BAKED CHOCOLATE BANANAS
• One tablespoon shredded sweetened coconut
• One-tablespoon semisweet chocolate chips
• One banana
Make a lengthwise incision of the banana (with the peel in place and leaving the underside of the peel untouched). Pull the banana sides apart and add chocolate chips inside. Wrap the banana with aluminum foil and bake for 10-15 minutes using high heat. Heat until your banana is hot and soft. Also, make sure that your chocolate has melted. Remove the foil and add coconut over your food if you like.
Baked Bananas with Cinnamon: instead of chocolate chips and coconut, use brown sugar and cinnamon to bake as directed above
MAGIC LAYER PIE
• One can sweetened condensed milk
• One cup shredded, sweetened coconut
• One cup chopped pecans
• One-cup semisweet chocolate chips
• One and a half cups graham cracker crumbs
• A quarter cup of butter
Use a skillet to melt the butter. Lower the heat and add these ingredients in layers, starting with graham cracker crumbs, followed by chocolate chips, pecans, and last coconut. Ensure you spread out each element to form uniform layers. Add the sweetened condensed milk on top then cover tightly using a foil or lid to cook for 25-30 minutes over low heat. Cook until you notice thickening of the sweetened condensed milk. Remove from the heat and allow to cool before cutting into wedges or squares for serving.
MAPLE-CARAMEL BAKED APPLES
• Two apples (type does not matter) cored,
peeled and quartered
• A quarter cup of butter
• A quarter cup of maple syrup
• A quarter cup of packed brown sugar
Mix the brown sugar, butter, maple syrup in a saucepan over medium heat. Heat while stirring until your butter melts and the sauce thickens slightly. This should take 2-3 minutes. You should be extra careful not to burn your sauce. Place two apple quarters on each foil then fold up the sides and add sauce over them. Wrap the foil and position over the grill to cook for around 15 minutes or until the apple is tender. Serve using bowls with sauce from the packet added on the top.
• Four peaches, peeled, halved and pitted
• Two tablespoons dark rum
• A quarter cup butter (cut into small pieces)
• A half cup of packed brown sugar
Mix the butter and brown sugar until the butter is in small clumps. Add rum and mix until they are well combined. Place one peach half in your foil and add one-quarter of the sugar mixture on top. Top with the other peach half. Repeat this procedure with the rest of the peaches. Wrap foil around your peaches and place your packets over the grill to cook for 15-20 minutes or until the peaches are soft. Serve hot.
• Cinnamon for tasting
• Half-cup mini marshmallows
• Half cup semisweet mini chocolate chips
• Four small flour tortillas
Heat two tortillas on a grill (use high heat). Add half of the chocolate chips and half the marshmallows into the tortillas then sprinkle some cinnamon. Place the other two tortillas above. Cook for 3-4 minutes until the bottom of your tortilla turns light brown and crisp. Carefully turn the tortillas and cook for another 3-4 minutes until the other side is brown and crisp. Cut into quarters and serve.
MEXICAN HOT CHOCOLATE
• Pinch salt
• Half cup of sugar
• One teaspoon of ground cinnamon
• A quarter cup of unsweetened cocoa powder
• Marshmallows, for garnish (optional)
• Four cups of milk
• A third cup of water
Mix the sugar, salt, cinnamon and cocoa in a saucepan until they are well combined. Use medium heat to stir in water and boil. Cook for around 2 minutes then reduce the heat before adding milk. Continue cooking (no boiling) while stirring for another two minutes or more until your mixture is well heated. Serve hot, garnished with marshmallows if you like.