Smoked Tuna Dip

2 small cans tuna, drained well
1 8oz. package of cream cheese, softened slightly
2 teaspoons liquid smoke
1 teaspoon worcestershire
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
dash (or two) of pepper sauce (like Tabasco or Sriracha)
Juice of half a lime
paprika or smoked paprika

Mix all ingredients until well incorporated. Adjust seasonings to taste. Serve with crackers.

Sprinkle with paprika for decoration.

Energy Bars

These is the recipe our kids begged their Uncle Matt to share with us after they tried his Energy Bars.

1 c. uncooked oats (Matt uses old fashioned oats)
1/2 c. wheat bran
1/2 c. oat bran
1 c. crunchy peanut butter
2 T. Margarine
1/2 c. protein powder
1 c. raisins (Matt prefers only 1/4 cup)
1 c. coconut
1 c. chocolate chips
1 c. light Karo syrup

Here is the original link.

Coconut-Lime Cheesecake.

I ran across a recipe last week on another blog that I enjoy and made it immediately. It was truly delicious, but I want to modify it into a traditional cheesecake form. While I have not tested this version, I believe that it will work very well.

Coconut-Lime Cheesecake

Graham Cracker crust:

1 stick butter, melted
2 1/4 cups graham cracker crumbs
1/4 cup sugar

In a bowl, stir together melted butter, sugar, & graham cracker crumbs. Press the mixture onto the bottom and two-thirds of the way up the sides of a 9" round springform pan. Bake at 350 for 10 minutes. Remove from oven, leaving oven temp at 350.


Filling:

3 (8-ounce) packages softened cream cheese
1/4 cup cornstarch
1 (16-ounce) can cream of coconut
4 tablespoons lime juice
1 TBSP vanilla
2 eggs

In a very large bowl (preferably a stand mixer), put one package of cream cheese and the cornstarch and beat on low until creamy, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time.

Increase the mixer speed to medium and beat in the cream of coconut, vanilla, and eggs. Beat in the lime juice until just completely blended, being careful not to overmix. Pour the batter into the crust.

Wrap the outside of the pan in aluminum foil, to prevent water intrusion into the bottom of the pan. Place the cake into a large shallow pan, and add hot water into the pan until it comes about 1 inch up the side of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 60-75 minutes. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for two hours (walk away from it, and do not move it!) Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least four hours and preferably overnight.

Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/2 cups powdered sugar
1 cup heavy cream, whipped
1 1/4 cup toasted coconut
2 teaspoons lime zest

For the frosting, beat the cream cheese and butter until fluffy. Add the powdered sugar and beat until creamy and smooth. Gently fold in the whipped heavy cream and lime zest. Carefully spread frosting over cooled cheesecake. Sprinkle with coconut.

Almond Tart.

The Fresh Market used to have the most amazing "almond creme torte" in their bakery. Sadly, it was discontinued a year or so ago, and it was a dark & depressing day when I went in for my usual indulgence only to find that it was a memory. But, last week Isabelle had a sample of this creation at a school function and came home to report that it tasted just like the one that we both loved. She brought home the recipe, and I was amused to find that I already owned the cookbook that it came from. I would have probably never found the recipe though if she hadn't brought it to my attention. I plan to make this in the very near future.

Almond Tart

3/4 cup melted butter
1 1/2 cups sugar
2 eggs
1 1/2 cups flour
pinch of salt
1 tsp. almond extract
1/2 cup sliced almonds
sugar to taste

Beat melted butter and measured sugar in a bowl until well mixed. Beat in the eggs one at a time. Add the flour, salt, and almond extract and beat well. Pour into a foil-lined 10 or 12 inch cast iron skillet. Sprinkle with almonds and sugar to taste. Bake at 350 for 40 minutes or until light golden brown.

While not part of this recipe, I would consider making an almond cream filling, split the tart, and make a center layer of filling.

Almond Cream

1/4 c Butter

1 c Almond paste

1 c Rich milk or light cream

1/2 c Sugar

1/2 c Toasted almonds, ground

6 Egg yolks

1 ts Vanilla

Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.

Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.

30-Minute Chili.

30-Minute Chili

2 pounds lean ground beef
1/3 cup Chili Seasoning Mix
2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion
2 (8-oz.) cans tomato sauce
1 (16-oz.) can black beans, undrained
1 (15.5-oz.) can small red beans, undrained
1-2 onions, chopped
1-2 bell peppers, chopped

Brown beef in a Dutch oven, then drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.

Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Chili Seasoning Mix.

Chili Seasoning Mix

3/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons dried minced onion
2 tablespoons seasoned salt
2 tablespoons sugar
2 teaspoons dried minced garlic

Yield: Makes about 1 1/3 cups

Stir together all ingredients. Store seasoning mix in an airtight container up to 4 months at room temperature. Shake or stir well before using.

Rosemary Chicken Salad

from Cooking Light


3 cups chopped cooked chicken (about  3/4 pound)
1/3 cup chopped green onion
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayo
1 tsp chopped fresh Rosemary
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper

Coffee Daiquiri

from Carnival Cocktails

1 fl oz Kahlua
1/4 fl oz Dark Creme de Cacao
1/4 fl oz Triple Sec
2 fl ozs cream - half & half

Mix together, pour over ice.