Rava-Semia Idli

Ingredients
roast rava 1 cup
roasted  semia  1 cup
mustard seeds 1/2 tsp
chana dal 2 tsp
udad dal 2 tsp

ginger 1" finely chopped
green chillies 3 finely chopped
curry leaves finely chopped 1 sprig
hing little
salt to taste
buttermilk roughly 2 cups +
baking soda 1 tsp  or Eno fruit salt 1 tsp
oil 2 tbsp
cashew nuts 2 tbsp chopped rough ( optional)
carrot 1 cut fine
peas 1/2 cup

Method
Heat oil, add mustard seeds, once it crackles, add the dals, as they turn golden
add chopped ginger, chillies, curry leaves, hing, saute well. If adding cashews, slightly roast them too along with dals. Then I added carrpt & peas, cooked them.
Then add the roasted semia & rava, mix well, add salt to taste. Cool
Then add buttermilk, mix well, keep aside for 10 minutes, if it is too thick compared to normal idli batter, then add more buttermilk or some water, then test the consistency. Now add the baking soda or Eno fruit salt, mix well.
Boil water in a cooker, slightly oil the idli plates ( if no idli plates, no problem, just take a plate that will go inside the cooker, which can be kept on top of a small pot, so that water won't go inside the plate while being cooked ) pour the batter, steam for 10-15 minutes, remove, wait for 2 minutes, then remove the idlis, serve hot with chutney of your choice or with milagai podi ( gun powder as some call it).

spicy vegetable cake !

Ingredients
potato 1 big
any left over veges also fine
as we had some left over mixed vege ( broccoli, carrot, peas, beetroot , beans, corn )
all purpose flour 2 cups
water roughly 1/2 cup
buttermilk 1/2-1 cup
salt & chilli pdr to taste
cheese strips
baking pdr. 1 tsp
eggs 2 
butter 1 tbsp + in room temperature

Method
Pre-heat oven to 180 deg. C
In greased a baking dish, I spread potato cubes mixed with salt & chilli pdr, along with some beetroot vege left over.
Beat butter & eggs well. Add flour, mix well, add buttermilk & water, beat well, the batter should be like idli/ cake batter. Add the other veges that you've , add salt & chilli pdr to taste, then baking pdr., mix well. If the consistency is too thick, then add some more buttermilk or water to get the consistency. 
You may put small bits of butter on top around as it can be dry, or towards to end, put wee bit of oil all over, that is what I did.
Pour the batter over the potatoes, bake roughly for 20 minutes, test if done, by poking a knife in the centre, if it comes out clean, then fine. Then add cheese, bake till cheese melts.

This really came out well & sadly all I got was a small piece that was left for me to sample ! but happy that the family loved it, it was filling, helped to finish the veges that were left over.

Roasted Brinjal Rounds/ Chips !

 Brinjal cut into rounds, marinated with masala for 30 minutes

Baked brinjals chips, as they're crisp !

Ingredients

Big brinjal 1-2 as needed, wash, cut into 1/2" thick slices, poke them lightly all over with knife or fork , so that the masala will go in.
For masala for 1 big brinjal
corainder pdr.  2 tsp
chilli pdr to taste
turmeric pdr 1/4 tsp
salt to taste
use either garam masala/ chana masala/ pav bhaji masal or combine all roughly 1 tsp
hing little


Method
spread the masala lightly on both sides & keep it aside for 30 minutes.
Then heat an oven 180 deg. C ( those who don't have, don't worry, you can do it on a non-stick tava, shallow fry, as will take minimum oil then) spread it individually on a plate , then put few drops of oil on top, bake for roughly 8-10 minutes, then turn, put again few drops of oil on each, keep for another 8 minutes or so. If you want it crisp, then slightly longer.
There you get brinjal roasted, which my  dear hubby wa fried, as he loves fried stuffs ! & he too liked it, as normally he isn't fond of brinjal. Those pieces which were crisp, tasted like chips !

Easy no-bake chocolate-oats cookies

Ingredients: 

• 2/3 cup sugar
• 1/2 cup unsweetened cocoa
• 2 tbsp  butter
• 1/2 cup low fat milk
• 2 1/2 cups quick cooking oats 
• 3/4 cup peanut butter
• 1 tsp vanilla
• powdered sugar, cocoa powder (optional)

Method

Mix the first 4 ingredients (sugar through milk) and boil in a 

small sauce pan for 2 minutes.

Remove from heat and mix in oatmeal, Peanut Butter and 

vanilla.

Drop by tablespoons onto a wax paper or roll into balls with 

slightly buttered hands and refrigerate overnight.

The next day you can roll them in powdered sugar or cocoa 

powder if desired. Keep refrigerated if storing for several days.

Low Fat Cheesecake

Ingredients
1/2 cup  Marie biscuit crumbs
FILLING:
24 ounces fat free cream cheese, room temperature
1 cup sugar or sugar substitute
1 teaspoon vanilla
6 egg whites, beaten until fluffy
TOPPING:
16 ounces fat free sour cream
3 tablespoon sugar or sugar substitute
1 teaspoon vanilla

Method
Preheat oven to 350 degrees F. Lightly spray a 9 inch spring form pan with cooking spray and sprinkle biscuit crumbs evenly over bottom. 

In a large bowl, use an electric mixer on low speed to beat together until well blended the cream cheese, the cup of sugar and 1 teaspoon of the vanilla. 

Fold in the egg whites.

Pour filling into prepared pan and bake for 45 minutes, or until center puffs and is almost set. Remove from oven. 

In a medium mixing bowl, combine the sour cream, the 3 tablespoons of sugar and the remaining teaspoon of vanilla and mix thoroughly. 

Spread mixture gently over cheesecake and return to oven for 5 minutes or until topping sets. 

Cool completely on a cooling rack, then refrigerated and allow to chill completely before serving.

ps- for Lime Cheesecake- Add 1/2 cup lime juice to filling ingredients for an almost fat free  Lime Cheesecake.

Twice Baked Potatoes

Ingredients
4 baking potatoes 
½ cup sour cream
½ cup milk
2 tbsp. butter
½ cup green onion/ scallions, chopped
1 c. cheddar cheese, shredded
Oil
Salt and pepper to taste

Method
Under running water, scrub the potatoes clean. Poke each potato several times with a fork to help release pressure build-up during cooking.
Rub each potato with a small amount of oil. Place on the centre rack of the oven and bake at 400 degrees for about 1 hour or until cooked through. Alternately, you can bake them in a microwave on high for 10-20 minutes. Check your microwave instruction booklet for recommended time.

Once baked, allow them to cool enough to handle. Slice the top off of each potato and scoop out the insides, forming a boat.

Place the potato filling into a bowl. Add the milk, butter and sour cream.  Using a hand mixer, mix until smooth. If you prefer a slightly chunky potato, use a hand-held potato master instead. Salt and pepper to taste.

Here you have two options:
1. If all of your potatoes will have the same ingredients, you can add  scallions and cheddar cheese into the mashed potatoes now. Mix well.
2. If your potatoes will have different ‘toppings’, then you will add those later.
Divide the potato filling into 4 parts and return to the skin “boats”.  Top with scallions and cheese if not already included.

Baked Lima Beans with Spinach and Feta

Ingredients
½ pound cooked large Lima beans
2 tablespoons olive oil
2 garlic cloves, minced
1 pound baby spinach
¼ cup chopped fresh dill
1 tablespoon snipped chives
2 ounces crumbled feta cheese
salt & pepper pdr. to taste

Method
Preheat the oven to 350 degrees.
Cook the beans according to the directions. Remove from the heat, and drain. Transfer to a lightly oiled baking dish, and add 1 cup of the broth or water.
Heat a large skillet over high heat, and blanch the spinach. Drain and rinse with cold water. Squeeze out excess water and chop coarsely.
Heat 1 tablespoon of the olive oil over medium heat in skillet and add garlic. Add spinach, dill and chives. Stir together until ingredients are combined.
Remove from the heat. Season to taste with salt and pepper.
Spread the spinach in an even layer over the beans. Sprinkle the feta over the spinach, and drizzle on the remaining tablespoon of olive oil. Bake 30 minutes until sizzling. Serve hot or warm.

Succotash

Ingredients
1 cup butter, divided
2 cups fresh Lima beans
½ teaspoon salt                
4 fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Method
Melt ½ cup butter in a large saucepan over medium heat. Stir in Lima beans and salt, and cook until tender, about 20 minutes.
Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining ½ cup butter. Cook until tomatoes are tender, about 20 minutes.
Stir tomatoes into Lima beans and add corn; cook 10 minutes more.

Lima Beans – the Buttery Bean l

What is Lima beans?
The Lima bean is also known as the butter bean. It’s called a butter bean because of the soft buttery texture and flavour it hides beneath a flat and oblong shape.
The Lima bean comes inside a long three inch pod. Each pod contains between two and four Lima beans. The beans are generally shaped like a kidney and are pale green in colour  Some people think that the Lima bean tastes a lot like a potato. Explorers in South America brought the beans to Europe and Asia.
They were introduced in Africa and eventually made their way to the United States. Lima beans began being cultivated in the U.S. in the 19th century. The majority of Lima beans grown in the U.S. are grown in California. They do require a warm and humid climate, making California an ideal location.

Health Benefits
Lima beans are high in tryptophan. That’s the same ingredient in turkey and milk that makes people feel sleepy. It’s an essential amino acid that is required for optimal bodily function.
Lima beans are also high in protein, folate, iron and fibre  They contain the element, molybdenum, which helps your body process sulphites  If you’re sensitive or allergic to sulphites you may reduce your symptoms by eating Lima beans. One cup of cooked Lima beans provides 13 grams of fibre – more than 50% of the recommended daily value. That same cup of cooked Lima beans also has just over 200 calories.

How to Eat
The most notable Lima bean recipe is succotash. It’s a Native American recipe that still remains quite popular today. Lima beans can also be enjoyed steamed and fresh from the pod like edamame. They’re also often puréed and flavoured with spices, garlic, and onions to make a hummus like dip. They’re also spectacular when added to soups. Lima beans are rich in protein and when consumed with rice provide a complete protein for your body. You can eat Lima beans and rice instead of meat for a low fat protein rich meal.
While Lima beans may not have been a childhood favourite you may be surprised how tasty they are as an adult. Their delicate flavour and soft buttery texture make them a delightful addition to soups and stews. Eaten alone or in a dish with other vegetables and beans the buttery Lima bean is a nutritious choice.

Kohlrabi Casserole

Ingredients
5 large kohlrabi
1 onion
2 tablespoons oil
2 tablespoons flour
1 cup milk
1 teaspoon chopped parsley
salt & pepper pdr. to taste

Method
Peel the kohlrabi, wash and cut into ½ inch slices.
Dredge each slice with flour and lightly fry on both sides.
Fry the finely chopped onion in the remaining oil, until yellow.
Add 1 teaspoon flour and let fry some more.
Then add milk and let come to a boil.
Place the fried kohlrabi in this sauce, season to taste and simmer, covered, shaking the pan from time to time.
At the end add the chopped parsley.
In this dish the milk can be replaced with water and added 1-2 tablespoons of tomato sauce.

Creamy Mashed Kohlrabi

Ingredients
1 large Kohlrabi, cubed
2 Tbsp Butter
½ Cup Milk
11/2Tbsp Sour Cream
2 Large Green Onions finely chopped
2 Cloves Garlic, chopped
Salt and Pepper to taste

Method
Peel and cut kohlrabi into small cubes. Add to boiling pot of water. Lightly salt water and boil at least 15 minutes until kohlrabi is fork tender.
Mince the green onions and garlic. Add garlic, green onions, sour cream, and butter to the bowl of a food processor. Leave the milk ready on the side.
When the kohlrabi is fork tender, drain it. Add well drained vegetable into the food processing bowl. Cover and process, adding milk as needed to achieve your desired consistency.
Return purée to warm pan and heat through as needed.

Creamy Kohlrabi Salad

Ingredients
1 pound( 400 gms) kohlrabi globes, each about 2 inches across 
3 scallions,finely chopped
1 tbsp finely chopped red onion 
1/4 cup ricotta cheese or fresh cottage cheese
2 tbsp mayonnaise 
1 tsp coarse mustard

Method
Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes. 
When kohlrabi are cool enough to handle, remove the skins with your fingers. Place kohlrabi in a medium bowl with scallions and onion. 
In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy. Pour ricotta mixture over kohlrabi mixture and toss well to combine. Serve warm or at room temperature.

Kohlrabi – The German Turnip

What is Kohlrabi?

Kohlrabi is a stout green vegetable that resembles a cabbage and a turnip in shape, size and color. The name kohlrabi comes from the German word for cabbage, kohl, and the German word for turnip, rube or rabi.  
It’s in the same family as the Brussels sprout, broccoli, cauliflower, kale, and collard greens. Kohlrabi tastes like the stem of broccoli but it has a crisper texture. Many people compare the texture of kohlrabi to an apple.
Kohlrabi is a root vegetable that has leafy greens which grow above ground. The greens are edible, too, and are often eaten like kale or collard greens. However, it’s the fruit that is most often eaten. It’s a popular food in Indian cuisine.

Health Benefits
Kohlrabi is packed with antioxidants. Antioxidants are the lovely chemicals and nutrients that help your cells repair. Eating vegetables and fruits high in antioxidants has been shown to prevent disease.
Like many vegetables, kohlrabi is also high in fiber, healthy carbohydrates, and it even has a bit of protein. One cup of kohlrabi has about 36 calories.

How to Eat
Eating kohlrabi is easy. You can peel it like an apple and dig in. You can dice it up and add it to salads. Many people enjoy eating kohlrabi raw. However, you can cook it too. If you like slaws, like coleslaw, you can shred a peeled kohlrabi and an apple and enjoy the crunchy sweetness.
Like many other vegetables in the kohlrabi family, it can be roasted too. Slow roasting tends to bring out the sweetness of vegetables and that’s true for kohlrabi. You can cut it into the shape of a French fry, sprinkle a little salt and enjoy.
It’s delicious boiled or sautéed and added to a curry. And if you enjoy pickles, pickled kohlrabi is delicious. It’s important to make sure you peel the kohlrabi well before eating. It has two outer layers that should be peeled away before eating raw or cooked.
Finally, don’t forget that the greens can be cooked too. Kohlrabi greens are excellent raw as part of a salad. They’re also delicious when sautéed in a bit of olive oil or tallow, onions and garlic.
While the kohlrabi has been called the ugliest vegetable, don’t go by its cover/ looks. Crunchy sweetness hides inside this rotund, green and bumpy vegetable.

HEALTHY BAKED SAVOURY AJWAIN STICKS

INGREDIENTS

RICE FLR.  1 CUP
BESAN  1/4 CUP
GHEE/ BUTTER 11/4 TBSP
SALT TO TASTE
CHILLI PDR 1/2 TSP OR TO TASTE
AJWAIN 1/2 TSP
HING 1/4 TSP
WATER TO NEED
OIL 2 TSP

METHOD

KNEAD ALL THE INGREDIENTS TOGETHER WITH JUST ENOUGH WATER TO MAKE A SOFT DOUGH ( SOFT ENOUGH FOR YOU TO BE ABLE TO ROLL WITH HAND INTO THIN STRIPS )
THEN LIGHTLY GREASE AN OVEN PLATE, SPREAD THE STICKS ON IT, BAKE IT 180 DEG C IN A PRE-HEATED OVEN FOR 10 MINUTES, BUT AFTER 5 MINUTES, TURN, PUT A FEW DROPS OF OIL ON THEM OR THEY MAY BE TOO DRY, THEN BAKE TILL THEY TURN LIGHT GOLDEN AS YOU SEE IN THE PICTURE.

PROCEED WITH THE DOUGH IN THE SAME WAY. ONLY TIRING THING IS TO ROLL, IF YOU WANT AN EASIER WAY OUT, JUST FLATTEN THEM WITH YOU HAND AS THIN AS POSSIBLE, THEN BAKE, AS WHO CARES FOR SHAPE, ONLY THE TASTE, RIGHT?

HEALTHY CAULIFLOWER-POTATO RICE

 POTATOES BEFORE BAKED

 POTATOES AFTER BAKED

 CAULIFLOWER AND TOMATO BEFORE BAKED

 CAULIFLOWER, POTATO BAKED WELL TOGETHER

CAULIFLOWER-POTATO RICE

INGREDIENTS

POTATO 1 MEDIUM CUT INTO SMALL PIECES
TOMATO 1 BIG
CAULIFLOWER FLORETS  2 1/2 CUP
RICE COOKED 3 CUPS
SALT TO TASTE
CHILLI PDR TO TASTE
TURMERIC PDR 3/4 TSP
GARAM MASALA PDR. 1/4 TSP
CHANA MASALA PDR 1/4 TSP
HING 1/4 TSP
AJWAIN/OMAM  1/4 TSP
SAUNF/FENNEL SEEDS 1/2 TSP
CUMIN/JEERA  1/2 TSP
OIL 4-5 TSP
GINGER-GARLIC PASTE 2 TSP

METHOD

IN A HEAVY PAN, ADD 1 1/2 TSP OIL, ADD AJWAIN, FENNEL SEEDS, SAUTE, ADD 1/2 OF THE HING GIVEN, ADD POTATOES, 1 TSP OF GINGER-GARLIC PASTE, SALT TO TASTE FOR THE POTATO, TURMERIC PDR. 1/4 TSP, MIX WELL.
AFTER A MINUTE, TRANSFER THIS TO A PRE-HEATED OVEN AT 170 DEG. C TO BE BAKED FOR 10-15 MINUTES OR TILL DONE. IN BETWEEN, SHAKE IT WELL. (The potatoes can be roasted on gas too, the same goes with tomato-cauliflower that follows below, don't worry, if you don'have oven ).

IN THE SAME PAN, HEAT REMAINING OIL,  ADD CUMIN, ONCE IT CRACKLES, ADD HING, TOMATO FINELY CHOPPED, ADD REMAINING GINGER-GARLIC PASTE, SALT LITTLE, TURMERIC PDR, CHILLI PDR TO TASTE ( INCLUDING FOR RICE), REMAINING TURMERIC PDR. , MIX WELL, AFTER 2 MINUTES ON MEDIUM FLAME, STIRRING WELL, &; CAULIFLOWER, SALT TO TASTE, MIX WELL, LET IT COOK ON GAS FOR 2 MINUTES.
THEN REMOVE THE POTATO THAT IS BAKED ON TO A PLATE, PUT THE TOMATO-CAULIFLOWER MIXTURE ON THE PLATE, SPREAD WELL, LET IT BAKE FOR ANOTHER 10-15 MINUTES, ONCE IT IS DRY, ADD POTATOES, MIX WELL, LET  IT ALL BAKE FOR 5 MINUTES WELL, SO, ALL THE FLAVOURS GET MIXED WELL.
ADD COOKED RICE, MIX WELL, CHECK FOR SALT.

SERVE HOT WITH ONION RAITA OR ANY RAITA OF YOUR CHOICE & ROASTED PAPAD.
TO ROAST PAPAD, I KEEP THEM EITHER WHOLE, DEPENDING ON THE SIZE, OR BREAK INTO HALF , THEN 4 PIECES, FOR 30 SECONDS TO ROAST ON HIGH POWER IN MICROWAVE.

THIS RECIPE IS HEALTHY, AS IT HAS VERY LITTLE OIL, THEN WHEN ADD WITH ROASTED PAPAD & RAITA MAKES A COMPLETE MEAL IN ITSELF.


ps- those who don't have oven, you can roast the potatoes well on the gas, remove, then cook tomatoes & cauliflower till almost dry, then add the potatoes, sauté well, then add rice,

EASY COFFEE CAKE

Ingredients

3/4 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup light brown sugar
1/2 cup chopped pecans/walnuts/almonds
1 teaspoon cinnamon

Method
Cream butter and sugar until light and fluffy. Add eggs and sour cream; mix well.

Combine flour, baking powder, soda, salt and nutmeg; add to batter and mix well. Pour batter into greased and floured baking pan. 

Combine brown sugar, nuts and cinnamon; mix well. Sprinkle one half of this mixture over cake batter; swirl mixture through batter. 

Top remaining 1/2 mixture evenly over cake batter. Cover and chill overnight. 

When ready to serve, preheat oven to 350 degrees F. 

Uncover casserole and and bake for 35-45 minutes or until cakes tests done with toothpick.

Easy Potato Soup

Ingredients
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 cups milk
salt, to taste
pepper pdr. to taste
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked crumbled bread pieces( croutons) 
5 ounces cheddar cheese, shredded

Method
Bake potatoes in Microwave until tender.
 Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended.
 Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. 
 Cut potatoes in small chunks. When milk mixture is very hot, whisk in potatos. Add green onion, sour cream . Heat thoroughly. Add cheese a little at a time until it is all melted in.
Serve hot with crisp bread pieces on each bowl.

No Bake Chocolate Cake With Icing

Ingredients

1/2 cup cooking oil
1/2 cup milk powder
1/2 cup sugar
1/2 cup cocoa powder
1 3/4 cups water
8 slices sandwich bread, torn into small pieces

FOR THE ICING:
4 tbsp milk powder
3 tbsp flour
3 tbsp sugar
1 tbsp cocoa powder
1 cup water

Method
Place cooking oil, milk powder, sugar and cocoa powder in large saucepan and stir to combine.

Add water and place mixture over medium heat, stirring constantly until blended.

Gradually add bread pieces until mixture forms a single piece.

Spread mixture in a dish  and let cool.

Spread  Icing on cooled cake and serve.

To prepare Icing: Place milk powder, flour, sugar, cocoa powder and water in saucepan. Cook over medium heat until ingredients form frosting-like consistency. Let cool before spreading on cake.

Pineapple walnut cake

Ingredients

3 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups vegetable oil
3 lightly beaten eggs
1 can (8-ounce) crushed pineapple, undrained
1 cup chopped walnuts
1/2 tsp grated lemon peel (optional)
1 cup shredded coconut (optional)

For the Frosting:
2 cups castor sugar
3-ounce package cream cheese, softened
1/2 cup butter

Method
Preheat oven to 350 degrees F. In a large mixing bowl, using a spoon, mix all cake ingredients together.

Pour into greased and floured big pan. Bake for 40-60 minutes. Cake is done when it crusts on top.

Cool on rack 20 minutes then invert. Mix all frosting ingredients together and spread on cake as soon as removed from pan.

Raisins- walnut bread

Ingredients

2 cups raisins
2 cups hot water
3 teaspoons baking soda
3 cups flour
1 cup brown sugar
4 teaspoons cooking oil ( not Olive oil)
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup chopped walnuts

Method

Boil water and pour over raisins and baking soda. Let stand overnight.

Preheat oven to 350 degrees F.

In the morning add in remaining ingredients. Grease three 1-pound  cans and bake for 1 hour, then remove bread from cans.

RICE CRISPIES AND PEANUT BUTTER BARS

Ingredients
1 cup white corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice crispies
Chocolate Frosting (or melted chocolate chips)

Method
Mix syrup and sugar in big saucepan. Heat at a medium temperature, stirring until sugar melts.

Add peanut butter. When this mixture boils, move from stove top and stir in Rice Crispies.

When thoroughly mixed, spread in 13X9" pan.

Top with frosting/chocolate chips. Cool. Cut into bars.

Crunchy No Bake Peanut Butter Bars

Ingredients

4 tablespoons unsalted butter
1 cup chunky peanut butter
1/2 cup light corn syrup
1/3 cup light brown sugar
pinch of salt
4 cups corn flakes, gently crushed
1 teaspoon vanilla
1/4 cup lightly salted peanuts, chopped
1 cup semi sweet chocolate chips
2 additional tablespoons peanut butter 

Method

Line an 8 by 8 inch pan with foil and spray lightly with cooking spray.
In a medium sauce pan, melt the butter, chunky peanut butter, corn syrup, and brown sugar. Stir until combined.
Add in the salt and vanilla. Stir in the corn flakes, lightly crushing them in your hands as you add them in. Stir to combine.
Pour the corn flake mixture in the prepared pan and smooth the top.
In a double boiler (or a bowl set over a simmering pot of water) melt the semi sweet chocolate chips and 2 additional tablespoons of creamy peanut butter together. This can be done in the microwave too, by keeping them in a mirco-safe dish for a minute or so.
Smooth over the top of the corn flake mixture and top with the chopped peanuts.
Chill for at least 2 hours before cutting.

No-Bake Chocolate Oatmeal Cookies

Ingredients
2 cups sugar
1/2 cup milk
1/4 cup butter
1/3 cup cocoa butter
1/2 cup peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Method
Heat the sugar, milk, butter and cocoa powder in a big  saucepan over medium-high heat to a boil. Boil for 1 minute.
Remove the saucepan from the heat. Stir in the peanut butter, oats and vanilla extract.
Drop the warm oat mixture by spoonfuls onto wax paper. Let stand for 15 minutes or until the cookies are firm.

Grapefruit salad with mint dressing

Ingredients
2 grapefruit, peeled and sectioned
4 fresh pears, peeled and cut into wedges
1 8-oz can apricot halves, drained
1 cup seedless grapes

Grapefruit Mint dressing:
2 tbsp honey
1 tbsp fresh grapefruit rind, grated
1 tbsp grapefruit juice, reserved from sections
2 tbsp chopped fresh mint leaves, or 1 tsp dried mint leaves, crushed

Method
In medium bowl, combine grapefruit, pears, apricot halves and grapes. Cover and chill.
In small bowl combine yogurt, honey, grapefruit rind, grapefruit juice, and mint. Mix well. Cover and chill.
To serve arrange the fruit in individual serving bowls. Serve the mint dressing on the side.

Apple and Grape Salad

Ingredients
2 cups apple cubed
1 cup Grapes; halved 
1/2 cup Celery; chopped 
1/4 cup Walnuts; chopped 
1 tsp Lemon juice 
1/3 cup Sour cream 
1/3 cup Plain yogurt

Method

In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates.

Grape Pie

Ingredients


2 cups flour
1 teaspoon salt
5 tablespoons shortening
5 1/2 tablespoon butter
ice water
4 cups grapes
1/2 cup sugar
3 tablespoon cornstarch

Method

Crust:  Combine flour and salt, then cut in shortening and butter with pastry blender. 
Add ice water to just hold dough together, then divide dough in half and roll out for top and bottom crusts.
Filling: Skin grapes by pinching skins and sliding insides into a bowl (keep skins separate and set aside.)  
Put the grapes and seeds from the bowl into a large saucepan and cook over low heat, stirring, until seeds separate from pulp, then strain mixture to remove seeds and discard seeds.
Mix together the grape pulp, the juice, and skins with cornstarch and sugar.
Place this mixture in crust and top with another crust. Vent top crust by placing small holes in top. 
Place a drip pan under pie pan in oven to catch any boil over.
Bake at 425 degrees F for 15 minutes, then reduce heat to 325 deg. F and cook for 10 more minutes or until crust is golden brown and juices are bubbly. Cool and serve alone or with ice cream.

GRAPES, APPLE ROSEMARY SALAD

Ingredients
1/4 cup sugar
3 or 4 fresh sprigs of rosemary
3 kiwi, peeled and diced 
2  green apples, cored and cut into small cubes
1 cup seedless green grapes, cut in half if desired

Method
Combine sugar and 1/2 cup water in a saucepan over medium-high heat, and bring to a boil, stirring gently to dissolve sugar. 
Add rosemary sprigs, reduce heat to medium and cook for an additional 15 minutes. 
Remove rosemary sprigs and discard, then bring the heat up to high and bring mixture to a boil, cooking and stirring until liquid is reduced to about 1/3 cup. Remove from heat and cool to room temperature. 
Put apples, grapes, and kiwi in a bowl and pour the syrup over them, tossing to coat the fruit evenly. 

White Grape Sherbet

Ingrredients

1 tbsp granulated gelatin

2 tbsp cold water

1/4 cup honey

2 cups white grape juice, divided

1 pint thin cream

Method

Put gelatin and water in a bowl and let stand for 10 minutes.

Put honey and 1/2 cup grape juice in a small saucepan and add gelatin mixture, stirring and heating over low heat until gelatin is completely dissolved; remove from heat. Add remaining grape juice, stir and put in refrigerator to chill.

Use an ice cream machine and process until mixture becomes a slushy consistency, then add the cream and continue freezing until completely set.

If you don't have an ice cream machine, transfer the mixture to a shallow, metal pan (like a baking pan) and put in your freezer for several hours, removing a couple times as it freezes and stirring until mixture becomes slushy. Then stir in cream and repeat several times more, freeze, stir, freeze, stir, until you can't stir it anymore because it's gotten solid.

CABBAGE-MUSHROOM CHEESY RICE

Ingredients

1 cup raw rice
oil to saute  vegetables
1/2 large onion, chopped
1/3 head cabbage, chopped
3 cloves garlic, sliced
1/3 cup mushrooms, sliced
1/4 teaspoon nutmeg
 chilli pdr. to taste
pepper pdr.  and salt, to taste
2 eggs
1 cup milk
1 cup Cheddar cheese, grated

Method
Preheat oven to 375 degrees F.

Cook the rice as usual. Put into a large, greased casserole dish.

Saute onion, cabbage, mushrooms and garlic in oil till soft. Season with  nutmeg, chilli pdr., salt and black pepper.

Beat together eggs and milk. Pour over rice and stir in.

Stir the cheese into rice.

Carefully stir the cabbage mixture into rice. Bake until hot and bubbling. About 15 to 20 minutes.

BROCCOLI CHEESE RICE CASSEROLE

Ingredients
4 tablespoons butter, plus more for greasing pan
4 cloves garlic, minced
1/4 cup flour
2 cups milk
1 teaspoon dijon mustard
salt & pepper to taste
2 + 1/2 cups cheddar cheese, shredded
1/3 cup fresh Parmesan cheese, shredded
3 cups cooked rice 
2 -3 cups cooked broccoli florets

Method
Grease a biginch casserole pan. Preheat oven to 400 degrees F.
In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

Quick Chocolate Fudge

Ingredients
16 ounces white chocolate baking squares, finely chopped
3/4 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips

Method

Combine white chocolate and peanut butter in a microwave-safe bowl. Microwave at HIGH 2-1/2 minutes or until melted, stirring twice. Pour into a wax paper-lined 10- x 15-inch rimmed baking sheet, spreading evenly.

Microwave chocolate chips in a microwave-safe bowl at HIGH 2-1/2 minutes or until melted, stirring twice. Pour over white chocolate mixture; swirl gently with a knife. Chill until firm. Break into pieces. Store candy in an airtight container in refrigerator.