Apple cranberry walnut salad

A phenomenal salad, especially in autumn and winter. It combines apples, dried cranberries, homemade maple-vanilla candied walnuts (or pecans if you prefer), and red onion on a bed of mixed baby greens. You can make your own dressing, but we really love Trader Joe's Champagne Pear Vinaigrette with this particular salad. It's such a perfect compliment and even has a little gorgonzola to add another dimension. We've had this many times the past few years - even my husband gobbles it up and wants more. So Ifinally got around to getting some (not so great) pictures and posting it. You may notice it looks a bit unfinished since it's lacking the dressing on top. I apologize, but once the dressing was drizzled... it was GAME ON. :)

Ingredients

Mixed baby greens

Dried cranberries

Apple

Maple-vanilla candied nuts

Red onion

Dressing of choice (we love Trader Joe's Champagne Pear Vinaigrette)

Directions

Make the maple-vanilla candied nuts.

Dice apple, and thinly slice red onion.

Lay out the mixed greens on a plate, and top with remaining ingredients.

Baked Crab Rangoon

I love making over traditional, unhealthy takeout recipes. I’ve never been a fan of crab rangoon, but I figured there has to be a better way to prepare these. So I thought about what I don’t like about the ones I’ve had. First, that they are deep fried, and second, that there is so little crab and too much cream cheese. With my new inspiration, I set out to makeover the traditional crab rangoon. Make them light and healthy while keeping the delicious flavors and texture associated with the unhealthy version.

Ingredients:

24 wonton wrappers (I used Nasoya brand)

Olive oil cooking spray

8 oz lump crab meat

1 tsp Worcestershire sauce

2.5 tsp curry powder

1 tsp ground ginger

1/2 tsp cayenne pepper (optional)

1/2 cup reduced fat cream cheese

1/3 cup scallions, washed and thinly sliced

reparation:

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

  

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

  

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

CHOCOLATE MOUSSE PIE

 

This pie is a chocolate-lover’s dream! Crush up a cup worth of graham cracker crumbs and mix a third cup of baking cocoa, plus a fourth cup of sugar with them. Moisten the crumbly mix with a third cup of melted butter and press into a pie pan. Bake for 10 minutes and then sprinkle a half cup of chocolate chips over the hot crust. Once they begin to melt, spread them over the bottom with a spatula or spoon. While the crust is cooling, mix together 2 cups of chocolate chips and three-fourths heavy cream. Put the cream and chocolate chips in the microwave on high for a minute, then stir. Keep cooking this mix at 15 second intervals until the chips are melted. Be sure to stir it each time. Use one and a fourth cups of heavy cream and beat a teaspoon of vanilla extract, plus 2 teaspoons of powdered sugar with the cream. Be sure the bowl used for this last mixture is chilled and beat until peaks begin to form. Fold 2 cups of this cream mixture into the chocolate mixture and spoon into crust. Top with the rest of the homemade whipped cream and refrigerate for about 4 hours.

PEANUT BUTTER BANANA PIE

 

 

Kids absolutely love this pie. I have yet to have one turn down a piece of it! For the crust, crush 20 vanilla wafer cookies and mix with 2 tablespoons of melted butter and a slightly beaten egg white. Let the butter cool a bit before tossing it in with the cookie crumbs. Spray the bottom of a 9 inch pie pan and press the crust mixture into it. Bake the curst for 10 to 12 minutes at 350 degrees and cool. For the filling, mix together two-thirds cup of sugar, 3 and a half tablespoons of cornstarch, and a quarter teaspoon of salt into a pan. Whisk in one and a third cups of milk and cook the mixture until it comes to a boil. Beat 2 large eggs and mix in a third of the hot custard mix to temper the eggs. Combine this egg mixture and the previous batch of custard mix together. Continue to cook over medium heat until thick and stir in 3 tablespoon of peanut butter and a teaspoon of vanilla extract. Allow the mix to cool while you line the bottom of the crust with slices of banana. Place the filling on top of the banana slices and cover with plastic wrap. Chill the pie for 4 hours and add whipped topping over the top before serving.

 

PEANUT BUTTER BANANA PIE

Frozen banana & peanut butter cheesecake

 

INGREDIENTS

• 
  3 small bananas


• 50g butter , melted


• 10 digestive biscuits , crushed to crumbs


• 142ml tub double cream


• 140g icing sugar


• 400g tub soft cheese


• ½ tsp vanilla extract


• 237g pot crunchy peanut butter

1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.


2. Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.


3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

5 PERFECT EYE CREAM FOR AGING SKIN

Eye creams are something that people of a variety of ages and skin types can benefit from. Eye creams may come in small packages but they really pack a powerful punch when it comes to skin care. You can do everything from firm up your skin and improve the look of dark circles to brighten and revive your eye area! If you’re new to eye creams or just want to try out something new, keep reading below for some of the top eye creams around!

 

1. PHILOSOPHY HOPE IN A TUBE EYE & LIP CREAM

 



 
Eye creams come in all shapes and varieties and Philosophy’s rendition comes in a convenient tube! The convenient packaging makes it excellent for jet-setters and busy gals who need a quick and easy fix for their eye and lips. This product not only firms up the skin around the eyes and lips but also moisturizes and smoothes it all out! Find this at Sephora for around $26.

 

NEUTROGENA AGELESS INTENSIVES ANTI-WRINKLE

DEEP WRINKLE EYE CREAM

 

Neutrogena’s eye cream is more on the affordable side, with their deep wrinkle cream under $20. This cream is formulated with mighty retinol to decrease wrinkles around the eyes, reduce crow’s feet and diminish the appearance of age spots. Although this fights wrinkles, it also moisturizes and babies your skin! Pick this guy up in drugstores.

CLARINS SUNSCREEN FOR EYES WRINKLE CONTROL

CREAM SPF 30

 
We’ve all heard that sun damage is one of the top causes of premature wrinkles and damaged skin, so why not combine the powerful effects of sunscreen with a wrinkle cream? Well, the geniuses at Clarins figured this out and created a sunscreen designed just for your pretty peepers! This plant-based formula is said to soothe, protect and prevent lines, all for under $30 at Sephora!

OLAY REGENERIST EYE REGENERATING CREAM +

TOUCH OF CONCEALER

 

Here’s yet another versatile eye cream! Olay’s eye regenerating cream combines peptides and vitamins to reduce dark circles, lift and hydrate your eyes with the added bonus of a touch of concealer! Olay uses peptides in their cream rather than Retinol, so if your skin is sensitive, this could be a better option! This is a great space and time saver for you girls who need to get ready in a hurry and you can find it at most drugstores for about $22!

 

SHISEIDO BENEFIANCE WRINKLERESIST24

INTENSIVE EYE CONTOUR CREAM

 

This eye cream addresses just about every type of eye issue you can imagine and then some! Inner corner creases, wrinkles under the eyes, crow’s feet, creases on your eyelid, lines under your eyes are no match for Shiseido’s eye cream. It's formulated with hyaluronic acid and hydroxyproline to moisturize and promote the production of collagen! Find this at Sephora for about $55.

Chicken With Mushrooms

 

Ingredients:

• 2 tbsp olive oil


• 500g boneless, skinless chicken thighs


• flour, for dusting


• 50g cubetti di pancetta


• 300g small button mushrooms


• 2 large shallots, chopped


• 250ml chicken stock


• 1 tbsp white wine vinegar


• 50g frozen peas


• small handful parsley, finely chopped.

1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.


2. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.