for 3 to 4 days. You can enjoy them cold or reheat. To reheat, place in a pot with a tiny bit of liquid, cover and heat over medium-low heat until warmed through.

Amount Per Serving

Serving Size: 1 stuffed grape leaf

Calories 25

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0.2g 

Trans Fat 0g 

Sodium 43.7mg 2%

Total Carbohydrate 2.8g 1%

Dietary Fiber 0.4g 2%

Sugars 0.5g 

Protein 1.6g 3%

Vitamin A 5%

Vitamin C 4%

Calcium 1%

Iron 1%

Magnesium 1%

Potassium 1%

Zinc 3%

Phosphorus 1%

Thiamin (B1) 1%

Riboflavin (B2) 2%

Niacin (B3) 3%

Vitamin B6 3%

Folic Acid (B9) 1%

Vitamin B12 5%

Vitamin K 4%

Concha

RECIPE FOR 16 from @mexicoinmykitchen and hashtag them at #mexicoinmykitchen!

 INGREDIENTS:

• 3¾ cups of All-Purpose Flour, plus extra for dusting
• ½ cup white Sugar
• 2½ tsp Instant Dry Yeast
• ½ tsp Salt
• ½ cup Non-Salted Butter, at room temperature
• 6½ Tbps Eggs
• 1 tsp  Vanilla extract*
• ½ cup  Milk, warm

TOPPING:

• ½ cup  Vegetable Shortening (extra to grease the dough and baking sheets)
• 14 Tbsp Confectioner Sugar
• 1 cup All-Purpose Flour
• 2½ tsp Cocoa powder (for half of the topping, if desired)
• 1 tsp Cinnamon (optional for the white topping)

Directions:

1. Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
2. Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
3. Place the dough on your floured working table and knead it just enough to shape it into a ball.
4. Place this ball in a large greased bowl to rest. Cover it with a plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.
5. While the dough is rising, you can prepare the sugar topping. Soften the shortening with your spatula until it is very creamy, and then add the confectioner’s sugar. Finally, add in the flour little by little (if using, add the ground cinnamon in this step). Set this paste aside to use later. If you’re making half of the Conchas with the chocolate topping, then divide the paste in two and add the cocoa powder to one half, mixing it until it integrates very well.
6. Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into 16 small balls (60 grams each). To shape the balls, lightly flour your hands and place each small ball on the working surface and gently press down with your hand, rotating your hand to form the balls.
7. Place them onto greased baking sheets and continue until you’ve finished shaping all of the dough.
8. Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough.
9. To add the topping, flour your hands and divide the topping paste into 16 balls. Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly.
10. Once you’ve finished placing the topping on the buns, use a concha cutter or a knife to decorate them with the traditional concha shape.
11. Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.

MAKING THE CONCHA TOPPINGS

• While the dough is rising, you can prepare the sugar topping. Soften the shortening with your spatula until it is very creamy, and then add the confectioner’s sugar. Finally, add in the flour little by little (if using, add the ground cinnamon in this step). Set this paste aside to use later. If you’re making half of the Conchas with the chocolate topping, then divide the paste in two and add the cocoa powder to one half, mixing it until it integrates very well.
• Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into 16 small balls (60 grams each). To shape the balls, lightly flour your hands and place each small ball on the working surface and gently press down with your hand, rotating your hand to form the balls.
• Place them onto greased baking sheets and continue until you’ve finished shaping all of the dough.
• Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough.
• To add the topping, flour your hands and divide the topping paste into 16 balls. Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly.
• Once you’ve finished placing the topping on the buns, use a concha cutter or a knife to decorate them with the traditional concha shape.
• Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.
• I hope you try this recipe and enjoy the results. Baking (with or without yeast) can sometimes be tricky, and it can help to try out different recipes to see what works for you. There are many other concha recipes out there on the web, for example, the one at Pati’s Mexican TablePati’s Mexican Table or the one from Marcela Valladolid. The only recipe I’m not very confident about is the one at the King Arthur website, since it is very different than a regular concha recipe you will find in Mexico.

Freeze the concha dough to use it later, by dividing the dough in two and storing one half in a freezer bag. Defrost it overnight and then shape the conchas. You can freeze the already-shaped conchas with the topping already on and store them in a freezer bag. Defrost them until they rise and then cook them as indicated in the recipe above.

London Broil Teriyaki

 Recipe from Time Life Family Favorites Made Easy

Prep Time: 5 minutes

Total Cook time: 25 minutes

Best with Roasted peppers

Ingredients

• 1 to 1 1/4 lb boneless top round; 1" thick
• 1 cup soy sauce
• 1/3 cup sugar
• 1 tsp finely chopped ginger
• 1 clove garlic, crushed
• 1 tbsp cornstarch
• 1 cup cold water
• 1/4 cup thinly sliced scallions; optional

Directions

1. Preheat broiler to high heat. In a small saucepan, combine soy sauce, ginger, sugar and garlic, stirring until sugar is dissolved. Remove 1/2 cup of sauce for basting
2. Place steak on rack of broiler pan. Brush basting sauce generously onto the steak
3. Broil 4" from heat for 10 minutes. Turn and brush with remaining basting sauce. Broil an additional 5 - 6 minutes or until desired meat temperature:
4. Mix cornstarch with water and add to mixture in saucepan. Bring to boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally until thickened; 8 - 10 minutes
5. Let steak stand for 2 minutes away from heat. Slice diagonally across the grain. Serve steak with sauce. Garnish with scallions.

Sweet and sassy spare-ribs

 Recipe from Time Life Family Favorites Made Easy

Prep Time: 8 minutes

Total Cook time: 27 minutes

Best with Vegetable Fried Rice with extra plum sauce on the side

Ingredients

• 2 racks (1 1/2 lbs each) baby back ribs
• 1/4 cup hoisin sauce
• 1/4 Chinese plum sauce or apricot preserves
• 1/4 cup rice wine vinegar
• 2 tbsp soy sauce
• 2 tsp minced garlic; optional

Directions

1. Adjust oven rack to 6" from broiler. Preheat broiler to high
2. Line large shallow baking pan with heavy duty aluminum foil. Cut racks into individual ribs and arrange ribs meat side down, close together but not touching
3. In a small bowl, combine the remaining ingredients. Stir well
4. Spoon 1/3 sauce over ribs. Broil for 10 minutes.
5. Turn ribs meat side up. Spoon another 1/3 sauce over ribs
6. Broil ribs for 6 minutes and spoon remaining sauce over ribs. 
7. Broil an additional 4 minutes or until ribs are crispy

Old-Fashioned Beef Stew

 Recipe from Time Life Family Favorites Made Easy

Prep time: 15 minutes

Total Cook time: 29 minutes

Best with biscuit and gravy on top

420 Calories per serving.

Ingredients

• ¾ tsp coarse salt, divided
• ½ tsp fresh ground pepper, divided
• 1 lb boneless skirt or flank steak, cut into small chunks
• ¼ cup all purpose flour
• 3 tsp olive oil, divided
• 1 ½ cups coarsely chopped red onions
• 8 oz sliced mushrooms
• 3 cups beef broth
• 4 tsp tomato paste
• 3 - 4 large thyme sprigs
• 1 large bay leaf
• 1 lb baby Yukon gold potatoes, quartered
• 8 oz baby carrots
• 4 tsp finely chopped flat leaf parsley

Directions

1. Place flour, ½ tsp salt and ¼ tsp pepper into zippered bag. Put meat into bag, seal and shake to coat
2. Heat 6 qt pot over high heat. Add 2 tsp oil and coat pot. Remove meat from bag and place in pot. Brown meat on each side for about 2 minutes. Remove with slotted spoon. Set aside.
3. Add remaining oil to pot. Add onions; cook stirring occasionally until soft; about 4 - 5 minutes. Add mushrooms; sprinkle with salt and pepper. Cook mushrooms until tender; about 1 - 2 minutes. Add broth and whisk in tomato paste. Add bay leaf and thyme. Bring to boil.
4. Add potatoes, carrot and meat. Cover and adjust heat to rapid simmer. Cook for 15 mins
5. Remove bay leaf and thyme twigs. Divide stew into four bread bowls.

Creamy Shrimp Fettuccine

 Recipe from Easy Everyday Cooking

Prep Time: 15 minutes

Cooking time: 20 minutes

Perfect with steamed peas, scallops and crab

Ingredients

• 1 lb medium shrimp, peeled and deveined
• ¼ cup vegetable broth or white wine
  
• 2 cloves garlic, minced
• 8 oz fresh mushrooms, sliced
• 1½ cups whipping cream
• 1 tsp dried basil
• pinch of salt
• 8 oz fettuccine
• 2/3 cup grated Parmesan cheese
• ¼ butter, softened
  

Directions

1. Bring 2 cups of water to a boil in a large saucepan over medium high heat. Add shrimp. Boil for 1 minute or until shrimp turns pink. Remove shrimp with a slotted spoon; keep warm
2. Continue boiling shrimp broth. Add vegetable broth and garlic to the saucepan. Boil until liquid is reduced to ½ cup; about 12 minutes. Add mushrooms, whipping cream, basil, butter and salt.
3. Simmer sauce over medium heat, stirring occasionally; for about 6 minutes. Meanwhile, cook pasta according to package instructions; drain well. Place in a large bowl.
4. Add shrimp to saucepan. Heat for 1 minute. Spoon shrimp and sauce over pasta. Sprinkle with parmesan cheese and toss. Serve immediately.
5. Place leftover shrimp fettuccine in a casserole and top with buttered bread crumbs. Bake in a 350ºF oven for about 15 minutes for a delicious entrée

Sugar Cookies

 Recipe courtesy of Alton Brown from Good Eats: The Cookie Clause in Food Network Channel

Total hours: 2 hr 24 min

Yields: 3 dozen

Ingredients

• 3 cups all purpose flour
• ¾ tsp baking powder
  
• ¼ tsp salt
  
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tbsp milk
• Powdered sugar, for rolling out dough

Directions

1. Sift flour, baking powder and salt together. Set aside. Place butter and sugar in a large bowl of an electronic mixer. Beat until light in color on low speed. Add egg and milk to combine. Gradually add flour until mixture pulls away from the side of the bowl. 
2. Divide the dough in half. Wrap in waxed paper. Refrigerate for 2 hours
3. Preheat oven to 375º F
4. Remove 1 wrapped pack of dough from the refrigerator 
5. Sprinkle surface where you will roll out the dough with powdered sugar. 
6. Roll out dough to ¼ inch thick. Move dough around and check underneath frequently to make sure it is not sticking. If dough has warmed up during the rolling process, place a cold cookie sheet on top of the dough for 10 minutes to chill.
7. Cut dough into desired shape. Place cookies at least 1 inch apart from each other on greased baking sheet
8. Bake for 7 to 9 minutes or until cookies are beginning to turn brown around the edges. Make sure to rotate cookie sheet halfway through baking time.
9. Remove from the oven when done. Let sit on baking sheet for 2 minutes on a wired cooling rack
10. Serve as is or decorate as desired. Store in an air tight container up to a week.

Filipino Rice Cake

 In the Philippines, this little nugget of pastry is called "Puto." I do not need to explain that this is a derogatory word to all those people of the Spanish countries. I'm sorry. Some Filipinos enjoy this treat with dinuguan or in the morning as it is or with coffee.

Ingredients

• 4 cups rice flour
• 2 cups sugar
• 2 ½ tbsp baking powder
• 2 cups coconut milk
• 2 ½ cups water
• ½ cup butter, melted
• 1 egg
• Cheese for topping (optional)
• Food coloring (optional)
• 1 tbsp tapioca (optional)

Directions

1.  Sift the dry ingredients together into a bowl until they're thoroughly incorporated. 
2. Combine 16 oz of rice flour and 1 ½ cups of water in a bowl. Cover it. Let it sit at room temperature overnight
3. Add the butter, coconut milk, egg and mix all the ingredients thoroughly. To make the rice cake gelatinous, you can add 1 tbsp of tapioca to the entire batch
4. To create multiple colors, divide each batch into 4 parts. Place 1 - 2 drops of unique colors
5. Pour the mixture in molds or small cupcake pans
6. Put cheese on top of the mixture
7. Prepare the steamer. Put the molds in the steamer. Steam for 20 minutes. Check up on them after 10 minutes. Pierce rice cake with toothpick to check if the dough comes out clean
8. Remove auto from molds when done. Cool for 2 minutes
9. Serve while warm

Malted Milk Ball Freeze

 Preparation Time: 10 minutes

Perfect with Chocolate cookies

Serves 4

Ingredients 

• 2 cups malted milk balls
• 1 quart vanilla ice cream, softened
• ¼ cup chocolate syrup
  
• 2 cups milk
• ½ cup whipped topping
  

Directions

1. Turn blender on and drop malted milk balls in the blender container. Process until crushed; repeat in batches. Reserve ½ cup crushed malted milk balls; set aside.
2. Combine ice cream, chocolate syrup, milk and crushed malted milk balls in blender
3. Process ice cream mixture until well blended for about 1 minute
4. Pour ice cream mixture into glasses. Top each serving with a heaping tablespoon of whipped topping. Sprinkle with reserved crushed malted milk balls

Strawberry Chiffon Tart

 Preparation time: 1 hour

Perfect with cranberry tea

Serves 6

Ingredients

• 1 cup graham cracker crumbs
• 2/3 cup finely chopped walnuts
• 1/4 cup butter, melted
• 1 egg white, lightly beaten
• 1 (3 ounce) package strawberry gelatin
• 1 cup water, boiled
• 2 cups frozen vanilla yogurt, softened
• 1½ cups sliced fresh strawberries
• 2 whole strawberries

Directions

1. Preheat oven to 350°F. Combine graham cracker crumbs and walnuts in a medium bowl; mix well. Almonds or pecans make a tasty substitute for the walnuts. Stir in butter and egg white.
2. Press crumb mixture over bottom and up sides of a quiche dish or pie plate. Bake crust until lightly browned, about 10 minutes. Cool slightly.
3. Meanwhile, combine gelatin and boiling water in a large bowl, stirring until gelatin dissolves. Stir frozen yogurt into gelatin. Fold in sliced strawberries. 
4. Spoon strawberry mixture into piecrust. Freeze, covered, until firm. Top with whole strawberries.

Cherry Surprise

Ingredients

• 15 double graham crackers, crushed
• 1 stick butter or margarine
• 1/4 cup powdered sugar
• 1 pkg (8 oz) cream cheese
• 1/4 milk
• 1/2 cup sugar
• 1 tsp vanilla
• 1 container (8 oz) whipped topping
• 1 can prepared cherry pie filling

Directions

1. Mix graham crackers, butter and powdered sugar. 
2. Press into large pan or 12 individual jars to make a crust
3. Mix cream cheese, milk, sugar and vanilla
4. Fold in whipped topping
5. Spread whipped topping mixture on top of crust
6. Top with cherry pie filling
7. Chill before serving

Brought to you by Angela Burkall

Realtor

West & Woodall Town, Lake & Country Properties, Inc.

1210 Cole Mill Road Suite 100

Durham, NC 27705

919-382-2000 x1018

Fax: 919-287-2405

Angela@westandwoodall.com

The Personal Marketing Co. © 2016

This material in this publication is for your information only and not intended to be used in lieu of seeking additional consumer or professional advice.

Spinach and Feta Quiche

Ingredients

• 1 pkg (10 oz) frozen/fresh chopped spinach
• 4 eggs
• 3/4 cup cream
• 1 1/4 cup milk
• 2 tbsp lemon juice
• 2 tbsp parsley, chopped
• dash of pepper
• pinch of salt
• 4 oz Feta cheese, crumbled *optional choice is cream cheese if you're not into Feta
• 1 pie crust
• 3 tbsp fresh grated parmesan cheese

Directions

1. Preheat oven at 375°F. Defrost the frozen spinach and drain. Squeeze out as much moisture as possible. [Chop 10 oz of fresh spinach] In a bowl, beat eggs together with cream and milk. 
2. Add lemon juice, parsley, salt and pepper.
3. Stir in spinach and Feta cheese
4. Pour filling into crust and sprinkle grated Parmesan cheese on top
5. Bake for 30 - 40 minutes or until filing in the center comes out dry. 
6. Cool for 10 minutes before serving

Brought to you by Angela Burkall

Realtor

West & Woodall Town, Lake & Country Properties, Inc.

1210 Cole Mill Road Suite 100

Durham, NC 27705

919-382-2000 x1018

Fax: 919-287-2405

Angela@westandwoodall.com

The Personal Marketing Co. © 2016

This material in this publication is for your information only and not intended to be used in lieu of seeking additional consumer or professional advice.

Orecchiette with Tomato, Basil and Burrata cheese

Prep time: 10 mins
Cook: 15 mins
Serves 6

Ingredients

• 1 box Barilla Collezione Orecchiette
• 2 garlic cloves, chopped
• 4 tbsp extra virgin olive oil, divided
• 1/2 tsp red pepper flakes
• 4 basil leaves, torn
• 1 can (28 oz) San Marzano tomatoes, crushed
• pinch of salt
• dash of pepper
• 8 oz Burrata cheese, roughly cut

Directions

1. Cook pasta according to package directions. (but read step 3)
2. Meanwhile, sauté garlic and red pepper with half the olive oil for 1 minute, add tomatoes, salt and pepper; bring to a simmer. Cook for 5 minutes.
3. Drain pasta one minute less than cook time reserving 1/2 cup of cooking water; toss with the sauce. (ew, no. You can either microwave 1/2 a cup of water or if you have a self-heating thermos, pour 1/2 cup of hot water after draining the wax infested water)
4. Serve pasta topped with basil, cheese and drizzle remaining olive oil over the top.

From Barilla recipe © 2017

Classic French Eclairs

Prep time: 25 mins
Cooking time: 30 mins
Perfect with espresso 😮😬
Makes 12

Ingredients

• 1/2 cup butter or margarine
• 1 cup water
• 1 cup all purpose flour
• pinch of salt
• 4 eggs
• 1 package (10 oz) vanilla instant pudding mix
• 1 cup milk
• 2 cups whipped topping
• 1 can (16 oz) milk chocolate frosting

Directions

1. Preheat oven to 400°F. Bring butter and water to a boil in a saucepan. Add flour and salt all at once. Cook, stirring vigorously, until mixture forms ball. Remove from heat.
2. Add eggs 1 at a time, beating until smooth after each addition. Spoon into strips on greased baking sheets. Bake for 30 minutes or until golden brown.
3. Split lengthwise; scoop out doughy centers. Cool on wire racks. Prepare pudding mix with milk using package directions. Blend in whipped topping.
4. Spoon pudding into eclairs. Replace tops. Warm frosting in microwave on HIGH for 3 minutes. Drizzle over eclairs.

For a thicker pudding, use half the amount of milk.

From Easy Everyday Cooking

Meringue Kisses

Prep time: 20 mins
Cooking time: 20 mins
Perfect with fresh strawberries
Makes 24 kisses

Ingredients

• 2 egg whites
• 1/8 tsp cream of tartar
• 1/8 tsp salt
• 1/4 tsp vanilla extract
• 3/4 cup sugar

Directions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper
2. Beat egg whites in a large bowl with an electric mixer set on medium speed until foamy. Add cream of tartar, salt and vanilla, beating until soft peaks form.
3. Beat on high speed, adding sugar gradually, until stiff peaks form. Drop by spoonfuls 2 inches apart onto prepared baking sheet. *optional: fold 1/2 cup miniature chocolate chips into the beaten egg whites
4. Bake for 20 minutes or until light brown and set. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.

From Easy Everyday Cooking

Double Crunch Pie

Prep time: 15 mins
Perfect with mocha coffee
Serves 6

Ingredients

• 1 package (3.8 oz) instant chocolate pie filling
• 8 oz whipped topping
• 1 prepared chocolate crumb piecrust (6 oz)
• 15 chocolate creme sandwich cookies, crushed into chunks
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips

Directions

1. Prepare pie filling in a large bowl according to package directions.
2. Fold whipped topping into pie filling; stir until well blended
3. Spread pie filling mixture evenly in piecrust. Chill in freezer until slightly set, about 10 minutes.
4. Combine cookie chunks, chocolate chips and peanut butter chips in a small bowl. Sprinkle over pie filling. Refrigerate until ready to serve.
5. Mix 1/2 cup melted butter and 1 1/3 cups chocolate cookie crumbs. Press into a pie pan

From Cooking Xpress

Pink Piggy Cake

Serves 8-10

Ingredients

• 2 baked 9-inch round cakes
• 6 cups pink frosting
• 2 pink Necco wafers
• 2 green M&M candies
• 2 brown M&M candies
• 1 1/2 pink Snowball cupcakes
• 1 red sour gummy string

Directions

1. Layer the cakes and frost them pink. To make the eyes, use frosting to glue the two green candies onto the Necco wafers.
2. Place the brown candies side by side on the whole cupcake for the snout. Cut the half cupcake in half cupcake in half again and frost the cut edges for the ears.
3. Tie the gummy string into a Q for the tail. 

From Family Fun Magazine

Chocolate Chunk Cookies

Prep time: 10 minutes
Bake time: 8-10 mins
Makes 16
225 calories per cookie

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/4 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 cup all purpose flour
• pinch of salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup rolled oats
• 1 1/4 cups chocolate chunks

Directions

1. Preheat oven to 350°F. Lightly grease two large baking sheets
2. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract; set aside
3. Sift the flour, salt, baking powder, and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.
4. Spoon tablespoonfuls of the dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.

From Great American Recipes 

Chocolate Chip Ice Cream Pie

Preparation time: 30 minutes
Freezing time: 1 hour
Serves 6 to 8

Ingredients

• 1/2 cup chocolate syrup
• 1/3 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• 1/4 cup sour cream
• 1 quart chocolate chip ice cream, softened 

Directions

1. Coat bottom and sides of an 8-inch pie plate lightly with butter
2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

To get a clean, even slices of pie, fill a bowl with hot water. Dip the knife in the hot water and wipe it off. The hot knife will slice right through the frozen ice cream and crust with minimum effort.

Copyright of Grandma's Kitchen 

Cheesy Spinach Artichoke

From Delish.com

INGREDIENTS

8 oz. cream cheese, softened

1/2 c. finely chopped artichoke hearts

1/2 c. finely chopped spinach

1 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan

1 garlic clove, minced

1 tbsp. chopped parsley, plus more for garnish

1/2 tsp. crushed red pepper flakes, plus more for garnish

Kosher salt

Freshly ground black pepper

2 bagels, halved

DIRECTIONS

Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, 2/3 cup mozzarella, Parmesan, garlic, parsley, and red pepper flakes. Season with salt and pepper and stir to combine.

Place bagels cut side up on baking sheet and spread each with spinach-and-artichoke mixture. Top with remaining mozzarella. Bake until bagels are warmed through and cheese is melty, 10 to 12 minutes. Broil if desired.

Garnish with more parsley and red pepper flakes, and serve.

Sweet and Sour Chicken

Different meat can be used for this recipe such as Cod fish, Pork shoulder, or Shrimp.
Prep Time 30 mins
Cook Time 45 mins - 1 hour
Serves 4


Ingredients:

• 1 cup all purpose flour
• 1 cup panko
• 1 large egg (optional)
• pinch salt
• dash ground black pepper
• 1 lb chicken breast
• vegetable oil
• large white onion; quartered
• garlic
• 2 tomatoes; quartered
• 2 red bell peppers; thinly sliced
• 2 zucchini; thinly sliced
• basil
• fresh or canned pineapple 
• 1/3 cup rice vinegar
• 4 tbsp brown sugar
• 1 tbsp ketchup
• 1 tsp soy sauce 
• 2 tsp cornstarch
• 2 tsp Red Wine vinegar (for fish or pork)

Directions:

1. Cut chicken breast into bite size chunks (about 1" or 2"). Dress it with salt and pepper. 
2. Prepare the vegetables by washing them under cold running water. Cut the bell peppers in horizontal bite sized slices (about 3"). Cut the onion and tomatoes in quarters. Cut the pineapple from the top and bottom. Then with a filet knife, peel off the spear.
3. In a small mixing bowl, mix the rice vinegar, brown sugar, ketchup, soy sauce and cornstarch together until combined. Set aside.
4. In a large bowl, mix the flour and panko. Fold in the boiled chicken until fully covered
   **You have the option to dip the raw chicken in the egg and fold it into the dry flour mix. Be aware that even though the flour will cook once you fry them in oil, the chicken will take 10 to 15 minutes to cook completely. 
5. In a large pot, add 4 cups of water to boil in high heat. Once the water starts boiling, add the chicken and simmer for 10 minutes.
6. Meanwhile, in a large pan, or if you have a deep fryer, heat the vegetable oil in medium-high heat. Cook chicken for 2 - 3 minutes or until flour turns golden brown. Set aside for oil to drain.
7. In a wok, add 1 tsp vegetable oil under medium heat. After 10 minutes, add garlic and onion. Add chicken, vegetables, pineapple, sweet and sour sauce. Simmer for 5 minutes or until vegetables are tender (10 - 15 minutes). Serve with rice.

Fudgy Chocolate Cake

From Great American Recipes
Prep Time 35 mins
Bake Time 20 - 25 mins
Serves 8
Calories 745

For a super light cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it. Thereby encouraging the cake to rise.

Ingredients

• 6 oz white chocolate, for garnish
• 1 cup unsalted butter
• 1 cup 3 tbsp granulated sugar
• 1 1/2 cups all purpose flour
• 1/2 cup 3 tbsp unsweetened cocoa powder
• 1tbsp baking powder
• 1 tsp salt
• 4 large eggs
• 1/2 pint heavy cream
• 10 1/2 oz semi-sweet chocolate

Directions

1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350℉.
2. Grease the base of two 8" round cake pans; lined with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3. Bake cakes until a toothpick in centers comes out clean, 20 - 25 minutes. Leave cakes in pans to cool for 1 minute. Turn over onto a wire rack. Peel off lining paper; let cool
4. Meanwhile, heat heavy cream just to a boil. break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes. Whisk until thickened to a spreadable consistency.
5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish

Candy Corn Cookies

From Great American Home Baking: Cookie Collection
444 Liberty Ave
Pittsburgh, PA 15222
800.683.8115

Baking Time 9 - 11 minutes
Makes about 2 dozen

It's very important to keep the remaining half of dough chilled while working with the first half. This dough tends to become very sticky when left a room temperature.

Ingredients

• 1 package (18 oz) refrigerated sugar cookie dough
• 1/2 cup all-purpose flour
• 1 teaspoon grated lemon zest
• 1/8 teaspoon yellow food coloring paste
• 1 1/2 teaspoons grated orange zest
• 1/4 teaspoon orange food coloring paste
• 1/2 cup white chocolate chips
• orange and yellow colored sugars

Directions

1. Preheat oven to 350℉. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into 3 equal portions.
2. Add lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain.
3. Divide each dough section in half. Roll 1 piece of each color into a 12" long rope. Transfer dough ropes to a lightly floured work surface, side by side and lengthwise, with the orange rope in the middle. 
4. Place parchment paper over dough; gently roll into a 15 x 4-inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.
5. Transfer triangles, 1 inch apart, to an uncreased baking sheet. Push a ruler against sides of triangles to straighten edges. Repeat with remaining dough. Bake until lightly browned, 9 - 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely.
6. In a small microwave-safe bowl, microwave white chocolate on high until melted, about 1 minute. Dip wide end of cookies into chocolate. Dip into colored sugars. Let stand until set.
7. To turn these cookies into sandwiches, place 1 heaping tablespoon of dark chocolate frosting in between 2 cookies. 

Beef and Broccoli Stir-Fry

From Great American Recipes
Prep Time 20 mins
Cook Time 15 mins
Serves 6
Calories 305

Ingredients

• 1/2 cup soy sauce or black bean sauce
• 2 tbsp lemon or lime juice
• 1 tbsp cornstarch
• 1 tbsp dark brown sugar
• 1 clove garlic, crushed
• 1 tsp black pepper
• 2 tbsp vegetable oil, divided
• 2 lb top sirloin, sliced 1/4 inch thick
• 1 medium onion, thinly sliced
• 2 medium heads of broccoli
• 2 tsp grated fresh ginger root
• 1 cup sliced button mushrooms, optional

Directions

1. Cut broccoli into florets. Set aside. In a small bowl, combine 1/4 cup soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside. 
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook garlic and onions until slightly brown and transparent respectively. Add beef and the rest of soy sauce. Stir fry until almost cooked through about 2 minutes. Transfer beef to a plate and cover to keep warm.
3. Heat remaining oil in skillet. Add cut broccoli florets (about 4 cups) with 1/2 cup water. Bring to boil, cover, reduce heat, and simmer for 3 minutes.
4. Return beef to skillet with soy sauce mixture; add ginger and mushrooms. Bring to a boil and cook, stirring constantly until sauce thickens - about 2 minutes. Serve with rice or egg noodles.

Chicken alla Naples

From Easy Everyday Cooking
Prep Time 20 minutes
Cooking Time 25 minutes
Serves 6

If fresh tomatoes are high-priced and of poor quality, you can economize by suing canned whole tomatoes. For double savings, just drain and use the juice as called for in this recipe. Chicken breasts will cook more quickly and evenly if you remove the tenderloin strip before pounding. You can prepare the chicken through step 1 up to 4 hours ahead. Wrap in waxed paper and refrigerate until ready to use. For a spring time flavor, add 9 oz of artichoke hearts, halved.

Ingredients

• 1/2 cup all-purpose flour
• 6 skinless, boneless chicken breasts (4 oz each)
• 1 tbsp butter
• 2 tbsp olive oil
• 1 cup chopped tomatoes
• 1/2 cup tomato juice or red wine
• 1 clove garlic, minced
• 2 tbsp chopped fresh basil or 2 tsp dried basil
• 1/4 cup grated Parmesan cheese 

Directions

1. Preheat oven to 350℉. Place flour in a shallow dish. Pound each chicken breast on waxed paper to 1/4 inch thickness. Coat with flour.
2. Melt butter with olive oil in a large skillet over medium-high heat. Add chicken; cook until lightly browned on both sides, about 5 minutes. Drain on a paper towel-lined plate.
3. Combine tomatoes, tomato juice, garlic and basil in a medium baking dish. Add chicken to baking dish; spoon tomato mixture over chicken.
4. Bake chicken for 15 minutes. Sprinkle with Parmesan. Bake until chicken is cooked through, about 10 minutes longer.
5. Serve with spaghetti

Creamed Chicken and Biscuits

From Grandma's Kitchen: Treasured Family Recipes
Prep Time 28 minutes
Baking Time 35 minutes
Serves 6

Ingredients

• 1/2 large onion
• 1 1/2 teaspoons butter
• 4 cups chopped cooked chicken
• 10 3/4 oz can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup chopped pimiento
• 1 cup shredded mild Cheddar cheese, divided
• 6 frozen biscuits, thawed

Directions

1. Preheat oven to 350℉. Grease the bottom and sides of an 11x7 inch baking dish
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup of the Cheddar.
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

Herb-Roasted Chicken

From Great American Recipes
Prep Time 20 mins
Roast Time 1 hr 40 mins
Serves 6
350 calories

Ingredients

• 2 tbsp butter
• 1 tsp dried sage
• 1 clove garlic, crushed
• 1/8 tsp black pepper
• 1 whole chicken (3 lb 5 oz)
• 1 tsp dried rosemary
• 1 onion, peeled
• 2 cups chicken broth
• 6 oz new potatoes, parboiled
• 3 bell peppers, deseeded and cut into quarters
• 2 medium zucchini, cut into chunks
• 1 red onion, sliced
• 1 tbsp olive oil
• flat-leaf parsley sprigs, to garnish

Directions

1. Preheat oven to 375℉. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it. Put 2 tablespoons of ready-made pesto under the chicken skin.
2. Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
3. Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand for 15 minutes before serving.
5. Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35 - 40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.

Triple layer Lemon Cake

From Nordic Ware
www.nordicware.com
5005 HWY 7
Minneapolis MN 55416
877.466.7342

Ingredients

• 4 1/2 cups all purpose flour
• 3 cups sugar
• 1 1/2 Tbsp baking powder
• 3/4 tsp baking soda
• 1 Tbsp lemon zest
• 2 cups milk
• 1/4 cup lemon juice
• 3/4 cup butter, softened
• 2 tsp vanilla
• 3 eggs
• 10 oz strawberry fruit spread
• 1/2 cup butter
• 4 cups powdered sugar
• 1/4 cup lemon juice
• 1 1/2 tsp vanila

Directions

1. Preheat oven to 350℉. Spray cake pan with baking spray and set aside. 
2. In a large bowl, combine flour, sugar, baking powder, baking soda and lemon zest. Add milk, lemon juice, butter and vanilla while mixing in low speed until combined. Increase speed to high and mix for 2 minutes. Add eggs, and mix on high for an additional 2 minutes. 
3. Scrape bowl occasionally. Pour 1/3 of batter in pan. Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. 
4. Rotate pan halfway through baking to ensure even cooking. Cool in pan 10 minutes. Invert onto a wire rack to cool completely before frosting.
5. To make frosting, heat butter on medium to high until fluffy in a large bowl.
6. Slowly add 2 cups of powdered sugar, beating to combine. 
7. Slowly add lemon juice and vanilla until combined.
8. Slowly add remaining powdered sugar, beating until well combined and frosting is of desired spreading consistency, adding additional lemon juice if needed
9. Place one layer of cake on plate. Spread half o f the strawberry spread onto the cake layer. Place second layer on top of first. Spread the remaining strawberry spread onto the cake layer. Place the third layer on top of the two layers. Frost the top and sides of the cake. Decorate top of cake with fresh strawberries, if desired.

Spring Tofu Soup

by ALISON ROMAN Makes: 4 servings Total time: 20 minutes

For my benefit of not having ads on my face while reading a recipe online.

 Ingredients:

• 3 garlic cloves, finely grated or chopped
• 1 jalapeño, finely grated or chopped
• 2 lemons
• Kosher salt and freshly ground black pepper
• 4 cups vegetable or chicken broth
• 1/4 cup soy sauce
• 10 ounces mushrooms, such as enoki, white button, cremini or oyster
• 1 bunch asparagus, ends trimmed, thinly sliced
• 1 1/2 cups peas (fresh or frozen)
• 1 (12- to 14-ounce) package soft tofu, drained, or use firm tofu, cut in bite-size pieces
• Olive oil, for drizzling
• 4 scallions, very thinly sliced, for serving

Steps:

1. Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside. 
2. In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper. 
3. Add mushrooms and simmer until they’re just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they’re bright green and starting to float, 2 to 4 minutes. 
4. To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over. 
5. Drizzle with olive oil and scatter with scallions before serving. 

White Chocolate Hazelnut Pie

From Keebler Ready Crust recipe

Ingredients:

• 1 1/4 cups of cold milk
• 2 tbsp hazelnut flavor instant coffee powder or **hazelnut creamer or hazelnut chocolate spread
• 2 packages white chocolate flavor instant pudding & pie filling or **white chocolate baking chips
• 1 tub frozen non-dairy whipped topping, thawed, divided
• 1 Keebler Ready Crust chocolate
• 1 package (8 oz) cream cheese, softened **

Directions:

1. In a large bowl, whisk together milk and coffee powder. Add pudding mix**. Beat with wire whisk for 1 minute until thick. Whisk in half of whipped topping.
2. Spread in crust. Top with remaining whipped topping. Garnish as desired. Enjoy immediately or refrigerate until ready to serve

8 servings

If you want to give your no-bake recipe a golden crust, brush it with a beaten egg or egg white and bake at 375°F for 5 minutes. Cool before filling.

Visit https://readycrust.com for more information on recipes

Call 1-877-453-5837 for FAQs and products or write to PO Box CAMB Battle Creek MI 49016-1986

Provide production code on package: K 122439 007

Raspberry Swirl Cheesecake pie

From Keebler Ready Crust recipe

Ingredients:

• 1 package (8 oz) cream cheese, softened - microwaved at high for 15 to 20 secs
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup lemon juice, divided
• 1 egg
• 1 Keebler Ready Crust Chocolate
• 1 Keebler Ready Crust Graham
• 1/2 cup seedless red raspberry preserves

Directions:

1. In a small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of lemon juice. Add egg while beating mixture until combined
2. Pour half of cream cheese mixture into crust. In a small bowl, combine preserves and remaining lemon juice. Spoon half of preserves mixture over the cream cheese mixture in the crust.
3. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
4. Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
5. Garnish as desired. Store in refrigerator 

8 Servings

If you want to give your no-bake recipe a golden crust, brush it with a beaten egg or egg white and bake at 375°F for 5 minutes. Cool before filling.

Visit https://readycrust.com for more information on recipes

Call 1-877-453-5837 for FAQs and products or write to PO Box CAMB Battle Creek MI 49016-1986

Provide production code on package: K 122439 007

Cheesy asparagus and hot dogs

Well, since there wasn't a lot of groceries available at the store, I had to be creative. You can only eat so much Mac-N-Cheese dogs before your edimame decides it's disgusting.

Here's to an easy recipe I created

Ingredients:

• 4 beef franks - simply natural
• asparagus spears - fresh
• 1 can of cream of broccoli cheese
• 1 cup of pasteurized milk
• 1/4 cup of butter

Directions:

1. Place cream of broccoli cheese in pot on low heat. Add milk and butter. Stir until creamy.
2. Wash and cut asparagus spears to bite size pieces. bite size is about half the size of your pinky. if you have small hands, then yes; it will be the size of your pinky unless you have freakishly long fingers like I do
3. In a different pot, boil beef franks until cooked. Once cooked, cut into bite size pieces and toss it in the cheesy asparagus soup
4. Stir until butter is no longer floating in the soup.
5. Serve with rice

Chocolate Almond Butter Smoothie

recipe by Dr. Black Livingood, Triangle Health Center

Ingredients:

• 1 scoop of chocolate grass-fed whey protein powder
• 2 - 3 tbsp unsweetened almond milk or peanut butter milk (wait, what?) or unsweetened coconut milk
• ice for desired thickness and texture
• Avocado is optional

Directions:

Put everything in a high powered blender and mix until completely pulverized. Put in a cup with a lid. If it begins to settle, continue to shake.

Berry Smoothie

recipe by Dr Blake Livingood (Don't get me started), Triangle Health Center

Ingredients:

• 2 handfuls of organic greens (Dude, I have small hands)
• 1/2 can of organic full fat coconut milk (it's not organic if it's in a can!)
• 1 cup of water or ice
• 1 cup of frozen organic berries (it's not organic if it's frozen); if using fresh berries add 2 - 4 ice cubes (dude, seriously... my ice cubes are 1.5"x1.5"x1.5")
• 1/2 to 1 scoop of chocolate or vanilla grass-fed whey protein powder (grass fed whey? WTF is that? oh! apparently cows fed with whey)

Directions:

Put everything in a high powered blender and mix until completely pulverized. Put in a cup with a lid. If it begins to settle, continue to shake. Drink in moderation**


DISCLAIMER:
Grass-Fed Whey Protein in high doses can cause some side effects such as increased bowel movements, nausea, thirst, bloating, cramps, reduced appetite, tiredness (fatigue), and headache.