Winning Recipe – Sally Brown – and it`s Vegan Too!

Winning Recipe – Sally Brown – and it’s Vegan Too!
2nd Place Winner – Kristy Riley’s Peppermint Fudge
http://skinnyms.com/peppermint-fudge
Ingredients
 2-1/2
cups dark chocolate chips
 1/2


cup coconut milk (canned, not in a carton)
 1/4 cup raw honey
 dash of sea salt
1 teaspoon pure peppermint extract
1/2 cup diced walnuts (optional)
Directions Add to a double boiler...chocolate chips, coconut milk, honey and salt, stir to
combine. Cover the top pot and cook on medium-low 30 minutes - 1 hour depending on how
long it takes for the chocolate to completely melt. Do not stir.
After chocolate has completely melted remove from heat, add peppermint and stir to
combine. If using walnuts, add and stir.
Allow to cool uncovered until fudge has reached room temperature...approximately 1 hour.
Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
Lightly spray a 1 quart casserole dish with nonstick cooking spray. Pour fudge into dish, cover
and refrigerate 4 hours or until firm. Cut into 30 pieces.
Note: We use grain sweetened chocolate chips. If you can't find these try Ghiradelli 60%
bittersweet.
3rd Place Tie Winners – Allissa Kantola
(left) and Sue Moody (right)
Alissa Kantola’s Angel Lush with Pineapple Dessert
What You Need
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries
MIX pineapple and dry pudding mix. Gently stir in COOL WHIP. STACK cake layers on plate, spreading
pudding mixture between layers and on top of cake. REFRIGERATE 1 hour. Top with berries.
http://www.kraftrecipes.com/recipes/angel-lush-pineapple-74114.aspx
Susan Moody’s Super Moist Low Fat Chocolate Cupcakes with
Chocolate Glaze
Ingredients:


18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
1.4 oz sugar free, fat free, instant chocolate pudding


1 cup canned pumpkin (not pumpkin pie filling)
1 1/3 cups water
For the chocolate glaze:





1/2 cup confectioners' sugar
1 tbsp unsweetened cocoa powder
1/2-1 tbsp 1% milk
1/4 tsp vanilla extract
pinch of salt
Directions:Preheat oven to 350°. Line a cupcake tin with cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well. Add chocolate cake
mix and beat 2 minutes.
Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for
15 minutes.
For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth. Add to
a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.
http://www.skinnytaste.com/2011/10/super-moist-low-fat-chocolate-cupcakes.html
More Great Recipes from the Event!
Kim Shaver’s Fresh Salsa
Sally Brown’s Slaw
Recipe By: Www.myrecipes.com modified by Susan Brown
Ingredients:
2 cups tomatoes, seeded and finely chopped
2 cups honeydew melon, finely diced
2 cups cantaloupe, finely diced
1 cup mango, finely diced
1 cup cucumber, peeled, seeded, finely diced
1 cup nectarines (or peaches), peeled, finely diced
1 cup orange juice
1/2 cup sweet onion (like Vidalia), finely chopped
1/4 cup basil, fresh, chopped
3 tablespoons mint, fresh, chopped
4 tablespoons lemon juice, fresh
1 tablespoon lime juice, fresh, (optional)
2 teaspoons honey
1/2 teaspoon salt
1 jalapeno pepper, seeded, finely chopped
Directions:
Mix all ingredients in a large bowl. Cover and chill at least two hours.
Add more jalapeño, lime or lemon juice or honey to taste.
--------------------*Light Strawberry Pie
Julie Hillery
Ingredients
1 can (8 ounces) unsweetened crushed pineapple
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free strawberry gelatin
3 cups sliced fresh strawberries
1 reduced-fat graham cracker crust (8 inches)
1/2 cup reduced-fat whipped topping
Directions
Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2
cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2
minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1
tablespoon whipped topping. Refrigerate leftovers. Yield: 8 servings.
*For larger crowds, you can make your own graham-cracker crust, double the recipe, and put the “pie” in a sheet-cake pan. If
you use Splenda in the crust, it makes it even more low-cal! Also you can use different fruits and flavored Jello (e.g., peach,
raspberry) in place of the strawberry.
Nutritional Facts 1 piece equals 159 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 29 g carbohydrate, 2 g
fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
Emeril Lagasse's Creole dry rub for chicken by Maria Valdovinos
½ boneless chicken thigh is approximately 109 calories. 1Tbsp of Extra Virgin Olive Oil= 125 calories-according to label; used to marinate chicken thighs
with dry seasonings.
Marinate chicken:
1. In a large dish, lay the 8-10 pieces of chicken, then drizzle with about ½ cup of olive oil, rubbing olive oil into pieces of
chicken.
2. Use approximately 2-3Tbs of the Emeril’s dry rub to sprinkle throughout and rub on both sides.
3. Marinate for about 3-4 hours in refrigerator.
Place Chicken on a grill
1. Then take chicken pieces and place on a very hot grill. Cook them for approximately 4- 5 minutes on each side.
2. When fully cooked, remove from grill and let them rest for about 5 minutes. Put off to the side.
To make skewers
3. Take chicken thigh and cut in ½ to make 1 skewer.
4. Use ½ portion and cut into 2 smaller pieces; feed chicken pieces through the skewer.
How Prepare Emeril Lagasse’s Creole Seasoning:
2 ½Tbs sweet paprika
2Tbs salt (kosher)
2Tbs garlic powder
1Tbs freshly ground black pepper
1Tbs onion powder
1 Tbs cayenne pepper
1Tbs dried oregano
1Tbs dried thyme
Add all dry ingredients to a storage container, tightly seal container, then shake ingredients well.
Cool Veggie Pizza Appetizer by Carrie Black
What You Need
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
½ cup MIRACLE WHIP Dressing
1 tsp. dill weed
½ tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
½ cup sliced pitted black olives (optional)
¼ cup chopped onion
Make It
PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking
pan to form crust.
BAKE 11 to 13 minutes or until golden brown; cool.
MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining
ingredients. Refrigerate. Cut into squares.
Kitchens Tips
Size-Wise Can't decide what to eat at a social occasion? Try previewing your choices and decide which you’d like to try
instead of taking some of each. Substitute
Substitute chopped cucumbers, shredded carrot and/or red bell peppers for any of the chopped vegetables.