Jalapeno mozzarella mango muffins

(Adapted from: http://www.pillsbury.com/…/aad3dac0-c941-4118-8487-5e6b6e3f… )
Serves: 12
1 1/4 c. buttermilk
1 Egg
1/2 c. Vegetable Oil
2 c. Self-Rising Flour
1/2 (2oz) c.shredded mozzarella cheese
5 tsp. (12 oz jar) Chopped jalapeños, drained
1/4 c. Mango preserves

Directions:
1. Heat oven to 400°F. Place muffin wapper paper inside muffin pan. Spraying muffin cups lightly with No-Stick Cooking Spray.

2. In large bowl, beat low fat buttermilk and egg with whisk. Beat in oil until well blended. Add flour; stir until moistened. Folding in the cheese and 3 teaspoons of the jalapeños until incorporated well.

3. I n small bowl, mix preserves and remaining of 2 tsp. jalapeños.
4. Adding about 2 Tbsp. Batter into cup. Place 1 tsp. preserves mixture in center of each. Evenly top with more remaining batter.
5. Allow to bake for 23 to 26 minutes or until golden brown. Leaving in pan to cool for 5 minutes; before removing to cooling rack. Cool 10 minutes. Serve with more preserve.

Fruit Salad Nacho

Serves: 4

1 (10 oz.) Pkg. Romaine lettuce
1 1/2 c. Sliced fresh strawberries
1/2 c. Cottage cheese
1/3 c. Dried cranberries
1/3 c. Raisins
1 (3 oz.) pkg. Dried Golden Delicious apples
1/4 c. Pine nuts
1 (14.5 oz.) pkg. nacho chips

Directions:

1. In a large bowl blended together fruit.

2. Place nacho onto a plate with Romaine lettuce.

3. Spoon on fruit, topping with cottage cheese and maraschino cherry.

South of the boarder farina

Serves: 4

3 C. Quinoa Milk * (Rice, Almond,Soy)
1 C. Farina * (Gluten free brown rice farina)
1/2 stick butter
2 Tbsp. Cheese sauce
1-2 Jalapeño pepper, sliced, chopped * (spice content depends on the seeds)

Directions:

1. Bring water to a boil.

2. Add in Farina.

3. Reduce heat to a lower setting and stir well. Cover and cook, stirring occasionally, for 8 minutes.

Garlic Tortilla Chips

*Tasty Bonus

Serves:1

4 Tortilla wraps
2-4 slices of butter, melted
2 Garlic clove, crushed
1- 2 tsp. Italian seasoning

Directions:

1. Preheat oven to 350, 

2. Blend together the melted butter, crushed garlic, and Italian seasoning.

3. Placing the tortilla wrappers onto a baking dish, and with a pastry brush apply garlic mixture.

4. Bake until lightly golden brown, once completely cooled slice into miniature pizza slices.

* Tasty Bonus
Add grated Parmesan to the garlic mixture

Chamomile Chocolate Ice Cream

Serves: about 2 quarts

1 1/2 c. Cream
3/4 c. Loose chamomile tea * (4 tea bags)
6 lg. Egg yolks
1/4 c. Turbinado sugar
1/3 c. 3 oz. Dark chocolate chips
2 tsp. Vanilla extract
1/2 tsp. Kosher salt

Directions:

1. Bring cream to a slow, easy simmer in heavy medium saucepan heat. Remove from the heat and stir in the lose chamomile, and allow to let sit for 15 minutes.

2. In a medium bowl, whisk together egg yolks and sugar until smooth. Put cream mixture back onto stove top and heat on medium heat until it just barely comes to a simmer. Very slowly whisk the hot cream mixture into the egg mixture. Return the mixture to saucepan, add in the chocolate chips once the cream mixture cools down completely.

3. Add the cream mixture into the ice cream maker, and follow according to you're manufacturer instructions.

Light Garlic Soup

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(Adapted from: comfort food fast easy and elegant food that smoothes the soul, by: Anne Garden)

Serves: 4

3 Tbsp. Olive oil
4 garlic cloves, minced
4 c. Chicken or vegetable stock
4 c. Carrots
4 c. Celery, chopped
4 c. Cauliflower florets
1/2 tsp. Cayenne pepper
Croutons
Grated Cheddar cheese
Directions:
1. In a large Dutch oven saucepan heat oil, add in the garlic and stir, and cook for about a few seconds. Then add in the stock, carrots, cauliflower, celery and bring to a boil. Reducing the heat to medium low, allowing to cook for about Five minutes.
2. Garnish with croutons and grated cheddar cheese.
~Health Benefits:
Dutch oven also known as Cast iron is best to cook in, rather than non stick Teflo

Sweet potato cookies

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(Adapted from:http://allrecipes.com/recipe/sweet-potato-cookies/)


Serves: 3 dozens
1/4 c. Milk*(Almond, Soy,Rice)
2 c. All purpose flour, sifted *(gluten free flour)
1 tsp. Baking powder
1/2 tsp. Himalayan salt
1/2 c. Butter
1/4 c. Coconut sugar
1 egg * (egg substitute)
1 tsp. Ground cinnamon
1 tsp. Ground nutmeg
1/2 c. Manuka Honey
1 c. Peeled, shredded sweet potato
1/2 tsp. Baking soda
Directions:
Preheat the oven to 350 F.
Combine sugar and butter, blending in egg, honey, and sweet potato.
Sift together flour, baking soda, baking powder, salt, and cinnamon, nutmeg. Blend in butter mixture and milk.
Drop about a teaspoon 2 inches apart onto greased cookie sheets. Bake for 15 to 20 minutes until brown.