1 1/2 cups animal cracker cookies
1 1/2 cups cheddar flavored goldfish crackers
1 cup dried tart cherries
1 cup candy coated chocolate candies (like M & M’s)*
1 cup honey roasted peanuts
Put animal crackers, goldfish crackers, dried cherries, chocolate
candies and peanuts in a large mixing bowl. Stir with a spoon. Store
in a tightly covered container at room temperature.
*Reese’s pieces are also great in this.
4 Tablespoons vegetable oil
1 teaspoon mustard seed
2 inch piece fresh ginger, finely minced
2 cloves garlic, finely minced
1 medium onion, sliced
1 green chili, finely minced
1 1/2 teaspoons ground turmeric
1 Tablespoon ground coriander
1 1/2 pounds your choice of mixed vegetables, sliced
(eggplant,cauliflower, string beans, carrots, peppers, okra)
1 teaspoon salt
8 ounces coconut milk
2 Tablespoons chopped cilantro
Heat oil in heavy pan(wok or Dutch oven are fine)over medium-high
heat. Add mustard seeds,ginger & garlic & saute till seeds pop,
about 1 minute. Don’t allow garlic to get brown. Stir constantly.
Add onion & green chili, reduce heat to medium-low & saute gently
till onions are golden.
Add coriander & turmeric & cook for 1 minute. Add vegetables, mix
well with spices. Add salt & coconut milk. Cover & simmer for 30
minutes or till vegetables are tender.
Serve over basmati rice & garnish with cilantro. Serves 4.
1 package devil’s food cake mix
1/3 cup water
1/4 cup butter, softened
1 cup white chocolate baking chips
1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
On low speed combine cake mix, water, butter and egg just till moistened. Beat 1 minute on medium speed. Dough will be thick. Stir in chips and nuts.
Drop heaping teaspoonsful onto greased cookie sheets. Bake 10-12 minutes. Cool 1 minute then remove to rack to cool completely.
Makes 4 dozen cookies.
HAWAIIAN ANGEL PIE
4 c. milk
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. plus 2 tbsp. flour
1/4 c. cornstarch
2 eggs plus 4 egg yolks
1 cooked pie shell
1/4 c. butter
1 tsp. vanilla
4 egg whites
1 c. pineapple
1 c. whipped topping
1 c. coconut
Scald 3 cups milk. Add 1 cup sugar and salt and bring to boil.
Mix flour, cornstarch and beaten eggs and yolks with rest of milk.
Mix and add to hot mixture. Beat egg whites and add rest of sugar.
Fold into custard and add coconut and pineapple. Pour into cooled
This very popular recipe is all over the Internet with good reason. It is simple (three ingredients), easy (5 minutes of your time), delicious and versatile. Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost anywhere.
1 packet (4 tablespoons) taco seasoning (make your own)
1 cup chicken broth
1 pound boneless skinless chicken breasts
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crockpot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-sized pieces.
Use in soft tacos, hard tacos, burritos, nachos, etc.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal
Famous Recipes – Caribbean Flavored Tofu
1 medium onion, chopped
3 scallions, chopped
2 Chiles, chopped, seeded
2 garlic cloves, minced
1 tbs 5 spice powder
1 tbs allspice
1 tbs coarse black pepper
1 tsp thyme
1 tsp ground nutmeg
1 tsp salt
1/2 cup soy sauce
1 tbs olive oil
3 pounds firm tofu
In a food processor, combine the onion, scallion, Chiles, garlic, five
spice powder, allspice, black pepper, thyme, nutmeg, and salt. Process into
a coarse paste.
With the machine still running, add the soy sauce and oil until
combined. Pour the marinade into a large shallow dish.
Slice the tofu blocks into 1/2 inch thick slabs (slice it lengthwise for
long slices). Add the tofu to the marinade and coat well. Cover and
refrigerate for 2-4 hours.
Fire up your barbecue grill. Grill the tofu on a well oiled grill.
Cook until browned on the outside and firm to touch (10-15 minutes). Make
sure not to flip too soon, or you may break the tofu. Transfer to a serving
platter and serve.
*You can also roast the tofu in an oven (on 500F) until well browned
Famous Recipes – Crabmeat Stuffed Trout
Prep: 15 min, Cook: 30 min.
1/4 cup plus 2 Tbs. unsalted butter
1/2 cup celery, diced
1/4 cup onion, diced
1/4 cup mushrooms, diced
1/2 cup lump crabmeat
1/4 cup breadcrumbs
1/2 tsp. white pepper
2 lbs. fresh trout, cleaned and deboned
1 lemon, cut in wedges
4 sprigs parsley
Preheat oven to 375°F. Melt 1/4 cup butter in a heavy nonstick skillet over
medium heat. Sauté celery and onions about 5 minutes or until celery is
soft. Add mushrooms and cook another 5 minutes. Stir in crabmeat and
breadcrumbs. Mix thoroughly. Season with salt and white pepper to taste.
Remove from heat. Using a spoon, fill each trout with mixture so that both
sides of the trout almost come together. Place on a buttered cookie sheet.
Dot top of each trout with remaining butter. Bake about 20 minutes or until
fish flakes easily with a fork. Serve with lemon wedges and garnish with
Famous Recipes – Hobo Packs
1 lb ground beef (very lean)
1/4 cup steak sauce or ketchup
Salt, I use seasoned salt and freshly ground pepper
4 medium potatoes sliced 1/4-inch thick
4 carrots, sliced 1/4-inch thick
1 large onion, sliced 1/4-inch thick
Heat grill to medium-high. Spray 4 sheets of heavy duty aluminum
foil (about 12 by 16 inches) with vegetable oil spray; set aside. Combine
beef, steak sauce and salt and pepper together in small bowl; shape
into four, 1/2-inch-thick patties.
Place 1 patty in center of each piece of foil. Distribute potatoes,
carrots and onion on and around patties; season with salt and
Place 1 ice cube in each packet, if desired (this helps steam
vegetables). Bring up foil sides; double fold top and ends to seal
packet, leaving some room for heat circulation inside.
Place packets on grill, hamburger-side down. Cover grill. Cook,
turning once, until meat is cooked, about 20 minutes. Remove from
grill. Open packets carefully to allow steam to escape. Serve in
foil or transfer to plates.
380 Calories;12g Fat;75mg Chol;42g Carbs;26g Protein;290mg Sodium;5g Fiber