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Banana Pops

I’m sure you’re looking forward to a wonderful weekend.  In addition to some delicious recipes that are perfect for your weekend meals, I have a secret recipe for an easy to prepare sweet treat that everyone will love.  These banana pops are fun to make with all of your favorite toppings.  Get your kids involved with making these pops.

This dish is only one of the yummy kid friendly recipes featured in the “Kids Cookin’” cookbook.  This book contains a great collection of easy-to-follow recipes that taste amazing and are perfect for your own junior chefs in training.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Banana Pops

1-1/3 cups topping, such as ground toasted almonds,
toasted coconut, candy sprinkles or graham cracker crumbs
4 just-ripe bananas, peeled
1/2 cup honey
8 wooden craft sticks

Spread toppings of your choice on a plate or plates.

Cut bananas in half crosswise. Insert a craft stick into each cut end.

To assemble hold 1 banana over plate or waxed paper to catch drips.

Spoon about 1 Tbsp. honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or squeeze honey from a plastic honey bear container and smooth out with spoon.)

Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere .

Place pops on waxed paper-lined cookie sheet.

Repeat with remaining bananas, honey and toppings.

Serve at once.

Servings: 4

Source – Kids Cookin’

Enjoy these great-tasting recipes from our forum:

Grilled Chicken Sandwiches

Zucchini Quiche

Greek Pasta Salad

Find these recipes and many more on our forum: Go Here

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Macaroni Grill(™) Chicken Pasta Milano

Romano’s Macaroni Grill is a casual dining restaurant chain that specializes in Italian-American cuisine.  I was so disappointed when my local Macaroni Grill closed down.  Fortunately, I found a secret recipe for one of my favorite dishes.  The chicken pasta milano dish consists of sauteed chicken with mushrooms and a creamy garlic-sundried tomato sauce, served over bowtie pasta.  Extremely delicious and so filling.

You can always find a great selection of pasta recipes on our forum: Go Here

Enjoy!

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Macaroni Grill(™) Chicken Pasta Milano  
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1 pound chicken, cut into bit sized pieces
2 tsp olive oil
1 (12 oz) package mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 1/2 cup half-and-half
1 Tbls butter
1/2 cup Parmesan cheese
1 tsp black pepper
1 Tbls fresh basil, finely chopped
1 pound Farfalle (bowtie pasta)

Cook the pasta according to the package directions.

In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.

Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.

In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.

Add cooked pasta to the pan, and toss to coat.

Serve immediately. Top with additional Parmesan cheese if desired.

Serves 4

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Cafe Pasqual’s Quinoa Burger

Today’s 5 star secret recipe is for a delicious vegetarian burger.  At Cafe Pasqual’s in Santa Fe, New Mexico they prepare a wonderful quinoa burger with minced portobello mushrooms, sweet potatoes and zucchini with a tomato chutney.  Cafe Pasqual’s is dedicated to using fresh, seasonal, organic and naturally raised ingredients.  They serve a lunch and dinner menu featuring traditional Mexican fare.

You can find more great recipes that use quinoa on our forum: Go Here

Enjoy!

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Cafe Pasqual’s Quinoa Burger
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Tomato chutney:

1 tablespoon oil
1/2 teaspoon black mustard seeds
Pinch asafetida (or garlic powder)
1/2 cup rice wine vinegar
1 1/2 cups chopped fresh tomato
1/8 teaspoon curry powder, more to taste
1/8 teaspoon fenugreek, more to taste
1 1/2 teaspoons chopped fresh ginger
1 1/2 teaspoons chopped fresh peeled garlic
1/4 teaspoon powdered turmeric
1/4 teaspoon cayenne
1/2 teaspoon toasted cumin seeds, ground
1/2 teaspoon toasted coriander seeds, ground
1/4 teaspoon mace
1/2 cup sugar
1 1/2 teaspoons kosher salt
1/4 cup sultana raisins

In a heavy-bottomed sauce pan, heat vegetable oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to pop, add the rice vinegar, tomato, curry powder, fenugreek, ginger, garlic, turmeric, cayenne, cumin, coriander, mace, sugar, salt and raisins. Stir together and bring to a simmer, then reduce the heat and gently simmer until the liquid reduces and the mixture thickens slightly, 15 to 20 minutes. Remove from heat and cool, then cover and refrigerate until needed. This makes about 1 1/4 cups chutney.

Quinoa burger:

1 cup quinoa
2 cups water
1 small zucchini
1/2 cup olive oil, divided
1 large shallot, minced
1/2 teaspoon crushed red pepper flakes
2 large portobello mushrooms, stems removed and caps finely chopped (preferably using a food processor)
Kosher salt and freshly ground pepper, to taste
1 1/2 cups bread crumbs
1/2 cup mashed cooked yam, more if needed
3/4 cup guacamole, for garnish
6 toasted English muffins, to use as buns
6 tablespoons tomato chutney, for garnish
Daikon sprouts, for garnish
Thinly sliced fried shallot “sticks,” for garnish

Cook the quinoa. Rinse the grains well. Bring the water to a boil and add the quinoa, cooking until it is translucent and tender, and the germ has spiraled out from the grain, 12 to 15 minutes, careful not to overcook. Drain, measure 2 cups and set aside. This makes about 2 1/2 cups cooked quinoa, more than is needed for the rest of the recipe; the remainder can be eaten by itself or added to foods such as soups or salads.

While the quinoa is cooking, coarsely grate the zucchini. Spread the grated zucchini out on a kitchen towel, then roll up the towel and wring it to squeeze out as much moisture as possible. Set aside.

In a large sauté pan, heat the olive oil over low heat and add the shallot and red pepper flakes. Cook until the shallots are soft, about 3 minutes. Add the mushrooms and zucchini, and cook for 3 more minutes to soften, stirring often.

Place the mixture in a large bowl and add the quinoa, then add salt and pepper to taste. Set aside to cool, then add the bread crumbs and mashed yam, kneading the mixture to fully incorporate and form the burger base. Test the mixture by forming a very small patty and frying it in a sauté pan; if the burger is too soft to hold together, add more mashed yam to bind. Make 6 patties by pressing the mixture firmly with your hands.

Heat a thin layer of olive oil in a large skillet or grill pan over medium heat. Cook the patties until golden-brown on both sides, 3 to 4 minutes per side.

Spread a tablespoon of guacamole on the cut side of each toasted muffin slice. Place a cooked patty one one of the muffin slices, and top each with a tablespoon of tomato chutney and small handful of daikon sprouts. Top with a sprinkling of fried shallot sticks. Place the remaining muffin slice over the top, or serve the burgers open-faced.

Serves 6

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Fruity Frozen Yogurt

After the past couple hot and humid days, I figured it was the perfect time to share some recipes(below) for a few cool and yummy frozen treats.  First I have a secret recipe for frozen fruit yogurt.  You can make this yogurt using your favorite fruit combinations, so get creative.
This dish is only one of the delicious dessert recipes featured in the “Classic Desserts” cookbook.  In this book, you will find over 400 old and new pie, cake and cookie recipes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Fruity Frozen Yogurt

2/3 cup Sugar
1/2 cup Orange juice
2 cups Fruit, cut into pieces
2 tsp Lemon juice
1 cup Yogurt, plain
2 Egg whites

Combine sugar and orange juice in a saucepan. Heat and stir until sugar is dissolved. Set aside to cool.

Whirl fruit and lemon juice in blender until fruit is pulp. Add yogurt, blending well. With motor running, add cooled orange juice mixture.

Pour into a 9-inch square, flat pan and place in freezer for two hours or until mixture is frozen into a slush. Break up mixture and put in mixer bowl. Beat until smooth, adding eggs one at a time. Continue beating until light and fluffy.

Return to pan or freezer-proof dessert containers and freeze until firm, about one hour.

For very juicy fruit, such as raspberries or frozen fruit, the orange juice may be decreased in proportion to the amount of juice. Increase the lemon juice by 1 teaspoon for each 1/8 cup the orange juice is decreased.

Source – Classic Dessert Collection

Enjoy these great-tasting recipes from our forum:

Klondike Bars

Dairy Queen Buster Bars

Peaches & Cream Frozen Pops

Find these recipes and many more on our forum: Go Here

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