Doughnut pops

Serves: 8

1 tube biscuit dough
 8 c. Vegetable oil
Semi sweet chocolate (melted)


 Directions:

 1. Heat oil in a wok on medium high heat until oil reaches 350. Oil should be at 1- to 1/2 inch deep.
Gently pat the dough out to evenly rounds, then cut out doughnut holes.

2. Place half of the doughnut holes and fry them until the bottoms turn golden brown, 1 to 1 1/2 minutes. Using a slotted spoon, turn the doughnut holes and fry until golden brown, 1 to 2 minutes longer.

3. Remove from the wok, and places onto a paper towel- lined plate to cool.
Dip each doughnut hole into melted chocolate, then poke each with a lollipop stick.

4. Into a floral foam to suspend the doughnut pops until chocolate sets.
Freezes for 30 to 60 minutes or until they are from.

Key lime cookies

Serves:12 dozens

 2 Tbsp. + 2 tsp. Butter
1/3 c. Organic sugar
3/8 egg
3/8 egg yolks
 1/2 c. Organic all purpose flour
 1/4 tsp. Baking powder
 1/8 tsp. Himalayan salt
1 Tbsp. + 1 tsp. Fresh lime juice
 1/2 tsp. Grated lime zest

Direction:

1. Preheat oven to 350. Grease cookie sheets.

 2. In a large bowl, cream together butter, sugar, eggs until smooth. Add in lime juice, lime zest and stir.
Combine the flour, baking powder, and salt, blend into creamed mixture. Form dough to 1/2 inch balls, and lay them onto prepared cookie sheet.

 3. Bake for 8- 10 minutes or until lightly golden brown, lay on a cooling rack to cool.

Cherry root beer smoothie

*substitute

Serves: 4

1 Tbsp. + 1 tsp. Root beer extract
 4 c. Milk * (Rice, almond, soy)
3/4 c. Cherry juice
12 ice cubes

 Directions:

1. Blend all ingredients into a blender until smooth.

pineapple mango salsa

Serves: 8

1 1/2 c. + 2 Tbsp. Chopped fresh pineapple
 1/2 c. + 2 tsp. Shallots, Julienned
 1/4 c. + 1 tsp. Chopped green pepper
 1/4 c. + 1 tsp. Chopped red pepper
 1/4 c. + 1 tsp. Chopped fresh mango
 2 Tbsp. + 1/2 tsp. Chopped cherry tomatoes
 1/2 habanero pepper, seeded and minced
1 cloves garlic, minced
 1/2 tsp. Minced fresh cilantro
 1/4 tsp. Cumin
2 Tbsp. + 1/2 tsp. Fresh lime juice

 Directions:

1. Mix the pineapples, shallots, green pepper, red pepper, mango, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; and serve after 2 hours in refrigerator.

Breakfast sandwich

* Note: great for leftover pancakes

 Serves: 1

2 pancakes *
3/4 c. Shredded Provolone cheese
3/4 c. Shredded smoked Gouda cheese
3/4 c. Shredded Cheddar cheese
2 eggs
4 slice Turkey
2 Tbsp. Maple syrup

 Directions:

1. Crack an egg into a frying pan, and allow to fry until you're desired texture.

2. Place pancakes into a panini press, with shredded cheese, sliced turkey, eggs, and maple syrup.

3. Leave in until the cheese is melted slightly, slice, and enjoy!

Nasal decongestant tea

Serves: 1

1/4 tsp. Cayenne pepper
1 1/2 Tbsp. Manuka honey
1 tea bag * (preferably Ginger)
1 to 1 1/2 c. Water * (depends on the cup size)

Directions:

 1. Pour water into a small pot, and allow to come to a boil.

2. Pour the water into the cup over the tea bag, and allow to steep for 3- 5 minutes.

 3. Add 1/4 tsp. Cayenne pepper, and 1 1/2 Tbsp. Honey .

4. Stir and sip.



BENEFICIAL FACT:

* Ginger 
Helps with decongestant, just like Cayenne pepper.

Orange zucchini pancakes

Serves: 8

3/4 c. Milk
1 c. Flour
2 Tbsp. Sugar
1 tsp. Baking powder
 1/2 tsp. Baking soda
 1/2 tsp. Salt
1 egg
 2 Tbsp. Butter, melted
 2- 4 c. Grated zucchini
 1/4 c. Orange juice
      Oil 

 Directions:

1. In a large mixing bowl, beat egg, zucchini, and blend well using a whisk. Add flour, sugar, salt, and butter, orange juice and blend well.
 Add baking powder, and baking soda and blend with a wooden spoon.

2. Spoon batter onto a hot griddle pan, and cook until you bubbles form on the side . Then flip the pancake over, and cook until completed.