Novi’s First Rolled Ice Cream! CORN BREAD WITH CONFETTI PEPPERS 1¼ cups flour 1 cup yellow cornmeal 1 Tbsp. baking powder 1 tsp. baking soda ½ tsp. cayenne pepper 1 tsp. garlic powder 1 tsp. sugar ½ tsp. salt 1 cup water or milk 1 large egg, lightly beaten 1 cup fresh corn kernels or frozen, thawed, drained well 1½ cups chopped mixed bell peppers, red, yellow and green Preheat oven to 375°F. Spray 8-inch square baking pan with non- stick cooking spray. Set aside. Place flour, cornmeal, baking powder, baking soda, cayenne pep- per and salt in large bowl and stir to combine. Stir or beat in water or milk and egg until just combined. Add corn and pepper and stir or beat until just incorporated. Spoon the batter into the prepared pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool and cut into squares. Makes 8-12 servings. ANNABEL’S BROCCOLI CRUNCH SALAD I didn’t invent broccoli salad, but this is my riff I’ve been making for 20 years. 6 cups finely chopped broccoli florets and stems (about 2 medium broccoli crowns) ½ cup finely diced celery ½ cup finely diced carrot 1 / 3 cup finely diced red onion 1 cup dried cranberries ¼ cup toasted sunflower seed kernels Dressing: ¾ cup mayonnaise 1 Tbsp. Dijon mustard ¼ cup apple cider vinegar ¼ tsp. turmeric 1 tsp. garlic powder 1 tsp. black pepper 1 tsp. salt Combine the ingredients for the dressing in a bowl and whisk well. Combine all the salad ingre- dients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, stirring once or twice. Makes 6-8 servings. GRAND OPENING Don’t forget about Valentine’s Day 2.14.18 and Chinese New Year 2.16.18 248-859-3888 HAZELNUT BROWNIES I love Ferrero Rocher Chocolates — they’re delicious and beautiful in their gold-foiled wrappers. Unwrap them and fold them into your favorite brownie recipe for festive fun, or use my recipe below. For the ultimate hazelnut chocolate experi- ence, drizzle with melted Nutella. 1 cup butter, melted (I use a micro- wave oven) 1 cup brown sugar ¾ cup white sugar 1 Tbsp. hazelnut liqueur 4 large eggs 1 cup flour ¾ cup baking cocoa ½ tsp. baking powder ¼ tsp. salt ½ cup chopped hazelnuts 16 Ferrero Rocher chocolate candies (unwrapped), chopped www.sizzleitnovi.com We Deliver 31194 Novi Rd. Novi, MI 48377 Hours: Mon-Thurs 11:00am -9:30pm Fri & Sat 11:00am – 10:30pm Sunday 12:00pm – 9:00pm Located @ Maple/Lahser, between Starbucks and Kroger At the Village, our patients Get Better Service, Get Better Quality and simply Get Better Preheat the oven to 350°F. Line the bottom of a 9-by-13-inch baking dish or pan with parchment. Spray the parchment with nonstick cook- ing spray. Combine the flour, cocoa, baking powder and salt in a medium bowl and whisk well. Set aside. In a large bowl, beat together the melted butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gradually add the flour mixture to butter mixture, mixing until smooth. Fold in hazel- nuts and chopped chocolates. Spread in prepared baking pan. Bake 30 minutes (do not overbake). Cool and chill before cutting. Run a knife around the rim of the pan and invert the pan onto a cut- ting board. With the brownies still upside down, use a sharp knife to cut into squares as large as you like. Turn the brownies over to serve (right-side-up). Makes various num- ber of brownies. • WE WELCOME ALL SAVON CUSTOMERS Transferring ALL your prescriptions is easy, just call today! N!' [6 !+ 3592 W. Maple Rd. Bloomfi eld Hills, MI 48301 (248) 644-6337 (MEDS) t Fax (248) 644-1027 t www.thevillagerx.net Open 7 Days a week 2223650 jn February 1 • 2018 23