The Professional Chef |

More than 95% of Americans work for someone else for 40 years or more and never achieve their financial goals? Will that be you? Learn how to break out of that “40 year plan” and realize the success and lifestyle you deserve! Over the next few minutes, we’ll show you how.

What is 5LINX?

5LINX is the premier marketing Company in the direct sales industry committed to putting the representative first. Its top management team founded 5LINX based on these 5 principles: vision, integrity, opportunity, freedom and success. With over 40 years of combined experience in all aspects of telecommunications, marketing and management, they have come together to create a multi-million dollar enterprise. In just a few short years, 5LINX has achieved unprecedented milestones. It has the honor of being named on two prestigious lists, the Inc. Magazine 500 and Rochester Business Alliance Top 100, as one of the fastest growing companies.

Direct Sales Industry

5LINX is part of one of the fastest growing industries. The direct sales industry is a $29 billion dollar sales channel in the United States that has sustained significant growth year after year, and has nearly doubled in the past 10 years. It made investment news in 2002 when Warren Buffet purchased The Pampered Chef, a direct seller of cooking tools, for more than 100 million dollars. Research indicates that people choose direct selling for many reasons. It’s a good way to meet and socialize with people. It offers flexible work schedules and the opportunity to own a business. It enables you to earn additional income that is proportionate to your efforts. And it provides additional security for you and your family. Most importantly, anyone can do it..There are no required levels of education, experience, financial resources or physical condition. People of all ages and from all backgrounds have succeeded in direct selling. In the U.S., there are more than 13 million people in the direct sales industry and 46 million worldwide.

Wealth Trends

In business timing is everything. One thing that the best known companies have in common is that they were created by individuals smart enough to position themselves in front of significant wealth trends. In the 1980’s, the PC industry was created and long distance was deregulated. In the 1990’s, the Internet came into popular existence. The individuals who were on the leading edge of these trends are now among the richest people in the world. Most people did not have the opportunity to capitalize on these wealth trends unless they were industry experts. But there are two wealth trends happening right now and you can position yourself to make money – without being an industry expert! Today, the biggest growth areas in the world are in telecommunications. Wireless phones have become a household necessity and Voice over Internet Protocol, or VoIP, is a cutting edge technology that is going to revolutionize the way we communicate. VoIP technology uses the Internet to carry calls, providing more features and higher quality for a lower cost. 5LINX is leading the way offering VOIP through GLOBALINX, a 5LINX company.

Products and Sevices

GLOBALINX can typically cut the cost of local and long distance phone service by 50% or more. Currently there are over 4 million VOIP customers. By 2009, the number of new customers is expected to exceed 20 million. The VoIP industry is expected to generate over 5 billion dollars in revenue by 2009 and 5LINX is currently one of the few companies marketing this new technology. Now is your time to be a part of this significant wealth trend. And the exclusive GLOBALINX Videophone allows you to See the person you are talking to. Don’t miss the important events in your family’s lives. With the GLOBALINX Videophone, it’s almost like being there. Consider how the GLOBALINX videophone can allow a company to work more efficiently and reduce travel costs.

Products and Sevices

5LINX is truly a one stop shop for a variety of products and services. By partnering with some of the largest national carriers in wireless communication, 5LINX representatives can offer their customers great deals on phones, plans and accessories. Zoomlinx Broadband Internet and Accelerated Dial-Up services are available for those customers seeking Internet access. Customers can get more channels for less with Satellite television offered by the top national providers. With the LINX2Health Medical Savings Card, customers can save 20-60% on medical and ancillary services, such as dental and vision care. Traditional phone services are available for those who do not have access to high speed internet service. And through a partnership with Overstock.com, your customers can shop online and you get paid! Regardless of the product or service, 5LINX offers the highest quality at the lowest price possible. How do we do that?

The 5LINX Difference

That’s the 5LINX difference. While traditional companies spend millions of dollars on advertising in an effort to acquire customers, This approach has been proven to be expensive and highly inefficient. At 5LINX we pay YOU to acquire customers through word of mouth marketing. The money advertisers would have spent to acquire the customers you bring in, they now pay you and allow you to offer incredible savings to your customers. It’s a Win-Win situation. Your customer saves money and you get paid!

Customers = Revenue

With 5LINX, a customer is not an individual person, but a service. One person can equate to multiple customers. And customers equal revenue. The 5LINX opportunity allows you to get paid for products and services people are already using, not services they might use. You are not changing someone’s buying habits or trying to convince them to buy something they don’t need. Regardless of where they buy their product or service, they are going to pay these bills on a monthly basis. Why not benefit? 5LINX offers multiple income streams. You can earn a one time bonus when customers sign up for wireless, Satellite TV or shop online. And you can receive a monthly residual income – for as long as your customer has a GLOBALINX, LINX2Health or Traditional Phone Service plan. In addition, you have the opportunity to capitalize on the 5LINX monthly customer bonus pool.

Starting Your Team

5LINX is not a JOB, it’s a CAREER that you begin on a part-time basis. However, it is important to have long-term goals and build for your future. The Independent Marketing Representative position is a stepping stone to the four 5LINX leadership positions. And it’s the first step to incredible income and the freedom to do what you want, when you want.

Build a Successful Team

As you begin your 5LINX business as an Independent Marketing Representative you can realize the rewards very quickly. When you enroll 3 IMRs and personally acquire 20 customers points, you will achieve the 1st leadership position as a 5LINX Executive Trainer. And if this is accomplished in your first 30 days, you earn a $1,250 bonus.

5LINX Career Path

The 5LINX system helps you leverage your time and maximize your income potential. Every fortune 500 company has 1000’s of employees. These employees generate revenue for the company. How would your life change if you had an organization with 1000’s of independent marketing representatives generating revenue for you and your family? If the three IMRs you enrolled duplicate your efforts, your organization would grow exponentially. That’s the power of duplication! Every successful company has started with one person with a vision to expand. Your 5LINX business starts with you. How many customers do you want to get paid on every month when they pay their bills? Your earning potential is unlimited and you have the opportunity to build a business that achieves your financial goals.

Leadership Bonuses

As you build your 5LINX business, you can progress through the four leadership positions and give yourself a raise! Each one offers more up front income when new representatives enroll in your organization and gather at least four active customers. This income is paid weekly and is the cash flow needed to help you run your business. And it’s in addition to the bonuses and residual income paid when customers sign up and use the 5LINX products and services. Together, these income streams give 5LINX and extremely lucrative compensation plan for you to take advantage of.

SVP Benefits

And the benefits don’t stop there. 5LINX is committed to further rewarding its top leadership. Senior Vice Presidents are treated like company executives and receive a corporate benefits packages. This includes: a monthly car allowance, a paid vacation, the ability to qualify for an Expense account, Stock options, and extra customer bonuses on specific services. All it takes to achieve the position of Senior Vice President is desire and a good work ethic.

Benefits of the 5LINX Opportunity

While most people will work for 40 years at a job, the 5LINX representative with a 5 year plan can accomplish the two objectives of having more time and more money in a few short years. You’re the boss of a home based business with unlimited earning potential. You set the hours, the goals and the territory and don’t have to worry about managing employees or inventory. As a 5LINX representative, you can experience the security of knowing you no longer have to rely on corporate America. Instead, you can have a residual income stream that is willable to your loved ones. Your ending income will be their beginning income. And because this is a home based business, it offers tax benefits that are not found at a typical job. If you’re working at a job, you’re living someone else’s dream. Start living your dream today.

Starting Position

5LINX offers two starting positions. The first position is Customer Representative with a one time enrollment of $99.00. The second position is Independent Marketing Representative with a one time enrollment of $499.00. Both positions are great and allow you to market and get paid on all the 5LINX products and services but only IMR’s qualify to earn additional weekly income. In addition, IMR’s have the opportunity to earn a Quick Start bonus of $1250 in their first 30 days. That’s a return of 250% on the investment!

Training and Support

5LINX provides you with all the tools necessary to build a successful business. As soon as you enroll, you’ll receive a personal website and access to business reporting that helps you monitor your success. In addition, 5LINX maintains an online library and conducts training via conference calls. The virtual office contains training documents that you can download at your convenience and at your pace. To build your business, 5LINX offers professional marketing materials. The local, regional and national training events are great opportunities to learn from some of the best trainers in the industry. And if you can’t find an answer to your question in the extensive documentation, live customer service representatives are available to assist you.

Get Started Today!

$1000 Quick Start Bonus!

It’s time to start getting paid on the services people use everyday. Are you ready? Your next step can change your future. Complete an Independent Representative Application today and be on your way to living your dream.

Man has always liked sweet things. In times past they braved bee stings before they learnt to control the bees. Later came sugar from cane – so precious that in earlier times it was used more as a condiment is today, merely being sprinkled over food. In more recent times, beets, parsnips, carrots and other foods that are naturally sweet have all been used to provide that sugary flavour. Then, with modern dietetics we began to realise that eating lots of very sweet, fat heavy foods wasn’t the best for the human body.

But we still like that little treat. Hence the popularity of low fat desserts.

Biscotti

1-1/2 cup yellow cornmeal

1-1/2 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

9 tablespoons low fat spread

3/4 cup sultanas

2 eggs, beaten

grated zest of 1 lemon or orange

1 teaspoon vanilla extract

2 tablespoons water

How many cookies you get will depend on how big you make them, but it averages at about 3 dozen. They keep well in an airtight container, but only if you don’t let anyone know they are there.

Pre-heat oven to 325 F, 170 C, Gas 3. Mix together the cornmeal and flour and then rub in the spread until the mixture resembles bread crumbs. You could do this in a food processor, but you will have to transfer to a bowl before adding the fruit and zest. Beat in the eggs, vanilla and water. Divide the dough into three parts and make these into long log shapes, about 8 inches long and 2-3 inches across. Place these on a non-stick baking tray and bake for 20 minutes. Let them cool for a few minutes and then slice diagonally into ¾ inch pieces. Place these cut surface down back on baking trays. These are then baked further for 5 minutes, before turning over for a further 5 minutes. Let them cool on racks and then either eat the lot or store them in an air tight container.

Coffee Brownies

These are great served after a not too rich meal with some fresh fruit – mango pieces, strawberries and so on.

½ cup low fat spread

I cup of sugar

I egg plus another white

I teaspoon of vanilla or almond extract

11/4 cups of all purpose flour

level tablespoon of instant coffee powder ( not granules)

1/3 cup of sifted cocoa powder

1 teaspoon of baking powder

1/3 cup raisins or choc chips

Preheat oven to 350F, 180C, Gas 4

In a large bowl beat together the egg, egg white, low fat spread, sugar and flavoring. Sift together the dry ingredients – cocoa, flour, baking powder and coffee powder and then mix these into the egg mixture. Stir in the fruit or chocolate chips. Pour into a greased or non-stick baking pan – 9 inches by 9. Bake for 20 – 25 minutes until a fork inserted comes out clean. Turn out and cut into 25 pieces or fewer larger ones.

Strawberry and Rhubarb Cobbler Serves about 6 unless you all have seconds

I f you haven’t tried the combination of strawberries and rhubarb then there is a taste sensation awaiting you.

For the filling

3/4 cup sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon (optional)

Finely grated orange zest or a teaspoon of marmalade

4 cups rhubarb, chopped

2 cups strawberries halved or sliced

For the Topping

1 cup of all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons low fat spread

2/3 cup low fat buttermilk or yoghurt

Preheat oven to 400 F, 200 C, Gas 6.

Filling – In bowl, combine the sugar, flour, cinnamon and orange zest or marmalade. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup shallow glass or ceramic baking dish and bake in for 10 minutes.

Topping – Combine the flour, sugar, baking powder, baking soda and salt. Rub in the low fat spread until mixture resembles bread crumbs. Stir in the buttermilk or yoghurt until a soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake for 25 minutes, or until top is golden. Serve with low fat vanilla ice cream or fromage frais.

Cheap Gas Grills

Every American wants to have a wonderful weekend in the backyard of his garden, and doing outdoor cooking. Nowadays grilling is enjoyed by most of the people together with their families. People indulge in weekend grilling as it prepares sumptuous food with smoky flavors and mouthwatering taste. The grilling offer opportunities to prepare endless varieties from Mexican Dish like carne asada to Indian hot favorite tandoori chicken and many more. All enjoys the outdoor cooking like grilling as everything tastes superb and the aromas are simply pleasing and alluring to the taste buds.

The grills have gained popularity and got a permanent place in every American kitchen and eventually gave way to the manufacturers to test and try different methods and technologies which will be beneficial to the customers to use the grill effectively and with ease. A best gas grill will help you to get the best taste of the food you prepare in a grill but if the grill is not of a good quality it will hamper the taste of the food and you will be devoid of the delightful and succulent taste of the food. a good grill not only enriches the experience of cooking but also gives satisfaction of cooking tasty food.

The grills of today do not emit poisonous and harmful gases making it a safe cooking. Certain things should always be taken into consideration while buying a gas grill. One should choose a gas grill, which is effective and does not create pollution while cooking. The gas grill as compared to charcoal is more efficient and according to the Environmental Protection agency, the gas grills emit 105 times less carbon monoxide than the usual charcoal. Most of the gas grills available today are well equipped with the on/off switches to heat up and cool down faster. This feature is absent in the conventional method of burning charcoal.

Many gas grill owners have found out the difference in the flavor of food prepared in the gas grill and the one prepared through the conventional method of burning charcoal. The distinct flavor of barbecued food, which comes when the meat juices drop down the hot surface and then turn into vapors and gets back into the food, comes when the charcoal is used. But the food prepared in the gas grill does not give such kind of peculiar smell. Thus the gas grill is convenient to use, safe to operate, fast to cook and environmental friendly.

The gas grills are manufactured with different sizes and various functionalities to suit various applications. The gas grill range from the commercial gas grills meant for restaurant use and a mid sized gas grills best for those who want to enjoy grilling in the backyard. The price of the gas grill depends upon the features provided. If you want to go for the one go through all the options available and then make a choice

Some people just love eating and some people just love cooking; but when it comes to cooking and eating outside most people say, hey, I love it; but having the right outdoor cooking equipment is essential

So lets get to it.  Summer will soon be upon us and the outdoor season beckons. Its now the ideal time to think about those barbecues you’ll be having. Whether those meals will be on the patio or in the outback its now the time to ensure that you’ve got all your outdoor cooking equipment to hand and that you’ve got a good idea about how best to go about things.

Outdoor cooking comes in many guises. You and your family may prefer to use wood or charcoal because of those wonderful flavours that come from the charcoal and the smoke; or, you may prefer the cleanliness, control and  convenience of cooking with propane gas.  Whatever you prefer the market is now awash with great outdoor cooking equipment to make your cooking experience enjoyable and the results fabulous.

Now when it comes to choosing your outdoor cooking equipment a little thought is necessary as you can easily miss a trick or two and fall short when the time comes to perform!  So, here are 20 great tips to help you make the right decisions when planning this season’s outdoor cooking:

Firstly you must decide will it be gas or charcoal; don’t fudge this one as its important; if you want ease and convenience go for gas grills; if you don’t mind a little extra trouble & time and your family loves the flavours that are picked up from the smoke then go for charcoal; If you go for charcoal always start the fire naturally, never use lighter fuels; let me say that again, never use lighter fuels! Why? Because no matter how long it is before you bring your food to the grill you’ll pick up those chemical smells…Yuk!; Ask yourself, are you making an investment for the future of just for the coming summer season; because thats how long cheap ’stuff’ is going to last!  I recommend making an investment in the future, therefore go for quality; as you know in your heart, you pay for what you get! Don’t go cheap if you can afford better; for example: stainless steel looks better and lasts longer than aluminium and cleans up much better and easier; although it has to be said heat distributes more evenly and quickly with aluminium so the arguments are not always so clear cut; portable pick up and go grills are going to be great for tailgating and inpromtu stops but they’ll be a disappointment on the patio when cooking for a group of  friends & family; There are many styles & sizes of outdoor grills, picking the right one to meet your needs and of course your budget is important, but remember that quality counts; you don’t want to be regretting your purchase half way through the summer! Go for the best you can; we recommend Bayou Classic as their product quality and the value for money is exceptional; take a look at the outdoor cooking equipment store as the prices are great there

Think about where you’re going to be doing your cooking and buy your kit appropriately. Ask yourself, will we be cooking on the patio, or will you be tailgating or then again will we be going outback; this makes a big difference to your choice of kit; indeed you may decide that you need quite separate cooking equipment for the patio as opposed to when you’re getting out and about. Gas grills are heavier and bulkier than charcoal, on the patio that’s a bonus in the outback its a chore; gas barbeque grills cook quicker than the charcoal grills; some people hate gas grills by comparison because they love the flavors that wood bestows; gas grills are more expensive than charcoal ones etc. etc. Decide what style of cooking best suits you because the kit you’ll need will change with your preferred style of cooking. If you’re into Jambalaya cooking then you should buy Jambalaya pots, if your going to be frying whole turkeys then a turkey fryer kit will be ideal; do you prefer cast iron stove ware for cooking, Dutch ovens are great for simple outdoor cooking or do you prefer open grills;? The questions go on and on and only you know what the family are going to prefer. Its not as hard to think things through as you might think,  I suggest that you go to a store that sells the full range of equipment and ask yourself what’s going to work best for us? When cooking with propane check the level of gaz in the cylinder and whenever possible have a second one in reserve. There’s nothing worse with friends and family hovering, the meal is half ready and the gaz goes out!!! If you’ve a replacement, no problem, but if  you’ve not, just how bad can things get? Don’t forget basic safety advice when cooking outdoors; remember salmonella is just as happy and active outdoors as it is inside. So what to do? Keep those fresh meat  plates and your cooking utensils away from any plates and cooking utensils that you’ll be using for eating off. Yes i know its obvious but this is important and its easily forgotten especially by the kids if they take a hand; Will you betaking your cooking kit out in the outback or to the beach where there are safety regulations preventing the use of certain cooking methods; how annoying is it to arrive and then find your kit isn’t appropriate. And don’t think you’ll be okay they’ll never know. have you seen the recent damage that’s been caused by fires that get out of control; think safety first. Its important to remember that usually you find restrictions at picnic areas and on beaches & camping zones; When you find a great recipe that cooks well outside share it with family; especially the simple tips that made it work out so well. Many people are apprehensive about cooking out doors and even when they do they make simple errors that you could help them avoid making. Simple tips need passing on; Never pierce food on a BBQ or the juices will run out and it will dry out very quickly: most people who say they don’t like BBQs do so because they hate dried out tasteless food that so often arises from a smoldering BBQ Never cook meat too long as again it dries out Always make sure that meat is fully defrosted before starting cooking on your grill, not only is this dangerous to your health but the food will burn on the outside before you’ve cooked it in the inside! Try to cook slower rather than faster when cooking outdoors, except with you steaks of course, they need searing and a minimum of time is preferred for however well you like them cooked; [yes I know this goes against what conventional wisdom says and your desire to tuck ij but the rewards of slower cooked foods great exceed the extra time it takes; believe me Always let your meat rest after cooking without cutting it up. This allows the juices to settle and the full flavour to come out, it also means all the juices don’t run away across the serving plate; 7-10 minutes is all you need to wait and whilst the time is short the difference in flavour can be huge; try it. Try marinating your meats before barbecuing, and remember, the longer the better, overnight if you can. If you do the flavors of your cooking will be greatly enhanced and your friends will marvel; If you use a grill with a lid, keep it closed as much as possible. This improves the consistency of cooking due to the retention of the heat which otherwise is lost each time you open the grill; stop worrying and go and have a chat; Try some of the many free recipes you’ll find online; there are so many and some are really good. Don’t get hooked on complication though; keeping things simple and experiment are the keys. But equally don’t get into the ideas of those that say quick and easy is best go for things that cook quickly! NO. Marinades are simple and add tremendous flavour, cook slower than quickly and you’ll retain more flavours; Try out Dutch cooking; its easy and straightforward and the flavors are great; look for Dutch cooking recipes on the web; Keep your outdoor cooking fun; share the joy of the cooking with friends & family. Try to get the kids involved; if you do you’ll develop in them a lifetime passion for cooking, which is often hard to do in the kitchen. Better still you’ll have a laugh and if you involve your friends you’ll start appreciate them in totally different ways than before; its like a new way of bonding. You’ll start to see them in a totally different light…… interesting! … Oh, just one quick point, but take care the opposite can work out too.

Check out the latest outdoor cooking kit at the outdoor cooking equipment store; you’ll find a wide range of outdoor cooking equipment meeting all levels of budget and there’s a long list of really tasty, simply to cook recipes, ideal for the grill, for the stove, for the boiling pot, for the fryer or for the Dutch oven; its your choice.

Happy outdoor cooking and good luck getting your outdoor cooking equipment into shape.

There are so many good reasons to reduce the amount of sugar in the foods that we eat. Processed sugar, especially in the amounts that we eat it here in the United States, is a major contributor to obesity, and provides very little substantive nutrition for the number of calories that it delivers. While it is easy to reduce sugar in some aspects of your diet, there are some sticking points. If you love to bake, for instance, you’ll find that just cutting out the sugar in many recipes will result in a failed recipe. In many recipes, sugar is more than just a sweetener. It provides texture, contributes to browning and may serve to help other chemical processes happen.

That does not mean you have to give up on baking if you want to cut out sugar. There are a number of tips that can help you reduce sugar in your favorite cakes, cookies and other sweet baked goods and still enjoy them. These tips are helpful for cooking with sweeteners such as Splenda Granular.

Amount

In some recipes, sugar is important for the structure and texture. This is especially true in candies and confections like nougat, and in frostings and sweets. For best results, you really can’t replace the entire amount of sugar with a sugar substitute. You can generally replace about 25% of the sugar called for in the recipe. If you must cook completely sugar free, then try recipes that use other natural sweeteners for flavor and sweetness.

Volume/Height

If your cakes, breads and muffins don’t rise as high when using a granulated sugar substitute, try adding ½ cup of nonfat dry milk powder and half a teaspoon of baking soda for every cup of sweetener that you use.

Bake your cakes and muffins in smaller pans. Instead of 9 inch round cake pans, use 8 inch pans with two inch high sides.

Texture

Cookies and cookie bars often need brown sugar for their texture. If you want to keep that chewy-crunchy bite, you’ll probably need to keep the brown sugar, and only replace the white sugar with a sweetener.

Experiment with your favorite recipes. You can get excellent results by replacing the sugar and much of the fat with applesauce or fruit purees. The best choice for fruit purees? All natural baby food, for more details visit to www.chicken-wing-cookbook.com with no sugar, salt or preservatives added. Bananas, peaches, prunes, carrots and sweet potatoes are all great choices for dense cakes, cookie bars and muffins.

Cookies made with artificial sweeteners often don’t spread well when they bake. To help them bake better, use a fork sprayed with cooking spray to flatten each cookie slightly before placing them into the oven.

Jams and jellies often rely on sugar to help activate pectin in recipes. You may need to use some extra fruit pectin to help your fruits set up properly if you are using an artificial sweetener, or going au natural.

If your sugar free baked goods are coming out a bit too dry, for more details visit to www.chef-123.com try adding a bit of thinly sliced or grated zucchini to the recipe. The flavor is neutral, but it will add moisture to your breads, muffins and cakes.

Pick the Right Sweetener

Some sweeteners react badly to heat. Aspartame, for instance, loses most of its sweetness during baking, so sweeteners that use aspartame should be confined to recipes where you can add the sugar at the end of the cooking – puddings, frostings and the like.

Flavor

Use flavor enhancers to emphasize sweetness in recipes. For instance, an extra teaspoon of vanilla per cup of sugar substitute will bring out the sweetness. Hone or molasses in quick breads and muffins will add a bit of a flavor boost. Other possibilities for enhancing flavors include lemon and orange zest, almond flavoring, and butter flavoring.

Appearance

Sugar free baked goods often look pasty and uncooked because sugar caramelizes during baking to give everything a golden brown color. You can simulate the browning by spraying the surface of the batter or dough with a bit of cooking spray before putting it in the oven.

Other ways to simulate browning include adding cinnamon or nutmeg to the batter.

Most granular sweeteners do not appear to get as creamy and smooth, when mixed with butter, margarine and shortening and it may even separate when you add eggs. It won’t affect the final product; just continue on with the recipe.

Cooking with Yeast

Sugar substitutes won’t activate yeast, so if you’re making yeast breads with a sugar substitute, you’ll need to retain at least two teaspoons of sugar in the recipe, or replace the sugar with another natural sweetener like molasses or honey.

Adjust Bake Times

Baked goods cooked with granulated sweeteners may bake more quickly than the recipe dictates. Check cakes 7-10 minutes before the recipe’s bake time, and brownies, quick breads and cookies 3-5 minutes before the recipe says it will be done. Remember that sugar free recipes may not brown during baking and rely on other indicators.

For all you busy cooks who want to have a homecooked meal including dessert ready in a matter of minutes, here is a simple dessert you can make in a matter of minutes.  These Shortcut Warm Banana Chocolate Crepes are not only quick, they taste good, too.  Bananas are a great health food and should be included in your diet often.

1 small pkg (4-serving size) Chocolate Instant Pudding Mix

1 1/2 cups milk

6 tbsps butter

6 tbsps brown sugar

3 med bananas, sliced

3 large burrito-style flour tortillas

6 tbsps frozen whipped topping, thawed

In a medium bowl, with a wire whisk, beat the dry pudding mix into the milk. Whisk 2 minutes to thicken; set aside.

In a large skillet, place the butter and brown sugar. Cook mixture over medium heat until butter is melted and the mixture is well blended, stirring occasionally. Add banana slices; cook while stirring for a couple of minutes until heated through. Transfer banana mixture to a bowl and cover to keep warm.

Heat the tortillas, one at a time, in the same pan used above. Remove heat tortilla from pan and spoon about 1/2 cup of the pudding mixture evenly down the center of each tortilla. Top the pudding mixture evenly with the banana mixture. Fold in both ends of the tortilla, then roll up. Cut each tortilla, crosswise, in half to make 6 tortilla “crepes”.

Place each half, seam side down on a serving plate. Top each half with approximately 1 tablespoon whipped topping before serving immediately.

NOTE: You can also buy ready-to-use crepes if you don’t like tortillas.

Enjoy!

Here’s a guide to some prepared products and condiments to keep on hand to make

assembly cooking simple and creative. If the higher prices of some of the items, such as

cut vegetables and cooked chicken, are discouraging, remember the adage “time is

money.”   

IN THE CUPBOARD:

Small pasta, such as rice-shaped orzo, tiny bows, fine angel hair and couscous

(granular semolina) cook quickly and can be the base of a main-dish salad for help visit www.apples-recipes.com. Additions could include chopped vegetables and onions from the supermarket salad bar, chopped fresh herbs (such as dill) and smoked fish or chicken from the deli case.

Instant rice generally gets poor marks for texture, but several new quick-cooking rices

rate well in our book. For example, a brown rice that cooks in 10 minutes retains much

of the chewy texture of traditional brown rice (which requires 40 minutes to cook) and

all of the nutty flavor. For added taste, cook the rice in broth or bouillon, or substitute

spicy tomato juice or salsa for part of the cooking liquid. Stir chopped, cooked meats,

vegetables and beans and shredded cheese into the cooked rice for a substantial main

dish.

Likewise, seasoned rice and sauce blends cook quickly — about 12 minutes in a

microwave oven — and are natural bases for additional ingredients such as chopped

herbs, diced tomato, frozen vegetables and canned beans.

No-boil or instant lasagna noodles make assembling a pan of lasagna a snap and they

save dirtying another pot.

Canned beans, such as garbanzo, black, pinto and white beans, add variety and texture

to all sorts of fast meals, including soups, salads, chili, stews, pastas and rice dishes. Bean

flakes rehydrate in 5 minutes with boiling water and form the base for refried beans,

soups and dips. Canned refried beans can be served as is for a side dish or used inside a

burrito or enchilada. Or stir in a few tablespoons of salsa and a couple of dashes of hot

pepper sauce for a quick bean dip.

Bottled sauces, such as salsa, pesto, remoulade sauce, Thai peanut sauces, Asian

teriyaki and hoisin sauce brushed over fish, chicken and pork chops while they grill or

broil add interest, flavor and color for help visit www.bread-machine-cookbook.com. If time allows, marinate the chicken or pork in the

sauce 1 or 2 hours before cooking.

The ethnic aisles of large supermarkets hold many canned or bottled foods that can

turn ordinary cooked pasta, rice, meats and vegetables into new dinner ideas. Canned or

bottled caponata, for example, an eggplant, tomato, celery and olive mixture, is great

over pasta or pan-fried meats and grilled fish. Likewise, roasted red peppers, marinated

artichokes, instant polenta, olive paste, chili paste with garlic and Thai seasoning mixes

often offer quick flavor solutions.

Vinegar, such as seasoned rice vinegar, balsamic vinegar and sherry wine vinegar,

add lots of flavor to fresh salads, slaws, cooked vegetables and stir-fries. They also can be

used as a marinade for fish fillets and chicken breasts destined for the grill or broiler.

Dessert sauces, such as bottled caramel sauce and lemon curd, can be used for more

than just ice cream toppings. Caramel sauce can top brownies, cakes and fried bananas.

Lemon curd makes a fine filling for a fruit tart when spread over a cooked tart shell or

spooned into shortcake cups. Canned fruit packed in juice, such as apricots and peaches,

puree nicely in a blender or food processor for an instant dessert sauce or ice cream

topping.

IN THE REFRIGERATOR/FREEZER:

Cooking fresh produce has never been easier thanks to items such as peeled baby

carrots, cut broccoli and cauliflower florets, cleaned salad greens and spinach leaves.

Shredded coleslaw mixes and broccoli slaw (julienned broccoli stalks, carrots and red

cabbage) adequately form the base of a fast side dish or main-dish salad or stir-fry.

While rotisserie chicken has its place in our grocery carts, sometimes it’s just more

convenient to stock up on chilled cooked chicken or chicken pieces. They keep

(unopened) for more than a week in the refrigerator and can be eaten as is, reheated or

shredded for adding to salads, stir-fries, soups and casseroles.

Fresh pasta cooks faster than dried. Frozen filled pastas, such as tortellini and ravioli,

can be cooked and eaten hot with a bottled pesto or marinara sauce or chilled and tossed

with bottled salad dressing, frozen peas and diced green pepper for a hearty pasta salad.

Whichever pasta you choose, always start the water to boil before assembling the rest of

the ingredients.

Prepared pizza crusts come in all shapes and sizes these days. Keep a couple on hand

for doctoring up for a quick meal even the children will eat.

Keep quick-cooking meats, such as turkey cutlets, fully cooked sausage, boneless

chicken breasts, pork tenderloin and steaks, in the freezer. Most can be cooked frozen

(allow a little extra time) or thawed carefully in the microwave oven.

The freezer case offers more choices than ever before for fast vegetable fixes. Today,

mixed vegetables could be anything from broccoli, corn and red peppers to a

Western-style combo of potatoes, green beans, onions and red peppers. Add the

mixtures to cooked pasta and beans or soups, or fry with leftover potatoes for a quick

hash.

Likewise, frozen fruit sports new combinations, such as a blend of kiwi, pineapple,

mango, papaya and red grapes. Use the fruit for salads, compotes and as layers in a

parfait. Or puree frozen fruit into an easy sorbet or thaw it and puree it to serve over

pound cake, angel food cake or ice cream or for a refreshing fruit soup base

As a natural born Texan, I cut my teeth on dominoes and starting cooking on the grill about the same time I threw away my training wheels. Texas cooking on a grill is just what you are supposed to do. If you are aspiring to become the next great American grill company or just want some grill recipes for steak, you are at the right spot.

Cooking on the grill is not only fun but if you get good at it, you will find friends you never knew you had. Easiest way to start on the grill is cooking hamburgers. Now I am not talking about just any ole hamburger, I am talking the kind people tell other people about. Look for hamburger recipes for the grill to begin with.

Naturally my own personal recipe includes Worcester Shire sauce, ketchup, onion powder and garlic powder. Take the ketchup and put some in a bowl. Don’t be afraid to put some in there. Then take the Worcester Shire sauce and pour some in there until the ketchup is still thick but yet has become slightly creamy. Add a good amount of the onion powder and the garlic powder. What I consider good is that when I pour the powder on, I can’t see the ketchup. Now mix this all up real good. You now got a good sauce to add to your hamburgers. When they start to get done, bask each side with the recipe. This will be mighty fine eating.

Now cooking a steak is something else. If you can’t cook a steak on the grill to perfection, then you either need to hang up your thongs or practice a whole bunch. Let’s grill some rib eyes. I am thinking about 1 to 1 ½ inch thick weighing in around 14 – 16 ounces. My mouth is watering just thinking about it. Some Texans love t-bones but I favorite the rib eyes because they can be really tender. Think of all that marble fat getting into your arteries and clogging them up. In the mean time, boy does it takes good going down.

What are the grill times for steak? This can depend a lot on your skills of building a hot fire. The hotter the fire, the better. Charcoal sure gives off a good flavor but mesquite which west Texas has a lot of those just about worthless trees sure do give a great flavor on the grill. For the grill steak temperature varies on how you like your meat. if you like rare then the temperature should be in the 115 – 120 degrees. Some folks like a medium rare so let the temperature rise to about 125-130 degrees. I am a medium well kind of guy so I like my steaks to reach somewhere around 135 – 145 degrees. Anything higher gives you a well done steak. How long to grill filet mignon Don’t overlook this; the meat will keep on cooking once you remove it from the grill. How a steak looks on the grill is pretty important also.

Steaks aren’t the only thing good on a grill. I used to eat lobsters that have been boiled or baked in the oven. I discovered some grill lobster tail recipe and oh boy, do I now love grilled lobsters. Just mix a little butter and garlic and bask it on the lobster tail. It only takes a few minutes to cook lobster. It is easy to over cook and it looses it tenderness. Cooking lobster or other fishes require your constant attention. There are plenty of bonefish grill recipes on the web.

I love pork cooked on the grill. Down here in Texas, we consider pork the other white meat. There is nothing like cooking a pork loin roast on grill for Sunday’s lunch. Pork chops are pretty good as well. How to grill pork loin is fairly simple. I do mine by look. I cook it a minute or two on each side to lock in the juices. I then cook for 3-4 minutes on one side and then flip them over and do the same. If it looks done, I take a knife and poke in the thickest spot. If it doesn’t bleed, then I take it off the grill and server.

I guess the next question people are going to ask is this. How long do you grill chicken? Chicken on the grill is almost as good as southern fried. In Texas, when it comes to cooking, our motto is “If you fry, I will try it”. Lets get healthy for a moment. If you got a hot fire, you can cook your chicken in about 10 -12 minutes. I always de-skinned mine so that I don’t have to worry about the flare ups.

Most people have a preference of whether or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is oftentimes difficult. But with some simple training and a bit of skill, it most certainly can be done. Cooking a steak does not have to be difficult, especially if you follow these few rules:

• Take into consideration the thickness of a steak. You must realize that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same amount of time.

• Also consider the pan temperature.

• The cook time is also very important.

• You must find a good balance between the three abovementioned things to get the results you desire.

• Other things to consider when cooking a steak is the tenderness and size of the cut. The presence of a bone can also change the cooking time as can the method of cooking (barbecuing, sautéing, etc.).

• If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to follow when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a couple of minutes.

Hold up for a minute… are you still confused as to what exactly “rare” is versus “well done?” Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

• Well done – the steak will be hot, and it will have very little moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

• Medium well – the steak will also be hot, gray, and it will have a juicy center.

• Medium – a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the surface of the seared side when the steak is turned.

• Medium rare – the steak will be light pink in color, warm, with a juicy center.

• Rare – the color will be pink, the temperature will be warm, and the center will be bloody and red! The steak will still feel soft when touched.

Know about the two different types of heat used when cooking a steak:

• Dry heat – this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sautéing, pan-broiling, and rotisserie cooking.

• Moist heat – moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must determine whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

Before we begin “dishing” out some Christmas dessert recipes, let us talk about Splenda.

What is Splenda?



Splenda is a sugar substitute. It gained popularity in 1998 when the United States Food and Drug Administration approved it for use in commercially prepared baking products. Sixty other countries have followed the initiative of the American FDA.

Rose Reisman, who wrote Secrets for Permanent Weight Loss (Whitecap Books, 2005) describes Splenda as a better choice sweetener. It contains sucralose which is the only sweetener made from sugar and the only sweetener that is not associated with health problems. It is not digested as a carbohydrate, so diabetics need not worry about experiencing a surge of insulin levels.

People who have used Splenda say that one advantage it has over other sweeteners is that it retains its sweet taste even when heated.



Christmas Desserts Using Splenda

You may come across recipes that don’t say Splenda; instead they will say “sucralose.” They’re one and the same. Splenda is available in most stores and come in tiny, yellow packets.

Recipe # 1: On a cold Christmas Eve morning, what better way to wake up sleepy heads with the aromatic smell of Pear Muffins coming straight from the oven?

Pear Muffins

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Servings: yields 12 muffins

Ingredients:

Canola oil

2 cups self-rising flour

2 tsp baking powder

¾ cup sucralose

2/3 cup skim or low fat milk

2 eggs

2 ripe pears

Procedure:

Peel and mash the pears and set aside.

Prepare your muffin pan by greasing them with canola oil. Preheat oven to 350 degrees F.

Combine self-rising flour and baking powder in a large mixing bowl. Gradually add the sucralose. In a separate bowl, blend together milk, oil and eggs. Combine this mixture with the flour mixture. Add the mashed pears. Blend all ingredients well. Spoon the batter into 12 individual muffin holes.

Bake for 15-20 minutes.

These muffins can be stored at room temperature and eaten the next day, but they are best eaten the same day!

Recipe # 2: Who doesn’t love New York-style Cheesecake? It is such a popular dessert that food stores and supermarkets now sell it frozen, but why spoil the spirit of Christmas by serving frozen food? Make this recipe and turn it into a labor of love. The children, grandchildren, cousins and uncles will love you for this New York-style cheesecake made from scratch!

New York-Style Cheesecake

Preparation time: 15-20 minutes

Cooking time: 20-25 minutes

Servings: 12 individual servings (recipe is not for a whole cheese cake)

Ingredients:

1-3/4 cups Ricotta cheese

3 oz light or low-fat cream cheese

½ cup sour cream

1 egg

1 tsp vanilla extract

1 tsp lemon zest

2/3 cup Splenda

3 tsbp lemon juice (preferably fresh)

3 tbsp all purpose flour

For garnish: your favorite berries (blueberries, strawberries, raspberries, gooseberries) and icing sugar.

Procedure:

Line your muffin pan with muffin paper cups. Pre-heat oven to 350 degrees F.

Soften the cream cheese and combine with the ricotta cheese in a food processor. Add the sour cream, egg, vanilla, lemon juice (and zest), flour and Splenda. Make sure mixture is smooth and creamy. Pour into individual muffin holes.

Put the muffin tin in a larger pan containing hot water. The hot water must come up to 1/3 or halfway up the sides of the muffin tray. Put in oven and bake for 20 minutes.

After 20 minutes, take out the muffin tray from the larger tray. Set aside and let cool. Refrigerate for an hour or two. Top with garnish before serving. You can use the berries as they are, or you can mash them so they cover the top and glide on the side.

Recipe # 3: Spent the whole day in the mall for Boxing Day specials and forgot about dessert tonight? Here is a recipe for a chocolate cake. Most of the ingredients are probably already in your cupboard so no need to dash out again.

Simple & Quick Chocolate Cake

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients:

1-1/2 cups flour

2/3 cup sucralose

Pinch of salt

1 tsp baking soda

3 tbsp hot chocolate powder mix (any hot chocolate mix will do)

1 tbsp vinegar

8 tbsp canola oil

1 tsp vanilla extract

1 cup water (or 1 cup skim milk, if you prefer)

Procedure:

Sift the flour, baking soda, sucralose, salt and hot chocolate powder together. Add the rest of the wet ingredients. Blend well. Pour into an 8 inch round baking pan. Bake at 350 degree F for 30 minutes. Let cool and serve with your favorite topping.

Note: Instead of icing, you can use English devonshire cream. Spoon a few tablespoons into the dessert platter, enough for a slice of cake to sit on. Also, if you have left over slivered almonds or crushed walnuts, you can throw them into the batter.