Peanut Butter with M&Ms Mochi

The New Year is almost here!  We're so excited for 2014 and looking forward to another year of blogging and creating new recipes.  Our last post of 2013 mixes old and new.  Mochi is a common treat during the New Year's celebration for many Japanese & Japanese-Americans.  Chef Azuki mixes sweet mochi with peanut butter and M&Ms for a new tasty delicious dessert.  Try it, you'll love it!

Peanut Butter with M&Ms Mochi

Ingredients:

1 1/2 C mochiko

1 2/3 C water

1/2 C sugar

Chunky Peanut Butter

M&Ms

Directions:

1.  Put canola oil on a paper towel and grease a bowl

2.  Mix together mochiko, water and sugar together in the greased bowl

3.  Microwave the mixture for 5 minutes

4.  Take a rounded Tablespoon of mochi while it is still hot (be careful and put a little flour on your 

      hands) and form a flat circular disk

5.  Place one M&M & 1/4 tsp peanut butter onto the mochi

6.  Bring the sides up and pinch together so M&M and peanut butter are covered by the mochi

Let it cool a bit and they're ready to eat!  Yum!

BeaNspiration:  Resolve to be happy, TODAY!  

Happy Holidays!!!!!

Wishing all of you and your families

peace & joy!

Holiday Bow Tie Salad

It's almost here, it's almost here, it's almost here!  Only a few shopping days left until Christmas! Happy Holidays  from the Azuki BeaN Mamas!  Here's a holiday pasta dish that's sure to brighten up the festivities.  It's another that we posted before under One Chop/Two Salads.  

1 lb. box farfalle (bow tie) pasta

24 slices of Italian Salami cut into thin strips

4 oz. of cheddar cheese cut into cubes

½ red, orange and yellow bell peppers diced

1 C of grape tomatoes cut in half

3 Tbsp. capers

1 tsp. dried oregano

½ tsp. salt

¼ tsp. pepper

½ C Italian Dressing

*Optional – 1 Tbsp. Mayonnaise.  This allows the pasta to hold its flavor

        longer.  Otherwise, you may need to add more dressing before serving.

Directions:

1.     Cook pasta according to the directions on the box.

2.     Cool pasta

3.     Cut the salami, cheese, peppers and tomatoes

4.     Put pasta in large bowl

5.     Add the sliced salami, cheese, peppers and tomatoes

6.     Sprinkle on the capers, oregano, salt, and pepper

7.     Toss with dressing

BeaNspiration:  Enjoy the moment and feel the magic!

Quinoa Confetti Salad

The holidays are here and we're going back to some of our old standbys to take to various potlucks. This is one of our hidden gems.  We posted this under One chop, Two Salads but it's hard to find in our blog, so we thought we'd repost for your easy access.  This is an easy, delicious quinoa salad.  Try it for your next party!

Quinoa Confetti Salad

            1 C of dry Quinoa

½ red, yellow and orange bell pepper chopped

½ C grape tomatoes sliced in half

2 tsp. capers

1 sprig of basil sliced thinly into ribbons

½ tsp. oregano

¼ tsp. salt

¼ tsp pepper

¼ cup of Italian Dressing

Directions

1.     Prepare Quinoa as directed on the box

2.     Put in large bowl to cool

3.     Add the peppers, tomatoes, capers and basil.

4.     Season with oregano, salt and pepper.

5.     Toss with Italian Dressing

I love this salad and just made it for a holiday potluck.  It's colorful, festive and delicious!
It tastes great with spinach in it too!  

           BeaNspirations:  Enjoy the holidays with your favorite friends and recipes!

Just Wing It Chicken Wings

Chef Azuki is amazing!  I just learned how to make delicious crispy chicken wings in 20 minutes. How, you ask?  Well here's a recipe that Chef Azuki remembered her sister making, but she didn't have the recipe on hand.  She decided to just wing it because she had less then an hour to make dinner for a meeting.  I was there to help cut up the wings in half and remove the tips while Chef Azuki prepared masegohan (recipe to follow in a future blog) and edamame.

Just Wing It Chicken Wings

1 package family pack chicken wings

1 1/2 tsp salt

1 tsp garlic powder

1 tsp crushed red pepper

1/2 C flour

oil

Directions

1.  Cut off chicken tips and discard, then cut wings in half (separating little drummettes 

     from mid sections)  and place wings in a large bowl.

2.  Add all the ingredients except oil onto chicken and toss together

3.  Microwave 1/2 the wings on a platter for 8 minutes, then second half while 

     you start to fry chicken

4.  Put 3/4" of oil in the bottom of a skillet or wok

5.  Heat oil on medium heat

6. Gently wipe any moisture off the bottom of the chicken if it is wet after microwaving

7.  When oil is hot, fry the chicken until golden brown (make sure it makes sizzling sound 

    when chicken is placed in the oil)

It cooks so quickly since you already microwaved it and it's moist!  Just perfect chicken and really  takes so much fry time out of making fried chicken.  She was out the door with her dinner in tow, within the hour.  Chef Azuki's Little BeaN came up with a great title!

BeaNspirations:  Anything is possible with a little ingenuity!

Cranberry Pecan Biscuits

Chef Azuki's Little BeaN made cranberry jelly for Thanksgiving.  He only needed the cranberry juice; however, Chef Azuki didn't want to just throw the cranberries away.  She heard her mother's voice telling her "mottainai" which translates into "what a waste".  So today we made biscuits for breakfast with those "saved" cranberries.

Little BeaN's part in cranberry preparation:

Ingredients:

The cranberries: (what little BeaN did)
1 bag of cranberries (12 oz)
1 1/4 C sugar
1/2 C water
1/2 C orange juice


Directions:  Boil until the cranberries pop!  Drain the juice and use this for the Cranberry Jelly.
Save the drained cranberries for mama, Chef Azuki.

Cranberry Pecan Biscuits

Ingredients
2 1/4 C Bisquick
2/3 C almond milk
1 C of Little BeaN's drained cranberries or 1 C dried cranberries
1/2 C chopped pecans

Directions:
Preheat oven to 400 degrees
Mix together Bisquick mix and almond milk together on low speed for 1 minute
Fold in cranberries and chopped pecans
Place 1 Tbsp scoops of mixture on un-greased pan or cookie sheet
Bake in the oven for 7-9 minutes depending on your oven
Remove when golden brown

These morsels were wonderful for breakfast.  You can even add a little butter on them if you want.
We had them fresh out of the oven with hot coffee.  They would be delicious with a holiday meal also.  I loved the pecans and cranberries mixed together. The nutty and sweet flavors danced in my mouth.

BeaNspiration:  Don't waste anything, it's "mottainai"!

Happy Thanksgiving!!!!!!!

The Azuki BeaN Mamas wish you all a wonderful Thanksgiving!  We're so thankful to you for reading our blog!  We're spending the holiday with our families and trying out new recipes. We will post next week.

Ginger Beef

We're entering the busy holiday season so we decided to put some simple recipes for you to make. This delicious Ginger Beef recipe uses only 5 ingredients and yet it's so delicious!  The ginger gives it that zing that makes this a holiday favorite.  Who says we don't have time to cook at home during this shopping season? Come home and drop the meat in the marinade and take a shower.  Make rice, preheat oven, prepare steamed or canned vegetables, and then pop the steaks in the oven...you're ready to eat when the rice cooker dings in 20 minutes.  Wow, how easy was that!

Ginger Beef

1-2 lbs rib eye steak
3/4 C soy sauce
3/4 C mirin (sweet cooking rice seasoning)
3/4 C sugar
1/2 tsp grated ginger

Directions
1.  Mix soy sauce, mirin, sugar and ginger in a bowl, take out 1/2 cup and save in small pot
2.  Add Rib eye steak
3.  Marinate for 45 minutes to 4 hours in refrigerator
4. Preheat broiler
5.  Broil meet to desired degree of doneness (ovens and steak thickness vary- 5 to 8 minutes)
6. Heat excess marinade in small pot until almost boiling
7.  Remove from the oven and let sit for a few minutes
8.  Slice the steak into thin strips
9.  Serve on plate with a little heated sauce drizzled on top

This is great for 2-4 people.  It's easy to vary the quantity depending on how many people and how much they eat.  Add a little more marinade and throw in an extra steak when College BeaN suddenly says he'll be home for dinner.  I only put it in the marinade for 20 minutes and it was good.  I'm so rushy, which is probably why Chef Azuki's food tastes better than mine, but you know, we do what we gotta do. This is definitely the  perfect meal for me during the busy holiday season.

BeaNspiration:  A perfect meal, sweet and simple!

ChawanMushi

Today Chef Azuki's mother was over and showed us how to make ChawanMushi. She told us ChawanMushi means bowl (chawan) steamed (mushi).   It was so delicious!  I remember my mom making this lovely silky savory custard and always wanted to learn how to make it.  Since my mother's passing, I only tried to make it once.  It came out a little hard, not exactly like I remembered.  Today, I stood by while Bachan Azuki created magic and made the silky, custard-like, delicate egg dish.  It's like custard or silken tofu, with vegetables in it and hints of egg flower soup.  It's hard to explain, but when you eat it, it's delicious.  I don't know why I always thought it would be difficult to make; but following this simple recipe, it was a snap.  I received chawanmushi bowls at my wedding, 20 some odd years ago, and this is the second time I've used them.  Well, better late than never.

ChawanMushi

Ingredients:
1 bone in chicken half breast
Enough water to fill half of a large pot.
3 eggs
1/2 Carrot-very thinly sliced
1/4 C frozen Peas
Kani-kamaboko (artificial crab meat) 2 crab sticks
1 tsp salt
Parsley to garnish

Directions:
1.  Fill large pot half full with water
2.  Boil chicken
3.  As chicken is boiling slice carrots and cut kani-kamaboko into bite size pieces
4.  When chicken is almost fully cooked take it out and let it and the water cool
5.  You may want to speed up the cooling of the water by adding some ice
6.  Cut the chicken into cubes
7.  Take out about 4 Cups of water and add a tsp of salt
8.  In a small separate bowl really mix eggs well with a fork or chopsticks
9.  Add egg to the water and mix together with a fork or chopsticks
10.  Pour egg/water mixture into 5 chawan mushi bowls or custard ramekins
11.  Add chicken, carrots, peas and kani-kamaboko to each bowl.
12. Cover the bowls tightly with aluminum foil.
13.  Place bowls into a large flat bottom steamer.
14.  Turn on the heat on medium-high
15.  When water starts boiling, leave in for 10 minutes longer.
16.  Carefully remove bowls.  You may want to remove the top layer of the steamer first
       so you don't get burned by all the steam coming from the water below.
17.  You can garnish with parsley if you like

We took pictures with the Chawan Mushi bowl covered, with the garnish on top and stirred to show the vegetable and meats underneath.  You stir it up and eat it with a spoon.  You can eat this for breakfast, or as a side dish.  I love it!

BeaNspirations:  Sometimes, once you actually try something, it's not as hard as you thought!

Quick n Easy Persimmon Tea Cakes

  

Chef Azuki received more persimmons. This time she received soft persimmons known as hachiya. She used the hard fuyu persimmon last time when she created those delicious tarts. Many people love the soft persimmons; while others love the hard fuyu persmissions. It's like how some people are cat people and others are dog people. My mom loved the soft persimmons, while I was definitely a fuyu persimmon lover.  Although Chef Azuki likes the hachiya taste, she doesn't like the texture of the  soft persimmon.  She noticed the texture was similar to mashed bananas and wondered what would happen if she substituted mashed hachiya for bananas in her banana bread recipe & mixed this together with some ingredients from her pumpkin bread recipe. The outcome was a huge success!  It might make a convert out of me too.   Go Hachiya Persimmons! 

Quick n Easy Persimmon Tea Cakes

Ingredients: 

2 eggs 

3/4 cup sugar

1 1/4 cups mashed hachiya persimmons

4 tbsp canola oil

2 cup Bisquick mix

1 tsp cinnamon

1/2 tsp nutmeg 

1/4 tsp powdered ginger 

Directions:

1.  Preheat oven to 350 degrees

2. Whisk eggs with fork

3.  Mix together eggs, sugar, persimmons, canola oil and mix quickly for 30 seconds

4.  Slowly mix in Bisquick incorporating it into the egg mixture

5.  Mix for an additional minute 

5.  Pour into tea cake or cup cake pan lined with paper baking cups

6.  Bake for 1 hour or until golden and a toothpick comes out clean

7.  Let cool

The aroma is delicious.  You’ll have to wait until it’s not hot anymore to remove it but you may just have to have one warm and toasty.  Yum! 

BeaNspirations:  Mix and match for a fantastic fall!

Tuna Poke

Thank you Fishermen!  We got another batch of delicious fresh tuna from our local fishermen!   My husband picked up some tuna from his friend and Chef Azuki also got tuna from another.  We ate some immediately: sliced sashimi with wasabi always hits the spot.  With the rest, Chef Azuki made poke.  I had delicious poke in Hawaii and made it once with a package mix from the Japanese grocery store. But I didn't know you could create delicious tuna poke with just what you have in your pantry.  That's what I love about Chef Azuki's recipes; you can find most ingredients at your local grocery store.

Tuna Poke

Ingredients:
1 cup cut up tuna
1/2 stalk of sliced green onion
2 tsp soy sauce
1/4 tsp sesame oil
1/8 tsp crushed red pepper
pinch of salt (regular or sea salt)

Directions:
1.  Cut up tuna in cubes
2.  Slice the green onions
3.  Mix together soy sauce and sesame oil in a small bowl
4.  Add to tuna and toss
5.  Sprinkle with crushed red pepper and salt
6.  Gently toss

Serve this over steamed rice and you're transported to Hawaii.  It's another great Asian comfort food.  Chef Azuki, you're giving me the confidence to try new recipes.

BeaNspirations:  Don't be afraid to try new things!

Teriyaki Chicken

Chef Azuki wowed a crowd with her her fantastic teriyaki chicken!  It's amazing to watch her spoon a little sauce into a bowl, taste and then add just the right amount of salt or pepper to make the flavors round out perfectly.  I was there to measure the event so we'd be sure not to miss getting the recipe! We're the lucky ones today!

Teriyaki Chicken

Ingredients
1 large party package of chicken wings or 3 small packages
1 C soy sauce
1/2 C sugar
1/4 honey
1 T mirin
2 tsp sesame oil
5 stalks of green onion
1/2 tsp garlic salt
1/4 tsp pepper
1/4 tsp ginger

Directions:
1.  Preheat oven to 400 degrees
2.  Rinse wings
3.  Cut the tips off the wings and discard
4.  Cut the wing in half at the joint
5.  Mix soy sauce, sugar, honey, mirin, sesame oil, green onions, garlic salt, pepper,
     and ginger in a large bowl
6.  Marinate for 4 hours or overnight.
7.  Place in baking pan and bake covereing the top of pan with foil for 20-30 minutes
8.  Remove the foil and bake for 20 more minutes longer
9.  Ovens may vary but you should see a beautiful caramelized brown coat when done

Here's another perfect potluck prize winner! I love the caramelization of the sugar, honey and soy sauce.  Also, it was made lovingly with ingredients every pantry should be stocked with.  Definitely comfort food!

BeaNspirations:  Sometimes it's great to go back to what you know and start from there.

Japanese Kabocha Squash

There's something about autumn that is truly magical.  The leaves change color and pumpkins and winter squash take the stage. Where do these big gnarly skinned vegetables come from every October.   I remember autumn as the time of year my mom would bring out a big pan or a large pot and create warm delicious Asian dishes with mysterious ingredients.  The words come back to me, strange words like Kabocha, gobo (burdock root), kaki (persimmon) and more.  When Chef Azuki told me she received a kabocha from one her friends, I had a flashback & was intrigued to learn how to cook this winter squash. The thick green skin was intimidating, and I visualized trying to chop it and the squash slipping and breaking on the floor. Hopefully I wouldn't chop off my finger.  Is the effort worth it?  As usual, Chef Azuki had an easy way to chop it up, microwave it first.  Cool BeaNs! Let's get started today with that odd looking squash, The Kabocha!

Japanese Kabocha Squash

Ingredients:
1 medium Kabocha
1 cup of water
1 T Hondashi
1 tsp sugar
1/4 tsp salt
2 T Memmi

Directions
1.  Cut slits into the kabocha - be careful, the kabocha is thick skinned
2.  Wrap the kabocha in a damp paper towel
3.  Microwave for about 5-6 minutes
4.  Take out of microwave and remove the paper towel
5.  Cut the top open
6.  Cut kabocha in half and remove the seeds
7.  Cut the kabocha in chunks
8.  Heat water in sauce pan until almost boiling
9.  Add hondashi and dissolve
10.  Add Kabocha, sugar, salt, and memmi
11.  Cook until kabocha is tender, about 20 minutes

Oh the flavors of fall.  It tastes almost like roasted chestnuts!  It's a delicious side dish to Chef Azuki's Chicken Stew and rice!

BeaNspiration:  Transport yourself through time and space with sights, sounds and tastes!

Persimmon Puffs

Chef Azuki just received a bag of persimmons and wanted to use them in a recipe.  So today we ventured to the grocery store and bought puff pastry shells and instant pudding to create this new delicious recipe.  The bright orange color and sweet pumpkin spice enhanced flavor of the persimmon shouts out, "Welcome to Autumn's Magic!"

Persimmon Puffs

Ingredients:
1 package puff pastry sheets
2 persimmons
1/2 tsp. pumpkin spice
1 tsp. sugar
1 1.5 oz box of instant vanilla pudding
2 Cups of Almond Milk

Directions:
1.  Preheat oven to 425 degrees
2.  Prepare persimmons by cutting into quarters then cut into slices and in half again, making
      little fanned shaped persimmon pieces.
3.  Sprinkle pumpkin spice and sugar on top and mix together gently with a fork
4.  Place puff pastry shells in oven
5.  Cook for 8 - 10 minutes or until golden and puffed
6.  Cool for five minutes
7.  Meanwhile, prepare the pudding by whisking together pudding mix and almond milk.
8.  Remove the tops of the puffs
9.  Fill with vanilla pudding
10. Top with persimmons (Create a flower on the top with persimmon petals)
11. Put back in the oven for 5-8 minutes
12.  Save the tops also.  You can flip them over and bake, making little side desserts
       by sprinkling with pumpkin spice and sugar  (They're almost like doughnut holes)
13.  Remove them from the oven and cool for 5 minutes

I love the smell of pumpkin spice.  Can't wait to dig into my Persimmon Puff!  Oh, it's so yummy!  Persimmons always remind me of the bags our Bachan (grandmother) gave us at this time of
the year. How amazing that the flavors of fall return every October!

BeaNspirations: The season's magic grows from the ground at just the right moment!

Napa Cabbage with Crushed Sesame Seeds

My husband came home from a fishing trip so we're having fresh fish tonight!  What can I cook as a side dish to broiled fish?  Chef Azuki had the answer!  Here’s a delicious side dish that will compliment fish or chicken dishes.  I’m going to try it tonight.

Napa Cabbage with Crushed Sesame Seeds

Ingredients:

3 cups of water

1 head of nappa cabbage

1 T memmi

1 tsp sesame oil

1 tsp crushed sesame seed

Directions:

1.     Boil 3 cups of water in a large pot

2.     Chop the napa and add to the boiling water

3.     Boil for 5 minutes or until napa is tender

4.     Drain napa and squeeze out the excess water

5.     Mix memmi and sesame oil

6.     Pour memmi and sesame oil mixture on napa

7.     Gently toss

8.     Add store bought crushed sesame seeds or lightly roast raw sesame seeds in a pan and gently crush in suribachi, not into a paste.

9.     Sprinkle crushed sesame seeds over the cabbage

Oh yum!  It sounds so delicious!  I love cabbage, and the more delicate napa cabbage is one of my favorites!  I remember my mom using a suribachi when I was growing up.  Maybe I’ll have to get one next time I’m at a Japanese market.  I’ll probably try a mortar and pestle this time.  I’ll let you know how it goes.  Thank you Chef Azuki, I’m going to try this tonight!  I can already smell the delectable aroma of roasted sesame seeds being crushed.

BeaNspirations: 

I transport to another time and place with smells and images from my kitchen.

Roasted Chicken Soup

The night's are getting cooler as fall approaches. It's time to strengthen your immunity and cozy up with this delicious soup. Here's one that Chef Azuki boiled up with leftover roasted chicken from the supermarket. There's something magical about cooking soup in a pot. These few ingredients simmering together create a delicious flavor. I can't wait to try it. It's so simple and the kids will love it!

Roasted Chicken Soup

Leftover chicken from the supermarket
8 Cups water
2  zucchini chopped
2  carrots chopped
2 potatoes chopped
1 tsp. salt
1/4 tsp. pepper

Directions:
1.  Put chicken carcass and shredded chicken meat into a pot of water
2.  Boil it for about 20-30 minutes
3.  Remove carcass and remove any meat left on carcass and add this meat to the pot
4.  Add vegetables and bring to a boil again
5.  Reduce heat, add salt and pepper, and simmer for 20 minutes or until vegetables are tender


Here's a basic recipe that you can enjoy just like this.  Of course, you can add noodles or herbs to create other enchanting creations.  But, sometimes it great to have just a simple recipe with simple flavors.

BeaNspirations:  Sometimes you need to partake in the simple things in life.

Chef Azuki's Top Five

Hello Friends!  It's official, the Azuki BeaN Mamas have reached their 50th Blog Spot!  To top that off, our blog has reached its 1 year anniversary!  Hurray!  To celebrate this occasion we've decided to publish our Top Five recipes of the year, so you can easily find them without having to scroll through the whole list.  So without further ado.....

#1  Azuki Bean Tea Cakes

2 tea bags of your favorite green tea
3/4 cups hot water
3 egg yolks
1 tsp. vanilla
3/4 cups sugar
1 tsp. baking powder
1/4 tsp. salt
3 egg whites stiffly beaten
1/2 tsp. azuki bean paste for each tea cake

Directions
1.  Preheat oven to 325 degrees
2.  Put tea bags in hot water and steep for ten minutes
3.  Cool tea
4.  Add cool tea and egg yolks to bowl and lightly mix
5.  Mix in vanilla, sugar, flour, baking powder, and salt
6.  Mix egg whites for about 3 minutes to get stiff peaks
7.  Fold in the stiffly beaten egg into the batter
8.  Pour the mixture into round or square cupcake tins lined with paper baking cups
9.  Fill each paper cup 1/2 full
10.  Add 1/2 tsp of azuki bean paste on top
11.  Cover with remaining batter until each cup is 3/4 full
12.  Bake for 17 minutes ( Time may vary depending on oven)
13.  Cool in pan for ten minutes

#2 Turkey Slaw Won Tons

½ lb. or Ground Turkey

1 C broccoli slaw

3 stalks green onions

1 tsp. oil for stir fry

2 tsp soy sauce

½ tsp sesame oil

6 oz. pkge wonton skins

Oil to fry wontons

Directions

1.     Stir fry vegetables and ground turkey with 1 tsp oil

2.     Add Soy sauce and ½ tsp. sesame oil

3.     Cool

4.     Put turkey and veges in the middle of square wonton skin

5.     Dab water onto edges

6.     Fold into triangles and seal edges by pressing together

7.     Fry in pan with ½” to ¾” of oil until golden and crispy

#3 Deviled  Eggs, Asian Style

6 hard boiled eggs
4 small avocados or 2 medium
1/2 tsp. lemon juice 
1/4-1/2 tsp. salt
1/8-1/2 tsp. wasabi paste
1/4 tsp. soy sauce
1/4 tsp. soy sauce 
daikon sprouts

Direction:
1.  Cut hard boiled eggs in half
2.  Carefully take out egg yolk without breaking whites
3.  Cut avocados and scoop out into a bowl 
4.  Mash together avocados and egg yolk
5.  Add lemon, salt, wasabi paste, and soy sauce
6.  Mix together thoroughly
7.  Put wasabi mixture into cookie press and press out into hollowed egg white halves
8.  Add daikon sprouts as a garnish on top of wasabi mixture

#4 Roasted Harvest Vegetables

1.5 lbs of small potatoes cut into bite size pieces

14 brussel sprouts cut in half

1 yam cut into bite size pieces

14 baby carrots cut in half or thirds depending on size

2 sprigs of rosemary

3 Tbsp. olive oil

1 tsp. garlic salt

¼ tsp. pepper

Directions:

1.  Preheat oven to 400 degrees

2.  Chop all the vegetables

3.  Put into baking pan

4.  Take leaves off of rosemary sprig and sprinkle over vegetables

5.  Add olive oil, garlic salt and pepper

6.  Thoroughly toss the vegetables in olive oil

7.  Roast in oven  for 40-45 minutes (gently toss once after 20 minutes)

8.  Place on a platter and garnish with fresh herbs

#5 Wasabi Guacamole

 Ingredients:

1 large or 2 medium avocados   

½ tsp. wasabi

½ tsp. soy sauce

½ cup cilantro

½ garlic salt

Put all the ingredients in a food processor and mix to desired consistency.  

These are the five recipes that have the most views.  We're glad you enjoyed them and will keep blogging for another year, trying new things along the way.  Looking forward to another year of delicious meals and yummy treats!

BeaNspirations:  Cheer when you reach special milestones in your life!