CANDY CANE BROWNIES


I love peppermint and candy canes are one of my favorite things. I just smell these brownies and I feel it is Christmas. Once you make these brownies, you’ll make them all year.


1 box chocolate cake mix
2 eggs
1/3 cup oil
¼ cup peppermint baking chips
¼ cup semi-sweet chocolate chips
1 candy cane, crushed

Preheat oven to 350 degrees Fahrenheit.
Grease an 8 x 8 inch pan.
Mix together cake mix, eggs, and oil. I break eggs first into a separate bowl, then add them to the cake batter. Stir in the peppermint baking chips and the chocolate chips. The mixture will be very thick. Press into the pan. Sprinkle crushed candy cane on top of brownies.
Bake 14 – 16 minutes. Remove from oven and cool on a cooling rack. When cooled, cut into squares and serve.
Makes 16 brownies.

Recipe of the Month - Nov 2011

BAKED VEGETABLES


This is my attempt to eat more vegetables. This recipe makes it fun to eat vegetables.


1 zucchini, sliced about ¼ inch thick
1 yellow squash, sliced about ¼ inch thick
¾ cup flour
3 eggs
1 cup panko bread crumbs
1 cup grated parmesan cheese
2 tablespoons canola oil

Preheat the oven to 450 degrees Fahrenheit.
Spray 2 cookie sheets with cooking spray. Place the flour on a dish, lightly beat the eggs in a pie dish, and mix the bread crumbs and the cheese together in a third dish.
Dip the zucchini and yellow squash slices in the flour, then the eggs, then the bread crumb and cheese mixture. Place in a single layer on the cookie sheets. Put the larger yellow squash slices on 1 sheet and the smaller zucchini slices on the other sheet. Drizzle the canola oil over the slices. Bake for 10 minutes. Then take out the zucchini and bake the yellow squash for 2 minutes more.
Serves 4 – 6.

Recipe of the Month - October 2011

CHOCOLATE MARSHMALLOWS


I was out to eat at a very fun restaurant when I first saw these. I asked how they were made and I have been making them ever since. These are so much fun to make that once you make them you’ll want to make them all the time.


1 10-ounce bag marshmallows, not mini size
3/4 cup chocolate sandwich cookies, crushed
1/2 cup graham cracker crumbs
12 ounces semi-sweet chocolate

Place the marshmallows into a bowl with water so that all of the marshmallows are covered.
Place the chocolate cookie crumbs onto a plate and place the graham cracker crumbs onto another plate. Work with 1 marshmallow at a time, otherwise the marshmallows will dry and the covering won’t stick. Roll half of the marshmallows in the chocolate sandwich cookie crumbs and the other half into the graham cracker crumbs. Shake off any excess cookie crumbs from the marshmallows. Place on a baking sheet to set in a cool place for about an hour.
Melt the chocolate in a double boiler. Dip one end of the covered marshmallow into the melted chocolate. Start with the graham cracker covered marshmallows because these are a little easier to dip. If any cookie crumbs fall into the melted chocolate, no worries. Place chocolate covered marshmallows on a baking sheet and leave to set in a cool place.
Makes 40 marshmallows.

Recipe of the Month - June 2011

SUMMER SALAD


There are many colors in this salad. Red from the strawberries, white from the feta
cheese, and green from the lettuce. The strawberries sweeten this salad and the red
onions add heat.


2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
6 cups romaine lettuce, washed and cut into thin slices
½ cucumber, thinly sliced
½ red onion, thinly sliced
½ cup kalamata olives
½ cup feta cheese
1 cup sliced strawberries

In a large serving bowl, add the balsamic vinegar. Gradually whisk in the extra-virgin olive oil. Season to taste with salt and freshly ground black pepper. Add the romaine lettuce, cucumber, red onion, kalamata olives, feta cheese, and strawberries. Toss to combine.
Serves 4.

Recipe of the Month - May 2011

CHOCOLATE TOAST


Dipping French Toast in chocolate milk is so much fun. It is a great way to start your day. The whole wheat bread makes you feel good about serving a dish made with
chocolate milk. This is the only French Toast I eat.


3 eggs
1 cup chocolate milk
½ teaspoon cinnamon
1 teaspoon vanilla extract
pinch of freshly grated nutmeg
4 slices whole wheat bread
½ tablespoon unsalted butter
powdered sugar

Heat a griddle pan over medium heat.
In a medium bowl, beat together the eggs, milk, cinnamon, vanilla, and nutmeg. Pour the egg-milk mixture into a 9x13x2 inch baking dish. This makes it easier to dip the bread slices.
On the griddle, melt the butter over medium heat. Add the bread slices and cook a few minutes on each side, until set. Sprinkle with powdered sugar and serve.
Serves 2.

Recipe of the Month - April 2011

CUPCAKE SANDWICHES


I love how Amaretto liqueur and almond extract smell. Your whole kitchen will smell
great, just like a yummy cupcake bakery.


for the cupcakes: for the filling:
1 box vanilla cake mix 8 ounces mascarpone cheese, room temperature
2 teaspoons almond extract 2 tablespoons Amaretto liqueur
1 cup heavy cream
2 tablespoons powdered sugar, 6 – 8 strawberries,hulled and sliced
plus extra for dusting

Prepare cupcake batter according to directions on the box, substituting milk for the water and add almond extract to the cake batter. Pour batter into lined cupcake tins and bake according to directions on the box. Cool cupcakes completely before assembling.
In a medium bowl, combine the Amaretto and the mascarpone.
In another medium bowl, beat the cream with an electric mixer until soft peaks form. Slowly add the powder sugar to the whipped cream and beat until combined. Gently fold the whipped cream into the mascarpone mixture.
Remove cupcakes from the baking liners. Cut the tops of the cupcakes off and reserve. Spoon about 1 teaspoon of the whip cream mascarpone mixture onto the top of the cupcake bottom. Place a strawberry slice on top of the whip cream mascarpone mixture. It is important that the strawberry slices are flat. Otherwise the cupcake top will slide off. Place cupcake top on the strawberry. Dust with powdered sugar.
Makes 24 cupcake sandwiches.

Recipe of the Month - March 2011

GARLIC PEAS


I make this side dish the most. It is very easy and in no time a healthy side dish is

prepared.


2 garlic cloves
2 cups frozen peas
2 tablespoons grated parmesan cheese

Add the garlic cloves to a large pot of water. Bring to a boil and add 1 tablespoon of salt and the peas. Cook for 3 – 4 minutes. Transfer the garlic and peas to a food processor. Pulse until blended.
Transfer the pea mixture to a serving bowl and add the cheese. Mix well. Season to taste with salt and freshly ground black pepper.
Serves 2.

Recipe of the Month - February 2011

BERRY CAKE


When I was working on this recipe, I wasn’t sure what to name it. I thought of calling it a Pink Cake or Valentine Cake. Whatever you call it, you and your family will want more.


for the cake:
1 box white cake mix
1 package – 4 serving – raspberry gelatin

for the frosting:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
sprinkles, for decorating

Prepare cake batter as directed on cake box, substituting milk for the water and add jello to the batter. Bake according to cake directions. Cool completely before frosting.
To make the frosting, pour the cream into a medium bowl and beat with an electric mixer until soft peaks form. Gently add the sugar and vanilla. Beat until combined.
Place 1 layer of cake on a cake stand. Spread half of the frosting onto the top of the first layer of cake. Top with the second cake. Spread rest of the frosting onto the top of the second cake, leaving the sides bare. Decorate the top with candy sprinkles.
Serves 12.

Recipe of the Month - January 2011

COCONUT RICE


This easy side dish tastes great with seafood.


2 tablespoons unsalted butter
1 cup white rice
1 cup coconut milk
1 cup water
pinch of salt
¼ cup shredded coconut

Preheat the oven to 350 degrees Fahrenheit.
Melt the butter in a saucepan over medium heat. Add the rice and stir to coat in the butter. Add the coconut milk, water, salt and bring to a boil. Cover, reduce the heat to low, and simmer for 15 – 20 minutes.
While the rice cooks, place the coconut evenly on a baking pan. Toast the coconut for 7 – 10 minutes until lightly browned. Stir coconut as needed for even toasting.
Add the toasted coconut to the rice and fluff with a fork.
Serves 4.