strawberry pistachio quinoa pudding

• 3 cups whole milk
• 2 teaspoons vanilla or one vanilla bean
• 1/4 cup sugar
• pinch of salt
• 1/4 cup water

• 1/6 teaspoon cinnamon
• 1 cup quinoa
• a few diced strawberries
• chopped pistachios

1. Place the quinoa in a strainer and rinse with cold water for a few seconds.
2. Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, partially cover and cook for about 30 minutes stirring every few minutes. If skin starts to form across top of milk, just stir it back in.
3. Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and top with chopped strawberries and pistachios.

jager energy

• 1/2 (8.3 ounce) can citrus flavored energy drink  (Red Bull or other) (sugar free ok)
• 1 (1.5 fluid ounce) jigger Jagermeister liqueur

Pour the energy drink into a pint glass. Pour a shot of Jagermeister into energy drink.  Drink up!

dream time drink ~ non alcoholic

• 1 cup milk
• 1 teaspoon honey
• 2 drops vanilla extract
• 1 pinch ground cinnamon

1. Heat milk on stove top or in the microwave.  Stir in honey, vanilla, and cinnamon. Serve.

chocolate cake

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

chocolate in a cup ~ non alcoholic

• 1 1/4 cup whole milk
• 1/4 cup of your favorite unsweetened chocolate, chopped
• 2 Tablespoons + 2 teaspoons white sugar
• splash vanilla
• dash cinnamon

Heat milk over burner, stirring constantly. When milk is warmed, add chocolate and sugar. Whisk until sugar is completely dissolved. Whisk in cinnamon and vanilla. Pour in mug and serve.

tipsy hot chocolate

3/4 oz.  Irish Cream
3/4 oz. Coffee Liqueur
2 tbsp. Hot Chocolate Mix
4 oz. Hot Water
2 oz. Whip Cream

Mix hot chocolate mix with water.  Add irish cream and coffee liqueur.  Top with whip cream.

walnut butter cookies

1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar

Melt butter. Add sugar and baking powder and mix well. 
Add flour one-half cup at a time and beat with a hand mixer in between additions. The dough will start to get thick. Stir in walnuts and mix. Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet. Bake at 350 degrees for 15 - 18 minutes or until lightly browned. Allow cookies to cool and sprinkle with confectioner's sugar. 
Makes about 2 dozen cookies.

fruit drink ~ non alchoholic

• 1 oz Orange Juice
• 1 oz Grapefruit Juice
• 1 oz Passion-fruit Juice
• 1 oz Mango Juice
• 1 oz Pineapple Juice
• 1/4 oz Lime Juice
• 1/2 oz Kiwi Syrup

 

• Shake with a glassful of ice and pour unstrained into a glass     opt: garnish with fruit

green dinosaur

• 2 oz Vodka
• 2 oz Gin
• 2 oz Rum
• 2 oz  Melon Liqueur
• 2 oz Triple Sec
• 2 oz Sweet And Sour Mix
• 2 oz lemon/lime Soda

• Combine all ingredients and stir
• Serve in a highball glass over ice

raspberry ginger cider ~ non alcoholic

1	bag (10 oz)  frozen organic red raspberries
1	bottle (64 oz) apple cider (8 cups)
2	tablespoons honey
2	cinnamon sticks
1	piece (1 1/2 inches) ginger root, peeled, thinly sliced
3	thin slices orange, cut into quarters (optional)

Reserve 1/2 cup frozen raspberries for garnish; set aside. In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and ginger root to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes. Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.