Cherry Chocolate Bomb's

Prep time 5 minutes add refrigeration time

12 Servings



2 Tbsp Water

1 Packages  or 3 oz Jelly Cherry Flavor

1/4 Cup of Irish Cream

1/2 Cup Evaporated Milk

3 squares of Bittersweet Chocolate, chopped

12 Cherries with Stem



Spay Molds of choice of placing ingredients in
Place molds on a cookie sheet or tray
Add water and Jello in a bowl stir.
when Jello is dissolved then set aside
Microwave milk and chocolate on high for 1 minute
Stir until Chocolate is melted completed
Add Irish Cream
Add gelatin Mixer
Stir with smooth
Pour into molds
Place Cherry in center of molds
Refrigerate for 3 hours
Until firm and knife can come out clean when poke it.
Unmold and Serve.

Kitchen Tips for You

Kitchen tips for you

• When a recipe calls for an egg, usually it is a large egg that they are referring to.
• Sweetened condensed milk and evaporated milk are two different products and cannot be used interchangeable in recipes.
• Sweetened condensed milk has a thicker consistency and its great for desserts because of it will not get sugary when heated and it will not form ice crystals in frozen desserts. also it thickens without heat when combined with an acidic juice, such as lemon, Orange, pineapple or apple. 
• for best results for bake cakes in the oven put in center in oven and do not open door until it is almost done. 
• If a cake is difficult to remove from pan, return it to warm oven for 30 to 60 seconds. then invert it into a serving plate or cooling rack. 
• Let cakes cool completely before icing or frosting. unless directions say otherwise. 
• Unfrosted cake layers can be frozen on a cookie sheet until firm. wrapped separately with plastic wrap and kept in the freezer. when they are ready for use, just thaw, frost and serve. 
• Use a wet knife to slice sticky, moist cakes and cheese cakes. Keep a tall glass of hot water handy to dip the knife before cutting. Wipe knife clean with a paper towel after each cut. 
• To prepare the perfect whipped cream. Chill the beaters, the cream and bowl before whipping the cream.
• To make it easier to grate chocolate, first place in the freezer for about 30 minutes.
• When whipping egg whites, make sure the beaters and bowl are free of greasy residue, or the white won't whip. 
• For more volume when beating egg white, let the whites stand to room temperature before beating. use a glass or metal bowl not plastic with a tapered bottom and wide top. Egg whites expand six times when beaten, so be sure the bowl is large enough. 
• To prevent yolks from mixing with the whites, separate the eggs in a small bowls before adding them to your large mixing bowl.
• Pasteurized eggs have been heated to a temperature that destroys disease producing bacteria but does not cook the eggs. These eggs are safe for eating without additional cooking. Each egg is marked pasteurized in carton.
• Nutmeg comes from the seed of a tropical evergreen tree native to the spice islands. The seed is covered in a lacy coating that is dried and ground into the spice called mace. Nutmeg can be purchased whole or ground. store nutmeg in a jar in a cool dark place. 

Pomegranets

Pomegranates

Usually a Christmas fruit or decoration

Means apple with many seeds

Been around sense the old testament 

Usually available in the fall seasons or early winter 

To eat ripe of skin as you would an orange 

Cut into squares 

Remove the bright red seeds 

Discard the whole membrane 

Seeds are Delicious in salads

Or use as a garnish 

Shrimp and Vegetables

Shrimp and Vegetables
Serves 4
Cooking and prep time - 25 minutes

1 (16oz) packages frozen broccoli, cauliflower, and Carrots

2 Tablespoon butter or margarine 

1lbs fresh shelled uncooked shrimp

2 garlic cloves

1/4 teaspoon salt

1/2 teaspoon dried tarragon leaves

1/2 cup dry bread crumbs

2 tablespoons of Parmesan cheese

2 Tablespoons butter or margarine melted



Cook Vegetables according to directions on back of bag. 
Keep warm in baking dish.
Meanwhile melt 2 tablespoons butter in large skillet
Add Shrimp, garlic, and tarragon.
Cook and stir 3-4 minutes or until shrimp turn pink
Spoon in to baking dish of vegetables
In small bowl, Combine bread crumbs, Parmesan cheese and 2 tablespoons of melted butter.
Sprinkle over shrimp and vegetables. 
Cook in oven until lightly browned. 5 minutes about 

Serve immediately.

Foods to Gear Up your SEX Drive - Libido Enhancing Foods

Foods to gear up your Sex Drive - Libido Enhancing Foods

Oysters - Improves dopamine levels in both men and women which help boost libido. Two oysters are extremely high in zinc which is vital for healthy sperm and testosterone production. Oysters have been prized as a love food!

Watermelon - Contains citrullin amino acid. Apparently citrulline is good for cardiovascular system and helps relax the blood vessels that increase your sex drive. Eating Watermelon is like Viagra like effects on blood vessels throughout the body and may increase libido.

Dark Chocolate - Cacao bean known such in its processed form has more of the desired health and libido enhancing benefits than other forms of chocolate Pure and unadulterated form raw cacao has more antioxidants than green tea or red wine. It contains the chemical known as phenylethamine, this chemical stimulates the sense of excitement and well being. You will have a bigger sex drive if you eat a piece of chocolate everyday. 

Asparagus - High in vitamin B known as folate helps increase the production of histamine. Histamine is a vital component to both men and women for having a healthy sex drive. The fresher possible maximize its true folate potential. 

Avocados - High in potassium and folate. Esstanital for good circulation and heart health and good heart health is good for eritacal health. 

Pumpkin Seeds - Like oysters are rich in the healthy sperm and testosterone producing mineral, zinc as well the circulation enhancing mineral, Niacin. In addition are loaded with libido vitamins like B,E,C,D and K which diffidently make the seeds worth saving! 

Celery - Increases the pheromone levels in a mans sweat. Making men more attracting to women. 

Chilies - Capsaicin: The primary chemical element that gives them their piquant flavor. Raising your body temperature, the capsaicin in chilies promotes the release of body chemicals that raise your heart rate and dilate your blood vessels. All this activity triggers the release of endorphin's which pump up your libido and give you a natural, perspiration inducing high. the hotter the chilies the more endorphin's are released. 

Figs - Key to enhance sexual performance. undetermined amino acids that have the ability to boost the libido. increasing the mans sexual stamina. Sensual food for the resemblance of the female sex organs. 

Garlic - Stirs up your sexual desire. Raises your libido is allicin, increases blood flow directly to sexual organs. Raw garlic works the best. You need to consume for 30 days before your body recognize the consumption of the garlic to work and take effect. The benefit of garlic cannot be denied. 

Cranberry Apple Pie

Cranberry Apple Pie

Serving 8
Bake and Prep time 1 hour

15oz package all ready pie crust
1 teaspoon flour
2cups cranberries
1 cup of sugar
2 tablespoons cornstarch
2 tablespoons margin

Prepare pie crust follow directions on package
using a 9inch pie pan
Preheat oven at 425f
In large bowl combine Apples and Cranberries
In small bowl combine sugar and cornstarch
Sprinkle sugar mixture of filling Apples/cranberries
lightly toss
spoon into pie crust
dot with margarine
Top with remaining crust
flute edges
cut slits in center of pie
bake at 425f for 35-45 minutes or until apples are tender and crust is golden brown.
cool

Garlic Chicken

Garlic Chicken Breast
Serves up to 12


6 whole chicken breast ( halved - skinned - Boned)
2 cups dairy sour cream
1/4 cup lemon juice
1/2 teaspoon pepper
2 tabelspoon salt
1/4 teaspoon paprika
2 to 4 garlic cloves minced
8-oz package herb seasoned stuffing crushed
1/4 cup margarine or butter melted

Rinse Chicken, pat dry.
In non metal container combine sour cream, Lemon Juice, Salt, Pepper, Paprika, and Garlic.
Add Chicken to mixture.
Coat each piece well.
Cover and refrigerate overnight or up to 24 hrs.

Heat oven 300f.
Remove Chicken from mixture.
Roll chicken in stuffing.
Coat evenly.
PLace in ungreased baking pan.
Drizzle with butter.
Bake at 300f for 1 1/2 to 1 3/4 hours.
Should be golden brown

Avocados

Avocados

If Avocados are hard put in a brown paper bag with a banana on a windowsill for about 18 to 
24 hours.

Place peeled and pitted avocados in a blender and mix that way to make smooth. 

Avocados release a amount of ethylene gas.

Cranberry Spread

Cranberry Spread
makes 3/4cup

3oz package cream cheese  softened
1/2cup powder sugar
1/4cup margarine or butter softened
1 teaspoon vanilla
1/4cup chopped fresh or frozen cranberries

In small bowl combine cream cheese, powder, sugar, margarine and vanilla
until light and fluffy
stir in cranberries
Store in refrigerator

Corn Bread or Muffins

Corn Bread or Muffins

Servings 1 Loaf or 12 Muffins

32 minutes prep and baking time



1 1/2 cups Flour all purpose and unbleached

1/2 cup of Cornmeal

1/4 cup of Sugar

3 teaspoon Salt

1 cup of Milk

1/4 cup of Oil

1 Egg

1 cup of Drained Corn Whole Kernel

4oz 1 Cup of Shredded Cheese



Heat oven to 400f
Grease and flour bread pan or muffin pan do not grease if you use cupcake papers
Mix Flour in medium bowl with Cornmeal Sugar, Baking powder, and salt.
Add Milk, Oil and egg.
Blend well until dry ingredients are wet
Fold in corn or cheese
Pour into pan or holders
Bake at 400f for 20-25 minutes or until golden brown
Serve warm

Baked Cranberry Sauce

Baked Cranberry Sauce
makes up to 2 1/4 cups

12 oz pkg fresh or frozen cranberries
1 1/2 cups of sugar
3/4 cup water

Heat oven 350f.
Arrange cranberries evenly in a glass baking dish.
In small bowl combine sugar and water.
Mix well.
Pour over Cranberries.
Bake at 350f for 50 to 60 minutes or until juice thickens and cranberries are glazed.

Onions

Onions

Ramps - Both the bulbs and tender leaves have a bracing onion flavor with the intense garlic aroma. Chop and saute in scrambled eggs, or grill whole to serve with roast, chicken and steak. 

Scallions - The most ubiquitous of the bunch. Sweet and herbaceous, with the familiar onion kick. Eat the white and green parts raw in salads, cooked in stir fries, or whizzed into cream cheese and sour cream for dips. 

Spring Onions - These small young bulbs are fresher and mellower than standard onions. Grill or roast whole, thinly sliced and marinate, or batter and fry into worlds sweetest onion rings. 

Leeks - These delicious stems are related to both garlic and onions. They require some work but are silky once cooked. Discard the dark green stalks, then chop and wash the light green parts as well in a bowl of water. Braise in white wine or chop and add to a ham quiche.

Lighting source with Sugar Cubes

Sugar cubes
flavor extract containing alcohol

put sugar cube in a bowl and soak in flavoring
Soak for about 1 minute.

The higher alcohol content the longer the flame


light with match or lighter when you place on your non flammable centerpiece
or onto your pies and icecreams ect...

The light will stun your guest and also if the lights go out also could be used as a last minute light source.

Cantonese Chicken

Cantonese Chicken
Serving up to 8


2 - 2 1/2 to 3lbs - frying chickens cut up to quartered
1 cup prepared bbq sauce.
1/2 cup honey.
1/2 cup soy sauce
1/4 cup lemon juice
3/4 teaspoon  ginger
1/8 teaspoon garlic powder

Place chicken pieces skin side up in 2 ungreased glass baking dishes.
In small bowl combine remaining ingredients.
Pour over chicken
Cover and refrigerate 8 hours or over night.
Bast chicken 2-3 times in that period.

Heat oven to 350f bake.
Place chicken in oven
Bake for 1 1/2 hours
Baste every 30 minutes.
Uncover.
Baste again.
Bake for additional 10 - 15 minutes
Chicken should be dark golden brown.

Can

The Easiest Way to Prep Artichokes

The easiest way to prep Artichokes
Remove the top inch of the artichoke with a serrated knife, which will deftly saw through the tough outer leaves. 

Trim the steam and peel off any blackened portions. 

Snap off the small outer leaves around the bottom. Use kitchen shears to trim the pointy tips from the remaining leaves.

The choke - the inner prickly or hair portion - can be removed before steaming.

If you are stuffing the Artichoke prey open the artichoke and use a melon ballar to scoop out the choke.

If serving whole, leaves the choke intact.

When steamed, it will pull away easily once exposed.

Radishes

Radishes

French Breakfast Radish - The mildest of the bunch. Pair it with soft butter and sea salt. easy appetizers.

Globe Radish - Both spicy and crisp. Perfect for tortilla and soups. also perfect toppers. comes in colors. purple, white, pink, and red. Easter egg radishes. 

Watermelon Radish - Large and dense, with a subtle pepper flavor. peel and shave and toss with thinly sliced vegetables. 

Taste like a peppery, Crunchy, and are colorful. 

Choosing or picking the ripe radishes - Feel firm not spongy when squeezed. Skin should be vibrantly colored and free of cracks. leaves should be green not yellow or withered. Globe looking shape. 

The leaves draw moisture from the root. 

remove leaves as soon as you pick or get home. 

Leaves could be chopped up and used for salads and pasta salads. 

Radishes can be refrigerated in a plastic sealed bag or air tight container. 

Store for a week 

To revive shriveled radishes, shook then in ice bath for 20 minutes. 

Best served raw or with a dip. 

Cooking and Baking Terms

Cooking or Baking Terms

• Beat - Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform. 
  
• Boil - Heat liquid until bubbles rise continuously and break on the surface and steam is given off. for rolling boil. the bubbles form rapidly. 
  
• Chop - Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor. 
  
• Cube - cut into squares 1/2 inch or larger. 
  
• Dice - Cut into squares smaller than 1/2 inch. 
  
• Grate - Cut into tiny particles using small rough holes of grater citrus peel or chocolate. 
  
• Grease - Rub inside surface of a pan with shorting, using pastry brush, piece of waxed paper, or paper towel, to prevent food from sticking during baking as for some casseroles. 
• Julienne - Cut into thin, match like strips, using knife or food processor. Vegetables, fruits, meats. 
  
• Mix - Combine ingredients in any way that distributes them evenly. 
  
• Saute” - Cook foods in hot oil or margin over medium high heat with frequent tossing and turning motion. 
  
• Shred - Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage. 
  
• Simmer - Cook in liquid just below the boiling point on top of the stove. Usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface. 
  
• Stir - Mix ingredients until unformed consistency. Stir once in a while for stirring occasionally. Often for stirring frequently and contentiously for stirring constantly. 
• Toss - Tumble ingredients such as green salad lightly with a lifting motion, usually to coat evenly or mix with another food. 

Corn Bread or Muffins

Corn Bread or Muffins

Servings 1 Loaf or 12 Muffins 

32 minutes prep and baking time 

1 1/2 cups Flour all purpose and unbleached

1/2 cup of Cornmeal 

1/4 cup of Sugar 

3 teaspoon Salt 

1 cup of Milk 

1/4 cup of Oil 

1 Egg

1 cup of Drained Corn Whole Kernel

4oz 1 Cup of Shredded Cheese

• Heat oven to 400f
• Grease and flour bread pan or muffin pan do not grease if you use cupcake papers
• Mix Flour in medium bowl with Cornmeal Sugar, Baking powder, and salt.
• Add Milk, Oil and egg. 
• Blend well until dry ingredients are wet 
• Fold in corn or cheese
• Pour into pan or holders
• Bake at 400f for 20-25 minutes or until golden brown
• Serve warm

Cherry Chocolate Bomb's

Cherry Chocolate Bomb's

Prep time 5 minutes add refrigeration time

12 Servings

2 Tbsp Water

1 Packages  or 3 oz Jelly Cherry Flavor 

1/4 Cup of Irish Cream 

1/2 Cup Eveaperted Milk

3 squares of Bittersweet Chocolate, chopped

12 Cherries with Stem

• Spay Molds of choice of placing ingredients in 
• Place molds on a cookie sheet or tray
• Add water and Jello in a bowl stir.
• when Jello is dissolved then set aside
• Microwave milk and chocolate on high for 1 minute
• Stir until Chocolate is melted completed
• Add Irish Cream 
• Add gelatin Mixer 
• Stir with smooth 
• Pour into molds 
• Place Cherry in center of molds
• Refrigerate for 3 hours 
• Until firm and knife can come out clean when poke it. 
• Unmold and Serve.