snack ideas

1. Almonds, gently toasted in a pan -- Rich in protein, plenty of crunch
2. Granny Smith apple slices topped with cheddar slices -- One fruit serving and a great way to get fiber and calcium
3. Dried cranberries -- a surprising, tasty source of vitamin C
4. Hard-boiled Eggs -- protein in a handy take-along package
5. Dried Apricots -- Loaded with Vitamin A, promotes healthy skin, eyes, and bones
6. Hummus spread on romaine lettuce leaves and rolled into a "wrap" -- A meatless protein source, plus romaine provides twice as much folate and Vitamins A and C as iceberg lettuce
7. Yogurt with a sprinkling of Grape-Nuts cereal for crunch -- Calcium, protein, and fiber all in one
8. Pickle spear wrapped in a slice of turkey -- Jazz up that lean protein with a taste of crunchy dill
9. Multigrain Toaster Waffle -- top with blackstrap molasses for extra iron
10. Oatmeal cookies -- sweet source of carbohydrates, for extra energy
11. Oat Bran pretzel nuggets -- tasty, snackable source of fiber
12. Half a banana rolled in wheat germ -- potassium plus protein equals a super snack
13. Veggie Booty -- these "gourmet" puffed-rice-and-corn snacks are made with super-healthy kale, but they taste so great that you'd never know it
14. Whole wheat graham crackers with peanut butter and unsweetened fruit spread -- a childhood classic remade for optimal protein and fiber
15. Cottage cheese mixed with crushed unsweetened pineapple, spread on rice cake -- calcium and protein, sweetened with a taste of the tropics
16. Kiwi fruit -- an excellent source of vitamin C
17. Enriched, high-fiber cereal sprinkled with fresh blueberries -- a slew of vitamin and minerals, served up in a spoon
18. Edamame (also called "vegetable soybeans" or "sweet beans"), served chilled with a sprinkling of sea salt -- these cute green beans, often sold in the supermarket frozen-food section, are a crunchy, addictive source of protein, Vitamin A, folate, iron, and calcium
19. A handful of grape tomatoes -- little bombs packed with vitamin C
20. Celery sticks with dip made with pureed fresh spinach and yogurt -- a tasty way to eat your dark-green leafy veggies (a great source of folic acid)
21. Fresh cherries -- sweet treats, fun to eat, a source of Vitamin C
22. Baked potato topped with plain yogurt and chives -- eat the potato skin, which is full of iron
23. Skim milk and banana smoothie -- protein, calcium, and potassium in a glass
24. Mango cubes -- full of Vitamin A, for baby's cell growth
25. Old-fashioned (not instant) oatmeal sprinkled with raisins -- fiber and iron, great anytime of day
26. Oven-baked sweet potato fries -- a healthier, nutrient-rich alternative to ordinary fries
27. Zucchini bread -- tasty way to get your veggies in!
28. Sardines (with bones) mashed with lemon juice and scallion, spread on melba toast -- calcium source, plus fatty acids for brain development
29. Low-sodium vegetable juice -- counts as a serving of dark leafy and yellow veggies
30. Cantaloupe slices squirted with lime -- Vitamins A and C, a refreshing treat
31. Tofu cubes marinated in rice vinegar and sesame oil -- pure protein, Asian-style.
32. Low-fat pumpkin muffin -- Comfort food loaded with vitamins and minerals
33. Melted swiss cheese and mustard on whole-grain bread -- calcium and fiber, in a grown-up version of a kiddie favorite
34. Baby carrots dunked in salsa-cottage cheese dip -- Spicy and satisfying, plus lots of Vitamins A and E
35. Half an avocado, cubed and topped with fresh lime juice and chopped cilantro -- Rich in healthy fats, no cholesterol and a great source of folates
36. Salmon (with bones) mixed with a bit of mayo and spread on half a whole wheat bagel -- calcium and fiber, soothes hunger pangs
37. Blanched Broccolini spears drizzled with a tablespoon of your favorite salad dressing -- an upgrade from broccoli, packed with Vitamin C
38. A handful of baked tortilla chips, under the broiler with shredded jack cheese Ben & Jerry's

After much searching, this is the only recipe I've been able to find for Cafe Rio's Sweet Pork. Out here in Oregon, I am seriously missing Cafe Rio! I haven't made it yet, but I plan to as soon as I run to the grocery store to get the ingredients!
SWEET PORK LIKE CAFE RIO
2 1/2 pounds pork
1/3 cup water
1/8 tsp garlic salt
1/8 tsp salt
1/8 tsp pepper
1/2 cup green chili sauce
1/2 cup brown sugar
Put pork, 1/3 cup water, garlic salt, salt, and pepper, in the crock pot.
Cover and cook on high for 4 hours.
Drain, shred pork, stir in 1/2 cup green chili sauce and 1/2 cup brown sugar.Let me know if it turns out!

AFE RIO SWEET PORK
Pork Loin
4 cans of tomato sauce
2 cans of pato sauce(yellow can found in Latino section)
1 Cup Brown Sugar
Cook Pork Loin in Crock Pot until it can be shreded.

Drain all liquid out of Crock Pot.
Put tomato sauce, pato sauce and brown sugar into crock add shredded pork Heat and serve.

This is our revised recipe:
Pork Loin
4 cans of tomato sauce
1 can pato sauce (yellow can found in the Latino section)
2 cups of brown sugar.

Same directions as aboveWe like the revised recipe better, tastes more like the real stuff....

1 teaspoon ground cumin1 teaspoon oregano1 teaspoon powdered allspice1 teaspoon powdered cinnamon1 teaspoon salt1 teaspoon ground coriander1 teaspoons ancho chile powder4 cloves garlic, minced and mashed to a paste2 tablespoons orange juicejuice from one lime plus 1/4 cup rasberry vinegarWe topped it with the things they do at Cafe Rio, Cilantro, guacamole, salsa and black beans.Your dressing is perfect exactly as it is:2 cups mayonaisse2 cups sour cream10 sprigs of cilantro3 los tomates (green tomatoes-fresh or canned2 green onions (washed and chopped)2 cloves of garlic1 jalapeno pepper (seeds and all)juice of 1 lime1 or 2 tsp. of salt (depends on how much salt you like)Because there are only two of us, we divided it into four more equal parts and froze it in kits ready to buy new cilantro and heat the meat.We put the tortillas into pie pans, sprinkled with cheese and baked for about 7 minutes just before serving.Absolutely fabulous! Thank You!Anita

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy.
You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder1
T cumin
3 cloves garlic—
minced5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

(Kraft Zesty Italian Dressing has 2 grams of sugar per serving. I try to avoid dressings with sugar, but this is a very small amount. You're only using 8 ounces of the dressing per 5 pounds of chicken if you follow this recipe, so it should be fine, even for South Beach Dieters.)

Aji Verde Sauce

Aji Verde Sauce Recipe
Ingredients:
3/4 cup fresh cilantro
1/3 cup Cotija Cheese
1/3 cup extra-virgin olive oil
1/3 cup water
2 to 3 jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Directions: 1) Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth.

For several dipping bowls of sauce, you'll need:
1 bunch of cilantro
As many chili peppers as you can stand.
The recipe generally calls for about 3 jalapenos.
1 clove of garlic
Salt to taste, about 1/2 tsp to start
Olive oil, about 1/4 cup to start
Mayonnaise, about 3 tblsp to start
(Substitute with oil and blend until it becomes creamy if you want to keep this more authentic.)1/4 cup water
Optional: Freshly squeezed lemon juice or white vinegar if you want a bit of tang.

Some recipes call for cilantro leaves only, but I threw in the stems as well to add some liquid to the sauce. I know cilantro is an acquired taste, so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color.Halve and de-seed the chili peppers. Make sure you wear gloves or thoroughly wash your hands afterward. And don't rub your eyes!Puree all the ingredients in a blender, food processor, or hand immersion blender. It's like making pesto, start with the basic portions and adjust according to your taste. What worked for me was roughly those amounts. Add mayonnaise for creaminess. You can add water too if the sauce appears too thick. I've seen some recipes that called for white cheese or nuts, but felt those were too strong in taste since the versions of aji sauce that I've liked were light in flavor, with just an undertone of spiciness.Serve with bread for dipping.

Brine and Grill a Turkey!!!

http://virtualweberbullet.com/turkey3.html

Pumpkin Dessert

Pumpkin Dessert

1 yellow cake mix (reserve 1 c.)
½ tsp. pumpkin pie spice
½ c. butter, melted
½ c. brown sugar
1 egg, beaten
1 tsp. vanilla
3 c. canned pumpkin (15 oz.)
¼ c. sugar
2 eggs
1 tsp. cinnamon
2/3 c. evaporated milk
¼ c. butter, melted

Combine cake mix (leaving out one c.), ½ c butter and 1 egg. Press into a 9x13-inch greased baking pan. Mix pumpkin, 2 eggs, milk, pumpkin pie spice, sugar and vanilla. Pour over crust. Combine reserved cake mix, sugar, cinnamon and ¼ c butter. Crumble over pumpkin mixture. Bake in 350 degree oven for 45 minutes.

Kay's Rolls

Combine 

2 packages of yeast (regular) not rapid 

1/4 cup warm water

1 tsp. sugar

beat 3 eggs and add to cool yeast mixture then add shortening/sugar mixture

in pan heat and stir until dissolved 

1 cup hot water

1/2 cup sugar

2 tsp. salt

remove from heat and add until dissolved 1/2 cup white shortening

add 4 1/2 cups of sifter white flour

let rise until 2 times the size (about 30 minutes)

beat down with spoon

grease top, cover, put in fridge for 8 hours

roll out, let rise for 3 1/2 hours

cut in strips, dip in margarine, tie in knot

bake at 400 degrees for 10 minutes

Chocolate-Dipped Peppermint Sticks

Basic Cookie Dough Directions:

2 3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) (2 sticks) butter (no substitutions), softened
3/4 cup(s) granulated sugar
1 large egg
1 teaspoon(s) vanilla extract

DIRECTIONS

On waxed paper, combine flour, baking soda, and salt.
In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.


Ingredients:
1/4 teaspoon(s) peppermint extract
Green and red paste food coloring
5 ounce(s) white chocolate, melted
6 green or red starlight mints, crushed

Directions

1. Prepare Basic Cookie Dough. Divide dough in half; transfer half to another bowl. Stir peppermint extract into 1 portion of dough. Divide peppermint dough in half; transfer half to another bowl. Tint 1 portion green, the other red.
2. Preheat oven to 350 degrees F. Line 9" by 9" metal baking pan with plastic wrap, extending wrap over 2 sides of pan. Pat plain dough in pan. Freeze 10 minutes. Pat green dough over half of plain dough; pat red dough over remaining plain dough. Freeze 10 minutes.
3. Lift dough from pan using plastic wrap; place on cutting board. Cut dough into thirds so that one-third is all red on top, one-third is all green on top, and middle third is half red and half green. Cut each third crosswise into 3/8-inch strips. Twist strips and place, 1 1/2 inches apart, on ungreased cookie sheet. Bake 11 to 13 minutes or until golden-brown. Transfer to wire rack to cool. Repeat.
4. Dip one end of each cookie into chocolate and place on waxed paper. Sprinkle chocolate with crushed mints. Refrigerate cookies 15 minutes to set.
5. Store cookies in tightly sealed container, with sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.

Cream of Pumpking Soup Topped with Curried Pecans

INGREDIENTS
1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

PREPARATION

1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.

2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.

3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

Spicy Pumpkin Soup

Ingredients

2 tablespoon(s) margarine, substitute butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
clove(s) (2 cloves) garlic, minced
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1 carton(s) (32 ounces) chicken or vegetable broth
1 can(s) (29 ounces) pure pumpkin, not pumpkin-pie mix
1 can(s) (12 ounces) carrot juice
1/2 cup(s) pumpkin seeds (pepitas), roasted and shelled

Directions

1. In 4-quart sauce
pan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.
Tips & Techniques
If you can't find roasted pumpkin seeds in your supermarket, roast them yourself: In 10-inch skillet, toast pumpkin seeds over medium heat until lightly browned.

Spicy Pumpkin Soup

Serves: 4 persons
Cooking time: 10 minutes
Preparation Time: 10 minutes

Ingredients3 cups of chopped cooked pumpkin. See Cooking Vegetables
¼ cup chopped onions
2 teaspoons minced garlic
A pinch of cinnamon
2 cups water
1 cup of low fat milk
1 tablespoon of butter
2 tablespoons of chopped coriander/ herb of your choice
Salt and ground black pepper to taste

Method

Melt butter in a saucepan over medium heat. Add onions and garlic;saute until tender. Turn off heat. Add to the cooked pumpkin; the onion garlic sautéed mixture, pepper, cinnamon, salt, water, milk and blend it until smooth.Transfer to the saucepan and allow it to boil for a few minutes. Garnish with coriander or herb of your choice and serve it with warm crusty bread. Tasty TipThis soup taste delicious with some extra crushed ground pepper before serving! Article taken from Archana's Kitchen - http://www.archanaskitchen.com/URL to article: http://www.archanaskitchen.com/2008/soups/spicy-pumpkin-soup/

Harriett's Yummy (my all time favorite dessert)

Harriett's yummy

crush 1 box of vanilla wafers
add 6 T. melted butter
add 2 T. sugar

mix well and press into 9 x 13 pan (reserve about 1/2 cup for top)
freeze while preparing next layer

melt together'1/2 cup butter and
2 1 oz. squares unsweetened chocolate
add 1/4 cup milk, mix well
add 1 1/2 cups powdered sugar
mix well and
add 1/2 carton of THAWED 8 oz. cool whip

place on top of crumbs and freeze

cut 1/2 gallon of mint chocolate chip ice cream into 3/4 inch slices and lay on top of chocolate layer, fill in cracks

sprinkle the reserved crumbs on top

freeze

King's Choice

This was an all time favorite in our house as we were growing up. Unfortunately I googled King's Choice and it turns out no one else calls it that so I emailed my mom for the recipe.

Enjoy!

King's Choice

1/2 cup butter
1/2 cup flour
pepper
4 cups milk
4 teaspoons instant chicken bouillon
2 chicken breasts (cooked and cut into pieces)
1 cup frozen peas
1 tablespoon sugar

basically this is just a white sauce with chicken flavor. melt the butter, add the flour and cook over medium heat for a minute or 2 to take out the flour taste, add the milk and stir frequently until thickened, it will stick and scorch on the bottom of the pan, i usually do this over medium heat. add the bouillon cubes/granules, sugar, pepper, and then add the chicken and peas last. heat through and serve over toast points or pepperidge farm puffs (more fancy).

Cocunut Lime Banana Bread

The tangy lime glaze cuts the sweetness of the bread!

2 cups of all-purpose flower
1/4 Teaspoon of Baking Soda
1/2 Teaspoon of salt
1 cup of Granulated Sugar
1/4 cup of butter, softened
2 Large Eggs
1 1/2 cup of mashed ripe bananas
(about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons of apple juice
1/2 teaspoon of vanilla extract
1/2 cup of flaked sweetened coconut
Cooking Spray
1 Tablespoon of flaked sweetened coconut
1/2 cup of Powdered sugar
1 1/2 tablespoons of fresh lime or lemon juice

1. Preheat oven to 350 degrees
2. Lightly spoon the flower into dry measuring cups, and level with a knife. Combine the flower, baking soda and salt stirring with a whisk to combine.
3. Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about one minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, apple juice, and vanilla; beat until blended. Add flower mixture, beat at low speed just until moist. Stir in 1/2 cup of coconut . Spoon batter into a 9 x 5 " loaf pan coated with cooking spray, sprinkle with 1 tablespoon of coconut. Bake at 350 degrees for one hour or until wood toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, remove from pan. Combine powdered sugar and juice, stirring whith a whisk, drizzle over warm bread. Cool bread completely on a wire rack. Yield: 1 loaf (16 servings)

Pad Thai (One of my all-time-favorite meals)

I wish we could eat this guy's pad thai but that would require a trip to Asia. So this recipe will just have to do.

Look for the noodles in the Asian section at your grocer. Or for a cheaper option go to a Chinese market. I found the noodles at Shaws for $3 and .79 cents at Super 88 (the Chinese market). No fish sauce? They say to use 4 minced anchovy fillets and 1/4 cup soy sauce in it's place....

* 8 oz dried rice stick noodles
* 3/4 cup warm water
* 1/4 fish sauce (see note above)
* 1/4 lime juice (from 2 limes)
* 1/4 cup packed brown sugar
* 1 TB veg oil
* meat from 1 rotisserie chicken (about 3 cups) , shredded to bite sized (discard skin)
* 4 minced garlic cloves
* 1/4 cup bean sprouts
* 1/4 cup fresh cilantro, chopped
* chopped peanuts
* green onions

Directions

1. Cover the noodles with hot tap water and soak until softened but not fully tender (20 minutes).
2. Drain and set aside.
3. Whisk the 3/4 cup water, fish sauce, lime juice and sugar together until the sugar is dissolved.
4. Heat oil in a large nonstick skillet over high heat.
5. Add chicken and garlic and cook about 2 minutes.
6. Add noodles and fish sauce mixture and cook until the noodles are fully coated with the sauce, or about 3 minutes.
7. Add the bean sprouts and cilantro to the pan and cook, tossing constantly, until noodles are fully done, or about 3 minutes.
8. Garnish with peanuts and green onions.

Buffalo Chicken Wing Dip--Superbowl dip

Buffalo Chicken Wing Dip


2-3 Large Chicken Breasts, cooked, diced (Fingertip size small chunks)

1 8oz Package of Full Strength Philadelphia Cream Cheese (Not that low fat crap)

½ Cup Blue Cheese Dressing (Maria’s is Best) (Ken’s or Wish Bone is good)

½ Cup Frank’s Red Hot Sauce (I recommend the Buffalo Wing Style, has butter in it)
(If using straight Frank’s, Mix with 1/3 cup melted butter)

1 package of shredded Mozzarella & Cheddar Mix (Or any creative cheese mix)

1 Bag of Tortilla chips (Santitas or Tostitos Rounds)(Also cubed marbled Rye or Sourdough bread also works nice)

Cook chicken in a pan, rotisserie, oven, boil, whatever…set aside.
Place Cream Cheese into a 10-12” diameter oven safe dish, 1-2” high walls.
Microwave cream cheese in dish for 1 minute on high, remove and stir with fork.
Add ½ cup blue cheese dressing, stir with fork.
Add ½ cup red hot sauce…stir with fork.
Add 1 cup of the shredded cheese…stir with fork.
Dice up chicken and add…stirring in with the fork.
Top the dish with the remaining shredded cheese.
Bake at 350 for 20-25 minutes, or until cheese is somewhat bubbly. Remove from oven and let sit for five minutes.
Serve with tortilla chips or bread cubes.

Enjoy!

Recipe by Joe George





Enjoy!

LaRae’s Chocolate Bundt Cake

LaRae’s Chocolate Bundt Cake

1 chocolate fudge cake mix

4 eggs

1 cup water

1/3 cup oil

1 package chocolate instant pudding

beat together 2 minutes and bake 35-45 minutes in greased and floured bundt pan at 350 degrees. Flouring the pan is important, makes it release easily!

Glaze

Melt 2 oz. unsweetened chocolate and 3 tablespoons butter, stir in 1 cup sifted powdered sugar and then add 3 Tablespoons very hot water, drizzle over cake

Marilyn’s peanut butter fudge frosting

Marilyn’s peanut butter fudge frosting

½ cup brown sugar
2 tablespoons butter
¼ cup milk
3 tablespoons cocoa
1 tablespoon vanilla
2/3 cup peanut butter
powdered sugar
(for 1 layer cake)

¾ cup brown sugar
3 tablespoons butter
1/3 cup milk
1/3 cup cocoa
1 tablespoon vanilla
2/3 to 1 cup peanut butter
powdered sugar
(for 2 layer cake)


combine brown sugar, butter and milk and bring to a full rolling boil. Add cocoa, vanilla and peanut butter. Remove from heat, and add sifted powdered sugar to a spreading consistency. This frosting has a funny consistency and is somewhat difficult to spread. I usually had some hot milk (1-3 tablespoons) to make it easier to spread. I make the larger quantity for a 2 layer cake.

POPPY SEED CAKE-- Very Declicious!!!

POPPY SEED CAKE with ORANGE GLAZE

Cake:
Preheat oven to 350 degrees. Spray bundt pan with baking spray containing flour (e.g. "Bakers Joy"). Using a whisk, mix the dry ingredients first, then add the liquids and mix until blended. Pour mixture into prepared bundt pan and bake for about 1 hour (until toothpick comes out clean).

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cups granulated sugar
1 tablespoon poppy seeds

1 1/8 cups canola oil
1 1/2 cups milk
3 eggs
1 1/2 teaspoon vanilla extract
2 tablespoons almond extract
1 1/2 teaspoons butter flavoring (I use "Wilton" brand)

Glaze:
Mix glaze with a fork while cake bakes. Let baked cake sit in pan only a couple of minutes. Turn cake out of pan onto cooling rack (put waxed paper under rack to catch drips of glaze). Stir glaze again and brush onto hot cake until all of glaze is used. Let cake cool completely before serving. Keep cake for a few days in covered container.

1/4 cup orange juice
3/4 cup granulated sugar
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Estonian Blood Sausage

Gross...I know!


1250 g barley grouts

750 g meat (bacon)

200 g onions

salt, pepper

marjoram, oregano, caraway

½ l blood

about 10 metres intestines

Put washed grouts into hot salted water and boil to half-soft. Cut
bacon into little pieces and fry it with sliced onion until they are
light yellow, add to the grouts and boil until the mixture is soft.
Let the mixture cool and add blood and seasoning. Fill the intestines
with the mixture but not hard because blood and grouts swell when the
sausages boil. Tie the ends of the sausages with soft string. Put the
sausages into lukewarm water and boil them slowly for about 30
minutes. Cool the ready sausages quickly down and keep them in a cold
place. Bake or fry before serving. Before frying, put the sausages
into warm water. Serve with fried bacon, cowberry or cranberry jam or
pumpkin salad.

Zesty Italian Chicken

Zesty Italian Chicken

3 chicken breasts

1 pkg. zesty italian dressing mix

1 8 oz. pkg. cream cheese

1 can cream of chicken soup

8 oz. chicken broth

Place chicken broth and dressing mix in a crockpot and cook until chicken is done.
Shred chicken and place back in crock pot.
Add cream of chicken soup and cream cheese.
Heat through.
Serve over rice or noodles.

Whole Wheat Waffle Recipe

Yeast Powered Waffles:

The yeast will add flavor similar to the concept of Sourdough Starter. The day or night before, dissolve the yeast in 1 1/2 cups of warm water, mix with the flour and salt and let it stand overnight. Add the other ingredients the next day and cook.

1/2 package of yeast
2 cups of whole-wheat flour (or you can use any combination of different flours)
1 Egg (if you don't mind the waffles being a bit flaky, you can leave out the egg.
1/2 cup of milk
1/2 tsp. baking soda
1 tsp. salt
3 to 8 tablespoons of cooking oil or butter