Turn oven on to 350 degrees.
Line muffin tin with paper cupcake liners.
Put butter and sugar in mixing bowl, and With hand or stationary mixer, mix on medium-high speed until creamed together and fluffy.
Add eggs to bowl with mixer running and beat until incorporated well, then turn off mixer.
In a sifter or sieve, sift the cake flour and baking powder together into a separate bowl.
With mixer running, slowly add the flour-baking powder mix to the creamed mixture in bowl.
Continue mixer running and slowly pour in milk, continuing to let mixer run until everything is combined; turn off mixer.
With a rubber spatula or spoon, fold the acai berry pulp into the mixture, using up-and-over movements, until combined well.
Spoon mixture into the prepared muffin tins, filling each cupcake paper about 2/3 full.
Bake in preheated oven for 20 to 25 minutes or until just starting to get golden around the edges and toothpick comes out dry when inserted into center.

Blue-Razzy Acai Berry Slushie

1 cup blueberries
1/2 cup raspberries
1/2 cup low fat yogurt
1/2 cup skim milk
1/4 cup acai berry juice
1 tsp wheatgerm or flaxseed
1 cup ice cubes

Put all slushie ingredients in blender, then with blender on high speed, start adding ice cubes until desired consistency. Serve immediately in tall, chilled glasses. This is a nutritious and delicious breakfast, lunch, or pick-me-up drink.

Old Fashioned Apple Date Salad

6 medium size crisp tart apples
6 dates
1/4 cup chopped walnuts, toasted
juice of one lemon
1 Tbsp light olive oil
pinch salt
romaine lettuce leaves

Wash and core the apples, then slice each apple into 12 wedges and put into large glass bowl.
Pit the dates and chop into small pieces, then add to bowl with apples.
Toast the walnuts in a dry (no oil) skillet over medium heat until just fragrant, then add to bowl.
In separate bowl, whisk together the lemon juice, olive oil, and salt, then immediately drizzle over salad in bowl.
Cover bowl lightly with waxed paper or parchment paper and put in refrigerator to chill for 10 to 20 minutes.
Serve by arranging romaine leaves on chilled salad plates, then spooning apple date mixture over the top.

Curried Chicken and Apple Layered Casserole

4 cups chicken meat, cooked and diced
2 medium size tart apples, washed, cored, and cut into circles
1 small sweet onion, diced
1 stalk celery, diced
1 Tbsp vegetable oil
1/2 cup butter
2 Tbsp flour
1 cup chicken broth
1 Tbsp curry powder
6 cups cooked brown rice

Preheat oven to 350 degrees.
In large skillet, put onion, celery, and vegetable oil over medium heat. Cook until onion and celery starts to soften.
Into skillet over medium heat, add the butter and flour and stir for 1 minute, then slowly add the chicken broth, stirring continuously.
Turn off heat and add the curry powder to skillet and stir.
In a casserole dish sprayed with no-stick cooking spray, put rice, top with chicken meat, then arrange apple circles on top.
Pour sauce from skillet evenly over the top, being sure to cover everything.
Put tin foil on casserole (or put cover on) and bake in 350 degree oven for 30 minutes or until apples soften and everything gets bubbly hot.

Italian Sausage Stuffed Apples

6 large tart baking apples
1 lb. Italian pork sausage
1/4 cup sweet onion, diced small
1 garlic clove, grated or minced
2 Tbsp golden raisins
2 Tbsp dark brown sugar
1 Tbsp butter

Preheat oven to 350 degrees and lightly spray baking dish with non-stick cooking spray.
Wash and core apples, scooping out a larger than usual portion of the core so you get a good hollow to fill.
In skillet over medium heat, break up pork sausage and cook until completely browned (no pink color left.)
Add onion and garlic to the skillet and stir into the sausage, continuing to cook until onion is softened and transparent.
Remove skillet from heat and stir in raisins.
Arrange apples in baking dish.
Spoon sausage mixture into cavity of apples, packing firmly.
Divide the brown sugar between the apples, sprinkling on top.
Divide the butter into six sections and lay one section on top of the brown sugar on each apple.
Bake apples, uncovered, in preheated oven at 350 degrees for 45 to 50 minutes or until apples have become soft.
Remove and let sit at room temperature for 2 to 3 minutes before serving, then serve warm.

Saucy Apricot Stuffed Chicken Cutlets

2 Tbsp butter, melted
1/4 cup green onion, chopped, including tops
1/2 tsp ground ginger, divided
1/2 cup plain stuffing mix
2 whole chicken breasts, pounded into cutlets
4 ripe apricots, halved, pitted, then cut into thin strips
1/2 cup apricot preserves
1 Tbsp apple cider vinegar

Preheat oven to 350 degrees.
In a bowl, put melted butter, onions, 1/4 teaspoon of the ginger, and the stuffing mix and mix together until combined well.
Divide the stuffing mixture in half and spoon one half into the center of each chicken cutlet.
Arrange the apricot wedges on top of stuffing, dividing evenly between the two cutlets.
Wrap the cutlets around the stuffing and apricot and lay open edge side down in baking dish. (Secure with toothpicks or string if desired.)
Bake in preheated oven at 350 degrees for 20 minutes, before adding sauce.
For sauce, mix apricot preserves, apple cider vinegar, and remaining 1/4 teaspoon ginger in a bowl; remove baking dish from oven briefly just to pour sauce over chicken, then return to oven and continue cooking for 10 minutes or until chicken is completely cooked through.

Surprising Sunset Apricot Salsa

2 cups apricots, diced small
1 1/2 Tbsp cilantro, chopped fine
2 Tbsp sweet onion, diced small
1/2 tsp jalapeno pepper, minced (optional)
1/4 tsp ground cumin
dash red pepper flakes (optional)
1 lime, zested and juiced
1/2 tsp white wine vinegar
1/2 Tbsp olive oil
salt and pepper to taste

Put all ingredients in glass bowl and toss to combine.
Refrigerate for at least 1 hour before serving.
Serve as a side with grilled pork, fish or chicken, or with tortilla chips for a snack.

Apricot Betty Bake

2 1/2 cups ripe apricots, sliced in thin wedges
1 cup graham cracker crumbs
1/2 cup dark brown sugar
2 Tbsp butter, melted
1 lemon, juiced

Preheat oven to 350 degrees. Spray baking dish or coat with butter.
In a large bowl, put graham cracker crumbs, brown sugar, butter, and lemon juice, mixing together until well blended.
Add apricots and toss gently until combined.
Spread mixture in baking dish.
Bake in preheated oven at 350 degrees for 25 to 30 minutes or until hot and bubbly and starting to brown around the edges.

Curry Couscous Stuffed Whole Artichokes

4 large fresh artichokes
1 1/2 cups chicken broth or stock
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1 cup instant couscous
1/4 cup golden raisins
1/2 cup green onion, chopped
1/2 cup slivered almonds, toasted and chopped
1 lemon, zested and juiced
2 Tbsp vegetable oil

Clean artichokes by washing under cold running water.
Cut off stems at their base and remove any small leaves on the bottom.
To cook, fill a large saucepan with about 3 inches of water and a teaspoon of salt. Set artichokes in saucepan upright, cover saucepan, and bring to a rolling boil, and continue to boil for 40 to 45 minutes or until you can stick a fork in the base of the artichoke. Remove and turn the artichokes upside-down on a rack to drain completely.
After artichokes have drained and cooled, clean center out, removing any petals and the fuzzy insides and discard, leaving just the clean leaves. Set aside.
Make couscous stuffing by combining the chicken broth, curry powder, cumin, and garlic salt in a large saucepan, and bring to a boil; remove from heat.
Stir in the couscous and raisins. Cover and let stand for 5 minutes, then fluff with a fork.
Add the green onion, almonds, lemon zest and juice, and vegetable oil into the couscous and stir lightly.
To stuff artichoke, gently spread the artichoke petals apart, filling each crevice and the cleaned center with a portion of the couscous misture.
To serve, pull off petals and scoop out the couscous to individual plates. Cold yogurt is a nice topping.

Tender Artichokes And Ham Fettuccini

1 cup smoked ham, cut into strips
1 shallot, chopped
1 garlic clove, minced or grated
3 Tbsp butter
1 cup chicken stock
4 cups cooked fettuccini
1 jar artichoke hearts, drained and cut in half
1/4 cup fresh grated Parmesan cheese
2 Tbsp chopped ripe olives
1 Tbsp chopped green olives

In large skillet over medium heat, cook ham, shallot, and garlic in butter until shallot becomes translucent.
Stir in the chicken stock and bring the mixture to a boil.
Immediately toss in the fettuccini and let cook for 1 minute.
Add the artichoke hearts, mixing gently until combined and heat for 1 more minute.
Remove from heat and add the Parmesan and the olives.
Serve immediately with more grated Parmesan on each plate.

Party Time Cheesy Baked Artichoke Dip

2 (8 oz) pkgs. cream cheese, softened at room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 lemon, zested and juiced
1 Tbsp Dijon mustard
1 garlic clove, grated
1 tsp Worcestershire sauce
dash Tabasco
salt and pepper to taste
3 (6 oz) jars marinated artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup grated Mozzarella cheese
1/4 cup green onions, chopped including tops
dash red pepper flakes
1 tsp jalapenos, minced (optional)
1 tsp pimentos, minced (optional)

Preheat oven to 400 degrees. Butter baking dish.
In a large bowl, put cream cheese, sour cream, mayonnaise, lemon zest and juice, Dijon, garlic, Worchestershire, Tabasco, and salt and pepper to taste. Mix together with a hand beater at medium speed until well blended.
Gently fold in artichoke hearts, cheeses, green onions, red pepper flakes, and optional jalapenos and pimentos if using.
Turn into buttered baking dish and bake in preheated oven at 400 degrees for 15 to 20 minutes, depending on depth of dish. Dip should be bubbling and browning around the edges.
Serve warm with tortilla chips, pita chips, bread, or crackers.

Wrapped Up Asparagus With Avocado Spread

20 to 24 spears fresh asparagus
1 ripe avocado, pitted and peel removed
2 limes, zested and juiced
1 garlic clove, minced or grated
dash salt
1 1/2 cups cooked brown or long-grain white rice
3 Tbsp plain yogurt
3 (10 inch size) tortillas
1/2 cup fresh cilantro leaves
2 Tbsp chopped sweet onion

Clean asparagus by snapping off the woody ends and washing.
Put whole asparagus in a steamer basket in 3 inches of water in large saucepan. Bring to a boil and cook for 5 minutes. Take the basket with asparagus out and immediately drop in ice water or run under very cold water; then dump onto rack to fully drain.
In a small glass bowl, put avocado, lime zest and juice, garlic, and salt and smash with a fork until well combined into a paste.
In a separate bowl, put the cooked rice and yogurt and mix together well.
To put together, start by heating the tortillas in a large dry skillet, about 10 to 15 seconds both sides.
As tortillas are heated, lay each on a plate, and spread mixtures over the center of each tortilla in this order: avocado, rice, cilantro, onion.
Fold the bottom up, then roll the tortilla closed lengthwise.
Serve immediately or if desired, refrigerate until needed. Just be sure to cover in plastic wrap and bring back to room temperature before serving.
Cut each bundle in half to serve.

Dressed Up Smoky Goat Cheese Asparagus

6 bacon slices, browned well, drained, and crumbled
2 lbs. fresh asparagus, washed and woody stems trimmed
2 Tbsp olive oil
1/4 tsp. sea salt
1/8 tsp. black pepper
4 oz. fresh goat cheese, crumbled
1 lemon, zested and juiced

Preheat oven to 475 degrees.
Put asparagus on large baking sheet and cover with olive oil, salt and pepper, tossing to coat evenly.
Put asparagus in preheated oven and roast for 7 to 9 minutes until asparagus is just getting tender.
Immediately put hot asparagus in serving dish and sprinkle with goat cheese and lemon zest and juice.
Serve hot with bacon crumbles sprinkled over each individual serving plate.

Zesty Tomato Avocado Guacamole

4 Roma tomatoes, seeds removed and diced small
1/2 medium sweet onion, diced small
dash red pepper flakes
sea salt and pepper to taste
1 lime, zested and juiced
5 ripe avocados, seed removed, peeled, then diced small
1 Tbsp fresh cilantro, chopped fine

In a large glass bowl, put the tomatoes, onion, pepper flakes, sea salt, pepper, and lime zest and juice. Toss, then gently toss in the avocado and cilantro to combine
Serve with tortilla chips, crusty bread, or as a side dish.
This also works well used any time you would a salsa.

Baked Tangy Crab Stuffed Avocado Boats

2 avocados
lime juice
1/2 cup of butter
1 small sweet onion, finely chopped
2 Tbsp flour
3 cups milk, scalded
1 pound lump crabmeat
1 tsp yellow mustard
1 Tbsp Pickapeppa Sauce (Jamaican savory sauce)
Parmesan cheese

Preheat oven to 400 degrees.
Prepare avocados by cutting in half, pitting, and sprinkle with lime juice; set aside in shallow baking dish.
In large heavy skillet, put butter and onion and saute over medium-low heat just until onion becomes transparent.
Sprinkle the flour into the skillet with onions and whisk over medium-low heat for 2 minutes.
Drizzle in milk slowly, whisking constantly, until milk is incorporated and mixture becomes thick; remove skillet from heat.
In separate bowl, mix together the crabmeat, mustard, and Pickapeppa Sauce, then pour into skillet and stir together the two mixtures.
Spoon the mixture into the avocado hole (where pit was) and sprinkle with Parmesan cheese.
Put in preheated oven and bake at 400 degrees for 13 to 15 minutes or until the avocados are just heated through.
If you can’t find Pickapeppa sauce, you can use any sweet, tangy sauce like a vinaigrette, Worchestershire sauce, or steak sauce, or even a sweet barbeque sauce or salsa.

Creamy Egg Avocado Pate

1/2 cup chopped fresh parsley
1/4 cup chopped green onions, including green tops
4 ripe avocados, peeled, pitted, cut in quarters
1 Tbsp fresh lemon juice
4 hard-boiled eggs, cut in half
1 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp mayonnaise (more or less)

In a food processor on medium speed, put the parsley, green onions, avocados, and lemon juice; processing until avocado is smooth.
Put the hard-boiled eggs, salt, and pepper into the food processor and pulse on and off until the eggs are very finely chopped up.
Scrape mixture into a bowl and add some of the mayonnaise, stirring, check consistency, and add more as needed to get a pate consistency; taste and add more salt and pepper if needed.
Cover mixture with plastic food wrap, laying the wrap directly on the pate, then put in refrigerator and chill for at least 1 hour.
Serve pate chilled with crusty bread or hearty crackers.

Super Crunchy Bean Salad

1 can (15 oz) kidney beans, rinsed, drained
1 can (15 oz) navy beans, rinsed, drained
1 can (15 oz) garbanzo beans, rinsed, drained
1 package (10 oz) frozen cut green beans, thawed, drained
1 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup sweet onion, diced
1/4 cup carrots, diced
1/2 cup light olive oil
1/4 cup Dijon mustard
2 Tbsp fresh lemon juice
2 tsp dried dill weed
1 tsp salt
1/8 tsp black pepper
pinch garlic powder

Put all the vegetables in a large glass bowl.
In separate bowl, whisk together the oil, mustard, lemon juice, dill, salt, pepper, and garlic powder until frothy; pour immediately over vegetables.
Toss together vegetables and frothy dressing until well combined.
Cover bowl with plastic wrap and put in refrigerator to chill for at least 1 hour.
Serve cold.

Better Bean Burgers

1 can (15 oz) black beans, rinsed, drained, divided in half
1/2 cup green onion, diced including tops
1/4 cup plain dry bread crumbs
1/4 cup frozen corn kernels, thawed
1/4 cup roasted red peppers, chopped
1 egg
1/2 tsp olive oil
2 Tbsp chopped fresh basil
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
dash garlic powder

In food processor, put half the black beans and all the remaining ingredients.
Use pulse setting on food processor and pulse processor until mixture gets sticky and holds together well, about 1/2 minute or a little more.
Put other half of black beans in processor and pulse until beans break up, but not smooth; about 6 or 7 times.
Let the mixture sit undisturbed at room temperature for about 15 to 20 minutes. The flavors will blend.
Preheat oven to 350 degrees.
Form burger shaped patties, using about 1/4 cup for each burger.
Heat skillet with a touch of non-stick cooking spray over medium heat.
Put patties in skillet and brown for 3 or 4 minutes, flip carefully, brown the second side for about 3 or 4 minutes.
Remove patties to baking sheet and put in preheated oven and bake at 350 degrees for 10 to 15 minutes.
Serve on hamburger buns with salsa, mustard, slices of sweet onions, or avocados.

Sweet Mornings Breadfruit Porridge

1/2 medium breadfruit
1/2 cup water
4 cups Water
1/4 tsp salt
1/4 cup all purpose flour (and 3 Tbsp cold water to blend)
1/4 cup sweetened condensed milk
1/2 cup evaporated milk
1/8 tsp ground nutmeg
1/4 tsp vanilla extract

Remove the skin and heart from the breadfruit and cut into small pieces.
Put pieces in blender with 1/2 cup water and blend into a puree consistency, adding more water if needed.
Heat 4 cups water to boiling and add pureed breadfruit, then add salt, and continue boiling gently, for about 5 minutes, until well blended and smooth; stir frequently.
In small glass bowl, put flour and whisk in cold water until flour is smooth.
Slowly drizzle flour mixture into boiling breadfruit porridge, stirring constantly until porridge thickens.
Once thick, remove from heat and stir in remaining ingredients, stirring to combine.
Cover and let stand for 5 minutes.
Serve hot with sliced fruit or a drizzle of honey on top.

Savory Cheddar Breadfruit Casserole

3 breadfruit, green
1/2 lb bacon, diced
1 medium sweet onion, diced
1 green bell pepper, diced
1 Tbsp olive oil
dash garlic powder
Salt and pepper
1 cup sour cream
4 cups shredded cheddar cheese

Put breadfruit in large pot of water, bring to a boil, and boil for 1 hour. Set on rack to cool, then peel and remove core, and cut into 1 inch cubes.
In skillet, fry up bacon until just cooked, but not dry or over crisp; remove and set aside.
In same skillet, put onion, bell pepper, olive oil, garlic powder, salt and pepper, and cook until onion and bell pepper is softened slightly.
Add bacon back to skillet and cook together for 1 minute, then remove from heat.
In skillet with onion/green pepper/bacon mix, add breadfruit cubes, sour cream, and 3 1/2 cups of the cheddar cheese, and stir gently to combine.
Turn this mixture into a 9×13 casserole dish and top with remaining 1/2 cup cheddar cheese.
Bake uncovered in preheated 375 degree oven for 35 to 45 minutes or until casserole browns around the edges and cheddar cheese browns on top.

Swirled Cocoa Banana Oat Bars

1/2 cup uncooked old-fashioned rolled oats
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 applesauce
1 egg (yolk and white)
1 egg white
2 Tbsp vegetable oil
1/3 cup buttermilk
2 Tbsp unsweetened cocoa powder
1 large ripe banana, mashed

Turn oven on to 350 degrees. Prepare an 8 or 9 inch square baking pan by spraying with non-stick cooking spray.
Put rolled oats in food processor or blender and process until oats become a fine meal consistency.
Dump powdered oats into a bowl with flour, baking powder, baking soda, and salt, and mix together to combine.
In a separate large bowl, put the sugar, applesauce, the whole egg, the egg white, and the vegetable oil, and mix together well until eggs are incorporated.
Slowly add oat/flour mixture to applesauce/egg mixture, stirring with a spoon until mixture is just blended.
In a separate bowl, put 1 cup of the batter and add the buttermilk and cocoa, stirring until well mixed.
In the large bowl with the remaining batter, stir in the mashed banana and mix well.
Spread the mashed banana and batter mixture into the prepared baking pan.
Take the cocoa batter and drop by spoonfuls over the banana batter in the baking pan. To form marbleing effects, take the tip of a sharp knife, and run it through the two layers of batter, both the spoonfuls of cocoa batter and the banana batter, swirling back and forth in ‘S’ patterns. Do not over mix.
Bake in preheated oven at 350 degrees for 30 to 35 minutes. Check to see if done by inserting wooden pick in center; it should come out dry and clean when done.
Remove from oven and cool in pan on rack for 10 minutes before cutting into bars.

Tropical Secrets Spinach Banana Salad

1 (6 oz) package fresh baby spinach
1/2 small red or sweet onion, sliced very thin
1 cup diced pineapple
2 ripe bananas, sliced on the diagonal into thin discs
1 tsp sesame oil
3 Tbsp sweet red chile sauce
2 Tbsp rice wine vinegar
dash soy sauce
chopped walnuts (optional)

Wash and dry the baby spinach, put in bowl, then toss in onions and put in refrigerator to chill for 20 minutes, along with salad plates.
Meanwhile, make dressing by whisking together in a glass bowl the sesame oil, sweet red chili sauce, rice wine vinegar, and soy sauce. Taste and add salt and pepper if desired.
Remove salad plates and spinach from refrigerator, and divide the salad between the plates.
Top spinach with pineapple chunks and banana slices.
Drizzle with dressing and top with chopped walnuts if desired.

Blueberry Fritter Treats

high heat frying oil, such as safflower oil or canola oil
deep-fry thermometer
1/2 cup heavy whipping cream
1 egg
1 tsp vanilla
1 cup self-rising flour
1/3 cup self-rising cornmeal
1/3 cup granulated sugar
1 1/2 cups fresh blueberries
powdered sugar (optional)

In heavy skillet, heat enough oil to come up to 2 inches, bringing heat up to 375 degrees on deep-fry thermometer.
While heating, put cream, egg, and vanilla in bowl and whisk together.
In separate bowl, stir together the flour, cornmeal, and sugar.
Add cream/egg mixture to flour/cornmeal mixture and mix together until just combined.
Fold blueberries carefully into batter.
Drop batter carefully, about a heaping tablespoon at a time, into hot oil. Do not crowd skillet; drop only a few at a time.
Allow to fry in oil until golden brown, turning once, then removing as each fritter browns fully.
Put hot fritters on paper towels on rack to drain; sprinkle with powdered sugar while still warm if desired.

Blueberry Glazed Chicken Breasts

1 1/2 cups fresh blueberries
1/4 cup shallots, chopped
1/4 cup honey
1/4 cup brown sugar
1/2 tsp lime zest
1/2 tsp orange zest
dash cinnamon
dash nutmeg
4 chicken breasts, skin on, bone in
salt and pepper
2 Tbsp high heat cooking oil

Preheat oven to 375 degrees.
In food processor or blender, combine the glaze ingredients (except chicken breasts), processing until smooth.
Salt and pepper chicken breasts.
Heat large heavy oven-proof skillet (like cast iron) over medium-high heat.
Put chicken breasts, skin side down, in hot skillet and cook until skin is browned, about 3 to 4 minutes.
Turn and cook chicken breasts 3 to 4 more minutes, then turn back over so skin is facing up again.
Spoon a generous amount (about 2 Tbsp) of blueberry glaze over each chicken breast. (Reserve any leftover glaze for another use.)
Put skillet with chicken in preheated oven and bake at 375 degrees for 30 to 35 minutes or until chicken is cooked through and blueberry glaze is bubbly hot.
Remove and let chicken breasts rest for 3 minutes before serving.
Serve with yellow rice, couscous, orzo, or risotto, spooning the blueberry glaze in the skillet over the top of the chicken and side dish.

Bottle Gourd Subzi

1 bottle gourd
2 Tbsp high heat oil
1 Tbsp jeera (black cumin)
1 medium onion, diced fine
1 tsp turmeric
1 tsp chili powder
1 medium tomato, diced fine
2 tsp garam masala
dash salt

Peel the bottle gourd, scoop the seeds out, then dice the bottle gourd into small cubes.
In large heavy skillet or wok, heat oil until hot.
Stir in the jeera quickly, then add the onion, turmeric, and chili powder, and quickly stir until onion starts to become translucent.
Stir in the tomato and cook until tomatoes are hot and start to shrivel.
Add the bottle gourd to the hot skillet and stir quickly and constantly with skillet on high heat for 1 minute. Reduce the heat to low, cover the skillet and cook mixture slowly for about 15 minutes, or until bottle gourd is soft.
Shut off heat and stir in the garam masala and salt to taste.
Serve hot.

So Simple Bottle Gourd Soup

1 medium size bottle gourd
1 Tbsp olive oil
1 tsp cumin seeds
1/2 inch ginger root, grated
2 garlic cloves, grated
1/2 tsp turmeric
1 tsp chili powder
4 cups vegetable or chicken stock
salt and pepper to taste
1 Tbsp lemon juice
cilantro and butter for garnish

Peel and clean out seeds of bottle gourd and cut into bite size cubes.
In large soup pot, put oil and cumin seeds, and heat over medium heat until seeds start to brown lightly.
Stir in the ginger, garlic, turmeric, chili powder, and bottle gourd, and heat stirring for 3 minutes.
Pour in vegetable stock and simmer, uncovered, for 30 minutes.
Taste and add salt and pepper as desired.
Cover pot and simmer slowly for another 15 to 20 minutes or until bottle gourd is soft.
Remove from heat, stir in lemon juice, taste again for salt and add more if needed.
Drop small pat of butter on top, then add cilantro sprigs for garnish.
Serve hot.

Crunchy ABC Shoestring Salad

2 Granny Smith apples
1 bunch fresh broccoli
3 medium size carrots
3 stalks celery
1/4 cup Ranch style salad dressing
1 Tbsp rice wine vineger
1 Tbsp lemon juice
1 tsp honey
1/2 teaspoon red pepper flakes

Prepare the veggies:
Core unpeeled apples and cut into tiny strips (shoestrings.) Cut florets off broccoli stems and put florets away for another use; cut woody ends off stems, peel stems, and cut stems into thin strips, about 1 inch long.
Peel carrots and cut into thin strips, about 1 inch long.
Wash celery and cut down lengthwise into thin strips, and then into 1 inch lengths.
Toss all the veggie ‘shoestrings’ into a large salad bowl.
In separate bowl, whisk together the Ranch dressing, rice wine vinegar, lemon juice, honey, and red pepper flakes.
Drizzle this dressing over the veggies and toss to combine.
Taste and add salt and pepper if desired.
Serve immediately.

Jacked Up Broccoli Strata

12 thick slices of day old hearty bread (like French or Italian)
1 lb fresh broccoli florets, blanced and drained well
2 cups Monterey Jack cheese, shredded
1 cup onion, diced fine
4 egg whites
2 whole eggs
1/2 cup grated Parmesan cheese, divided
2 Tbsp Dijon mustard
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
2 cups milk

Prepare a square 9 inch casserole dish by spraying with non-stick cooking spray or coating with butter.
Start layering ingredients: 4 slices bread, 1/3 broccoli, 1/3 Monterey Jack cheese, 1/3 onion.
Repeat layers two more times.
In separate bowl, whisk together the egg whites, the whole eggs, 1/4 cup Parmesan cheese, mustard, garlic, salt and pepper; then slowly pour in and whisk milk.
Pour milk mixture over the layers in the casserole dish.
Top casserole with remaining 1/4 cup Parmesan cheese.
Cover with tin foil and refrigerate for at least 3 hours, but can refrigerate up to a full day or overnight.
To bake: Preheat oven to 350 degrees.
Place casserole dish, covered, in preheated oven and bake for 45 minutes.
Uncover casserole and continue baking for 15 to 20 minutes more or until casserole browns around the edges and center is solid.

Brussels Sprouts With Tangy Apples And Onions

1 lb Brussels sprouts, trimmed and halved
2 tangy green apples, cored and cubed
1 sweet onion, cut into small wedges
1 sweet red bell pepper, diced
4 Tbsp olive oil
1 1/2 cup apple cider
1/2 tsp salt
1/2 tsp black pepper
1/4 cup balsamic vinegar

In large heavy skillet, heat oil over medium heat; add Brussels sprouts and stir until outer leaves are just starting to soften.
Add the apples, onion, and red bell pepper and continue cooking until all vegetables start to soften.
Cover skillet, reduce heat to low and simmer until the Brussels sprouts are tender, about 8 to 10 minutes.
Remove vegetables from skillet, using a slotted spoon, to serving dish and keep warm.
Turn heat up under skillet to medium-high, add cider, salt, black pepper, and vinegar and cook stirring often, until liquid reduces by about half.
Pour reduced liquid over Brussels sprouts and serve immediately.

Balsamic Brussel Sprouts With Pine Nuts

1 lb fresh Brussel sprouts, ends trimmed, cut in halves
3 Tbsp olive oil
1 Tbsp balsamic vinaigrette
2 Tbsp freshly grated Parmesan cheese
1/2 tsp sea salt
1 Tbsp toasted pine nuts

Preheat oven to 450 degrees.
In large bowl, toss together the Brussel sprouts, olive oil, and balsamic vinaigrette.
Dump Brussel sprouts onto a large shallow roasting pan.
Roast in preheated oven at 450 degrees for 25 to 30 minutes, stirring around a few times during the cooking time. The sprouts should be nicely browned.
Toast the pine nuts just before sprouts are done roasting; put in dry (no oil) skillet over medium heat and shake pan until pine nuts lightly brown, then remove from heat.
Remove sprouts from oven when done and dump into large bowl.
Sprinkle Parmesan cheese, salt, and pine nuts on, toss, and serve hot.

1 (19-21 oz.) box of fudge brownie mix
24 miniature chocolate covered caramel candy bars with nuts

How to Make It:

Place the oven temperature at 350 degrees and allow the oven to preheat.
Line 12 muffin cups with paper liners.
Prepare the brownie mix as directed on the package but do not bake.
Place one tablespoon of batter into the bottom of each prepared muffin cup.
Place a candy bar into the batter in each cup.
Fill the cups with remaining batter.
Coarsely chop the remaining candy bars and sprinkle over the top of each cupcake.
Bake 22 minutes.
The cupcakes may dip slightly in the middle due to the candy bars.
Cool the cupcakes on a wire rack.

Makes 12 cupcakes

To make mint brownie cupcakes use chocolate covered mint candy bars. Place two candy bars into the batter. Do not crush any candy bars and place them on top. Instead use vanilla frosting with a little mint flavoring. Place 1 drop of peppermint extract into the frosting and stir to blend in. You can also finely crush peppermint candies and stir into the frosting. Ice the cupcakes with the frosting once they have cooled If you only have a 6 cup muffin tin and have to bake these cupcakes in 2 batches refrigerate the batter until ready to prepare the second batch.