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FAR LEFT: Sweet Morning Buns
MIDDLE LEFT: Herb and Cheese Rolls
MIDDLE RIGHT: Stollen Fruit Tart / Almond Tart
FAR RIGHT: Sage Braid

Apple Fritter

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Baked Avocado Rolls

CLICK HERE for Avocado Tips and Tricks.

1 avocado- diced
1/4 C red onion – minced
1/4 C sun dried tomatoes
1 TBL chopped cilantro
1/4 tsp kosher salt
1/2 lime – juice
– TOSS

4-6 egg roll wrappers
Wrap / roll – Seal edge with water
Tray & spray
Turn & spray
Bake 20 min @ 350Â°
Turn and bake 20 min more

Serve with dipping sauce

CLICK HERE for more great recipes from TipHero.

Ingredients
9″ graham cracker pie crust
1 pkg (8oz) cream cheese
1 can(s) (14oz) sweetened condensed milk
1/4 c powdered sugar
1 box (3.4 oz) instant lemon pudding mix
2 Tbsp freshly grated lemon zest
1/4 c lemon juice, freshly squeezed
1 can(s) (21 oz) premium blueberry pie filling

Directions
1 -Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended.

2-Spoon about half of the LUCKY LEAF Premium Blueberry Pie Filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour.

3-Spoon remaining Lucky Leaf Premium Blueberry Pie Filling on top just before serving. Garnish with fresh lemon zest if desired.

Garden

Turkey Sandwich

Quick and Tasty

Shred turkey
Slice or tablespoon of cranberry sauce
Thinly sliced apple
Thin slice of cheddar cheese
Serve on chewbatta or English muffin

Growing Tomatoes

After the last frost set your tomato plants outside to start adapting to the environment.

Your plants should be about ten inches high without flowers or fruit.

Prepare a hole about eight inches deep.

Put a banana peel in the bottom of the hole and cover it with a little bit of compost or potting soil.

Strip off the lower leaves and put the plant into the hole.

Fill in with soil that has been amended with compost.

Fertilize with Vitamin B

Roots will grow from the entire buried stem.

Kitchen Gadgets

There are certain gadgets and things that should be in every kitchen. Some are nice-to-haves but some are essential. Here is Grandpa’s list of things that you need for your kitchen, with a rating of 1, 2 3, or 4 pomegranates. This translates to (1) OK if you like to own gadgets, (2) This is really helpful, but only if you have enough space to store it, (3) You should really try to make room for this, and (4) After using this a few times, you will wonder how you ever got along without it. Click on the item name to be taken to Amazon.com t(or other) o order one.


	Microplane Grater	This is good for zesting lemons, oranges, nutmeg, cheese and many other things. You will use this fairly often.
	OXO Good Grips Y Peeler	Any peeler is a must-have, but this is the one that I like. Don’t invest too much money cause they will become dull after a year or two of normal use. Just throw it away and get another one when this happens – don’t try to sharpen it.
	Zester
	Digital Kitchen Scale
	IR Gun Thermometer	This SOUNDS like it is just a fun toy, but I use mine several times each week. This is good for pancakes (350º) scrambling an egg (300º) making caramel (385º) and setting the temperature of your bath (105º). I also use it to test the pavement to see if it is too hot for my dog without her booties (120º)
	ThermaPen by ThermoWorks	A thermapen is used to
	Wireless Cooking Thermometer

	Paring Knife
	Bread Knife
	Chef’s Knife
	Bench Knife
	Crinkle Cutter

Chocolate Buttercream

Dulce de Leche

DIY from scratch

This is a great topping for cakes and ice cream.

Place a can of sweetened condensed milk (with the label removed) on its side in the bottom of a stockpot filled with water, and covering the can completely with water, plus about an inch. Replenishing the water as necessary to keep the can totally submerged. This prevents the can from bursting.

LONG AND SLOW METHOD – CONSISTENT RESULTS

Keep the closed can at a low simmer for 3-4 hours.

Using tongs, transfer the can to a wire rack and let cool completely before opening.

Drizzle the caramel over the ice cream or use it as a filling for sandwich cookies.

Leftover dulce de leche can be stored in the refrigerator in an airtight tight container and re-warmed in a double boiler or microwave.

FASTER DULCE de LECHE

If you are in a hurry, pour the condensed milk into a casserole, then put the casserole into a larger baking pan with hot water coming up about halfway. Cover the casserole with foil and bake at 350º for 90 minutes.

Here is another recipe

Alternate Recipe

Step 1: Heat the sugar over medium heat in a non-stick frying pan or 2-quart saucepan. Stir constantly using a rubber spatula. Within a few minutes the sugar will start to liquify and turn amber in color. Keep stirring until the sugar fully dissolves into a brown-colored syrup.
Step 2: Turn the flame down low and add the sweetened condensed milk (keep stirring as you’re adding it) and then add the butter and vanilla extract. The caramelized sugar will start to harden and bubble when you add the ingredients. Keep stirring, the mixture will become smooth again after 5-7 minutes.
Step 3: Carefully transfer the dulce de leche to a small bowl or mason jar. Let it cool slightly.

Energy Bars

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Vegetable Fries ~~ 4

Eggplant Fries

Skin and cut spears
Brush with EVOO
Dredge in 1/2 C flour
Dredge in 1 C flour, 1/4 C beer, 1 tsp cayenne pepper, and 1 tsp cornstarch
Fry in peanut oil heated to 365º till golden brown
Serve with tzatziki sauce

Tzatziki Sauce

1/2 C yogurt, 1 tsp sesame oil, 3 leaves ginger, salt, thyme, oregano and marjoram to taste

Sweet Potato Fries

Zucchini Panko Fries

Parsnip Fries

Pintxos

Pintxos (pronounced PEEN chose) have been around in Spain for many years. They are now catching on in the United States. It is essentially a TAPAS which is a more common word.

A TAPAS literally translates as a small top. Drinks were served with (bartender’s choice) of a tapas plate on top, so that it would keep the bugs and flies out. Not quite as necessary as before there was indoor plumbing, tapas is still served in most restaurants and bars in Spain. The picture link below shows lots of food on most of the plates. A tapas in Spain would be a few pieces on the plate, and would run you a dollar or two.

Aceituna is the Spanish word for olive. These are frequently served on the side, just as we are served taco chips at a Mexican restaurant.
Boquerones are anchovies. They are usually lightly picked or in a heavy cream. They will frequently be served on top of biscotti or a cracker.
La Gilda is the toothpick on which the aceitunas and boquerones are skewered along with a guindilla pepper.
Montaditos are small sandwiches served with shaved slices of Iberican Ham, which is a staple in most Spanish kitchens.
Morcilla is Spanish pork blood sausage. No my favorite, but at least I can say I’ve tried it.
Pulpo IS one of my favorites. Octopus – grilled and served in a small pool of guajillo tomato and pepper salsa

A collection of photos of different types of tapas would fill my entire computer, so here is a GOOGLE LINK that will allow you to view hundreds of different tapas. If you have an even mildly active imagination, you will see plenty of these that you could create for your next party or potluck.