Nonna K.

 1 CUP FROZEN CHERRIES 1 TBPS. COCOA POWDER 1/2 CUP GREEK YOGURT 1 TBPS. HONEY Put in a blender until smooth and creamy. Freeze for about 1- 2 hours.

 2 Medium Eggplants, cut in half 4-6 Tomatoes, cut in half 3 Garlic Cloves, skin removed 2 Peppers, green or red, diced 1 small onion, diced 2 Tbsp. Olive oil 1 Tbsp. Butter 1/4 cup of  Heavy Cream 1/2 tsp. Onion Powder 1/2 tsp. Garlic Powder 1/2 tsp. Paprika Salt and Pepper to taste In a large sauce pan, over medium high heat, melt the butter with the olive oil.  When oil is hot, add the eggplants, flat side down, reduce heat to medium and cook for about 10 minutes.  Add the tomatoes, also, flat side down, together with the garlic, peppers and onions.  Let it cook until the tomatoe's skin stars breaking. Remove the skin off the tomatoes and the eggplants.  With a potatoe masher or with a fork, mash up all the vegetables.  Add the heavy cream, stir and add the Garlic, onion powders and Paprika.  Season with salt and pepper. Add cooked pasta of your choice, stir and serve with Parmesan cheese.

OUTSIDE 24 DUMPLING WRAPPERS 2 Tsp VEGETABLE OIL 2/3 CUP WATER FOR THE FILLING  1 LB. POIJND GROUND PORK OR CHICKEN  4 GREEN ONIONS, FINELY CHOPPED 1 1/2 TBSP SOY SOUCE 1 1/2 TBSP GRATED FRESH GINGER 1 TBSP TOASTED SESAME OIL 1 CLOVE GARLIC, MINCED 1 Tsp. CORNSTARCH 1/2 BLACK PEPPER FOR SERVING DUMPLING SAUCE, CHLI CRISP (OPTIONAL) SESAME SEEDS FOR THE FILLING: Combine the por, green onion, soy sauce, ginger, sesame oil, garlic, cornstarch and pepper in a medium bowl, Mix well to combine For each dumpling, scoop about 1 heaping tablespoon of filling onto a plate, place one dumpling wrapper over each mound like a blanket.  Gently squeeze it to tuck it around the filling so it ahears to the top and sides, leaving the bottom unwrapped. Preheat a large non-stick skiller over medium heat and add the vegetable oil.  Add the dumplings, make sure there is space between each one.  Pour the water into the skillet around the dumplings, cover and steam for 6 to 8 minutes, u...

  1 1/2 CHICKEN THIGHS (BONELESS AND SKINLESS) 1/2 Tsp SALT 1/2 Tsp PEPPER 2 TBSP SOY SAUCE 1 Tsp WHITE PEPPER 3 TBSP. MAYONAISE 3 TBSP. CORNSTARCH 2 TBSP. OIL FOR FRYING 1 1/2 TBSP GARLIC, MINCED 1/2 LEMON (JUICED) Cut the chicken into bite sizes, dry a bit with a paper towel. In a bowl, combine the chicken with salt, pepper, soy sauce, white pepper, mayo and the corn starch. Mix it well, shoud have consistency of a batter, not too runny In a frying pan add the oil over medium high heat and when oil is heated, add the garlic, When the garlic gets fragant, add the check and cook through.   Finally, squeeze the lemon juice on top of the chicken, serve chicken over rice.

1 CAN (20 OZ.) CRUSHED PINNEAPLE, DRAINED 1 CAN (20 OZ.) SWEET CONDENSED MILK 1/4 CUP LEMON JUICE 1 TUB (8 OZ.) COOL WHIP, THAWED 1 JAR (10 OZ.) MARASCHINO CHERRIES, DRAINED AND HALVED 2 CUPS MINI MARSHMALLOWS IN a large mixing bowl, combine the crushed pinneapple, sweet condensed milk and the lemon juice. Fold in the cool whip until mixture is smooth and creamy add the maraschino cherried and mini marshmallows Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Before serving, give it another gentle stir.

1 BOX (3 OZ.) ORANGE JELLO MIX 1 BOX (3 OZ.) VANILLA PUDDING 1 CUP BOILING WATER 1/2 CUP COLD WATER 1  TUB (8 OZ) COOL WHIP, THAWED 1 CAN (28 OZ.) MANDARIN ORANGES, DRAINED 2 CUP MINI MARSHMALLOWS In a medium mixing bowl, whisk together boiling water and orange jello until dissolved. Stir in cold water and place in the fridge for 15-20 minuts Remove from fridge and whisk the vanilla pudding until fully integrated Cover and put back in the fridge for another 15 minutes. Fold in the cool whip, mandaring oranges and mini marshmallows Cover and refrigerate for at least 2 hours.