Ingredients:

• 1 tablespoon ghee
• 1 5cm (2 inch) long cinnamon stick.
• 3/4 cup brown sugar
• 1/2 cup coarsely ground rice
• 5 cups whole milk
• 1 teaspoon cardamom
• 1/4 cup white raisins
• 2 tablespoons almond flakes
• 1/2 teaspoon freshly ground nutmeg

Directions:

1. In a heavy pan, melt the ghee and fry the cinnamon and sugar.
2. Keep frying until the sugar begins to camelize. Reduce the heat immediately.
3. Add the rice and half of the milk, bring to a boil, stirring constantly to avoid the milk boiling over.
4. Reduce heat and simmer until the rice is cooked, stirring regularly.
5. Add the remaining milk, cardamom, raisins and almond flakes. Simmer and keep stirring to preven the pudding from sticking to the to the pan.
6. Sprinkle with nutmeg before serving. May be served hot or cold.

Serves 4-6 people.

Source: Great Indian Dishes by Rafi Fernandez

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• 8 Hot dogs weiners
• 8 Slices of cheese. You can do processed, cheddar, mozzarella - what ever you want!
• 1 can of refrigerated crescent rolls.

Directions:

1. Separate the crescent rolls into trinangles. Set aside.
2. Cut each hot dog weiner lengthwise, not quite separating the halves.
3. Place a slice of cheese down the middle of the hot dog.
4. Place hot dog on the long end of the triangle and roll towards the point. Repeat for each hot dog.
5. Place all the Pigs-In-A-Blanket on a cookie sheet and bake at 400° F. for 10-12 minutes or until golden brown.

Serves: 8

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• 1/2 pound dry pinto beans, sorted and rinsed
• 2 tablespoons cooking oil (plus additional oil for brushing tortillas.
• 12 corn tortillas
• 1 small head of lettuce, chopped
• 2 small tomatoes, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded

Directions:

1. Cook pinto beans.
2. Fry beans in 2 tablespoons of oil until they are tender and browned.
3. Place tortillas on a baking sheet. Brush lightly with oil and bake until crisp - about 10 minutes.
4. Spread beans on tortillas and sprinkle lettuce, tomatoes and cheese on top.

Servings: 6

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Ingredients:

• 2/3 cup milk
• 2/3 cup non-fat dry powdered milk
• 1/4 cup chocolate milk powder
• 1/4 cup sugar
• 1 teaspoon vanilla
• 3 cups ice cubes

Directions:

1. Add milk, powders and sugar to the blender. Blend together on medium speed for 10 seconds.
2. Add vanilla and ice and blend on highest speed until consistency of soft serve ice cream. If ingredients get stuck stop blender and move ingredients around and try again.

For the best results eat the ice cream immediately but the ice cream can be placed in the freezer in a plastic container to eat later. Ice cream will be harder but still removable by spoon.

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• 4 serving Lemon pudding package (cook type)
• 4 serving Gelatin package
• 1 pint whipping cream.
• fruit to garnish such as bananas and mandarin oranges.

Directions:

1. Prepare pudding as directed on package.
2. Prepare gelatin (jello) as directed on package minus 1/4 cup of water.
3. Whisk pudding and gelatin together.
4. Refrigerate overnight
5. Whip whipping cream and use to top salad.
6. Garnish with fruit.

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• 2 cups Heavy Whipping Cream
• 1/4 teaspoon salt (optional)

1. Place ingredients into a blender and blend at a high speed for 10 seconds.
2. With a spatula move ingredients to the center of the blender and blend for another 10 seconds.
3. Alternate between moving ingredients to the center of blender and blending for 10 seconds until the liquid is mostly solid.
4. Use solids as butter and liquid as buttermilk to be used in biscuits, pancakes or another buttermilk recipe.

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• 1 1/2 Peanut Butter
• 1 1/2 Ghirardelli Semi Sweet Chocolate Chips (or any other  dairy free chocolate chips)
• 3/4 cup real maple syrup
• 1 teaspoon natural vanilla flavoring
• 3/4 cup chopped walnuts

Directions:

1. Melt peanut butter, chocolate chips and maple syrup in a sauce pan over low-medium heat.
2. Fold in chopped walnuts.
3. Pour mixture into a medium sized bowl and refrigerate for 2-3 hours.
4. Roll the mixture into about 30 bite-sized balls and place on a tray to serve.

Even non-vegans will love this recipe!

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Ingredients:

• 2 1/4 cups Light Brown Sugar
• 1 cup butter, melted
• 2 Eggs
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Vanilla
• 1 cup Nuts, Chopped

Directions:

1. Melt brown sugar and butter together over medium heat. Be sure that they are completely melted or else brownies will have a grainy texture.
2. Cool the mixture and add in eggs.
3. Stir flour, baking powder, salt, vanilla and nuts together. Add to brown sugar  mixture.
4. Mix well with an electric mixer.
5. Bake in greased 9×13 pan at 350 degrees Fahrenheit for 30 minutes.

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Ingredients:

• Water
• Sugar
• 1 cup lemon juice
• Grated lemon rind of two lemons

Directions:

1. Over medium heat dissolve sugar in water.
2. Add the lemon juice and rinds.
3. Freeze in ice cube trays for a 2-4 hours.
4. Serve over fresh fruit.

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Ingredients:

1. 1/2 cup milk
2. 6 tablespoons sugar
3. 2 egg yolks
4. 6 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
5. 1/2 teaspoon salt
6. 4 tablespoons unsalted butter, softened
7. 1 cup heavy cream
8. 1 teaspoon ground cinnamon

Directions:

1. In a small saucepan, combine the milk and 4 tablespoons of the sugar and heat until sugar is dissolved.
2. Place the egg yolk in a bowl and slowly whisk in the hot milk mixture from the saucepan.
3. Return the mixture to the saucepan and cook over moderate heat.  Whisk constantly, until mixture thickens. This only takes a few minutes.
4. Turn off the heat. Add chocolate and salt. Whisk until smooth.
5. Add the butter and whisk again.
6. Pour the custard into  4 cups or bowls and refrigerate for about 10 minutes.
7. While custard is refrigerating, beat the heavy cream with the cinnamon and 2 tablespoon of sugar until a soft peak forms. Dollop the cream on the custards.
8. Decorate with chocolate shavings, extra cinnamon or raspberries if you like.

Serves 4.

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