Earthly Eating

• Milk Chocolate Bundt Cake
Serves: 12

1 milk chocolate candy bar, broken into little pieces
1/2 cup chocolate syrup
1 cup butter, softened
1-1/2 cup sugar
4 eggs
1 tsp. vanilla extract
2-3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Confectioners’ sugar without corn starch added, optional

In a saucepan or double boiler, melt the candy bar with the syrup until saucy and smooth. Set aside to cool.

In a mixing bowl add the butter, and sugar and cream together until well blended. Add the eggs, one at a time and beat after each addition. Stir in the chocolate mixture you have sat aside and then the vanilla extract.

Combine the flour, baking powder, soda and salt in another bowl. Add with the buttermilk in alternations with the floured mixture to the creamed mixture with the chocolate.

Pour into a greased and floured fluted tube pan and bake at 350 degrees for about an hour. Cool in pan and remove to serving platter and dust with confectioners’ sugar if desired.

•Peanut Butter Candy Pie
Makes: 2 pies

1/4 cup butter or margarine
4 cups miniature marshmallows
6 cups crisp rice cereal
1-1/3 cup milk chocolate chips
1/2 cup flaked coconut
2 cups peanut butter chips

In a microwave safe bowl melt the butter and mar mallows together on high for about 1 to 1-1/2 minutes. Add the cereal and mix well. Press into the bottom and up the sides of a greased 9-inch pie plate.

Set aside. Meanwhile, in the microwave melt the chocolate chops and stir until smooth. Spread over prepared rice cereal crust and sprinkle with coconut and candy pieces. Press down lightly and let stand until the chocolate hardens once more. Cut until small slices and serve.
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Earthly Eating Recipe

Earthly Eating Tip: Always choose a snack that has a peel rather than a wrapper for healthier eating habits.

Mandarin Orange Fruit Pizza
Serves: 10

For the Crust:
1-2/3 cups flour
1 tbs. sugar
1 tbs. mandarin orange fruit dip mix
3/4 cup butter
1 egg, slightly beaten
1 tbs. milk

For the Filling:
1 cup vanilla baking chops
2 tbs. heavy whipped cream
4 oz. cream cheese, softened
1/4 tsp. all-natural pure orange extract
3 tbs., mandarin orange fruit dip mix

Combine all the dry ingredients for the crust mix and cut into the butter and stir in the egg. Mix until moistened. Shape into a ball and roll out to about 1/4 inch thing. Press in pizza pan and bake at 400 degrees for about 15 minutes. Cool. Make 10 (3.5-inch) rounds and set aside.

For the filling melt the chips and cream in the microwave oven on high for 30 seconds. Stir well and cook for an additional 30 seconds or until the chips are melted. Beat in the cream cheese, extract and dip mix and spread on the 10 rounds and serve.

Happy Eating!

• Della Robbins Cake

1 package angel food cake mix
1-1/2 tsp. grated lemon peel
6 tbs, sugar
1-1/2 tbs. cornstarch
1 cups water
1/2 tsp. vanilla
1 tbs. lemon juice
Few drops natural food coloring
6 cling peaches (canned)
6 medium strawberries, sliced

Mix angel food cake as directed on the box and add lemon peel along with the cake flour mixture. Bake and cool according to package directions. In a small saucepan, mix sugar, cornstarch and water. Cook over medium high heat until the mixture thickens and clears. Remove from heat and add vanilla, lemon juice and food coloring. Alternate each peach slice with strawberries around the top of the cake. Pour prepared glaze over fruit and top of cake. Refrigerate, uncovered at least 1 hour. Store left over cake in the fridge after serving.

• Double Pineapple Upside Down Cake

1/2 cup (1 stick) butter
1 cup brown sugar
1 can (1 lb. 14 oz.) pineapple slices, drained
Maraschino cherry halves
1 package pineapple cake mix
Whipped cream

Preheat oven to 350 degrees, melt butter in a 13 x9-inch pan, and sprinkle with brown sugar evenly.

Arrange drained pineapple slices and cherries half on sugar mixture. Mix cake as directed on the label with 1-1/3 cups water and 2 eggs. Do not substitute pineapple juice for water though. Beat as direct and pour the batter oven the fruit. Bake at 350 degrees for about 50 minutes. Once it is cooled for about 10 minutes, turn the cake upside down on a serving platter. Serve the cake warm with whipped topping.

• Chocolate Mousse
Serves: 4

3 egg yolks
6 square semisweet chocolate baking squares
1/3 cup water
1 cup heavy cream
3 tbs. confectioners’ sugar
1 tsp. vanilla extract
Chocolate curls for a garnish (made by scrapping down the baker’s chocolate with a very sharp knife

In a small bowl, lightly beat the egg yolk. In a heavy saucepan, melt the chocolate in a double boiler on low heat until melted. Stir 3 tbs. of the chocolate mixture into the yolks, pour the mixture bake into the pan. Cook over low heat, stirring until thick. Transfer to a large bowl and cool for about 15 minutes.

Meanwhile, in a medium bowl, using an electric mixer beat heavy cream, confectioners’ sugar and vanilla until soft peaks form. Reserve 1/2 cup if the whipped cream, cover and chill. Carefully fold remaining whipped cream into the chocolate mixture.

Spoon mousse into 4 serving dishes, cover with plastic wrap and chill the mousse until it becomes firm. Serve with a dollop of whipped cream and garnish with the chocolate curls if desired.

Save money: If your brown sugar clumps don’t throw it out. Combine a wedge of an apple with the clumped sugar and place in a paper bag and microwave on high for one minute.
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Earthly Eating Recipe

Pompano with Barbecue Glaze
Serves: 4

1 cup mango nectar
1/4 cup apricot preserves
2 tsp. grated lime rind
2 tbs. fresh lime juice
3 tbs. honey
2 tsp. minced peeled fresh ginger
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1 jalapeno pepper, seeded and finely chopped
3/4 tsp. salt, divided
1-1/2 lbs. pompano fish
1/8 tsp. freshly ground black pepper
Cooking spray

Preheat a broiler and combine the first 9 ingredients and 1/4 of the salt in a sauce pan and bring to a rolling boil. Reduce the heat and simmer for about 20 minutes, stirring continuously.

Sprinkle fish with 1/2 tsp. salt and pepper and place on a cooking sheet skin side up and cook under a broiler for about 5 minutes. Turn the fish and brush with sauce. Cook for an additional 5 minutes or until the fish flakes with a fork.

Happy Eating!

• Hidden Treasure Cake
Serves: 8

Prepared angel food cake
1/2 cup boiling water
1 -1/2 cups thawed whipped topping
1 pkg. gelatin (4 serving size)
1-1/2 cup of fruit of your choice

Place the cake on a serving plate and cut 3/4-inch thick horizontal slice from the top of the cake using a serrated knife and set aside. With a smaller knife, cut 1-inch wide and 1-inch deep tunnel around the center of the cake and do not cut to the bottom of the cake. Remove the cutout and set aside. Meanwhile, boil the water with the gelatin package and cook till dissolved. Ad enough cold water to 1/2 cup ice cubes to measure 3/4 cup; stir in gelatin until the ice is completely melted. Remove 1/2 cup of the gelatin mixture and place in s separate bowl.

Add whipped topping and stir with a wire whisk until well blended with the gelatin mix. Refrigerate for about 15 minutes or until thick enough to spread.

Refrigerate the remaining gelatin mix for about 10 minutes or until thick. Stir in 3/4 cup of fruit or your choice. Spoon into the tunnel of the cake. Replace the top of the cake and frost the cake with the reserve whipped topping and gelatin mixture. Garnish the top with more of the fruit you choose.

• Apple Cracker Pie
Serves: 10

36 crackers, coarsely broken (Butter crackers are a great choice)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 tbs. lemon juice
2 tbs. butter or margarine
1/2 tsp. ground cinnamon

Preheat the oven to 425 degrees and roll out half the pastry and place in a 9-inch pie plate. Place the cracker crumbs in the crust and set aside.

Mix the sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to a boil and reduce heat to simmer and allow to cook for about 15 minutes. Add the lemon peel and juice. Allow to cool. Pour the syrup over the cracker mixture. Add dots of cutter and sprinkle with cinnamon.

Roll out the remaining pastry and place over the pie. Trim the edges and seal with a forked edge. Slit the top of the crust and allow the steam to escape the pie.

Bake for about 35 minutes or until the curst is golden and crispy.

• Mallow Sorbet Pie
Serves: 10

8 graham crackers, finely crushed
1/4 cup sugar
1/3 cup margarine or butter, melted
1 cup boiling water
1 pkg. lemon flavor gelatin
1 cup orange sorbet
2 cups whipped topping
2 cups miniature marshmallows
1 can crushed pineapple, drained (8 oz.)
2 tbs. orange zest

Mix the graham crumbs, sugar, and margarine until well blended. Press the mixture onto the bottom of a 9-inch pie plate.

Stir boiling water into the gelatin in a large bowl until completely dissolved. Add the sherbet stir until completely melted and refrigerate for about 35 minutes or until thick.

Add the whipped topping, marshmallows and pineapple and mix ll. Pour into crust and freeze for 4 hours. Sprinkle with zest before serving.
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Earthly Eating Recipe

Broccoli Vegetarian Chicken Casserole
Serves: 10

2-1/2 lbs. fresh broccoli spread
6 cups diced vegetarian chicken entree
2 tbs. margarine
4 tbs. flour
2 cups water
1 tbs. vegetarian chicken flavored seasoning
1 cups skim milk
1-1/2 tbs. low-fat mayo
4 oz. sliced portabella mushrooms

Preheat the oven to 350 degrees. Steam the broccoli until tender and drain. Save the liquid that has run off from steaming. Dice the vegetarian chicken entree into 1/4″ pieces. Place in a casserole dish. Meanwhile, in a large skillet, melt the butter and mix in the flour. Remove from heat and set aside.

Take the broccoli broth and combine with mushroom liquid and add water to the liquid to make about 2 cups. Mix the seasoning with the milk. mix 1/3 cup of the broth with the flour mixture, add remainder of broth and stir until thickened. Add the mayo and mushrooms. Pour 1/3 of the sauce evenly over the chicken.

Place broccoli over the sauce and spoon on remaining sauce over the top, bake for 30 minutes. Serve with white or brown rice.

Happy Eating!

• Making the cake
Serves:12

1 box yellow cake mix
1 pkg. instant vanilla pudding
1/2 cup corn oil
1/4 cup water
3/4 cup Apple Cider Liqueur (see below)
4 eggs, plus 1 egg yolk
Powdered sugar
Mint leaves
Apple cider glaze (see below)

Preheat the oven to 325 degrees. Mix all ingredients and bake in a well-greased bundt pan for 1 hour.

Poke a few holes in the top of the cake with a toothpick as son as you pull it from the oven. Pour glaze over the top. Once the cake has cooled complete, sprinkle with powdered sugar and place mint springs around on top.

• Making the Apple Cider Glaze

3/4 cup brown sugar
3/4 cup butter
1/2 cup Apple Cider Liqueur (see below)

Place all ingredients in a saucepan and bring to a boil and stir until smooth and the mixture has a shine to it.

• Making the Apple Cider Liqueur
Makes about 1 gallon

1 gallon apple cider
1 pkg. mulling spices
1 cup sugar
1 liter vodka

Bring the cider, spices and sugar to a boil over medium high heat on the stove, reduce heat and simmer for about 15 minutes. Add the vodka and remove the mixture from the heat and allow to cool. Place the mixture in jars with tight fitting lids and let sit in a cool location such as the refrigerator for about 1 week. Strain the mixture before using in above recipes.
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Earthly Eating Recipe

Italian Chicken
Serves: 8

3 whole chickens with 6 wings, 5 breasts, 3 legs, and 4 thighs removed and set aside.
12 links Italian sausage
2 onions cut julienne style
5 red bell peppers cut julienne style
16 ounces white wine
4 cups water
1 can (28 ounces) tomatoes, blended
1 can peas with their juice
Salt and pepper to taste
2 tsp. red pepper flakes
1 tsp. sweet basil
3/4 tsp tarragon
1/4 tsp. rosemary
3/4 tsp. thyme
5 potatoes cut into 1-inch cubes

Sauté the chicken and sausage until half cooked through should take about 10 minutes. Add the onions and pepper and sauté for another 4 to 5 minutes.

Combine the mixture in a roasting pan with the wine, water, tomatoes, peas and pea juice and the seasonings. Stir to combine.

Preheat the oven to 450 degrees. Bake 30 minutes then add potatoes. Stir well and continue roasting until the potatoes are cooked thoroughly. Season with salt and pepper and serve.

Happy Eating!

1. Blueberry Almond Pound Cake with Lemon Glaze
Makes: 1 cake that serve 8 to 10

For the cake:
3/4 cup butter, softened
6 ounces cream cheese
2 ounces almond paste
2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 cups frozen blueberries, thawed
1/2 cup slivered almonds, lightly toasted

For the Lemon Glaze:
2 cups Confectioners Sugar
2 tbs. lemon juice
2 tbs. milk

Preheat the over to 350 degrees. Combine butter, cream cheese, almond paste and sugar; cream until light and fluffy. Add eggs one at a time. In a smaller bowl, combine flour, baking powder and salt. Add flour mixture to wet ingredients and mix on low-speed. Stir on blueberries. Spoon into well-greased bundt pan. Bake for 35 minutes or until golden brown.

For Lemon Glaze: Combine all ingredients in a bowl. Stir until smooth. Drizzle over the pound cake them sprinkle with slivered almonds.

2. Crème Carmel in a Bundt Pan
Makes a cake to serve 12

3 cups granulated sugar, divided
3 cups whipping cream
1 tbs. vanilla extract
6 large eggs
2 egg yolks
1/2 cup sweetened condensed milk
1 (3 oz.) package cream cheese, softened
Garnishment: Fresh blackberries, raspberries, and mint leaves

Sprinkle 1 cup sugar into a medium skillet. Place over medium heat, and cool, shaking the pan often, until the sugar melts and turn a light golden brown. Quickly pour syrup into a 12-cup Bundt pan, tilting to coat the bottom and 1 1/2 inches up the sides; set aside. The mixture may crack as it cools down and that’s ok.

Stir together the whipping cream and vanilla in a large bowl. Process 6 large eggs and the next 3 ingredients and remaining 2 cups of sugar in a blender just until they are smooth, stopping to scraped the sides. Don’t over process though. Stir egg mixture into the creamy mixture.

Pour custard over caramelized sugar in a pan, and place in a large roasting pan on oven rack. Pour hot water into the roasting pan to a depth of 1 inch. Bake at 350 degrees for 1 hour and 30 minutes or until a knife inserted in the middle comes out clean. Remove pan from water. Cool 1 hour on a wire rack. Cover and chill at least 8 hours. Loosen the edges from the pan with a thin knife and invert onto a serving platter. Garnish with berries if desired.

3. Key Lime Cheesecake
Makes 1 cake that serves 10 to 12

2 cups graham cracker crumbs
1/3 cup butter, melted
3 tbs. granulated sugar
3 packages cream cheese, softened
1 1/4 cup granulated sugar
3 large eggs
1 container of light sour cream
1 1/2 tsp. grated lime rind
1/2 cup Key Lime juice
Strawberry sauce
Lime rind strips

Stir together the first 3 ingredients, and firmly press on the bottom and 1-inch up the sides of a lightly greased 9-inch spring form pan.

Bake the crust at 325 degrees for 10 minutes. Cool on a wire rack.

Beat the cream cheese and 1 1/4 cups sugar at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time beating at low speed just until blended after each addition of the eggs. Stir in sour cream, lime rind and the lime juice. Pour the batter into prepared crust.

Bake at 325 degrees for 1 hour and 5 minutes or until the edges of cheesecake are set. Turn off the oven and let the cheesecake stand in the oven for 15 minutes, don’t open the door. Remove the cake from the oven and gently run a knife around the edge of the cake to loosen it. Cool completely on a wire rack. Cover and chill for about 8 hours before removing sides of the pan. Serve the cake with the strawberry sauce if desired.
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Earthly Eating Recipe

Sweet and Tangy Green Beans
Serves: 6

2 packages of whole green beans, do not thaw
3 bacon slices
1 large onion, chopped
1 1/2 tsp. minced garlic
1 jar diced pimientos, drained
1/4 cup red wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

1. Place the frozen green beans in a large saucepan, and cover with cold water. Bring to a boil over medium high heat and cook for 3 minutes, drain. Plunge beans into ice water to stop the cooking process completely; drain and set aside.

2. Cook the bacon in a large skillet until crisp; remove the bacon and drain on a paper towels, reserving 2 tbs. of the drippings in a skillet. Crumble the bacon and set aside.

3. Sauté onion and garlic in hot bacon drippings over medium-high heat for 5 minutes or until tender. Stir in green beans, pimientos and next 4 ingredients; reduce heat to medium-low, cover and cook, stirring occasionally, 5 minutes. Sprinkle evenly with the reserved cooked bacon.

Happy Eating!

Have you ever wanted to be the talk of your own neighborhood with a garden others around you envy. I have always wanted to capture that with an herb garden that blows away everyone else’s gardens, and they come to me with their questions on how to achieve the same look and taste in their herbs. Of course that is only in a dream world. But, there are ways to focus on the herbs and know that you are getting the best quality and flavor, as well as scent, from some, out of your herbs in your garden or kitchen window garden. Here are three herbs that you should add to your herb garden and know that they are going to give you everything their reputation says they will.

• Gotu Kola: Known as brahmi in Ayurvedic medicine, gotu kola regulates dopamine in the brain, boosting pleasurable feelings and improving focus and memory. Drink two cups of tea daily (one tablespoon of gotu kola in each).

• Chinese Club Moss: The National Institute of Health are funding a study on how this herb’s active ingredients, huperzine, may affect the brain by protecting neurotransmitters. However, Chinese club moss is potent. Take no more than 100 micrograms a day.

• Rosemary: This herb belongs to a category of botanicals called adaptogens, which helps your brain adapt to stress and function better. Smelling the essential oils of adaptogens regulates the stress hormone cortisol, helping you stay alert but free of anxiety. Sniffing rosemary oil can be particularly helpful when prepping for a presentation. It will calm your nerves and trigger memory, just when you need it most.
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Earthly Eating Recipe

Angel Lush with Pineapple
Makes 10 servings

1 pkg. (4 servings size) vanilla flavor instant pudding and pie filling
1 can (20 oz.) crushed pineapple in their juice, undrained
1 cup thawed whipped topping
1 prepared round of angel food cake (10 oz.)
10 fresh strawberries

Mix dry pudding mix and pineapple in a medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer on a serving plate; top with one-third of the pudding mixture. Repeat layers 2 more times.

Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftovers in the refrigerator.

Happy Eating!

• Mincemeat Bundt Cake
Serves: 12

3/4 cup butter, softened
1 cup sugar
3 eggs
1 tsp. vanilla
2 cups mincemeat
3 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3/4 cup milk

Toppings:
1/2 cup confectioner’s sugar
1 tsp. grated orange rind
2 tbs. orange juice

Heat oven to 350°F. Grease and flour 10-inch Bundt pan, set aside. In a bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; add vanilla. Stir in mincemeat. In separate bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of the milk. Scrape into prepared pan, smoothing top.

Bake in center of oven until toothpick inserted in the center of cake comes out clean, 45 to 50 minutes. Let cool in pan on rack. Turn out onto cake plate. For toppings: stir together sugar, orange rind and orange juice until smooth; drizzle over cake.

• Applesauce Cake
Serves: 12

1 box (18.25 ounces) yellow or chocolate cake mix
1 bottle (8 ounces) applesauce
1/2 cup sherry, run or whiskey
1 small box (1 ounce, four 1/2 cup servings) instant vanilla pudding
4 eggs
1/2 cup oil
2 handfuls chocolate chips

Icing:
1/2 cup sugar
1/2 stick margarine
1/4 cup water
1/4 cup sherry, rum or whiskey

Heat oven to 350°F. Grease and flour tube or Bundt pan, set aside. In a large bowl, blend together cake mix, applesauce, sherry, dry pudding, eggs, oil and chocolate chips. Fold into prepared pan; bake for 45 minutes, then test. Bake until done.

For icing: Heat sugar, margarine and water, then add sherry. Mix well. Pour over hot cake in pan. Let stand 10 minutes, then remove cake from pan; otherwise it will stick.

• Fruit Cake
Serves: 12

2 1/2 cups sifted flour
1 tbs. baking soda
2 eggs, beaten
1 jar (28 ounces) mincemeat
1 can (1 1/3 cups) sweetened condensed milk
1 jar (1 pound) mixed candied fruit (about 2 cups)
1 cup chopped walnuts

Heat oven to 300°F. Butter 9-inch tube pan or spring form pan. Line with wax paper, butter again. Set aside. Sift flour and baking soda together. Combine eggs, mincemeat, milk, fruit and nuts. Fold in dry ingredients. Pour into pan. Bake 2 hours. Cool, turn out on a plate.

• Rum Chocolate Cake
Serves: 12

1 ounce unsweetened chocolate
1/2 cup water
1/2 cup butter or margarine
1 1/2 cups light brown sugar, firmly packed
3 eggs
1 3/4 cups sifted cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup dark rum

Frosting:
3 ounces unsweetened chocolate
1/2 cup dark rum
1 tsp. vanilla
4 cups sifted confectioner’s sugar
1/4 cup butter, softened

Heat oven to 350°F. Line two 9-inch round cake pans with greased waxed paper; set aside.

Melt chocolate in water over very low heat, stirring constantly. Cool. Cream butter until fluffy, gradually beat in sugar. Beat in eggs, 1 at a time, beating well after each addition.

Sift flour with baking powder, salt and baking soda. Add flour and chocolate alternately to egg mixture, beating until smooth. Stir in rum.

Distribute batter evenly between prepared pans. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 5 minutes in pans; turn out onto racks and peel off waxed paper. When cool, fill and frost.

For Frosting: Melt chocolate with run over low heat. Stir in vanilla. Add confectioner’s sugar, 1 cup at a time, beating well after each cup. Beat in butter. Add a little more rum if necessary to make frosting of spreading consistency.
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Earthly Eating Recipe

Hot Toddy

1 ounce honey
1/3 ounce lemon juice
3 ounces hot water
1 1/2 ounces whiskey

Stir honey and lemon juice into extremely hot water, allow it to cool slightly, then add whiskey.

Or, warm honey and lemon juice for 30 seconds in microwave. Add hot water and whiskey.

Happy Eating!

• Strawberry Swirl Cheesecake
Serves: 16

1 cup graham cracker crumbs
1 cup + 3 tbs. sugar, divided
3 tbs. butter or margarine, melted
5 pkg. (8 oz.each) cream cheese, softened
3 tbs. flour
1 tbs. vanilla
1 cup sour cream
4 eggs
1/3 cup seedless strawberry jam

Preheat oven to 325°F. Mix crumbs, 3 tbs. sugar and butter; press firmly into the bottom of a foil lined 13×9-inch baking pan. Bake for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

• Banana-Sour Cream Cake
Serves: 16

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped

Preheat oven to 350°F. Grease and flour 13×9-inch baking pan; set aside. Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with an electric mixer on low speed just until moistened, stopping frequently to scrape the bottom and side of the bowl. Beat on medium speed 2 minutes. Pour into prepared pan.

Bake 35 minutes or until wooden toothpick inserted into the center comes out clean. Cool completely in pan on a wire rack.

Beat cream, cheese and butter in a large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.

Remove cake from pan; cut crosswise in half. Place one cake half, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides of cake with remaining frosting. Carefully press walnuts into frosting on sides of cake. Store any leftovers in refrigerator.

• Pumpkin Spice Frosted Snack Cake
Serves: 24

1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup dressing (such as Miracle Whip)
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup ( 1/2 stick) butter, softened
2 tbs. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)

Preheat oven to 350°F. Grease a 13×9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in a large bowl with an electric mixer on medium speed until blended. Pour into prepared pan.

Bake 32 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

Beat cream cheese, butter, milk and vanilla in a large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

• Caramel-Pecan Cheesecake Bars
Serves: 32

1 cup pecan pieces, divided
1 1/2 cups crushed vanilla wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tbs. flour
1 tbs. vanilla
4 eggs
24 caramels
3 squares semi-sweet baking chocolate

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready top use.

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in tightly covered container in refrigerator.

• Peanut Butter Striped Delight
Serves: 24

35 chocolate sandwich cookies
6 tbs. butter, melted
1 pkg. cream cheese, softened
1/4 cup sugar
3 cups plus 2 tbs. cold milk, divided
1 tub (8 oz.) whipped topping, thawed, divided
2 pkg. (4 servings size each) vanilla flavor instant pudding
1/3 cup peanut butter

Place cookies in food processor; cover. Process to form fine crumbs. Transfer to a medium bowl. Add butter; mix well. Press firmly onto the bottom of a 13×9-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar and 2 tbs. of the milk in a separate bowl with a wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.

Pour remaining 3 cups of the milk into a large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
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Earthly Eating Recipe

Chocolate, Strawberry & Cookie Parfaits
Serves: 4

2 cups cold fat-free milk
1 pkg. (4 serving size) chocolate flavor instant pudding
1 cup sliced fresh strawberries
6 reduced fat chocolate sandwich cookies, coarsely chopped
1/4 cup thawed whipped topping

Add milk to dry pudding mix in a medium bowl. Beat with wire whisk 2 minutes or until well blended. Refrigerate 5 minutes.

Spoon one-third of the pudding mixture evenly into 4 mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.

Garnish each parfait with an additional strawberry and serve immediately or store in refrigerator up to 2 hours before serving.

Happy Eating!

Sangria Fruit Cups
Serves: 8

1 cup orange juice
1 pkg. (4 servings size) strawberry flavor gelatin
1 pkg. (4 servings size) lemon flavor gelatin
1 1/2 cups cold water
1 cup pitted fresh sweet cherries, halved
1 cup quartered strawberries (about 8 of them)
1 cup sliced peeled nectarines (about 1)
1 cup thawed whipped topping

Bring orange juice to a boil over medium-high heat. Add the dry gelatin mixes in a medium bowl, stir at least 2 minutes until gelatin is completely dissolved into the orange juice. Stir in cold water.

Spoon fruit into 8 clear cups. Pour gelatin mixture over the fruits. Refrigerate at least 4 hours or until firm. Top with whipped topping just before serving.

Fruit Tart:
Serves: 8

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) crem cheese, softened
3 cups sliced plums (about 3)
1/4 cup granulated sugar
2 tbsp. flour
1 tsp. cinnamon sugar (3/4 tsp granulated sugar and 1/4 tsp. cinnamon)
1 cup thawed whipped topping

Preheat oven to 450°F. Place pie crust in a greased 10-inch pie plate. Carefully spread cream cheese in a 6-inch circle in the center of the crust. Set asode.

Toss the plums with the sugar and flour; spoon over cream cheese. Gently fold the edges of the crust about 2 inches over the plums, leaving the center of the plums uncovered. Sprinkle cinnamon sugar evenly over the tarts.

Bake 25 minutes or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices, top with whipped topping.

Fruit Pie:
Serves: 12

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
1 tsp. cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)
1 1/4 cups half-and-half
1 pkg. (4 serving size_ vanilla flavor instant pudding
1 cup thawed whipped topping
1 1/2 cups fresh peach slices ( about 1 large)
1/2 cup blueberries
1/2 cup raspberries

Preheat oven to 450°F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 minutes or until lightly browned; cool completely.

Meanwhile, pour half and half into medium bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in whipped topping; cover and refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with the fruits. Cut into slices and serve.

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Earthly Eating Recipe

Cookies and Fudge Ice Cream Cake
Serves: 12

1/2 cup fudge ice cream topping, warmed
1 tub (8 oz.) whipped topping, thawed, and divided
1 pkg. (4 servings size) chocolate flavor instant pudding
8 chocolate sandwich cookies
12 vanilla ice cream sandwiches

Pour the fudge topping into a medium sized bowl. Stir in 1 cup of the whipped topping with a wire whisk until its well blended. Add the dry pudding mix. Stir for 2 minutes or until well incorporated. The consistency of the fudge topping can vary depending on what brand you use. If your fidge mixture is too thick to spread easily, stir in 1/4 cup of milk.

Chop the chocolate cookies roughly into chunks. They don’t have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches, side by side of a 24×12 inch pieces of foil. Top with half of the pudding mixture. Repeat the layers. Top with pudding mixture with the remaining 4 ice cream sandwiches. The layers create a stripped effect inside the cake.

Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold the top and the ends to looselt seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.

Happy Eating!

Protect your prostate with this protein. How? Eating whey allows you to retain energy, build muscle, and lose weight. It could also help you avoid prostate cancer.

Whey protein is the liquid byproduct of cheese production. Available in a powder, it can be added to juice, shakes, oatmeal, pancakes, and other foods to boost their protein content. Doing so has lots of benefits. Ingesting whey protein increases amino acid absorption after exercise. Twenty grams or less of whey can stimulate the uptake of amino acids into the muscles.

While other proteins can produce the same muscle gain, throwing together a fruity whey smoothie is fast and convenient; do it within three hours or your workout for best results. Even as it bulks you up, whey may trim you down. A shake made with whey alone may help your appetite for two hours.

Whey also give you get-up-and-go. It may help the body store extra glycogen, which is your chief source of energy.

Whey protein boosts levels of glutathione, a potent antioxidant. It is associated with increased antioxidant status, which may be important in reducing the risk of prostate cancer. In addition, whey may reduce the oxidative stress that contributes to fatigue during endurance workouts.

Look for whey protein isolate, which contains more than 90 precent protein and due to its clean taste, it is the easiest form to incorporate into foods. (Source: M/E News 2007)

**Mad cow disease is back. Over at Living Without Meat, Sally Anderson has the low down, and where it started this time. Read it here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cookies and Cream Freezer Cake
Serves: 12

4 squares semi-sweet baking chocolate
14 chocolate sandwich cookies, divided
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) whipped topping, thawed

Melt chocolate as directed on package, set aside until ready to use. Line 8 1/2 x 4 1/2 inch loaf pan with foil (Place the foil over an inverted pan, leavings about 3 inches of foil extending over both short sides of pan. Crease at corners to ensure a wrinkle-free liner. Remove foil; turn the pan over and slip liner into the pan) with ends of foil extending over the sides of the pan. Arrange 8 pf the cookies evenly on the bottom of the pan. Crumble remaining 6 cookies, set aside.

Beat cream cheese, sugar and vanilla in a medium bowl with an electric mixer on medium speed until well blended. Stir whipped topping. Remove about 1 1/2 cups of the cream cheese mixture; place in a medium bowl. Stir in melted chocolate.

Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of the a spoon; top with cocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer; invert onto a serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Happy Eating!

Recipe #1:Pizza Breadsticks
Serves: 16

1 pkg. 1 lb. 7 oz. Pizza thin crust four cheese ( Try DiGiorno)
1 tbs. olive oil
1/3 cup grated Parmesan cheese, divided
1/4 tsp. ground red pepper (cayenne)

Preheat oven to 400°F. Brush edges of the pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

Mix 3 tbs. of the Parmesan cheese and the pepper; sprinkle evenly over the pizza. Place the pizza directly on the center of the oven rack.

Bake 20 to 22 minutes or until the edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into 8 thin strips. Serve as dippers with salsa.

Recipe #2:
Grilled Chicken Kabobs
Serves: 8

1/2 cup Vinagrette Dressing
2 tbs Real Mayonnaise
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 lemon, halved

Combine dressing and mayo, pour into a large resealable plastic bag. Add the chicken; seal bag. Turn bag over several times to evenly coat the chicken with the dressing mixture. Refrigerate at least 20 minutes or up to 2 hours to marinate.

Preheat grill to medium-high heat. Remove grill to medium-high heat. Remove chicken from marinade. Thread chicken and onions alternately onto 16 soaked wooden skewers.

Grill 8 to 10 minutes or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on the grill grate next to the kabobs. Squeeze lemon juice over kabobs just before serving.

Recipe #3:
Layer Salad
Serves: 8

8 cups chopped Roman lettuce
3 cups chopped iceberg lettuce
3/4 cups sliced red onion
2 cups frozen peas, thawed (one 10-oz pkg.)
1 pkg. (6 oz.) smoked ham, chopped
3/4 cup real mayonnaise
1/4 cup grated Parmesan cheese
1 tbs. sugar
1 cup cheese crumbles
2/3 chopped tomatoes

layer lettuce, onion, peas and ham in a large straight-sided serving bowl.

Mix mayo, Parmesan cheese and sugar. Spread over salad to seal’ cover. Refrigerate several hours or overnight.

Top with cheese crumbles and tomatoes just before serving; toss gently.

**With the Super Bowl just around the corner, these recipes will help jump start your food ideas for your Super Bowl party.**

**Over at Paintball Journal, Dana has some last minute Christmas stocking stuffer ideas. Read what they are here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

No Bake Cheesecake, Oreo Style
Serves: 24

1 pkg. (1 lb. 2 oz.) Oreo chocolate sandwich cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz.each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 tub (8 oz.) whipped topping, thawed

Line a 13×9-inch pan with foil, with ends of foil extending over the sides of the pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto the bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over the crust; cover.

Refrigerate 4 hours or until firm. Store leftover cheesecake in the refrigerator.

Happy Eating!

Use seedless strawberry or raspberry jam. (Using seedless for this fun treat is better because it won’t have more of a tendency to run faster down the side of the glass.) Or use fruit flavord syrup. The same kind you would buy for your banana split or ice cream sundae.

Be sure and use a glass that has smooth sides on the inside and not a pattern within the glass. This will make it harder for the jam or syrup to stick to the sides of the glass.

Using a spatula or knife, make thin stripes or spirals even down the sides of the inside of the glass. You can make your childs name or even designs of your liking.

It is best to put the glass in the freezer for about 20-30 minutes. It will stay on the glass longer this way and not run down the sides of the glass when the liquid is added, plus an added bonus is, the chilled glass is great for ice cold milk.

When you pour the milk in make sure it is in the middle of the glass and not down the sides, so that your jelly or syrup doesn’t get mixed into the milk when it is added.

If you don’t frost the glass in the freezer after adding the the jam the stripes will hold for about 20 minutes and then they will begin to incorporate into the milk.

For a black and white version, try chocolate syrup and while chocolate syrup. For a creamier version try butterscotch or carmel. You can even go as far as melting white chocolate chips in the microwave in a microwave safe bowl and use the melted chips as the stripes. (This fun treat can also be used with sugar-free jams and syrups, as well as soy milk and goats milk.)

**Do you fear god? Bridget Wright over at Spirituality Guide does and she states the reason you should as well. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cheesecake Minis
Serves: 12 (Makes 1 dozen)

12 vanilla wafers
1 phg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped topping, thawed, and divided
1/4 cup Flake coconut, toasted
12 paper cupcake liners

Place 1 wafer on the bottom of each 12-paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add 2 1/4 cups of the whipped topping; and mix well. Spoon evenly into the muffin cups.

Cover and refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle coconut just before serving. Store leftover cheesecakes in the refrigerator.

Happy Eating!

A popular herbal supplement for menopausal symptoms, black cohosh (Cimiicifuga racemosa), common Name: Black Snakeroot, Bugbane, Bugwort, Rattle Root, Rattleweed, Richweed, Squawroot. It contains phytoestrogens, plant chemicals that mimic the effects of endogenous estrogens. While no epidemiological evidence has linked black cohosh with lower rish for breast cancer. Women taking black cohosh and/or Remifemin (a well-studied proprietary black cohosh extract) have substantially lower risk for developing breast cancer.

Black Cohosh contains Acetic-acid, Actein, Ascorbic-acid, Butyric-acid, Cimicifugin, Formononetin, Gallic-acid, Isoferulic-acid, Oleic-acid, Palmitic-acid, Salicylic-acid, and Tannic-acid. It is a powerful cardiac stimulant and has a sedative effect on the nervous system. Research has shown that Black Cohosh root has estrogenic activity and reduces levels of pituitary luteinizing hormone, thereby decreasing the ovaries production of progesterone. Used as an alterative, antidote, anti-inflammatory, anti-rheumatic, antispasmodic, astringent, birthing aid, cardio-tonic, diaphoretic, diuretic, emmenagogue (to promote menstruation), expectorant, hypnotic, tonic and to treat rheumatism. Black Cohosh leaves laid around a room were said to drive away bugs and negativity. Also, menstrual cramps, symptoms of menopause such as, hot flashes, irritability, mood swings, and sleep disturbances. Black Cohosh is endangered and should be cultivated. Do not harvest from the wild.
Click here to find out more about Black Cohosh.

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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Angel Lush with Pineapple
Serves: 10

1 pkg. (4-servings size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) Crushed Pineapple in juice, undrained
1 cup thawed whipped topping
1 pkg. (10 oz.) prepared round angel food cake
Seasonal berries

Mix dry pudding mix and pineapple with juice in a medium bowl. Gently stir in whipped topping. Let stand 5 minutes. Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on a serving plate. Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Happy Eating!

1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.

2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.

3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.

**Do you love vintage anything? Over at Bead Arts Cindy Lavin has a bracelet that you would just love. It’s a vintage button bracelet and it’s as easy to make as sewing on a button. Read how to make the bracelet here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20

Rabanadas
Serves: 4

1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)

Measure the milk and sugar. Mix together in a medium bowl. Set aside.

Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.

Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.

Dip each slice of bread into the milk mixture, soaking each side competely.

Use a spatula or tongs to dip both sides of the soaked bread into the eggs.

In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.

Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.

Happy Eating!

Hot cocoa warms your body on winter nights, everyone knows this. But, more good news about hot cocoa is it can help protect your blood vessels as well.

Cocoa can inhibit the platelet activity that causes blood clotting. Potentially fatal blood clots have been linked to long-haul flgihts, as well as to cardiovascular disease, birth control pills, hormone replacement therapy, and extended periods of inactivity (like being laid out with the flu).

A significant increase was observed following the consumption of CocoaPro powder.

Although the drink isn’t available in the U.S., you can purchase CocoaVia Original Chocolate Bars on their website.

Here is a recipe to use with that rich chocolatey candy bar:

Fill a mug with 1 cup of 1 precent milk, then microwave on medium for about a minute; add 2 squares of a CocoaVia Original Chocolate Bar and stir until the chocolate melts. And drink up to your hearts health. To learn more, visit the CocoaVia website.

**Jessica Simpson was a guest on The View and discussed airport security with Whoopie Goldberg, and the rest of the ladies. Watch the small clip over at Simpson Watch by clicking here.**
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Earthly Eating Recipe:

Vegetable Pancakes
Serves: 6

1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbs. baking powder
3/4 cup reduced fat milk
1 cup grates zucchini
1 cup grates carrots
Cooking oil spray

In a mixing bowl, whisk together egg, flours, and baking powder. Whisk in milk, then stir in vegetables. Let stand 20 minutes.

Coat a large, nonstick skillet with cooking spray and heat over medium heat. Pour batter from a measuring cup or a small pitcher onto pan to make pancakes of desired size. When bubbles form on top, turn over with a spatual. Continue cooking just until golden on both sides. Serve with maple syrup, sour cream or unsweetened plain yogurt.

Happy Eating!