Double Trouble Chocolate Chip Cookies

Ingredients:
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips

Method:
Go ahead & preheat oven to 375 F or 190 C.
In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl- beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

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Libby’s Iced Pumpkin Cookies

Ingredients:
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Milk

Method:
Go ahead & preheat your oven to 350 F or 175 C.
Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
For the Frosting:
Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

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Banana Oatmeal Caramel Cookies

Ingredients:
1 package (18 ounces) refrigerated turtle cookie dough

2 ripe bananas, mashed

1 & 1/3 cups uncooked old-fashioned oats

2/3 cup all-purpose flour

1/2 cup semisweet chocolate chips

Method:
Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
Combine dough, bananas, oats and flour in large bowl; beat until well blended. Drop dough by heaping tablespoonfuls 2 inches apart onto prepared cookie sheets; flatten slightly.
Bake 16 to 18 minutes or until edges are brown and centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.
Place chocolate chips in small re-sealable food storage bag. Microwave on MEDIUM (50%) 1 minute; knead bag lightly. Microwave and knead at additional 30-second intervals until chocolate is completely melted. Cut off tiny corner of bag. Drizzle melted chocolate over cookies. Let stand until set.

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Chocolate Fondue

Ingredients
12 ounces good quality semi-sweet

chocolate

2/3 cup heavy cream

2 tablespoons pure vanilla extract

3 tablespoons Grand Marnier or Amaretto liqueur (optional)

Bite sized pieces of fruit or cake

Method:

Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.

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Black Bean Cornbread

Ingredients:
1 1/4 cups yellow cornmeal
1/2 cup unbleached white flour
2 to 4 tablespoons evaporated cane juice sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup buttermilk
1/4 cup (1/2 stick) butter, melted
1 cup sharp cheddar cheese, shredded
1/2 cup green onions, sliced
1/2 cup frozen corn kernels, thawed
1/2 cup (cooked) black beans

Method:
Preheat oven to 450°F.
Spray a 9X9 inch baking dish with canola or olive oil spray and set aside. In a large bowl, mix together cornmeal, flour, sugar, baking powder and sea salt. In a separate bowl, whisk the eggs with the buttermilk, melted butter, cheese, green onions, corn and black beans. Stir in any optional ingredients desired. Add to the dry ingredients, blending until just combined.
Spoon the batter into the prepared pan and bake for 30 minutes or until done when tested with a toothpick.
Cool on a rack for 15 minutes.

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Cheddar Apple Scones

Ingredients:

1 3/4 cup flour
1 tbsp. plus 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. plus 1 tsp. white sugar
3/4 cup buttermilk
1 egg
4-tbsp. plus 1 tsp. cold butter cut into small pieces
1/2 cup cheddar cheese, grated on the large side of a grater
1/3 cup cheddar cheese, grated on the fine side of a grater - reserve for top of each scone
2 apples, peeled, seeded and cut into small chunks
1 beaten egg, reserve for brushing the tops of the scones

Method:
Preheat oven to 450 F 0r 230 C.
Combine dry ingredients - flour, baking powder, baking soda, salt and sugar in a mixing bowl. Stir until well combined. Combine buttermilk and egg in a small bowl and whisk to break up egg and incorporate ingredients.
Add the cold butter into the flour mixture. Using a pastry blender, or your hands, work butter into flour until butter is broken into little pieces and the mixture is crumbly. Work quickly so butter does not soften up too much.
Toss in apples and cheddar cheese until just combined. Pour wet ingredients over dry and, using a wooden spoon, quickly mix together until mixture comes together and forms a ball. Do not over mix dough or it will become tough.
Turn dough out onto floured surface and flatten slightly. Roll dough with a rolling pin until it is about 1 inch thick. Using a 2-inch biscuit cutter, or a glass, cut dough into circles.
Place cuts close together to reduce the amount of scrap dough. Dough scraps can be gently kneaded together and reused. Arrange scones on a baking tray - it is okay if they touch. Brush the tops of the scones with the beaten egg then top each scone with the reserved finely grated.
Bake 12 to 15 minutes, or until that golden brown stage.

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Lobster thermidor

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

1x750g/1½lb lobster, cooked

20g/¾oz fresh parmesan, grated

For the sauce

30g/1oz butter

1 shallot, finely chopped

1x284ml/10fl oz tub fresh fish stock

55ml/2fl oz white wine

100ml/3½ fl oz double cream

½ tsp English mustard

2 tbsp chopped parsley

½ lemon, juice only

salt

freshly ground black pepper

Method

Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.

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Apple Coffee Cake

Ingredients:
1 cup flour
1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup sugar

1 teaspoon ground cinnamon

5 1/2 Tbsp unsalted butter, room temperature

1 egg, beaten

1/2 cup whole milk

1 medium Cortland or other baking apple, peeled and sliced

Method:
Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.

Sift the flour, baking powder, and salt.

In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.

In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture.

Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Serves 6.

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Coleslaw

Hi all,
This is a well know recipe all over the world. Its easy to make and tasty too. If you dont like fat there are variations you can make. Give it a try.

Serve immediately. Serves 4.
Preparation time: 5 minutes.

Cabbage, either green or purple or both
Carrot
Green onion

For the version with mayonnaise:
Mayonnaise
Yellow mustard
Pepper

For the version without mayonnaise:
Rice vinegar or white vinegar
Sugar
Salt and pepper

Method:
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Julienne a half of a carrot. Thinly slice a couple green onions.

For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

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Papaya Salad

Serves 4

Ingredients

1 medium dark green papaya/pawpaw

4 garlic cloves (kratiem)

6 green Thai chilies (prik khee noo)

2 tomatoes, cut into wedges

1/2 cup chopped green beans, in 1-in (2.5-cm) pieces

2 tablespoons anchovy sauce

1/2 teaspoon sauce

1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)

Method

Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.

Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

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Tom Yam Goong - Hot and Sour Shrimp Soup

Serves 4

Ingredients

8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved

3 cups (24 fl oz/750 ml) water

2 garlic cloves (kratiem), minced

5 kaffir lime leaves (bai ma-good)

3 thin slices fresh or dried galangal (kha)

1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)

2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths

2 shallots, sliced

1/2 cup sliced straw mushrooms

5 green Thai chili peppers (prik khee noo), optional

1/4 cup (2 fl oz/60 ml) lime juice

1 teaspoon black chili paste (nam prik pow)1 tablespoon chopped cilantro/coriander leaves (bai pak chee

Method

Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.

Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.

Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

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Chicken satay

Serves 4

Ingredients12 bamboo skewers soaked in water
500 g (1 lb) chicken fillets
1 onion
1 clove garlic
1 tb fish sauce
1 tb sugar
oil
water
Takes 40 minutes plus time to marinade

Method
Slice chicken.Thread up three to four stripes of the chicken on each skewer.

Place in a shallow dish.Peel onions and garlic and chop.

Mix fish sauce, sugar, oil and water with the garlic and onions.Marinade the chicken for 30 minutes with this mixture.Grill the chicken skewers in a big pan. Serve with satay sauce

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Chicken with cashew nuts

Ingredients

Serves 4 500 g (1 lb) chicken fillets
5 tb oil
100 g (3 1/2 oz) unsalted cashew nuts
3 spring onions
2 tomatoes
200 g (6 1/2) mushrooms
soy sauce
2 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar

Method
Slice chicken and marinade with soy sauce and oil for ten minutes.

Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.

Wash spring onions and cut into 2 cm long pieces. Wash tomatoes and mushrooms and dice.

Heat oil in a wok or a pan, add chicken and stir-fry for two minutes.

Add tomatoes, onions, mushrooms and cashew nuts and stir-fry.

Reduce heat and season with fish sauce, oyster sauce and sugar.

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Tuna Casserole

Serves 6.

Ingredients
1 12oz package wide egg noodles

2 teaspoons salt

8 oz sliced fresh mushrooms

1 onion, chopped

2 Tbsp butter

2 cups chopped broccoli (about 1/2 lb)

2 cans (6 oz. each) tuna, drained

1 can Campbell's cream of mushroom soup (10 3/4 oz)

2 1/2 cups grated cheddar cheese

1/3 cup milk

1 Tbsp cream

Salt and pepper to taste

1 cup crushed potato chips

Method
Preheat oven to 400°F.

In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli and cook for 2 minutes. Drain in a colander and set aside.

While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside.

After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions until translucent. Add the pasta and broccoli mixture back into the pot; add the mushrooms. Mix together. Add the tuna, can of cream of mushroom soup, grated cheese, milk and cream, and mix together. Add salt and pepper to taste.
Sprinkle crushed potato chips over the top and cook for 20 minutes at 400°F in the oven, until the topping has browned.
Serves 6.

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Tuna Salad Sandwich

Ingredients

1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)

1/3 cup of cottage cheese

2 Tablespoons of mayonaise

1/4 purple onion, chopped finely

1 celery stalk, chopped finely

1 Tablespoon of capers

Juice of half of a lemon

Pinch or two of dill

2 Tbsp minced fresh parsley

1 teaspoon of Dijon mustard
(optional - lettuce and sliced tomatoes)

Method
Slices of French bread, lightly toasted

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

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Mango Lassi

Anybody having lot of mangoes and don’t know how to get red of that. Well, just put it in the garbage bin. That may not be a good solution. Why not make Mango Lassi?

Makes about 2 cups

Ingredients
1 cup plain yogurt

1/2 cup milk 1 cup chopped mango (peeled and stone removed)

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

Method
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.
Makes about 2 cups

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Pesto Pasta Salad

Serves 6-8.

Ingredients
4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh besil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper

Method
Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

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Seafood Lasagna

Any body like Italian food?. Here is your turn. Just try for your self.

PREP TIME 30 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs

INGREDIENTS
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.

In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.

Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

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Broccoli Salad

Here is a health choice for you. It can be prepared within a short time. The problem with most broccoli salads is the broccoli - the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they're raw, keep them away please. So, how to make a broccoli salad if you don't like raw broccoli? The solution - blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I've ever made, broccoli or not.

Serves 4 to 6.

Ingredients:
1 teaspoon salt
5-6 cups fresh broccoli florets (about 1 pound of florets)
1/2 cup toasted slivered almonds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed (or fresh peas if you can get them)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup honey

Method:
Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

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Carrot Cake

I am sure you will like it. Just look at the picture, doesn’t it look yummy?.

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 2 Hrs

INGREDIENTS
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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Tiramisu

Hi friends,
Today I am going to present you my all time favorite desert, Tiramisu. Yes, it’s sweet, yet very delicious. Make it and try it for your self.

PREP TIME 30 Min
READY IN 1 Hr 30 Min

INGREDIENTS
2 cups mascarpone cheese
3 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons coffee-flavored liqueur
1 teaspoon instant coffee granules
1 (10 inch) angel food cake
1/4 cup unsweetened cocoa powder

DIRECTIONS
In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff.

Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.

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Chicken Marbella Recipe

Serves 5.

Prunes with capers? Not the most appetizing combination if one stops to think about it. However, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The original recipe calls for the chicken pieces to be marinated all night. We found that marinating for 5 hours worked fine.

Ingredients:

2 chickens, 2 1/2 lbs each, quartered
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped

Method:
In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

Preheat oven to 350°F.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.

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V Is For Vampire Cupcake

Make a cupcake with a vampire face.

RECIPE INGREDIENTS:
1 cupcake
White frosting
Grape and strawberry fruit leather
Chocolate jimmies
2 orange mini marshmallows
1 purple Jordan almond
1 green gumdrop, halved
1 white gum ball, halved
Red gel icing
4 candy corns

Turn the unwrapped cupcake upside down and frost. Set on a cape made from the grape fruit leather.

Use the jimmies for hair, the marshmallows for ears, the almond for a nose and the gumdrops -- placed on the gum balls -- for eyes (make them bloodshot with gel icing). The teeth are candy corns with red gel blood, and the tongue is strawberry fruit leather.

Source: www.familyfun.go.com

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Pizza Mummies

Disguises aren't just for Halloween. Surprise your family with these dressed-up, spooky-looking snacks any time of year. Kids can help by spooning the pizza sauce on the English muffin and making the mummy face with the cheese and vegetables.

RECIPE INGREDIENTS:
English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks or slices

Heat the oven to 350° F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).

Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.

Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy’s wrappings.

Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

Source: http://www.familyfun.go.com/

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Be Different This Halloween Season

Be different this Halloween season make some homemade chocolate- chip oatmeal cookie Halloween treats or coconut macaroon cookies or other cookies that do not come out of a bag or box or use cold case cut and bake cookies.

If this type of action is too time consuming give an apple to your trick-or-treaters that stop by. Macaroons are one of my favorites so I put a recipe at the end of this article. They are not like a store brand they are much better and actually as healthy as cookies get.

I believe I wrote this in my last article but I will say it again, it is a proven medical fact that excess sugar consumption increases your insulin and leptin levels and decreases receptor sensitivity for both of these vital hormones. In the name of profits, commercially made products are packed with fructose and made with fats that have trans fats

Excess sugar consumption alone can lead to:
High blood pressure and high cholesterol
Heart disease
Diabetes Weight gain
Premature aging
Insulin Resistance

We hear a lot about insulin resistance, but if you stop and think a little bit, do you think our cells only become resistant to insulin?

As a matter of fact the more hormones your cells are exposed to, the more resistant they will become to just about any hormone. Certain cells are more easily wrecked than others so there is a discrepancy on hormones. The problem with hormone resistance is that there is a dichotomy of resistance; all the cells don't become resistant to all things at the same time. I bet that is confusing so lets suffice to say that it isn’t good period Different hormones affect different cells, and the rate of hormone resistance is different among different cells and this causes lots of problems with the body’s feedback mechanisms.

It is a well-known fact that one of the major areas of the body that becomes resistant to many feedback loops is the hypothalamus. That is the little walnut sized gland in your head. Hypothalamic resistance to feedback signals plays a very important role in aging and insulin resistance because the hypothalamus has receptors for insulin too.

I mentioned that insulin stimulates sympathetic nervous system; it does so through the hypothalamus, which is the center of it all. Insulin resistance makes you want to eat more. You end up needing that SUV to get around after you reach a certain size.

Keeping all of this in mind be responsible make some cookies or buy a box or bag of small apples and really be responsible and hand them out. I would continue with this but I get carried away and then get bashed for very long columns. Pass on the candy in any shape or form. You may save a life today who may make a contribution in the future that makes a positive impact on humanity. Lord knows we certainly need people who still have ethics and integrity.

Coconut Macaroons
Yield: 24 Servings
Ingredients:
2 2/3 cup Flake coconut
2/3 cup Sweetened condensed milk
1 tsp Vanilla

Method:
Because this is EASY and it is, they turn out perfect (chewy too). I made it even easier by not measuring. I just added a bag of coconut with a can of condensed milk.

Heat oven to 350. Mix the coconut, milk and vanilla together in a large bowl. Pour the mixture out on a piece of wax paper. Spread the mixture out and then top with another piece of wax paper. Take a rolling pin to roll to an even thickness.

Remove the top piece of wax paper and take a biscuit cutter or a small washed tuna can or a glass and cut out cookies of an even size. Place about 1 inch apart, onto a well-greased cookie sheet, pressing down edges of coconut with the back of the spoon. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheets. Cool on wire rack.

No added sugar, no fructose sweetener. No unnecessary added chemicals. Wrap the cookies up in a little plastic wrap or put several in a small sandwich bag.

Handing these out to the Halloween goblins makes you responsible and caring about people most likely you will not know.

That is what life is all about, having ethics and integrity and being responsible about what you do. Don't make these cookies too early you will be tempted to eat them all. Not good but an actual fact. Have fun but be responsible and have integrity

Source: www.ichef.com

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