Thursday, March 12, 2015

Apple Pecan Crisp


1 Cup Chopped Pecan
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
4 cups apples - peeled, cored and chopped
2 teaspoons ground cinnamon
Drizzle a little caramel syrup on top.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 8-inch round pans.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Do this in each pan-->Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Then top each pie with chopped pecans.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Don't forget to drizzle the caramel on top when its done.

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BANANA FRENCH TOAST BAKE


Ingredients:
2 cups of sliced bananas
2 Tablespoons of lemon juice
1 8 oz package of cream cheese
9 cups of cubed french bread
9 eggs
4 cups of milk
1/2 cup of sugar
1/4 cup of butter, melted
1/4 cup of maple syrup
1/2 teaspoon of ground cinnamon
Directions:
1. Toss bananas with lemon juice in small bowl.
2. Place 4 1/2 cups of the cubed bread into a 13x9 greased baking dish.
3. Layer with the cream cheese, bananas and then the remaining 4 1/2 cups of cubed bread.
4. In another bowl, whisk milk, eggs, butter, sugar, maple syrup, and cinnamon. Pour over bread in the baking dish.
5. Cover and refrigerate for 8 hours or overnight.
6. Remove from the refrigerator 30 minutes before you bake it.
7. Bake at 350, uncovered for 60 minutes or until a knife inserted in the middle comes out clean.
8. Let stand for 10 minutes , and ENJOY!

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BANANA BREAD BROWNIES

Oh my gosh!!!! These will melt in your mouth!!! So moist and delicious!!! 

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).


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Chinese Roast Pork Tenderloin

My ultimate favorite!!

1 (2 lb) whole pork tenderloin, well trimmed
1⁄2 cup water or 1⁄2 cup chicken stock
1⁄4 cup light brown sugar, packed
2 teaspoons kosher salt
1⁄2 teaspoon Chinese five spice powder
2 tablespoons Kikkoman soy sauce
1 tablespoon dry sherry or 1 tablespoon Japanese sake
1 tablespoon yellow miso (Yellow miso can be bought in the chinese section of the market)
2 teaspoons crushed fresh garlic
1⁄4 teaspoon red food coloring
DIRECTIONS
Place the porkloin in a large ziploc freezer bag.
In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
Pour into the ziploc bag; remove as much air as possible and seal shut.
Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
Preheat oven to 375 degrees.
Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
Insert meat thermometer.
Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
To serve as a main course, cut the porkloin into 1/4" slices.
To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.
Thanks food.com


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Sunday, March 8, 2015

DEVILED" CHICKS!!



These are JUST too cute!!

Eggs
Mayonnaise
Vinegar
Yellow mustard
Smoked Paprika
Olives
Carrots

Boil your eggs, once they are cooled. Peel and cut off the tops of the eggs enough to get the yolk out without tearing the egg. Place the yolks in a bowl and add Mayonnaise, splash of vinegar, yellow mustard to flavor, and paprika. The amounts will depend on number of eggs you desire to make. Per your taste. Cream them together and fill the bottom portion of the egg with a bit sticking out of the top. (a pastry bag works great for this or a plastic bag with the corner snipped off).
Once they are all filled place the top of the egg on the top of the yolk mixture.
Cut pieces of olives for the eyes and slivers of carrots for the nose.

In the picture Laura placed plastic over the egg carton and placed the egg "chicks" in the crate. She also glued decorative grass (hay) with a glue gun to the outside edge of the egg crate.

There are a cute idea for a baby shower!


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Gluten Free Chicken Strips with Maple Mustard Sauce



Chicken Strips>>
1 egg
2 chicken breast cut into strips
1 1/2 cup almond flour
1 Tb garlic powder
2 tsp chili flakes
Salt and pepper to taste
coconut oil or olive oil

Scramble egg in a bowl.
Dip chicken strips into egg and then flour mixture
Fry in coconut or olive oil until golden.
These nuggets are absolutely delicious .

Maple Mustard Sauce>>
1/2 cup sugar free maple syrup, or regular
1/4 cup mustard
Mix well.


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Sesame Chicken for slow cooker


1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.


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Chicken and Broccoli Stirfry



Ingredients
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli
2 teaspoons cornstarch

Directions
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)

Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.

Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.


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CREAMY STRAWBERRY DREAM CAKE


Ingredients
1 box yellow cake mix 
3 large eggs 
1/3 cup vegetable oil 
3/4 cup of sugar
3 pints strawberries, stemmed and sliced
3 cups heavy cream

Directions
Heat oven to 350° F.

Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake.

Meanwhile, sprinkle 1/2 of the sugar over the strawberries. Set aside at room temperature until the berries release their juices, about 30 minutes. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form. Place one of the cake layers on a serving platter. Pile on half the strawberries and half the whipped cream. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries. Serve immediately.

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SIMPLY DELICIOUS PINEAPPLE-GLAZED HAM


Ingredients:...
1 cooked, smoked bone-in ham(spiral cut) (about 10 pounds)
2 cups pineapple juice
1 cup light-brown sugar
1/4 cup Dijon Mustard
Preheat oven to 325°F
Place ham in a pan (do not use seasoning packet that comes with ham) and roast for 1 hour or until the thickest part of the ham reads 140° F
Meanwhile, make a glaze by bringing pineapple juice, brown sugar, and mustard to a boil in a medium saucepan over medium-high heat. Gently boil until thickened and reduced by about half, about 30 minutes.
Brush ham with glaze and roast for 15 minutes. Then repeat, for a total roasting time of 30 minutes. Remove ham from oven and let sit for 15 minutes.
Serve and enjoy!
Notes: Be sure you have a good brush too - the baste is sticky.

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Greek Salad


Dressing:
2 cloves garlic, minced
1 teaspoon dried oregano...
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Ingredients:
Sweet Red pepper
Sweet Green Pepper
Sweet Orange Pepper
Sweet Yellow Pepper
Red Onion
Cucumber
Tomatoes
Sliced or whole Black Olives
Crumbled Feta Cheese
Cut vegetables in to bite sized pieces, mix up all the veggies, black olives and feta cheese and mix with dressing.
Enjoy!!

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Crockpot Orange Chicken



Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

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Saturday, March 7, 2015

DIY sugar sprinkles

Great for Easter baking!!
Easy way to get colored sugar for all of your baking needs without paying out the rear-end for them!
Take sugar, add food coloring, spread evenly on parchment paper on baking sheet, bake in oven at 350 for about 30 seconds, long enough to see it start getting shiny, you don't want to melt the sugar. Take it out and let it cool. Then when it's cool it easily breaks back into its regular sugar form. Then it's ready to use! I store mine in glass baby jars.

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Pecan Pie Bars Simple quick, will vanish in the blink of an eye!!!


For the Crust (simple shortbread):
2 sticks (1 cup) butter, softened
2 cups all purpose flour
1/2 cup confectioners sugar
For the Filling:
3 eggs 
1/2 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1/2 stick (1/4 cup) melted butter
1/4 teaspoon salt
2 1/2 cups pecans (I used chopped)
For the crust:
Preheat oven to 350 degrees
Mix together butter, confectioners sugar and flour
When mixed, press into a greased 9X13 baking pan
Bake for approx 15 minutes or until lightly golden brown
For the filling:
Beat eggs and add sugar
Add in salt, corn syrup and vanilla 
Add melted butter
Mix in pecans and pour onto crust

Bake for an additional 30-32 minutes and cool completely before cutting.

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Reuben Bake

 A Delicious Sandwich in a casserole dish! Easy and cheesy!! YUM! We are BIG Reuben fans and this just looks delicious!!
Reuben Crescent Bake
2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds
Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.
Yield: 8 servings.
Source ~ Taste of Home
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Crock Pot Parmesan Honey Pork Roast!!

Oh my gosh!!

Ingredients:
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.


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Baked Chicken Chimichangas

 

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.


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DREAMSICLE SALAD (SUGAR FREE)


A everyday go to dessert with NO guilt!
Try strawberry jello with strawberries and other favors with seasonal fruit.
Ingredients
1 - .3 ozs pkg. sugar free orange jello
1 - 3 ozs. pkg. sugar free instant vanilla pudding
1 - 10 ozs. can mandarin oranges, drained
1 - 8 ozs. tub fat free frozen whipped topping, thawed
Directions Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in oranges and whipped topping (by hand). Refrigerate

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Mamas Chicken Roll Ups


2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
Janet's Appalachian Kitchen

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Shrimp Louis Pasta Salad


3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1/2 cup chopped fresh tomato
1/2 cup sliced green onion
1/4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley
Directions:
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
Stir in cooled pasta and remaining ingredients.
Serve immediately or cover and refrigerate.
Recipe Courtesy of www.food.com


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Peanut Butter Eggs

You are going to want to save this one for Easter

1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla
Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.
To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.


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7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)



INGREDIENTS
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

INSTRUCTIONS
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

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Oven Baked Tacos!

OMG!!!!! These are to Die for!!!

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!


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