3 c cooked (or cook 1 c) black-eye peas (or substitute 1/2 with red beans)
1 c cooked corn
1/2 onion, diced
1 green bell pepper, diced
1 c diced tomatoes
1/3 c red wine or rice vinegar
1/3 c olive oil
1/2 t salt
1/2 t black pepper
1/2 t garlic powder
1 c chopped cilantro
1 avocado, chopped
Combine first 10 ingredients. Refrigerate for 2+ hrs. Add cilantro and avocado. Serve with chips or crusty bread.
| CAKE 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1 ½ cups white sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups shredded carrots ¾ cup unsweetened flaked coconut 1 cup chopped walnuts ¾ cup drained crushed pineapple ½ cup raisins ICING 1 (8 ounce) package cream cheese 1/4 cup butter, softened 2 cups confectioners’ sugar 1 teaspoon vanilla extract |
| 1. | Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. |
| 2. | Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts, raisins and pineapple. |
| 3. | Pour into 9×13 inch pan. Bake at 350 degrees for about 50 minutes. Don’t panic, the center will sink a little. Allow to cool. |
| 4. | To make the frosting: Cream the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar and beat until creamy. |
Mix well –
¾ cup sugar
½ cup cornstarch
¼ cup cocoa
¼ tsp. salt
Add 4 cups milk and cook until thickened.
Add 2 tsp. vanilla and
4 sliced bananas. Serve.
2 cups sugar
5 tablespoons plus 1 teaspoon all-purpose flour
2 cups milk
5 tablespoons plus 1 teaspoon heavy cream
2 cups unsalted butter, soft but cool, cut into small pieces
1 1/2 teaspoons pure vanilla extract
In a small heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter then beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add the vanilla and food coloring and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
14 oz can of pear halves
Combine all the syrup
2 cups choc. chips
½ cup cream
Serve a pear with vanilla ice cream and the sauce.
In a saucepan – 3/4 cup of butter sliced in little chunks, 1 1/2 cup white sugar & 1/4 cup water – Heat till it boils then immediately remove from heat
In a separate bowl whisk together – 1 1/2 cup flour, 1/2 tsp baking soda & 1/2 tsp salt. Set aside.
In the sauce pan -Add 2 cups chocolate chips & 2 tsp vanilla flavoring – mix together and let cool for a few minutes then add 4 eggs and beat in 1 at a time. Then slowly mix in the flour mixture and mix together just until its all incorporated
Bake at 350 for 35 minutes (depends on your oven)
Enjoy!!!!
An April Fools’ recipe from FamilyFun magazine
Meat loaf surprise, indeed. Imagine the look you’ll get from your kids when they discover that this mystery meat isn’t meat at all but a slight variation of a favorite cereal-and-marshmallow treat.
Cocoa-flavored crisp rice cereal (we used Cocoa Rice Krispies), bits of red and green fruit leather, and chopped dried pineapple help a classic marshmallow treat masquerade as our meat loaf. The secret: You make it in a pan, then slice it for serving, just like Mom’s.
To make this sneaky main dish, first coat a bread pan (ours was 5 by 9 inches) with cooking spray and set it aside. In a food processor, briefly pulse 6 cups of cocoa-flavored crisp rice cereal. (If you don’t have a food processor, place the cereal in a plastic ziplock bag and mash it with a rolling pin.) Next, tear or cut 2 rolls each of red and green fruit leather into pieces and chop 1/2 cup of dried pineapple into small chunks.
Melt 2 tablespoons of butter in a large saucepan over low heat. Add 1 1/2 tablespoons of unsweetened cocoa powder and stir until mixed. Add a 10-ounce package of regular-size marshmallows and stir until they’re completely melted.
Add the cereal, fruit leather, and pineapple pieces to the marshmallow mixture. Stir quickly with a rubber spatula coated with cooking spray until well mixed. If the mixture gets too sticky to stir, place it in a large bowl, coat your hands with butter, and mix it with your hands.
Press the mixture evenly into the prepared pan. Let the loaf cool (about 30 minutes), then remove it from the pan, slice with a serrated knife, and set a serving on each plate.
Use Allrecipes recipe
http://allrecipes.com/recipe/apple-squares/
3/4 cup cocoa powder
2 cups date sugar
1/2 tsp. baking soda
2/3 cups oil
3 1/2 cups boiling water
2 eggs
1 1/2 cups flour
1 tsp. vanilla
1/4 tsp. salt
Optional – chopped walnuts and/or coconut (the coconut will add sugar)
Oven 350.
Mix cocoa, date sugar, baking soda, and 1/3 cup of the oil together in a large bowl. The mixture will look grainy. Add boiling water and stir until thickened and smooth. Let sit for five minutes to soften date suger and to cool. Add remaining oil and the eggs; stir until smooth. Add remaining ingredients and blend completely. Pour into lightly greased 13″x 9″ pan and bake 25-30 minutes or until sides pull away from pan.
Heat on medium, one 14 oz. can of ccocnut milk and 1/2 cup sugar until the sugar is disolved and it is not quite boiling.
Stir 1/4 cup cornstarch into 3/4 cup whipping cream until fully combined and slowly pour into hot mixture on stove, stirring constantly until thickened.
Add one cup shredded coconut, put into 4-6 ramekins and chill thoroughly.
Just before serving, sprinkle a 1/2 tablespoon of sugar on the top of each and brown with a torch, as if it were creme brulee.
Eat!
2- 8oz Container plain fat free Voskos brand Greek yogurt
2 tbsp. Reduced fat cream cheese
1/3 ? 1/2 C. Powdered sugar
1 tsp. Vanilla extract
1 Pinch of salt
2 days before making the cupcakes or frosting place the two 8oz containers of Greek yogurt in cheese cloth set in a strainer over a bowl and refrigerate. After two days the yogurt will have strained out most of the liquid and will be a very thick, cream cheese like consistency. This step is extremely important, without it your frosting will be runny and not hold up on the cupcakes.
Bring cream cheese and yogurt to room temperature and place in the bowl of a mixer. Add the powdered sugar, salt and vanilla and whip until light and fluffy (the longer you whip it the lighter and fluffier it will be!). Frost cooled cupcakes with your healthy, low calorie cream cheese frosting.
*** This healthy dessert is sure to fool anyone with their moist, rich and creamy texture. The frosting truly makes these cupcakes irresistible!
| 1 1/2 c 1 c 4 T 2 t 1 t 1/2 t 2 c 1 t 1 t 1 large |
water date sugar softened margarine ground ginger ground cinnamon ground cloves unbleached flour baking powder baking soda egg, beaten |
|
| Preheat the oven to 350F. Lightly coat a 9-inch square baking pan with cooking spray. In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool. In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended.Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling.Adapted from http://www.diabetic-lifestyle.com/diabeticrecipes.htm | ||
| 1/2 c 1/2 c 1 1/2 c 1 1/2 c 3/4 t 3/4 t 1/2 t 1/2 t 1/2 c |
sugar shortening egg light molasses sifted all-purpose flour salt soda ground ginger ground cinnamon boiling water |
|
| Cream sugar and shortening until light. Thoroughly beat in egg and molasses. Sift dry ingredients together. Add water and sifted dry ingredients to creamed mixture in an alternating manner, beating after each addition.Bake in greased, lightly floured, 8x8x2 inch pan at 350 degrees for 35-40 minutes. Serve warm. | ||
| 1 | small tortilla cinnamon sugar butter |
|
| Preheat oven to 350 °. Lightly butter all of one side of the tortilla. Sprinkle cinnamonon on it. Push down into an oven-proof, cereal-size bowl. Bake for 10 min.and immediately turn torilla out of bowl. Let it cool upside down. | ||
| 1 1 T 6 c 2 T 1/2 t 1 t 1 1/2 c 2 T 2 t 1 t 1/2 t |
egg white vanilla extract pecan halves melted butter Tabasco sauce (= 15 shakes) salt sugar molasses cinnamon ginger nutmeg |
|
| Whisk egg white and vanilla together until frothy. Toss pecans in egg white mixture until coated. In a separate bowl, mix remaining ingredients until well-blended. Add to pecans all at once and stir until uniform.Spread on greased pan and bake at 250 degrees for 45 minutes, returning to bowl, mixing, and respreading onto pan halfway through baking.
Be careful not to eat all in one sitting. |
||
| 1 can 1 can 1 T 3 1/2 – 1 |
evaporated milk condensed milk vanilla eggs sugar |
|
| Melt sugar on low heat. Pour into mold or molds and spoon or spread on sides. In blendar, mix other ingredients. Pour into moldPut mold in water bath. Cook at 350 degrees for 1 – 2 hours, or until fork comes out clean | ||
| 1 c 1/4 c 1/2 c 1 can 1/4 c 1/4 c 1/2 t 1 1 t 1 |
flour sugar butter sweetened condensed milk cocoa flour baking powder egg vanilla 7 or 8 oz. chocolate bar |
|
| Mix 1 c of the flour with the sugar and margarine. Press into 8″ x 8″ pan and bake @ 350 F for 15 minutes. Meanwhile, mix the condensed milk, cocoa, 1/4 c flour, baking powder, egg, and vanilla.Let crust cool in pan for 3-5 minutes while you break or cut the chocolate bar into chunks. Evenly arrange chocolate chunks on crust. Pour milk mixture over them. Return the pan to the oven for 20 min. or until center has set. | ||
| 1 c 2 c 2 c 1 c 1 c |
peanut butter rolled oats powdered milk raisins honey or corn syrup |
|
| Mix peanut butter and rolled oats, then mix in remaining ingredients. Shape into 4 rolls. Leave plain or roll in nuts, dried apricots, coconut, or carob.Adapted from Cooking with Home Storage, p. 245. | ||