Javanog

Ingredients :

• 10 eggs
• 7 ounces cold espresso
• 1/2 gallon vanilla ice cream - softened
• 1/2 pint heavy cream
• 1/2 quart milk
• 1 cups superfine sugar
• 3 tablespoons Mon in vanilla syrup
• 1 teaspoons ground nutmeg (to taste)
• pinch salt
• 1 cup amaretto or rum (optional)

Directions :

• Scoop softened ice cream into a large mixing bowl and put under mixer on low. As ice cream starts to get creamy, add in eggs, espresso, heavy cream, milk, vanilla syrup, nutmeg, and pinch of salt. Keep mixing until eggnog is frothy. Pour into punch bowl. Add the amaretto or rum if you choose. Sprinkle with nutmeg to top.

Chicken Bake With Black Beans and Salsa

Ingredients :

• 5 chicken breast halves
• salt and pepper or a spicy seasoning blend
• 2 can (16 ounces) black beans, drained and rinsed
• 2 can (15 ounces) whole kernel corn, drained
• 2 cups chunky salsa, divided
• 1 can (4 ounces) chopped mild green chile peppers, optional
• 1/2 cup chopped fresh cilantro, divided
• 8 ounces (1 1/2 cups) shredded Mexican cheese blend or mixture of Cheddar, Monterey Jack, and Colby cheeses

Directions :

• Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
• Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
• Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
• Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear. Enjoy it..!
  

Chilled Out Apple Salsa

Ingredients :

• 3 Enza Jazz apples, cored and diced
• 2 1/2 cups tomatoes, peeled and diced
• 1 celery stalk
• 2 onion, diced
• 1 green pepper, diced
• 2 teaspoons salt
• 1 tablespoon cider vinegar
• 1 1/2 tablespoon sugar
• 2 green chili pepper, chopped

Directions :

• Combine all ingredients; if finer texture is desired, put through food grinder using fine blade. Cover tightly and chill overnight. Serve with chips or as a topping for cheese quesadillas, tacos or nachos.

Triple Chocolate Cookies

Ingredients :

• 5 oz unsweetened chocolate powder
• 2 cups bittersweet chocolate chips
• 9 tbsp unsalted butter
• 3 tsp coffee powder
• 3 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 3 large eggs
• 2 cup sugar
• 2 cups sweet chocolate chips

Directions :

• Heat the unsweetened chocolate, bittersweet
• chocolate and unsalted butter.
• Separately mix the coffee powder and vanilla extract
• Separately mix the flour, baking powder and salt.
• Beat the eggs and sugar (med-high speed) for approx 4 minutes. Then add in the coffee vanilla extract mix. Then add in the chocolate/butter mix.
• Fold in the flour/baking powder mix and add the sweet chocolate chips.
• Cover it and let is sit at room temperature for 30 minutes.
• Line 2 baking sheets with parchment
• Scoop out the chocolate mix into approx 1 tsp size balls and spread them out about 2" apart on both baking sheets.
• Pre-heat the oven to 350 degrees. Place the baking sheets on the mid-high and mid-low racks. Cook for 5 mins, then take them out and switch rack position. (med-low to med-high and vice versa)
• Total cook time should be about 11-16 mins depending on your oven.
• After cooking its important to let them cool on their baking sheets and not a cooling rack. This way the cookies will stay moist and chewy, and just a little gooey.

Spicy Nuts

Ingredients :

• 1/2 c. vegetable oil
• 1 tsp chili powder
• 1 tsp red pepper
• 1 tsp salt
• 1/2 tsp of worcestershire sauce
• 8 oz dry roasted cashews
• 9 oz dry roasted peanuts

Directions :

• Mix and stir to coat. Spread on a cookie sheet. Bake them for 20 minutes. I normally stir between the 20 minutes. Cook at 300 degrees.
• Excellent gift for the holidays.

Vegetable Quiche

Ingredients :

• 2 cups cooked rice (white or brown)
• 2 1/2 tablespoons fat-free egg substitute or 2 egg whites
• 2 cup broccoli, chopped
• 1 cup corn
• 1 cup carrots, chopped
• 3 whole mushrooms, sliced
• 3/4 cup onion, chopped
• 2 tablespoons cilantro, chopped
• 1 1/2 tablespoons flour
• 1 cup non/lowfat grated cheese
• 1 1/2 cup nonfat evaporated milk
• 1 cup fat-free egg substitute or 8 egg whites
• 2 tablespoons grated non/lowfat Parmesan cheese

Directions :

• To make the crust, combine rice and egg whites, and stir well. Coat pie pan with nonstick cooking spray (nonfat), and pat the crust mixture over bottom and sides of pan.
• Combine the remaining ingredients, stir well, and pour into crust.
• Bake at 375 degrees F for 45-50 minutes. Remove dish from oven, and let sit for 5-10 minutes.

Gingerbread Cookie

Ingredients :

• 1 c. sugar
• 1 c. shortening
• 2 egg
• 1 c. light molasses
• 2/5 c. flour
• 4 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. all spice

Directions :

• Cream sugar and shortening. Add egg and molasses; blend. Mix in dry ingredients. Chill dough for 1 hour. Roll out dough to 1/8 in. thickness. Cut into desired shapes. Bake at 350 degrees for 8 to 9 minutes.