CHOCOLATE CARAMEL CRACKERS
40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces)
unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
a big pinch of sea salt
½ tsp pure vanilla extract
1 ½ cups semi or bittersweet chocolate chips (or chopped
bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of
your choice (optional)
extra sea salt for sprinkling (optional)
preheat over to 350 F, line an 11 by 17 inch baking sheet
completely with foil, and then line the base of the foil with parchment paper,
cut to fit.
Line the bottom of the baking sheet with crackers, covering
all parts.
In a medium heavy-duty saucepan, melt the butter and brown
sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for
three more minutes, stirring it well. It
will thicken a bit as it cooks. Remove
from the heat and add the salt and vanilla, and then quickly pour it over the
crackers. You’ll want to spread it
quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes, watching
carefully as it will bubble and the corners might darken too quickly and/or
burn. You can reduce the heat if you see
this happening
Remove from oven and immediately cover with chocolate
chips. Let stand five minutes, and then
spread them evenly across the caramel.
An offset spatula works great here.
If you’re using them, sprinkle the chocolate with toasted chopped nuts
and/or sea salt.
Once completely cool—speed up the process in the fridge or
freezer, break or cut into pieces and store in a container, should keep for a
week, but it disappeared in days at the clinic.
MINI SPINACH LASAGNA ROLL-UPS
INGREDIENTS
8 to 10 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and well
drained
1 (15 ounce) container ricotta, I used fat free
½ cup Parmesan cheese (grated)
1 egg
½ tsp minced garlic (I used 2 tsp)
½ tsp Italian seasonings (2 tsp)
salt and pepper, if desired
1 (15 ounce) can pizza sauce
1 cup shredded mozzarella cheese
DIRECTIONS:
1.
preheat oven to
350 degrees
2.
In a medium bowl combine spinach, ricotta,
Parmesan cheese, egg, garlic and Italian seasonings. Add salt and pepper if desired
3.
Pat noodles dry with a paper towel and lay them
on parchment or wax paper. Cut each
noodle in half widthwise. Fill each
noodle with 2 to 3 tablespoons of the ricotta mixture, leaving an inch empty on
one side of the noddle. Start rolling
each noodle up, ending on the side that has one inch empty. This is so that the filling doesn’t spill out
the end.
4.
Slice each noodle in half with a sharp knife and
place roll seam side down in a baking dish that has been sprayed with cooking
spray. Make sure you have a dish that
has a 1 to 2 inched edge so that you can cover it with foil later and not mess
up the rolls. If you like your pasta
with crispy edges no need to cover it.
5.
Place 1 tsp of pizza sauce on top of each roll
and top each with a tsp of mozzarella
6.
Cover baking dish tightly with foil and bake for
18 – 20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.
7.
Freezer instructions: Prepare as directed above but freeze right
before baking. Reheat by baking for
25-30 minutes at 350 degrees. Or for a
quick snack, freeze after baked and pop one in the microwave any time you want
a little bite!
GRILLED VEGETABLES
Dry grill cut up:
zucchini, bell pepper, onion, artichoke and other vegetables of your
choice that have been sprinkled with dried basil.
Remove from Panini grill and drizzle with EVOO and serve
YONANA “ICE” CREAM
Freeze super/over ripe bananas cut in ½ inch sizes
Freeze strawberries cut in half
Freeze blueberries
Freeze small ripe pineapple
Or any other fruit, it’s all good
Fill of YONANA tube and turn on
Serve with Amber AGAVE SYRUP
cut watermelon into a cylinder shape
Do the same with Honey dew
Use your largest star cookie cutter
Slice fruit horizontally and layer
Serve on a bed of blueberries
Place bamboo sticks
Slice and Eat!
ANOTHER WATERMELON, honeydew, blueberry treat.
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