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.

Recipe of the Month - December 2010

HOT COCOA WITH PEPPERMINT WHIP CREAM


This treat is great for any chilly, winter night. The peppermint whip cream tastes like a

chocolate candy cane.


for the hot cocoa: for the peppermint whip cream:
4 cups milk 1 cup heavy cream
¼ cup sugar 2 tablespoons cocoa powder
¼ cup unsweetened cocoa 3 tablespoons powdered sugar
4 candy canes ¼ teaspoon peppermint extract

To make the hot cocoa, heat 3 ½ cups of milk in a saucepan over low heat. Do not let the milk boil. In a small bowl mix together the cocoa, sugar, and the rest of the milk. Add the cocoa mixture to the warm milk and stir to combine.
To make the peppermint whip cream, beat the heavy cream in a medium bowl with an electric mixer until soft peaks form. Slowly add the cocoa powder, powdered sugar, and peppermint extract. Beat until combined.
Pour hot cocoa into mugs. Dollop a spoonful of peppermint whip cream into each mug and add a candy cane.
Serves 4.

First Vendor Show!

I just had my first vendor show this weekend. Although I wasn't as successful as I had hoped I still had fun. I did win some lovely candles. I am looking forward to more vendor shows. Check out my Mom.

Recipe of the Month - November 2010

DARC ANGEL CAKE

While eating this cake, imagine an angel dressed in all white with horns or a devil

dressed in red with a halo resting on top of the horns. This cake is yummy on its own. If

you need to be good then eat it with strawberries. If you want to be bad, then eat it with

homemade chocolate whipped cream. And if you want to be even badder, then eat it with

chocolate whipped cream and strawberries.

When I was working on this recipe I had a few names for it and I wasn’t sure

which one to use. My husband, who loves comic books and super heroes, came up with

this name. Thanks hubby!


1 box angel food cake mix
1 cup semi-sweet chocolate chips, roughly chopped
1 teaspoon flour
1 pint strawberries, hulled and sliced
1 cup heavy cream
3 tablespoons powdered sugar
2 tablespoons cocoa powder

In a small bowl, mix the chocolate chips with the flour. Prepare cake batter as directed on package. Add the chocolate chips to the cake batter and bake and cool according to the cake directions.
To make the chocolate whipped cream, use an electric mixer to beat the cream until soft peaks form. Slowly add the sugar and the cocoa powder and beat until it is combined. Serve the cake with strawberries and chocolate whipped cream.
Serves 12.

Recipe of the Month - October 2010

PANCAKE BAR


Veggies in the morning are a great way to start your day. This recipe makes two types of pancakes, pink pancakes and pumpkin pancakes. This dish is great for a brunch. This recipe does take a little bit of time so if you are serving it for a brunch, start before your guests arrive or have your guests help. If your pancake mix calls for oil, be sure to add it to the batter.


4 cups pancake mix
1 cup beet juice
4 eggs
4 tablespoons sugar
4 teaspoons baking powder
2 teaspoons vanilla extract
1 tablespoon cinnamon
1 cup ricotta cheese
1 cup milk, extra if needed
1 cup pumpkin puree, not pumpkin pie filling

Heat a griddle pan over medium heat.
First make the pink pancakes. To measure the beet juice, drain the juice from a can of beets into a glass measuring cup. Add milk to get 1 cup of liquid, if needed. In a large bowl, stir together 2 cups of pancake mix, beet juice, 2 eggs, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon vanilla, and the ricotta cheese. Mix until combined.
Place about 1 tablespoon of the batter onto a hot griddle. Cook for about 2 minutes on each side or until pancakes are golden.
Now make the pumpkin pancakes. In another large bowl stir together 2 cups of pancake mix, 1 cup of milk, 2 eggs, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon vanilla, cinnamon, and the pumpkin puree. Stir until combined.
Place about 1 tablespoon of the batter onto a hot griddle. Cook for about 2 minutes on each side or until pancakes are golden. Serve with maple syrup and fruit.
Serves about 12 – 14.