Earthly Eating

• Pork and Noodles
Serves: 4

12 oz linguine
1 cup chicken broth
2 tbs, soy sauce
12 oz. ground pork
1/4 tsp. red pepper flakes
6 scallions cut into 1-1/2 inch pieces
1 large carrot, shredded
1 tbs. minced garlic
1 tbs. minced ginger
3 tbs. creamy nut butter
Chopped cilantro

Bring a large pot of water to boil and cook the linguine according to how the package directs. Stir together broth and soy sauce in a measuring cup.

Heat in a large skillet over medium heat, the ground pork, and red pepper flakes. Cook for about 5 minutes, braking up into pieces as it cooks. When pork browns add the scallions, carrot, garlic and ginger and cook for about 3 minutes.

Stir broth mixture and nut butter into the pork. Cook until the nut butter is melted and blended.

Reserve 1 cup of the pasta water and drain the noodles. Add to the skillet and toss to coat with sauce and serve with cilantro sprinkled on top.

• Sausage with White Beans
Serves: 8

2 tsp. oil
3 links Italian sausage
2 medium carrots, sliced thin
2 stalk celery, peeled and sliced
1 large onion, chopped
2 tsp. minced garlic
3 cans Great Northern beans, rinsed
2 cans diced tomatoes that have been roasted.
1/2 cup water
1 tsp. dried thyme leaves

Heat the oven to 375 degrees. Line a rimmed baking sheet with foil then parchment paper. Spray with a bit of cooking spray and set aside.

Heat the oil in a 5-quart pot over medium heat. Brown the sausage on all sides and remove to a plate to drain on paper towels.

In the same saucepan with the drippings, sauté the carrots, celery, onion and garlic until they are all golden brown. This should take about 5 to 7 minutes.

Cut the sausages into 1/4-inch thick slices and add the sausage, beans and tomatoes with their juices, the water and the thyme to the saucepan and simmer, covered for about 30 minutes. Allow to set aside while you prepare the crumb topping.

For the crumb topping you will need
2 tsp. oil
1 tsp. minced garlic
2 cups fresh bread crumbs
2 tbs. grated Parmesan and chopped parsley. Toss oil and garlic in the bread crumbs and spread over the top of prepared sausage and vegetables. Bake for 15 to 20 minutes and toss once until toasted. Serve hot.
______________________________________________________
Earthly Eating Recipe

Lemon and Raspberry Tarts
Serves: 6

Bake for 15 minutes and until lightly browned. Dust with confectioners’ sugar and serve hot.

Happy Eating!

• Grilled Tuscan Pizza
Serves: 4

4 flatbread pitas, Italian style
1 10 1/2 oz tub of Bruschetta or pesto
1 cup shredded Mexican style cheese blend
Grilled chicken or shrimp (if desired)
Basil leave, arugula or Parmesan cheese

Heat a broiler and spray a cooking sheet with nonstick cooking spray.

Brush the flat bread with 2 tsp. olive oil and place on the baking sheet. Broil for about 30 to 45 seconds up to 1 minute depending on browning speed. Remove from broiler and spread the tops with a bit of bruchetta and top with cheese blend.

Return to broiler and boiled an addition 30 to 45 seconds up to 1 minute. Watch closely so they do not burn. Garnish with basil leaves and Parmesan cheese once your remove from oven if desired and serve after cutting into wedges.

• Italian Steak with Creamy Polenta
Serves: 4

3/4 cup yellow cornmeal
2-3/4 cups water
3/4 tsp. salt
4 blade steaks
1/2 tsp. pepper
4 tsp. oil
1 small onion, sliced
2 bell peppers, chopped (optional)
4 oz. mushrooms, quartered
1 clove garlic, minced
1 can diced tomatoes in their own juice
1/4 cup grated Parmesan

Mix cornmeal, 2-1/2 cups water and 1/4 tsp. salt in a glass bowl. Cover and plastic and microwave on high for about 15 minutes, whisking every 3 minutes.

Sprinkle with 1/4 tsp., each of salt and pepper and both sides of steak. Meanwhile, heat 2 tsp. oil in a large skillet over medium heat. Cook the steaks for about 3 to 5 minutes until browned on both sides and remove to a platter to serve.

Heat the reaming 2 tsp. oil in the same skillet and sauté the onions, pepper and mushrooms for about 5 minutes. Add the garlic and cook for about 2 minutes more. Stir in tomatoes and the juice. Add the 1/4 cup water and 1/4 tsp., salt and pepper and simmer for about 5 minutes. Whisk the parmesan into the polenta and spoon the veggies over the steak and add sauce to just moisten everything. Serve with the polenta and enjoy.
_____________________________________________________
Earthly Eating Recipe

Ham and Cheese Melt
Serves: 6

Bake, uncovered 60 minutes until puffy and golden and let stand 5 minutes before serving.

Happy Eating!

• Chicken Posole
Serves: 4

1 can yellow hominy, drained
`1 can Mexican style diced tomatoes
1 can mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 tsp. cumin
5 chicken thighs, skin removed
Chopped cilantro
Lime Wedges
Tortilla chips (optional)

Combine the hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow cooker. Add the chicken and stir to combine. Cover and cook on high for 3 to 4 hours until the chicken is cooked through the veggies are tender. Skim and discard any fat from the surface.

Remove the chicken; pull the meat off the bones into shred and stir back into the slow cooker ingredients. Stir in cilantro. Serve with the lime wedge and tortilla chips if using.

• Ham and Cheese Mac
Serves: 4

Box of pasta shells
1/2 cup frozen peas
2 cups milk
1/4 cup flour
1 cup shredded sharp Cheddar
1/4 cup grated Parmesan cheese and 1 tbs. extra
1 cup diced smoked ham

Cool 2 cups small shell pasta as the package directs. Add 1/2 cup frozen peas for the last minute of cooking though. Drain the pasta and peas and set aside. Meanwhile, Heat broiler, whisk 2 cups milk ingot 1/4 cup flour in a large saucepan and stir while heating over medium high heat. Cook until simmering and remove from heat. Stir in 1 cup shredded sharp Cheddar and 1/4 cup grated Parmesan cheese. Add the pasta and pea mixture and 1 cup smoked ham.

Spoon 1 cup of mixture into 5 ramekins and sprinkle ach one with the remaining 1 tbs. Parmesan cheese. Broil until the broiler until lightly browned.

• Chicken and Onion Soup
Serves: 6

2 cups roasted chicken cut or torn into strips
2 tsp. olive oil
2 medium onions, halved and sliced into strips
8 cups chicken broth
1/8 tsp. ground pepper
2 medium carrots, sliced on a grater
2 stalks celery, sliced
3/4 cup bow-tie pasta

Heat the oil in a 10-inch skillet over medium heat. Add the onions and cool until they become brown or translucent. Remove from heat. In a slow cooker, heat the broth, black pepper, carrots and celery together. Stir in the pasta and chicken. Simmer in slow cooker for about 30 minutes or until the bow-tie pasta becomes tender. Stir in the onions and simmer for another 15 minutes, stirring occasionally. Serve.
_____________________________________________________
Earthly Eating Recipe

Turkey Meat Loaf
Serves: 6

Heat oven to 425 degrees. Meanwhile, spray a rimmed baking with cooking spray. Whisk eggs, salsa and chili powders together and add salt to combine completely. Add the 2 lbs. ground turkey. Stir to combine completely and add tortillas, scallions and cheddar and then cilantro. Mix with your hands to blend together completely. Form on the pan that was prepared with the cooking spray and form into two 9×3 -inch loaves. Brush the tops with the remaining 1/4 cup salsa and bake for 35 minutes until 160 degrees.

Happy Eating!

• Fresh Ground Peanut Butter and Banana Ice Cream
Serves: 8

4 cups vanilla low-fat ice cream
1 cup mashed ripe banana (abut 2 small)
1/4 cup whole peanuts mashed in your own food processor. Add a bit of olive oil to make the butter creamy

Place a large bowl in the freezer and let the ice cream stand at room temperature. Combine the bananas and the peanut butter in a small bowl and mash with a fork until well blended. Combine the ice cream and banana mixture together till well combined in the chilled bowl. Cover and freeze to desired consistency.

• Chocolate Mocha Ice Cream
Serves: 8

4 cups chocolate low-fat ice cream
1/4 cup Kahlua (this is coffee-flavored liqueur)
1 tbs. instant coffee grounds
2 ounces semi-sweet chocolate finely chopped

Place a large bowl in the freeze and the ice cream stand at room temperature. Combine the liqueur and coffee grounds in a small bowl and microwave on high for 30 minutes. Stir until the coffee is dissolved. Allow to cool completely.

With a rubber spatula or a wooden spoon, combine the ice cream, coffee mixture and chocolate chunks in the chilled bowl. Cover and freeze to the consistency you are wanting.
____________________________________________________
Earthly Eating Tip:

The best diet is a diet that is healthy in more ways than one. Here are a few tips to living a healthy and chemical free eating lifestyle.

1. No refined white sugar
2. No dairy that isn’t organic
3. No caffeine (this is a negative for anyone)
4. No sword fish
5. No tuna fish (if you must eat tuna, make sure it’s only 1 can a week or less)
6. No alcohol (cooking with alcohol is a bit different. The alcohol is cooked out while the food cooks.)
7. No peaches unless they are organic
8. No strawberries unless they are organic
9. No celery unless it is organic
10. No processes meats such as lunch meats or packaged meats of any kind.

Happy Eating!

The best way to stretch your grocery dollar is to eat the leftovers once a week. You can take most leftovers and turn them into delicious dishes in now time. Here are some suggestions.

1. Turkey: If you have a cooked turkey or even lunch meat turkey you can make a delicious meal in no time. Heat or roast the left over’s and turn the turkey into soup. Or, slice the turkey to use throughout the week in lunches for sandwiches.

2. Chicken: You can do some much with chicken such as use it for soups, sandwiches or even added to stir-fry at one point during the week. You can buy chicken legs and have them one night with mashed sweet potatoes and maybe some Swiss chard or use the chicken chilled after it’s been cooked thoroughly in chicken salad recipe to use for sandwiches throughout the week as well.

3. Pork Loin: Roasted pork loin is pretty much like chicken and can be used in a variety of ways. One easy one is taking pork loin left over’s and drowning them in BBQ sauce and allowing to marinate for a few hours them wrap in parchment paper lined foil and BBQ them on the grill.

4. Baked Ham: Baked ham can be used for sandwiches or even grilled for a breakfast treat with your morning eggs. Cut into smaller pieces and add to a noodle casserole or cold spiral noodle salad.
_____________________________________________________
Earthly Eating Recipe

Chicken and Almond Casserole
Serves: 4

Return chicken to the skillet and add the orange sections. Cook for about 5 minutes and turn chicken to soak up any juices that will appear. Serve with warm couscous on a serving platter and chicken on top. Sprinkle with slivered almond and enjoy.

Happy Eating!

• Italian Panini
Serves: 4

1 loaf soft Italian bread, cut in half lengthwise
2 tbs, Dijon mustard
1 cooked pork tenderloin, cut into 1/4-inch thick slices
8 slices of ham
Dill pickles
Slices of Swiss cheese

Coat a ridged grill pan or Panini maker with nonstick cooking spray. Heat to medium high.

Assemble the Panini for grilling by spreading the bottom half of the bread with mustard and add the pork, ham, pickles and cheese. Add the bread top and cit into four pieces.

Cook on the maker or pan for 10 minutes until browned and turn once halfway through cooking. Press down with a flat spatula or lid of maker while it cooks to make the sandwich firm.

• Turkey Panini
Serves: 4

8 slices white sour dough bread
1/4 cup bottled mango chutney
8 oz. sliced turkey
1 small red onion, sliced
1 jar roasted red pepper, drained
4 oz. Swiss cheese

Coat a ridged grill pan or Panini maker with nonstick cooking spray, heat to medium heat.

Assemble the Panini sandwich by spreading 4 sliced of bread with 1 tbs. chutney on each piece.

Top with turkey, onion, roasted peppers and then with cheese. Cover with other slice of bread and cook for about 5 minutes and turn one halfway through. Smash down with a spatula or the top of the Panini maker.

• Pita Panini
Serves: 4

4 regular sized pitas
1/2 cup pesto
1 jar roasted red peppers, drained
8 oz. shredded mozzarella

Coat a ridged grill pan or Panini maker with nonstick cooking spray and heat to medium high.

Assemble Panini sandwiches by splitting each pita in half and spread the rough side with 2 tbs. pesto. Top with peppers and cheese and cover with the other half of the pita. Cook, smooth side down for about 5 minutes, turning once halfway through cooking. Press to smash pita sandwich while cook.
_____________________________________________________
Earthly Eating Recipe

Grilled Cheese with Tomato Panini
Serves: 4

Assemble the Panini by laying slices of bread on a work surface and top with slice of cheese. Place the tomato slice on top of the slices of cheese. Cook for about 3 to 4 minutes turning halfway through cooking. Smash down while cooking. Remove from maker and serve.

Happy Eating!

• For the Salad:

1 pkg. bland of romaine and leaf lettuce, you could even use a bit of cabbage if you desire
1 can black beans, drained and rinsed (15 oz.)
1 pint cherry tomatoes cut in half
1 pkg. frozen corn, cooked and drained
3/4 cup thinly sliced radishes (optional)
1/2 small red onion, peeled and sliced
1 ripe avocado, peeled, cored and chopped
1 cup chopped red bell pepper
1/2 cup feat cheese, crumbled
Salt and black pepper to taste

• For the Dressing:

1/4 cup fresh line juice
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbs. honey
2 tbs. finely chopped fresh cilantro
2 tsp. minced garlic

Mix the honey dressing ingredients into a small bowl and combine everything but the olive oil. Once the other ingredients are combined, slowly drizzle the olive oil into the other mixture and whisk quickly till well combined.

Toss the lettuces with the cabbage, if using and pour dressing over the entire salad. Toss until every part of the salad is wet. Season with salt and black pepper and chill for about 10 minute before serving.
_____________________________________________________
Earthly Eating Recipe

Dulce de Leche Ice Cream
Serves: 8

With a hand mixer, combine ice cream with the milk in the chilled bowl. Cover and freeze to desired consistency.

Happy Eating!

• Tomato Soup with Chickpeas and Pesto
Serves: 6

1 tbs. olive oil
1-1/2 cups vertically sliced onions
1 cup finely chopped celery
2 cups water
1/4 tsp. salt
1/4 tsp. black pepper
3 cans vegetable juice (5-1/2 ounce cans)
1 can finely chopped tomatoes, undrained (28-ounce)
1 can chickpeas, drained (garbanzo beans, 15-1/2 ounce can)
1/3 cup uncooked macaroni
1/3 cup Pesto

Heat the oil in a Dutch oven over medium heat. Add onion and celery. Cover and cook for about 15 minutes, stirring occasionally. Add the water and the next 5 ingredients (water through the chickpeas), bring to a boil and add the pasta. Cover and reduce heat and simmer for about 20 minutes. Stir in the pesto and serve.

• Chicken and Dumplings
Serves: 4

2 cans condensed cream of chicken soup, undiluted
3-1/3 cups milk, divided
1-2/3 cup biscuit mix

In a 3-quart saucepan, combine the soup and 2-2/3 cup of the milk. Bring to a boil over medium heat and reduce heat. In a separate bowl, combine the biscuit mix and remaining milk to just combine. Drop by rounded tablespoons onto the simmering soup. Cover and simmer for about 15 minutes. Do not lift lid while it simmers. Test the dumplings and serve.

• Turkey and Wild Rice Soup
Serves: 12

2 tbs. olive oil
1 medium onion, chopped
1 cup chopped celery
1 cup thinly sliced carrots
8 cups chicken broth
2/3 cups wild rice
1 cup water
1/3 cup corn starch
1-1/2 tsp. poultry seasoning
2 cups cooked, chopped turkey
1 can evaporated milk (12 ounces)
4 ounces Swiss cheese, shredded
1/4 cup sherry

Sauté the onion, celery and carrots in the olive oil in a large stock pot over medium heat for about 5 minutes. Stir in chicken broth and wild rice and simmer for 45 minutes.

Combine the water and corn starch in a small bowl and stir until smooth. Pour mixture into a soup pot and continue until soup thickens slightly. This should take about 5 minutes. Add the poultry seasoning, turkey, milk and cheese. Heat an additional 2 minutes or until cheese is melted. Stir in sherry, if desired and serve.
_____________________________________________________
Earthly Eating Recipe

Chicken & Corn Chowder
Serves: 6

Serve in individual soup bowls and sprinkle with bacon over each serving.

Happy Eating!

• Chocolate Turtle Cheese Cake
Serves: 8

1 package caramel (about a 7 ox. pkg.)
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9-inch) chocolate crust piecrust
2 (3 oz.) pkg. cream cheese, softened
1/2 cup sour cream
1-1/4 cups milk
1 pkg. chocolate pudding mix, instant
1/2 cup fudge topping

Place the caramels and evaporated milk in a heavy saucepan and heat over medium high heat. Stir constantly and cook about 5 minutes until mixture is smooth. Stir in the pecans and pour into piecrust.

Combine the cream cheese, sour cream and milk in a blender and process until smooth. Add the pudding mix and mix for about 30 seconds.

Pour pudding mixture over caramel layer and cover evenly. Chill about 15 minutes. Drizzle fudge topping over the top layer and top with remaining pecans if desired. Chill for 10 minutes and serve.

• Apple Streusel
Serves: 6

2 medium tart baking apples
1/4 cup sugar
2 tsp. all-purpose flour
3/4 tsp. ground cinnamon
1 sheet refrigerated pie crust (1/2 box)

Preheat oven to 425 degrees, meanwhile, peel, core and chop apples into 1/4-inch pieces. In a large bowl, combine the apples, sugar, flour and cinnamon. Toss gently and set aside.

Open and unroll pie crust, roll out completely onto your work surface. Spray a muffin tin with cooking spray and using a 4-inch wide cup or bowl, cut circles in the pie crust and press the rounds into individual muffin cups. Reserve your cut off scrapes.

Divide the apple mixture into the prepared pie curst in the muffin tins and cut strips and place on top of the apple mixture in each cup. Fill the remaining cups up with a bit of water and bake about 18 minutes or until golden.
_____________________________________________________
Earthly Eating Recipe

Onion Pie
Serves: 6

Melt the butter in a nonstick skillet over high heat and add the onion. Cook for 5 minutes or until tender. Spoon onion into the prepared crust. Place cream cheesed and egg into a large bowl and beat with an electric mixer unto smooth. Add remaining milk, salt and hot sauce. Pour cream cheese mixture over onion and bake at 350 degrees for about 40 minutes. Let stand for 10 minute before serving.

Happy Eating!

1 cup ripe strawberries
1/3 cup water
1/3 cup sugar
1-1/2 tsp. cornstarch
1-1/2 tsp. fresh lemon juice
2 cups finely chopped strawberries

Mash 1 cup strawberries with a mashed and combine the strawberries and water in a small saucepan and bring to a boil. Cook, stirring occasionally. Press the mixture through a sieve into a large bowl and reserve 1/2 cup strawberry liquid, add water to measure to 1/2 cup of mixture if needed. Discard the left over pulp.

Combine sugar and cornstarch in a pan and add the strawberry liquid, stirring well with a whisk. Bring to a boil and cook for 1 minute. Stir constantly. Reduce the heat and cook for 2 minutes. Remove from heat and add the lemon juice. Cool and stir in chopped strawberries. Use with strawberry shortcakes or other delicate dishes if desired.

• Italian Vegetables Spread
Makes: 2 cups

1 cup butter with olive oil, softened
1 small clove of garlic, crushed
2 tbs. finely chopped green peppers
1 tsp. Italian seasoning
2 tbs. diced pimientos

Blend all ingredients and chill for at least 2 hours. Try this spread on breads, veggies and even on fish and baked potatoes. Store left over’s in the fridge.

• Cucumber and Tomato Salsa
Serves: 4

2 cups cherry tomatoes, quartered
3/4 cups finely chopped cucumbers
1/3 cup finely chopped yellow bell peppers
3 tbs. chopped fresh basil
2 tbs. capers
1-1/2 tbs. finely chopped shallots
1 tbs. balsamic vinegar
2 tbs. grated lemon rind
1 tsp. salt, divided
1/4 tsp. freshly ground black pepper, dived
1 tbs. olive oil

Combine the first 8 ingredients in a bowl and stir in the salt and black pepper to taste. If you would like to make the salsa a bit more liquefied, stir in the olive oil. Serve with fish or back flour tortillas.

• BBQ Sauce
Makes: 1 cup
1/4 cup granulated sugar
2 tbs. cider vinegar
1/8 tsp. black pepper
1/2 cup minced onion
1/2 cup minced green pepper
1 can (8 oz.) tomato sauce

Using a medium saucepan sprayed with cooking spray, sauté onion and green pepper for 5 minutes. Stir in tomato sauce, vinegar, granulated sugar and pepper and bring to a boil. Lower heat and simmer for 10 minutes. Serve with chicken or pork ribs.
_____________________________________________________
Earthly Eating Recipe

Super Bowl Potato Skin Poppers
Serves: 10

Preheat the oven to 350 degrees. Meanwhile, cook the potatoes according to how the package directs. In a bowl, stir together the cooked potatoes, cheese and 1 cup of sour cream. Stir together and add the bacon, onion and salt and pepper. Stirring to combine. Warm the tortillas and spoon equal amounts into the center of each one. Roll up burrito style and brush with the melted butter and place seam-side down on a baking pan. Bake for 15 minutes until golden brown. Cut in half diagonally and serve with remaining sour cream.

Happy Eating!

• Caramel Candy Bar Pudding
Serves: 6

2/3 cup sugar
3 tbs. cocoa powder
2 tbs. corn starch
1/4 tsp salt
2 cups milk
2 egg yolks
2 tbs. butter
1 tsp. vanilla extract
1/2 cup caramel ice cream topping
6 tbs. chopped peanuts
Whipped topping

Mix the sugar, cocoa powder, corn starch and salt in a large microwave bowl. Whisk in the milk and egg yolks until blended.

Microwave on high for about 7 minutes, stirring every 30 seconds until the pudding is thick. Remove and stir in butter and vanilla. Cover with plastic wrap and chill for about 2 hours in the fridge. Top with caramel topping, peanuts and whipped cream before serving.

• Banana Split Pudding
Serves: 6

2/3 cup sugar
2 tbs. corn starch
1/4 tsp. salt
2 cups milk
2 egg yolks
2 tbs. butter
1 tsp. vanilla extract
2 bananas
1/4 cup fudge topping
Whipped topping

Mix sugar, corn starch and salt in a large bowl. Whisk in the milk and egg yolks and mix till well blended. Microwave on high for 5 minutes and stir every minute. Cook until thick and remove from microwave. Stir in butter and vanilla, cover and refrigerate for 30 minutes. Layer pudding with banana and fridge and garnish with whipped topping before serving.

• Butter Brickle Pudding
Serves: 8

2/3 cup brown sugar
2 1/2 tbs. corn starch
1/4 tsp. salt
2 cups milk
2 egg yolks
2 tbs. butter
1 tsp. vanilla extract
1/3 cup toffee chips
1/4 cup chopped pecans, toasted
Whipped topping

Mix the brown sugar, corn starch and salt in a large bowl and whisk in milk and egg yolks until well blended. Microwave on high for about 8 minutes. Stir every 30 seconds. Stir in butter and vanilla and chill for 1 hour. Stir in toffee chips and serve with whipped topping on top.
_____________________________________________________
Earthly Eating Recipe

Baked Potato with Creamy Cheese Sauce
Serves: 2

Stir milk and corn starch with a whisk in a saucepan over medium high heat. Add the butter, salt and pepper and stir with a whisk. Heat to boiling, stirring constantly, for about 1 minutes. Add the cheese until smooth and serve over the top of two cooked baked potatoes.

Happy Eating!

• Basmati Rice with Corn and Pesto
Serves: 8

2 tsp. olive oil
2 cups sliced mushrooms
1 cup sliced green onions
2 cups uncooked basmati rice
3/4 cup water
1/4 tsp. salt
1/4 tsp. black pepper
2 (14 -1/2 ounce) cans chicken broth
1 (10 ounce) package frozen whole kernel corn, thawed and drains
3 tbs. pesto already made or homemade, your choice

Heat oil in a Dutch oven over medium heat and add the mushrooms and onions. Sauté for about 3 minutes. Add the rice and sauté another 2 minutes. Add water, salt, pepper and broth and simmer for about 20 minutes or until all of the liquid is absorbed.

Stir in corn and cook, covered for 5 minutes. Remove from heat and stir in pesto. Serve immediately.

• Arugula and Prosciutto-Stuffed Chicken Breast with Caramelized Shallots on White Rice
Serves: 6

6 skinless, boneless, chicken breasts halves
6 slices prosciutto
6 slices Gruyere cheese
1-1/2 cups trimmed arugula
1/2 tsp. salt
1/2 tsp. black pepper
3 tbs. all-purpose flour
1 tbs. olive oil

For the sauce:
1 cup thinly sliced shallots
2 tsp. tomato paste
2-1/4 cups fat-free chicken broth
1-1/2 tsp. water
1 tsp. cornstarch

Preheat the oven to 350 degrees and prepare chicken by placing the breast between 2 sheets of plastic wrap and pound out to 1/4-inch thick with a mallet or a rolling pin. Top each chicken breast with 1 slice of prosciutto, 1 slice cheese, and 1/4 cup arugula. Leave a border around the edge of each breast and fold in half. Pinch the edge together to seal and sprinkle with salt and pepper.

Dredge the chicken in flour and shake off the excess. Heat oil in a large nonstick skillet over high heat and add the chicken and cook for 5 minutes on each side. Place the chicken in a shallow baking pan and bake at 350 degrees for 5 minutes or until done.

To make the sauce, add shallots to the skillet and sauté for 4 minutes over medium heat and cook until browned. Add the tomato paste, and cook an additional minute. Stir constantly and stir in wine, bring to a boil and cook till reduced to about 1 cup. Add the broth and bring to a boil and cook until reduced by half.

Combine the water and cornstarch in a separate bowl and with a fork until smooth. Add the cornstarch mixture to the sauce and bring to a boil. Cook for about 1 and half minutes stirring constantly. Serve over the top of the cooked chicken and a bed of white rice.
_____________________________________________________
Earthly Eating Recipe

Chocolate-Chocolate Chips Cookies
Makes 4 dozen cookies

Combine the butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a heavy saucepan. Cook over low heat, stirring constantly, until the butter and chocolate are melted. Cool and set aside. Combine the flour, baking powder, and salt in a separate bowl and set aside. Beat the eggs, sugar and vanilla together with an electric mixer until smooth. Gradually add the flour mixture to the egg mixture and beat well. Add the chocolate mixture and beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans. Drop by tbs. onto a cookie sheet lined with parchment paper and bake at 350 degrees for 10 minute. Cool slightly and remove. Allow to cool completely on a wire rack and serve.

Happy Eating!

• Chocolate Streusel Bars
Makes: 36 bars

1-1/4 cup all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1/2 cup (1 stick) butter or margarine
1 egg
1 can sweetened condensed milk (not evaporated milk)
2 cups semi sweet chocolate chips, divided
1 cup coarsely chopped nuts

Heat the oven to 350 degrees. Grease a 13×9-inch baking pan. In a large bowl, stir together the flour, sugar and cocoa. Cut the butter until the mixture is coarse crumbs. Add the egg and mix well. Reserve 1-1/2 cups, and then press remaining mixture into the prepared pan. Bake for 10 minutes. Meanwhile, in a microwave-safe bowl, place sweet milk and 1 cup chocolate chips and microwave on high for about 1 minute. Mix and microwave an additional 30 seconds till chocolate is melted. Pour over the crust. Add nuts and remaining chips to the crust mixture and sprinkle over the top and bake for 30 minutes. Cool completely and cut into bars.

• Chocolate Toffee Bars
Makes: 36 bars

2-1/2 cups all-purpose flour
2/3 cup packed light brown sugar
3/4 cup butter
1 egg slightly beaten
2 cups semi-sweet chocolate chips
1 cup chopped nuts
1 can sweetened condensed milk, not evaporated milk
1-3/4 cups English toffee bits, divided

Heat oven to 350 degrees and grease a 13×9-inch baking pan. Meanwhile, in a large bowl, stir together the flour, and brown sugar. Cut in the butter until you get coarse crumbles. Add the egg and mix well. Stir in 1-1/2 cups chocolate chips and the nuts. Reserve 1-1/2 cups of the mixture and set aside. Press the remaining mixture into the bottom of the prepared b=pan. Bake for 10 minutes. Pour the sweetened condensed milk over the hot crust and top with about 1-1/2 cups toffee bits. Sprinkle reserved crumb mixture over the top and then finish with the 1/2 cups chocolate chips on top. Bake for 30 minutes until bars are golden brow. Sprinkle with remaining toffee bits and cool completely. Cut into bars and serve.

1 pkg. Chunk Brownie Mix
1 large egg
2 tbs. water
1/3 cup vegetable oil
1 can vanilla creamy frosting

Preheat the oven to 375 degrees, meanwhile, grease a cookie sheet and combine a brownie mix, egg, water and oil in a large bowl. Stir until well combine and a soft dough forms. Drop level by tbs. fulls onto the baking sheet. Bake for 8 minutes, do not over bake. Cool for 1 minute before removing to a cookie rack to cool completely. Spread the frosting on half of the cookies and top the frosting with another cookie. Press together and cool in the fridge for 30 minute to harden.
_______________________________________________
Earthly Eating Recipe

Molasses Cookies
Makes: 32 cookies

With wet hands shape the dough into 32 balls. Roll the balls in 1/4 cup sugar and place on a cookie sheet coated with the cooking spray. Bake at 375 degrees for 10 minutes. Cool completely on a wire rack 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.
_____________________________________________________
Earthly Eating Recipe

Pompano with Barbecue Glaze
Serves: 4

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!

• Cinnamon Buns with Buttermilk Icing

Cinnamon Sugar Filling
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt
1 tbs. unsalted butter, melted

Biscuit Dough
2-1/2 cups unbleached all-purpose flour, plus additional flour for the work surface
2 tbs. granulated sugar
1-1/4 tsp. baking soda
1/2 tsp. salt
1-1/4 cups buttermilk
6 tbs. unsalted butter, melted

Icing
2 tbs. cream cheese, softened
2 tbs. buttermilk
1 cup confectioners’ sugar

Place oven rack in the middle position and heat to 425 degrees. Pour 1 tbs. of melted butter into a 9-inch nonstick cake pan; coast the pan well. Spray a wire rack with nonstick cooking spray and set aside.

For the cinnamon-sugar filling, combine sugars, spices, and salt in a bowl and add 1 tbs. melted butter and stir with fork until moist. Set aside.

To make the biscuit dough, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl mix together the buttermilk and 2 tbs. melted butter. Add the liquid ingredients to the dry and stir until well combined. Transfer the dough to a floured work surface and knead until smooth.

Arrange dough into a 12 by 9-inch rectangle flatten out and sprinkle with cinnamon and sugar and roll the flattened rectangle up into a jelly roll round. Cut with a sharp knife about 2-inch rounds and arrange on the buttered cake pan. Brush with 2 tbs. remaining melted butter. Bake in the oven until the edges are golden bowl, about 25 minutes depending on your ovens temperature. Loosen buns with a metal spatula and slide off the pan to cool completely on a wire cooling rack.

Making the icing. While the buns are still cooling, line a rimmed baking sheet with parchment paper and set the rack with the buns on it over the top of the cookie sheet. Meanwhile, whisk the cream cheese and the buttermilk in a glass blow and whisk until smooth. Sift the confectioners’ sugar into the wet ingredients until it resembles a smooth glaze. Spoon the glaze over the top of the buns and serve immediately while the buns are warm and the glaze is liquid.
_____________________________________________________
Earthly Eating Recipe

Carmel, Covered Apples

Slowly dip the apple into the caramel mixture and place on a baking sheet lined with parchment paper to allow to dry. Sprinkle with crystal sugars or other sprinkles of your choice.

Happy Eating!