Watermelon Slush

"fabulous and so easy.....add a shot of gin for the adults!!! "

INGREDIENTS

• 3 cups diced watermelon
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 cup crushed ice
• 1/2 cup water

PREPARATION

1. Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

NUTRITION

Per serving: 48 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 2 mg sodium; 137 mg potassium.

Nutrition Bonus: A natural sports drink with vitamins A and C, potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 fruit

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Spiced Apple-Pear Sauce

The natural sweetness of fresh apples and pears makes this homemade sauce a standout over the store-bought version. Lemon juice adds brightness and keeps the fruit from browning, and cinnamon and nutmeg lend warm spice notes.

Ingredients
3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
1 tablespoon fresh lemon juice
6 cinnamon sticks
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar
Directions
Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.

Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-apple-pear-sauce-recipe/index.html

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Pumpkin Chocolate Chip Cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Read more at: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html?oc=linkback

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Quinoa Chili {Vegetarian}

Ingredients

• 2 cups cooked quinoa
• 1 Tbsp extra virgin olive oil
• 1 large yellow onion, diced (1 3/4 cup)
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
• 1 (7 oz) can diced green chiles
• 2 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 1 1/2 tsp paprika
• 1/2 tsp granulated sugar
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups fresh or frozen corn
• 1/2 cup cilantro, chopped
• Juice of 1 lime

Directions

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

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Strawberry Pizza

When you mix up the crust it will seem a bit crumbly but just use your hands and form it into a ball.  It will come together nicely.

Just roll it out with a rolling pin on an ungreased cookie sheet or a baking stone will work too.

Bake for about 12-15 minutes or until lightly golden brown.

While it is baking and cooling mix up your cream cheese mixture and your strawberry mixture.  Use 1 cup of smashed strawberries.  I do mine in the food processor.
Cook the strawberries with sugar and cornstarch until it thickens and is glossy – will take about 5-10 minutes.  Cool.

After the crust is cool spread with cream cheese mixture you mixed up.

Add strawberry mixture and sliced strawberries.

The crust ends up being a bit fragile so it can be a bit messy to eat.  I just use my pizza cutter to slice it up.

Ingredients

Crust:
• 1 C flour
• 1/4 C powdered sugar
• 1/2 C butter
Filling:
• 1 (8 oz.) cream cheese, room temperature
• 1/2 tsp. vanilla extract
• 1/2 C granulated sugar
• 1/4 tsp. freshly squeezed lemon juice
Topping;
• 1 C fresh strawberries, mashed
• 4 Tbsp. granulated sugar
• 1 Tbsp. cornstarch
• 8 - 10 strawberries sliced.

Instructions

Crust:
• In a medium bowl, combine flour, sugar and butter.
• Form into a ball with hands and press into a 14 inch ungreased pizza pan (I used my Pampered Chef pizza stone)
• Bake at 325 degrees for 15 minutes. Cool.
Filling:
• In a medium bowl, combine cream cheese, vanilla, sugar and lemon juice.
• Spread on cooled crust.
Topping:
• In a saucepan over medium heat, combine strawberries, sugar and cornstarch.
• Simmer until thick and glossy. Cool.
• Spread on top of cream cheese filling.
• Cut fresh strawberries crosswise to make rounds that resemble pepperoni, place on pizza and serve
  
  
  Source: http://www.yourhomebasedmom.com/strawberry-pizza/

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Low fat oatmeal- chocolate chip cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice
2 Tablespoons butter, melted
1/4 cup unsweetened applesauce
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 2/3 cups oats
2 Tablespoons mini chocolate chips

Directions:

1. Preheat oven to 375 degrees F. Slightly spray cookie sheet with nonstick spray, or line with parchment paper or silpat mat.

2. In a large bowl, whisk flour, baking powder, baking soda, salt and allspice.

3. In a separate bowl, whisk together melted butter, applesauce, sugars, egg and vanilla until well blended. Add flour mixture to applesauce mixture. Mix well. Fold in oats. At this point, you can decide if you'd like to mix in the chocolate chips or save them to sprinkle on op of each scoop of cookie dough.

4. Drop rounded Tablespoonfuls onto cookie sheet 2 inches apart. You should end up with about 22 cookies. Bake 8 to 10 minutes, or until set. Remove from oven and cool on cookie sheet for 5 minutes; remove to wire rack to cool completely.

Nutritional Information per serving:
Serving size: 1 cookie
Calories per serving: 101
Fat per serving: 2.1g
Saturated Fat per serving: 1.1g
Fiber per serving: 1.5g
Protein per serving: 1.6g
Cholesterol per serving: 11.2mg
Carbohydrates per serving: 24.6g

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Make Your Own Marshmallows

ingredients

• Vegetable oil for brushing pan
• About 1 cup confectioners' sugar for coating pan and marshmallows
• 3 (1/4-ounce) envelopes powdered unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract

Special equipment:

• Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer

preparation

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.

Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.

In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.

With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.

Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.

Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

Read More http://www.epicurious.com/recipes/food/views/Homemade-Marshmallows-51152000#ixzz2aCrSEfuV

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Lemon Ice Cream

LEMON ICE CREAM

About This Recipe

YIELD:	makes 1 1/2 quarts
ACTIVE TIME:	1 1/2 hours
TOTAL TIME:	2 hours, plus an overnight chill
SPECIAL EQUIPMENT:	ice cream maker
THIS RECIPE APPEARS IN:	Scooped: The Most Lemony Lemon Ice Cream

• For lemon ice cream:
• 6 egg yolks
• 1 cup sugar
• 2 cups heavy cream
• 1 cup half and half
• 3/4 cup lemon juice from 6 to 8 lemons
• Grated zest of 2 lemons
• 1 teaspoon kosher salt
•  
• For candied lemons:
• 2 lemons, sliced about 1/8" thick and finely chopped, seeds removed
• 1 cup water
• 1 cup sugar
• 2 tablespoons corn syrup, glucose, or agave nectar
• 1/4 teaspoon kosher salt

Procedures

1. 1
   For ice cream: In a medium, heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Slowly whisk in cream and half and half until fully incorporated. Put on stove on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across it leaves a clean line, 5 to 7 minutes. Strain into an airtight container and stir in lemon juice, zest, and salt to taste. Cover and chill overnight in refrigerator.
2. 2
   The next day, strain base into ice cream maker to remove zest and churn according to manufacturer's instructions. In last minute of churning, add candied lemons if using (procedure below). Transfer ice cream to an airtight container and let chill in freezer for 5 to 6 hours before serving.
3. 3
   For the candied lemons: Start candying the lemons once you finish making the lemon custard base and chill it in the refrigerator. Set two pots on stove with 1 quart of water in each and bring to a boil. Set a colander or large strainer in the sink. While waiting for water to boil, slice, chop, and seed lemons.
4. 4
   Add lemons to one pot and cook for 20 seconds, then drain lemons into colander in sink and immediately rinse with very cold water until no longer hot. Fill up pot again and bring to a boil. Meanwhile, cook lemons in second pot for another 20 seconds, then drain into colander and rinse again until cool. Repeat this process with the freshly boiled water from the first pot.
5. 5
   Put rinsed lemons in an empty pot and add 1 cup fresh water, sugar, corn syrup, and salt. Heat on medium heat, stirring to dissolve sugar, until syrup reaches a bare simmer, then reduce heat to low and cook until lemons are soft and begin to turn translucent, about 20 minutes. Remove from heat and transfer syrup and lemons to an airtight container, then chill overnight. Candied lemons will keep for several weeks.
6. 6
   While ice cream is churning, drain syrup away from candied lemons, reserving for another use. Stir lemons in during last minute of churning.

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Flourless Chocolate Cake

Ingredients:

16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 

1 cup organic light brown sugar, packed 

1/2 cup organic white cane sugar 

3/4 cup very hot strong coffee (or use espresso powder in very hot water) 

2 sticks unsalted butter, room temperature, cut into pieces 

2 tablespoons unsweetened organic cocoa powder 

8 large organic free-range eggs, at room temperature 

1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Instructions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil. 

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. 

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan.  

Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

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Coconut cupcake

1 cup butter, at room temperature
2 cups sugar
4 large eggs
1 tsp coconut extract
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup coconut milk or regular milk

Frosting (recipe follows) and shredded coconut, for decorating

Coconut Frosting:
1 cup butter, at room temperature
8 cups confectioners’ sugar
1/2 cup coconut milk or regular milk
1 tsp coconut extract

Preheat oven to 350F. Line cupcake pans with paper liners; set aside.

In a large bowl beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each. Beat in the vanilla.

In a medium bowl, stir together the flour, baking powder and salt. Add about a third to the butter mixture, beating on low speed just until combined. Add half the coconut milk in the same manner, then another third of the flour mixture, the rest of the coconut milk and the rest of the flour. It may look curdled at some point -this is OK.

Fill the prepared muffin cups 3/4 full and bake for 20-25 minutes, until pale golden and springy to the touch. Meanwhile, to make the frosting: beat the butter and half the confectioners’ sugar until smooth; add half the coconut milk, then the rest, and the extract, and the rest of the confectioners’ sugar, beating until you have a spreadable frosting. Cool completely before frosting. If you like, put about a cup of shredded coconut into a shallow dish and dip freshly frosted cupcakes to coat completely. Makes about 2 dozen cupcakes.

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Creamy Blackberry Frozen Yogurt

• 3 cups fresh blackberries
• 3 cups yogurt cheese (or Greek yogurt)
• 1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)

1. In a blender, puree the blackberries with the sweetened condensed milk.
2. In a medium bowl mix the puree with the yogurt cheese.
3. Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.

Source:

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Chocolate and Peanut Butter Parfaits

For the chocolate base:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons Dutch-processed cocoa
1 tablespoon cornstarch
1 teaspoon vanilla
1 egg yolk
1 tablespoon butter
1 ounce bittersweet chocolate, chopped

For the peanut butter base:
1 cups milk, 2% or higher
1/4 cup sugar
1 tablespoon cornstarch
1 egg yolk
3 tablespoons peanut butter
1 teaspoons vanilla
1 tablespoons butter

For the whipped cream:
1 teaspoon powdered gelatin
2 tablespoons cold water
1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla

 

In a medium sauce pan combine the milk, sugar, cocoa powder, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla, butter and chopped chocolate and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

In a medium sauce pan combine the milk, sugar, peanut butter, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla and butter, and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

Next, prepare the whipped cream.  Pour the gelatin into the cold water and allow to stand for five minutes, or until completely bloomed.  Heat for five seconds in the microwave, making sure it is melted, and cool to room temperature.  Pour the cold cream into the bowl of a stand mixer.  Add the powdered sugar and vanilla.  Whisk on medium low speed until the sugar is blended then increase the speed to medium high.  When the cream is softly whipped pour in the cooled gelatin.  Whip until the cream forms medium peaks.  Chill for thirty minutes, covered, in the refrigerator.

Gently stir both the chocolate and peanut butter bases until smooth.  Add 1/3 of the whipped cream to each base and fold until the mixtures are uniform in color.

Fill three piping bags with the peanut butter mousse, the chocolate mousse, and the whipped cream.  Pipe the mousse into your serving dishes/glasses in alternating layers, starting with chocolate and ending with whipped cream.  Chill the parfaits for at least two hours before serving. 

Source: http://www.evilshenanigans.com/2010/10/short-rib-sandwiches-sweet-potato-chips-chocolate-peanut-butter-parfaits-and-blood-orange-and-ginger-sparkler/

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