It's All in the Spice

Ingredients: Reese's Peanut Butter cups (mini) Ghiradelli Chocolate Squares or chocolate covered graham crackers Icing in coordinated color of your choice Air Heads sour candies (you can use licorice also) for tassel. M&M candies Directions: Remove wrappers of chocolates Place a small dot of icing in center, on the side of chocolate that has design. Place Reese's cup on top of icing and let dry when dry...turn them over and apply a small dot of icing and adhere the Airhead tassel add another small dot and add M&M!! Enjoy!!!

What You Need 6oz. Mexican chorizo 1cup Shredded Low-Moisture Part-Skim Mozzarella Cheese 1can (10 oz.) Diced Tomatoes & Green Chilies, drained 2pouches (4 oz. each) VELVEETA Cheese Sauce Queso Blanco Make It HEAT broiler. CRUMBLE chorizo into skillet; cook on medium heat until done, stirring occasionally. Drain. SPRINKLE mozzarella onto bottom of 9-inch pie plate; top with chorizo, tomatoes and cheese sauce. BROIL, 6 inches from heat, 3 to 5 min. or until heated through. www.kraft.com

Ingredients 1 store-bought rotisserie-cooked chicken 1/4 cup hot sauce ( recommended Frank's Red Hot) 1 teaspoon ground black pepper ...

Servings: 12 Here’s what you need... For Meatballs ½ yellow onion, grated ¼ cup coconut cream 2 egg yolks ½ teaspoon ground cinnamon 1 teaspoon ground cumin ¼ teaspoon Red Pepper Flakes pinch of ground cayenne pepper sea salt and black pepper ¼ cup fresh mint, minced ¼ cup sun dried tomatoes, minced 2 tablespoons coconut flour 2 tablespoons Ground Flax Seed 2 pounds ground lamb 1 tablespoon olive oil For the Red Sauce 1 (28 oz) can whole tomatoes, undrained ¼ teaspoon Red Pepper Flakes 1 sprig fresh rosemary 1 teaspoon fresh thyme ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ cup fresh orange juice sea salt and black pepper 1 bay leaf In a large bowl, combine all meatball ingredients, except the olive oil, and form 1” meatballs. Place the olive oil in a large skillet over medium-high heat. Cook each meatball for 2 minutes per side, then transfer to a slow cooker. For Sauce: Process all of the ingr...

Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...

You will Need: 2 Cans of Cream of Chicken Soup 1 Can of Chicken Broth 4 Cups of Chicken Breast Cut up 1 16oz bag of frozen mixed veggies 1 Can of Rotel 8 oz of Velveeta Cheese 1/8 tsp of Cilantro Sea Salt and Black Pepper to taste Add your chicken and broth and cook till no longer pink... add remaining ingredients and simmer for 20 min... stirring occasionally......serve when done :)

Ingredients 1 (18 ounce) packages refrigerated sugar cookie dough 36 caramels 1 cup chocolate cookie crumb ...

Ingredients 4 boneless pork chops 3 potatoes, peeled and cut into chunks 1 large white onion, cut up ...

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted 1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth) 1/3 C. packed light brown sugar 1/2 tsp. cinnamon 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! ** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesnt...

3 pounds chicken thigh ( boneless, skinless ) 1 cup soy sauce 1 cup water 1 cup sugar 5 clove(s) garlic ( 3-5 cloves, crushed ) 1 ginger root ( 2-3 slices, cut thin and lengthwise ) Directions This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce. Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later. After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick...

Ingredients 1/2 cup mayonnaise 1 (8 ounce) packages cream cheese, softened 2 tablespoons chunky salsa ...

Servings: 32 Here’s what you need... 2 cups of old fashioned rolled oats ½ cup of ground flax seed 1 teaspoon of cinnamon 2 scoops Vanilla Protein Powder (about 2/3 cup) 20 drops liquid stevia OR ½ cup coconut palm sugar 1 cup of natural peanut butter (no sugar added – just peanuts and salt) 1 teaspoon of vanilla extract ½ cup water (or coffee for a caffeine boost!) ½ cup of stevia-sweetened chocolate chips sprinkle of sea salt Place the rolled oats, ground flax seed, cinnamon, vanilla protein powder, stevia, peanut butter, vanilla extract, and water (or coffee) in a food processor. Pulse until the ingredients are blended. Transfer the mixture to a large bowl and add the chocolate chips. Stir to combine. Note: the mixture will appear crumbly, but once you press it together it will stick. Form the energy bite mixture into 1" balls and place on parchment paper lined baking sheet. Sprinkle with sea salt. Cover and place in refrigerator for 2 hours. Enjoy!...

Serves 4 Ingredients 4 tablespoons honey 2 tablespoons lime juice 1 tablespoon olive or canola oil 1 pound bay or sea scallops, rinsed and patted dry 2 teaspoons grated lime peel 1 lime, cut into 4 wedges Directions Heat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray. In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat with the honey mixture. Arrange the scallops in a single layer on the prepared broiler pan or baking sheet. Broil until opaque throughout when tested with the tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute. Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge. Nutritional analys...

Ingredients 6 large chicken breasts, cut in half 1/2 cup butter 1 (15 ounce) cans pineapple chunks ...

Ingredients 4 pieces boneless skinless chicken breasts 12 asparagus spears 1/2 cup pesto sauce ...

Ingredients 1 medium potato, cut into small cubes 2 cups diced cooked ham 1 (16 ounce) bags split peas, rinsed ...

1/2 cup turmeric powder (125 mls) 2 cups water (500 mls) 1/2 cup water extra, if needed (125 mls) 1 1/2 teaspoons freshly ground black pepper (7.5 mls) 70 ml cold pressed Olive or Coconut oil Place turmeric and water in a pot or pan, stirring over low heat until you have a thick paste. This should take about 7 – 10 minutes and you may need to add additional water along the way (it seems to depend on the turmeric you have). Add the pepper and oil at the end of cooking. Stir vigorously to incorporate the oil and allow to cool. Store in sterilized glass jar or container and refrigerate. Should keep for up to four weeks, refrigerated – best used within two. I froze some which will last longer. Dosage of Turmeric Paste for Dogs I've read different dosages on several sites.  Many people advise to start with small amounts and build up because it can cause loose stool if you feed too much to your dog.  Turmeric paste leaves a dog's system quick...

Servings: 8 Here’s what you need... 1 teaspoon olive oil 1 teaspoon garlic, minced 1 yellow onion, diced 2 cups Brussels sprouts, thinly sliced or shredded 1 cup butternut squash, finely diced 1 (7oz) can,, green diced chiles sea salt and black pepper 1 Tablespoon chili powder 1 teaspoon cumin 1 teaspoon smoked paprika 1 lb lean ground turkey 1 cup egg whites Place a large skillet over medium high heat. Add the olive oil and garlic and sauté until golden, about 3 minutes. Add the onion and sauté for 5 minutes, until tender. Add the Brussels Sprouts, butternut squash, and diced chiles and reduce the heat to medium low. Cook, stirring occasionally, for 5 minutes, until tender. Sprinkle with salt and pepper. Remove the veggies from the skillet and set aside in a bowl. In a large bowl combine the chili powder, cumin and smoked paprika. Add the ground turkey and use your hands to work the spices into the meat. Return the skillet to medium high heat and add th...

Ingredients 1 lb ground beef 1 small onion, diced 3 garlic cloves, pressed ...

Ingredients 1 (18 ounce) boxes yellow cake mix ( with pudding in the mix) 2 large eggs 1/3 cup vegetable oil ...

1 (3 ounce) package lemon Jell-O 1 cup boiling water 8 ounces cream cheese 1 cup granulated sugar 4 Tablespoons lemon juice ( less if you don't want to much lemon) 1 can Carnation Evaporated milk, well chilled Graham crackers, crushed Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.

4 pieces boneless skinless chicken breasts ( also try with 24 chicken wings or with 1 lb flounder) 2 cups grated Parmesan cheese 3 tablespoons dried parsley 2 tablespoons dried oregano leaves 3 teaspoons paprika 1 teaspoon pepper 2/3 cup melted butter Directions 1. First, preheat the oven to 350°F. 2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan for days!). 3. Melt the butter in a shallow bowl or pan. 4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well. 5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F. 6. Then -- kick yourself that you didn't make a double recipe!

Ingredients: 1 1/2 cups canned crushed tomatoes 1/2 cup ketchup 3 tbsp. apple cider vinegar 2 1/2 tbsp. brown sugar (not packed) 2 tsp. garlic powder 1 1/2 cups crushed pineapple packed in juice (not drained) 12 oz. raw lean boneless pork tenderloin, trimmed of excess fat 12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat 1/4 tsp. each salt and black pepper 3 cups sliced onions Optional topping: chopped fresh cilantro Directions: In a slow cooker, combine crushed tomatoes, ketchup, vinegar, brown sugar, and garlic powder. Mix well. Stir in pineapple and its juice. Season both types of pork with salt and pepper, and add to the slow cooker. Top with onions. Gently stir to coat. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through and onions have softened. Transfer pork to a large bowl. Shred with two forks. Return shredded pork to the slow cooker, and mix well. MAKES 6 SERVINGS ...

For the stir fry: 2 tablespoons olive oil 1 medium onion, diced 3 cloves garlic, minced 1 tablespoon minced ginger 2 heaping cups shredded carrots 1 cup sliced bell pepper 1 large head broccoli, chopped into florets 1 1/2 cups sugar snap peas 2 cups cooked brown rice or quinoa 3/4 cup roasted salted cashews 1 cup edamame Sliced green onions, optional for garnish For the sauce: 1(8 ounce) can pineapple chunks in pineapple juice, not drained 1/4 cup reduced-sodium soy sauce (sub tamari for gluten-free) 2 tablespoons sweetener of your choice (sugar, honey, stevia) 1 tablespoon seasoned rice vinegar 1 tablespoon chia seeds (optional, for thickness) 2 teaspoons Sriracha Directions For sauce: Place the sauce ingredients in a blender. Blend until smooth. Set aside. For stir-fry: Heat olive oil in a large skillet or Dutch oven over medium heat. Once hot, add onion and sauté for 5 minutes. Add garlic and ginger to pan, and sauté for another 3 minutes. Add carr...

Ingredients Pancakes: 1/2 cup almond flour 1/2 cup flax seed meal (or another 1/2 cup almond flour) 1/4 cup  granulated erythritol 1 tsp baking powder 1 tsp cinnamon pinch salt 4 large eggs, lightly beaten 1/4 cup avocado oil 2 tbsp almond milk 1 cup shredded carrot 1/4 cup chopped walnuts or pecans 2 tbsp chopped raisins (optional) Butter or oil for pan  Frosting: 4 oz cream cheese, softened 1 tbsp butter, softened 3 tbsp powdered  erythritol or sugar substitute 1/2 tsp vanilla extract 1 tbsp heavy cream Instructions For the pancakes: In a large bowl, whisk together the flax seed meal, erythtritol, baking powder, cinnamon and salt. Stir in the eggs, oil and almond milk until well combined. Stir in carrots, chopped nuts and raisins. Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan. Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into appr...

Ingredients 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ...

Ingredients 17 1/4 ounces frozen puff pastry, thawed 3 cups cold milk 1 (5 1/8 ounce) packages vanilla instant pudding mix ...