Blackberry Martini

Ingredients

1 oz vodka
1 1⁄2 oz cranberry juice
Approximately
1 oz blackberry brandy
1⁄2 oz Cointreau
Splash of sour mix
Fresh blackberries

Directions
Combine ingredients over ice and shake well.
Strain into a well-chilled martini glass.
Pour 1 1⁄2 scoops of mulled blackberries through the center.
Stir slightly.
Garnish with a blackberry on the edge of the glass.

Easy Cupcake Recipe

Ingredients:

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs


Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed.

Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Bacon and Cheese Muffins

These muffins are great to place in the childrens lunch box or even as a snack for when you are the go.

Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 25 Min


INGREDIENTS

* 250 g all-purpose flour
* 115 g shredded Cheddar cheese
* 48 g bacon strips, cooked and crumbled
* 25 g sugar
* 15 g baking powder
* 2 g salt
* 0.3 g garlic powder
* 0.3 g lemon-pepper seasoning
* 1 egg
* 235 ml milk
* 60 ml vegetable oil

DIRECTIONS

1. In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg,
milk and oil. Stir into dry ingredients just until moistened. Fill greased muffin cups
two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Tip: I replaced half the oil with infused olive oil, such as garlic or basil. Adds extra flavour. I also used fresh crushed garlic instead of the powder.

Tasty Vegetable & Lentil Soup

Ingredients

• 250g green lentils
• 1 tin of tomatoes
• 1 carrot, sliced
• 2 ribs of celery, sliced
• 1 onion, diced
• 3 cloves of garlic, sliced
• 2 bay leaves
• A handful of parsley
• Enough vegetable stock to cover (or more if you desire a soupy soup)
• Ground black pepper

Directions

1. Put everything together in a pot and bring to a boil.

2. Turn the heat down and simmer for 20 minutes.

Serving Tips: At the end, freshen the soup with a splash of vinegar or squeeze of lemon and serve with crusty bread.

Serves 4.
Per serving: 282 Calories (kcal); 1g Total Fat; 18g Protein; 51g Carbohydrate