Ricotta Fruit Muffins

2 cups Bisquick
1/3 cup sugar
1/3 cup Ricotta Cheese
1/3 cup International Delight French Vanilla Cream
1/3 cup water
2 Tbs cooking oil
1 egg
pinch of salt
Any dried fruit (Pomegranate, Blueberries, Cranberries)
1/3 cup walnuts, optional
sugar (to sprinkle on top)

Preheat oven to 350.  Separate batter into muffin tin wells.  Fill each well cavity 1/2 way.  Add fruit and nuts on top, or also may be mixed into your batter.  Sprinkle top with sugar.  Bake for approx 13-15 mins depending on size of muffins.  Makes 6 large or 12 small.

Whether you use muffin papers or not, I like spraying papers or tin wells with cooking spray for easy removal.

Chocolate Cream Cheese Peach Crepes

Crepes:
1 cup flour
2 eggs
1 cup silk Chocolate Almond Milk
dash salt
cooking spray
small (5 inch) round non stick pan
sheets of wax paper

Whisk together flour, eggs, milk in small bowl.  Heat non stick pan on medium heat.  Spray with cooking spray in between each crepe to prevent sticking.  Pour ladle full of batter into pan and swirl around to thin out and cover surface of pan.  Crepe should be almost paper thin.  Crepe is ready when batter is cooked and is not wet.  Flip onto wax paper..repeat.

Filling:
8 ozs softened cream cheese
3 ozs sour cream
whisk together

Fruit topping:
1 can peaches or other favorite fruit, drained but reserve juice
2 tbs flour
2 tbs brown sugar
dash salt
Drain fruit and add to small sauce pan, heat on low.  Whisk flour, sugar and salt to fruit juice, add to sauce pan.  Heat till thickens.

Cherry Coke Pulled Pork

1 large Pork Shoulder
1 can Dr. Pepper soda
1 can Cherry Pie Filling
1 cup brown sugar
1 small onion, pureed
3 large garlic cloves
2 bay leaves
salt & pepper, to taste

Preheat oven to 250 degrees.  Place Pork Shoulder in large oven safe covered dish.  Add soda, cherry pie filling, sugar.  Puree onion and garlic in food processor or blender, add to pork.  Add bay leaves, salt and pepper.  Bake for 8- 10 hours (depending on size)  Meat should fall off bone easily.

Recipe for Garam Masala

Makes about 1/4 cup of spice.

I N G R E D I E N T S
2 teaspoons whole black peppercorns
2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
3/4 teaspoon whole cloves
1/2 teaspoon cardamom seeds (without pods)
1 stick cinnamon -- broken 

I N S T R U C T I O N S
Preheat oven to 275F degrees. Combine spices on pizza pan or cookies sheet and bake for about 20-25 minutes, stirring occasionally.

In a blender container place roasted spices; cover and blend to a fine powder.  Store in an airtight container in a cool dry  place. 

Crab Bisque Soup

1 lb crab meat

4 tbs olive oil

2 tbs onion, diced

1 large garlic clove, diced

4 tbs tomato paste

1 stick butter

1/4 cup white cooking wine

1 quart whipping cream

salt and pepper, to taste

Use medium/large frying pan.  On medium heat saute onion, garlic, tomato paste in olive oil and butter.  for approx. 3 mins.  Add crab meat, stir.  Add cooking wine, stir and simmer on low heat for 10 mins.

In medium saucepan add cream and heat on low.  Add to crab, stir.  May be served as soup or on top of Ravioli.

Sun Dried Tomato/Basil Chunky Pesto

1/4 cup olive oil
2 Tbs butter
1/4 cup sun dried tomatoes, chopped (packed in oil)
1/4 cup basil, fresh chopped
1 Tbs garlic, freshly chopped
1/4 cup grated cheese
1 lemon, juiced and rind
salt and pepper, to taste
scallions or leeks, chopped for garnish

Saute in medium pan in olive oil and butter.  Garnish with scallions or leeks.  Add additional grated cheese, optional.  Serve with favorite pasta.  May also be used for topping on bread.

Tahini Chicken

1 lb thinly slice chicken breasts
(dredge in egg and bread crumb)
Saute in oil until brown on both sides.  Remove chicken from pan, but do "not" discard drippings.

1 tbs crushed garlic
1/2 cup Tahini (creamy puree of roasted sesame seeds)
                         Can be found in local grocery store
1 cup water
1/4 tsp ground turmeric
l lemon, juiced and rind
salt
cilantro

In same pan saute garlic in chicken drippings until lightly brown.  Add Tahini, water, turmeric and lemon, whisk.  Simmer on low for few mins.  Add chicken back to pan coat and simmer for few mins more.  Top with fresh cilantro.  Serve with rice or potatoes.