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!

• Parsley Wine: Combine 10-12 large sprigs of parsley with 1 quart of red wine and 2 tbs. of white wine vinegar. Boil fort 10 minutes then add 9 oz. of honey to the mixture. Strain the mixture and pour into bottles. You can take this mixture up to three times a day at 1 tbs. at a time. It has been said that this mixture will help improve circulation throughout the body.

• Chives Flower Oil: Add 1-1/2 oz. of the blossoms to 1 quart of vegetable oil or olive oil. After a week the oil will turn lilac cooler and the on the fragrance of the chives flowers. Use the oil on salads or in your cooking. Keep it refrigerated when not using.

• Dill Tea: Pour 1 cup of boiling water over 1 tsp. of dried dill leaves. Cover the cup and let the tea steep about 10 to 15 minutes. When the tea is cooled enough to drink, sip away. Take small sips and it can help with throat care and even cure hiccups.
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Earthly Eating Recipe

Chocolate Almond Pudding Dip
Serves: 2

1/4 cup chocolate dessert mix
1/4 cup sugar
1/4 cup water
1 cup skim milk
1/2 cup sour cream
1/2 tsp. almond extract
1/4 tsp. vanilla extract

Combine the dessert mix, sugar, water and milk in a medium saucepan and mix well to combine. Cook over medium heat until the pudding begins to boil and thicken just a bit. Pour the hot pudding into a bowl and let cool slightly. Stir in sour cream along with the extract and mix well. Cover the surface with plastic wrap and refrigerate for about 4 hours or even over night. Serve with fruit on top or with whipped cream on top.

Happy Eating!

With one can of tomato soup you have a variety of different meal options. Here are three to try with your can tonight.

• Tomato soup and Meatball Parmesan: Heat the soup in a soup pan over medium heat and add 1/4 tsp. garlic powder. Stir to combine and add Italian seasoning, alt and pepper to taste. Add your own recipe for already cooked meatball or prepackaged meatball and bring to a boil. Remove from heat and place a scoop with a few meatballs onto sub rolls and top with mozzarella cheese and serve.

• Tomato Soup Spaghetti: Place a can of tomato soup in a stock pot and add marinara sauce to the soup. Add a bit of parmesan added to the mix. Top angel hair pasta that has been precooked with the sauce mix and serve with garlic bread and a bit more parmesan cheese added to the top.

• Tomato and Tortellini Soup: Heat a can of tomato soup with a can of whole milk until warmed. Stir in some cooked cheese tortellini and grated Parmesan cheese and stir till combined. Serve in individual serving dishes and serve.
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Earthly Eating Recipe

Oven Roasted Chicken and Veggies
Serves: 6

1 roasted chicken, giblets removed
1/2 tsp. each of slat and pepper
1/2 tsp. dried thyme
6 small red potatoes, halved
1 medium sized red onions, cut into small wedges
2 large carrots cut in have them cut into smaller pieces
3 small parsnips peeled and cut into 2 inch lengths.

Heat the oven to 400 degrees and in a large roasting pan sprayed with nonstick cooking spray, place the chicken and sprinkle with halt the salt, pepper and thyme.

Roast the chicken for 25 minutes. Add the veggies and sprinkle with the remaining salt, pepper and thyme. Toss to coat every piece and roast for an additional 45 minutes. Remove the chicken and cut on a cutting board. Arrange the vegetables on platter and place the chicken that has been sliced against the grain in the middle. Serve with garlic bread or rolls and a bit of the parsnips sprinkled on top.

Happy Eating!

• Mustard-Glazed Salmon with Brown Rice
Serves: 4

3 tbs. olive oil
1 tbs. Dijon mustard
1 tbs. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
4 salmon filets
Dill (optional)
4 cups brown rice, cooked

Mix the olive oil, Dijon mustard and lemon juice together with a wire whisk and add in salt and pepper to taste or 1/4 tsp. each. Spoon the mixture over salmon in a glass baking dish that has been coated with cookin spray. Bake the salmon till it’s cooked through and sprinkle with a bit of freshly chopped dill if desired, before serving.

• Fish Fillet Cobb Salad
Serves: 4

1 package frozen, breaded fillets, cooks and cut into pieces
Salad greens such as Romaine
4 hard boiled eggs, chopped
4 sliced bacon, chopped and cooked
2 tomatoes cut into wedges
2 avocados, sliced
Crumbled blue cheese
Italian or Ranch dressing

Arrange salad green on a serving platter and top with bacon, cooked egg, tomato wedges and avocado. Top with cooked fish pieces and blue cheese. Serve with a side of dressing.

• Spinach and Tuna Salad
Serves: 4

Toss drained canned tuna and serve top white beans and chopped red onion with baby spinach and vinegar dressing sprinkled with salt and pepper to taste.

• Shrimp and Veggie Stir-Fry
Serves: 4

Cook thawed frozen stir-fry vegetables in a bit of oil over medium heat. While the vegetables are simmering stir in peeled shrimp and stir-fry sauce. Cook through and serve with cooked and drained angel hair pasta.
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Earthly Eating Recipe

Maple-Bourbon Ice Cream
Serves: 6

4 cups vanilla ice cream
1/4 cup maple syrup
2 tbs. bourbon
1/4 tsp. ground cinnamon

Place a large bowl in the freezer and let the ice cream stand at room temperature until softened.

With a stand mixer, combine the softened ice cream, maple syrup, bourbon and cinnamon in the chilled bowl. Cover and freeze and serve with a sprinkling of cinnamon on top if desired.

Happy Eating!

• Chicken Sausage with Broccoli and Sliced Polenta
Serves: 4

Cook the sliced chicken sausage and drain on a paper towel. Add a bag of chopped broccoli, 1/2 cup oil packed sun-dried tomatoes, 1/2 cup water and the minced garlic and cover and cook for 3 minutes in the same pan as you cooked the chicken sausage. Add the chicken to a serving platter and top with the vegetables and the juice from the cooking pan. Serve.

• Chicken Risotto with Green Beans
Serves: 4

Season cutlets with salt and pepper and sauté in a bit of oil over medium high heat. Remove from the skillet and add 1/4 cup lemon juice, 2 tbs. butter and 2 tbs. capers. Stir to melt and serve over chicken that has been cooked prior.

• Chicken with Tomato and Mozzarella and Arugula Salad
Serves: 4

Top cooked breaded cutlets of chicken with a slice of tomato and mozzarella. Broil until the cheese melts and serve with salad of Romaine lettuce and ice berg along the side.
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Earthly Eating Recipe

Turkey Cutlets with White Bean Salad
Serves: 6

6 cups cooked turkey best
1 bag frozen broccoli florets
2 red bell peppers, julienne
1 can white beans
1/2 cup vinaigrette dressing

Toss cooked broccoli and red bell pepper strips with the white beans and the cooked turkey. Toss those ingredients with a lettuce mix of romaine, ice berg and leaf lettuce and toss all with whisked vinaigrette dressing of olive oil with a dash of salt and pepper added. You can serve the turkey cutlets separate from the salad or on top of the salad, your choice.

Happy Eating!

Mardi Gras is here and on Fat Tuesday the only thing anyone in Louisiana wants to do is party. Businesses shut their doors, banks are closed and even school is dismissed for the day all in the name of Fat Tuesday.

The best part about Fat Tuesday is the eating. Most who celebrate the tradition eat all they can on Fat Tuesday and then fast from certain foods till lint. The foods range from pancakes to even other bread items such as the king cake. You can make your own king cake in your own kitchen and celebrate in a nontraditional way just by eating the cake and having a good time. Visit this link to learn how to make your very own King Cake. And don’t forget the plastic babies inside.

Learn more about Fat Tuesday, here.
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Earthly Eating Recipe

Sautéed Chicken with Vegetables and Herbs
Serves: 4

1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbs. all-purpose flour
4 bon-in chicken breast halves
2 tbs., olive oil
2 red onions cut into small bite-sized pieces
1 lb. new potatoes cut into quarters
8 ounces, fresh whole baby carrots
1-1/2 cups chicken stock
3 tbs. lemon juice
1 tbs. chopped fresh oregano leaves
1 tbs. chopped fresh thyme leaves

Heat the oven to 350 degrees and combine black pepper, paprika and flour. Coat the chicken with the flour mixture. Set aside. Meanwhile, heat the oil in a 12-inch oven proof skillet over medium high heat and add the chicken and cook until well browned on both sides. Remove the chicken from the skillet and add the onions and potatoes and cook for about 5 minutes. Add the carrots, chicken stock and lemon juice and bring to a boil. Add the oregano and reduce heat and simmer for about 3 minutes. Return the chicken to the skillet and cover. Turn off the heat and place the skillet in the oven. Bake for 20 minutes and uncover and bake for another 15 minutes. Sprinkle with a bit of thyme and serve hot.

Happy Eating!

• Shortbread Cookies
Makes: 2 dozen

1-1/2 cup butter, softened
1 cup granulated sugar
1/2 tsp. salt
6 egg yolks
2 tsp. vanilla extract
4 cups all-purpose flour

In a large bowl, cream the butter, sugar and salt with an electric mixer until fluffy and light. Add one egg yolks at a time mixing well after each addition. Add the vanilla, then the flour and mix to just combine. Divide dough in half and press it flat. Wrap in plastic and refrigerate for at least 2 hours or even overnight.

Preheat the oven to 375 degrees and let dough stand at room temperature until soft to work with. Lightly flour a work surface and roll dough to about 1/4 inch thickness. Press cookie cutter where desired into dough and cut an imprint of the cutter into the dough. Gather scraps and roll out dough again. Transfer cut cookies carefully onto an ungreased cookie sheet and bake for about 14 minutes or until edges or golden bowl. Remove from sheet and cool completely on a wire rack.

• Crisp Pecan Cookies
Makes: 2 dozen cookies

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup packed brown sugar
5 tbs. butter, softened
1 tsp. vanilla extract
1 large egg white
3 tbs. pecans, toasted and chopped finely
1/3 cup powdered sugar, divided
Cooking spray

Combine the flour, baking powder, and salt and stir with a whisk to combine. Combine the brown sugar and butter into a separate bowl and mix till fluffy and light. Add the vanilla and the egg whites and beat for about 1 minute. Stir in dry mixture and chopped pecans and refrigerate for about 30 minutes.

Preheat oven to 350 degrees and shape dough with moist hands into small balls and roll the balls into a separate bowl filled with powdered sugar and place on a baking sheet coated with cooking spray. Place the pans in the freezer for about 10 minute then bake at 350 degrees for about 12 minutes. Cool on the pans and then move to a wire rack to cool completely. Sprinkle with remaining powdered sugar.
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Earthly Eating Recipe

Lemon Tart with Strawberry Topping
Serves: 8

1-1/4 cups all-purpose flour
1/4 cup confectioners’ sugar
1 tbs. fresh rosemary leaves
1/4 tsp. salt
1 stick cold unsalted butter, cut into pieces
1 large egg yolks mixed with 1 tbs. water

For the lemon filling:
1 can sweetened condensed milk
5 large egg yolks
2 tsp. grated lemon zest
1/2 cup lemon juice
12 strawberries, hulled and halved

For the tart shell: Using a food processor, combine the flour, sugar, rosemary and salt and pulse until finely ground and chopped. Add the butter and pulse until coarse crumbs are formed. Pour the yolk mixture into the crumbs, and pulse unto the dough is formed into a ball. Press the ball into the bottom of a 9-inch tart pan with removable bottom. Place in the freezer for about 20 minutes. Meanwhile, heat the oven to 375 degrees. Line that chilled tart shell with parchment paper and top with dried beans and bake for 15 minutes. Remove from oven and remove beans and parchment paper.

Reduce oven temp to 350 degrees. Meanwhile, whisk together in a medium bowl the lemon filling ingredients. Pour into shell and bake for about 14 minutes or so until filling is set. Let cool completely. Refrigerate for several hours.

To serve, remove tart from pan and place on a plate, arrange the strawberries around the edge and serve.

Happy Eating!

• Turkey, Black Bean and Corn Salad Wraps
Serves: 4

Shred some cooked turkey and mix with 1 cup of corn, 1 cup of black beans and 3 cups shredded romaine lettuce. Mix that with 1 cup salsa and 1/2 cup cheddar cheese. Roll in a flour tortilla and serve.

• Chicken Paella with Cherry Tomatoes and Cucumber Salad
Serves: 4

Stir shredded cooked chicken with sliced chorizo and peas. Combine with Spanish rice already prepared and simmer over medium heat till hot and serve.

• Corned Beef with Cabbage, Potatoes and Carrots
Serves: 4

Mix 1/2 cup sour cream with 1/4 cup mustard and 2 tbs. chopped parsley and 1/2 tsp pepper or to taste. Pour sauce over canned corned beef and serve with steamed cabbage, potatoes and carrots.

• Potato Ham Salad
Serves: 4

Brown frozen potatoes in a nonstick skillet and stir in 2 cups diced cooked ham and 6 beaten eggs. Cover and cooking until eggs are set and then serve.

• Linguine with Chicken and Peanut Sauce
Serves: 4

Toss cooked pasta with shredded cooked chicken, carrots, chopped cucumber and scallions with bottled peanut sauce and sprinkle with chopped fresh peanuts and serve.
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Earthly Eating Recipe

Baked Ham with Wild Rice and orzo
Serves: 6

1 cup frozen peas, thawed
1 cup onion, chopped
1 tbs. butter
2 cups diced cooked ham
1/2 cup scallions, chopped
1 cup cooked rice and orzo

Cook 1 cup each of thawed frozen peas and chopped onions in the butter over medium high heat. Toss with chopped scallions and 1 cup each of the cooked rice and orzo. Toss together to combine and stir in the with the baked ham and serve.

Happy Eating!

February is heart health month and the best way to get your heart healthy is to practice a few heart health exercises and to adopt a strategy to keep your heart at it’s best. Here is some ways right now you can get that heart into tip-top shape before the end of the month and keep the habits throughout the rest of the year.

1. Call your doctor: Make an appointment to get your heart looked at. There are several risk factors that should be checks such as blood pressure, weight, cholesterol level and even blood sugar index. This test can be done in one visit and it’s the best way to find out how healthy your heart is to begin with.

2. Get enough sleep: Sleep is something that seems to be a luxury to some more than others. WE deprive ourselves of sleep and in turn we are weakening our hearts as well. So always get enough rest, your heart needs it too.

3. Eat right: Always opt for a snack with a peels rather than a snack with a wrapper. Eating more fruits and veggies are the best way to help your heart. And when you eat out, make smart choices. Avoid anything that says crispy, crusted, breaded or sizzling. Instead stick with roasted, steamed, grilled, baked or even poaches or broiled.

4. Stay moving: Always staying moving is the best way to a healthier heart and if you have trouble sticking with your exercising, up load your favorite music onto an MP3 player and get going.

5. STOP SMOKING!
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Earthly Eating Recipe

Spinach and Fig Salad
Serves: 4

8 ounces fresh spinach
8 ounces blue cheese
6 figs
Handful of almonds
1 tsp. cayenne pepper
1 tsp. powdered sugar
1 small shallot, finely minced
1/2 garlic clove, pureed
7 springs of thyme, stems removed
4 ounces pomegranate concentrate
2 tsp. Dijon mustard
1 ounce vinegar
4 ounces olive oil
Salt and pepper to taste

Preheat the oven to 275 degrees and roast the handful of almost for about 15-20 minutes.

Cover the almonds with a dusting of powdered sugar, cayenne and pepper to your taste and set aside.

Combine the shallots, garlic, thyme, pomegranate concentrate, mustard and vinegar and oil and season with salt and pepper to your own taste.

Mix the spinach with the dressing and season once more to your taste with salt and pepper.

Place the coated spinach in serving dishes and top with the almonds and the blue cheese and serve.

Happy Eating!

Did you know that many people when they go to purchase fruits, don’t consider buying figs as a part of their fruit bowl, and you maybe one of those people.

There are 150 Varieties of figs the grow world wide and come from the ficus tree. The majority of the figs that grow are dried, but fresh varieties are still available and are offered from the simple grocery store to health food stores as well.

The leaves of the fig are edible just like the fruit and are a good source of potassium, fiber and even calcium. In the United States alone, California is the state that produces the most figs and Turkey, Green and even Spain and Portugal are the top growing countries in the world.

Figs can be used in a variety of ways from dips to deserts to even salads and jellies. Next time you are shopping for fresh produce, pick up a fig or two and bring them in on a regular basis to your fruit bowl. If you pick it fresh, be sure and eat it within two days though. Figs have very short shelf life and spoil rather quickly.
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Earthly Eating Recipe

Ice Cream Blocks
Makes: 2 dozen

1/4 cup butter or margarine
1 pkg. mini marshmallows (6 cups)
1 pkg. coco pebbles cereal or fruit pebbles
2 or 3 pints ice cream, vanilla, softened slightly

Line two 13×9-inches with lightly buttered parchment paper.

Microwave the butter in a large microwaveable bowl on high for about 45 seconds or until melted. Add the marshmallows and mix to coat. Microwave 1 and half minutes or until marshmallows are melted, stir often. Add the cereal and mix to coat well.

Press 1/2 of the cereal mixture into ach prepared pan, cool and cut into 2-inch squares.

Spread 1 square with a scoop of ice cream and top with a second square to make a sandwich. Repeat till all squares are used.

Happy Eating!

• Spicy Stew
Serves: 6

1 tsp. ground cumin
1/4 tsp salt
1/4 tsp. black pepper
6 chicken thighs, skinned
1 cup chopped onion
1 can Mexican-style stewed tomatoes with jalapenos, undrained
1 can chopped green chilies
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream

Combine the cumin, salt and pepper and sprinkle over the chicken thighs.

Place the chicken in a slow cooker, stir in onions, tomatoes and chilies. Cover and cook on high for about 3 hours. Stir in beans. Cover and cool for another hour.

Place the chicken thighs in 6 soup bowls and ladle the stew on top and serve with cilantro and sour cream on top.

• Chicken and Rice Soup
Serves: 3

1 can condensed cream of chicken soup
1 can of water
3/4 cup white rice

Heat the can of cream of chicken soup with the water as directed on the can.

Stir in 3/4 cup uncooked white rice, cover and let stand for 5 minutes. Serve with cheddar cheese sprinkled on top.

• Italian Sausage Soup
Serves: 12-14

1 lb. Italian sausage, spicy
1 cup kidney beans, drained
1 can stewed tomatoes
1 qt. water
10 bay leaves
1/2 tsp. garlic salt
1/2 tsp. thyme
Pepper
1 bouillon cubes
2 diced potatoes
4 diced carrots
1 diced green pepper
1 diced onion

Brown the meat and drain the fat. Add the remaining ingredients to the meat and simmer for about 1 hour in a crock pot or large stock pot over medium low heat. When heated through, Serve with salt and pepper sprinkled over the top to individual taste.
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Earthly Eating Recipe

Creamy Herb Spinach Dip
Serves: 1-1/2 cups

10 ounce frozen chopped spinach
1/2 cup sour cream
1/2 cup mayo
2 tbs, thinly sliced scallions, white parts only
1 tbs. chopped fresh dill leaves
1/2 cup packed parsley leaves
1 small garlic clove, minced and pressed with a garlic press
1/4 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. black pepper
1/2 medium red bell pepper, diced

Thaw the spinach in the microwave for about 3 minutes and remove and break apart.

In a food processor, process the spinach, sour cream, mayo, scallion, dill, parsley, garlic, hot pepper sauce, salt, and pepper until completely smooth. Transfer mixture to a serving bowl and sprinkle on bell pepper. You can stir them into the mixture or omit them if you prefer. Serve with veggies, crackers or on toast.

Happy Eating!

When it comes to eating tuna fish not a lot of us know any other way besides right out of the can or mixed together with other ingredients and sauces to make tuna salad. Here are a few other ways to give that tuna fish a bit of texture and flavor that will be extra yummy when it comes to making it for a picky crowd or just the kids on the weekend.

• Add some spicy mustard, red onion that has been chopped and diced into small pieces, and some chopped dill pickle or dill relish mixed in and placed in a pita pocket with a bit of lettuces and tomato.

• Add a tbs. of chili powder, a tbs. of taco seasoning. With a warmed hot taco shell of white corn place the tuna mix inside with a bit of salsa on top and some fresh torn cilantro sprinkled on top if the salsa.

• Chops some dill pickles and some peeled and chopped celery in a bowl with the can of tuna and a bit of mayo. Spread on whole-wheat toasted and enjoy. Or you could use this same technique for caned or fresh chicken as well.

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Earthly Eating Recipe

Cherry Poppy Seed Twink Cookies
Makes: 30 cookies

1 cup confectioners’ sugar
1 cup butter, softened at room temperature
1 tsp. vanilla extract
1 egg
2 cups all-purpose flour
2 tbs. poppy seeds
1/2 tsp. salt
1/2 cup preserves of cherry

Preheat the oven to 300 degrees. Meanwhile, in a large bowl, combine confectioners’ sugar and butter and beat until fluffy. Add the vanilla and the egg and blend until well combined.

Add the flour and poppy seeds and combine till just moist. Add the salt finally and combiner well. Drop in an ungreased cookie sheet in teaspoons. Press with thumb to make and imprint in the center of each cookie. Fill with cherry preserves and bake for about 25 to 30 minutes ort until light golden brown. Cool on wire rack before serving.

Happy Eating!

• Creamy Double Decker Fudge
Makes: 1 and 1/2 pounds

1 cup peanut butter chips
1 can sweetened condensed milk (not evaporated milk)
1 tsp. vanilla extract, divided
1 cup semi sweet chocolate chips

Spray an 8-inch square pan with cooking spray and in a small microwaveable bowl, place the peanut butter ships and 2/3 cup of the semi sweet chips with the condensed milk and microwave on high for 1-1/2 minutes. Stir after 1 minute and cook until melted when stirred. Mix in 1/2 of the vanilla and place in the prepared pan. In a separate bowl repeat the process with the rest of the semi sweet chocolate and add the other half of the vanilla. Spread over the top and refrigerate until solidly firm. Turn fudge out on a cutting board and cut into squares.

• Mixed Nut Chocolate Fudge
Makes: 2 pounds

2 cups semi sweet chocolate chips
1 cup milk chocolate chips
1 can sweetened condensed milk (not evaporated milk)
1 cup coarsely chopped mixed nuts
1 tsp. vanilla extract

Spray an 8-inch baking pan with cooking spray and in a heavy saucepan over medium heat, melt the chocolate, with the milk. Stir constantly until smooth. Mix in the nuts after you remove the pan from the heat and combine in the vanilla. Spread evenly into prepared pan and refrigerate till firm. Turn out on a cutting board and cut into squares.
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Earthly Eating Recipe

Beef Stroganoff
Serves: 6

4 cups uncooked medium egg noodles
1 cup beef broth
1 tbs. Worcestershire sauce
1 tsp. balsamic vinegar
2 tsp., tomato paste
1 tsp. salt, divided
Cooking spray
1 lb. boneless, sirloin steak
1 cup chopped onion
1 package pre-sliced mushrooms
3 tbs. all-purpose flour
1/2 cup reduced fat sour cream
1/4 cup chopped fresh parsley

Cook the pasta according to how the package direct, omitting the salt and the fat. Meanwhile, combine broth, Worcestershire sauce, vinegar, tomato paste, 1/2 tsp. salt, and 1/8 tsp. pepper in a bowl and whisk until combined,

Heat a Dutch oven coasted with cooking spray over medium heat and sprinkle beef with 1/2 tsp. of salt and 1/2 tsp. pepper. Add the beef to the pan and cook 3-1/2 minutes on either side or until desired doneness. Remove beef from the pan and add onion and mushrooms to the pan. Sauté for about 3 minute and stir in flour and cook an additional minute. Stir in broth mixture and cook an additional minute as well. Cut beef into thin strips and return to pan. Stir in paste, sour cream and parsley and cook for about 5 minutes. Remove from heat and serve.

Happy Eating!

Health experts have all agreed, that cutting out at least one day a week in your eating of red meat you can help your body more. Here are some ideas to help you get started in cutting out the meat from your diet in an easier way.

1. Veggie Stew: Use zucchini, yellow squash, onions, and a bit of oil. Sauté them in a skillet and set aside. In a large pot add a can of tomatoes with their juices, chickpeas drained, pinch of salt and a pinch of each cinnamon and cumin heat thoroughly and add the sautéed veggies. Simmer for 30 minutes and serve.

2. Veggie Omelets and Has Browns: Heat a tsp. of olive oil in a skillet and sauté some onions. Remove the onions and add diced potatoes and season with salt and pepper. Cooke stirring often and cook until soft. Add the onions and press flat. Cook on either side and serve.

3. Roasted Veggie Pasta with Garlic Bread: Prepared garlic bread as purchased from the grocery store. Or prepared your own with butter and garlic salt. Cook pasta according to how the package directs and toss with roasted veggies from your oven or purchased as is with a bit of olive oil. Throw in some feta cheese and serve.

4. Veggie Minestrone: Boil 1/3 cup elbow macaroni and some chicken in a simmer pot for about 5 minutes. Add 2 cups Italian veggies and 1 cup chickpeas. Simmer for about 5 minutes and add 1/4 cup sun-dried tomatoes. Simmer for an additional minutes and serve hot.

5. Veggie Burgers: Purchase veggie burgers in your grocers freezer and top with cole slaw and a bit of avocado and serve.
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Earthly Eating Recipe

Lemon Meringue
Serves: 6

1-1/2 cups sugar
1/4 cup cornstarch
1 tbs. grated lemon zest
1/4 tsp. salt
1-1/2 cups milk
4 large eggs, yolks and whites separated into different bowls and allowed to sit at room temperature
1/2 cup lemon juice
1 tbs. unsalted butter
1/8 tsp. cream of tartar

Preheat oven to 350 degrees. Place 6 ramekins on a rimmed baking sheet.

In a food processor, combine 1-1/4 cups of the sugar, the cornstarch, lemon zest and salt and process till finely ground. Transfer to a medium saucepan and bring to a boil over medium heat till thick. Bowl about 1 minute, whisking often and then remove from heat.

Whisk yolks in small bowl and gradually whisk in 1 cup of the lemon mixture. whisk in the lemon juice and bring mixture back to a boil. Remove from heat and whisk in butter until well blended with the other ingredients. Spoon into ramekins and place a sheet of parchment lined foil over the top of each one.

Beat the 2 egg whites and cream of tartar in a medium bowl until well blended and soft peaks form. Gradually add 1/4 cup sugar and continue till stiff peaks form. Place a dollop of meringue onto each ramekin top of lemon pudding. Place in the oven for about 8 minutes until meringue turns brown on top but doesn’t burn. Cool at room temperature and chill for about 4 hours before serving.

Happy Eating!

• Lemon Drops
Makes: 40 cookies

1-1/2 sticks unsalted butter, softened
1/2 cup confectioners’ sugar
1/4 cup granulated sugar
1 large egg
1 tsp. grated lemon zest
1 tbs. lemon juice
1 tsp. vanilla extract
1 tsp. baking powder
2 cups all-purpose flour
1 cup prepared lemon curd

Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, then set aside. Beat in egg and lemon zest along with the juice and vanilla. On low speed, beat in baking powder, then the flour, until well blended together. Cover and chill for about 1 hour. Place the lemon curd into a small bag and seal.

Heat the oven to 350 degrees and round dough into small balls and place 2 inches apart on a prepared cookie sheet. Make a deep depression with your thumb in the middle of each cookie. Using the plastic bag with the lemon curd inside, cut a corner from the bag and pipe a small amount of curd into the depression of each cookie. Bake for about 15 minutes or until lightly browned. Cook on a rack and sprinkle with confectioners’ sugar before serving.

• Lemon Cake
Serves: 20

2-1/2 cups all-purpose flour
Baking Spray
1/2 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. each baking soda and salt
2 sticks butter, unsalted and softened
1-3/4 cups sugar
1 tbs. grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk

For the Sugar Glaze:
1 cup sugar
1/3 cup lemon juice

Heat the oven to 325 degrees. Meanwhile, coat a 10-12 cup Bundt pan with baking spray and set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder and salt with the salt and mix till well blended.

In another large bowl beat the butter, sugar, lemon zest just until well blended. With the electric mixer on low, slowly add the flour and buttermilk in alternate additions until batter is smoother. Scrap into prepared Bundt pan and level with a spatula. Bake for 55 minutes until a knife comes out clean when inserted. Cook for 5 minutes.

Meanwhile, for making the sugar glaze you need to whisk together all the ingredients listed under glaze until the sugar is completely dissolved. Transfer cake to a serving platter and drizzle glaze over the top. Let set overnight before serving.
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Earthly Eating Recipe

Crunchy Onion Chicken
Serves: 4

2 cups fried onions
2 tbs. flour
4 boneless, skinless chicken breasts filets
1 egg, beaten

Crush the fried onions with the flour in a plastic zip-top bag. Dip the chicken into the egg that has been lightly beaten in a small bowl. Then place breasts into bag and coat with onion, flour mixture. Bake in the oven at 400 degrees for about 30 minutes or until cooked through.

Happy Eating!