Allison's Recipe Book

Ingredients:
for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

For the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Ingredients:

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
1/2 cup Salsa of choice (I used one with corn)
2 tsp Dry taco seasoning
1/2 cup Low fat refried beans
1/2 cup Low fat shredded mexican blend or 2% cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Directions:

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.Scoop 1/8th cup of meat mixture into each wrap. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.Bake in pre-heated oven for 12-15 minutes, or until cheese is melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Ingredients:

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Directions:

Mix all ingredients in a bowl and chill until ready to serve

Ingredients:

For Pancake Roll-ups:
1/4 cup Low fat plain greek yogurt (I used Chobani™)
1/2 scoop Plain or vanilla protein powder (my protein powder is 100 calories per 1/4 cup scoop)
1/2 tsp Baking powder
2 Egg whites
1/2 cup Oats (regular old fashioned oats, or gluten free if sensitive)
1/4 cup Strawberries, chopped (about 2 large strawberries)
1/8 cup Water
3-5 pkts Stevia (or sweetener to taste)

For Yogurt Filling:
1/2 cup Low fat Greek yogurt (I used Chobani™)1
2 tbs Low sugar strawberry jam
1-2 pkts Stevia (or sweetener to taste)

Directions:

Put all of the ingredients for the pancakes in a blender and blend until smooth!

Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon 1/2 of the batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto pre-heated griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from griddle when both sides are cooked, and place pancakes on a serving plate.

To make the filling, simply mix Greek yogurt (or cottage cheese puree) with jam (or diced/crushed strawberries) and sweetener in a small bowl. Divide filling between pancakes, and roll pancakes up around filling. Place roll-ups on plate seam-side down so they stay rolled, or secure with a toothpick! Serve with strawberries, low sugar jam, or low sugar maple syrup if desired! Enjoy!

Ingredients:

1/4 cup sugar
2 free range eggs (whole)
2 cups of full cream
1 cup of milk
1t vanilla extract
2t of red food colouring (I used Moirs Crimson red food colouring)
4 red velvet cupcakes
1/2 a cup of cream cheese frosting (1/4 of a cup + 1/4 0f a cup)

Directions:

Beat the eggs and sugar in an electric mixer until pale and fluffy (about 5 minutes).
Add the cream and milk and mix.
Add the vanilla and the food colouring.
Crumble up the cake and either add it all now, or half now and half at the end.
Churn your ice cream through an ice cream machine until it is set.
Remove and decant into a desired container that is suitable for freezing.

Ingredients:

4 tablespoons butter
1/2 cup sugar
1 pint strawberry ice cream
4 cups water
Whipped cream
1 cup Mini chocolate chips
1 tablespoon chocolate sprinkles

Directions:

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted. Whisk in the water, one cup at a time until your favorite texture/flavor is achieved. Heat just until steaming. Pour into chocolate-rimmed mugs. Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles. Serve with your favorite bite-sized cookies for dipping

Ingredients:

Pie dough
Fresh cherries, chopped
Ricotta cheese
Sprinkle of sugar
1 TBSP butter, melted

Directions:

Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
Sprinkle and stir the sugar with the chopped cherries in a bowl.
Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
Brush the top with melted butter.
Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Ingredients:

For the filling:

24 oz. frozen raspberries
3½ tbsp. sugar
3 tbsp. cornstarch
1 tsp. freshly squeezed lemon juice
1 tbsp. vanilla extract
For the biscuits:

1 cup all-purpose flour
1/3 cup dark unsweetened cocoa powder
3 tbsp. sugar
Pinch of salt
4 oz. (8 tbsp.) unsalted butter, cold and cut into small pieces
½ cup plus 2 tablespoons buttermilk
2 oz. coarsely chopped chocolate

Directions:

Preheat the oven to 425˚ F. Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla. Fold together gently with a spatula until evenly mixed. Transfer to the oven and bake 10 minutes without the topping.

Meanwhile, make the biscuits. In a medium bowl, combine the flour, cocoa, sugar, and salt. Whisk well to blend. Add in the butter pieces and toss with the dry ingredients. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture is crumbly and the largest butter pieces are the size of small peas. Stir in the buttermilk and mix gently with a fork until a dough begins to form. Knead together gently, just until the dry ingredients are incorporated. Gently fold in the chopped chocolate. Turn the dough out onto a lightly floured surface and pat down into an even layer about 1 inch thick. Use a cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.

Add the biscuits to the warmed fruit and return the baking dish to the oven. Bake about 15-20 minutes more, until the fruit mixture is bubbling and the biscuits are just set and baked through. (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.) Serve warm, with vanilla ice cream or whipped cream if desired.

Ingredients:

Makes 2 cups

1/8 cup granulated sugar
1/2 vanilla bean pod
2 tablespoons salted butter
1/8 cup cocoa powder
2 cups whole milk
1/2 vanilla bean pod
3 oz. chopped white chocolate
2 teaspoons pure vanilla extract
1/3 cup heaving whipping cream
3 oz. kirsch (cherry liqueur)
2 maraschino cherries, for serving

Directions:

In a small bowl, scrape the seeds of half the vanilla bean pod and stir in the sugar to combine. Set aside.

Melt butter in a medium saucepan over medium heat. Add cocoa powder,  vanilla sugar and whisk until a paste forms. Slowly add milk, whisking constantly. Bring to a simmer over medium-high heat and reduce heat to medium-low. Stir in white chocolate and cook, stirring, until chocolate is completely melted. Remove from heat and stir in vanilla.

Meanwhile, place heavy whipping cream in a small jar. Close lid on the jar tightly and vigorously shake jar until whipped cream is formed, about 2-3 minutes. Serve hot chocolate in warm mugs and spike each mug with 1 1/2 oz. kirsch. Top with whipped cream and serve with maraschino cherries.

Ingredients:

RED VELVET COOKIE LAYER
1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature.
3/4 cup (150g) light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 egg, at room temperature*
1 Tablespoon (15ml) milk
2 teaspoons vanilla extract
1 Tablespoon red food coloring (liquid or gel)

CHEESECAKE LAYER
12 ounces (336g) full-fat cream cheese, softened to room temperature
2 Tablespoons (30g) yogurt*
1/3 cup (67g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup (90g) mini or regular semi-sweet chocolate chips

Directions:

Preheat oven to 350F degrees. Line two 12-count muffin pans with cupcake liners. Set aside.

Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. The dough will be sticky.

Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say “scant” because otherwise you won’t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.

Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.

Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.

Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.

Ingredients:

3 tbsp spelt, all-purpose, or Bob’s gf flour
1 tbsp plus 1 tsp dutch or unsweetened cocoa powder
1/8 tsp salt
1/4 tsp baking powder
2 tsp sugar of choice or xylitol
pinch stevia or 1 extra tbsp sugar of choice
1/2 tsp pure vanilla extract
3 tbsp milk of choice
2 1/2 tsp vegetable or coconut oil (Although I don’t personally like the cake when applesauce is subbed for the oil, many commenters do think it tastes good this way. Sub at your own risk.)
2 tbsp mashed raspberries or raspberry jam (If using the raspberries, feel free to mix in a little of your favorite sweetener.)
small handful mini chocolate chips, optional

Directions:

If using the oven, preheat to 350F. Grease a small dish or 1-cup ramekin. In a separate small bowl, combine first 6 ingredients and stir very well. Add the oil, vanilla, and milk and stir to form a batter. Spoon half the batter into the greased dish, spoon the raspberries and optional chocolate chips on top (only in the middle of the batter), then top off with remaining chocolate batter. Either microwave 30-40 seconds or bake 13-14 minutes. If you don’t want to eat it straight out of the dish, be sure to wait for it to cool before trying to remove the cake.

Ingredients:

24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
10 oz chocolate for background
1 tablespoon of water and 4 tablespoons more

Directions:

Line a 9 x 13 dish with foil, “grease” with butter.
Melt 10 oz of Chocolate over a double boiler, once melted pour onto the buttered foil, spreading evenly with the back of a spoon. Place in fridge to set.
In the meantime…
In a med. saucepan combine marshmallow creme, 1 Tbs Water, butter, stirring until combined. Add condensed milk, stirring constantly over med heat until mixture thickens to nougat consistency, simmer about 4 minutes. Remove from heat and add peanut butter.

Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.

Ingredients:
Baked potatoes, slightly cooled
Melted butter
Kosher salt and black pepper
Shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
Eggs
Additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Directions:

Preheat oven to 350 degrees.

Slice a layer off the top of each potato.  Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.  Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes.  Egg whites should be set and yolks soft.

 

Ingredients:

Ghoulishly Glowing Cupcakes
1 black light
24 prepared and cooled cupcakes

White Glow In The Dark Frosting
7 cups confectioners’ sugar
1 cup vegetable shortening
1 teaspoon clear vanilla extract
5 tablespoons tonic water {diet tonic water works too}
mini chocolate chips morsels

Extras Needed for Green Glowing Frosting
Neon Food Color
0.3 ounce package of either Lime or Orange Gelatin
1 cup boiling water
1 cup chilled tonic water

Directions:

Prepare desired cupcakes and allow to cool. Begin frosting by adding confectioners’ sugar, shortening, vanilla, and 3 tablespoons tonic water into a large bowl. Beat on low speed until no loss sugar is visible. Add remaining two tablespoons as needed to bring frosting to piping consistency. Mix at high speed for about a minute to allow frosting to become light and fluffy. Place half of white frosting into a separate bowl and set aside. Add neon food coloring to frosting until it reaches desired color {orange for orange gelatin, green for lime gelatin}. Pipe colored frosting onto cooled cupcakes and place in the freezer for at least an hour. Meanwhile pipe white frosting on half of the cupcakes using a large round frosting tip. Add two mini chocolate chip morsels for the ghost’s eyes to finish ghost cupcakes. After letting colored cupcakes freeze, prepare the gelatin by adding gelatin mix to 1 cup boiling water. Stir for about 2 minutes then add 1 cup chilled tonic water. Transfer to a container that will let you easily dip frosting into and place into an ice bath to cool. Keep gelatin in ice bath stirring occasionally until gelatin is cool but not yet set {about 5 to 10 minutes}. When gelatin is cool to the touch take cupcakes out of the freezer a couple at a time. Dip into gelatin upside down, submerging the frosting but not the cake {it is ok for the gelatin to drip onto cupcake, just don’t submerge it completely}. Rotate cupcakes dipping and then returning to the freezer for about a minutes to set gelatin, then re-dip. Dip 4 to 6 times for best results. Refrigerate until a couple minutes before serving to keep gelatin set. Then place cupcakes under a black light and watch then glow. {Make enough frosting for about 24 cupcakes}

Ingredients:
2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole

Directions:

Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside. In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)

Ingredients:

25 jumbo strawberries
3/4 c heavy whipping cream
3/4 c milk
1 small box vanilla instant pudding
1/2 tsp almond extract

Directions:

Wash and dry berries. Slice off stem end. Using a sharp paring knife, slice an “x” deep into berries without cutting all the way down. Beat heavy whipping cream until stiff peaks form. In a separate bowl, combine milk and pudding. Beat for 2 minutes. Add almond extract and whipped cream. Fit a pastry bag with a #10 or #12 round tip (depending on the size of berries). Fill pastry bag with pudding mixture. Pipe pudding into strawberries, spreading petals open with fingers to allow more cream to fit.

A word to the lazy: an alternate way of serving this would be to quarter or slice the strawberries and serve the filling in a small dish. The filling can be spooned over the cut strawberries. Slicing the strawberries and using them as scoops for the filling works well too.