••••FOOD TIP••••

(Source: Google+)

••••WOW!!!

••••MORE CHRISTMAS••••

(photo-kappboom wallpaper)

••••MORE CHRISTMAS!!!

••••APPLE FRITTERS••••

(Source: lovefoodies.com & photos also)

••••DELICIOUS!!

Apple Fritters

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 2

Ingredients

• 3/4 Cup plus 2 Tablespoons or 100 All Purpose Flour
• 2 teaspoons baking powder
• pinch of salt
• 1/4 Pint or 150 ml water
• 1 Tablespoon vegetable oil
• 2 Apples, I prefer Granny Smiths. 
• Sugar and / or ground cinnamon, nutmeg etc for coating

Instructions

1. In a bowl, add the flour, baking powder and salt.
2. Add the water and oil and combine with a hand whisk. The consistency should be thick, like heavy cream and be able to coat a spoon. If it is too thick, add a drop more water, too thin, add a little more flour. Set aside.
3. Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not over fill the pan with oil. I use a small saucepan and cook in batches, filling the pan 1/3rd deep with cooking oil.
4. Whilst the oil is heating up, peel and core the apple, then cut in to rings about 1 1/2 cm or 1/2 inch thick. Dip each apple slice in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown. ** To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea in to the oil. If it sizzles and floats to the top immediately, the oil is hot enough.
5. Place the fritters on some kitchen paper then dip into a bowl with sugar and cinnamon if using, to coat.
6. Serve immediately as they are or with some syrup drizzled over the top or a blob of ice cream!
   

   
   

••••EGGNOG ECLAIR CAKE••••

(Source: sixsistersstuff & photos also)

••••YUMMY!!!

Eggnog Eclair Cake

Author: Six Sisters Stuff

Prep time:  10 mins

Total time:  10 mins

Serves: 16

 

Ingredients

• 1 package (1 lb.) graham crackers
• 2 small vanilla instant pudding (3.4 ounces each)
• 1½ cups milk (I used skim)
• 2 cups of low-fat eggnog
• 8 oz. Cool whip
• 1 can of chocolate frosting

Instructions

1. Mix the pudding, eggnog and milk in a bowl.Blend together for about 2 minutes then fold in the cool whip.
2. Spray a 9 x 13 pan with non-stick spray.Place a layer of whole graham crackers on the bottom, then top with ½ the pudding.(I had to break some graham crackers in half to fit in the small cracks).
3. Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers. (I microwave my frosting in the container for about 30 seconds and it will be a lot easier to spread on!)
4. Chill over night or for at least 8 hours.
   

••••CHOCOLATE CHIP CAKE••••

(Source: Mark Robbins, Realtor-courtesy of EVANA & JIM)

••••LOOKS GOOD!!!

••••CHRISTMAS RECIPES ARE COMING!!!••••

(photo-kappboom wallpaper)

••••CHRISTMAS IS COMING!!!

••••AFTER THANKSGIVING••••

(Source: family circle.com & courtesy of Jim & EVANA & kappboom wallpaper)

••••FOR TURKEY LEFTOVERS!!!

••••HAPPY THANKSGIVING!!!••••

(photos-Google+ & kappboom wallpaper photos)

••••ENJOY THE HOLIDAY!!!

••••THANKSGIVING'S COMING!!!••••

(Source: Google+ & kappboom wallpaper photos)

••••IT'S ALMOST TIME TO GIVE THANKS!!!

••••COCKTAIL TIP••••

(Source-Google+ & food buzz)

••••HELPFUL INFO••••

••••DOG FOOD TIP••••

(Source: Google+, Dog Loves & Google+ photo)

••••GOOD INFO!!!

••••CORN PUDDING••••

(Source: naturesgardencandles.com & plenty place.com & mimusa.com)

••••I JUST LOVE CORN!!!

••••HAPPY PEANUT BUTTER FUDGE DAY••••

(Source: nationaldaycalender.com & i.e. zombie.com & Google+)

••••YUMMY!!

••••CORNBREAD••••

(Photo-Google+ thecookingdish.com & jiffy.com & heart4home.com)

••••JUST IN TIME!!!

••••GRANDMA'S MEAT AND DUMPLING CASSEROLE••••

(Source: love foodies.com & photos.com)

••••LOVE THIS!!!!

Grandma’s Meat and Dumpling Casserole

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 4

This recipe is one I remember with great fondness. My grandmother would make up a big pot, with a cheap cut of lamb (that is the national meat of Wales!) , pile in loads of carrots, swede, turnip, mushroom, and then top the casserole with these dumplings. They would start off their life as golf ball sized blobs floating on the top of the casserole, and then 2 hours later, they would have expanded nearly double in size. 

Ingredients

The casserole
• 1 lb or 500 g cheap cut lamb or beef cubed
• 1 onion chopped
• 3 cloves garlic chopped
• 2 large carrots, peeled and sliced into chunks
• swede/ rutabagas / turnip/ other root vegetables , Whole baby onions if you like them!
• handful of mushrooms (whole or cut smaller)
• 2 tablespoons olive oil
• 1 1/2 Tablespoons flour
• 2 Bay Leaves
• 2 Tablespoons Tomato Puree
• 1 Tablespoon balsamic Vinegar
• 1 stock cube dissolved in 2 1/2 cups / 500 ml boiling water
• 1 teaspoon thyme / rosemary / tarragon - you choose your favourite.
• Salt & Pepper to season
• Fresh parsley for garnish.
The Dumplings
• 1 & 1/2 cups or 200 g Plain, All Purpose Flour 
• 1 & 1/2 teaspoon baking powder
• 1/2 cup, 3.5 oz, 100 g crisco /suet, grated or shredded.
• If using Crisco, Please freeze it until it is hard enough and then grate it using the large holes on your grater (so it's shredded).
• Pinch of salt
• 5 - 8 Tablespoons cold water.

Instructions

1. Set your oven to 170 C , Gas 3, 325 F 
2. In the same pan you will use for the oven, add the olive oil, chopped onion, mushrooms and fry until translucent.
3. Add the meat and fry until brown to seal the juices. Add the flour and combine it all. Add your other vegetables. They should all be bite sized pieces.
4. Add the remaining flavours (tomato puree, balsamic, herbs etc), and dissolve your stock cube in the stated amount of boiling water. Then add it to the pan. Leave to simmer on a very low heat whilst we make the dumplings.
5. Now we make those delicious dumplings!
6. In a bowl, sieve the flour, salt, pepper & baking powder. Add the suet or grated crisco. 
7. Using a flat bladed knife (if you use your hands you will melt the fat with your own heat!) mix everything together.
8. Adding 1 tablespoon of cold water at a time, continue using the flat bladed knife, to combine everything, cutting through the mixture, be patient, and add a little more, combine, add a little more, and after 6 or so tablespoons of water, the dough should come together. Do the final bit with your hand, the dough should not stick to the bowl or your hands, but be comfortable to touch. Shape into 8 - 10 golf ball sizes and place in the casserole dish, spread them around.
9. Place the lid on the dish and put in the oven for 2 hours and enjoy the smells whilst it's cooking!
10. For Slow Cooker - Place everything except the dumplings in the slow cooker and cook on Medium for 6 hours, then 45 minutes BEFORE serving, place your dumplings in the cooker on top of the casserole (let them float) 
11. When it's ready, serve on it's own or with some mashed potato or cous cous. Delicious! Please Enjoy a taste of my grandma's meat & dumpling casserole!

Notes

If using crisco for the dumplings, please remember to place your crisco in the freezer in plenty of time for it to freeze hard, so that you can grate it. For Slow Cooker - Place everything except the dumplings in the slow cooker and cook on Medium for 6 hours, then 45 minutes BEFORE serving, place your dumplings in the cooker on top of the casserole (let them float)

••••FRUIT AND NUT BAKED APPLES••••

(Source: Publications International, Slow Cooker Bible & photos)

••••GREAT FOR A COLD DAY!!!

••••FRUIT AND NUT BAKED APPLES ••••

•4 large baking apples, such as Rome Beauty or Jonathan

•1 tablespoon lemon juice

•1/3 cup chopped dried apricots

•1/3 cup chopped walnuts or pecans

•3 tablespoons packed light brown sugar

•1/2 teaspoon ground cinnamon 

•2 tablespoons butter or margarine, melted 

1. Scoop out center of each apple, leaving 1-1/2-inch-wide cavity about 1/2 inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice.  Mix apricots, walnuts, brown sugar and cinnamon in small bowl. Add butter; mix well. Spoon mixture evenly into apple cavities.

2. Pour 1/2 cup water in bottom of slow cooker. Place 2 apples in bottom of cooker. Arrange remaining 2 apples above but not directly on top of bottom apples.

3. Cover; cook on LOW 3 to 4 hours or until apples are tender.  Serve warm or at room temperature with carmel ice cream topping, if desired.

•Makes 4 servings

••HELPFUL HINT••

•Acidic lemon juice is brushed onto the cut surfaces of apples and pears to prevent them from discoloring when they are exposed to air.

••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

(Source: Publicatiions International, Slow Cooker Bible & photos)

••••PERFECT FOR A COLD DAY!!

••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

•2 cans (about 15 ounces each) dark kidney beans, rinsed and drained

•1 package (16 ounces) frozen bell pepper stir-fry mixture, thawed, or 2 bell peppers, *chopped

•1 can (14-1/2 ounces) diced tomatoes with peppers, celery and onions

•1 cup frozen corn kernels, thawed

•3 tablespoons chili powder

•2 teaspoons ground cumin, divided

•1 tablespoon olive oil

•1/2 teaspoon salt

•+Sour Cream

•+Chopped cilantro leaves

*If using fresh bell peppers, add 1 small onion, chopped.

1. Combine beans, bell peppers, tomatoes, corn, chili powder, sugar and 1-1/2 teaspoons cumin in slow cooker; mix well.

2. Cover; cook on LOW 6 hours or on HIGH 3 hours.

3. Stir in olive oil, salt and remaining 1/2 teaspoon cumin. Serve with sour cream and cilantro.

•Makes 4 to 6 servings 

NOTE: If using fresh bell peppers, add 1 small onion, chopped

••••NO-CHOP BLACK BEAN SOUP••••

(Source: Publications International-SlowCookerBible & photos also)

••••SO COLORFUL!!!

••••NO-CHOP BLACK BEAN SOUP••••

•3 cans (about 15 ounces each) black beans, rinsed and drained

•1 package (12 ounces) frozen diced green bell peppers, thawed

•2 cups frozen chopped onion, thawed

•2 cans (about 14 ounces each) chicken broth

•1 can (14-1/2 ounces) diced tomatoes with pepper, celery and onion, I drained

•1 teaspoon bottled minced garlic

•1-1/2 teaspoons ground cumin, divided

•2 tablespoons olive oil

•3/4 teaspoon salt

•1. Combine beans, bell peppers, onions, broth, tomatoes with juice, garlic and 1 teaspoon cumin in slow cooker.

•2. Cover; cook on LOW 8-10 hours or on HIGH 4-5 hours.

•3. Stir in oil, salt and remaining 1/2 teaspoon cumin just before serving.

•Makes 8 servings

••••PERSIMMON AND POMEGRANATE CUPS••••

(Source: happyfoodstube.com & photos also)

••••DELICIOUS!!!

Persimmon & Pomegranate Cups Recipe:

INGREDIENTS:

2 Persimmons

200g Dried Dates

100g Hazelnuts

30-40ml Coconut Oil

2 Tablespoons Chia Seeds (optional)

½ of a Large Pomegranate

Makes: 6 portions

Time: Preparation 20 minutes + Freezer 15 minutes + 1 hour in the Fridge

METHOD:

Process the hazelnuts and dates (soak the dates first – best overnight. I don’t always soak them, it depends on how soft they are) and set aside.

Wash, peel, dice and puree 2 persimmons (taste them first – make sure you have sweet ones. Some of them can have bitter taste).

Add chia seeds (optional) and 2 tablespoons pomegranate seeds into the persimmon puree. Mix well with a spoon.

In a bowl mix the dates, hazelnuts and coconut oil until well blended.

Line each hole in a muffin tray with tin foil. Spoon in the dates mix (divide equally into six portions) into the muffin holes. Using a small spoon (and your fingers if necessary), create a cup like shapes by pressing the mixture down and to the sides.

Once ready, freeze it for 15 minutes.  Afterwards, take it out and fill it with persimmon puree. Top with a few pomegranate seeds and place in a fridge for about an hour.

••••SUN DRIED TOMATO SOUP WITH CODFISH AND ARGULA••••

(Source: junedarville.com & photos also)

••••LOOKS COLORFUL AND DELICIOUS!!!

Sun Dried Tomato Soup with Codfish & Arugula

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

A 15-minute sun dried tomato soup with arugula and codfish... this is powerful stuff!!

Serves: 2

Ingredients

• 2 small codfish fillets
• 1 fresh sprig rosemary
  
  
• 1 bay leaf
• 1 medium garlic clove, sliced
• 2 tbsp yellow onion, chopped
• 2 tbsp olive oil
• 5,5 oz (155 g) sun dried tomatoes
• 3 cups (720 ml) chicken stock
• 2 handfuls fresh arugula
• pepper
• salt
  

Instructions

1. Pour the olive oil in a large casserole and add the fresh rosemary, bay leaf and the sliced garlic clove.
2. 
3. Place the casserole over medium heat and gently fry the garlic and herbs for 5 minutes. Then add the sun dried tomatoes.
4. 
5. Give it all a good stir and cook for 2 minutes. Then pour in the chicken stock and season with a dash of pepper and a small pinch of salt.
6. 
7. Stir and bring the soup to a light simmer. Add the chopped onion and cook for a minute.
8. 
9. Add the arugula to the soup.
10. 
11. Then add the codfish fillets.
12. 
13. Put a lid on the casserole, turn the heat lower and let the fish poach in the soup for 3 minutes. Then check the seasoning of the soup and add extra pepper or salt to taste if necessary. Scoop the soup onto large bowls and top with a piece of the codfish. Serve hot.
14.