Curried Melon Seeds

1 Package of Goya Melon Seeds (it's really a pasta shaped like seeds)
1 can diced tomatoes and chillies
1 cup white beans
2 Tbs curry
2 Tbs Hot Sauce

Any of these ingredients can be changed. Mix and match or add your favorite items.

Boil and drain the melon seeds according to the package. Add the remaining ingredients to the pan and add the melon seeds back in and stir until heated through.

Super Easy Avocado Dip

1 Avocado (you want it to be firm but slightly soft)
1/4 salsa
2 Tbs hot sauce
1 tsp curry powder
1 Tbs Sour Cream (optional)

Cut your avocado in half lengthwise by holding the avocado in your hand and sliding the knife around the outside of the pit. Twist as you pull it apart and discard the pit. Take a spoon and slide it along the inside of the skin scooping on the soft greenish yellow middles. Discard the skins.

In a bowl mash the avocado with a fork add the salsa and hot sauce and stir it in, you may have to mash it in a little more. Stir in the curry, and top with sour cream.

Serve at room temp or chilled.

White Chocolate Raspberry Mousse

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped


Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

White Chocolate Coffee Frosting

2 ounces white chocolate
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 cup milk
5 teaspoons instant coffee granules
3 cups powdered sugar


Mix the instant coffee with the milk, and let it stand until coffee is dissolved.

Melt the butter and chocolate together, and beat until smooth, then add vanilla.

Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.

Brown Sugar 'How Come You Taste So Good' Chocolate Frosting

1/2 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon vanilla extract
3 1/2 tablespoons unsweetened cocoa powder

Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.

Chocolate Glaze

This glaze is shiny!

8 (1 ounce) squares bittersweet chocolate, chopped
1/2 cup unsalted butter
1 tablespoon light corn syrup

Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. Use immediately.

Roll Out Buttercream Fondant

This is a fondant that actually tastes good!

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds powdered sugar

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.