A cross between spoon bread and tamale pie. this flavorful, colorful side dish is a real crowd-pleaser. 

Oven: 350 degrees F.
Time: about 1 hour
Pan: 13x9x2 glass baking dish
Servings: 8-12

Make the Light Moist Cornbread recipe adding the extra sharp cheddar cheese. 

Ingredients:
2 c. frozen corn kernels, thawed and drained
2 c. packed coarsely grated hot pepper Monterey Jack cheese (8 oz. pkg)
1 med. red bell pepper chopped]
1 Anaheim chili chopped
1/2 c. chopped green onions
1 3/4c. buttermilk
1 can enchilada sauce
4 large eggs
1/2 tsp. salt.

Now I have to be honest I am not a fan of avocados but a friend of mine made a avocado pudding and served it at a function I attended. It was Very Good!. My only thought was the color, I like green but not in deserts. I found this recipe on the California Avocado Association web site and gave it a try. I adjusted the seasonings with the instant coffee and a touch of cinnamon. It's out of this world and who does not love chocolate pudding.

Serving Size: 2

Ingredients:
1 + 1/2 ripe Avocados, peeled and flesh removed from pit
1/3 cup quality cocoa powder
1/4 cup pure maple syrup or honey .. try half the amount first then taste
1/4 cup coconut milk or almond milk.. adjust if necessary
2 tsp vanilla

Options
1/4 tsp. Cinnamon
1/4 tsp. instant coffee
Pinch of chili pepper

Directions:

• Place everything  in a blender or food processor and blend.
  
• Adjust the consistency if needed.
• Also add more honey if you like it sweeter.
• Spoon into goblets and chill for 30 minutes.
• Serve with whipped cream or even topped with  sliced bananas
  

Quinoa: The Super Grain…. the only complete grain with 15% protein
If you have not used quinoa this is an easy recipe, and very tasty desert.
Quinoa makes a great hot cereal, salad, side dish and deserts.
1cup cooked (1/3 c. raw) = 1 serving
           
Cook Time: 50 minutes
 Yield: 8 servings

Cook the quinoa: (Detailed Instructions)
1 cup quinoa (Available at the Co-Op)
1/2 teaspoon salt

Thoroughly rinse the dry grain until the water runs clear. Combine 1 volume of quinoa with 3 volumes of water and simmer for 15 minutes or until tender. You will know that the Quinoa is done when all the grains have turned from white to transparent. I usually don't rinse mine, and they are fine.

To the cooked quinoa add:
1 (14-ounce) can sweetened condensed milk
4 tablespoons butter 
1/2 cup raisins or any dried fruit will do (Co-Op Dried Fruit)
1 1/2 tablespoons vanilla extract
Pinch freshly grated nutmeg
      
Stir in the condensed milk, butter, and raisins. Cook, stirring
frequently,  until the pudding thickens slightly, about 15-20 minutes

We put them into individual small yogurt cups to freeze, so if you need something sweet after dinner or a snack they are ready and will satisfy that hunger without all the guilt. You can serve it in wine glasses and top with a bit of whipping cream and chocolate shavings for an elegant desert to serve to company.

There are times when you reach back in the back of the cupboard and there is this can of exotic something and you think why did I buy this. Well that's exactly what happened we had a can of Cream of Coconut sitting back in the cupboard and my husband said we need to use this, I said well the kitchen is yours see what you can do with it.

Here is what he did and it turned out great!





Recipe
1 c. uncooked quinoa (pre-rinsed) (170 g)
3 c. water (711 g)

I can 15oz can of Cream Of Coconut
1/4 c. sugar (you can use artificial sweeteners are fine)
1 T. molasses (cane syrup or dark corn syrup)
4 T. butter (57 g)
1 c. raisins (80 g)
1 1/2 T. vanilla
1 tsp. cinnamon
 1/2 tsp. nutmeg

This is a very easy make ahead desert that freezes well, and is good for you.
Add the pre-rinsed quinoa to the 3 cups of boiling water. Cover the pot and bring back up to a slow boil. Boil for 12-25 minutes or until all of the water is absorbed.

Stir in the can of Cream of Coconut, sugar, molasses, butter and raisins.  Cook on low temperature another 20 minutes while stirring frequently, until most of the fluid is absorbed. The pudding will thicken even more as it cools.

Remove from the heat and stir in the  vanilla, cinnamon and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve.

We put the puddings into individual 6 oz. servings and freeze. The frozen pudding will thaw in the refrigerator with 24 hours or about 2 hours at room temperature. Heat in the microwave or on the stove top if you like it warm and add a little milk if necessary.

Serve at room temperature or warmer