Delicio Recipe List

Ingredients: 1 Box of Ritz Crackers (You can use Wheat, Original or Reduced Fat. I usually use reduced fat.) 1 Small 18 Oz. Jar Of Smooth Peanut Butter (I use Reduced Fat or Whipped, but you can use any kind of smooth Peanut Butter) 2-11.5 Oz. Bags of Chocolate Chips 1 Bar of Wax Mini Baking Cups (You will need about 75 and you will need to open them up and flatten them out) 1 Knife to Spread The Peanut Butter Plastic Dipping Tool (Made Specifically to Dip Candy), or a fork Directions: Take two crackers and place a small amount of peanut butter on one, then place together like a sandwich. Continue the process until all crackers are used up. While putting crackers together begin to melt the bags of chocolate chips and bar of wax in a double boiler (use more wax if chocolate is too thick). After chocolate has completely melted begin dipping cracker sandwiches into the chocolate at least a couple of times. Use your plastic dipping tool or fork to lift the coated crackers out of the chocol...

Ingredients: FOR THE SHORTBREAD LAYER 2/3 cup butter, softened 1/4 cup sugar (I use and LOVE In The Raw Sugar Organic White) 1 1/4 cup all purpose flour 1/4 teaspoon salt 1 teaspoon pure vanilla extract FOR THE CARAMEL LAYER 1 (11 ounce) bag of caramels 1/4 cup heavy cream 1 cup dry roasted (plain) peanuts FOR THE CHOCOLATE LAYER 12 ounces good quality milk chocolate chips Instructions: Preheat oven to 350F. Line a 9x9 inch baking dish with parchment paper. Set aside. Cream together the butter, sugar, flour, salt, and vanilla until crumbled and fully incorporated. Press the shortbread mixture into the bottom of the lined baking dish and cook for approximately 20 minutes, until slightly golden. Remove from the oven and set aside. Place the caramels and the cream in a microwave safe bowl and microwave for 2 minutes, stirring every 30 seconds. Stir in the peanuts and pour the mixture evenly over the shortbread. Use a spoon to distribute the caramel evenly. Allow to cool for at least 10 mi...

This Raspberry Walnut Torte recipe was adapted from an old Taste of Home magazine (June/July 2001). Serve it for special occasions, and it's sure to get rave reviews. I use less raspberry preserves than what the original recipe calls for (or it has too much of a "peanut butter and jelly sandwich" taste). My son-in-law doesn't like nuts but he loves this cake.  Ingredients: 1 1/2 cups whipping cream 3 eggs 1 1/2 cups sugar 2 tsp vanilla extract 1 3/4 cups all-purpose flour 1 cup toasted walnuts, finely ground 2 tsp baking powder 1/2 tsp salt Frosting Ingredients: 1 1/2 cups whipping cream 1 8-ounce package cream cheese, softened 1 cup sugar 1/8 tsp salt 2 tsp vanilla extract 6 ounces raspberry preserves  *Or substitute cream cheese icing (1/2 cup unsalted butter, room temperature; 1-8 ounce cream cheese (room temperature); 4 cups powdered sugar; 1/4 tsp butter flavoring; and 3/4 tsp vanilla. Cream butter and cream cheese; add sugar and flavoring; and beat until crea...

Ingredients: Makes about two full baking sheets � 2 cups of freshly ground almonds (250g) � 1/2 cup of coconut sugar (100g) � 1 tablespoon of ground chia seeds � 2 tablespoons of cold water � 2 tablespoons of maple syrup � 3 teaspoons of ground cinnamon � a pinch of vanilla powder � a pinch of powered xylit for decoration Instructions: Start by grinding the almonds into a flour if you are using whole almonds. Place the ground chia seeds and the water into a small bowl. Whisk together with a fork and place into the fridge for about 10 minutes. Place the coconut sugar, ground almonds, cinnamon and vanilla powder into a food processor or big bowl. If you are using a food processor, then mix it shortly. If you are using a hand mixer, just quickly mix everything. Add the chia mix and maple syrup and mix everything for about 30 seconds until a sticky dough forms. Pre-heat the oven to 160�C (320�F). Roll the dough out between two pieces of baking paper. Make sure not to roll it out too thin �...

 Ok!, today I am not posting a recipe.  Today I want to show you something . If you have already checked the photo above you are probably wondering what it is right? This is called a Mudi locally. Its the solidified fat  that forms inside the  coconut as it ages.   When growing up we used to have three huge coconut palm trees in  our house.  To prevent the coconuts from falling on people's heads my father would get someone to pick  the coconuts. Some  will be young while the  others will be slightly older ones.  The young coconuts will be sent to friends and family and we would drink for our hearts content. While the older coconuts with more meatier flesh will be   left to use for making various dishes. Now usually  there will be quite a huge  pile of coconut, while my mum has some of them husked and cleaned  the others are left with the husk . Now as the coconut starts to grow root and when you open this to find...

OMGoodness!! My favorite soup creation to date! A culmination of ingredients I had on hand today, and usually do most days, so I'll be able to remake this delectable delight quite often... Prep: 15 Mins. Cook: 30 Mins. Servings: (4) INGREDIENTS 1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil) 1 medium yellow onion, diced 1 cup sliced celery 1 red bell pepper, diced 1 garlic clove, minced 1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st) 1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth) 1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine) 2 teaspoons fireweed honey 1 teaspoon yellow curry powder 2 teaspoons Worcestershire 1 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper --2 cups baby spinach leaves, obvious stems removed, roughly chopped --1 tablespoon cold, unsalted butter, cut into quarters METHOD In 3-quart...

Many restaurants serve tasty fish tacos but they are most likely higher in fat and salt than homemade ones. Making fish tacos at home is a way to ensure only the finest ingredients are used. This version features a fish marinade of coconut oil, cumin and chile power. The simple slaw is seasoned with a good quality mayo with chipotle flavoring, and the avocado topping includes fresh lime, garlic and cilantro. Substitute black beans and/or charred corn for the fish for any vegetarian friends ;o) Makes 8 Tacos (2 per serving) Ingredients: 8 soft corn tortillas 1 lb mahi mahi (or substitute with any mild white fish) 3 Tbsp coconut oil 2 limes 1 tsp chili powder 1/2 tsp cumin 1 green pepper, sliced 1 red pepper, sliced 1 sweet yellow onion, sliced 2 ripe avocado, pitted, peeled and cubed 1 clove garlic, minced 2 Tbsp fresh cilantro leaves 1 cup cabbage, thinly sliced (or slaw mix, such as Trader Joe's Cruciferous Crunch Collection) 1 Tablespoons Chipotle Mayonnaise (such as Sir Kinnsing...