Baked Squash with Orange

Baked Squash with Orange Recipe

Ingredients:3 tablespoons parsley; 2 oranges chopped, zest and juice ;2 cloves garlic crushed;
1 medium butternut squash peeled and deseeded; 1 tablespoon olive oil;Seasoning of choice
Directions
Preheat oven to 400 degrees.
Mix the parsley, orange zest and garlic in the orange juice.
Cut the squash into 3/4 inch slices and brush with the olive oil.
Place the squash in an ovenproof dish and season. Spoon the orange mix over the squash and cover with foil.
Bake for 40 to 45 minutes until the squash is slightly soft.
Serve with crusty bread rolls. Yield: 4 servings

Ham Tortellini Caesar Salad

Here's an idea for using leftover Christmas ham:
You could substitute green beans or asparagus for the broccoli if you'd like.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
16 oz. package frozen cheese tortellini
1-1/2 cups fresh broccoli florets
1-1/2 cups cubed cooked ham
1 cup creamy Caesar salad dressing
10 oz. pkg. romaine lettuce leaves
1/4 cup grated Parmesan cheese
Preparation:
Cook tortellini and broccoli together according to tortellini package directions. The frozen tortellini I use cooks for 3 minutes. If your tortellini cooks for a longer period of time, add the broccoli during the last 3 minutes of cooking time.
Drain well and combine with ham and Caesar salad dressing in medium bowl. Place lettuce on large platter and top with tortellini mixture. Sprinkle with Parmesan cheese and serve. 4 servings

Coca cola pork loin (I'm sure caffeine free would work!)

Ingredients:3-5 lb Pork Loin Roast1 Tbsp Smoked Paprika1 Tbsp Ground Marjoram1 Tbsp Seasoning Salt1 tsp Cumin1 tsp Granulated Garlic1 tsp Cracked Black Pepper1 Tbsp olive oil1 liter Coke1 Cup Brown Sugar1 Cup Cornstarch1 Cup WaterMethod:Combine the dry seasonings and rub over the pork loin. In a large roasting pan or cast iron skillet heat the oil. Sear all sided of the loin until crisp. Place the seared loin in a deep pan and cover with a lid or plastic wrap followed by aluminum foil. Place in a 350 deg oven for 1-1 ½ hours until the loin is tender. Remove the loin and allow it to rest for 15 minutes before slicing. Bring the remaining juices to a boil over the stove. Make slurry with cornstarch and water and thicken the sauce. Adjust the seasoning of the sauce with Salt and pepper and Brown sugar if needed.(Note: This recipe is from the Studio 5 show. The instruction about plastic wrap and then foil on the meat and then putting it in the oven sounds odd. Maybe they meant just foil.)

Blueberry Cream Muffins

4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla extract
4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 cups sour cream
2 cups blueberries
Directions:
1. Preheat oven to 400 degrees F. Grease 24 mu;ffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.
Note: I cut the recipe in half and I still got more than 12 muffins.

Ultimate Banana Bread

My family knows I have gone "gaga" over this recipe.  I'll have to bring in a sample to RS in order to convert you all.  Here's the link to the recipe:  Ultimate Banana Bread Link to Recipe

Hot Chocolate Mix (Makes 75 servings)

25 5/8 ounces nonfat dry milk powder
6 ounces powdered non-dairy creamer
2 cups confectioners' sugar
1 (16 ounce) container instant chocolate drink mix
Directions
1. In a large bowl, combine dry milk, non-dairy creamer, confectioners' sugar, and instant chocolate drink mix. Mix well. Put in a large airtight container. Label and store in a cool dry place. Best if used within 6 months.
2. To make Hot Chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well. Add mini marshmallows if desired.
Nutritional Information
Amount Per Serving Calories: 82 Total Fat: 1.4g Cholesterol: 2mg

Gingersnaps from the kitchen of Karen

Gingersnaps--Its that Time of Year

Gingersnaps

From the kitchen of Sandy Garrett 

A decade ago I lived in Ft. Collins, CO.  Sandy Garrett was the Activity Committee head and planned a beautiful Night of the Nativity at a ward members home/barn.  As we left the barn (stable) with the live animals and baby Jesus we were each given a spicy, rich gingersnap. 

I had to have the recipe.  The cookies are flat.  In fact, Sandy said to drop the cookie tray onto the kitchen counter after taking them out of the hot oven in order to make the cookies fall.  My cookies always seem to fall without the added help.  The cookie dough is very sticky.  Remember to use that small ice cream scoop for perfectly sized cookies. 

Cream:

1 ½ C. Shortening

2 C. Sugar

2 Eggs

 1 ½ C. Molasses 

Sift and then add to above:

2 tsp. Baking Soda

4 1/3 C. Flour

2 Tsp. Cinnamon

2 Tsp. Ground Cloves

2 Tsp. Ginger 

This makes a very sticky dough.  Roll into balls the size of walnuts and roll in sugar.  I simply scoop mine and plop the dough ball into the bowl of sugar.  Place nine (versus the normal 12) cookie balls per cooking sheet because these cookies spread.  

Bake for 10 minutes at 375 F.  The cookies will look under done, but you will able to lift the edges.

Turkey Potato Pancakes

Combine 3 beaten eggs, 3 cups shredded raw potato, 1 1/2 cups finely chopped cooked turkey, 2 tsp grated onion, a dash of pepper, abd 1 1/2 tsp salt. Sprinkle 1 Tbsp of flour over mixture and mix well. Drop 1/4 cup of mixture onto greased griddle, spreading to about 4 inches. Cook on medium for 3-4 minutes each side until potato is cooked and pancake is brown. Great served with cranberry sauce

Pumpkin Cinnamon Rolls

1 Tbsp yeast
1/4 cup warm water
1 tsp + 2 Tbsp sugar
2 eggs
1/2 stick butter, melted
1 15 ounce can pumpkin
5 1/2 cups flour
3/4 tsp salt
Sprinkle yeast over warm water. Add 1 tsp. sugar and wait 5 minutes. Then beat in 2 Tbsp sugar, egge, butter, and pumpkin. Gradually add about 5 cups flour and the salt until you have a soft dough. Knead 10 minutes adding in rest of flour. (I generally don't use the whole amount of flour.) Grease bowl. Add dough. Cover with plastic wrap until doubled in size, about 1 1/2 hours. Coat 2 9x13 inch pans with Pam.
Filling:
1 stick butter, softened
1/4 cup sugar
1 c. packed light brown sugar.
1 Tbsp cinnamon
Roll hlaf of dough in to 16 x 10 in rectangle. Spread half of filling. Roll up and repeat with other half. Cut into 24 pieces. Put cut side down. Cover and let rais until double, about 30 minutes. You can refrigerate overnight or freeze at this point.
Bake at 350 28-33 minutes or 36 minutes if frozen and thawed. Cool 10 minutes and glaze with mix of powdered sugar, hot water, and a little butter.
You can easily make a half recipe.

Ruby Chicken

Cut a whole chicken into pieces or what I do is cut 3-4 boneless, skinless chicken breasts into pieces maybe about 3 or 4 inches. Coat chicken with salted flour and brown in frying pan with 4 T butter or margarine. While the chicken is browning, in a saucepan combine 1 and 1/2 cups fresh/frozen whole cranberries, 3/4 cups sugar, 1/4 cup chopped onion, 1 tsp grated orange peel, 3/4 cup orange juice, 1/4 tsp cinnamon, and 1/4 tsp ginger. (Don't forget the sugar. I did that once and it was really sour!) Heat to boiling and pour over browned chicken pieces. Cover and simmer until tender, about 30-35 minutes. If you take the lid off the last few minutes, the sauce will thicken up a bit.

Fresh market Orange Teriyaki Beef Roast

1 large oven bag

2 Tbl flour

1/2 cup orange juice

1/2 cup teriyaki sauce

1/4 cup brown sugar

3 cloves minced garlic

1 tsp orange zest

1/2 tsp crushed red pepper

2 lbs Eye of Round oven roast

1/4 cup sliced green onion

Shake flour in oven bag and place in 13 X 9 baking dish. Add ornage juice, teriyaki sauce, brown sugar, garlic, orange zest, and crushed red pepper to oven bag. Close and squeeze bag to blend with the flour. Add the roast to the bag. Turn bag to coat beef with sauce. Close bag with tie and marinate in refrigerator for 1 1/2 to 2 hours. Preheat oven to 325 degrees. Cut 4-6 slits into top of bag and bake 35 - 45 minutes or until meat thermometer reads 145 degrees. To serve, slice the beef thinly, pour sauce on top, sprinkle with sliced green onions. This sauce is so delicious - use it on or with all meats and fish or even as a dipping sauce for wontons!

Pumpkin Bread Trifle

• 1 loaf Pumpkin bread, cubed
• Caramel ice cream topping
• Toffee bits
• 1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla

Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.

Sloppy Joe with Maggots (Cooked Kamut)

2 lbs. hamburger
1/2 qt. ketchup
1 T. br. sugar
1/2 T. dry mustard
1/8 c. vinegar
1/16 c. lemon juice
1/2 c. water
1 onion chopped
1-2cups cooked kamut
Brown hamburger and onion and add remaining ingredients. Simmer. Can add ½ c. celery.

Dead Man over Worms (Meatloaf over Spaghetti Noodles)

3 eggs
2/3 cup milk
2 slices of bread torn into pieces
1 c. oatmeal
½ c. grated carrot
½ c. chopped onion
1c. Shredded Cheddar
1 T. parsley
1 tsp. salt
½ tsp. pepper
1lb. lean ground beef
1 lb. mild Italian sausage
2-3 c. cooked red quinoa
1 (16oz) package spaghetti noodles

Topping
1 c. ketchup
1 c. packed br. sugar
2 tsp. prepared mustard
1/8 c. xagave or ¼ c. maple syrup
1 tsp. maple flavoring

Preheat oven to 350 degrees

In large bowl beat the eggs, add milk, bread, and oatmeal. Stir in carrots, onions, cheese, herbs, and seasonings. Add beef, sausage, and red quinoa and mix well. In a shallow baking dish shape beef mixture into the shape of a body. Round ball for head, oval shape for body, mounding up the tummy. Shape arms and place next to body . Shape legs and place next to each other, not apart. Smooth meatloaf so the “seams” are not apparent. Bake for 30-45 min., until meat is cooked through.
While baking combine topping ingredients. Cook spaghetti noodles with a drop of green food coloring, rinse and set aside.

After 45 minutes, spoon half of the topping over the meatloaf, return to oven and continue baking for 15-20 min. remove from oven and let stand for 10 min.
Put noodles on tray, carefully place meatloaf on top of noodles, and spoon the rest of the sauce on. Place a knife in the “heart” of the meatloaf and be ready for everyone to “Cut-up!”

Pumpkin Pecan Pie Squares

1 cup whole wheat flour
2 1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk (or make your own with Powdered Milk)
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

PREHEAT oven to 350° F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Blueberry Orange Bread

1 c. white flour
1 c. spelt flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 T. butter
¼ c. water
½ c. sugar or ¼ c. xagave
1 egg
1 orange peeled and halved
¼ inch strip of orange peel
1 c. frozen blueberries

Preheat oven to 325, spray a 81/2 x 41/2 loaf pan.
Combine 1st five ingredients in a large-size mixing bowl, set aside.
Place butter, water, sugar, egg, orange and orange peel into a Vitamix container in the order listed and secure lid. Select Variable 1, turn machine on and quickly increase speed to Variable 10, then to high, blend for 30 seconds.
Pour liquid mixture into dry ingredients and mix gently to combine. Fold I n blueberries.
Pour into prepared loaf pan.
Bake for 60-7- minutes or until a knife inserted into the center comes out clean.

Sprouted Pancakes

1 ½ cups grain (before sprouted) ½ cup each, spelt, kamut, and sweet brown rice
Soak for 10-12 hours
In blender aka Vitamix add:
1 cup almond milk (coconut or rice milk work as well)
1 ½ T. olive oil
3 eggs
1T. baking powder
½ - 1t. salt
1 T. chia seed
Drained sprouted grains

Optional ingredients:
Vanilla, cinnamon, pumpkin spice, etc

Blend until smooth (1-2 minutes) Pour onto a preheated griddle (375-400 degrees)
Topping idea: blended peaches with whip cream

Fresh Peach Pie

¼ cup lemon juice
3 cups fresh sliced peaches
1 cup sugar - divided
3 tablespoons cornstarch
2 tablespoons Butter
1/8 teaspoon salt
1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

1. Toss the lemon juice and peaches with 1/2 cup sugar.
2. Allow the mix to macerate (set) for one hour in the refrigerator.
3. Drain fruit and save one cup of the juice. If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, I use peach nectar or apple juice.)
4. In a sauce pan melt butter and cornstarch to make a rough.
5. Add the juice, ½ cup sugar, salt, and flavoring.
6. With a wire whisk, blend until well mixed.
7. Bring to a boil stirring until thick.
8. Remove from the heat and allow to cool slightly; about 5-10 minutes.
9. Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.
For more great recipes, visit mindikamoments.blogspot.com

Grape Sorbet by Chef Tom

With the grape harvest rapidly approaching, it makes sense to find a use for these delicious grapes, commonly referred as "Foxy", due to their musky flavor, particularly in fermented products. If you're planning on making grape preserves, it's best to start this recipe at the very beginning of the day, and update it as you go along. When all the mason jars have been pulled from their water bath, you'll have this delicious frozen treat waiting for you after a long day's work.

Ingredients:
2 quarts concord grapes, stemmed
½ cup sugar
Juice from two limes


After washing & de-stemming all grapes,
separate into 2 or 3 batches, add each
batch to blender. Blend at high speed until
broken down, pour mixture thru strainer,
removing all grape solids. Repeat for all
batches. Add sugar & lime to grape juice,
mixing well until sugar is dissolved. Place
in refrigerator for at least 2 hours. Add
mixture to a 2 quart ice cream maker, mix
according to the manufacturers instructions.
Once set, remove from ice cream maker,
transfer to a freezer safe vessel. Cover &
freeze for at least 2 more hours.

Notes:
Although this recipe is designed for a 2 Qt ice cream maker, it only makes about 3/4 of a quart of sorbet, -a larger cooling surface is required to quickly freeze the juice, and reduce the formation of ice crystals, resulting in a silky smooth mouth feel. If you have a larger ice cream maker, feel free to increase the recipe accordingly, remembering that your final product should be no more than 1/2 the capacity of the ice cream maker

Triple Berry Salad with Pomegranate Balsamic Vinaigrette

• 1 pint fresh raspberries
• 1/2 pint fresh blackberries
• 2 cups thinly sliced strawberries
• 1/4 cup Pomegranate Balsamic Vinegar
• 2 tbsp brown sugar
Mix together berries with sugar and vinegar and allow to macerate for about 45 minutes. Serve with a garnish of fresh mint.

Cordon Bleu Burger

• 2 pounds ground chicken
• 1/4 pound shaved honey ham
• 4-6 slices Jarlsberg cheese
• Olive oil
• Sea salt
• Freshly cracked pepper
• Thinly sliced tomatoes
• Leaf lettuce
• Hollandaise sauce (recipe follows)
• Ciabatta Bread, toasted and cut into 4-6 sections, sliced in half

Lightly toast ciabatta bread on grill or in oven until light brown. Set aside. Divide meat into even portions, take a portion and make into two disks. Place a small mound of shaved ham onto the disk and top with slice of cheese. Place remaining disk on top and press edges to seal.

Brush with olive oil and season with salt and pepper. Cook on grill until for 5-7 minutes on each side.

Place meat on roll, top with desired amount of hollandaise sauce. Finish with lettuce and tomatoes.

Hollandaise Sauce, Blender Method
• 3 egg yolks
• 1-2 tbsp fresh lemon juice
• 1/2 cup butter cut into pieces
• 1/4 tsp salt
• Pinch pepper

In a blender, combine egg yolks, salt, pepper, and 1 tablespoon lemon juice. In a small saucepan melt butter over medium high, heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds. Next, with the blender running, remove cover and drizzle the hot butter in a thin stream of droplets. By the time two thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Season to taste with additional lemon juice and seasoning. If not using the sauce immediately, set blender carafe in tepid, but not warm water.

Italian Shredded Beef Sandwiches

• 2 pound chuck roast
• 1 envelope dry Italian salad dressing mix
• 1 Tablespoon minced garlic
• 8-10 slices provolone cheese
• 8-10 Hamburger buns

Place roast in 3 1/2 - 4 1/2 quart slow cooker. Sprinkle the Italian salad dressing mix and garlic over the top of the roast. Cover and cook on low heat 10-12 hours. Remove fat from meat and shred with a fork. Open hamburger buns and place meat on one side, topped with a slice of provolone cheese. Turn oven on to the broil setting. Put buns on a cookie sheet and toast until golden brown (watch carefully as this step usually takes just a minute.) Serve with a favorite salad.

• Chocolate Peanut Butter Cookies

1 cup (2 sticks) butter
1 cup peanut butter
2 cups powdered sugar
1 ¾ cups crushed graham crackers
2 cups milk chocolate chips

Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

White Chocolate Buttercream

1 c butter
1 tsp vanilla
4 c powdered sugar
2 Tbsp milk
4 oz melted white chocolate

On a medium high speed, cream butter until fluffy & lighter in color, about 5 minutes. Lower the mixing speed add powdered sugar, vanilla & milk. Mix until creamy. Drizzle white chocolate into frosting mix until well combined.

Oreo and Fudge Ice Cream Cake

1/2 cup chocolate syrup
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Berry Cheescake Puff Tart

1 sheet puff pastry
2 1 10 oz. bag frozen mixed berries (about 2 C.)
3 1 T. sugar
4 1 8 oz. pkg. Neufchatel low fat cream cheese; room temperature
5 2 T. lemon juice
6 ½ C. sugar
7 ¼ C. flour
8 1 egg
1. Bring the sheet of puff pastry to room temperature by letting it defrost on the counter for about 40 minutes.
2. In a small bowl, combine the berries with 1 tablespoon of sugar. Allow to defrost for at least 20 minutes or so.
3. In a mixing bowl combine the cream cheese, lemon juice and sugar. Mix until well combined.
4. Add the egg and the flour and mix again for 2-3 minutes.
5. Roll out the puff pastry to about 16x12 inches.
6. Place the pasty on a baking sheet sprayed with cooking spray.
7. Spread the cream cheese mixture onto the puff pastry, leaving about a 2 inch edge around the outside.
8. Dollop the berries on top of the cream cheese mixture.
9. Take the edges of the puff pasty and fold up and over the cream cheese mixture about 1 to 2 inches.
10. Bake at 400 degrees for 35 minute or until the tart is golden brown.

Mango Salsa

• 1 Mango, diced
• ¼ - 1/3 c. red onion, finely diced
• ¼ c. cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Combine ingredients together and set aside in the refrigerator until ready to serve.

Grilled Steak Tacos, with Mango Salsa

¼ c. orange juice (juice of 1 orange)
2 Tbs. soy sauce
2 Tbs. honey
1 ½ tsp. orange zest
½ tsp. salt
2 Tbs. vegetable oil
2 cloves garlic, minced
1 ½ - 2 Tbs. chili powder (depending on desired heat)
¼ tsp. pepper
1/8 tsp. cayenne pepper
½ tsp. oregano
1 ½ - 2 lb. flank steak
1 package Don Julio Uncooked Tortillas

Mix all of the marinade ingredients together. Score steak in 1 inch intervals. Place steak and marinade in a resealable bag. Allow to marinate for at least 4 hours. Remove steak from bag and disgard marinade. Place on grill over medium heat. Grill for 10 – 15 minutes per side, or to desired doneness. Remove from grill and cover for 5 minutes. Cut in thin slices against the grain. Place in cooked (according to directions on package) Don Julio Uncooked Tortillas and top with Mango Salsa.

Strawberry Ice Cream

2 cups sugar
1 qt. half n half
1 cup whipping cream
½ cup lemon juice
30 oz. strawberries mashed
Mix altogether and put in ice cream maker and freeze. Yummy!

Avocado & Lime Salsa

• 1 packet of Italian salad dressing, made according to package directions
• 2 avocados, peeled and diced
• 4-5 roma tomatoes, diced
• 1 can white corn, drained
• 1 can black-eyed peas, drained
• ½ of a bunch of cilantro, washed and chopped
• 2-3 limes squeezed
• 7 green onions
Mix Salad dressing in a large glass bowl. Place all remaining ingredients in salad dressing and toss. Serve with whole grain tortilla chips.

Aloha Pie

Coconut crust
Coconut ice cream (4 C ish…depends on the size of your pan)
Mango sauce
Tropical fruits 2-3 C, or desired amount
1) Scoop and spread lightly softened coconut ice cream into crust. Freeze until fully set, at least one hour.
2) Slice desired tropical fruits. (pineapple, mango, kiwi, papaya, star fruit etc) If desired, in a small bowl combine zest and juice of 1 large lime and 1 Tbs honey. Toss with fruit.
3) Just before serving, drizzle a small amount of mango sauce atop ice cream pie. Top with fruit in desired design. Slice and serve with more mango sauce. Enjoy and Aloha!

Coconut Crust
• 14 oz sweetened flaked coconut, toasted
• 2 egg whites, lightly beaten
1) Place toasted coconut in a food processor and lightly grind. Place in a bowl and stir in lightly beaten egg whites. Press into desired pan and bake 10-12 minutes at 350 degrees. Cool completely.

Mango Sauce
• 2 mangos, peeled, seeded and chopped
• 3 Tbs lemon juice
• 4 Tbs sugar
1) Combine chopped mangos, lemon juice and sugar in a bowl and puree with a stick blender. Chill until ready to use.

Peanut Butter Brownie Pie

Ingredients:
• 2 Cups Crushed Nutter Butter Cookies
• ½ Cup Butter - Melted
• 1 ½ Cups Brownies - broken apart
• 1 Cup Peanut Butter
• 1 Cup Sugar
• 1 - 8oz Cool Whip
• 1 - 8 oz Cream Cheese (room temperature)
• 2 T Vanilla
• Chocolate Shavings
Method:

In a mixing bowl combine crushed Nutter Butter cookies and melted butter. Pour into a pie dish and press into place to form a crust.

Create a brownie lawyer on top of the Nutter Butter crust.

In a large mixing bowl combine peanut butter, sugar, cool whip, cream cheese and vanilla. Beat together to a smooth consistence. Pour into pie pan.

Sprinkle chocolate shavings over pie.

Place in the freezer for at least 3 hours before serving.

Remove pie from freezer a few minutes before slicing. ENJOY!

Strawberry Banana Bread with Lemon Glaze

4 Ripe Bananas
2 cups Sliced Strawberries
4Eggs
1/3 cup Applesauce
¾ cup Butter – melted
2 cups Sugar
2 t Vanilla
4 cups Flour
2 t Baking Soda
½ t Baking Powder
1 t Salt
2 cups Powdered Sugar
1/3 cup Lemon Juice

Pre-heat oven to 300 degrees.

In a large mixing bowl combine bananas and strawberry’s; smash together. Add eggs, applesauce, butter, sugar and vanilla; cream entire mixture together.

Combine flour, baking soda, baking powder and salt; stir lightly.

Add dry ingredients to banana mixture and stir.

Pour batter into 3 well-greased loaf pans. Bake for 45-60 minutes, until a toothpick comes out clean.

Allow finished strawberry banana loaves to cool in pans for 10 minutes. Remove from pans and place on a cooling rack; cool completely.

While bread is cooling, combine powdered sugar and lemon juice in a mixing bowl and stir well to create a smooth glaze.

When bread is completely cooled, place loaves on a wax paper lined baking sheet. Drizzle lemon glaze over each strawberry banana loaf. Allow glaze to set.
Slice bread, arrange on a serving plate and ENJOY!

Strawberry Cheesecake Trifle

• 2 qt. Strawberries sliced
• 1 C. sugar divided
• 2 8oz. pkgs. cream cheese softened
• 3 T. orange juice or lime juice (I prefer lime squeezed fresh)
• 3 C. whipped Whipping Cream
• 1 loaf (10 oz.) pound cake cubed (Sara Lee in the freezer section works great)
• 1 large chocolate bars grated
• chocolate swirls and strawberries to garnish

1. Toss strawberries with ½ C. sugar. Allow to chill in refrigerator until juicy. (About an hour)

2. Cream together the citrus juice, cream cheese and the remainder of the sugar. Add whip cream and blend until creamy. (Make sure you blend the cream cheese, citrus juice and sugar first, or the acid will curdle the whipped cream.)

3. Drain juice off the strawberries and drizzle onto the cake cubes.

4. Layer in trifle bowl as follows:
½ cake cubes on bottom
1/3 cream cheese mixture
½ strawberry mixture
chocolate shavings
the rest of the cake cubes
1/3 cream cheese mixture
the rest of the strawberry mixture
chocolate shavings
the rest of the cream cheese mixture
chocolate shavings
Strawberries to Garnish

Chocolate Blueberry Cake

• 1 cup whole wheat flour
• 1 cup sugar
• 6 Tb unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water
• 1 egg
• 1/2 cup blueberries, fresh or frozen

Preheat oven to 350 degrees. For Cake- Mix dry ingredients in medium sized bowl. In blender combine water, egg, and blueberries. Blend until smooth. Add liquid mixture to flour mixture. Beat with mixer, scraping sides of bowl occasionally. Pour into greased 8x 8 square pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.

Ganache
• 1 cup reduced fat whipped topping, like Cool Whip lite
• ½ cup semi sweet chocolate chips
• For Blueberry Sauce
• ½ cup blueberries
• ½ cup reduced fat whipped topping

Meanwhile for Ganache- in small microwave safe bowl combine chocolate chips and whipped topping. Microwave for 30-60 seconds, stirring every 30 seconds. Stir until smooth. Set aside. When cake is cool, cover with Ganache. For blueberry sauce- blend thawed blueberries and whipped topping in blender until smooth and liquid. Drizzle over cake.

Peanut Trix Squares

1 cups sugar 1 cup corn syrup
1 stick butter
2 cups roasted salted peanuts
1 cup chocolate chips
4 cups miniature marshmallows
1 cup roasted and salted peanuts 6 cups Trix cereal or similar favorite


1. Place cereal in a large bowl and set aside.
2. Butter a large 9x12 pan or similar and set aside.
3. In a 5 quart sauce pan bring sugar, corn syrup and butter to a boil.
4. Add marshmallows and stir until completely melted.
5. Once the marshmallow mixture has melted, add the peanuts and chocolate chips.
6. Pour marshmallow mixture over the cereal..
7. Press mixture into a prepared pan, cool and cut into squares. Enjoy!

Slow Cooker Cashew Chicken

• 2 lbs boneless, skinless chicken thighs, cut into 1/2 inch pieces (don't use chicken breasts)
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 tbsp canola oil
• 1/4 cup soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Server over rice.

Pasta Salad with a Thai Twist

• 1 lb. of linguine pasta cooked or 1 lb of rice noodles softened in hot water for 10 mins. (I like the rice noodles best, but sometimes they're hard to find in a regular grocery store.)
• 1 can coconut milk
• 1 T. green, yellow, or red curry paste or just use curry powder.
• 1/2 c. sugar
• 1/8 c. fish sauce or soy sauce

Note: fish sauce is the Thai version of soy sauce. It is just what it says it is. They take fish and put them in a barrel and let it ferment for months and then drain off the liquid. It smells horrible, but it sure makes the food taste good.

In a big sauce pan place the coconut milk and curry paste and bring to a simmer. Add the sugar and fish sauce or soy sauce. Taste and adjust to your liking with more sugar, or more soy sauce. Add the hot cooked noodles and toss. You want the noodles to absorb all the coconut milk and then cool down.

Salad
• 1 head Napa cabbage chopped
• peppers sliced (A combination of red, yellow, and orange is best. You know it's all about the presentation!)
• purple cabbage
• matchstick carrots if you don't have colorful peppers
• fresh bean sprouts
• a bunch of green onions sliced
• some cucumbers sliced
• 1 bunch of cilantro chopped or a lot of chopped fresh basil (Basil is best!)
• sliced water chestnuts
• a few big handfuls of baby spinach (you can add more or less of this to stretch the salad)

In a really large bowl add all the ingredients above.

Any of the veggies can be adjusted to your liking. If you don't have something don't worry. Just improvise or add a little more of something else. Once the noodles are cool toss them in the bowl with all the veggies.

Dressing
• 1 c. olive oil
• 3/4 c. rice wine vinegar
• 1 T. soy sauce
• 1/2 c. sugar
• 1/2 t. seasame oil (optional)
• 1/2 t. ground ginger

Toss the salad all together and make all sorts of yummy sounds! Sprinkle a handful or two of chopped peanuts, or sugar glazed almonds. Taste it. I usually add a little more sugar, but it's up to you. This salad is huge so make sure you have a big group since it doesn't keep at all.

Raw Sprouted Quinoa Salad

1 cup sprouted quinoa (simply soak quinoa for at least 4 hours preferably overnight, rinse well, you
can then use immediately or let sprout for another day in colander)
½ lemon juiced
10 cherry tomatoes, cut into quarters
5 or 5 sundried tomatoes thinly sliced
2 T. golden raisens
2 green onions chopped
½ red onion chopped
3 T. fresh mint finely chopped
¼ cucumber finely chopped

Add all the above in a bowl and leave for a few hours to marinate together, the flavors are more intensely infused if left over night in the fridge.

The Woods on Ninth Hawaiian Pork Skewers

www.thewoodsonnith.com

In a bowl combine the following:
3 T fresh lime juice
1 small can chopped green chilies
1 package Lipton onion soup mix
1 t powdered ginger
2 T water

Then add: 1 ½ pound boneless pork butt cut into 1 ½ inch cubes
Marinate for one hour.

Thread pork onto 8 inch bamboo skewers and grill on a HOT grill for 5-6 minutes a side.

Serve with rice pilaf, or alone as appetizer.

SPINACH/ARTICHOKE DIP, by Atty General Mark Shurtleff

• 1 package (10 oz.) frozen chopped spinach, thawed, drained, and squeezed dry
• 1 jar (14.75 oz.) marinated artichoke hearts, drained. Set aside ¼ and chop remainder
• ½ can (5 oz.) sliced water chestnuts, drained and coarsely chopped
• 2 tablespoons minced green onion
• 2 teaspoons prepared horseradish
• 1 jalapeno pepper, seeded and finely chopped
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 package (3 oz.) cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 cup grated sharp Cheddar cheese, divided
• 1 cup grated Monterey Jack cheese, divided

Preheat oven to 350 degrees. In a large mixing bowl, combine first 8 ingredients and mix together with a large fork. Add the cream cheese, sour cream and mayonnaise and blend with electric hand mixer until smooth. Stir in half the cheeses. Spread the mixture into a greased 9-inch glass pie plate. Slice the remaining artichoke hearts and arrange them around the edge of the plate. Bake 15 to 20 minutes. Sprinkle remaining cheeses on top and bake 5 more minutes or until bubbly. Serve warm with tortilla chips, crackers or torn pieces of French bread.
Makes about 4 cups of dip.

Crispy Bacon & Parm Ranch Chicken, Angel Shannon

• 4 boneless, skinless chicken breasts (tenders if you prefer)
• 1 (16 oz) bottle Peppercorn Ranch dressing
• 1 cup Italian Bread Crumbs
• 1 cup grated Parmesan Cheese
• ½ lb. bacon, fried crispy and crumbled
Pour dressing into shallow pan or pie plate; set aside. In medium bowl, mix bread crumbs, cheese and bacon together. Dip cleaned and dried chicken into dressing then coat with bread crumb mixture. Place prepared chicken in sprayed or lined 9x13-in pan and bake at 350 degrees for 45 minutes or until juices run clear. Serve with buttery herb angel hair pasta! This recipe doubles easily.