INGREDIENTS
- 5 large Granny Smith apples
- wooden craft sticks
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons water
- 7 ounces chocolate candy bar, broken into pieces
- 2 tablespoons shortening, divided
- 1 cup colored candy coating melts
DIRECTIONS
- Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
- Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
- Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
- Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
- Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.
picture:secure.oregonbrand.com
Carrot/Apple Juice
* 6 carrots
* 2 apples
Liver Mover
* 2-3 carrots
* ½ beet
Bromeiain Special
* pineapple (skin & all)
unscrew top and throw away
Orange or Grapefruit
* 3 oranges (peeled)
or 1 grapefruit (peeled)
Evening Regulator
* 2 apples
* 1 pear
Digestive Special
* handful of spinach
* 6 carrots
Holiday Cocktail
* 2 apples
* 1 large bunch of grapes
* 1 slice lemon with peel
Body Cleanser
* 4 carrots
* ½ cucumber
* 1 beet
Rejuvenator
* handful of parsley
* 3 carrots
* 2 celery stalks
* 2 cloves of garlic
Cantaloupe Juice
* cut into strips and juice (rind and all)
2 tbsp. butter 2 tbsp. flour 1 bunch (10 oz.) fresh broccoli 1 sm. onion, finely chopped 2 tbsp. butter 1 qt. chicken stock or broth 1/2 c. heavy cream, warmed Salt and pepper Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve. ------------------------
4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for
these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace® Picante Sauce
COOKING your Breakfast Burrito:
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the
sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.
7. Drop on the floor, and serve. (more authentic flavor)
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by RoseLee Calabro
6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste
Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on
the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve
with Mushroom Gravy.
