Ingredients
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Directions
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Mini Upside Down Pineapple Cakes
Ingredients
1 can (20 oz.) DOLE® Crushed Pineapple
1/3 cup butter or margarine, melted
2/3 cup packed brown sugar
12 to 13 maraschino cherries, cut into half
1 package (18.25 oz) yellow or pineapple-flavored cake mix
Directions
Drain pineapple; reserve juice.
Stir together melted butter and brown sugar. Evenly divide sugar mixture into muffin cups sprayed with nonstick cooking spray. Evenly divide drained pineapple over sugar mixture. Place cherries in center, sliced side up.
Prepare cake mix according to package directions, replacing amount of water called for with reserved juice and water. Evenly pour batter (about 1/4 cup) into muffin cups.
Bake at 350ºF. 20 to 25 minutes. or until toothpick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and invert onto cookie sheets

Pineapple Centerpiece
Use fresh pineapple, flowers and fruit to arrange this beautiful piece (frosted grapes–dip grapes in egg whites and dip in sugar)
Green/red Centerpiece

use fresh or artificial garland, bows, and different levels of candle holders or upside down wine glasses for a dramatic effect

Gold and green centerpiece, spray paint pinecones, magnolia leaves and hot glue into greenery.

Club 36

Homemade Sea Salts
Things You’ll Need
•Sea salt or epsom salts
•Vegetable oil
•Scent of your choice
Choose a container. Mason jars look pretty, but they can slip and break in a shower, and may not be an appropriate gift for an elderly person. Consider plastic containers instead. Make sure there is a tight-fitting top.
Fill the container 3/4 full with salt or epsom salt (magnesium sulfate).
Pour the vegetable oil over the salt or epsom salts as you stir gently. The mixture should feel like oily sand.
Decide on a scent. Many people are choosing subtle, natural scents instead of store-bought scents, which have chemicals that stimulate reactions in the allergic and asthmatic. Some easy ones: vanilla (from pure cooking vanilla); mint, cut and steeped in equal amounts of water; rose petals, simmered gently in water; and lavender (blossoms simmered gently). Add the scent (or an essential oil), and mix well.
Package your salt scrub by sealing in containers. Attach a pretty label.
Tips & Warnings
• If you’re using mason jars, select wide-mouth jars so you or others can scoop up the salt scrub easily.
• Choose an oil that will not make you smell like a salad; for instance, safflower and almond are lighter than olive or corn oil.
• Do not use mineral oil (just another name for petroleum. It is not absorbed in the same way as plant oils).
(From eHow.com)

How to Make Homemade Bath Salts
Instructions
Things You’ll Need
• 1 cup epsom salts
• 1/2 cup sea salt (course or fine)
• essential or fragrance oil
• liquid colorant
• Measuring Scoops
• small glass jars to store your salts
• metal spoon or funnel
• Epsom salts
• 1 or 2 baking sheets
• liquid colorant that is skin safe
• wax paper
• Medicine Droppers (if oils don’t have thier own dropper lid)
• Sea salt
• Essential oils or fragrance oils
• large metal bowl
1.

You will need a clutter free, clean work surface to mix your bath salts. A kitchen table covered with a plastic garbage bag for protection works perfectly.
Measure out your Epsom and sea salts and pour into a large, metal mixing bowl.
Add your essential or fragrance oil and your colorant (optional) and begin mixing the salts thoroughly with your hands. It will take some time for the scent and coloring to incorporate with the salts so be patient.
Once you are satisfied that all the salts have been coated pour your bath salts out onto your wax paper lined baking sheet. Use your hands to spread the salts out to as thin a layer as possible for quickest drying time. Allowing your bath salts to dry before placing them in a bottle with lessen their likelihood of clumping in the jar. Allow them to dry for at least six hours.
Once your salts have dried they are ready to be packaged. The best container for bath salts is a glass jar with a tight closure. You want to seal your scented bath salts as tightly as possible to avoid excessive exposure to the air. Exposure can cause clumping from humid air, which is common in a bathroom, or can cause premature fading of the scent. You don’t want your handmade Christmas gifts to be unscented clumps so be sure and find proper glass jars for storage. Dollar stores usually have little jars that are perfect for this.
Using a spoon or a large necked funnel, carefully pour the scented bath salts into the jars. Seal the jars immediately and label them so your friends and family will know what they are and that this handmade Christmas gift is from you.
From eHow.com

The Best Hot Cocoa
The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don’t forget to include a tag with the following instructions: “Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well.”

Ingredients
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt
X

Instructions
1.Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.

2.Store the mix in a tightly covered container at room temperature until you’re ready to package it. Makes about 4 cups of mix.

From familyfun.com

October 13, 2011
Dr. Larry Carnes

Puff Pastry wrapped Brie
Ingredients
1 egg
1 tbsp. water
1/2 of 17.3-oz. pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (8 ounces) Brie cheese round
Directions
1. Heat oven to 400 degrees F. Beat egg and water in bowl.

2. Unfold pastry on lightly floured surface. Roll into 14″ square. Place cheese in center. Fold pastry up over cheese to cover. Trim excess pastry and press to seal. Brush seam with egg mixture. Place seam-side down onto baking sheet. Brush with egg mixture.

3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes

Corn Chowder
Ingredients
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Directions
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Sage Veal Chops
Ingredients
4 (1-inch thick) veal chops
Salt and freshly ground black pepper
6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 cup dry white wine, eyeball it
Directions
Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

February 10, 2011
Red Velvet Cake

Oil Pans
2 1/2 cups all-purpose flour
1 1/2 cups Sugar
1 tsp Baking Soda
1 tsp salt
2 T Cocoa powder
1 1/2 cups oil
1 cup Buttermilk
2 Large Eggs
2 T. Red Food Coloring
1 tsp white distilled Vinegar
1 tsp. Vanilla

Heat oven to 350 degrees. Oil pans and flour them if you wish In a bowl sifts Flour, sugar, cocoa, salt, and baking soda. In another bowl whisk together buttermilk, eggs, oil, food coloring, vinegar, and vanilla. Whisk together dry ingredients with wet until smooth and pour into pans. Cook for about 30 minutes or until tooth pick comes out clean. Wait about 15 minutes and remove from pan and place on a wire rack to cool.

Frosting Recipe

Optional ( Coat cake with Me Me’s Cake Syrup, chocolate
1 pound Cream Cheese
2 sticks soft Butter
1 tsp. Vanilla or Almond Extract

Cream sugar with cream cheese and butter. Add vanilla and then add the confectionary sugar. Beat till smooth. Ice Cake.

November 19th
Dino from Papa-n-Sons
A Greek Thanksgiving

Tzatziki Sauce

16 oz sour cream
4 pickle spears
¼ cup pickle juice
2 tsp of yogurt
1 tsp granulated garlic
1 tsp dill weed
1tsp white vinegar

Finely dice or grate the pickle spears, mix with rest of ingredients.

Cranberry and Honey Turkey 12-16lbs

2 sticks of butter
28 oz Cranberry Sauce
½ cup of Honey
Salt and pepper to taste (Approx 2-3 tbl spoons salt and 1-2 tbl spoons pepper)
1 ½ cup of fresh cranberries

Soften butter mix with cranberry sauce and honey, pour enough mixture on the bottom of the pan to cover it. Salt and pepper the turkey and then baste the rest of the turkey mix. Cook turkey following cooking instructions on turkey, basting it with the juices every 30 minutes until done. If turkey brown to quick, feel free to cover it with foil until the inside is done.

Squash Casserole

6 yellow squash cut into ¼ inch peices
1 small diced onion
Salt and pepper to taste.(you will not need a lot of this so be careful)
2 cans cream of chicken soup
1 8z container of sour cream
Savory Herb stove top stuffing
1 stick of butter

Melt ¼ of butter in sauce pan and sauté the onions and squash until tender. Mix sour cream, 2 cans of cream of chicken and sautéed onions and squash. In a separate bowl, mix ¾ stick of butter with stuffing mix. Layer half of the stuffing mix on the bottom of a pan, then put your mix in, then top with the remainder of the stuffing mix. Cover with foil Bake on 375 20-30 minutes removing the foil for the last 5 minutes of cooking. Should have a crispy golden look when done

Spinach and artichoke dip

12 ounce can/jar of quartered marinated artichokes
½ stick of butter
7 oz strained can of spinach
1 cups of Feta
16 oz shred mozz cheese

Dice up artichokes and then mix with spinach and melted butter. Do this first to make sure it is mixed well. Add 8 ounces of mozzarella and 1 cup of feta and mix is with the artichoke mixture. Place in pan and then put the remaining mozz cheese on top. Cover with foil Bake on 350 20-30 minutes removing the foil for the last 5 minutes of cooking. Cheese should be slightly brown.

Mango/Pita Dessert

1 large mango or any soft fruit
¼ stick of butter
1 tsp of brown sugar
Pinch of Cinnimon
2 pita bread
½ cup powdered sugar

Melt butter in sauté pan and add mango and brown sugar. It is very important you use med-low heat. Cook until fruit is soft, approx 10 minutes. Add a pinch of cinnamon.
While this is cooking take your pita bread and cut it into 8 pieces. Deep fry until golden brown, approx 2-3 minutes. Take them out and immediately put powdered sugar on top. Lastly, take your mango mix and pour over the top.

December 9, 2010
Dr. Carnes
Soups for a Cold Day!

Corn Chowder

Ingredients

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Directions

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Crock Pot Taco Soup

Ingredients:

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat

Cook meat and drain. Shred if needed.Add all ingredients to crock pot.
DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours.
Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Brie Cheese Wrapped in Croissant

1 block of Brie cheese
1 can of Pillsbury Croissant Rolls

Wrap Brie cheese with croissant dough until it is completely covered. You may not use all of the dough depending on the size block of brie you have. Follow directions on croissant can.

WaterGate Salad

Ingredients

1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 (8 ounce) container frozen whipped topping, thawed

Directions

In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill