Blueberry Coconut Pancakes

Blueberry Coconut Pancakes 

  

            

       Ingredients

 2 cups self-raising flour, sifted 

 1/2 cup desiccated coconut 

 2 Tbsp. powdered sugar

 1 cup whole milk 

 1 medium egg, lightly beaten 

 1/2 tsp. pure vanilla extract 

 1 cup fresh or frozen blueberries 

 maple syrup                

 Directions

 1. Combine the flour, desiccated coconut, and powdered sugar 

in a large bowl. Make a well in the center. Add the whole milk, 

eggs, and vanilla extract. Using a wooden spoon, stir until just 

combined (do not over mix).

 2. Gently fold blueberries into the batter.

 3. Lightly spray a medium sized non-stick frying pan with 

oil spray. Place over medium heat.

 4. Pour 1/4 cup of pancake mixture into the pan and form 

round cakes. Cook pancake for 2 minutes or until small bubbles 

start to show on the surface. Flip over to cook the other side for 

1 to 2 minutes or until golden and cooked through. Transfer to 

a plate. Repeat with remaining batter.

 5. Serve with maple syrup. 

Almond Banana Maple Smoothie

Almond Banana Maple Smoothie 

  

            

       Ingredients

 1 banana, cut into chunks

 4 strawberries, stemmed and cut into chunks

 8 oz milk

 1 tablespoon almond butter

 2 teaspoon maple syrup                 

 Directions

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

  

            

       Ingredients

 2 cups plain flour

 1 cup quick-cooking oats

 3/4 cup sugar

 2 teaspoons baking powder

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 1 1/4 cups skim milk

 1/3 cup canola oil

 2 teaspoons vanilla

 2 eggs, slightly beaten 

 1 cup blueberries                 

 Directions

1. In a large mixing bowl, combine flour, oats, sugar, 

baking powder, soda and salt, mixing well. 

 2. Add milk, oil, vanilla and eggs, stirring just until 

dry ingredients are moistened. Gently fold in blueberries. 

 3. Pour into muffin tins that have been sprayed with 

non-stick spray. Sprinkle tops lightly with additional oatmeal.

 4. Bake at 350 degrees for 20 minutes, or until tops 

spring back when press lightly.

 Makes about 12 muffins.

Lemon Pancakes with Berry Compote

Lemon Pancakes with Berry Compote

  

            

       Ingredients

1 cup all-purpose flour  

1 cup wholemeal flour

2 Tbsp. powdered sugar  

1 Tbsp. baking powder  

½ tsp. baking soda  

¼ tsp. iodised salt  

1 ¼ cups milk  

1 medium egg  

2 Tbsp. lemon juice  

2 Tbsp. vegetable oil  

cooking oil spray  

Berry Compote:  

2 cups mixed berries  

1/3 cup raw sugar  

¼ cup water  

2 Tbsp. lemon juice                  

 Directions

Pancakes:

  

1. In a large bowl, sift flour, powdered sugar, baking powder, 

baking soda, and salt. Mix together milk, egg, lemon juice, and 

oil in a separate bowl. Stir in liquid mixture into the flour 

mixture until combined well. Lightly grease a griddle or non-stick 

pan with oil spray and place over medium high heat. Drop ¼ cup 

batter onto the griddle or pan. Cook until brown on both sides. 

 Berry Compote: 

1. Combine sugar and water in a small saucepan. Bring to a boil. 

Reduce heat and simmer for 5 minutes. Stir in lemon juice and 

mixed berries cook further 3 minutes. Remove from heat and 

allow to cool.

Hominy Beef Stew

Hominy Beef Stew

  

            

       Ingredients

1 onion, chopped 

2-lb. beef chuck roast, cubed 

1/4 teaspoon salt 

1 green pepper, chopped 

3 carrots, peeled and sliced 

3 stalks celery, sliced 

3 cloves garlic, minced 

14-1/2 oz. can petite diced tomatoes 

1 cup beef broth, divided 

2 Tablespoon cornstarch 

15-oz. can hominy, drained and rinse                   

 Directions

  

1. Place onion in a lightly greased slow cooker; top with beef. 

Sprinkle with salt. Add green pepper, carrots, celery and garlic 

to slow cooker. Pour tomatoes with juice and 3/4 cup broth 

over all. Cover and cook on low setting for 8 hours. In a bowl, 

mix together cornstarch and remaining broth until smooth; 

stir into slow cooker during the last 15 minutes of cooking. 

Stir in hominy and heat through. 

Serves 6

Buttermilk Spice Muffins

Buttermilk Spice Muffins

  

            

       Ingredients

BUTTERMILK MUFFINS:    

1½ cups all-purpose flour    

1½ teaspoon baking powder    

½ teaspoon baking soda    

½ teaspoon salt    

½ teaspoon freshly grated nutmeg    

½ cup unsalted butter, room temperature    

¾ cup granulated sugar    

1 large egg    

1 teaspoon vanilla extract    

2/3 cup buttermilk

SPICE TOPPING:    

½ cup granulated sugar    

2 teaspoons ground cinnamon    

½ teaspoon freshly ground nutmeg    

¼ cup unsalted butter, melted                    

 Directions

  

1. Preheat an oven to 350°F.      

Line standard muffin tins with 12 paper liners or spray 

with nonstick baking spray and set aside.

2. In a small bowl, stir together the flour, baking powder, 

baking soda, salt, and nutmeg. In a large bowl, combine 

the butter and sugar and beat with an electric mixer on 

medium speed until light and fluffy. Add the egg and vanilla 

and beat well.

3. Add half of the dry ingredients to the butter mixture and 

blend until just combined. Add in all of the buttermilk, 

followed by the remaining flour, and mix just until incorporated 

and no traces of flour remain, but do not overmix. Evenly divide

the batter between the paper liners.   

4. Bake for 20 to 25 minutes, or until a toothpick inserted into 

the center comes out clean. Allow to cool for 5 minutes in the pan, 

then place them on a rack to cool while you make the topping.

FOR THE TOPPING:

1. In a small bowl, combine the sugar, cinnamon, and nutmeg. 

Stir to combine. Put the melted butter in another small bowl.  

Just as soon as the muffins are cool enough to handle, but are 

still warm, hold the bottom part of the muffins and dip the top 

into the melted butter, gently turning to coat it evenly.      

2. Immediately dip the buttered muffin tops into the spiced sugar mixture, 

coating it evenly. Return the muffins, right side up, to the cooling rack. 

Repeat until all the muffins have been buttered and sugared. Serve warm or 

at room temperature.

Curried Chicken Salad with Mango Dressing

         
       Ingredients


2 chicken breasts, skinless  
8 cups romaine lettuce, chopped  
¼ cup dried cranberries  
¼ cup celery, diced  
¼ cup red onion, diced  
½ cup apple, diced  
¼ cup walnuts, chopped  
4 Tablespoons plain low fat yogurt  
1 Tablespoon lime juice  
2 teaspoon curry powder

Dressing:
   
1 ripe mango  
1 Tablespoon lime juice  
½ teaspoon fresh ginger, grated  
1 Tablespoon fresh cilantro  
¼ teaspoon pepper                  


 Directions


1. In a large saucepan combine the chicken breasts and water.
Bring the water to a boil over medium heat. Reduce the heat
to low and simmer 20 minutes or until the chicken is no longer
pink. Remove the chicken from the water and refrigerate until
cool, about 20 minutes. De-bone and dice the chicken breasts.

2. In a small bowl whisk together the yogurt, curry and 1 tablespoon
lime juice. Add the celery, onion and diced chicken to the curry mixture
and stir to coat.

3. In a food processor, combine the mango, ginger, 1 tablespoon
lime juice, cilantro and pepper. Blend until smooth. On four dinner
plates layer the lettuce, walnuts, apple, and cranberries. Pour the
mango dressing over the lettuce. Top with the curry chicken salad.

Rice Pudding

 Rice Pudding 

  

            

       Ingredients

3/4 cup White rice, Uncooked 

2 cups Milk, divided  

1/3 cup White sugar  

1/4 tsp. Salt  

1 Egg, beaten 

2/3 cup Golden raisins  

1 tbs. Butter 

1/2 tsp Vanilla extract                    

 Directions

  

1. Take a saucepan and add water (1 1/2 cups) into it. 

Put it for boil; then add rice into the water. Reduce the 

heat to low and cover the saucepan. Let it simmer for about 

15-20 minutes. Take out the cooked rice put into separate container.

2. Now clean the saucepan, and add in prepared rice, sugar, 

milk (1 1/2 cups), and salt . Then cook the mixture over medium 

heat till it becomes creamy and thick. It takes about 20 minutes or so.

3. Now add in remaining milk, raisin, and beaten eggs. 

Let it cook for another 2 minutes, in between stir constantly. 

Remove the saucepan from the heat. Mix in vanilla and butter. 

Serve while it’s hot!  

Apple Pie Smoothie

Apple Pie Smoothie 

  

            

       Ingredients

 1 Cup vanilla ice cream 

 1/2 Cup applesauce

 1 tsp. lemon juice

 1/2 tsp. apple pie spice

 4-6 ice cubes                    

 Directions

  

 1. Combine all ingredients into a blender; 

blend at high speed until thick and smooth.

Nutty Chocolate Turtles

Nutty Chocolate Turtles

  

            

       Ingredients

 3 cups melting chocolate

 1 cup coarsely chopped walnuts

 1/2 cup chopped pecans

 1/2 cup chopped almonds

 1/2 teaspoon vanilla                   

 Directions

  

 1. Line cookie sheet with waxed paper. 

 2. In a medium saucepan over low heat, melt chocolate 

until smooth. Stir in walnuts, pecans, almonds, and vanilla. 

Remove from heat.

 3. Drop by teaspoons onto prepared sheet. Chill. 

Southern Oyster Stew

Southern Oyster Stew    

  

            

       Ingredients

 2-3 dozen fresh shucked select oysters with liquor

 1/2 cup sweet, salted butter (1/2 stick)

 1/4 cup dry cooking sherry

 2 tbs Worchestershire sauce

 2 cups whole milk

 1/2 cup whipping cream or half and half

 Salt and Pepper to taste

 1 tsp cajun seasoning 

 Tabasco sauce to taste                  

 Directions

  

 1. In a 4 quart sauce pan, combine oysters, oyster juice, 

2/3 butter stick, worchestershire sauce, sherry and milk. 

 2. Heat on low until the oysters start to curl up on their 

edges. When oysters are almost completely curled, add cream. 

Bring the temperature up to where it almost boils. Be 

careful not to boil rapidly. The heavy cream and milk will 

burn if not careful.

 3. Reduce heat and add other 1/3 stick of butter, salt 

and pepper with optional tabasco sauce. Serve hot. 

 4. Cooking time: 15 minutes to 20 minutes.

Sand Tart Cookies

Sand Tart Cookies    

  

            

       Ingredients

 1/2 cup butter, softened

 1 cup granulated sugar

 1 egg, beaten

 1 3/4 cups sifted flour

 2 teaspoons baking powder

 1 egg white, lightly beaten

 1 tablespoon sugar, mixed with 1/4 teaspoon cinnamon                  

 Directions

  

 1. Cream butter and sugar and stir in well beaten egg. 

Sift flour and baking powder together, blend with creamed 

mixture to make a soft dough. Set in refrigerator to chill. 

 2. When cold, place on well floured board 

(or use powdered sugar), then roll out about 1/8-inch thick. 

Knead in more flour if needed. Cut into decorative shapes 

with cookie cutters. 

 3. Brush with egg white and sprinkle with cinnamon sugar 

mixture. Bake on a lightly greased baking sheet at 275° 

about 20 minutes or until lightly browned.

 4. Makes about 2 dozen cookies.  

Raspberry Cantaloupe Smoothie

Raspberry Cantaloupe Smoothie    

  

            

       Ingredients

 1/2 of a cantaloupe, peeled, seeded and diced

 1 Cup of fresh raspberries

 1/2 Cup yogurt

 1 1/2 Tablespoon sugar                 

 Directions

  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Pan-fried Fish Fillets

Pan-fried Fish Fillets   

  

            

       Ingredients

 1 lb. white fish fillets, such as snapper or cod (four 4-oz pieces)

 1 large egg 

 1 teaspoon water 

 1/2 cup panko breadcrumbs 

 1/2 teaspoon sea salt 

 1/8 teaspoon ground black pepper 

 2 tablespoons olive oil 

 1 tablespoon butter                

 Directions

  

1. Rinse the fish under cold running water, then pat it dry with 

paper towels and set aside

 2. Break the egg into a pie pan, then beat with small whisk, 

adding the teaspoon of water as you go. When no egg white 

is still visible, stop beating and set aside.

 3. Combine the panko, salt, and pepper on a dinner plate. 

Have a second dinner plate ready to hold the coated fillets.

 4. One at a time, dip the fillets into the egg and then let any 

excess egg drip off back into the pie pan. Put each moistened 

fillet into the panko mixture, pressing it down firmly so the 

crumbs will adhere. Then turn it over, and press the second 

side into the crumbs until it becomes completely coated all over. 

Shake off any extra panko mixture, and transfer the coated 

fillet to the clean plate.

 5. Place a large heavy skillet over medium heat. After about 

1-2 minutes, add the olive oil and swirl to coat the pan. Add the

 butter, and swirl until it melts into the oil.

 6. Carefully transfer the coated fillets to the hot pan. 

Cook for 2 to 4 minutes, or until deep golden brown on the bottom. 

Use a spatula to carefully loosen each fillet, being careful to keep 

its coating intact. Flip each over, and cook on the second side for 

2 to 4 minutes, or until that side is deep golden brown. A sharp knife

 should insert easily into the thickest part of the fish, revealing 

opaque flesh. If necessary, cook a minute or so longer.

Kiwi Strawberry Smoothie

Kiwi Strawberry Smoothie    

  

            

       Ingredients

 3 peeled kiwi, chopped

 1/2 cup frozen strawberries

 1 cup frozen banana slices

 3/4 cup pineapple juice                

 Directions

  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Italian Meatballs with Tomato Sauce

Italian Meatballs with Tomato Sauce    

  

            

       Ingredients

 4 oz white bread (crust discarded), turn into small bits

 1/2 cup milk 

 3/4 lb ground beef

 1/4 lb ground pork

 1/4 cup grated Parmigiano Reggiano

 2 tablespoons minced fresh parsley leaves

 1 large egg yolk

 1 small garlic clove, minced

 1 teaspoon salt

 ground black pepper

 about 1 1/4 cups vegetable oil for frying 

 Ingredients: Tomato Sauce:

 2 tablespoons extra-virgin olive oil

 1 teaspoon minced garlic

 1 28 oz Italian peeled tomatoes

 1 tablespoon minced fresh basil leaves

 salt and ground black pepper                

 Directions

  

1. Combine the bread and milk in a small bowl, mashing 

occasionally with a fork, until a smooth paste forms.

2. Mix all meatballs ingredients, beef, pork, egg, grated 

Parmesan Cheeses or Parmigiano and Grana, parsley, 

then include the bread and milk mixture with salt and 

pepper in a medium bowl.

3. Lightly form 3 tablespoons of the mixture into a round 

meatball, repeat with the remaining mixture to form approximately 

15 meatballs.

4. Heat the vegetable oil over medium-high heat in a frying pan. 

Add one by one the meatballs in a single layer, and when the edge 

of the meatballs dipped in oil sizzles, turn several times until nicely 

browned on all sides.

5. Transfer the browned meatballs to a paper towel and set aside. 

Repeat with remaining meatballs.

 Instructions: Tomato Sauce:

1. Discard the frying oil from the pan, leaving behind any browned 

bits of meat. Add the extra-virgin olive oil along with the garlic, saute 

just until the garlic is golden, then remove it.

2. Add the crushed tomatoes, and simmer gently until the sauce thicken, 

10 minutes. Add the minced basil leaves, add salt and pepper to taste.

3.  Now Add the meatballs to the tomato sauce, and keep simmering 

turning them occasionally until well cooked through, about 40 minutes.

Rosemary and Red Pepper Chicken

Rosemary and Red Pepper Chicken   

  

            

       Ingredients

 1 small onion, thinly sliced

 1 medium red bell pepper, seeded and thinly sliced

 4 cloves garlic, minced

 2 tsp dried rosemary

 1/2 tsp dried oregano

 8 oz turkey Italian sausages, casings removed

 8 (4 ounce) skinless, boneless chicken breast halves

 1/4 tsp coarsely ground pepper

 1/4 cup dry vermouth

 1 1/2 tbs cornstarch

 2 tbs cold water

 salt to taste

 1/4 cup chopped fresh parsley               

 Directions

  

 1. In a 5 to 6 quart slow cooker, combine onion, bell pepper, 

garlic, rosemary, and oregano. Crumble sausages over onion mixture. 

 2. Rinse chicken and pat dry; arrange in a single layer over sausage. 

Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting 

for 5 to 7 hours, or until chicken is tender and cooked through 

when pierced.

 3. Transfer chicken to a warm, deep platter, and cover to keep warm.

 4. In a small bowl, stir together cornstarch and cold water. Stir into 

cooking liquid in slow cooker. Increase heat to High, and cover. Cook, 

stirring 2 to3 times, until sauce is thickened (about 10 more minutes).

 5. Season to taste with salt. Spoon sauce over chicken, and sprinkle 

with parsley. 

Honey Lime Shrimp

Honey Lime Shrimp  

  

            

       Ingredients

 1/2 pound large shrimp, peeled and deveined

 1/4 cup olive oil

 2 Tablespoons honey

 3 Tablespoons of fresh lime juice.

 Zest of one small lime

 2 cloves garlic, smashed

 1/2 tsp sea salt

 1/4 tsp black pepper

 1/4 tsp red pepper flakes 

 1/4 tsp white pepper               

 Directions

  

 1. Combine all the marinade ingredients mixing together well. 

 2. In a large ziploc bag combine marinade and shrimp, make 

sure shrimp is well coated. 

 3. Place it in the fridge and let marinate for 45 to 60 minutes,

 turn the bag a couple of times during this process.

 4. Remove the shrimp and let stand till they get to room 

temperature, about 15 minutes should be good. 

 5. Heat a large skillet over medium-high heat, Add the shrimp 

to the pan in a single layer and cook for till the shrimp are pink. 

Turn the shrimp over and cook for another 30-45 seconds or until 

the shrimp are opaque.

 Serve with rice and your favorite sides and enjoy. 

Crockpot Seafood Lasagna

Crockpot Seafood Lasagna  

  

            

       Ingredients

 1 24-oz. jar alfredo sauce

 1 24-oz. jar marinara sauce

 10 wide no-boil lasagna noodles

 1 cup fresh parmesan cheese, grated

 2 Tbsp. olive oil

 1 medium onion, sliced thin

 2 tsp. salt

 2 zucchini, peeled and julienned

 ½ lb. crabmeat, flaked

 ¼ lb. shrimp, peeled, cooked, and coarsely chopped

 6 oz. fresh mozzarella, sliced ¼-inch thick

 8 oz. ricotta cheese

 3 egg whites, beaten              

 Directions

  

 1. In large bowl, mix together olive oil, onion, salt, zucchini, 

crab, shrimp, mozzarella, ricotta, and egg whites.

 2. Grease the slow cooker well and drizzle 1 cup of the marinara 

on the bottom. Lay 2 noodles on top, slightly overlapping. 

 3. Spread 1 cup of filling on top of noodles, then drizzle 1 cup alfredo 

sauce on top. Cover with 2 more lasagna noodles, slightly overlapping.

 4. Use marinara sauce for second layer. Repeat layers until all sauce, 

filling, and noodles have been used up. End with sauce on top, then 

sprinkle with parmesan. Cover and cook on low for 5 to 7 hours.

Chocolate Strawberry Smoothie

Chocolate Strawberry Smoothie 

  

            

       Ingredients

 8 oz. chocolate milk

 4 oz. frozen strawberries

 4 oz. frozen bananas peeled and chopped             

 Directions

  

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.