Almond-Honey Power Bar

Seems to be a very good snack - a good breakfast too! If you want it soft & chewy, store this in room temperature. But I like mine crunchy, with character. *grin* So it stays in the fridge!

1 cup rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1/4 cup honey roasted peanuts
1 tbsp flax seeds
1 tbsp sesame seeds (They're credited with protecting liver cells from the damaging effects of alcohol and other chemicals - great detox!)
1 cup unsweetend whole grain puffed cereal/cheerios
1/3 cup dried blueberries
1/3 cup chopped dried apricots
1/3 cup chopped raisins
1/4 cup crunchy almond butter
1/4 cup turbinado sugar (raw sugar cane)
1/4 cup honey
1/2 tsp vanilla extract
1/8 tsp salt (may skip)

Preheat oven to 350F.
Coat an 8 inch square pan with cooking spray.
Spread oats, almonds, sunflower seeds, flax seeds, sesame seeds & honey roasted peanuts on a large baking sheet.
Bake until the oats are lightly toasted, shaking the pan halfway through, about 15 minutes.
Transfer to a large bowl. Add cereal, blueberries, apricots, and raisins. Toss to combine.
Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly - about 5 minutes.
Immediately pour the almond butter mixture over the dry ingredients & mix with a spatula until no dry spots remain.
Transfer to the prepared pan.
With a spatula, press the mixture down firmly to make an even layer.
Refrigerate until firm - about 45 minutes.
Cut into bars/bite size pieces.

Asian Slaw

Something different from the regular coleslaw.


2 large 16 oz package coleslaw blend
2 cans 11 oz manadrin orange segments, drained
1/2 cup Kraft Catalina Dressing
1/4 cup Miracle Whip
2 tbsp soy sauce
1/2 cup planters honey roasted peanuts

Toss the coleslaw blend in a large bowl.

Mix dressings and soy sauce in a small bowl. Pour the dressing mixture over coleslaw. Toss gently until well coated.
Cover & refrigerate for 1-2 hrs or overnight.
Sprinkle with peanuts and toss with the mandarin oranges just before serving.

Creole Shrimp

4 slices of bacon
1/2 cop chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 cups stewed stomatoes
1/2 cup chili sauce
1/2 cup ketchup
1 tsp Worcestershire
1/4 tsp black pepper
Tabasco (depending on your heart's desires)
1 tsp salt
1 1/2 lb shrimp, cooked & peeled

Fry the bacon, and remove from the pan.
Put onion, celery & bell pepper in bacon fat, and brown lightly.
Add tomatoes, chili sauce, ketchup, Worcestershire, black pepper, Tabasco and salt.
Cook slowly until think, stirrin occasionally.
Remove from heat 30 minutes before serving, and add shrimps.
Break the fried bacon in small pieces, and add last.
Serve over rice.

OPTIONAL:

Add Andouille sausage!

French Onion Soup

INGREDIENTS:

2 tbsp butter
4 cups onions, chopped
3 1/2 cups beef broth
1 1/2 cups water
2 beef cubes
1 tbsp sherry
1 1/2 tbsp worcestershire
1/4 tsp black pepper
1 dash thyme (dry)

croutons
mozarella cheese

Melt butter i the pot in low heat.
Add the onions. Cook for 20 minutes. Stir occassionally.
Add beef broth, water, sherry, worcestershire, pepper, thyme & beef cubes.
Bring to a boil.
Reduce heat & simmer.
Divide into bowls.
Top with croutons.
Add mozarella cheese on top.
Broil/microwave until cheese melts.

Stay warm & enjoy!

Coconut Macaroons

Ingredients:

14 oz Sweet Shredded Coconut Flakes
1 cup butter
1 cup brown sugar
4 pcs eggs
14 oz condensed milk
2 tsp vanilla
1 tsp almond extract

Preheat the oven to 350 F.
In a big bowl, cream the butter.
Add in the brown sugar & mix well.
Add the eggs and condensed milk then stir until all the ingredients are blended.
Add the shredded coconut, vanilla & almond extract. Mix well.
In a mold with paper cups, place 1 tbsp of the mixture on each of the cups.
Bake for 30 minutes or until the color turns to golden brown.
Share!

** I like it better when it's chilled. =)

Quick & Easy Tres Leches

INGREDIENTS:

1 box yellow cake

Prepare the cake based on the directions in the box. Bake. While waiting, prepare the cream syrup.

Cream syrup for soaking:
• 12 oz. evaporated milk
• 14 oz. sweetened condensed milk
• 1/2 cup heavy cream
• 1 tablespoon rum or brandy (optional)

Whisk together the three milks and the rum or brandy if you are using it. With a fork, punch tiny holes all over the cake. The more holes, the better. Make it clean. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

Optional: Instead of heavy cream, use coconut milk. Whisk everything in low heat.

Whipped topping:

Extra creamy cool whip
Condensed milk
1 tsp vanilla

Slowly mix the condensed milk with the cool whip. Fold gently. Add the vanilla. Spread the whipped topping all over the cake.

Optional : Top with berries or toasted coconut flakes.

**

This is probably one of Allysa's favorite cakes.

Spicy Bean Salsa

Ingredients
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper (optional)
• 1 (10 ounce) can diced jalapeno peppers -- well, depending on how spicy you want your dip!
• 2 (10 ounce) can Rotel diced tomatoes with lime juice & cilantro, drained
• 1 cup Italian-style salad dressing
• 1/2 teaspoon garlic salt

Directions

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate before serving. Letting it sit overnight is best. But not necessary.

Spicy Pasta

1 bulb garlic (I had it crushed & minced)
1 cup Olive oil
1 TBSP Kosher salt
1 TBSP (or more) ground black pepper
Red Pepper flakes (to your heart’s desire)

With olive oil, sauté garlic. Add salt, ground black pepper & red pepper flakes. Simmer on low/medium heat until garlic starts to cook – don’t let it get brown. You want to remove it early from the heat (avoid a bitter taste). You will use this to cook the (1) sausage and (2) mushrooms.

2 lbs spicy Italian sausage (I used Johnsonville)
Sun dried tomatoes (in oil) – I used the entire can. I love sun dried tomatoes.
Portabella mushrooms – I used 2 packs
1 can of diced tomatoes with Italian herbs
Shredded mozzarella cheese – UNLIMITED. Hehehe!
1 lb Barilla Penne pasta

Using a little bit of the garlic & oil (from above), brown the sausage. Chop well. Or if you want it chunky, you can. Depends on your preference. Tim likes it a bit chunky. Drain the fats. Add diced tomatoes & continue to cook over medium heat.
Cook the pasta.
On a separate pan, cook the mushrooms & sundried tomatoes using some of the garlic & oil mix.
(Optional) When almost done, add ½ cup dry red wine and simmer for 5 minutes.
Add the mushroom mix to the sausage & tomato mix. Continue to simmer on low heat for a few minutes.
Add the pasta, sausage mix and shredded mozzarella cheese and mix well. Top with more pepper flakes. Enjoy!

Chicken Divan

3-6 pcs chicken breasts
1 bag Frozen broccoli (enough to layer the bottom of the pan you’ll use)
2 cans cream of mushroom soup
1 8 0z sour cream
1 cup mayo
1 cup grated sharp cheddar cheese
1 tbsp lemon juice
1 tsp curry powder
Salt & pepper to taste (I used 1 tsp of each – but this depends on your preference, of course)
Parmesan cheese
Paprika
Butter
Mrs. Dash
1 Chicken cube
Minced onions

Cook chicken with Mrs. Dash, minced onions & chicken cube, until tender.
Cut into bite size pcs.
Cook broccoli according to package directions. Drain well.
In a bowl, mix cream of mushroom soup, mayo, sour cream, grated cheese and seasonings.
Arrange broccoli in the bottom of a casserole dish.
Sprinkle with parmesan.
Spread chicken over broccoli. Sprinkle with parmesan.
Pour the sauce over the chicken. Sprinkle with more parmesan & paprika.
Dot with butter.
Bake for 40 mins at 350 or until bubbly and heated through.

Serve with rice or pasta!

Carrot Cake w/ Cream Cheese Icing

Ingredients:

2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 1/2 c. vegetable oil
4 eggs
3 c. grated carrots
1 c. chopped walnuts
1 t. vanilla

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Sift together sugar, flour, soda, salt and cinnamon. Stir in oil. Add eggs one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly. Pour into a floured and greased 13 x 9 x 2 inch cake pan. Bake in a 350 degree oven for 30 minutes. (It takes mine a lot longer, maybe even an hour, so you have to check for doneness.) Cool in pan. Spread with Cream Cheese icing when cool.

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CREAM CHEESE ICING

1/2 c. melted butter
1 8 oz. package cream cheese softened
1 t. vanilla
1 Lb. confectioners sugar

Combine butter, cream cheese and vanilla, mixing well. Gradually add confectioners sugar, beating until smooth. Spread on cooled cake.

Butterscotch Coconut Cookies

INGREDIENTS:
1 2/3 cup all purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup butter, softened
¾ cup packed brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract (also tried almond extract . Loved the almond best)
1 egg
2 cups butterscotch chips
2 cups flaked coconuts
¾ cup macadamia nuts, chopped

Preheat oven to 375.
Combine flour, baking powder, baking soda and salt in a small bowl.
In a large mixing bowl, beat butter, brown sugar, granulated sugar and extract (vanilla/almond), until creamy. I don’t use an electric mixer coz I prefer the texture that's not perfectly smooth.

Beat in egg.

Gradually beat in flour mixture. Stir in morsels, coconut flakes and nuts. Drop unto baking sheets. Bake 8-11 minutes or until edges are lightly browned.

Enjoy with the family. :-)

Tim’s way: he adds frangelica instead (almond liquer).

Chili Dip

INGREDIENTS:

(1) 12 ounce jar salsa
(1) 15 can chili
(1)8 ounce cream cheese
(1) 16 ounce sour cream
(2) bags cheddar cheese/ slices of cheddar cheese

There are 2 ways to serve this. Crockpot/baked.

In a crockpot, mix everything (save the cheese a few minutes before serving).

Or to bake: layer chili, softened cream cheese, salsa, and sour cream. Top with slices of cheese. Bake until the cheese melts.

Serve with tortilla chips of your choice.

No Fuss Jambalaya

INGREDIENTS:

1 box Zatarain's Mild jambalaya mix
boneless, skinless chicken breasts, cut into bite-size pieces
3-4 pcs Andouille sausage, chopped
shrimps, chopped
1 tbsp olive oil
1 rib celery , chopped
1 red bell pepper, chopped

SEASON with:
Salt & pepper
Creole seasoning

In a large skillet, heat the oil. Add the sausage & cook until it starts to brown (about 3 minutes). Add the chicken and sprinkle with Creole seasoning. Continue cooking until the chicken begins to color. Add the shrimps.

Follow the direction in the box for cooking the jambalaya mix. Add the meat, celery, & bell pepper. Stir occasionally. Cool slightly & adjust seasoning to taste before serving.

** If you want a runny consistency, add chicken broth & tomato sauce.

Leche Flan

INGREDIENTS:
3 egg yolks
2 whole eggs
1 can evaporated milk
1 can condensed milk
1 tsp vanilla

Caramel:
3/4 cup sugar
1/4 cup water

Caramelize sugar. To do this, add the water and sugar. Over low heat, stir constantly until it turns into a warm caramel color.

In the meantime, using a soft rubber scraper, blend the eggs gently.
Add condensed milk, blend well.
Slowly add evaporated milk, followed by vanilla.

Once the caramel is done, pour into the bottom of the dish. I prefer tiny glass dishes. Beat the egg mixture for a minute, enough to mix everything. Strain the egg and milk mixture onto the pan with caramel.

Cover the dishes/pan with foil.

Bake at 350F for 30 minutes using a water bath. Remove from oven. Cool then chill.
Turn the mold upside down when serving for the perfect look.

Enjoy!

Oatmeal crispies

INGREDIENTS:

1 cup margarine, softened
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
3 cups quick cooking oatmeal
1 cup chopped pecans
1 tsp vanila/almond extract

Cream margarine with sugars until fluffy. Add eggs and mix well. Add flour, salt, and baking soda; mix well. Add oatmeal; mix well. Add nuts & vanila. Chill.

Preheat oven to 350. Drop by teaspoonfull/less onto greased cookie sheet and bake for 8-10 minutes until lightly browned.

Banana Coconut Cream Pie

INGREDIENTS:

1 6 oz pie crust
3 tbsp cornstarch
1 1/3 cups water
1 14 oz can condensed milk
3 eggs yolks, beaten
2 tbsp margarine
1 tsp vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
lemon juice
whipped cream, whipped!

In a heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thickened & bubbly. Remove from heat; add margarine & vanilla. Cool slightly.

Fold in coconut. Slices bananas; dip in lemon juice & drain. Arrange on the bottom of the pie crust. Pour the filling over the bananas. Cover.

Chill for 4 hours or overnight. Top with whipped cream & garnish with toasted coconuts.