***COCKTAIL OF THE MONTH***

Perfect summer drink!

Blend 1 can frozen limeade/ROSE lime juice (frozen)

1 cup rum,
1/2 can sprite,
2 cups frozen strawberriess
and muddle with mint and the pulp of two limes.

**DESSERT RECIPES**

CHOCOLATE CAKE:

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.


BLUEBERRY COBBLER:

3 cups fresh blueberries
1/2 lemon

1 1/8 cups white sugar
4 1/2 tablespoons butter, softened
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup whole milk

1 1/2 cups white sugar
3/4 teaspoon salt
1 1/2 tablespoons cornstarch
1 pinch ground cinnamon
3/4 cup boiling water
Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.

In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.

Bake for 45 minutes in the preheated oven, or until golden brown.


BANANA CREAM PIE:

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced

In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan/you can use digestive biscuits if preferred

In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour

**I LOVE FOOD**

Some of my favourite random pics.....of FOOD!!!!

**FISH CURRY RECIPE**

FISH CURRY:

1 tbsp vegetable oil
1 large onion , chopped
1 garlic clove , chopped
1-2 tbsp madras curry paste
400g can tomatoes
200ml vegetable stock

I usually use cod-but any fish will do-skinned and cut into big chunks

Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
Bring to a simmer, then add the fish.
Gently cook for 4-5 mins until the fish flakes easily.
Serve immediately with rice or naan bread.


****Make it mediterranean Pesto Fish Stew-- Fry the onion and garlic until soft, then add the tomatoes and stock along with 2 tbsp red pesto. Bring to a simmer and cook the fish as above, throwing in a handful torn basil leaves just before serving with crusty French bread.****

**2012 RECIPES-JANUARY**

EASY DUMPLINGS:

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons butter
3/4 cup milk

Combine ingredients. Drop by teaspoonfuls on top of boiling stew.
Cover tightly and steam for 12 minutes.

**Variation: A few teaspoons of finely chopped fresh parsley may be added to batter.

EASY HOMEMADE SLOPPY JOES:

1 1/2 lb ground beef
1 tsp. lemon juice
1 tsp. white vinegar
1 tsp. yellow mustard
2 tbsp. brown sugar
1 cup ketchup
1 chopped small onion and/or green pepper

Brown ground beef with onion and/or green pepper, drain fat. Add remaining ingredients, stir and let simmer for 10 minutes.

EASY CHICKEN BAKE:

3 boneless skinless chicken breasts, cooked and cut up
2 cups cooked rice
1 jar double cheddar cheese sauce
1 can Cream of Chicken soup
Cheddar cheese
chili powder
salt and pepper, to taste

While rice is cooking, mix sauce, soup and spices together.Strain rice then place rice ,chicken and sauce together in a greased casserole. Mix in cheddar cheese. Top with more cheddar cheese and bread crumbs.

Bake at 400°F for 1/2 to 3/4 hour.

EASY CANNED PEACH COBBLER:

1 stick butter
1 c. flour
1 c. sugar
1 3/4 tsp. baking powder
3/4 c. milk
1 lg. can sliced peaches, drained

**1/4 tsp almond extract optional*

Melt butter in loaf pan in the oven.
Mix together in mixing bowl flour, sugar, baking powder, and milk. When smooth, add drained peaches. Pour on top of melted butter in loaf pan. Bake for 40-50 minutes in a preheated 350 degree oven.

Top should be golden brown when finished

**SEPTEMBER RECIPES**

CREAMY ONION SOUP:

3 tablespoons Butter
2 tablespoons All-Purpose Flour
2 cups thinly sliced Vidalia or Sweet Onion
2 cups Whole Milk
2 cups Half whole milk & Half cream
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Nutmeg
1/8 teaspoon Paprika
4 tablespoons Parmesan Cheese (1 per bowl)
4 teaspoons chopped Parsley (1 per bowl)
Croutons, browned in butter
Worcestershire Sauce, for seasoning


1. Add butter to stockpot. Melt butter over low heat.

2. Add all-purpose flour and cook several minutes, stirring constantly.

3. Add onions to stockpot. Sauté onions until soft, but not browned.

4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.

5. Stir in salt, pepper, nutmeg, and paprika.

ORIENTAL SHRIMP SOUP:

3-1/2 cups Water
1 packet of Oriental Ramen Noodles
1 cup Frozen Cooked Small Shrimp
1/2 cup chopped Green Onions
1 medium Carrot, cut julienne style
2 tablespoons Soy Sauce


1. Add water to large saucepan.

2. Bring to a boil over high heat.

3. Add noodles to boiling water. Cook 3 minutes.

4. Stir in shrimp, chopped green onions, carrot strips, soy sauce, and Ramen seasoning.

5. Simmer 3 minutes.


POTATO & CHEDDAR SOUP:

2 cups Water
2 cups peeled and cubed Red Potatoes
3 tablespoons melted Butter
1 small Onion, chopped
3 tablespoons All-Purpose Flour
Salt and Pepper, to taste
3 cups Whole Milk
1/2 teaspoon White Sugar
1 cup shredded Cheddar Cheese
1 cup diced Ham

1. Add water and cubed potatoes to stockpot.

2. Bring to a boil over medium-high heat.

3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.

4. Remove potatoes with slotted spoon to bowl.

5. Drain stockpot, reserving 1-cup potato water.

6. Stir in butter, chopped onion, and all-purpose flour.

7. Season with salt and pepper.

8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.

9. Simmer 30 minutes, stirring frequently

**AUGUST RECIPES 6**

AVOCADO/PINEAPPLE SALAD:

1 1/2 cups cucumbers - peeled, seeded, and cubed
1/2 cup chopped red onion
2 tablespoons chopped serrano pepper
2 tablespoons lime juice
3/4 teaspoon salt
2 1/2 cups pineapple, peeled and cut into 1/2-inch dice
2 avocado - peeled, pitted and diced

Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl.
Add the pineapple and avocado. Gently toss to combine.



LAYERED FRUIT SALAD:

2 cups sliced fresh peaches
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups halved green grapes
1 (8 ounce) package reduced fat cream cheese
1/2 cup confectioners' sugar
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
1/4 cup chopped pecans


In a 2-1/2-qt. glass bowl, layer the fruits in the order listed.
In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping.
Spoon over fruit.
Refrigerate until serving. Sprinkle with pecans.