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Frozen Ghosts are a GREAT Halloween treat for the kids or the kid in you! Light and tasty, makes for a fun treat or a  great party menu item! If you are looking for a great theme treat for any upcoming Halloween party this season, then FROZEN GHOSTS are a BOO-TIFUL addition to the festivities! Ingredients: 3 Bananas 1 pkg white chocolate chips 1 pkg dark chocolate chips 1 (8 oz) container non dairy whipped topping (1 tub) 6 wooden skewers Directions Melt in separate bowls, the white and dark chocolate chips. Mix in the whipped topping in the separate bowls of the dark and white chocolate. Cut the bananas in half and peel them. Gently place skewers in bottom half of banana and dip in either chocolate mixture. (Be careful! If you move too quickly, the banana will break!) Place on wax paper and put in freezer for at least an hour. Take out of freezer and set aside. Fill 2 big freezer bags – one each with different melted chocolate, carefully cutting a SMALL bottom corne

The history of the Yorkshire pudding is shrouded in mystery, the national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are virtually unknown. The origin of the Yorkshire pudding is, as yet, unknown. There are no cave drawings, hieroglyphics and so far, no-one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries but unfortunately any evidence of this has yet to be discovered. The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat. 'Make a good batter as for pancakes ; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton , instead of a dripping pan, keeping frequently shaking it by the handle and it will be light

2 1/3 cup/291g all-purpose flour  2 1/2 teaspoon/12ml baking powder 3/4 teaspoon/3ml salt 1 cup/192g sugar (reserve 1/4 cup/48g) 1/2 cup/110g/118ml shortening 3/4 cup/185ml milk 2 eggs (large) 2 tablespoons/30ml fine dry bread crumbs 40 fresh plums (prune, Damson, or greengage), pitted and cut in half; or use 2 cans (30 ounces/850g) whole purple plumbs drained and pitted 3 tablespoons/45g/45ml butter, cut in pieces  1/4 teaspoon/1ml ground cloves Combine flour, baking powder, salt, and 3/4 cup sugar in a large mixing bowl. Add shortening, milk, and eggs. Beat at medium speed for four minutes. Grease bottom and sides of 13x9x2 inch/33 x 23 x 5 cm pan. Coat with bread crumbs.  Turn batter into prepared pan. Place plums on top, pushing on edge of each half down 1/4 inch/,6cm into batter. Dot with butter. Combine remaining 1/4 cup/48g sugar and cloves; mix well. Sprinkle over plums.  Bake at 350F/180C/Gas 4 for about 40 minutes. To serve, cut into pieces. App

Take into consideration how much you currently spend on restaurant meals, prepared foods from the grocery store, and the groceri es you bought intending to cook that end up in the trash. Now factor in the amount of time you spend planning meals, rushing around after a tough day at work trying to throw one together, and scrubbing those pots and pans that formed a nice crust while you were eating and at soccer practice. We shop - a lot, so we know how to get the most for your grocery dollars. Some of our clients even feel in the long run they are saving money by having a personal chef because they aren't throwing away ingredients they never got around to preparing, plus they don't have to resort to unhealthy, expensive carry-out meals when there isn't a meal planned. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

Souper  broth  An old wives' tale? No!  C hicken   soup  really CAN fight a cold, say scientists.  Chicken soup is good for the soul, they say. And as a homespun remedy for everything that might ail you during winter, there are few things as deliciously soothing.  Could such a broth be more than just a cold comfort? According to the latest scientific study, the answer is yes. Research in the American Journal of Therapeutics showed that a compound found in chicken soup – carnosine – helped the body’s immune system to fight the early stages of flu.  The authors warned this benefit ended as soon as the soup was excreted by the body, so that means you may need to have a fairly constant supply. The study wasn’t the first to look at this. More than a decade ago, Dr Stephen Rennard, of the University of Nebraska Medical Center, Omaha, wanted to find out why his wife’s recipe for chicken soup, handed down through generations, was so healing. Using blood samples from volunt

Prep time: 5 minutes Cook time: 30 minutes Preheat the oven to 400°F/Gas6/204°C. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake in a hot oven for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (we love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with

Cake doughnuts can be a healthy way to have an American breakfast favourite that is bak ed not fried. This is a spiced cake version without wheat or nuts using an All-Purpose GF commercially produced flour by King Arthur. Drizzle a bit of glaze if you like or spread with your favourite frosting. We say - “go naked”. 2 cups/244g King Arthur GF Flour 3/4 cup/144g granulated sugar 2 teaspoons/10ml baking powder 1 teaspoon xanthan gum (you can leave this out but the consistency will be drier) 1/2 teaspoon/2ml ground nutmeg 1/4 teaspoon/1ml cinnamon 1/4 teaspoon/1ml allspice 1 teaspoon/5ml salt 3/4 cup/185ml almond milk (sub dairy, soy or your preferred) 2 eggs beaten 2 teaspoons/10ml pure vanilla extract 3 tablespoons/45ml oil Pre-heat oven to 325F/162C/Gas 3 Lightly grease your doughnut pan. Whisk the flour, sugar, baking powder, xanthan gum, nutmeg, cinnamon, allspice and salt together in a mixing bowl. In a separate bowl whisk the milk, egg, vanilla and oil. Make