Roasted Red Peppers, White Beans and Pesto 2 Servings This is a quick pantry dish with intense flavors. Ingredients: 1/2 cup jarred roasted red peppers, cut in strips 1 15-oz can cannellini beans, rinsed and drained 2 cloves garlic, minced 2 tbsp prepared pesto Instructions: 1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through. 2. Stir in pesto and serve. Nutritional Information: Per serving: 266 calories 4 g total fat (1 g sat) 0 mg cholesterol 43 g carbohydrate 17 g protein 11 g fiber 497 mg sodium
Golden Milk Recipe Submitted By: Spirit Trainers Preparation Time: 7-10 Minutes Cooking Time: 2-3 Minutes Serving Size: 2 Servings The Golden Milk Recipe is one of our favorites to calm both the mind and the stomach. It's a soothing warm tea ideal for the winter months. The rhizome (root) of turmeric has been used for ages in the east (Asia/India) as traditional medicine to help with gastrointestinal upset, arthritic pain, and "low energy". Laboratory and animal research has demonstrated anti-inflammatory as well as other beneficial properties of turmeric (and its constituent curcumin). 1/8 teaspoon Turmeric 1/4 cup water 1 cup milk 2 tablespoons almond oil (organic oils are always best) honey or your favorite sweetener to taste! Step 1: Boil 1/8 teaspoon Turmeric in about 1/4 cup water for 7-10 minutes – until it forms a thick paste, adding water as needed. Step 2: While this mixture is boiling, bring 1 cup milk and 2 tablespoons almond oil (organic oils are always best) up to a gentle boil. Step 3: Immediately when it begins to boil (do not scorch the milk!) take it off the stove and combine it with the Turmeric mixture. Step 4: Add honey or your favorite sweetener to taste! MAKE YOUR DREAMS A REALITY You have the power and the opportunity to change your life. You can make anything you want of it. It's not difficult, it just takes some effort. See things as you would have them be instead of as they are. Develop a personal plan that focuses on what you want, not on what you have. Your imagination will show you how to turn possibility into reality. Visualize your goals and your subconscious will work toward making those mental picture come true. When you picture yourself as vividly winning, that alone will contribute immeasurably to your success. Knowing your destination is all you need to get there. © Copyright 2009 www.yourdailymotivation.com Reproduce freely but maintain Copyright notice. Chocolate Chocolate Chip Nut Muffins "These are the best chocolate muffins you will ever have!" 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 cups white sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups milk 1 egg 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 cup semisweet chocolate chips 3/4 cup chopped walnuts 1/3 cup whole almonds 4 tablespoons white sugar DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Roasted Potato Pizza Slices INGREDIENTS 3 medium potatoes, cut into 1/4-inch slices 1 tablespoon vegetable oil 1 (14 ounce) jar pizza sauce 1 green bell pepper, chopped 1 onion, chopped 2 fresh mushrooms, chopped 1 (3 ounce) package sliced pepperoni 1 (16 ounce) package shredded mozzarella cheese DIRECTIONS Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil. Lightly grease the foil. Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake 20 minutes in the preheated oven. Remove potatoes from heat, and turn. Drizzle with sauce, and top with green pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese. Return topped potatoes to the oven, and continue baking 10 minutes, or until cheese is melted. Cranberry Pork Chops INGREDIENTS 6 pork chops 2 cups fresh or frozen cranberries 3/4 cup white sugar 1 teaspoon salt 1/4 teaspoon ground black pepper water as needed DIRECTIONS In a skillet, brown chops slowly in oil; drain. Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out. Caramel Apple Upside Down Cake Topping 1/2 cup Brown sugar 3 Tb Butter 2 Tb Sunflower seeds 2 Granny Smith apples Cake 1 1/2 cups All-purpose flour 1 tsp Baking powder 1/2 tsp Salt 2/3 cup Brown sugar 1/3 cup Butter, softened 1 Egg 1 tsp Vanilla extract 1/2 cup Milk Oven Temp ~ 350° Baking Time ~ 40 - 45 Min. Pan Type ~ 9 inch round pan Preheat oven, grease pan. Place 1/2 cup brown sugar in small bowl; cut in 3 tablespoons butter until crumbly. Stir in sunflower nuts. Press onto bottom of prepared pan. Arrange apple slices on top. Set aside. Combine flour, baking powder and salt in medium bowl. Combine 2/3 cup brown sugar and 1/3 cup butter in mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until smooth (1 to 2 minutes). Add flour mixture alternately with milk until well mixed (1 to 2 minutes). Spoon batter over apple layer; spread evenly. Bake until toothpick inserted in center comes out clean. Cool 5 minutes; invert onto serving plate. Serve warm or cool. Rose Petal Cupcakes 1 box (18.25 oz) French vanilla cake mix 1-1/2 cups light unsweetened coconut milk 3 large eggs 1/4 cup canola oil 1-1/2 tsp. each coconut, vanilla extract Frosting, Decoration For Rose Petal Cupcakes: canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist’s brush; small fresh pink roses, rinsed and patted dry; granulated sugar Heat oven to 350° F. (175º C). Prepaire 24 regular-size muffin cups with paper or foil liners. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Divide among muffin cups. Bake 20 - 22 minutes, until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely. Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar. Arrange petals on top of frosting swirl Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead. Cashew Brittle 2 cups granulated sugar 1 cup each light corn syrup, butter or margarine 1/2 cup water 3 cups cashews 1 tsp. baking soda In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches thread stage, about 230° F. (165º C). When temperature is 280º F., or soft-crack stage, add cashews. Stir constantly until hard-crack stage, ot 300° F. (175º C), is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto 2 buttered baking sheets or jelly roll-size baking pans. As candy cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from pans as soon as possible and turn over. Break hardened candy up and store in an airtight container. Makes about 2 lb. cashew brittle. Earthquake Cake 1 cup each coconut, chopped pecans 1/2 cup white chocolate chips 1 pkg. (18.25 oz,) devil's food cake mix 1 pkg. (8 oz.) softened cream cheese 1/2 cup (1 stick) butter or margarine 1 box (1 lb.) confectioners' sugar 1 tsp. vanilla Heat oven to 350º F. (175º C). Sprinkle coconut, pecans and white chocolate chips evenly in bottom of a lightly greased 9x13" baking pan. Mix cake according to pkg. directions, and pour over mixture in pan. In medium bowl, thoroughly blend cream cheese, butter, confectioners' sugar, and vanilla. Drop by spoonfuls onto cake mixture, covering entire surface, but do not stir. Bake 40 - 45 minutes. Chocolate Truffles 6 oz. semisweet chocolate 3 egg yolks 3 tbsp. butter or margarine 2 tbsp. confectioners' sugar 1 tbsp. rum 1/2 cup semisweet chocolate, finely grated Melt chocolate in top half of a double boiler set over boiling water. Beat in butter and sugar until sugar dissolves. Remove from heat, and add egg yolks, 1 at a time, beating well between additions. Stir in rum. Turn into a bowl, and cover with waxed paper. Set aside overnight in a cool dry place. Do not chill. Shape into balls 1" diameter and roll in grated chocolate. Roll in grated nuts after grated chocolate. For example, walnuts or almonds. Use brandy or another alcohol based flavoring, such as vanilla extract, orange extract, or almond essence. Makes 12 truffles. Eggnog Bread Pudding 5 slices white bread, cut in half 1/3 cup sugar 1 cup fat-free evaporated milk 1 tsp. vanilla extract 1 large egg 2 tbsp. raisins 1/2 tsp. ground nutmeg 1/3 cup each unpacked brown sugar, orange juice 1/4 cup light corn syrup 1 oz. rum, dark Heat oven to 350° F. (175º C). Coat an 8x8" baking dish with cooking spray. Lay bread slices, overlapping, in dish. Beat sugar, milk, vanilla and egg. Pour custard over bread slices and press bread into it to help soak it. Sprinkle with raisins and nutmeg. Bake until firm, about 30 minutes. Sauce: Put brown sugar, corn syrup, orange juice and rum into small saucepan and simmer for 2 minutes. To serve, cut pudding into 8 rectangles and top with warm rum sauce. Makes 8 servings. Nutty Maple Fudge 2 cups sugar 1 cup evaporated milk 3 tbsp. butter or margarine 3 cups each miniature marshmallows, white chocolate chips 1 cup chopped walnuts 2-1/2 tsp. maple flavored extract 50 walnut halves or chopped walnuts or pecans In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let rolling boil for 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9x13" dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts or pecans if using halves. Double-Stuffed Pumpkin Pie Crust: 1 cup flour 1/4 cup brown sugar 1/2 cup each chopped pecans, melted butter or margarine Filling: 4 oz. cream cheese, softened 1 tbsp. Half and Half® 1-1/2 cups thawed Cool Whip® 1 cup Half and Half® 1 tbsp. sugar 2 pkg. (4 oz. each) instant vanilla pudding 1 can (16 oz.) pumpkin 1 tsp. cinnamon, ground 1/2 tsp. ginger, ground 1/4 tsp. cloves, ground Crust: Combine all ingredients and spread into a pie dish. Bake at 350º F. for 20 minutes. Cool. Filling: Add first 3 ingredients in a large bowl, and stir with wire whisk until smooth. Gently stir in Cool Whip and spread on top of crust. Pour rest of Half and Half into bowl with vanilla pudding and beat with wire whisk until well-blended (1 or 2 minutes. Mixture will be thick. Stir pumpkin and spices into pudding mixture and mix well. Spread over cream cheese layer and refrigerate at least 3 hours. Garnish with whipped topping and nuts, if desired. Makes 1 Pie. Amish Cookies 1 cup each real butter, vegetable oil, granulated sugar, confectioners' sugar 2 eggs, beaten 4-1/2 cups flour 1 tsp. each soda, cream of tartar, vanilla Heat oven to 375º F. (185º C). Mix first 8 ingredients, beat well, and add 1 tsp. vanilla. Drop by tsp. onto baking sheet (lightly greased). Bake 10 minutes at 375º F. Chocolate Maple Nut Bars 1-1/2 cups unsifted flour 2/3 cup sugar 1/2 tsp. salt 3/4 cup butter or margarine 2 eggs, divided 1 can (14 oz.) sweetened condensed milk 1 tsp. maple flavoring 2 cups chopped nuts 1 cup chocolate chips Heat oven to 350º F. (175º C). Combine flour, sugar and salt. Cut in butter until crumbly. Stir in one beaten egg. Press firmly on bottom of 13x9" pan. Bake at 350º F. 25 minutes. Meanwhile, beat condensed milk, 1 egg and maple flavoring. Stir in nuts. When it comes out of oven, sprinkle chocolate chips over hot crust, then top with nut mixture. Bake another 25 minutes. Cool and cut. Gingerbread Muffins 1/2 cup sugar 2-1/2 cups all-purpose flour 1-1/2 tsp. baking soda 1 tsp. each cinnamon, ginger 1/2 tsp. salt 1/4 tsp. nutmeg 1 cup each chopped nuts, molasses, buttermilk 1 egg 1/2 cup melted butter or margarine Heat oven to 350º F. (175º C). Butter muffin tins. Combine sugar, flour, baking soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate bowl, mix egg, molasses, buttermilk and melted butter; add to dry ingredients. Stir until just blended. Spoon into muffin tins. Bake 20 - 25 minutes. Test with a toothpick; muffins are done when it comes out clean. Can also be served warmed with whipped cream or ice cream as a dessert. Makes 12 muffins. -------------------------------------------------------------------------------- A Good Credit Score is 700 or Above. See yours in just 2 easy steps! [Non-text portions of this message have been removed]
