4 sticks margarine (Imperial)

4 tbls Hersheys cocoa

2 cups peanut butter (creamy)

4 tsp vanilla

Turn to LOW heat

Slowly mix 2 lbs powder sugar – keep stirring until smooth and creamy (might need to add a little extra powder sugar)

Pour in a cake pan

Put in fridge.

Ready to eat in 2 hours

Preheat oven to 325

Ingredients:

6-8 cups pecan halves

1 c. sugar

1 tsp. salt

4 tsps cinnamon

2 egg whites

Beat egg whites until frothy. Mix sugar, salt and cinnamon together in a separate bowl. Stir beaten egg whites and pecans together in a large bowl. Add sugar-salt-cinnamon mixture and stir to coat pecans evenly.

 Spread pecans evenly on foil on a cookie sheet. Bake for 20 minutes at 325. Remove from foil immediately after baking-otherwise they all stick to the foil!!!

2 1/4 cups all-purpose flour
1 1/2 cups firmly packed dark brown sugar
1 cup chunky all-natural peanut butter
1/2 cup cold Earth Balance (organic butter)
Pinch of sea salt
2 tablespoons ground flaxseeds (you can put 2 eggs instead)
1 cup hazelnut milk
2 tsp baking powder
1/2 tsp baking soda
2 tsp vanilla extract
1/2 cup vegan semisweet chocolate chips (you can use regular chocolate chips)

Preheat oven to 350 degrees F. Lighly grease a 10 inch square pan. In a large bowl using an electric mixer combine the flour, brown sugar, peanut butter, Earth balance and salt, blending at low speed until the mixture forms fine crumbs. Reserve 1 cup of the crumbs for the topping and set aside.

In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water utnil frothy. The mixture should resemble egg whites in texture. Add whipped flaxseeds, hazelnut milk, baking powder, baking soda and vanilla to the crumb mix. Sitr well to combine, do not overwork. (If using eggs, skip this step).

Transfer the batter to the prepared pan, smoothing the top and sprinkle with the reserved crumb mix. Sprinkle with the chocolate chips. Bake in the center of the oven for 25-30 minutes.

25 chocolate wafer cookies

 3 tbs. unsalted butter melted,

1 pt. low-fat coffee ice cream

1/2 cup dry-roasted peanuts, coarsely chopped

1 1/2 cups nonfat chocolate syrup, warmed

1. Preheat oven to 350. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.

2. Soften ice cream 30 minutes in refrigerator. Spread in cooled pie crust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.

Skewers:

24 grape or small cherry tomatoes

3 ounces feta cheese, cut into 12 (1/2-inch) cubes

12 pitted kalamata olives

1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces

2 teaspoons chopped fresh oregano leaves

Directions

Special equipment: 12 (6-inch) bamboo or wood skewers

 Vinaigrette:

2 teaspoons lemon juice

2 teaspoons red wine vinegar

2 teaspoons chopped fresh oregano leaves

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.

 For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.

 Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

 (This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet!!!)

 Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

 Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

 Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

 Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

 Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes]. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

 Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

 Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece….

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you’ve got a nice omelet for a quick breakfast!!!

150g / 5 oz blackberries
150g / 5 oz blueberries
1 banana, peeled and cut into chunks
225 ml / 8 fl oz apple juice
ice cubes to serve
Extra blueberries and blackberries to garnish

Place the fruits and juice into blender and blend until smooth.
Pour into a glass over ice and garnish with blueberries and blackberries.