Chicken Kebabs with Sweet Chilli Marinade

Servings: 2

Ingredients:

• 2 skinless chicken breast fillets
• 3 tbsp Thai sweet chilli sauce
• 3 tbsp Chinese oyster sauce

Method:

1. Cut the chicken into bite-sized pieces and place in a mixing bowl.

2. Add the chilli sauce and oyster sauce and stir to combine. Set aside to marinate for 20 minutes, or longer if desired.

3. Heat the grill. Thread the chicken pieces onto skewers, leaving a little space between each piece, and grill for 3-5 minutes on each side or until the chicken is just cooked through. Serve hot or cold.

Paneer Tikka (Grilled Paneer)

Servings: 4 as a side dish

Ingredients

• 350g paneer
• 3/4 tbsp yellow Chilli powder, (or red chilli powder)
• 1/2 tsp Salt
• 2 tbsp gram flour
• 1 heaped tsp Carom seeds, (ajwain)
• 50ml double cream
• 4-6 bamboo skewers, soaked for 20 minutes in cold water
• 1/2 tsp Garam masala

Method

1. Cut the paneer into 4cm cubes. Sprinkle with the yellow chilli powder and the salt. Toss everything together and ensure the paneer is evenly coated. Leave to marinate for 10 minutes.

2. Combine the gramflour with the carom seeds and cream. Coat each paneer cube in the spiced cream and chill for 30 minutes.

3. Preheat the grill to its hottest setting. Thread the paneer onto the skewers and sear under the grill for 3-5 minutes on each side - until deliciously smoky and charred at the edges. Serve straight away, sprinkled with garam masala.

Cook's note:

These paneer morsels are also ideal for cooking over glowing charcoal.

Fresh Tuna with Ginger and Chick Peas

Servings: 2

Ingredients:

• 400g canned chick peas
• 2 Spring onions
• olive oil spray, for greasing
• 2 tuna steaks
• 2 tbsp finely chopped fresh ginger
• 125ml fish or chicken stock
• about 2 tsp Soy sauce
• pepper
• 2-3 sprigs fresh coriander

Method:

1. Tip the can of chick peas into a sieve and rinse thoroughly under cold running water. Set aside to drain. Meanwhile, finely chop the white parts of the spring onions and set them aside. Then take the green parts of the spring onions and cut them diagonally into short pieces, setting them aside separately from the white parts.

2. Heat a frying pan over a high heat. Spritz the pan with oil spray and, when it is very hot, place the tuna steaks in the pan. Sear over a high heat for 2-3 minutes each side, depending on the thickness of the steaks and how well done you like your tuna. Remove the tuna to a plate and set aside in a warm spot, covered with kitchen foil if necessary to keep it warm.

3. Add the finely chopped ginger and white part of the spring onions to the frying pan, and lower the heat to medium. Cook, stirring frequently, for 2-3 minutes to help soften the ginger.

4. Pour in the stock, soy sauce and add the drained chick peas. Bring to a boil and simmer rapidly, stirring frequently, until most of the liquid has evaporated and the chick peas are hot through.

5. Stir the green parts of the spring onions through the braised chick peas, then season to taste with pepper and add more soy sauce if desired. Spoon the mixture over the tuna steaks and serve garnished with coriander leaves.

Raspberry Chocolate Heart Tart

Yield: 8 servings

Ingredients:

1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
2 tsp vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar

Procedures:

1	PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly.
2	Trim small amount of pastry away to form heart shape.
3	Place heart on ungreased baking sheet.
4	Turn edges under 1/2 inch; flute.
5	Prick pastry with tines of fork.
6	BAKE in preheated 425° F. oven for 10 to 12 minutes or until golden brown.
7	Cool completely on baking sheet on wire rack.
8	MICROWAVE morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.
9	Microwave at additional 10-second intervals, stirring until smooth.
10	Stir in vanilla extract.
11	Spread over crust.
12	Refrigerate for a few minutes or until chocolate is set.
13	ARRANGE raspberries over chocolate; sprinkle with powdered sugar.
14	Skill Level: Easy

Snickers cake

Yield: 12 servings

Ingredients:

1 pack German chocolate cake mix
1 pack Caramels (small pack)
1/2 cup Butter
1/3 cup Milk
6 oz Chocolate chips
1 cup Nuts, chopped

Procedures:

1	Mix cake mix as directed.
2	Pour half of the batter into a greased 9x13 pan.
3	Bake in preheated 350°F oven for 15-20 minutes.
4	Melt caramels, butter and milk together.
5	Pour over baked mixture.
6	Sprinkle chocolate chips and nuts over caramel mixture.
7	Pour remaining cake batter over top of all and bake 20 minutes at 250°F then 10 minutes at 350~

Deluxe Toll House Mud Bars

Yield: 1 serving

Ingredients:

1 cup plus 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
1/2 cup butter
1 tsp vanilla extract
1 large egg
1 pkg NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts


Procedures:

1	PREHEAT oven to 375° F. Grease 9-inch-square baking pan.
2	COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.
3	BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set.

Muffalatta Olive Salad Sandwich

Ingredients:

Salad:

4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar

Sandwich:

1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced

Preparation:

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.

Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.

A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.

When preparing the salad, use 1/2 cup less olive oil.

Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.

This recipe is a nice take-along for picnics and Summer day trips.

Non Alcoholic Punch

Ingredients:

4 clean 1/2 gal. milk cartons
5 (3 oz.) pkg. gelatin, strawberry or cherry
5 c. sugar
1 qt. water, very hot
4 qt. water, cold
46 oz. pineapple juice
1 sm. can frozen lemonade, thawed
1 lg. can pineapple, crushed
Ginger ale or 7-Up

Preparation:

Dissolve gelatin and sugar in hot water. Add remaining ingredients and mix. Pour into milk cartons and freeze. When ready to serve, thaw and for each carton add 2 large bottles 7-Up or ginger ale.

French Bread Appetizer

Ingredients:

1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

Preparation:

Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

Scrummy Crumpets with Somerset Goat's Cheese, Beetroot and Fresh Rhubarb and Ginger Marmalade

Serves 4

Ingredients:

400g fresh red rhubarb, roughly chopped
2 cm fresh ginger, peeled and grated
1 clove garlic, crushed (optional)
5 tbs white sugar
350g approx fresh beetroot, (about 2 medium / large beetroot). Keep whole.
4 crumpets
200g vegetarian Somerset goat’s cheese (2 x 100g packs) each pack cut into 6 slices
35g butter for crumpets (or to taste)
Season to taste

To garnish

Mint leaves

Method:

1. Put the rhubarb, ginger, sugar and garlic (if used) into a processor and process until the mixture is very finely chopped. Turn into a small saucepan and simmer, uncovered, for about 1 hour until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.

2. Scrub the beetroots and cut the stalks down to 2.5cms above the bulb. Either: Boil in plenty of water until soft (about 40 - 50 minutes depending on size). Drain, cover, and leave to cool (about 1 – 2 hours) Or: wrap in foil and bake at 200C / 400F / Gas mark 6 for about 40-60 minutes until soft, depending on the size of the beetroot. Leave to cool then skin the beetroot and slice thinly.

3. Preheat oven to 200C / 400F / Gas mark 6. Toast the crumpets and lightly butter them. Place on a baking tray and divide the sliced beetroot and goat’s cheese between them. Place in the oven for about 5 – 7 minutes until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.

Serving suggestion:
Try serving with stir fried leeks, chicory and spring onions.
Prepare the beetroot and marmalade in advance for a quick meal.

Note:

• Try white English muffins, split and toasted instead of crumpets
• Double up the crumpets and use extra cheese for hungry people!
• Use Somerset camembert for a change.

Jerusalam Artichoke and Mushroom Pithivier

Serves 4

Ingredients:

350g peeled Jerusalem artichokes, thinly sliced (2-3mm)
75g shallots, thinly sliced
1 ½ tbsp olive oil
175g chestnut mushrooms, sliced
½ tsp rosemary, chopped
125ml vegetarian red wine
250g tinned chopped tomatoes
1 tbsp tomato puree
100g puy lentils, cooked
500g vegetarian puff pastry
1 medium free range egg* or 1 tbsp soya flour mixed with a little water to glaze

Method:

Heat Oven to Gas 4/200C/400F

1. Saute the artichokes and shallots in the olive oil in a large frying pan until softened and slightly golden (approx 15 minutes).

2. Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils.

3. Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm dia and one 22cm dia. Place the smaller on a baking sheet and top with the filling, leaving a 2 cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.

4. Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 – 25 minutes until puffed and golden.

Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes and vegetarian gravy as an evening meal.

If you wish you can make 4 individual pithiviers

Curly Kale and Potato Cakes

Serves 4

Ingredients:

500g baking potatoes, peeled, cut into large pieces
200g trimmed leek(s) finely chopped
75g curly kale, finely shredded
50g butter
2 tsp caraway seeds
1 tsp paprika
3 tsp wholegrain mustard
2 medium free range egg yolks
2 tbsp crème fraiche
100g vegetarian Applewood smoked cheddar, thinly sliced

Method:

1. Bring the potatoes to boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.

2. Saute the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.

3. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).

4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.

5. Top the cakes with the cheese and place under a hot grill until melting.

Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages).

Alaska Salmon, Beans & Rice Wrap

Serving Size: 5

Ingredients:

package (5-oz.) red beans and rice mix
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup salsa con queso processed cheese blend*
5 (10-in.) flour tortillas
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), optional

Directions:

Prepare beans and rice according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through, for 3 to 5 minutes. Portion ¾ cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired.*1 cup shredded mild cheddar cheese and ½ cup salsa can be substituted.

Abalone Meuniere Mandarin

Yield:1 Servings

Ingredients:

5 (7 1/2-ounce) cans Mexican abalone

8 oz Shrimp

4 oz Fat pork

4 oz Water chestnuts, minced

pn Chives

Ginger water, to taste (see note)

Salt and MSG

1 oz Maize (corn) flour

4 oz Chive and ginger oil (see note)

2 oz Flour

3 Eggs, beaten

5/8 oz Shaoxing wine

6 oz Chicken stock

Instructions:

Trim the abalone, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.
2. Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. Dredge "sandwiches" in maize flour and set aside.
3. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok.
4. Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the hot oil until abalone is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.

NOTE:

Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)

4-Cheese Mexican Tortilla

Serving Size: 12

Ingredients:

6 (6-inch) fajita-size flour tortillas
1 can (16-oz.) ORTEGA Refried Beans
1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions, (about 3)
1/4 teaspoon crushed red pepper, (optional)
2 cups 4 cheese Mexican blend, (8 ounces)

Directions:

PREHEAT oven to 400º F. Place tortillas on baking sheet(s).
BAKE for 3 to 4 minutes or until crisp.
SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese.
BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.

Stewed Beef Shank (Hor'i)

Servings:4 servings

Ingredients:

3 pounds beef fore shanks with the bones
3 medium onions, peeled and cut into quarters
8 cloves of garlic
2 cups tomatoes, peeled and chopped
2 teaspoons Hawayij, recipe below
1 hot chili
fresh ground black pepper
salt

Instructions:

Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. When this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. Cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.

Algerian Salad

Servings: 4

Ingredients:

2 sweet red peppers, seeded and chopped fine
4 medium ripe tomatoes, chopped
3/4 cup sliced cucumber
2 small onions, sliced thin
1/2 cup black olives, pitted and halved
6 anchovy fillets, chopped
2 hard boiled eggs, quartered
1 t chopped fresh basil or cilantro
3 T. olive oil
1 T. vinegar
salt and pepper to taste

Instructions:

Place all ingredients into a large salad bowl and toss gently.
May be served with pita bread.

Falafel

Servings: 35 patties

Ingredients:

1/2 pound broad fava beans (skinless),soaked overnight
1/2 pound dried chick peas, soaked overnight
3 cloves crushed garlic
1 large onion finely chopped
6 large scallions, finely chopped
1/2 hot pepper finely chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon salt
1/2 teaspoon black pepper
vegetable oil for frying

Instructions:

Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to very fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredients. Pound or process into a paste. Cover and let stand 1 1/2 hour.
Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. See Tahini sauce recipe.
Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini sauce.

A Family Affair Salmon Dish

Ingredients:

1 filet of Atlantic Salmon
Coarse salt ... (Sea salt preferred)
1 medium size onion
1 small tomato
Parsley leaves (to your flavor)
Kraft 3 Cheese Peppercorn Salad Dressing
1 Cup of Wild Rice
1 lemon
1 tablespoon of granulated garlic
Pinch or 2 of garlic
3 or 4 lettuce leaves

Directions:

Prepare Wild Rice in a small pot.
Add 2 and 1 1/2 cups of water.
Add 1 teaspoon of salt.
Add some granulated garlic and a pinch of black pepper.
Bring to boiling.
Turn down heat to low and stir often.
Take filet of Salmon and rub with sea salt - on both sides.
Lay out skin side of filet on large cut aluminum tin foil.
Spread out some Peppercorn dressing on the top of the filet.
Dice onion and spread over the top of the dressing.
Dice 1 tomato and spread over the top.
Spread out parsley leaves over top of filet.
Sprinkle pepper over mixture.
Squeeze the juice of 1 lemon and pour over the filet.
Be careful to have the foil tucked up to avoid mixture spilling out.
Wrap filet with the foil all around.
Make sure entire filet is covered in foil.
Start the BBQ in the back yard.
Place the foiled filet on the grill on high heat.
Turn over after about 10 minutes.
Open 1 side and check that the filet flakes easy and is cooked through.
Check using your fork.
Place on a serving dish with the top open.
You may want to add a little lemon juice or any other seasoning you like over the filet for flavor if required.
On a separate dish, lay out 3 or 4 lettuce leaves and pour cooked Wild Rice in the center.
Serve with a selection of greens or vegetables of choice.
For the adults a glass of white wine is recommended.
White grape juice for the kids (looks like wine).

Artichoke Chicken

INGREDIENTS:

* 1 (15 ounce) can artichoke hearts, drained and chopped
* 3/4 cup grated Parmesan cheese
* 3/4 cup mayonnaise
* 1 pinch garlic pepper
* 4 skinless, boneless chicken breast halves

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Abc Pretzels

Ingredients:


1 package dry yeast
3/4 cup warm water
1 tablespoon sugar
Pinch of kosher salt
2 cups flour (use unbleached) white, whole wheat or a combination of the 2
1 egg

Directions:

5 minutes before youre ready to begin, mix the yeast and water together.
Preheat oven to 425°F Pour flour and sugar into a bowl and mix with fingers.
Add a pinch of kosher salt and mix.
Add water and yeast mixture, mix and form into a ball.
Generously sprinkle flour on table or cutting board.
Place dough on it and roll with a rolling pin for about 5 minutes.
Roll dough into long pencil-like coils, then shape into various alphabet letters.
Brush the dough with the beaten egg.
Sprinkle with salt, sugar or cinnamon.
Bake for 12-15 minutes, or until golden brown.

Frosted Fizz

Serves 6
Vegan

Ingredients:

1 tbsp caster sugar
7 clementines
240ml pomegranate juice
30ml orange liqueur (e.g. Grande Marnier type)
750ml bottle vegetarian Prosecco or Champagne

Method:

1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses. Then “frost” by dipping glasses in the sugar.
2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug and devide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.

Chocolate Truffle Snowballs

Makes 16-18

Ingredients:

For the filling:

85g dark chocolate (70 – 76% cocoa solids)
35ml double cream
2tbs rum

For the ice cream:

75ml double cream
25g desiccated coconut, ground
40ml coconut cream
25g caster sugar

To coat (optional):

100g white chocolate

Method:

1. For the filling (chocolate balls): melt the chocolate in a small dish sitting over a pan of simmering water. Making sure the bowl doesn’t come into contact with the water. Warm the cream in another small saucepan until just tepid then stir in the melted chocolate. Cool a little.
2. Stir in the rum and whisk until the mixture is light and shiny. Put a single layer of balled teaspoonfuls of the mixture on the lined baking sheet. Freeze until firm – about 1 hour.
3. For the ice cream: Shake the coconut cream in its tin or carton so that it is well mixed. Whisk the cream until it forms soft peaks, add the ground coconut, coconut cream and sugar, and stir gently. The mixture should be quite thick.
4. Take the chocolate balls out of the freezer and stick each with a cocktail stick. Holding the chocolate balls with cocktail sticks, dip each one into the ice-cream mixture and coat them using a spoon to help, then replace onto the lined baking sheet. Leave the cocktail sticks in for people to pick them up with.
5. Return to the freezer and freeze for an hour or until firm. The snowballs can be then served in petit four cases, or dipped in melted white chocolate and returned to the freezer for another hour first. Serve straight from freezer.

Spanish Turron

Serves 6 – 8 pieces

Ingredients:

50g white sugar
2tbs water
100g runny honey
1 free range egg white
150g ground almonds
25g mixed peel
50g walnut halves (to decorate)

Method:

1. Put the sugar in a small pan with 2tbs water. Heat very gently, stirring, until all the sugar has melted. Remove from the heat and add the honey, stirring until the honey is incorporated.
2. Whisk the egg white until it is stiff. Turn the honey mixture into the processor together with ¼ of the egg white (you do not need the rest). Blend the mixture for 1 minute, after which the mixture should look almost white.
3. Clean out the pan, and return the mixture to it. Cook over a high heat, stirring continually. The mixture will look as though it is curdling – just keep stirring! After around 1 – 2 minutes the mixture will go a beige colour. Remove from the heat and add ground almonds and the mixed peel. Stir until incorporated and has the consistency of fudge.
4. Line a shallow, 20cm square baking tin with baking parchment. Turn the mixture into the tin. Make sure that it is cool enough to handle, then use your finger to flatten and form into a square. The mixture should be about 1cm thick: it won’t take up the whole tin. Press walnut halves firmly all over the surface, remembering that you will be cutting between each one.
5. Cover with another sheet of baking parchment and leave to cool. Serve cut into squares and put in petit four cases. Although this is lovely eaten as soon as it is cold (about 2 hours), it is even nicer the next day.

Logan Farms Honey Glaze

Ingredients:

10 lb. Precooked or Partial Cooked Ham
1/2 C. Honey
1/8 tsp. Ground Allspice
1/2 - 3/4 lb. Unrefined Sugar (not granulated sugar)

Methods/steps:

Cut 1/8" deep strips through ham skin, about 1/4" apart. This step may be omitted if the ham is a spiral cut ham. Mix the spices with honey. If you are using a 1/2 of ham place the sliced side down on the baking tray. Pour the honey mixture over the ham, making sure that is covered completely. Place ham in the refrigerator uncovered for two hours. When time is up remove ham from refrigerator and pat excess moisture and cover with unrefined sugar. Place back in refrigerator for half an hour while oven is preheating. Bake ham uncovered at 325 - 350 degrees according to directions if partial cooked or bake until heated through.
This glaze is very different and will give that ham dinner a time to remember.

Olive Garden Salad Dressing

Ingredients:

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Methods/steps:

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Oriental Vegetable Medley

Ingredients:

1 Reynolds Hot Bag
1 Head Broccoli Florets
1 lb. package baby carrots peeled
1 Red pepper sliced
1 medium sweet onion cut in large pieces
1/4 C. Wish Bone Oriental Dressing

Methods/steps:

Wash all vegetable and place in Reynolds Hot Bag. Add Oriental Dressing. Seal Bag tightly and shake to mix well. Place on low heat grill for l0 minutes each side. Place on upper shelf of grill while you grill your chicken, fish or meat. When meat is done place contents of Hot Bag in bowl (carefully open and watch for steam) and serve. Delicious!!

Chargrilled fish and vegetables with chilli and basil butter sauce

Serving size: Serves 4

Ingredients:

4 baby (500g) cauliflowers, halved
2 trimmed (500g) corn cobs, cut into 2cm rounds
400g baby carrots, trimmed
2 tablespoons olive oil
4 x 240g whole bream (or 8 bream fillets)

Chillie basil butter sauce
80g butter
2 fresh red Thai chillies, seeded, chopped finely
1/3 cup firmly packed fresh basil leaves, shredded finely
1 tablespoon lemon juice

Method:

Place vegetables and half of the oil in a large bowl; toss to combine. Cook vegetables over how heat on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Chilli basil butter sauceMeanwhile, melt butter in a small saucepan; add chilli, basil and juice, stir until combined. Score each fish three times on both sides; brush all over with remaining oil. Cook fish on heated oiled grill plate (or grill or barbecue) about 5 minutes each side or until cooked as desired.Serve fish and vegetables drizzled with Chilli basil butter sauce. Not suitable to freeze or microwave.

Panfried chicken with salsa verde, tomato and potato salad

Serving size: Serves 4

Ingredients:

600g baby potatoes
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper
4 chicken breast fillets
125g cherry tomatoes, halved

Salsa verde

1 cup parsley leaves
½ cup mint leaves
3 anchovy fillets
1 garlic clove, chopped
1 tablespoon white wine vinegar
¼ cup olive oil
1 tablespoon capers, rinsed and drained
mixed salad leaves, to serve

Method:

Place potatoes into a saucepan of cold water and bring to the boil. Cook until tender, drain and refresh with cold water. Once cooled, slice thickly and set aside.Combine lemon juice and half the oil and season with salt and pepper. Pour over chicken and toss to coat evenly. Marinate, if time permits.Heat a char-grill pan over medium high heat, cook chicken 5 minutes each side or until cooked through. Remove and cover loosely with foil.In the meantime, combine herbs, anchovies, garlic and vinegar in the bowl of a food processor; process until roughly chopped. Slowly drizzle in oil until it becomes a sauce consistency. Add capers, taste and adjust seasoning.Toss salsa verde through warm cooked potato slices and tomatoes and serve with chicken and mixed salad leaves.

Christmas spice biscotti

Ingredients:

4 egg whites
180g caster sugar
200g plain flour
60g citrus peel
60g pistachios
½ teaspoon gingerbread spice (mixed spice)

Method:

Beat egg whites with an electric beater until soft peaks form. Gradually beat in ¼ cup sugar until dissolved. Beat in remaining sugar a little at a time until thick and glossy. Then fold flour, pistachios, peel and gingerbread spice into the meringue. Spread mixture into a lamington pan.Bake it for 50 minutes at 160°C. Take it out, and place it on a cutting board and let it cool for 2—3 HoursThen slice it very thin and place it on a baking tray and bake it for 5 more minutes until crispy.

Asparagus-Chicken Quiche

Makes 6 servings

Ingredients:


6 asparagus spears
Pastry for Single-Crust Pie
2 tablespoons snipped fresh chives or green onion tops
3 beaten eggs
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped cooked chicken or turkey
4 slices bacon, crisp-cooked, drained, and crumbled
1 1/2 cups shredded cheddar cheese (6 ounces)
1 tablespoon all-purpose flour

Method:

Wash asparagus; break off woody bases (spears should be about 4 1/2 inches long). Cook asparagus spears in boiling water for 5 minutes; drain and set aside.
Prepare pastry as directed, except stir in chives or green onions with the flour and salt. Roll out dough to a 13-inch circle. Ease pastry into a 10x1-inch quiche dish; trim edge. Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake in a preheated 450 degrees F oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
Meanwhile, in a large mixing bowl stir together eggs, milk, salt, and pepper. Stir in chicken or turkey and bacon. In a medium mixing bowl toss together cheese and flour. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell. Arrange asparagus in spoke or fan pattern on top of the egg mixture. Bake in the 325 degrees F oven for 55 to 60 minutes, or till a knife inserted near the center comes out clean. Let stand 10 to 15 minutes before cutting into wedges.

Nutrition Facts

Calories:489
Fat:34g
Carbohydrates:25g
Cholesterol:160mg
Sodium:502mg
Protein:20g
Fiber:1g
Cal. from Fat:63%
Cal. from Carbs:20%

Calypso Curried Chicken

Makes 4 servings

Ingredients:

One 8-ounce can pineapple tidbits (juice pack)
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3 tablespoons currants or raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup coarsely chopped cashew pieces (optional)

Method:

Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm.
Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.


Calories:441
Fat:10g
Carbohydrates:27g
Cholesterol:137mg
Sodium:660mg
Protein:58g
Fiber:5g
Cal. from Fat:20%
Cal. from Carbs:24%

Mini Spanakopitas (Greek Spinach Pies)

Ingredients:


For the Filling:

1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions chopped
1 1/2 tablespoons dried dill or 1 1/2 teaspoons chopped fresh
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed


METHOD

Preheat oven to 350 degrees F.

FOR THE FILLING:

Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.

All-American Deluxe Cheeseburgers

Ingredients:

2 tablespoons mayonnaise
2 tablespoons spoonable Thousand Island dressing
1 pound lean ground beef
8 slices American cheese
4 kaiser rolls, split and toasted
4 large lettuce leaves
1 large tomato, sliced
4 slices purple onion
12 dill pickle slices

Preparation:

1. Preheat grill.
2. In a small bowl, mix together mayonnaise and salad dressing; set aside.
3. Shape meat into 4 patties. Grill patties over hot coals 3 to 4 minutes on each side or to desired doneness. Top each patty with 2 cheese slices; cover. Continue grilling until cheese is melted, about 2 minutes.
4. Spread 1 tablespoon reserved dressing mixture on each roll. Fill with cooked hamburgers and top with lettuce, tomato, onion and pickles as desired. Serve immediately.
5. Stove top method: Cook patties in skillet on medium-high heat 4 to 6 minutes on each side or to desired doneness. Place cheese slices on top after patties are flipped and melt while patties finish cooking.

Makes 4 servings.

Almond Chocolate Biscotti with Glaze

Ingredients:

3 cups all-purpose flour
1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup butter OR margarine, softened
3/4 cup liquid egg substitute, OR 3 large eggs
1 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds, toasted
1 cup powdered sugar
6 teaspoons water

Preparation:


Preheat oven to 350°F. Lightly grease a baking sheet.
In a medium bowl combine together flour, cocoa, baking powder and salt. Set aside.
In a large bowl with electric mixer at medium speed, beat sugar and butter for 2 minutes or until creamy. Add egg substitute and almond extract; beat well. Reduce speed to low, gradually add flour mixture, beating just until blended; stir in almonds.
Form dough into two 12 x 2 1/2-inch logs on the prepared baking sheet. Bake for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove from sheet; cool on wire racks 15 minutes. (Leave oven on.)
Using serrated knife, slice each log diagonally into twelve 1-inch slices. Place, cut-sides up, on same cookie sheet. Return to oven to continue to bake for 12 to 15 minutes on each side or until cookies are crisp and edges are browned. Remove and place on wire racks before adding glaze.
In small bowl combine powdered sugar and water until smooth. Remove biscotti to a wire rack, drizzle tops with glaze and cool completely.

Makes 24 biscotti.

Appetizer Rounds

Ingredients:

1/3 cup mayonnaise
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
3 green onions, sliced
2 cups biscuit baking mix
1/4 teaspoon garlic powder
1/2 cup boiling water

Preparation:


In a small bowl combine mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, and sliced green onions; set aside.
Preheat the oven to 400 degrees. In a medium bowl mix together biscuit baking mix, garlic powder, and boiling water. Let stand until cool; turn onto a floured surface and shape into a ball. Roll out 1/8-inch thick and cut into 2-inch rounds with a floured cutter. Place 1-inch apart on ungreased baking sheets. Divide the topping over each round. Bake for 10 to 12 minutes, or until the topping is golden brown. Immediately remove from the baking sheet.

Makes 8 servings.

All-American Barbecue Cheeseburger

Ingredients:

1 pound lean ground beef
1/4 cup barbecue sauce
1/2 teaspoon salt
1/2 teaspoon pepper
6 (1-ounce) slices American cheese
4 hamburger buns
4 tomato slices
8 red onion rings
4 leaf lettuce leaves

Preparation:

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine ground beef, barbecue sauce, salt and pepper in medium bowl; mix lightly. Form into 8 (1/4-inch thick) patties.
3. Cut 2 slices cheese into 4 pieces each . Place 2 pieces cheese on top of 4 patties. Top with remaining meat patties. Press edges to seal.
4. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F. or until meat is no longer pink in center (10 to 12 minutes). Top each burger with 1 slice cheese; melt slightly. Place each burger onto bottom bun half. Top each with 1 slice tomato, 2 onion rings, 1 lettuce leaf and top bun half.

Makes 4 servings.

Nutrition Facts (1 serving):

Calories: 550,
Fat: 29g,
Cholesterol: 110mg,
Sodium: 1300mg,
Carbohydrates: 27g,
Dietary Fiber: 2g,
Protein: 43g

Autumn Pumpkin Souffle

Ingredients:

Cooking spray or butter
Granulated sugar
6 large eggs, separated
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup canned solid pack pumpkin
1/2 teaspoon pumpkin pie spice
Crushed ginger snaps, optional

Preparation:

Spray 4 (8-ounce) souffle dishes. Dust with sugar. Set aside.
In large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2-inch of top of dishes.
Bake in preheated 375°F oven until puffy and delicately browned, about 15 to 20 minutes.
Top with crushed gingersnaps, if desired.

Makes 4 servings.

Cowboy Chicken Casserole

Yield: 8 to 10 servings

Ingredients:

2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained

Preparation:

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

Emeril's Southwest Seasoning:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients thoroughly.

Mango Lassi

Yield: 2 cups, 1 to 2 servings

Ingredients:

1/2 chopped ripe mango
1 cup low-fat plain yogurt
1/4 cup freshly-squeezed orange juice
2 tablespoons Spiced Simple Syrup, recipe follows Pinch
fine salt

Preparation:

Puree all ingredients in a blender until smooth. Refrigerate until ready to serve.

Spiced Simple Syrup:

1/2 cup granulated sugar
1/2 cup water
4 green cardamom pods, cracked
2 allspice berries
1 cinnamon stick
1 whole clove

Preparation:

Put all the ingredients in a small sauce pan, and bring to a boil, stirring occasionally. When sugar is dissolved, remove from heat. Cool, strain, and refrigerate.

Yield: about 2/3 cup

Baked Macaroni and Cheese

Yield: 6 to 8 servings

Ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs

Preparation:

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.

Crunchy Veggie Wrap

Ingredients:

1/2 c. fat-free cream cheese
4 8-inch flour tortillas
2/3 c. romaine lettuce, shredded
2/3 c. red cabbage, shredded
1 red tomato, diced
1/4 c. red onions, sliced
1/3 c. carrots, grated
1/4 c. blue cheese
1 c. alfalfa sprouts

Utensils:

knife

Directions:
1. Spread 2 tbsp. cream cheese over one side of each tortilla.
2. Divide remaining ingredients evenly among tortillas.
3. Roll up each tortilla.
4. Cut each rolled wrap in half diagonally.

Serves: 4

Serving size: 1 wrap

Nutritional analysis (per serving):

182 calories
10 g protein
5 g fat
2 g sat. fat
24 g carbohydrate
2 g fiber
9 mg cholesterol
443 mg sodium
157 mg calcium
1.6 mg iron

Variations and suggestions:

Use a variety of vegetables. Try flavored cream cheese.

Black Beans and Rice

Ingredients:

2 15 oz. cans black beans, drained
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tbsp. cilantro
14 oz. can diced tomatoes (low sodium)
1/2 c. frozen corn niblets, thawed
1 c. hot cooked rice
1/4 c. jalapeño jack cheese, shredded
1/2 tsp. cumin
1/2 tsp. chili powderred pepper flakes to taste (optional)

Utensils:

stove (You'll need help from your adult assistant.)

Directions:

1. Sauté 3/4 cup onions, garlic, and bay leaves in oil.
2. Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
3. Simmer until heated through and flavors meld.
4. Make a mold of cooked rice on a platter.
5. Pour bean mixture over the rice.
6. Garnish with 1/4 cup chopped onions.
7. Sprinkle cheese over the beans.

Serves: 4

Serving size:

1/4 cup rice and 1 1/4 cup beans

Nutritional analysis (per serving):

307 calories
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber
8 mg cholesterol
765 mg sodium
157 mg calcium
3.4 mg iron

Variations and suggestions:

If you do not have canned tomatoes, try using salsa. Add sliced red peppers.

Berry Good Muffins

Ingredients:

1 1/3 c. all-purpose flour
1 c. rolled oats
1/4 c. brown sugar
1 tbsp. baking powder
1/2 tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1 1/4 c. blueberries
3/4 c. raspberries

Utensils:

muffin tin
measuring spoons
measuring cups
oven (You'll need help from your adult assistant.)

Directions:

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. Spray muffin cups with non-stick cooking spray.
3. Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl.
4. Fold in berries.
5. Spoon the mixture into the muffin cups, approximately 2/3 full.
6. Bake for 25 to 30 minutes or until light golden brown.

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):

146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron

Variations and suggestions:

Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.