**JANUARY RECIPES 2**

PEACHY KEEN SMOOTHIE:

Ingredients
1 cup sliced peaches
4 cubes ice (optional)
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon honey
2 teaspoons wheat germ
1 tablespoon rolled oats
1 cup vanilla soy milk

Directions
Place the peaches, ice, nutmeg, vanilla extract, honey, wheat germ, oats, and soy milk into a blender. Cover, and puree until smooth. Pour into glasses to serve.

SIMPLE SUMMER SMOOTHIE:

Ingredients
1 banana
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen cherries
4 ice cubes
1/2 cup orange juice
3/4 cup vanilla yogurt
1/2 teaspoon honey (optional)

Directions
Place the banana, strawberries, blueberries, cherries, and ice cubes into a blender. Pour in the orange juice, vanilla yogurt, and honey. Puree until smooth

MORNING GLORY MUFFINS:

Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

FRUIT SALAD IN SECONDS:

Ingredients
1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 container strawberry yogurt

Directions
In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

**JANUARY RECIPES**

ROAST CHICKEN:

1 whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder.
Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
Remove from heat, and baste with melted margarine and drippings.
Cover with aluminum foil, and allow to rest about 30 minutes before serving.


MICROWAVE POTATO CHIPS:

1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste


Pour the vegetable oil into a plastic bag (a produce bag works well).
Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray.
Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp).
Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool.

Repeat process with the remaining potato slices. You will not need to keep oiling the plate**


POTATO SKINS:
5 large baking potatoes
4 cups shredded Gouda cheese
3 chopped green onions
1 pound pepperoni sausage sticks, quartered and diced


Preheat oven to 400 degrees F (200 degrees C).
Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
Lower oven temperature to 350 degrees F (175 degrees C).
Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
Sprinkle 1 cup Gouda cheese thinly over potato strips.
Top with pepperoni, followed by green onions and remaining Gouda cheese.
Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned

*to save time potatoes can also be cooked in microwave*

**HAPPY 2011**

Eleven days into the new year already.........can you believe it!!

My year is off to a pretty great start-infact I'm still enjoying my xmas pressie from my husband.........he flew my sis out for a full month!!we are having a ball catching up & just hanging out together.........

After all the feasting over the festive season it's only wise to contemplate a detox program......I am not the most disciplined but I am going to give it a go......!!!

May 2011 hold much happiness,love,peace,big dreams & joy for us all!!

HAPPY NEW YEAR FROM MY HOME TO YOURS!!



5 DETOX TIPS:

The body needs to be working as efficiently as possible to lose weight fast; as if your body organs are working at maximum efficiency you will shed weight quicker. Logical but not many people think about this when dieting

So here are your 5 easy natural detox tips

Eat cherries and strawberries

These foods are rich in ellagic acid a nutrient that helps mop up free radicals and help combat pollutants such as alcohol and as a by product they boost brain power.

You can also add raspberries an alternative to the above 2 choices.

Eat Grapes

These are rich in flavinols, which help your arteries work to their maximum and make blood run smoothly and quickly around the body.

Eat citrus fruits such as berries

These foods are rich in vitamins C & E, which will help cleanse and detoxify the liver making it work more efficiently.

Prunes & Fibre

Eat prunes as they will naturally cleanse the colon stimulating the gut and help expel waste quicker, you should also up your intake of fibre as well to cleanse the colon further.

Apricots

If you are smoker this food is particularly useful, apricots are rich in beta-carotene and vitamin C which helps repair smoke damage to the lungs.

Cranberries or juice

Contains proanthocyanidin which are antitoxants that will help cleanse and flush out the kidneys.

You can also add a couple of supplements if you wish top the above list to help detoxify further. Alfalfa and milk thistle are good choices. The first acts as a general cleanser and the second as a cleanser for the liver.

Your organ will be working more efficiently with above foods and this will help you get rid of weight faster as your kidneys and liver in particular will work more smoothly.

Now here are 5 tips to lose weight fast

5 Easy weight loss tips

Drink Iced Water

Two litres a day minimum. Water has to be iced as the body will burn 100 calories just heating the water to normal body temperature. Also hunger pangs are very often thirst pangs, so this will help you stop over eating.

Add lemon to flavour if you wish and gain the added benefit of cleansing your liver at the same time.

Water also helps your body metabolize stored fat by helping the kidneys flush waste quicker. When you don't drink enough water the liver needs to help the kidneys perform this function. When the liver has to help the kidneys its normal function of providing stored fat for energy is slowed down.

Green tea

Drink 5 cups a day. Research shows this can burn a massive 80 calories a day! It is believed the antioxidant catechins in green tea boost the metabolism and help burn fat.

Chilli sauce & mustard

These foods increase your calorie burning capacity by between 5 - 10% for up to 2 hours after eating. This is because they contain capsaicin which speeds the metabolism, so if you enjoy hot food your in luck!

Low fat diary foods

Can increase fat burning in the abdominal area. Why? Because these foods are rich in calcium which encourages the release of fat from fat cells and also reduces the amount of fat absorbed.

Eat Fibre

Eating fiber foods to help keep things moving through your bowel as stated above and makes you feel full.

The average person can lose 9-10 pounds in one year just from doubling their fiber intake aim for 25grams per day ( the average for most adults is just 8grams ) fiber rich foods include strawberries, apples, brown rice, chick peas, potatoes ( with skins ) and brown rice.

The above tips should be incorporated into a sensible diet and they will enhance it and help you lose weight fast.

**DECEMBER RECIPES 5**

SHRIMP COCKTAIL SAUCE

1/2 c ketchup
1/4 c. lemon juice (or less)
1 tbsp. Worcestershire sauce
2 tsp. horseradish
6 tbsp. minced celery
3 tbsp. grated onion (or less)
1/4 tsp. salt

Serve over OR with cooked prawns......YUM!!


HOMEMADE TOMATO SOUP

8Large freshly picked tomatoes or vine-riped
3 cups chicken broth or water
1/2 cup chopped celery
2 tbsp. fresh basil
1/2 cup chopped onion
flour

Combine tomatoes and broth; stew for 30 minutes on low heat.
Strain into a bowl, removing seeds and skins.
Return to pot.
Stir in 2 tbsp. flour.
Add celery, basil and onion.

Cook over very low heat until mixture has thickened to desired consistency.
Stir in 1 cup milk or half and half during the last 10 minutes.

Season to taste with salt and pepper.
If a smooth soup is desired, process in blender before serving.


FRESH CRANBERRY ORANGE RELISH

1kg fresh cranberries
1 orange

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed OR you could leave the peel on for extra zing & texture
Pulse for a few seconds, just until coarsely chopped.
Stop and scrape down sides of bowl, if necessary, to chop evenly.

Add 3/4 to 1 cup of sugar and adjust sweetness as desired.

Stir well and refrigerate for at least 2 hours before serving.

Cranberry Orange Relish may be frozen for up to 2 months.

Makes about 2 1/2 cups.

Serve with Turkey


GLAZED CARROTS

6 carrots, peeled, cooked whole
1/4 tsp. salt
1 tablespoon cornstarch
1/4 cup honey or sugar
1/2 cup water
2 tablespoons butter
1/4 cup vinegar
2 cloves sticks (optional)

In a covered saucepan, simmer carrots in barely enough lightly salted water to cover until tender but firm.
Remove carrots from pot; drain and set aside.
In the same saucepan, combine salt, honey or sugar, cornstarch, cloves and cold water.
Stir until cornstarch has dissolved.

Bring to a boil and reduce heat to a simmer; cook until clear and slightly thickened.
Add butter and vinegar.
Remove cloves.

Pour sauce over carrots and serve.

**DECEMBER RECIPES 4**

GINGERBREAD PUDS WITH POACHED PEARS & SYRUP

1L (4 cups) water
430g (2 cups) caster sugar
1 strip lemon rind
6 small pears, peeled
Melted butter, to grease
125g unsalted butter, at room temperature
80ml (1/3 cup) golden syrup
2 tbs caster sugar, extra
2 eggs
115g (3/4 cup) plain flour
40g (1/4 cup) self-raising flour
1 tbs ground ginger
1/4 tsp ground cloves
60ml (1/4 cup) milk
Pure icing sugar, to dust
Golden syrup, extra, to serve

Method
Place the water, sugar and lemon rind in a large saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil. Add the pears. Cover and reduce heat to low. Cook for 10-15 minutes or until the pears are just tender. Set aside to cool. Use a slotted spoon to remove the pears from the pan. Pat dry with paper towel.

Preheat oven to 170°C. Brush six 300ml-capacity oven-proof dishes with melted butter to grease. Use an electric beater to beat the butter, golden syrup and extra sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

Sift the combined flour, ginger and cloves into a bowl. Alternately add the flour mixture and the milk to the egg mixture, in batches, and stir until combined. Divide among the prepared dishes. Smooth the surfaces. Press a pear into the centre of each dish.

Place the dishes on a large baking tray. Bake for 30-35 minutes or until a skewer inserted into puddings comes out clean. Set aside for 5 minutes to cool slightly.

Dust with icing sugar and drizzle over extra golden syrup to serve.



TREACLE GINGERBREAD

125g butter, chopped
2/3 cup (160ml) treacle
1/3 cup (70g) dark brown sugar
2 cups (300g) self-raising flour
1/2 cup (115g) chopped glace ginger
1 1/2 tbs ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 eggs, lightly whisked
1/2 cup (125ml) buttermilk
Lemon icing
1 cup (150g) pure icing sugar
1 tbs lemon juice

Method
Preheat oven to 160°C. Grease and line the base and sides of a 8x30cm bar pan with baking paper.

Combine the butter, treacle and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 2-3 minutes or until butter melts and mixture is smooth. Remove from heat and set aside to cool.

Combine the flour, glace ginger, ground ginger, cinnamon, nutmeg and cloves in a bowl. Add the eggs, buttermilk and treacle mixture and stir until just combined. Spoon into the prepared pan and smooth the surface.

Bake in preheated oven for 35 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely. To make the lemon icing, sift the icing sugar into a medium bowl. Gradually add enough lemon juice to make a smooth, slightly runny paste. Spread over the cake and put aside to set before serving.

Notes
For serious ginger fans, chop up extra glace ginger


SHORTBREAD

Ingredients
Melted butter, to grease
250g butter, at room temperature
100g (1/2 cup) caster sugar
300g (2 cups) plain flour, sifted
90g (1/2 cup) rice flour, sifted

Method
Preheat oven to 150°C. Brush 2 baking trays with melted butter to grease. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.

Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.

Divide the dough into 2 equal portions. Use your hands to shape 1 portion of dough into an 18cm-diameter disc. Transfer to 1 of the prepared trays. Use a flat-bladed knife to smooth the surface. Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over. Repeat with the remaining dough to make a second disc.

Bake the shortbread in oven, swapping the trays halfway through cooking, for 40 minutes or until light golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. Cut into wedges to serve.

**CRIMBO PUNCH RECIPE**

ENGLISH CHRISTMAS PUNCH


3 cups strong tea
2 bottles (750-ml each) dry red wine
1 bottle (750-ml) dark rum
1 lb superfine sugar
Juice of 1 large orange
Juice of 1 large lemon


Heat wine, tea and fruit juices in a chafing dish or saucepan, but do not boil.
This punch may be served from the chafing dish or transferred to a heatproof punch bowl.

Put sugar into a large ladle and saturate with rum.
If ladle is not large enough for all the sugar, put remainder in punch bowl.
Ignite rum in ladle and pour blazing into punch.
Stir well, extinguish flames, and then pour remainder of rum into punch.
Stir again and serve.

**CRIMBO RECIPES **

GINGERBREADMEN:

1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Directions
Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup.
Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined.
Chill dough for at least 2 hours, I like to chill overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
On a lightly floured surface, roll dough out to 1/4 inch thick.
Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.



BRUSSEL SPROUTS:

4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice


Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat.
Cook and stir mushrooms until lightly browned.
Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately

BREAD PUDDING:

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan.
Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

MINCE PIES:

1(18 ounce) jar prepared mincemeat pie filling
1 1/2 cups chopped walnuts
2 apple - peeled, cored, and chopped
1/2 cup packed brown sugar
1/4 cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Directions
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell.
Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.

*You can substitute apple juice /brandy for the rum!!