Recipes

Quinoa Chocolate Cake

Ingredients

2 cups cooked quinoa*

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup Earth Balance, melted (or butter)

1/4 cup melted coconut oil

1 cup organic evaporated cane juice/ or organic white sugar/ or coconut sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag chocolate chips

Instructions

Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for
ten seconds to combine.
Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use
all regular butter) then blend until completely smooth, about thirty seconds to one minute.
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator)
so that the cream separates.
When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk
from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the
solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely
separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together
then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture
still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened,
remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I
made mine the night before baking the cake).
Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once
as they are fragile and difficult to hold together once removed from the parchment paper.
Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine
for a few hours in cooler settings.
Notes

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it
in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook
for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(time does not include chilling coconut milk overnight or chilling the icing after it's made)

JALAPEÑO POPPER CASSEROLE

Serves 6-8

Ingredients

1 (32 oz.) bag frozen tater tots, thawed

2 (8 oz.) packages cream cheese, softened
2 cups Mexican cheese blend, grated, divided
1 cup sour cream
1 cup bacon, crumbled
3/4 cup jalapeño pepper, seeds removed and minced, plus 3-4 jalapeños, thinly sliced
1/3 cup green onion, finely chopped
Directions

Preheat oven to 425º F.

Spread tots out in a 9×13-inch baking dish and bake for 15-20 minutes, or until crispy

In a large bowl, combine cream cheese, sour cream, 1 cup cheese blend and minced jalapeños and stir jalapeño dip

Add 2/3 cup bacon and mix until incorporated.

Remove tater tots from oven and spread cream cheese mixture evenly over the tots, then sprinkle remaining cheese
over the top.

Spread remaining bacon over the cheese and arrange thinly sliced jalapeños and green onion over everything.

Place baking dish in oven and bake for 20 minutes, until cheese is golden brown and bubbly
Remove from oven and serve hot!

Wine Slushies

Ingredients:

1 bottle white wine (like Sauvignon Blanc)

2 peaches, blanched, peeled, sliced & frozen
2 cups strawberries, sliced & frozen
Directions:

In a blender, combine the 2 cups wine and the peaches. Puree until smooth. Pour mixture in a medium bowl.

Add the strawberries and remaining wine to the blender and puree until smooth.

If the mixtures are too liquidy, place then in the freezer until they "slush up" - mixing them every 15 minutes.

You can make these in advance and defrost for 15 minutes at room temp. before serving.

Peach Bellini
Ingredients

3 cups frozen peach slices

1 cup mango nectar
1 (750-mL) bottle Prosecco, chilled
Instructions

Combine peach slices and mango nectar in blender until smooth.

Pour peach mixture into champagne flutes until half full. Fill glasses with Prosecco.
Serve immediately, garnished with peach slices, if desired.

I do believe I will have to try this one, maybe twice just to make sure I got it right the first time ;)

Vodka Slushies
Ingredients
1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Directions
Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but
rather achieve the consistency of a slushy.

Scoop into punch cups or wine glasses and serve.

Pecan Pie Bread Pudding

Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins
Serves: 16

Ingredients
1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped
Instructions
Preheat oven to 350 degrees F.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5
to 10 minutes
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the
consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will
be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes.
Center will be slightly wiggly, but will set when cool.

Corn Fritters

1 can whole kernel corn

2 eggs
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 shredded cheese
1 pat butter
2 tbsp oil
Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.

Chocolate Cookie
2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
Pinch salt
German Chocolate Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla
1 1/3 cup sweetened shredded coconut
1 cup chopped pecans
Optional: ¼ cup chocolate candy coating, melted for drizzle

German Chocolate Cookie

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and
eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into
the butter mixture and blend until combined.

Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes.
Cool on a baking rack.

German Chocolate Frosting

Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.

Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I
set my time for 11 minutes and 30 seconds, this seems to work every time.

Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.

Spread frosting over the tops of cooled cookies.

Optional: Drizzle with melted candy coating and let set up. Top with white chocolate heart.

Rhubarb Pudding Cake

2 cups chopped rhubarb

1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Instructions
Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You
could also use a deep dish glass pie plate.)
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too
thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling
water over the top.
( I know this sounds strange, but it works to create a pudding around the rhubarb in the bottom of the pan.)
Bake at 375 degrees for 45 minutes,

No Bake Peanut Butter Cookies

Ingredients :

1⁄2 cup light butter

1⁄2 cup 1% low-fat milk
2 cup white sugar
3 tbsp unsweetened cocoa powder
1⁄2 cup reduced fat peanut butter
1 tsp vanilla extract
1⁄4 tsp salt
3 cup quick cooking oats
1⁄2 cup pecans, chopped

Directions :

Mix together butter, milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil and cook
for 1 minute.

Remove from heat and stir in peanut butter, vanilla extract, and salt.

Fishbowl

6 oz (180 ml) Vodka

6 oz (180 ml) Coconut Rum
4 oz (120 ml) Peach Schnapps
4 oz (120 ml) UV Blue Vodka
2L Sprite
Nerds
Swedish Fish
Oranges

THE BARBADOS SURPRISE COCKTAIL

1/2 oz. (15ml) Grenadine
2 oz. (60ml) Orange Juice
2 oz. (60ml) Rum
1/2 oz. (15ml) Blue Curaco

Beef Dip
INGREDIENTS:

2 cans (10.5 ounces each) condensed French Onion Soup

1 can (10.5 ounces) Beef Consomme
3-4 pounds beef chuck roast
8 sandwich rolls
8 slices provolone cheese

DIRECTIONS:

Place the roast in a slow cooker. Pour the soup and consomme over the top.
Cover and cook on low for 8 hours or high for 4 hours.
Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn
heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.

Transfer the beef to a pie plate and shred with a fork.

Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil
and bake at 350 degrees for 5 minutes or until the cheese is melted.

Serve immediately with the sauce on the side for dipping.

Asian Salad

chop 1/2 head of medium head cabbage,4 stalks celery,bunch of green onion, sliced mushrooms(I use canned),dry
ichiban noodles original flavor (broken up) slivered almonds. Dressing packet of flavor that comes with noodles,
oil, vinegar, brown sugar,pepper (mix and taste) adjust to your liking, pour over salad and toss, then cover top with
chow mien noodles, sprinkle with sunflower seeds,I use salted ones, I have not made this for a very long time,
hope it turns out for you.

Beef and Noodles

INGREDIENTS:
400g fresh banh pho (ho fun) noodles (if using dry, rehydrate the noodles first)
200g sirloin steak (or rump), cut into 5mm thick slices
120g snap peas
1 clove garlic, sliced
1/2 onion, coarsely chopped
4 tbs oyster sauce
4 tbs soy sauce
pinch of pepper
splash of water
80g bean sprouts

METHOD:
Separate the fresh noodles. Heat cooking oil in a frying pan or wok until very hot then fry the steak, snap peas, 2
tbs of oyster sauce, 2 tbs soy sauce, a splash of water, pinch of pepper and garlic for a couple of minutes or until
the steak is cooked as you like it. Then take off the heat and leave on a plate to rest.
Heat the frying pan or wok to a high heat again with a dash of oil, add onions, stirring quickly then add the noodles,
2 tbs of oyster sauce and 2 tbs of soy sauce. Stir well for a couple of minutes and add beansprouts and a dash of
water to steam the beansprouts. Stir fry for a further minute and pour onto a serving plate. Add the beef and sugar
snap peas to the noodles and serve.

Peach Blueberry Cobbler

8 cups peaches, sliced in wedges

1 cup blueberries
2/3 cup sugar, + extra for sprinkling
2 tbsp light brown sugar
1 tbsp lemon juice, freshly squeezed
2 pinch salt
2 cups flour
2 tsp baking powder
1/2 stick unsalted butter, cold and cut into pieces
1 tsp vanilla
1 cup heavy cream, + extra for brushing
Preparation
Preheat oven to 375F.
Mix together filling: peaches, blueberries, half the sugar, cornstarch, brown sugar, lemon juice and a pinch of salt
in a large bowl. Transfer to a baking dish and set aside.
Mix together dough in a separate bowl: flour, baking powder, pinch of salt and remaining sugar. Cut butter into
flour mixture to form small clumps.
Mix vanilla into cream, and then add the mixture to the flour.
Divide dough into smaller "biscuit" pieces and spread over filling. Brush with cream and sprinkle with sugar
Bake on top rack, until golden brown and filling is bubbling, approximately 1 hour. Monitor baking, if the top is
browning too quickly then loosely place foil over the top.
Let cool, then serve!

Shrimp Tacos

1 lb. (450 g) uncooked large shrimp, peeled, deveined

4 tsp. oil, divided
1 onion, thinly sliced
1 clove garlic, minced
1/2 cup Philadelphia Cream Cheese Product
2 Tbsp. each fresh lime juice and water
8 corn tortillas (6 inch), warmed
3/4 cup Cracker Barrel Shredded Tex Mex Cheese
3/4 cup coleslaw blend (cabbage slaw mix)
1/2 cup salsa

Make It
Heat barbecue to medium-high heat.
Toss shrimp with 1 Tbsp. (3 tsp.) oil; thread onto skewers. Grill 2 to 3 min. on each side or until shrimp turn pink.
Remove shrimp from skewers; set aside.
Heat remaining oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until softened, adding garlic
for the last minute. Add cream cheese product, lime juice and water; cook and stir 2 to 3 min. or until cream cheese
is completely melted and sauce is heated through. Add shrimp; mix lightly.
Spoon shrimp mixture onto tortillas; top with shredded cheese, coleslaw blend and salsa.

Coconut Cinnamon Kefir

Coconut Cinnamon Kefir

Ingredients

7 cups fresh coconut water

5 tablespoons water kefir grains
1 Ceylon cinnamon stick (my favorite cinnamon sticks)
Instructions

Add 7 cups of coconut water to your 1/2 gallon jar.

Place the water kefir grains in the coconut water and the cinnamon stick. Cover loosely and let it sit for 48 hours
(not longer). Do not let it ferment too long; it might explode.
Once fermented, coconut water will become cloudy and lighter in color. The kefir grains will rise up to the top
when they are done culturing. When the culturing process is complete, remove the kefir grains. Grains can be
used immediately for a new batch or you can store them in water in the refrigerator.