Bourbon Chicken

Ingredients

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

 

Adapted from Food.com

Pork Egg Rolls

Pork Egg Rolls

Yield: 4 Servings

Ingredients:

• 50 egg roll wrappers
• 1 tablespoon cornstarch mixed with ¼ cup of cold water
• Oil (for frying)
• Ground pork mixture-
• 1lb ground pork
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ¼ teaspoon sugar
• ground black pepper
• Vegetables-
• 2 garlic cloves (minced)
• ½ head of cabbage (shredded)
• 3 carrots (shredded)
• 1 teaspoon grated fresh ginger
• 1 tablespoon Chinese rice wine
• 1 tablespoon soy sauce
• ¼ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon sesame oil
• ground black pepper

Directions:

1. In a medium bowl combine ground pork, 1 tablespoon soy sauce, 1 teaspoon cornstarch, ¼ teaspoon sugar. Season with ground black pepper. Allow the mixture to marinate for at least 10 minutes.
2. Heat a wok or larger skillet to high-heat. Add the pork and stir-fry while breaking up into chunks with a spatula or spoon for 2-3 minutes or until no longer pink. Reduce the heat to medium-low. Push the meat to one side of the pan. Add the garlic, cabbage, carrots and ginger. Stir-fry for 1 minute or until the vegetables are softened. Add the rice wine, 1 tablespoon of soy sauce, ¼ teaspoon of sugar, sesame oil, and season with ground black pepper. Continue to stir-fry for an additional minute. Transfer the pork mixture onto a baking sheet and spread it out evenly to cool. Prop one end of the baking sheet so that it tilts and the moisture can drain to one end of the sheet.
3. Discard all of the accumulated juices. Dab the pork mixture with paper towels to absorb any remaining water or grease. Lay out an egg-roll wrapper onto a flat surface. Place 1-2 tablespoons of the filling in the corner of the wrapper, so that the filling is not touching the corner. Fold over that corner about half-way up. Fold over the left and right corner to the middle. Using a brush or the bottom of a spoon brush the cornstarch and water mixture onto the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks.  Repeat until all of the egg rolls are used or the filling is gone.
4. Heat oil in a deep-fryer to 350 degrees F. Add egg rolls and deep-fry in batches, turning occasionally until golden brown. Place onto a plate lined with a paper towel to drain. *These can also be fried in a wok or deep-skillet in about 2 inches of oil heated to 350 Degrees F.

Blueberry-Cucumber Chiller

Ingredients

• 1/2 Cup skinned, seeded and chopped cucumber
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons fresh or frozen blueberries
• 11/2 Teaspoon granular sugar substitute (Truvia)
• 1 Teaspoon fresh rosemary
• 4 ice cubes
• 1 Ounce gin
• 3 Ounces club soda or selzer

Directions

This recipe may be made nonalcoholic by replacing the gin with 1 additional ounce of club soda.    

1. Peel, remove seeds and coarsely chop the cucumber.  Measure out 1/2 cup and place into a blender. 
2. Add the lemon juice, blueberries and granular sugar substitute (if using sucralose use 4 tsp and add 2g NC to the total).  Blend on high until throughly blended. 
3. Add the rosemary and pulse 1-2 times just to chop up the rosemary to release it's flavor.  Strain with a fine mesh strainer and press on the pulp to release all the liquid into a glass.  Discard the pulp.  
4. Add ice to the glass then the gin and club soda.  Stir to combine.

Ice Cream Bread

Ice Cream Bread.. Yup I said it..

2 ingredients

Your favorite Ice cream 2 cups softened (Tip: make sure you let it get real soft or it is a pain to mix) ...
2 cups of self rising flour.
Mix together and bake @350 for 25 mins.

And I added melted peanut butter and nutella to the top..

Jack Daniels Birthday Cake

Jack's Birthday Cake


2 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
4 eggs
½ cup Jack Daniel's Tennessee Whiskey
1 cup chopped pecans
1 package (6 ounces) semisweet chocolate chips

Hot Buttered Whiskey Glaze (recipe follows)

Heat oven to 325°F. Grease a 9 x 13-inch baking pan. Combine the flour, baking powder, and salt in a medium mixing bowl. Set aside. Melt butter in a large saucepan over low heat. Remove from heat. Stir in the brown sugar, eggs, flour mixture, and Jack Daniel's, stirring well after each addition. Pour batter into the greased pan. Sprinkle evenly with pecans and chocolate chips. Bake 45 to 50 minutes or until center of the cake is firm and edges begin to pull away from the sides of the pan. Cool on a wire rack and drizzle with glaze. Makes 16 servings.

Hot Buttered Whiskey Glaze

¼ cup melted butter
2 cups powdered sugar
3 tablespoons Jack Daniel's Tennessee Whiskey
1/3 cup Jack Daniel’s Tennessee Whiskey
1 teaspoon vanilla

Combine all ingredients in a small bowl. Blend well with a wooden spoon. Drizzle over the cake.

MELT IN YOUR MOUTH CHICKEN!!

MELT IN YOUR MOUTH CHICKEN!!

And it's Healthy...So much better than fried!!!

1/2 cup Parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!
★★★★★★★★★★★★★★★


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Oopsie Rolls (Gluten-Free Buns)

Oopsie Rolls (Gluten-Free Buns)

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

Makes 6 Induction Friendly, Gluten-Free rolls.

Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5

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Apple Pie Roll-Ups

Apple Pie Roll-Ups

8 slices whole wheat bread, crust trimmed
1 small apple, peeled and cored and thinly sliced
Approximately 1 to 1 1/2 t ground cinnamon
8 t brown sugar
4 t melted butter

Preheat oven to 400 F
Take trimmed bread, using a rolling pin, roll each slice flat
Place 3 small slices of apple on end of bread
Sprinkle with a little cinnamon and 1/2 t brown sugar
Roll bread around apple and place roll, seam side down on cookie sheet
Repeat for remaining bread
Sprinkle each roll with a little more cinnamon and 1/2 t brown sugar
Drizzle 1/2 t melted butter over each roll and bake for 20-25 minutes or until bread is browned and crunchy

Buttery Potato Chip Cookies

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 cups crushed potato chips
• 3/4 cup chopped walnuts

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat
• in vanilla. Gradually add flour to creamed mixture and mix well.
• Stir in potato chips and walnuts.
• 
  
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking
• sheets. Bake at 350° for 10-12 minutes or until lightly browned.
• Cool for 2 minutes before removing from pans to wire racks
• Yield: 4-1/2 dozen.

© Taste of Home 2014

Peach Rhubarb Jam

Peach Rhubarb Jam

Ingredients

2 quarts sliced fresh or frozen rhubarb (1-inch pieces)
4 cups sugar
1 can (21 ounces) peach pie filling
1 package (3 ounces) orange gelatin

Directions

In a large bowl, combine rhubarb and sugar; allow to stand overnight.
Transfer to a large saucepan and bring to a boil. Reduce heat and
simmer for 10 minutes. Meanwhile, dice peaches and add with filling
to saucepan; return to boiling. Remove from the heat; add gelatin
and stir until dissolved. Spoon into canning jars or freezer
containers. Cool completely. Refrigerate or freeze. Yield: about 7
half-pints.

Raspberry-Almond Streusel Muffins

Ingredients

• 2 1/2 cups all-purpose flour 
• 1 cup sugar 
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, lightly beaten 
• 1 cup milk
• 1 cup butter, melted
• 1/2 teaspoon almond extract
• 1 pint fresh raspberries 

Preparation

1. 1. Preheat oven to 375°. Line 18 muffin cups with paper liners.
2. 2. Whisk together first 4 ingredients in a large bowl. Whisk together eggs and next 3 ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Gently fold in raspberries. Spoon batter into prepared muffin pans; top evenly with Streusel Topping.
3. 3. Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 3 minutes. Remove muffins from pans, and serve warm.

1. Streusel Topping
   

   Ingredients

2. 2/3 cup all-purpose flour 
3. 2 tablespoons sugar 
4. 2 tablespoons light brown sugar
5. 5 tablespoons chilled butter, cut into pieces
6. 1/3 cup sliced almonds

Preparation

1. Combine first 3 ingredients in a bowl; cut in butter with a fork or pastry blender until crumbly. Stir in almonds.

Julia Dowling Rutland, Coastal Living

Grilled Asparagus Medley

Ingredients

• 1 pound fresh asparagus, trimmed
• 1 each sweet red, yellow and green pepper, julienned
• 1 cup sliced fresh mushrooms
• 1 medium tomato, chopped
• 1 medium onion, sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon dill weed

Directions

• In a disposable foil pan, combine the vegetables, olives and garlic;
• drizzle with oil and toss to coat. Sprinkle with parsley, salt,
• pepper, lemon-pepper and dill; toss to coat.
• 
  
• Grill, covered, over indirect medium heat for 20-25 minutes or until
• vegetables are crisp-tender, stirring occasionally. Yield: 8
• servings.
• 
  

Nutritional Facts: 1 serving equals 78 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 241 mg sodium,

Barbecued Pork Chops with Rosemary Lemon Marinade

Ingredients

• 2 garlic cloves, minced
• 1/2 cup lemon juice
• 2 teaspoons grated lemon peel
• 2 tablespoons olive oil
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon dried basil
• 1/8 teaspoon lemon-pepper seasoning
• 4 bone-in pork loin chops (1 inch thick)

Directions

• In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary,
• basil and pepper. Pour 1/3 cup marinade into a large resealable
• plastic bag; add the pork. Seal bag and turn to coat; refrigerate
• for at least 2 hours or overnight, turning occasionally. Cover and
• refrigerate remaining marinade.
• 
  
• Drain marinade; brush the remaining marinade on the chops while
• cooking. Grill chops over medium heat about 4-5 minutes per side or
• until a thermometer reads 145°. Let meat stand for 5 minutes
• before serving. Yield: 4 servings.

Easiest-Ever Blueberry Tart

Ingredients

1 lb fresh blueberries
1 Pillsbury™ refrigerated pie crust, softened as directed on box
Ice cream or whipped cream, if desired

Steps

1 Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.
2 Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.
3 Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.

Cinnamon Churros

Cinnamon Churros

What You Need

1-1/4cups sugar, divided
2tsp. ground cinnamon (canela), divided
1cup thawed COOL WHIP Whipped Topping
1cup water
1/4cup butter
1cup flour
4 egg
1/4cup Sour Cream
2cups vegetable oil

Make It

MIX 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.

BRING water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until well blended. Add sour cream; mix well.

HEAT oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.

ROLL in cinnamon sugar while still warm. Serve with COOL WHIP mixture.

Low Carb Cheesecake Cupcakes

3 (8 ounce) packages cream cheese
1 cup Stevia sugar substitute
1 1/2 teaspoons vanilla
5 eggs, beaten

TOPPING
1 cup sour cream
1/4 cup Stevia sugar substitute
1 teaspoon vanilla
smuckers seedless sugar-free blackberry or strawberry jam
reynolds foil liners
makes 24

Directions:
Preheat oven to 300 degrees.
Beat together until smooth; cream cheese, Stevia, vanilla and eggs.
Fill foil baking cup 2/3 full, bake for 35 minutes.
Remove from oven, let stand for 5 minutes.
Mix sour cream, Stevia and vanilla.
Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
Remove from oven and cool then add a teaspoon of the jam.
Garnish with strawberry

Sour Cream Coffee Cake

Ingredients

Cake Ingredients:
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream (I use reduced-fat)
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)

Directions:

In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.

In a separate bowl, stir together the flour, baking soda, baking powder and salt.

Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.

Then pour half of the batter into a greased 9"x13" baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Italian Wedding Soup

Meatballs

• 2 hamburger rolls or 4 slices white bread
• 2/3 cup milk
• 1 large egg
• 1 1/4 teaspoons salt
• 1 1/2 pounds ground beef or meatloaf mix
• 1 medium onion, grated or very finely diced
• 3 tablespoons grated Parmesan or Asiago cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Soup

• 2 tablespoons olive oil
• 2 medium onions, diced; about 2 cups
• 2 cups finely diced carrots, about 3 large carrots
• 2 large garlic cloves, peeled and minced
• 4 to 4 1/2 quarts (16 to 18 cups) chicken broth, homemade or purchased
• 1 1/2 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
• 10-ounce box frozen chopped spinach
• 1 teaspoon salt, to taste
• 1/2 to 1 teaspoon coarsely ground black pepper, to taste
• 2 2/3 cups uncooked orzo, ditalini, or other small, roundish pasta

 
Directions:

1) To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.

2) Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.

3) Shape tiny meatballs, (about 1" diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.

4) Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.

5) Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.

6) Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.

7) Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it's al dente. For orzo, this will take about 8 minutes or so.

8) Add salt and pepper to taste; using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.

9) Serve the soup garnished with freshly grated Parmesan or Asiago cheese.

Yield: 29 cups, about sixteen 12-ounce servings.