Banana and Strawberry Popsicles with Condensed Milk

I had a can of condensed milk and was looking for a recipe for banana popsicles.  I had some ripe bananas to use up.  I found a few recipes that looked wonderful and one called for orange juice that looked lovely but I decided instead to use up some frozen strawberries I had.

Their recipe called for vanilla yogurt.  I had some fresh goat labane.  Labane is when they remove all the liquid off the yogurt until you get a very thick cheese.  The yogurt I had was not fresh and thought I would use this instead.

You can however use goat yogurt or any yogurt you please.

Ingredients:

• 1 can of condensed milk (14 ounces)
• 4 bananas
• 6 large strawberries
• 1 teaspoon of vanilla extract
• 1 cup of goat labane and water to make liquid.

Note:  You can use regular yogurt here also

Directions:

Place all in a large blender and blend on high.  Pour into your popsicle molds and the put the stick in the center and freeze for at least 6 hours.

When you are ready to have a popsicle, place the end under hot water and twirl around to get the water on all sides and then around the top holder.  Test the popsicle until it will come out smoothly.

Red Bean Soup - So Easy

I just love this soup.  I have to admit I was not a lover of red beans before this soup, but afterwards, I can now see why red kidney beans are the number one healthy bean to eat in your diet.
 
Prep Time: 30 min
Cook Time: 2 hr 0 min
Level: Easy
Serves:8 to 10 servings


Ingredients: 

• 2 tablespoons olive oil (virgin)
• 1 1/2 cups chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell peppers
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 4 bay leaves
• 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth
• 4 cups cooked red beans, pureed in a food processor
• 1/4 cup dry sherry (water)
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley leaves
• 1/2 teaspoon hot sauce

 Directions:

1. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. 
2. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. 
3. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
4. Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.

Serve hot in soup bowls.

 

Healthy Multi-Grain Panacakes

Yummo!!  Who doesn't love pancakes for breakfast.  You can use multi-grain flour or whole wheat flour.  I also suggest whole wheat oats if you can find them.    If you must have butter, then make sure you  use raw butter only but butter is not vegan.

To top the pancakes, I suggest raw honey or fruit.  You can look for jams with no sugar, but it is always best to make your own. But for convenience the no sugar added jams or jelly would work.

As the picture shows, a glass of freshly squeezed orange juice is wonderful to go along the side.

 Multi-Grain Pancakes
Makes 4-6 servings

Ingredients

• 1 cup unsweetened apple juice
• 1/2 cup unsweetened applesauce
• 1/2 cup egg substitute
• 2 cups multigrain flour
• 1 tablespoon baking powder
• 1/4 cup oats
• 1/2 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/4 teaspoon salt

Directions

1. Whisk the apple juice, applesauce, and egg substitute together in a bowl.
2. In a separate bowl, stir the dry ingredients together.
3. Fold in the wet ingredients. Add a splash more juice if it's too dry.
4. Heat a skillet sprayed with nonstick cooking spray and pour in batter 1 heaping tablespoon at a time.

You can follow Dr. Dean Ornish on Face Book Here

Perfect Chili Roasted Walnuts and Cashews

Here is the perfect party appetizer and can be served any time, not just at the holidays.  You can add more chili pepper for your liking.  

Ingredients:

• 1 cup unsalted cashews
• 1/2 cup unsalted walnuts
• 1 tablespoon of virgin olive oil
• ½ teaspoon salt
• 1 tsp. chili powder
• 1/8 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 325º. Spread the cashews in a single layer on a foil-lined baking tray.
2. Roast the cashews for 10 to 12 minutes or until they are a light golden color; transfer to a bowl.
3. Add the oil and, using a spoon to mix, ensure all the nuts are coated, then add the salt, chili powder and pepper. Let cool before serving.
Serves: 4

How to Make Perfect Thai Food

Here are a few easy steps on how to make Thai food. Thai food is one of the most delicious foods in the world and with these tips you too can enjoy Thai food in your home. Thai food is traditionally very hot, but it comes in four degrees of hot so these tips will help you to tone down or up the degree of hotness you and your family desire.

In order to make Thai food you will  need:

• Knowledge of the procedures involved.
• A great recipe
• The use of hot spices, such as chilies, paprika, turmeric, ginger, curry and garlic

1. Thai Food is Made With the Tongue. The first rule of thumb when making Thai food is to make it with your tongue.  This means that the taste is the way to decide how much spice to put into any food. There are four degrees of hot and this is done with chilies and hot peppers. Learn also how to balance the hot, sweet and the sour.
2. Learn Not to Measure. Unlike traditional American recipes Thai cooks measure with their eyes. A learned chef or cook may use a cupped hand to measure how much a few tablespoons are. As you get experienced in cooking Thai food you too will learn to cook by sight.
3. Ingredients in Thai Food Cooking. Many American and foreigners do not have access to Thai chili peppers or curry leaves.  Many online sites have similar or alternatives available. Red cayenne or jalapenos can be substituted for the Thai chili peppers and then adjust for the hotness. Here is a list of some Thai food ingredients: basil chili peppers, cilantro, coconut milk, curry paste, fish sauce, soy sauce, lemon grass, tamarind, turmeric, palm sugar, shallots and shrimp, garlic and ginger pastes.
4. Cooking Equipment. It is fairly cheap to cook Thai food as your main ingredient is a wok and a metal spoon.  A wok may cost from four dollars on up. There are some very expensive stainless steel woks that cost more.
5. Meals and Food. Unlike Middle Eastern food that has one main course meal; Thai food usually has many dishes along with rice. Traditionally a table is set with many foods and then plain white rice is added. Basic fried rice (recipe below) is traditional in most restaurants and homes. To learn how to make Thai food, go to a local and family owned small Thai restaurant and sample the original food.

Traditional Fried Rice
Ingredients:

• 2 cups cooked rice
• 1/2 cup meat (see variations below)
• 1 small onion chopped
• 1/2 cup peas
• 1/2 cup carrots, diced
• 1 egg
• 2 tablespoons oil
• 3 garlic cloves, minced
• 3 hot Thai chili peppers (jalapenos will substitute)
• 1 tomato thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon sesame seeds
• 2 green onions, chopped
• 3 tablespoons coriander, chopped
• 1 cucumber, sliced

Directions:

1. Heat the oil in your wok. When the oil is very hot put in the meat of your choice (vegetarian fried rice is also excellent).
2. Stir fry the meat until done and then remove the meat from the wok and set aside. Next fry the egg and scramble and then remove and set aside.
3. Add in the veggies and cook until tender. Add in the rice (needs to be day old or very dry) to the veggies along with the soy and fish sauce.
4. Quickly stir fry all the ingredients. Add salt and pepper to the stir fry.  Test the rice to see if more seasoning is needed.
5. Add the egg and meat back into the fried rice. Some will desire to have a whole crispy fried egg on top opposed to having one inside the rice itself.
6. Put the rice on a serving plate (this recipe is enough for two people). Garnish with the chopped green onion, sesame seeds and coriander on top.
7. Place the sliced cucumber around the outside edges of the plate. This wonderful Thai food recipe should be served with Thai tea made with milk.

Variations:  Fried rice can become more of a main meal when the following is added: crab, shrimp, beef, chicken, turkey or fish. Veggies can be interchanged as you prefer or have available.

Homemade Spelt Pasta with Squash

This pasta is very easy to make but it has many steps involved.  Set aside some time to make this dish.  I will rate this dish an intermediate as it will take some skill and expertise to master the pasta maker.

Some may choose to roll the dough out on a chopping board opposed to purchasing a machine.  The machine makes uniform pasta strips and looks beautiful though. 

I checked many recipes before deciding which was best and settled on Ty's Conscious Kitchen video to be the easiest to follow.  I then took his ideals and added more of what I wanted.  His is a plain pasta with no seasoning at all.  To mine, I added in some squash and spices which made it very yummy.

I love the texture and I hope you will too.

Ingredients

• Cooked squash for flavor. (around 1/3 cup), 
• 2 cups of spelt flour, 
• 1/3 cup warm water, 
• dash of sea salt, 
• Spices as you prefer
• 1/2 tablespoon of olive oil in the dough and the same in the cooking water.

Directions

Place the flour, salt and cooked squash together.  With a spoon or fork mix together thoroughly, like you would a pie dough.  Add in the oil and a few tablespoons of water at a time.

Keep adding the water until you have a ball of dough.  Wipe the dough on the sides of the bowl absorbing all the flour.  Now you must knead the dough.  Using the heel of your hand knead the dough for 4 to 6 minutes.

Flour the plastic wrap and lay the dough on top and wrap.  Let the dough sit for 10 minutes.  

During this time prepare your cutting surface or your pasta machine.  With a cutting surface you will want a large cutting board that is floured well and a pizza cutter.  You will roll out the dough thin enough for your pasta and then with a pizza cutter cut long strips and hang on your drying rack. 

If you are using a pasta machine then take a small amount of dough and place it in the rollers to flatten.  Start with setting 7.  I found when the dough was too thin, it was difficult to handle.  I reduced the machine to mark 3 and did not go lower.  Make sure to catch the dough underneath with your hand so that it does not lap over or it will stick together.

Now lay it down on a cutting surface and cut in to lengths no longer than 10 inches.  Take the 10 inch piece of pasta dough and put it in the linguine or spaghetti rollers.  Slowly turn the handle and with one hand catch the pasta underneath.

 Gently take the prepared pasta and lay over the dowels on the wooden rack you have purchased.  Note:  Some may try to use a hanger, but that way is harder to do.  The wooden rack is just perfect.

Allow the pasta to dry for 1 hour.  Then bring a pot of water to boil with 1/2 tablespoon of oil, so the pasta does not stick together.  The pasta will cook quickly and when it floats to the top of the water, it is done.  Remove the pasta carefully and then mix with what you like. 

I ordered this very cheap pasta maker: http://amzn.to/2cLEj6Z and the drying rack shown on the right hand side below. http://amzn.to/2cfz6RK

The drying rack is a must. It was fun to use, but took time to do this. Mistakes I did was not spraying the wood dowels with some non stick spray before using. Make sure your pasta has enough flour in the dough and not too sticky as it will fall off the dowels and the cats below will not mind at all.  Make sure to make strips around 10 inches and no longer.

My cats adored the dough. I enjoyed the pasta very much and made a sauce with chickpeas and fresh greens. I am big on putting fresh greens right on top of the meals in stead of cooking them. This recipe made a lot and enough for 2 or 3 people. You can store the dry pasta for months.

Well a busy evening trying to be healthy.

Kris Jenner's Nana Pilaf

I was surprised when I saw this recipe and normally would have disgarded anything from Kris Jenner, not my favorite person for sure, but this recipe is fabulous.  Every detail is something I would do.  So I decided to pass it on and let you decide is her book worth buying.  I mean for $18 not a bad deal. Spend $35 at Amazon and you get shipping for free.

Recipe Ingredients:

• 1/2 cup blanched silvered almonds
• 3 tbsp. unsalted butter
• 1½ cups vermicelli, broken into 1½ to 2-inch pieces
• 2 cups long-grain rice
• 3½ cups reduced-sodium chicken broth, heated to steaming
• 1½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• ½ cup seedless raisins

Directions

1. Heat a medium skillet over medium heat. Add the almonds and cook, stirring occasionally, until toasted, about 3 minutes. Transfer the almonds to a plate. Set aside.

2. Heat the butter in a medium saucepan over medium heat. Add the vermicelli and stir constantly until it is lightly toasted, about 1 minute. Add the rice and stir constantly until most of the rice turns chalky white, about 1 minute more. Add the chicken broth, salt, and pepper and bring to a boil over high heat. Reduce the heat to medium-low and cover the saucepan tightly. Simmer until the rice is tender and has absorbed the liquid, about 18 minutes.

3. Remove from the heat. Add the toasted almonds and raisins (do not stir them in) and cover the saucepan again. Let stand for 5 minutes. Fluff the pilaf with a fork and transfer to a serving bowl. Serve hot.

Note: will not post link to book as it got a negative review, but this recipe is a keeper. 

 

Bakrella's Delicious and Very Crumptious Lemon Sugar Cookies

Here is a "Yummy and Delicious" cookie for your guests or just for you to enjoy and savor.  It is very simple to make and extremely easy to chow down on.  A definite plus 10 rating.

Lemon Sugar Cookies

• 2½ cups all purpose flour
• ¾ tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. salt
• 1½ cups sugar
• 1 cup butter, softened
• 1 egg
• ¼ cup lemon juice
• 1 tbsp. lemon zest
• ½ tbsp. vanilla
• Sugar for rolling cookie dough, optional
• Lemon cream frosting (optional, recipe below)

 Directions

1. Preheat oven to 350 degrees Farenheit and line baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda and salt in a medium bowl with a wire whisk. Set aside.

3. Using a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.

4. Add egg, lemon juice, lemon zest and vanilla. Mix until combined.

5. Add flour mixture and mix slowly until completely combined.

6. Scoop out dough with a 1½ inch scoop and roll dough in sugar to coat.

7. Place on baking sheet about 2 inches apart. Bake 8-10 minutes and let cool.

8. Optional:  Spread a layer of lemon cream frosting on one cookie and sandwich with another. Repeat for as many cookie sandwiches as desired.

Lemon Cream Frosting

½ cup butter, softened
2 cups confectioners’ sugar
1 tbsp. lemon juice

In a medium bowl using an electric mixer, cream butter, then mix in sugar and lemon juice. Add a couple of drops of yellow food coloring if you want to hint to recipients what the flavor is at first sight.

Very Delicious Maftool and Chicken

My neighbor brought me some homemade maftool.  Now most will buy this in the grocery store where it is frozen and easy to prepare, but let me tell you homemade is the best.

I did not want to turn her down but I was not eating wheat on my diet.  So I accepted this wonderful gift and began to look for recipes.  She told me to use cumin as it may give you heartburn and lots of onions.

I found several recipes on the net for maftool and each one different as the deal is a little difficult to make if done authentic.  I looked for some 5 star recipes that I thought were the best and then I changed the recipe to what I wanted it to be.  So below is my adapted recipe that came out so fantastic I could not believe it.

Ingredients

• 500 grams of frozen maftool (or fresh if you are lucky)
• 400 grams of chicken breast
• 400 ml of tomato puree or you can use fresh tomatoes and put in blender
• 400 ml of water
• 1 yellow onion, cut in half and then sliced
• 1 red onion cut in half and then thinly sliced
• 2 cloves of garlic
• 2 tablespoons of virgin olive oil or substitute oil
• 2 cups of cooked chickpeas or canned
• Seasoning: salt, pepper, cumin, alspice

Directions

1. Cook the chickpeas in a slow pot or crockpot the day before.  You can also cook these in a pressure cooker.  Drain and set aside.
2. In a large skillet add in the oil and heat.  Then add in the onions, garlic and chicken breast.  Cut the chicken breast in strips as it will cook faster.  Saute the onions and brown the chicken on both sides.
3. Add in the tomato puree, water and 1 teaspoon of salt and 1/2 teaspoon of pepper.  Reduce the heat of the stove to medium and cook the chicken mixture until the chicken is done and can be easily shredded.
4. In a steamer or regular pot add in the maftool, chickpeas  and around 80% of the tomato sauce and onions mixture.  Mix well.  Now add in 1 teaspoon of cumin, 1 teaspoon of all spice, 1 teaspoon of salt and pepper to taste.  Cover and cook for 8 to 10 minutes.  I just love this done in a steamer.  My Braun steamer as a basket that comes with one of the levels and so this can be done easily.  If you have a regular steamer this could not be done correctly and you would need to cook this on the stove.

I do not think the Braun Steamer is available in the US, but others with similar features would be.  I bought the metal basket type and those wear out quickly. 

To serve this meal, put the maftool mixture on the platter and then top with the chicken strips and left over sauce mixture.  Sever with a side of yogurt.   YOU ARE WELCOME!!! 

Healthy Lentil and Vermicelli Soup

This soup is so easy to make and very healthy.  You only need a few ingredients too.

Lentils have protein and so if you are a vegan or a vegetarian, this is a perfect meal and very filling.

Ingredients:

• 3/4 liter of water
• 1/3 cup of split red lentils
• 1 small chopped onion
• 1/2 cup vermicelli 
• Salt and pepper to taste
• 1 teaspoon of cumin
• 1 bouillon (vegetarians use vegetarian bouillon)

Directions:

1. In a heavy bottom pan bring the water to boil.  Add in the lentils, onion, bouillon cube and seasoning.  
2. Cook the lentils for 15 minutes until thick.  Now add in the vermicelli (tiny spagetti like macaroni cut into tiny pieces).  Finish cooking.
3.  Check for seasoning and enjoy.

Note:  1 bag of lentils will make 20 meals or so.   You need only a little to enjoy this. In Jordan we call this poor man's meat.

Healthy Whole Wheat Waffles with Pumpkin Seeds and Walnuts

I made these today and they were very wonderful.  I also used my new recipe of raw butter mixed with coconut oil and green powder mix. 

They are so simple to make.

Ingredients

• 1/2 kilo of milk (you can use almond or a substitute)
• 6 teaspoons of baking powder
• 3/4 cup of whole grain oatmeal
• 2 cups of flour and more as needed to thicken
• 2 eggs
• 1 tablespoon of the raw butter mix
• 2 teaspoons of vanilla
• Walnut pieces and pumpkin seeds to top the batter with

Note:  You could use pecans instead of walnuts here.

Directions

Put all the ingredients in a blender except the walnuts and pumpkin seeds.  Blend on high speed.  Check the thickness of the batter and add in more  flour if needed.

Spray your waffle iron with non stick spray.  Let it to heat up and when ready pour the batter in the grill.  Top with a few chopped walnuts and pumpkin seeds.

Close the lid and allow to cook. When the waffle is ready, top with some raw butter and then drizzle on with honey.  I splurged and used Yemeni Hadramout Honey on these waffles and they were out of this world.  You only need a small amount.

How to Make Your Butter Healthier Using Coconut Oil and Green Powder

I saw a video on Dr. Mercola and he stated the best way to have butter was to mix it with coconut oil and then to add in some good green powder.  I thought what a wonderful ideal.   He also suggested more supplements, but this mix has everything.  I used the Starwest Botanicals Green Power Blend.  It is pretty inexpensive.  You can buy it here.  

Ingredients:

400 grams of coconut oil
400 grams of raw butter
2 tablespoons of green power mix

Directions:

Take a kilo lock and seal glass jar and add in the coconut oil.  If the coconut oil is not liquid then you must melt it.  You can place it in a glass jar and place it in the microwave for 1 minute at a time.  Pour the coconut oil in the jar.

Mix in the Starwest Green Power Blend and mix well.

Now add in the butter.  The butter must be melted and liquified.  You can do the butter the same as you did the coconut oil in the microwave or on the stove.

Mix all the ingredients well and refrigerate.  It will solidify and you will need to remove it from the refrigerator for 20 minutes or more or use a metal utensil to scrape some loose.

Please note:  Amazon ships to US addresses.  For foreign addresses use Iherb.  Use the UPS shipper only.  Shop Here.

See my recipe for healthy waffles using this wonderful butter.  Read Here

Pumpkin Pie - Good and Extremely Simple

This is just perfect and so very simple.  You just have to put everything in the blender and blend, pour into a crust and bake.  If you use a pastry shell, bake at 425 degrees for 15 minutes and then bake at 350 degrees for 40 minutes.  The graham cracker crust is simple to make.  Both are extremely easy and delicious.

Ingredients:

• 2 cups of pumpkin puree
• 2 large eggs
• 1 can of Sweetened Condensed Milk (14 ounce)
• 1 teaspoon of cinnamon
• Dash of Nutmeg
• 2 to 3 teaspoons of ginger (I tend to like mine more spicy)
• 1/2  teaspoon of salt
• 1 graham cracker crust

Directions:  

Place all the ingredients in a heavy duty blender and pulse on high speed.  Pour into a graham cracker crust and bake in a medium over (350 degrees) for 1 hour.  Check with a knife to see if the pie is done inside.  Cool and then top with some freshly whipped cream.

For added flavor, top with some pecans.

Dr. Ali's Cheap Lentil Lunch - My Favorite

This is my favorite meal.  It is so easy to make and makes a lot of food that is very inexpensive.  When you finish, you can store the dal in plastic bags to be easily reheated at a later date.

DR. ALI'S LUNCH - Lentil Dal
Total time required one hour; cost of 40 cents per lunch.

Ingredients:

• Masoor (Ghulabi) dal / red lentil 4 pounds ($4.99)
• Fresh tomatoes Garlic paste 1 tablespoon (10 cents)
• Ginger paste 1 tablespoon (10 cents)
• Curry masala 1 packet (89 cents) (available at Indian/Pakistani stores)
• Salt 1 teaspoon (5 cents)
• Fresh coriander leaves, two ounces (15 cents)

Directions

1. Rinse dal in water and rub between your palms till froth, drain, and repeat
two more times until the froth is removed
2. Add 1 gallon water (4.5 liters)
3. Mix in masala, garlic, ginger, and salt
4. Bring to a boil and stir until dal (lentil) is cooked
5. Add washed and sliced tomatoes and green pepper
6. Continue to boil and stir at intervals for 15 minutes*
7. Add coriander leaves

How to Serve

Place dalops of yogurt around the plate the dal is on and top with sprinkle of masala and then top with chopped coriander. cost: 50-60 cents

Freezing for storage:

After the dal has cooled, put 8 to 10 ounces in separate zip lock bags, removing the air by flattening, seal tightly and freeze..

Heating Instruction:

Open the frozen ziploc bags and place in a pan with about 4 ounces of water and reheat.

Source:  http://drali1.org/dr__ali's_black_lentil_recipe.htm

Nestle Toll House Cookies with Pecans and Peanut Butter

I have upgraded this traditional recipe to make it more delicious and original.  We have added a bit of peanut butter to give it the Reese's feel and used pecans instead of walnuts. While you can eliminate the peanut butter, I found the peanut butter was very nice.  You can use any nut you choose

What I did was roll the dough in a plastic bag and freeze and then will slice as needed.   

Ingredients

• 2 1/4 cups flour - I used whole wheat by Bob's Red Mill
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons of peanut butter
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (I used Pecans)

  

Directions  

1. Preheat youroven to 375° F.
2. Place your flour, baking soda and salt in small bowl and mix together.  In a food processor add the butter, peanut butter and sugar.  Process slowly until combined well.  Add in the egg and vanilla and again process until creamy.
3. Add in the flour mixture and process again.  When well mixed you add in the pecans and again process.
4. You may need to add a bit of water if the batter is too thick.  Now mix in the semi sweet chocolate pieces.  Set aside while you are preparing your baking sheet.  Your baking sheet should be ungreased.
5. Bake in a hot oven for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Easy Homemade Fudge with Nuts

I am always looking for fudge recipes as my son just loves this.  This one uses pecans and I just love love pecans.  It is very simple to make and so delicious.  So whether for a holiday or just a family gathering, why not try this one out.

Ingredients

• 1 stick butter
• 12 oz. package semi sweet chocolate chips
• 2 cups of sugar
• ⅔ cup evaporated milk
• 12- 15 large marshmallows
• ¾ cups chopped pecans or walnuts
• 1 teaspoon vanilla

Directions

1. In a large mixing bowl, add in 1 stick butter, or 8 tablespoons (room temperature), 12 oz. package Ghirardelli semi sweet chocolate chips.  Set it aside.
2.  In a large pan stir together the sugar and ⅔ cup evaporated milk, until mixed  and then add in the marshmallows
3. Cook over medium heat,  and stir constantly.  Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted.
4. Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add ¾ cups chopped nut, and 1 teaspoon vanilla.
5. Continue to stir vigorously until it is very well mixed.
6. Spray an 11” x 7” baking dish with a non stick spray and pour in cooked mixture, cover and refrigerate until set and ready to cut. 

Note:  You can line the pan with plastic wrap, so you can remove the fudge easily.

German Chocolate Frosting with Coconut and Pecans

This is my very favorite cake and for 17 years that I have been in Jordan, I have not had none. Well shut me down girlfriend.  I saw this recipe on Southern Living and I have adapted it to fit my needs. It is very simple to make too. So if you are preparing for the holidays or just want to have a wonderful piece of cake, try this one.

Ingredients

• 2 cups pecans, chopped
• 1  can evaporated milk (12 ounces)
• 1 1/2 cups sugar
• 3/4 cup butter - raw is best
• 6 egg yolks, lightly beaten
• 2 cups sweetened coconut
• 1 1/2 teaspoons real vanilla extract

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).

2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.

3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

Make the Wonderful Patti La Belle Sweet Potato Pie at Home

You have not been on the planet earth if you have not heard about the famously sweet potato pie by Patti Labelle made famous by the wonderful James Wright.  He made a You Tube video of him reviewing the pie.  Well slap my britches, he just became famous over night.  Well Patti tried to claim the pie was on her own and everyone went wild as the only reason we ever heard of this pie is because of James.  So she apologized and went on her hands and feet and joined forces with him and the rest is history honey.

Note:  Patti suggests putting a thin layer of brown sugar on the crust to keep the crust from getting soggy.

Ingredients

• For the Pie Crust
  • 1½ cups all-purpose flour (I used whole wheat flour from Bob's Red Mill - Stone Ground)
  • Pinch of salt
  • 1/2 cup butter-flavored vegetable shortening, chilled (I used butter)
  • 1/3 cup ice water 
  
  
• For the Filling
  • 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
  • 8 tablespoons (1 stick) butter, melted - I used raw butter, wow the difference is wonderful.
  • 3/4 cup packed light brown sugar - I used raw
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1/4 cup half-and-half
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Whipped cream, for serving (optional) - Optional girl, it is a must.
  
  
  1. For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
  
  3. For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  4. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  5. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
  7. Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
  
  Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.