Old Fashion Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Hot Chocolate Soufflé

1/2 cup sugar, DIVIDED
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/8 tsp. salt
1 cup milk
1/2 tsp. vanilla
4 EGG WHITES, room temperature
1/4 tsp. cream of tartar
4 EGG YOLKS
Here’s How

HEAT oven to 350°F. MIX 1/4 cup sugar, the cocoa powder, flour and salt in medium saucepan; gradually whisk in milk until smooth. COOK over medium heat, stirring constantly, until mixture thickens and boils. STIR IN vanilla. Remove from heat.
BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD remaining 1/4 cup sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in Soft Peaks.
STIR egg yolks into reserved sauce until blended. Gently but thoroughly FOLD yolk mixture into whites until no streaks of white remain. Carefully POUR into ungreased 1-1/2 to 2-qt. soufflé dish. For a "top hat", hold metal spatula upright and make a ring in top of the soufflé mixture, 1 inch from side of dish and 1 inch deep, if desired.
BAKE in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. SERVE IMMEDIATELY.

Cream Puff

1 cup water
1/2 cup (1 stick) butter, cut into pieces
1cup bread flour OR all-purpose flour
1/8 tsp. salt
4 EGGS
Pastry Cream (Vanilla Custard Filling)
Powdered sugar OR Chocolate Glaze
Here’s How

POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.
ADD eggs, 1 at a time, beating after each addition, by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.
For cream puffs: DROP dough by scant 1/4 cupfuls, about 2 inches apart onto ungreased baking sheet. For éclairs: Shape scant 1/4 cupfuls into 4 x 1-inch fingers on ungreased baking sheet.
Bake in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each puff with tip of sharp knife. Cool on wire rack.
Just before serving, CUT OFF 1/2 inch from top of each puff; pull out any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each puff; replace tops. SPRINKLE cream puffs with powdered sugar; spread éclairs with 2 tsp. chocolate glaze each. REFRIGERATE leftovers promptly.

For the Vanilla Cream Filled
3 EGG YOLKS
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp. salt
3/4tsp. vanilla
Here’s How

BEAT egg yolks well in medium bowl or glass measure; gradually stir in milk until blended.
MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately.
COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent "skin" from forming. REFRIGERATE until thoroughly chilled, at least 1 hour.

Classic Flan

1/2cup sugar

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

6 EGGS

1/2 tsp. vanilla
Here’s How

CARAMELIZE SUGAR: (Caution: Caramelized sugar is very hot; do not touch it.) PLACE sugar in small heavy saucepan. HEAT over medium heat, watching carefully, until sugar is melted and turns deep golden brown. IMMEDIATELY remove from heat and pour into 9-inch flan dish or pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.
HEAT oven to 350°F. MIX condensed and evaporated milks in medium saucepan; heat until very hot. Milk should be steaming but not bubbling. Meanwhile BEAT eggs and vanilla in medium bowl until blended but not foamy; slowly stir in hot milk.
PLACE flan dish in baking pan large enough to hold dish without touching sides of pan. POUR egg mixture into flan dish.
PLACE pan on rack in center of 350°F oven; pour very hot water into baking pan (Hot-Water Bath) to within 1/2 inch of top of flan dish. BAKE until knife inserted near center comes out clean, 35 to 40 minutes. REMOVE dish from water bath at once; cool on wire rack.
Enjoy

To serve warm, cool on wire rack 10 minutes. Gently loosen edges with tip of knife. Invert onto platter.
To serve cold, cool completely on wire rack. Refrigerate several hours or overnight to chill thoroughly. Gently loosen edges with tip of knife. Unmold before serving.
Garnish with strawberries and fresh mint. Cut into wedges.

Twice-Baked Sweet Potato Casserole with Bacon

INGREDIENTS
6lb dark-orange sweet potatoes (9 large or 12 medium)
8oz bacon (8 to 10 slices)
1/4cup Progresso panko crispy bread crumbs or plain bread crumbs
1tablespoon butter or margarine, melted
1/2cup sour cream
1/4cup butter or margarine, softened
2medium green onions, chopped (2 tablespoons)
1/2teaspoon salt
1/4teaspoon pepper
DIRECTIONS
1Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.
2Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
3In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.
4Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
Save prep time by using pre-cooked bacon.
This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.

triple coconut cream pie

1Pillsbury refrigerated pie crust, softened as directed on box
1can (13 1/2 oz) coconut milk, shaken well
1/2cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1cup whole milk
1/2vanilla bean, split (or 1 teaspoon vanilla)
2/3cup sugar
1/4teaspoon salt
5large egg yolks
1/4cup cornstarch
1/2teaspoon coconut extract
2tablespoons unsalted butter, cut into four pieces
Topping
1 1/2cups heavy whipping cream, well chilled
1 1/2tablespoons sugar
2teaspoons dark rum (or 1 teaspoon vanilla)
1/4cup sweetened shredded or flaked coconut, toasted
1oz white chocolate, shaved

1Heat oven to 450°F.
2Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
3Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
4Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
5In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
6Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
7Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
8Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

White Chocolate Raspberry Pie

1Pillsbury refrigerated pie crust, softened as directed on box
5oz white chocolate baking squares
3tablespoons milk
5oz cream cheese, softened
1/2cup powdered sugar
1/2to 1 teaspoon grated orange peel
1cup whipping cream, whipped
3cup fresh raspberries

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely.
2In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature.
3In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.
4Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

Pumpkin Cheesecake

Crust:

1 1/4 cups gingersnap cookies (crushed into crumbs) or you can substitute graham crackers
1/4 cup melted butter
Combine crushed cookies and melted butter. Press into bottom and up sides of 9" springform pan. Bake at 350 minutes until golden -- about 10-12 minutes.

Filling:

4 (8-oz) packages softened cream cheese
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs
The secret to keeping your cheesecake from cracking is not to over-mix the filling. Also, resist the urge to open the door and peek inside the oven while it's cooking (something I'm totally guilty of!).

Beat cream cheese and sugar with mixer on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix until smooth. Add eggs one at a time.

Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Bake 45 minutes at 300 degrees.

Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm -- at least 4 hours.

Pumpkin Pie Dessert Bars

Base
1 1/2 cups Original Bisquick® mix
1/2 cup butter or margarine, softened
1/2 cup chopped pecans
Filling
1 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
4 teaspoons pumpkin pie spice
3 eggs
Topping
1 cup Original Bisquick® mix
1/2 cup packed brown sugar
1/4 cup butter or margarine
3/4 cup chopped pecans

Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
Pour filling over hot partially baked base. Sprinkle topping over filling.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.

Pumpkin Bundt Cake

3 cups Original Bisquick® mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup butter or margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
1 can (16 ounces) pumpkin (not pumpkin pie mix)
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.

Easy Pumpkin Cheescake Pie

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired
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Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrige

Impossibly Easy Pumpkin-Pecan Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired

Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

Pumpkin Hazelnut Torte

Cake
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2 cups Original Bisquick® mix
1 cup granulated sugar
3/4 cup ground hazelnuts or walnuts
1/4 cup shortening
1 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
2 eggs
Pumpkin Cream
3/4 cup powdered sugar
1 1/2 cups whipping cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Reserved 1 cup pumpkin
Garnish
1/2 cup chopped hazelnuts or walnuts

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.

Chocolate Chip Pecan Pie Bars

1 1/2 cups Original Bisquick® mix
1 cup powdered sugar
1/4 cup firm butter or margarine
4 eggs, beaten
1 cup dark corn syrup
1/4 cup butter or margarine, melted, cooled
1 teaspoon vanilla
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups chopped pecans (6 oz)

Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.
In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.
Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows.

FRUIT AND OAT GRANOLA BARS

2 cups rolled oats
1/2 cup mixed seeds, such as pumpkin, sunflower, flax and sesame
1/3 cup brown sugar
1/3 cup canola oil
1/3 cup honey
1/3 cup maple syrup
Pinch salt
1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, blueberries, pears, figs and cranberries (use a few kinds, and chop them up if they’re big)
a shake of cinnamon
Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper or foil, letting a few inches hang over side of pan. Spray with nonstick spray.
Spread oats and seeds on a rimmed baking sheet and toast in the oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
In a small saucepan, combine brown sugar, oil, honey, maple syrup and salt over medium heat. Cook, stirring often, until smooth and starting to bubble. Transfer the toasted oats and seeds to a mixing bowl. add the dried fruit and cinnamon and pour the hot sugar mixture overtop. Stir well with a heat-proof spatula, then spread into the prepared pan.
Bake for 25-30 minutes, until golden. Cool completely in the pan on a wire rack. Using the overhanging foil or paper, lift out of pan and place on a cutting board; cut into squares or bars. Makes about 2 dozen bars.

Snickers Apple Salad

(8 oz.) container of Cool Whip
1 (3.3 oz) packet of White Chocolate Instant Pudding
4-6 granny smith apples, diced
20 small Snicker’s bars, or 3 standard sized Snickers bars, diced
Spoon the entire tub of Cool Whip into a large bowl. Sprinkle the packet of pudding over the Cool Whip, then use a whisk to combine the two together. Stir in apples and Snickers bars. Serve immediately, or refrigerate for up 8 hours.

Apple Salad

Dark Salad Greens like spinach, baby greens or dark mix
- Walnuts (candied or uncandied)
- 2 small apples cut into 1/2″ cubes
- 1/4 c. crumbled gorgonzola
- 1/4 c. of your favorite balsamic vinaigrette
1. Toss all ingredients in a bowl and serve!

Puffed Apple Pancakes

2 apples or ripe, firm pears (or substitute fresh berries or sliced bananas)
1 Tbsp canola oil
1-2 Tbsp butter
2 Tbsp sugar, maple syrup or honey
pinch cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
Maple syrup or vanilla yogurt for serving (optional)
Preheat the oven to 450°F. Core and slice the apples or pears.
In a large skillet (ideally an ovenproof one, such as cast iron, I just use a pie pan), heat the oil and butter over medium-high heat. When the butter starts to foam, sauté the apples or pears for a minute or two. Sprinkle with the sugar and cinnamon and cook until they start to turn golden. Remove from the heat and set aside.
In a medium bowl whisk together the eggs, flour and milk – don’t worry about getting all the lumps out.
Now you can proceed one of two ways:
1) Pour the batter over the apples in the skillet and put it in the oven. (If you don’t have an ovenproof skillet, transfer the sautéed apples to a greased pie plate and pour the batter over them.) The apples will bake straight into the pancake, but it won’t rise quite as high with the fruit inside; or
2) Transfer the apples to a bowl and set them aside to serve on top, then pour the batter into the hot pan.
Bake for 20-25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm topped with the sautéed apples or pears, a drizzle of maple syrup or dollop of vanilla yogurt.
Serves 4.
Variation – Puffed Berry Pancake: Omit the apples altogether. Melt the oil and butter in the skillet and swirl to coat it well, and pop it in the oven for a few minutes to heat up. Remove from the oven, pour the batter into the hot skillet and bake as directed. Fill the puffed pancake with fresh berries (or other sliced fruit) and serve with syrup for breakfast or as dessert with vanilla ice cream or whipped cream. I also just make the puffed pancake and serve it with maple syrup, or my buttermilk syrup

Best Zuchhini Bread

One of the reasons I love this recipe (and you will, too!) is that the batter is so versatile. Below, you’ll find cook times for muffins, mini bread loaves, or standard bread loaves. If you are so inclined, toss in an extra 1/4 c. of flour and turn the batter into beautiful, soft zucchini cookies. The recipe is sweet enough without the glaze, but I’ve included the glaze recipe just in case you’re like me–a believer in all things properly frosted. Enjoy! Enjoy!
1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract
Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream
In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy. Add all remaining ingredients and mix together well. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)
To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.
To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.
To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.

Roasted Pumpkin Seeds with Sea Salt

2 cups fresh pumpkin seeds, cleaned and dried
1 teaspoon sea salt
Non-stick cooking spray
1. Preheat the oven to 325ºF. Lightly spray a rimmed baking sheet with cooking spray.
2. Separate the seeds from the pulp of the pumpkin until you have two cups. Rinse them under cold water until all of the pumpkin flesh is gone. Then spread them on a paper towel and pat them dry.
3. Spread the seeds on the cooking sheet and sprinkle with salt. Bake for 25 minutes, or until seeds are golden brown. At the halfway mark turn the seeds with a wooden spoon so that they brown evenly.

Pumpkin Chocolate Chip Muffins

4 eggs, room temperature
1 c. vegetable oil
2 c. sugar
3 c. all-purpose flour
1 140z can pure pumpkin
2 t. baking soda
2 t. cinnamon
1 t. Kosher salt
12 oz. semisweet chocolate chips
Makes about 36 muffins
1. Preheat oven to 350ºF. Grease and prepare a muffin tin and set aside.
2. In a mixer fitted with the paddle attachment combine the eggs, oil and sugar. Add the pumpkin and mix well. In a separate bowl mix the flour, soda, cinnamon and salt. With the mixer on low add this to the wet ingredients until combined. Stir in the chocolate chips with a wooden spoon.
3. Spoon the batter into the muffin cups until they are 2/3 full. Bake for 20-25 minutes, or until the tops spring back when touched. Enjoy!

Pumpkin French Toast

This recipe is based on a per person serving, which makes two pieces. You can increase the recipe according to the number of people you will be serving.
1 egg
1/4 cup milk
2 teaspoons sugar
1/4 teaspoon vanilla
pinch nutmeg
3/4 teaspoon ground cinnamon
1 or 2 day old Pumpkin Challah Bread, cut in 2 thick slices
butter
pure maple syrup for serving
1. Whisk together egg, milk, sugar, vanilla, and spices in a shallow dish. Soak bread in the mixture on both sides, pressing the bread to help it soak up more of the liquid. In a large nonstick skillet set over medium heat, melt a small amount of butter and place the bread on top to grill. Cook on both sides until golden brown. Repeat with any remaining slices of bread.
2. Serve with maple syrup and butter, if desired.

Crock Pot Beef Stew

Preparation time: 30 minutes
Slow cooker time: 6–8 hours
Makes: 4–6 servings
1/4 cup olive oil
4 large garlic cloves, halved and thinly sliced
2 lb boneless chuck or blade steak, cut into 1 1/2-inch (4 cm) cubes
salt and freshly ground black pepper, to taste
3 medium carrots, halved lengthwise and sliced
1 large onion, diced
3 Tbsp. all-purpose flour
1 cup beef stock
1 cup red wine
1 14 oz (398 mL) can diced tomatoes
2 Tbsp. tomato paste
2 bay leaves
1/2 tsp. dried thyme
pinch ground cloves
chopped fresh parsley, to taste
Place the olive oil in a large skillet set over medium-low to medium heat. Add the garlic and cook until lightly golden and aromatic, 4 to 5 minutes. Remove the skillet from the heat. Lift the garlic out of the skillet with a slotted spoon and set it in your slow cooker.
Return the skillet to the stovetop and increase heat to medium-high. Season the beef with salt and pepper, then sear in batches, setting the browned pieces in your slow cooker as you go.
Add the carrot and onion to the skillet and cook for 3 to 4 minutes. Stir in the flour and cook for 2 minutes more. Slowly, while stirring, mix in the stock. Mix in the wine, diced tomatoes, tomato paste, bay leaves, thyme and cloves and bring to a simmer. Pour this mixture over the beef and stir to combine. Cover and cook on the low setting for 6 to 8 hours, or until the beef is very tender. Sprinkle servings with chopped parsley.

Butter Chicken With Spinach

Butter Chicken (or Turkey) with Spinach
1 onion, halved and thinly sliced
1 28 oz (796 mL) can diced tomatoes
2-3 Tbsp. tomato paste
4-5 garlic cloves, crushed
1 Tbsp. grated fresh ginger
2-3 tsp. curry paste or powder
1 tsp. cumin
1/4 tsp. cinnamon
2-3 cups roughly chopped or shredded leftover roast chicken or turkey
4 cups fresh spinach
1 cup plain full-fat yogurt, half & half, whipping cream or any combination of these (or more or less to taste)
chopped peanuts or cashews, for sprinkling on top (optional)
Put everything but the spinach and yogurt in the Crock Pot and cook on low for 4-6 hours (if you want to start with raw chicken – use skinless thighs – cook for 6-8 hours on low). When you’re ready to eat, tear in the spinach, stir until it wilts, and stir in the yogurt or cream. Serve immediately over rice. Serves 4-6.

Pulled Pork Sandwiches

Ingredients
2-3 lb boneless Boston Butt
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon pepper
2 cups liquid (I used non alcoholic white wine)
1 – 18 oz bottle barbecue sauce
Method
1. Mix paprika, oregano, thyme, salt and pepper in a little bowl. Then use spices as a rub for the meat. Add pork to crockpot and pour in liquid. Add garlic and onions. Turn crockpot on low for 8-10 hours.
2. The pork should be completely falling apart after cooking. Pour off liquid, reserving about 1/4 cup. Shred the pork with a fork and add barbecue sauce. Mix well. Turn crockpot to high for about 30 minutes, or until heated th

Crock pot Beef Brisket

1 3 pound beef brisket
coarse salt and pepper
1 4 ounce can tomato paste
1 6 ounce can tomato sauce
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons ketchup
1/4 cup brown sugar
12 ounces all natural root beer, such as Virgil’s
1. Heat a large skillet over medium-high heat. Rub brisket with salt and pepper. Sear in pan for 2-3 minutes on each side until browned.

2. In a slow cooker, mix together tomato sauce and paste, onion, garlic, chili sauce, Worcestershire sauce, mustard, ketchup, and brown sugar. Transfer brisket to the sauce in the slow cooker. Pour over root beer. Cover with lid and cook on low for 4-6 hours.
3. Slice and serve with mashed potatoes.

Kalua Pig in a Crockpot

Kalua Pig in a Crockpot
1 small (3-5 pound) pork blade shoulder (or pork shoulder butt) roast—something small enough to fit in your slow cooker easily
2-3 teaspoons salt
2-3 teaspoons freshly ground pepper
2-4 tablespoons Wright's hickory liquid smoke
1. Place roast in the crockpot. Using plastic kitchen gloves or plastic bags to cover your hands, rub salt, pepper, and liquid smoke into all sides of the pork. Rub it in as deeply into the meat as you can for about 10 minutes. Put the lid on the crockpot and cook on low for 8-10 hours.
2. Using two forks, flake the meat until shredded. Serve with potato salad, fruit salad, and calrose rice.

Easy Pork Carnitas

2 pork tenderloins (about 1 pound each)
1 jar of salsa verde (green salsa–any kind)
1 can Rotel tomotoes
1 can chopped green chiles
1 onion, chopped in large pieces
Cover in crockpot and cook on low until pork easily forks apart (about 10 hours). Serve buffet-style with flour tortillas, cheese, cilantro, avocado, tomatoes, lettuce and sour cream.

Cinnamon Swirl Bread

cinnamon swirl bread
1 scant tablespoon instant or rapid rise yeast (1 packet)
3 1/2 cups (350g) unbleached all-purpose flour
1 1/4 cups (295mL) warm water (110 degrees)
2 tablespoons oil
2 tablespoons honey
3/4 teaspoon kosher salt
butter for pan and brushing on finished bread
1 egg white
1 cup (150g) granulated sugar
2 tablespoons ground cinnamon
1. In an electric mixer fitted with the dough hook and set to low speed, mix together yeast and 3 cups of flour. Pour in the water, oil, honey, and salt. Mix on low speed for about 10 minutes, until the dough is smooth and elastic. Add up to a 1/2 cup more flour if needed.
2. Turn out onto a lightly floured board and knead by hand a few times. Drizzle the inside of the mixer bowl with a bit more oil. Roll the dough around in the oil and cover in plastic wrap. Let rise in a warm place until doubled in size.
3. Butter a large loaf pan and set aside. Preheat the oven to 350 degrees. Turn out the dough onto a floured surface and roll out into a long rectangle the width of the loaf pan. In a small bowl, mix together the egg white, sugar, and cinnamon, and spread out evenly across the dough. Roll up carefully, and pinch the dough on the ends, and all along the edge to create a seam that will hold in the filling. Lay the dough, seam side down, in the prepared pan. Cover with a clean kitchen towel, and allow to rise for 30 minutes, or until almost doubled in size.Bake for 25-30 Turn minutes, or until the top and bottom of the bread is golden brown. Brush the top of the bread with butter. Tilt the bread pan on its side and allow to cool for 20 minutes. Turn the bread out and allow to cool completely, if you can with that long.

Nutella Crepes

I have been looking at my pictures from Paris and remembered how much I loved those nutella crepes I ate everyday, you can add strawberries, or any fruit, I like it best with nutella and coconut
Crêpes
1 1/4 cups milk
2 eggs
1 Tbsp. butter, melted, or canola oil
3/4 cup all-purpose flour
1 tsp. sugar
pinch salt
extra oil, butter or nonstick spray for cooking with
Pulse the milk, eggs and butter in a blender until foamy or whisk until well blended; add the remaining ingredients and pulse or whisk until smooth. Let the batter sit for half an hour.
When ready to cook, preheat a large skillet or griddle and brush it with butter or oil or spray it with nonstick spray. Pour about a quarter cup onto the skillet and tilt it around so that it runs into a circle. Cook until the top loses its gloss, which should only take a minute or two, then flip. The bottom should be golden. Cook the other side for about 30 seconds and then slide out onto a plate. Keep warm in a 250F oven or serve right away spread with butter, sugar and cinnamon, jam or Nutella, and folded or rolled up.
Makes about 12 crepes.

Nutella Cheesecake Brownies

For the Brownie Layer
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour
For Nutella Cheesecake Layer:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs
In one bowl, beat all the brownie ingredients together. In a separate bowl, beat together all of the Nutella Cheesecake ingredients. Scrape the brownie batter into the bottom of an 8×8 pan (yes! it will be quite full. These are thick brownies!) Spoon little plops of the nutella cheesecake all over the top of the brownie batter. Smooth the cheesecake carefully and completely over the brownie layer with a spatula. Bake in an oven preheated to 350 degrees and bake for 50-55 minutes. The center of the brownies will be set, but if you poke a toothpick into them, it won’t come out dry. No worries! The cheesecake layer needs to cool completely to set up.
Cool, slice, bite, enjoy.

4 cheese Mac & Cheese

Ingredients

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Chocoate Chip Bundt Cake

1 yellow cake mix with pudding (will say that on the box) -
 I prefer Pillsbury moist supreme
1 sm. pkg chocolate instant pudding
1/2 C. sugar
3/4 C. vegetable oil
3/4 C. water
4 large eggs
1 C. sour cream
1 C. semi-sweet chocolate chips

Combine first 3 ingredients. Stir w/ fork or wire whip to remove large lumps. Add remaining ingredients except choc. chips. Stir until smooth. Stir in choc. chips. Pour into greased/floured (the Pam with flour works awesome) bundt pan. Bake @ 350 for 1 hr. (in my oven I only do 50 min. because it's a fast oven, and also because I like it super moist) Cool 10 min. on a wire rack in the pan. Remove from pan and cool completely. Sprinkle with powdered sugar and serve!

Chicken fajita Soup

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste
Directions

Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt, and pepper to taste before serving.

Chicken and Wild Rice Soup

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed, cooked chicken
Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.

Acorn Squash Soup

1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled
Directions

In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Super-Delicious Zuppa Toscana

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Italian Sausage Soup with Tortellini

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Spicy Chicken Soup

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham ( I usually make this with left over Ham)
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.

Swiss-Sauced Broccoli

Ingredients:
6 oz Fresh Broccoli
1 x Dash Salt
2 tb Water
1 x Dash White Pepper
1/8 ts Salt
1/3 c Milk
2 ts Butter Or Margarine
1/4 c Shredded Swiss Cheese
1 1/2 ts Unbleached Flour

Preparation:
Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli.

Serves: 2

Maple Glazed Carrots

8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tb Maple syrup
1 ea Pinch of mace or nutmeg
3 tb Butter

Preparation:
Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.

Cream Cheese & Crab Wontons

Those of you who know me well know that I rarely eat anything deep fried, but I love these and since the Holidays are coming and you may be asked to bring a dish this is perfect ....then you won't eat them all by yourself

1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or *1 Pound of Crab Legs
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping

Preparation:
In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.

Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 ½ minutes.

* Only use meat from crab legs and not the cluster.

Serves: 20

Date Shake

1 cup dates get a good quality date for more intense flavor
1 cup milk
2 cups quality vanilla ice cream
1. Pit and chop dates.
2. Put dates and milk into jar of a blender and purée until smooth. Add ice cream and purée again. Divide shake between 2 tall Styrofoam cups or glasses.

Peach Shake

1/2 gallon vanilla ice cream

2-3 large ripe peaches sweetened if necessary

1/2 cup milk

Peel and chop up peaches in the blender. Add ice cream and milk and blend till smooth. Add more ice cream and milk to desired thickness. Serve immediately and enjoy!

Pina Colada

2 cups vanilla ice cream
1/2 cup pineapple juice
1/4 cup cream of coconut
Combine all ingredients in container of an electric blender; process until smooth. Serve immediately.
Makes about 2 1/2 cups.

Strawberry Banana Shake

1 cup milk
1 cup vanilla ice cream
1 cup strawberries
1 medium ripe banana, peeled and broken into pieces
1 teaspoon vanilla extract
Place all ingredients into container of electric blender. Blend on high until smooth, about 30 seconds. Serve immediately.

Creamsicle Shake

1 (12-ounce) can Evaporated Milk Chilled
1 pint (4 large scoops) vanilla ice cream
1 (6-ounce) can orange juice concentrate (I actually like to use fresh squeezed if available)
Place evaporated milk, ice cream and concentrate in blender; cover. Blend until smooth.
Makes 4 servings.