Every once in a while, you’ve got to treat yourself for being good, you know? You work hard, you put up with other peoples wants, needs and desires. Well, now it’s time to take a break and give yourself a little chocolate TLC. These Chocolate Goody Bars are definitely an indulgence. A sweet indulgence of chocolate, vanilla, and peanut butter. You will adore the crispy chocolate, floating over a cloud of vanilla frosting, sitting on top of deep rich fudge cake. Mmm . . .

1 19.8-oz pkg. fudge brownie mix

½ cup cooking oil

2 eggs

¼ cup water

1 16-oz. can vanilla frosting

¾ cup chopped peanuts

3 cups crisp rice cereal

1 cup creamy peanut butter

1 12-oz. pkg. semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set

aside.

In a large bowl, stir together brownie mix, cooking oil, eggs, and water until well mixed. Spread mixture into prepared pan.

Bake for 28 to 30 minutes or until wooden toothpick inserted 2-inches from side of pan comes out clean. Cool completely in pan on wire rack.

Spread with frosting. Sprinkle with peanuts. Cover; chill in refrigerator.

Meanwhile, place rice cereal in medium bowl. In small saucepan, combine peanut butter and chocolate chips. Heat and stir over low heat until chocolate is melted. Pour over cereal. Stir to coat evenly. Spread mixture over frosting layer in pan.

Cover and chill in refrigerator until chocolate layer is set. Cut into bars. Keep covered and store in refrigerator.

© Donna Monday

Brownies, Cheesecake, Fudge and more . . .

http://www.best-brownie-recipes.com

Finding delicious low fat salmon recipes has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.

This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.

For this recipe you will need:

2 pounds of salmon filets,

¾ cup of low or non-fat sour cream,

1/3 cup of low or non-fat mayonnaise,

2 tablespoons of all purpose flour,

2 tablespoons of lemon juice,

8 ounces of low or non-fat cream cheese,

1 minced clove of garlic,

1/3 cup of your favorite white wine,

salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9×13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together

the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.

A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-fat mayonnaise,

2 tablespoons of lemon juice,

1 teaspoon of Dijon mustard,

¾ teaspoon of dill weed,

salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

Hans loves seafood and is author ofSeafood Recipes at http://www.steaks-guide.com

Thanks to the heart-healthy garlic, olive oil, and cayenne pepper in this recipe, it makes a great, delicious and healthy recipe that works well as an appetizer or a main dish. It will become a favorite of anyone who loves garlic and spicy food. While many shrimp stir-fry recipes include butter, this recipe uses only olive oil for maximum health benefits. You don’t lose any flavor by skipping the butter. In fact, it tastes better without it.

24 raw shrimp, deveined and peeled

2 cloves garlic, minced

2 T. olive oil

1 T. fresh Italian parsley

a sprinkle of black pepper, to taste

cayenne pepper, to taste

Heat up the olive oil in a skillet or wok.

Add the garlic, shrimp, black pepper, and cayenne.

Stir regularly over low heat until

shrimp turn pink on both sides, about 3-4 minutes. By keeping the heat low, it will ensure the garlic doesn’t turn brown. Burned garlic turns the dish bitter. When the shrimp are just about done, add the parsley and mix well.

Serve alone or on a bed of lettuce, rice, or pasta. You can also add broccoli or other vegetables during cooking for a great shrimp veggie stir-fry. These shrimp also make a great appetizer. Arrange them on a plate with a toothpick in each one for easy eating. Your guests will devour them fast, so make sure to make a lot!

Rachel Williamson has written about garlic shrimp and other delicious things in Eat This!, a healthy food blog.

This is a very good recipe. Catfish with cheese has a luxury feel to it without being too expensive or to fat. This said, Catfish with cheese are not a suitable recipe if you are on a diet. This dish is suitable for everything from the Sunday diner with guest to the everyday family dinner. It is a rather easy dish to cock.

You will need the following ingredients to make Catfish with cheese:

• 8 fillets catfish ( 8 fillets equals about 4 ounce)
• 1 tablespoon milk
• 1 1/4 cups flour
• 1 1/2 teaspoons ground black pepper
• 3/4 cup grated Parmesan cheese
• 1/4 cup melted margarine
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon paprika

This recipe gives about 8 servings catfish with cheese.

Making this dish is as I said earlier easy. Start by preheating your oven to

350 degrees F (175 degrees C. Crack the eggs into a bowl and add the milk to the eggs. Beat the mixture. Take another bowl and mix the pepper, salt, paprika, parmesan and flour in the bowl and stir well. Once you done this it’s time to pan the catfish. Dip the fish filets first in the egg milk mixture and then in the cheese panning. Make sure to cover the entire filet with cheese mixture.

Put the dipped fish on a baking dish and poor melted butter over it. Once you done this you are almost done. Put the baking dish in the oven for 15 minutes and start setting the table.

Enjoy

This is just one of the many tasty fish recipes out there. Other recommended recipes include Blackened Tilapia and another easy tilapia recipe

India is known for its excellent cuisine, it’s unique regions of cooking, and a pleasant dining experience. India is distinguished in the world’s cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is it’s use of spices.

Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, “masala” is any blend of spices, and “garam” means hot.

Generally, garam masala is added to the dish very shortly before serving to enhance flavor. Garam Masala is also an excellent rub for chicken and beef.

Garam masala is available prepared in ethnic groceries, and specialty stores such as World Market. The disadvantage of this is that one doesn’t know how old the spices are, or what changes in temperatures and packaging it has been subjected to. One takes a chance on the potency and fragrance of this blend if it is bought already prepared. It is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, are readily available. cardamom pods are available in Indian and natural food stores. Buy the green pods versus the white pods, which are bleached. Cardamom is an expensive spice, second only in price to saffron. It is expensive because it has to be hand picked. This spice is best used by toasting the seed removed from the pod, and then ground in a spice mill, along with the other ingredients of garam masala. Cardamom loses its essential oils and flavors quickly after being cracked and ground, and so buying the pods and toasting and grinding is

the best method of use for this great spice.

To make Garam Masala, use the following ingredients:

2 cardamom pods, seeded

1 teaspoon whole cloves

30 whole peppercorns

2 teaspoons whole cumin seed

1 2-inch piece cinnamon stick

1 teaspoon coriander seeds

1/2 teaspoon ground nutmeg

The best method for making garam masala is to toast and then grind the ingredients. This is accomplished by placing the seed ingredients one at a time in a pan over medium high heat, and shaking them until they just begin to smoke and release their distinctive aromas. It will take approximately 1-3 minutes. Be sure not to burn the seeds!

Place the toasted ingredients in a spice mill, and grind to a fairly fine mixture. The garam masala can then be stored in a tightly sealed glass jar for up to 6 months. Any time after that, and the spices will begin to lose flavor and aroma.

I use garam masala for a rub for roasted or grilled chicken and beef. The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.

Try garam masala today. Cooking with the spices of northern India is an experience that every adventurous chef should try!

Alden Smith is an award winning and published author who has been marketing on the internet for over 7 years. Visit his website http://www.allthebestrecipes.com for great articles, recipes, and cooking tips. Join his mailing list, and receive the 660 page cookbook “Famous Secret Recipes.” His monthly ezine contains tips, recipes, and articles on cooking. A world traveler, he has experienced the cusine of many countries.

Ingredients:

4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick vegetable oil

sea salt and freshly ground black pepper

8 Tbsp. cold unsalted butter

3 green onions, thinly sliced

1-2 Tbsp. fresh lime or lemon juice

3 Tbsp. soy sauce

1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.

Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare. While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified. Serve the tuna immediately, drenched with the sauce.

Slow Roasted Herb and Spice Cured Pork Shoulder

Ingredients:

1 4-5 lb. boneless, skinless pork shoulder, not rolled or tied

2 Tbsp. coriander seeds

1

Tbsp. whole black peppercorns

12 whole cloves

1 Tbsp. sea salt

2 bay leaves, crumbled

2 Tbsp. fresh rosemary leaves, coarsely chopped

6 cloves garlic, thinly sliced

With a sharp knife, score the pork fat in a cross-hatch pattern.Combine the coriander seeds, peppercorns and cloves in a coffee grinder or mortar and pestle. Grind coarsely and combine with the salt, bay leaves, rosemary and garlic. Spread half the mixture in the bottom of a glass or non-corrodible pan and place the pork on top. Cover with the remaining mixture. Cover and refrigerate overnight.

Preheat the oven to 250°F. Wash the pork and pat dry. Place fat side up in a baking pan and bake for 6 hours – that’s right, 6 hours. Let rest for 15 minutes before slicing.

The carb count is actually negligible because the spices are washed off.

Mia LaCron is the founder of low-carb-diet-blog.info – http://www.low-carb-diet-blog.info – devoted to helping individuals eat a low carb diet.

Kids lunch times at school are short and they spend half of the time talking and fooling around, so what do parents do to make sure they eat? The answer is make it fun and interesting!! First of all, kids like packaging…so, the better (and cooler) you make something look, the more apt the are to eat it. You don’t need to make it extra special every day, but maybe you can use some of these ideas once or twice a week.

*Write a note, or make a heart on your child’s sandwich with food coloring *Wrap sandwiches in colored cellophane wrap Cut sandwiches into fun shapes or letters *Wrap ribbon around carrot sticks or celery sticks and place in a plastic baggie *Put a note in that says “I love you” or “I am thinking about you” *Put a little prize in once in a while like a sticker or a pin or a plastic ring *Use banana bread to make a PB&J sandwich *Always put a napkin in, and sometimes draw a little smiley face or write a note on it *Include a fun straw *Put in a new fun pencil *Put a lipstick kiss on their napkin *Put a in Hershey’s Kiss with a note attached “Here’s a Kiss for you” *Put a in Hershey’s Hug with a note attached “Here’s a Hug for you” *Put soup in a thermos and be sure to include a colored plastic spoon *Give them chocolate milk in their thermos instead of regular *Put a flower in *Make a fruit kabob *Remove crust and cut sandwiches into triangles *Include homemade cookies

*Give a special piece of candy once in a while *Put in fresh fruit or vegetables cut up *Tie ribbon around utensils *Cut sandwiches into strips *Roll up lunch meat and cheese and secure with a fun toothpick

Now – Here are some other ideas and recipes that will be sure to make your child’s lunches memorable and fun. Go to www.TheIdeaBox.com for a complete list!

Butterfly Sandwich

Need:

bread

peanut butter

raisins

favorite jelly or jam

Make a peanut butter and jelly sandwich. Cut into four triangles and arrange in butterfly shape. Use raisins to create an antennae. Easy and fun!

Daisy Apple

Need:

2 Tbs. raisins

2 Tbs. crunchy or creamy peanut butter

1 Mcintosh apple

Peanuts for garnish (omit if making for small child)

Set aside a few raisins for face. Stir remaining raisins into peanut butter. With apple corer or paring knife, remove core and seeds from apple. Using a small knife or spoon, push peanut butter mixture into center of apple. Make a happy face on top of peanut butter using reserved raisins. Optional: Arrange peanut halves around edge of peanut butter forming a circle.Chill before serving.

Surprise Banana

Need:Banana

Every once in a while I write with the tip of a knife(adults only) a note to my girls on the banana that is in their lunch. It doesn’t show up right away but by the time they eat it at recess or lunch my “I love you” or “knock knock” joke is very dark. They love it!

Pam Lester is a former art teacher and mother of 2. She is the owner and creator of http://www.TheIdeaBox.com and http://www.Class-Parties.com. The sites offer free kids crafts, recipes, games and activities for parents, teachers and caregivers. Please visit TheIdeaBox for more great ideas!

Here is a melt in your mouth Greek Turkey Burger. This recipe is a low fat version of they typical beef burger. The combination of flavors will pop in your mouth.

Happy Cooking!

Ingredients:

* Crusty Hard Rolls

* 1 pound of ground Turkey

* 1/2 cup Feta Cheese, crumbled

* 3 T. Olive Oil

* 2 T. Garlic, minced

* 3 T. Oregano, chopped

* Juice of 1/2 real lemon

* Salt and Pepper, to taste

* Red Onion, sliced (garnish)

* Lettuce, shredded (garnish)

* Tomato, sliced (garnish)

Directions:

1. Preheat oven to 400*

2. Crumble your feta into small pieces

3. Chop your garlic and oregano

4. Mix ground beef with feta cheese, garlic, oregano, and salt & pepper. Be sure not to overmix, or your patties will become tough like a sponge. Form into patties.

5. Place olive oil

into medium high heated skillet. Add turkey patties. Cook until they reach an internal temperature of 180*. Be sure to flip so both sides brown. Once complete, squirt the juice of 1/2 lemon all of them. Turn off heat & cover.

6. Toast your rolls in preheated oven. Remove when done.

7. Slice your lettuce, onions, and tomatoes.

8. Assemble as you would a burger. (see condiment suggestions below)

Condiment Suggestions:

1. Kalamata Olive Spread – chopped kalamata olives mixed with cream cheese

2. Garlic aioli – mayonnaise, chopped garlic, and lemon juice

Happy Eating!

Bek Davis (Chef Bek) is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended websites:http://www.home-garden-product.com, andhttp://iFreeRecipes.com.

Let’s face it, the last thing you want to do during the Holiday season is spend hours slaving over a hot stove. This make ahead, no-cook canned pink salmon recipe will delight your family & friends and give you time to enjoy the party with your guests.

Ingredients – Serves 6 – 8

• 1 x 7oz/200G Can Pink Salmon
• ¼ pint/150ml sour cream
• grated rind & juice of ½ lemon
• 1 tabsp tomato puree
• 2 teasp anchovy essence
• 2 heaped tabs mayonnaise
• 1 egg separated
• ½oz/15g powdered gelatine
• 2 tabsp water
• ½ pint/300ml milk
• 1 small onion halved
• 2 parsley stalks
• 1 bay leaf
• 1 strip lemon rind
• 1oz/25g plain flour
• 1oz/25g butter
• salt & pepper

Method

First make the white sauce as follows:

Heat the milk in a saucepan with the parsley, onion, bay leaf and lemon rind. Leave to infuse for at least 10 minutes and strain.

Melt the butter in a saucepan, add the flour and then the flavoured milk.

Bring to the boil and simmer for 2 minutes.

Take off heat and leave to cool slightly.

(If you haven’t got anything to flavour the milk just use it plain).

Turn

out the canned pink salmon with its juices into a bowl. Remove any bones and skin and mash well with a fork.

Beat in the white sauce, then the mayonnaise and sour cream.

Stir in the lemon rind and juice, tomato puree, anchovy essence and egg yolk. Add salt and pepper to taste.

Dissolve the gelatine in the water and stir into the mixture.

Beat the egg white until stiff and fold in.

Turn into a 1½ pint/900ml greased, ring, fish mould or souffle dish and chill in the fridge until set. (preferably overnight)

Alternatively pour into individual moulds and serve as a starter.

To serve – dip the mould briefly into hot water and turn out onto a serving plate

Garnish with whole prawns and cucumber.

Cherie is a freelance cook, cookery writer and webmaster. For more great salmon recipes including how to smoke, grill, bake and poach Salmon and for quick and easy recipes using canned salmon, click here – http://www.great-salmon-recipes.com. Read more about her – http://www.great-salmon-recipes.com/Website.html

Ingredients

2 ½ cups all-purpose flour

½ teaspoon cinnamon

¼ teaspoon ginger

½ teaspoon allspice

¼ teaspoon nutmeg

½ teaspoon baking powder

¼ teaspoon salt

6 tablespoons butter (3/4 stick) room temperature

¼ cup sugar

½ cup brown sugar

1 egg yolk

1 teaspoon vanilla extract

½ cup unsweetened pumpkin puree

A few drops of orange food coloring

Yellow or orange hard candies

3-inch pumpkin shaped cookie cutter

Directions

1. In a medium bowl, mix together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, and salt. Set aside.

2. In a large bowl, cream together the butter and sugar. Add the brown sugar and beat until fluffy.

3. Add the vanilla and egg yolk. Beat well. Add the pumpkin puree and food coloring. Blend together.

4. Slowly add the flour mixture, a little at a time.

5. Divide the dough in half. Form into 2 balls. Wrap each ball in wax paper and refrigerate for 1 hour.

6. Preheat the oven to 350°.

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2. Includes an active link

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About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that’s jam packed with family ideas, visit http://www.togetherparenting.com

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