White Grape Chocolate

Ingredients

• 2 cups white chocolate chips
• 2 teaspoons shortening

• 1 pound seedless grapes
• 1 cup finely chopped salted peanuts

Directions

1. Combine the white chocolate chips and shortening in a small microwave-safe bowl. Heat in the microwave for 30 second intervals, stirring between each, until melted and smooth. Spread the chopped peanuts out on a piece of waxed paper or a dinner plate.
2. Dip clean, dry grapes into the chocolate, then roll in the peanuts. Set on waxed paper until dry. Warm chocolate as needed in the microwave to keep it liquid.

Cheesy Chicken Enchiladas

Ingredients:

2 cups cubed cooked chicken 
1/4 chopped onion
4 cups shredded cheddar cheese
1 cup sour cream 
8 (8 inch) flour tortillas
1 1/2 cup chopped tomatoes
1/2 black olives





Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.
2.  In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
3. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
4. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

These turned out to be a delicious Saturday night snack-dinner since they went great with cheese and crackers!

Chocolate-Hazelnut Rice Pudding

I was unsure about this dish for this category but the recipe creator insisted it was a snack for perhaps when people come over, and that it was nutritious if you picked the better (healthier) versions of regular foods. I found it here. Also I sneak tasted it before it set and I HAVE NO COMPLAINTS, which is excellent because the last few things have not been quite so satisfactory.

Ingredients:
2 Tbsp unsweetened Dutch-processed cocoa
1/2 cup plus 2 Tbsp sugar
pinch of salt
5 cups skim milk
1 Tbsp unsalted butter
1 cup short grain white rice
1/4 cup Frangelico
2 ounces bittersweet chocolate, chopped
1/4 cup plus 2 Tbsp plain nonfat yogurt
1/2 cup blanched hazelnuts, toasted and coarsely chopped
1 Tbsp lightly beaten egg white
4 tsp sugar

Directions: Whisk together cocoa powder, sugar, salt, milk in a meduim saucepan over medium heat. Bring to simmer and remove from heat. Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent (1-2 minutes). Add milk mixture; bring to simmer stirring occasionally. Reduce heat; simmer gently until rice has absorbed most moisture (around 30 minutes). Remove from heat. Add Frangelico and chocolate; stir until chocolate melts. Pour into bowl and refrigerate until cold (about 2 hours). Stir in 1/4 cup yogurt. Preheat oven to 300. Hazelnut crunch - toss together nuts, eggs white and sugar. Spread on rimmed baking sheet lined with nonstick baking mat. Bake, stirring often until nuts are golden and dry (about 15 minutes). Let cool completely on a rack. THEN: Divide pudding into bowl and top with hazelnut crunch and remaining yogurt if wanted.

Changes: For changes, I used the less healthy version of everything (regular yogurt etc.). I didn't use Frangelico because it sounded sketchy when everything else sounded reasonably delicious. I didn't make hazelnut crunch because my family voted no to it.

Two-Cheese Pasta and Tomatoes

This recipe, from Anne Lindsay's New Light Cooking, was rather disgusting according to everybody and I'm not sure if that is because it was more of a soup than pasta, or because I skipped some rather important ingredients. I DO NOT RECOMMEND. Should you be so brave to try it and succeed, I encourage you to post on what went wrong.

Ingredients:
8 oz macaroni
1 cup grated old Cheddar cheese
1 cup chopped green onions
1/2 cup freshly grated Parmesan cheese
1/3 cup all purpose flour
1 Tbsp dried mustard
1 tsp dried tarragon
1/2 tsp each of salt, pepper and paprika
3 cups 1% milk
2 tomatoes chopped
2 Tbsp chopped fresh parsley (optional)

Directions: In a large pot of boiling water, cook macaroni for 10 minutes; drain. Meanwhile in a bowl, combine cheeses, onions, flour, mustard, tarragon, salt, pepper and paprika. In a large saucepan, heat milk until hot; add cheese mixture whisking constantly until well combined. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in macaroni; cook for 2 minutes. Stir in tomatoes. Add parsley. Serve.

Changes: I used shells for noodles. I didn't use green onions, tarragon or tomatoes due to a dislike. I did go for the parsley because we had quite a lot on hand. I doubled the entire recipe because we had a lot of people.

Lemon Chocolate Tart

I decided to attempt this dessert, also from Anne Lindsay's New Light Cooking, because I need something sweet after that horrible soy sauce. I was unsuccessful because our oven burns everything, and I swear I turned it to a lower heat and put it in for less time, but to no avail.

Ingredients:
2 cups chocolate wafer crumbs
2 Tbsp butter, melted
2 Tbsp corn syrup

Lemon Filling:
3 eggs
2 eggs whites
3/4 cup granulated sugar
Grated rind of 2 medium lemons
1/2 cup fresh lemon juice
2 tsp icing sugar

Directions: Pulse chocolate wafer crumbs until fine. Mix butter with corn syrup. Drizzle butter mixture into crumbs well. Butter a pie plate. Spread chocolate mixture over bottom and up sides, pressing firmly so mixture holds together. Bake in 375 F oven for 10 minutes. Lemon Filling: In bowl whisk eggs, egg whites and sugar. Whisk in lemon rind and juice. Pour into baked chocolate crust. Bake in 375 F oven for 18-20 minutes or until top is barely set. Let cool. Sift icing sugar over top. Serve.

Changes: I mixed everything in a regular bowl because we don't have a processor. Also, I had no chocolate wafer crumbs so I used graham crumbs and shredded dark chocolate into it. I didn't use lemon rind because we don't shop on Sunday, and I only decided to make this today.

Thai Noodle and Vegetable Stir-Fry

I chose this recipe because I tend to like Thai food, but regrettably I used soy sauce with I really dislike, so it didn't turn out so well. My dad liked it however so I consider it a win. This recipe also came from Anne Lindsay's New Lighting Cooking cookbook.

Ingredients:
4 oz rice vermicelli noodles (or spaghetti)
4 cups chopped stir-fry vegetables or 1 pkg frozen mixed Chinese vegetables thawed
1 Tbsp vegetable oil
2 cloves garlic minced
1 fresh red chili pepper seeded and chopped, or 1/4 tsp red pepper flakes
3 Tbsp oyster sauce
2 Tbsp fresh lime or lemon juice
1 Tbsp each of fish sauce (or soy sauce) and minced gingerroot
1 tsp granulated sugar
3 green onions chopped
2 Tbsp toasted sesame seeds

Directions: Soak noodles in hot water for 15 minutes; drain. In a large pot of boiling water cook vegetables for 2 minutes. Add noodles; cook for 1 minutes or until tender. Drain. In a large nonstick skillet. heat oil over medium heat; stir-fry garlic for 1 minute. Stir in chili pepper, oyster sauce, lime juice, ginger and sugar; cook for 1 minutes. Mix noodle mixture in skillet; cook, stirring, for 1 minute. Sprinkle with green onions and sesame seeds.

Changes: I used spaghetti noodles, frozen regular vegetables, olive oil, pepper flakes, lemon juice, soy sauce as the alternatives. Furthermore, I decided to veto oyster sauce, gingerroot, green onions, and the sesame seeds. As an extra I put celery seed into the stir-fry to make the flavor stronger, as I was hoping to cancel out the soy taste.

Update!!! The rest of my family came home and enjoyed this thoroughly even after cooling and reheating. Only my taste buds disagreed.

Blueberry Bran Muffins

These Blueberry Bran Muffins make a great snack.  They are healthy and taste great!  I got my recipe from here.

Serves 12

2 eggs
1 1/2 cups buttermilk
1/2 cup coconut oil, melted and slightly cooled (although still liquid)
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 tablespoon fresh lemon zest
3/4 cup natural cane sugar
2 cups Bran Cereal (like All-Bran)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
2 cups fresh or frozen blueberries (see Recipe Notes)
1 tablespoon butter, to grease the pan
1 cup pecan halves, optional (for the tops)

Preheat the oven to 350°F. Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, lemon zest and sugar. Stir in the bran cereal and both flours and mix well until thoroughly combined. The batter should be pretty stiff at this point. Carefully fold in the blueberries.

Butter 12 standard-size muffin cups liberally. Fill each to the very top with batter. Scatter the tops of the muffins with the pecan pieces, if desired. Bake for 35 minutes or until the tops are firm and slightly brown. Let cool for 15 minutes before removing muffins from tins. Serve warm or cover and store at room temperature for up to 3 days. 

Changes:  you may use frozen blueberries or add small slices of banana