Frozen Chocolate Bananas

Courtesy of Here

Ingredients

• 2 cups semisweet chocolate chips
• 1 tablespoon vegetable oil
• 2 cups sweetened coconut flakes
• 3 large bananas, cut into large bite-size pieces

Directions

Place the chocolate chips into a double boiler. Stir constantly, and when the chocolate is melted, stir in the vegetable oil.

Place the coconut in a separate shallow dish and break up any clumps with your fingers. Cut the banana into bite-size pieces Spear each banana half with a cute wooden toothpick.

Holding on to the stick, dip the banana in the chocolate and turn to coat evenly. Roll the chocolate-covered banana in the dish of coconut and transfer the banana to a plate lined with waxed paper or aluminum foil. Repeat with the rest of the bananas. Place the plate in the freezer for at least 20 minutes and up to 8 hours. Serve cold, on the stick.

I also substituted the coconut for a Heath candy bar.

Christmas Waasal

2 Quarts Apple Juice

1 Quart Cranberry Juice

1 cup pineapple juice

1 stick of cinnamon

1/2 tsp whole cloves

simmer 10 min

Fall Salad

Courtesy of The Food Network

Ingredients:

Candied pecans:

• 2 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 1/2 cup raw pecans

Maple-balsamic dressing:

• 1 small shallot, finely diced
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons maple syrup
• Kosher salt and freshly ground black pepper
• 1 head endive, separated leaves
• 2 hearts frisee, hand torn
• 1 large radicchio, torn leaves
• 1 red pear, sliced
• 1/4 cup shaved Parmesan

Directions

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.