Source: Cracker Barrel Restaurant - Phoenix, Arizona

1 1/2 quarts milk
1 1/4 cups liquid eggs
1/4 cup imitation vanilla extract
1 1/8 cups flour
1 1/4 cups granulated sugar
12 ounces Nilla Wafers
1 3/4 bananas, peeled
8 ounces Cool Whip®

Heat milk in pot to 170 degrees F.

Mix eggs, vanilla extract, flour and sugar in separate container. Add mixture to milk; cook until custard-like, stirring constantly.

Spread Nilla Wafers on bottom of baking pan. Slice bananas and place over Nilla Wafers. Pour custard over cookies and bananas; cool.

Spread Cool Whip over top.

Contributed by: NewsUSA

Cook Simply for the Two of You

With eggs in the fridge, it’s easy to add a welcome change of pace to your menus. Eggs can also help you include more vegetables in your diet, as the new Dietary Guidelines for Americans recommend. Quiche in Pepper Pots is a good example of an entree that combines egg protein with the vitamins, minerals and fiber of veggies.

These novel individual quiches are easy on the cook, too. Simply choose any colorful vegetable blend you like to fill the peppers, pour on an egg-and-milk custard and bake. Got company coming? Then just multiply the recipe to suit the number of servings you need.

For fast, nutritious eating other times, you can use the remaining eggs you have on hand in a variety of ways. Toss slices or wedges of hard-cooked eggs with greens and other veggies for a main-dish salad; poach eggs right in your favorite soup; reheat leftover pasta and veggies and pour on eggs to make a skillet scramble; or visit www.aeb.org for other simple, satisfying recipe ideas.

Ingredients:
2 medium (about 4 oz. each) green, yellow or sweet red peppers
1/2 cup (about 8 oz.) frozen vegetable blend, thawed
2 eggs
1/4 cup skim or low-fat milk
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning, crushed

Cut tops off peppers and remove seeds. Sawtooth or scallop pepper edges, if desired. Stand peppers upright in custard cups or muffin-pan cups. Spoon 1/4 cup of the vegetables into each pepper. In small bowl, beat together eggs, milk and seasonings until well blended. Pour about 1/3 cup of the egg mixture over vegetables in each pepper.

Bake in preheated 325 degree F oven until knife inserted near center comes out clean, about 60 to 70 minutes. Let stand 5 minutes before serving.

Makes 2 Servings
Nutritional Information: Per Serving (1/2 recipe using green and yellow peppers; broccoli, sweet red pepper, mushroom and onion vegetable blend; and skim milk): 119 calories, 5 gm total fat, 213 mg cholesterol, 89 mg sodium, 283 mg potassium, 10 gm carbohydrate, 9 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, phosphorus

Breakfast Cornbread    

2 Cups of Yellow Cornmeal

1 1/2 Cups Flour

2 Tsp. Baking Powder

1 Tsp. Baking Soda

2 Cups of Milk

1/4 Cup of Melted Butter

1 Lb. Breakfast Sausage (I like mild)

1 Large Onion, chopped fine

2 Cups of Grated Cheddar Cheese

1 Doz. Eggs

(Optional) 1-3 Large Japeleno Peppers, chopped extra fine (I prefer with seeds)

Directions:

Using a 12-14″ Dutch Oven, brown the sausage. Drain the fat, leaving approx. 3 Tablespoons. Since we don’t add cooking oil to the cornbread, this will help prevent sticking. Mix cornmeal, flour, baking soda, baking powder, milk, butter & sausage in the dutch oven. While stirring, beat in the eggs, onions and peppers. Finally fold in the cheese. Cook at 350 degrees until done. (Approx 30 min.)

Ingredients:

Ravioli
40 very thin slices peeled bleeding heart radish, each at least 1
1/2 inches in diameter
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Celtic sea salt
1 1/4 cups Herb Cheese (see below)
2 large very ripe yellow tomatoes, seeded and cut into medium dice
2 1/2 tablespoons chopped fresh chives
1/2 cup extra virgin olive oil
1 teaspoon sherry wine vinegar
Celtic sea salt and freshly ground pepper
2 teaspoons fresh opal bail flowers or micro leaves

Herb Cheese
Yield 1 1/4 cups
1 cup Cashew Cheese (see recipe below)
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme

Instructions:

The Ravioli
Use a 2-inch ring mold to cut each radish slice into a perfect
round. Rub the radish slices with the olive oil and lemon juice and
season with salt. Place 1 tablespoon of the cheese in the center of
half of the radish slice. Carefully place a second radish slice on
top of the spoonful of cheese and gently press the outer edges
together to create a seal. Repeat to make 20 ravioli in all.

Combine the tomatoes, chives, olive oil, and vinegar in a bowl and
mix gently. Season to taste with salt and pepper.

The Herb Cheese
Combine the Cashew Cheese, water, shallot, lemon juice, yeast, and
1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir
in the basil and thyme until evenly distributed. Taste and adjust
with additional salt, if needed. Use immediately, or store in a
covered container in the refrigerator for up to 3 days.

To Serve
Using a slotted spoon, spoon one-fourth of the tomato mixture into
the center of each plate. Arrange 5 ravioli over the tomatoes,
overlapping them slightly. Spoon some of the juices from the
tomatoes on top. Sprinkle with the basil flowers.

Serves 4

Puerto Rican Inspired Pork Roast

1 Pork Shoulder Roast 4-5 lbs.

1 Carrot Chopped coarsely

2 Onions Chopped very coarsely

6 cloves garlic

2 tablespoons dried Oregano

1 tablespoons ground Cumin

1 tablespoons Chili Powder

1 tablespoons Salt

1 tablespoons freshly ground black pepper

2 tablespoons Apple Cider Vinegar

Olive Oil as needed

2 cups Vegetable Stock (Adjust liquid based on your pressure cooker instructions.)

Trim any excess fat from the roast. Score the remaining fat.

In a blender or food processor add: carrots, half of the onions, garlic, oregano, cumin, chili powder, salt, black pepper and vinegar. Pulse to make a coarse paste adding olive oil as needed to assist in blending.

Coat the roast entirely with all the paste mixture.

Cover with plastic wrap and refrigerate for up to 12 hours.

Add stock to Pressure Cooker

Add roast and remaining onions

Cover and cook on meat setting (or high pressure) for 50 minutes. Use natural release. Note: For making pulled pork sandwiches add 20 minutes to cooking time.

Skim off fat from the juice.

Serve with rice or noodles.

This salad recipe is great side dish for any BBQ. 

3 ripe Avocados

1 Lemon

Tabasco to taste

Extra-virgin olive oil, for drizzling

2 small plum tomatoes, seeded and chopped

2 scallions, chopped

1 small can of sweet corn

1 small bunch of cilantro, finely chopped

6 chives, chopped

Coarse salt and pepper to taste

Cut around the pit of each avocado. Twist the avocados and separate them. Remove the pit. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes, scallions, corn chives, cilantro and season with salt and pepper. Fill the avocados with tomato mixture and serve.

This week I was home during the day and I really enjoyed watching the Food Network.  This recipe is on my list to try.  Thanks to Rachael Ray!

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes

3 tablespoons, sliced jalapenos, hot pepper rings, hot cherry peppers, your choice

1 small red bell pepper, seeded and chopped

4 scallions, chopped

A splash hot pepper juice

3 tablespoons cider or wine vinegar

1/4 cup extra-virgin olive oil

Salt and pepper

Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

Every Christmas one of my co-workers always makes this delicious fudge.  He promised me that I will be able to make this delicious, fail proof fudge, every time.  It was so simple, and yes I can make fudge, just like he can.

 Estimated Times:

Preparation - 10 min

Cooking - 6 min 

Cooling Time - 2 hrs refrigerating 

 Yields - 49 pieces

Ingredients

• 1 1/2 cups granulated sugar

• 2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk

• 2 tablespoons butter or margarine

• 1/4 teaspoon salt

• 2 cups miniature marshmallows

• 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

• 1/2 cup chopped pecans or walnuts (optional)

• 1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR MILK CHOCOLATE FUDGE:

Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

1 (16 ounce) can vegetarian refried beans

1 (16 ounce) can sweet potatoes, mashed

3/4 cup shredded Monterey jack cheese

3 tablespoons minced onions

2 mild jalapeno chiles, seeded and minced

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/16 teaspoon ground cinnamon (pinch)

24 small white corn tortillas (approximately 6 to 7 inches across)

Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.

Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.

Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).

Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.

Fry in Canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.

Drain on paper toweling for a few moments before serving.

Serve with your favorite salsa and sour cream or guacamole.

These can be frozen and reheated on a baking sheet in 350 degree oven for 10-15 minutes.

2 medium zucchini, chopped (about 1-3/4 cups)
1/4 cup chopped red onion
1/4 cup rice vinegar
1/2 tbsp. sugar
1/4 tsp. celery seed
1/4 tsp. salt

Combine all ingredients in a medium microwave-safe bowl and stir well. Microwave on HIGH for 2 minutes, stirring once or twice. Cover and chill at least 30 minutes. Serve on grilled hot dogs. Can be refrigerated up to 3 days.

Prep time: 10 minutes, Cook time: 2 minutes  Chill time: at least 30 minutes Makes about 1 cup.

Nutrition Per Serving: (based on a 2-tbsp. serving): 5 calories, 0 g protein, 0 g total fat (0 g sat.), 1 g carbohydrate, 0 g fiber, 1 g sugar, 0 mg cholesterol, 75 mg sodium, <1 point