Surprise Mom Loves You Muffins

Ingredients;

2 (8.5 ounce) packages corn bread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
9 hot dogs cut in half
1 cup grated Cheddar cheese

Instructions:

Preheat oven to 400 F. Place brown sugar in a bowl. Fold in both packages of corn bread mix. Whisk eggs and milk together. Add egg mixture to corn bread and brown sugar. Add the cheese and stir until all ingredients are moistened. Fill lightly greased muffin tins until 2/3 full. Place half a hot dog down in the middle of the muffin mix. Bake approximately 15 minutes until lightly browned.

Sunday Surprise Waffles

Ingredients:

2 1/2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground flax seeds
2 tablespoons baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
2 tablespoons sugar
4 eggs
2 teaspoons vanilla
3 1/2 cups milk
1/2 cup melted butter
1/2 cup unsweetened applesauce
Chopped pecans or walnuts

Instructions:

Place both flours into a large mixing bowl. Fold together. Add the flax seed and baking powder and blend. Stir in the cinnamon and nutmeg. Add the sugar and mix well. Be sure all the ingredients are incorporated together. In a separate bowl place the 4 eggs and slightly beat with a whisk. Add the vanilla and milk and stir. Pour in the melted butter. Add the applesauce and mix well. Pour the egg mixture into the flour mixture. Blend well so everything is moistened. Heat waffle iron. Pour the batter on the waffle iron and top with the nuts. Cook until brown.

Strawberry Mousse with Dark Chocolate Shavings

Ingredients:
1 lb strawberries
1/2 cup granulated sugar
1/2 cup whipping cream
4 egg whites
2 tbsp lemon juice
Dark chocolate
Chopped pistachio

Instructions:
Place the strawberries in a food processor, together with the lemon juice and sugar. Puree until smooth.

In a mixing bowl, mix the whipping cream with an electric mixer until stiff. Add the pureed strawberries and mix gently.

Then mix the egg whites with a pinch of salt until stiff. Very carefully fold in the egg whites into the berry/cream mixture. Put the mousse into individual glass dishes and chill for at least 2 hours, until nice and firm.

Sprinkle with freshly grated dark chocolate and pistachio and enjoy!

Spinach Rice Salad

Ingredients:
6 cups fresh spinach, torn
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1/4 cup olive oil (preferably extra virgin)
1 tbsp honey
1 cup green grapes, cut in half
1 cup raspberries
2 oranges, peeled and cut into sections
2 tsp fresh basil
2 cups of brown rice, cooked and chilled
Salt and pepper to taste

Method:
Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

Spiced Popcorn

Ingredients:
1 tsp onion salt
1 tsp dried thyme
1/4 cup vegetable oil
1/2 cup popping corn
1 tsp dried oregano
2 tsp sweet paprika

Method
In a little bowl, mix paprika, thyme, oregano, onion salt and half the vegetable oil.

Heat other half of oil in saucepan. When oil is very hot, add popping corn and cover with tight fitting lid. When the corn starts popping, give the pan a shake. When the corn stops popping, take pan off heat.

Place popcorn into a serving bowl, discarding any unpopped corn. Add the spice mixture and toss.

Great addition to any lunchbox.

Smoked Cheese and Macaroni

Ingredients:

1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat. Allow the butter to completely melt. Add the onions and cook 4 minutes. Onions should be a light brown. Add flour and whisk until smooth. Continue to whisk until the flour starts to brown slightly. Slowly add the milk. Bring the mixture to boil while constantly whisking the mixture. Once boiling reduce the heat to the lowest temperature. Add the provolone cheese cubes. Cook, stirring occasionally, until the cheese has completely melted. Stir in the peppers, nutmeg and pepper. Cook the macaroni as directed on the box. Drain well. Preheat oven to 350 degrees. Spray a large baking dish with a non stick cooking spray. Add the cheese mixture to the macaroni and stir well. Pour the macaroni mixture into the prepared baking dish. Sprinkle the top with the Parmesan cheese. Bake 25 minutes. Should be a golden brown and bubbly when done.

Scrumptious King Prawn Kebabs

Ingredients:
1 lb raw king prawns
1 tsp sesame oil
1 tbsp vegetable oil
1 tbsp tamari sauce
1 tbsp lemon juice
2 tbsp sweet chili sauce
6 cherry tomatoes, washed
8 oz white button mushrooms, wiped clean
Wooden skewers (soaked in water for at least 30 minutes before using them to prevent them from burning)

Instructions:
Peel the prawns, devein, but leave the tails on.

In a large bowl, mix together the lemon juice, sweet chili sauce, oils and tamari sauce. Add the prawns and allow to marinate for at least 30 minutes.

Thread the prawns on the skewers together with mushrooms and cherry tomatoes. Brush with the remaining marinade and cook on a preheated BBQ until cooked through, about 6 – 8 minutes.

Scallops with Lime

Ingredients:
12oz scallops (ideally smaller ones)
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
2 fresh limes, juiced
½ cucumber, peeled and diced
2tsp olive oil
Salt and pepper

Instructions:
In a saucepan, bring the lime juice and scallops to a boil. Season well. Reduce heat and simmer for a few minutes (about 3 minutes), until the scallops are cooked.

Remove the scallops from the heat and allow to cool. Stir in the herbs, cucumber and oil. Arrange in a serving bowl, cover and chill for a few hours in the fridge.

Serve with crusty bread and extra lime.

This makes a delicious summer starter or light lunch.

Savory Onion Muffins

Ingredients:
1 cup butter, melted and cooled
3/4 cup sugar
4 eggs, lightly beaten
1 tbsp salt
1 tbsp baking powder
3 cups flour
3 cups walnuts, coarsely chopped
4 medium onions, quartered

Method:
Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.

Sausage, Bean and Cheese Dip Cajun Style

Ingredients:

1 can chili-seasoned diced tomatoes (14.5 ounces)
1/4 cup water
1 teaspoon hot sauce
2 teaspoon cajun seasoning
2 can pinto or red kidney beans (16 ounce) , rinsed, drained and mashed with a fork
1 cup chopped green bell-pepper
1/2 cup diced reduced-fat smoked sasage
Cooking spray
4 cups freshly shredded reduced-fat sharp cheddar cheese, divided
Baked Tortilla chips

Instructions:

Preheat ove to 350 F. Mix together tomatoes, water, hot sauce, cajun seasoning, beans, green bell-pepper, and smoked sausage. Spray 2 quart casserole dish with cooking spray. Place mixture into casserole dish. Bake for 30 minutes or until boiling. Sprinkle cheese over the top and bake for 5 more minutes. Best if served with low-fat tortilla chips.

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