Jam Thumbprints

1 cup unsalted butter softened.

1/4 c. brown sugar packed.

1/2 c. sugar

1 egg

1 1/2 tsp. vanilla

2 1/2 c. flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. jam

powdered sugar for dusting

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Place the softened butter, granulated sugar and brown sugar in the large. Beat with a hand held or standing mixer until light and fluffy, about 2-3 minutes.Add the egg and vanilla extract, then beat for a couple of minutes until combined.Add the in the dry ingredients. Beat until well blended.Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.Preheat the oven to 375 degrees. Roll the dough into 1 inch balls. Place the balls of dough 3 inches apart on 2 sheets pan lined with silicon baking mats or parchment paper. Use your thumb to make an indentation in the middle of each cookie. Make sure not to crack the cookie dough when you are making your thumbprint. Fill each cookie with 1/2 teaspoon of jam. Place the baking trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm. Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar

Toscana Chorizo & Kale Soup

 1 lb. Chorizo
1/2 lb. breakfast pork sausage links, cooked and diced
2 Tbls. minced garlic
5-6 C. Chicken broth
1 onion, diced
1.5 pounds diced potatoes
1 bunch kale, chopped
1 C. Heavy Cream (or full fat milk)
1/2 C. fresh parmesan
1 tsp. salt
1 tsp. pepper

in stockpot, sauté chorizo, sausage, onion and garlic, until soft.  add chicken stock, bring to a boil.  Add potatoes and cook for about 10 minutes or until soft.  Add in kale, cream, parmesan, S & P, and cook another 5 minutes.  Serve with crusty bread.

Sausage Tortellini Soup

 1 Tbls. olive oil
1 pound Italian sausage, casing removed
3 cloves garlic, minced
1 medium sweet onion, diced
2 tsp. Italian seasoning
2 Tbls. all-purpose flour
4 cups chicken stock
1 8-ounce can tomato sauce
1 9-ounce package three cheese tortellini
1/2 bunch kale chopped
1/3 cup heavy cream
3 Tbls. chopped fresh basil
Salt and Pepper to taste

Heat olive oil in a pot, add Italian sausage and cook until browned, about 5 minutes.  Drain fat.  Stir in garlic, onion, and seasoning. Cook, stirring frequently, until onion is cooked.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken stock and tomato sauce.  Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.  Stir in tortellini, cover and cook until tender, about 5 minutes.  Stir in Kale until wilted, about 2 minutes, stir in heavy cream and basil until heated through, about 1 minutes.  Season with salt and pepper to taste.  

Cranberry Sauce 2

 

1 cup sugar
6 oz water
12 oz fresh cranberries
zest of a whole orange, reserve juice
1 can pineapple tidbits (drained)
2/3 cup chopped pecans.
2 stalks celery
1/2 tsp cinnamon

In a pot, add sugar and water and bring to a boil.  Add cranberries, orange juice, zest, and cinnamon. Reduce and cook for about 10 minutes, it will thicken, and the cranberries will pop.  Remove from heat and stir in pineapple and pecans.  Can be stored for up to 5 days in an airtight container.

Heathers French Toast "Gravy"

1 stick butter
1 cup sugar
1/2 cup milk
1 Tbls. honey
1/2 tsp. baking soda
2 tsp. vanilla

Add butter, sugar, milk and honey to a pot.  Bring to a rolling boil,  and boil for 2 minutes.  Take off the heat and add baking soda and vanilla.  Whisk to mix together, the syrup will bubble and foam.  Let rest for a few minutes to let the foam settle down.  Serve!

Apple mug cake

 

3/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk room temperature
4 tablespoons butter melted & cooled
1 teaspoon pure vanilla extract
1 granny smith apple sliced and liberally tossed with cinnamon sugar
2 Tbls caramel

• 
  
• In a small bowl, whisk together flour, sugar, baking powder, and cinnamon.  Add in milk, butter, and vanilla, whisking well. Spray 2 large microwave safe bowls add  1/4 of the dough to each bowl, spread flat. Layer with half the apples to each. Add 1 Tbls of caramel to each bowl, then add remainder of dough last. I like to take a butter, knife and kind of swirl everything together. Sprinkle with a little cinnamon sugar. Microwave on high 1.5 – 2 minutes for each bowl.  * Top with whipped cream or vanilla ice-cream

Crab Salad

2 1/2 lbs. crab legs
1 1/2 c. mayonnaise
1 c. chopped celery
2 Tbls. dill weed
2 Tbls. lemon juice
1 tsp. pepper

 lettuce leaves
buns

Add chopped crab leg, mayonnaise, dill, lemon and pepper into a bowl.  Serve in buns with lettuce.

Ambrosia Salad

 2 - 30 oz. cans of fruit, such as mandarin oranges and peach chunks
2 bananas, sliced
2 cups. mini marshmallows
1 c. coconut
16 oz. whipped cream
1 1/2 c. cooked drained rice
3 apples, cored and sliced

Mix all ingredients and keep refrigerated.

Almond roca

 1 lb. butter
2 cups sugar
2-3 c. chocolate chips
slivered almonds.

mix in pot, stir constantly over medium heat  til soft ball stage (it will turn slightly brown and take about 15 minutes) Put a piece of parchment paper on a cookie sheet, pour mixture over top.    Dump chocolate chips over the top and spread til smooth, and sprinkle with slivered almonds.  Let cool and break into pieces.

Libby's Pumpkin Pie

 2 eggs
3/4 c. sugar
1/2 tsp. salt
1 heaping tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. clove
16 oz. can pumpkin
12 oz. can carnation evaporated milk

crust (bought or homemade)

Preheat oven to 425*. Combine filling ingredients and pour into crust.  Bake 15 minutes, reduce heat to 350* and bake and additional 50 minutes.  Cool and serve with whipped cream.

6 minute wonders

 1 lb. margarine
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
4 c. flour
5 c. oatmeal
12 oz. bag chocolate chips
2 c. coconut
2 c. chopped nuts

Preheat oven to 400*.  Mix all ingredients, and roll into 1 inch balls, bake for 6 minutes.  

Gooey Brownies

 1 1/2 c. butter
3 c. sugar
3 tsp. vanilla
6 eggs
1 1/2 c. flour
1 c. cocoa powder
1 tsp. baking powder
1 tsp. salt
12 oz. bag chocolate chips

Preheat oven to 350*. melt butter.  blend sugars, vanilla and eggs.  Beat into butter, then add the rest of the ingredients until well blended.  Bake for 40-45 minutes in a greased 13*9 pan.

Chocolate Cheesecake

 12 oreos, finely crushed
1 1/2 cups cream cheese
1 c. sugar
1 c. cottage cheese
1/4 c. plus 2 Tbls cocoa powder
1/4 c. flour
1 tsp. vanilla
1/4 tsp. salt
1 egg
2 Tbls. mini chocolate chips

{reheat oven to 300*.  Sprinkle Oreos into the bottom of an 8 inch springform pan, set aside.  Blend in all ingredients but the mini chocolate chips.  fold those in last.  Slowly pour mixture over crumbs, bake for 50-60 minutes.  let cool on wire rack.  Cover and chill for at least 8 hours.  Remove sides of pan, and cut.

Pesto Pinwheels

 Puff Pastry
4 C. firmly packed spinach about 12 oz.
1/2 c. dried basil
1 c. grated parmesan
1 c. olive oil
1/2 c. chopped pine nuts
1/2 tsp. salt
1/2 tsp. pepper
8 cloves garlic

Frozen Puff Pastry, dethawed

Preheat oven to 400*.  Process half the spinach and remaining ingredients in food processor for about 1 minute, add remaining spinach and process 2 minutes, scraping sides.  (can be stored in fridge up to 3 days.) cut pastry into squares, an than cut from each of  the corners about halfway toward center.  place a dollop of the pesto into center and then fold every other triangle toward center, making a pinwheel.  Cook for 8-10 minutes.

Better than Brad Pitt cake

 1 box German chocolate cake mix

1 can sweetened condensed milk

1 jar your choice of caramel, butterscotch, fudge ice-cream topping

1 large tub whipped cream

1 lg bag heath bar pieces

Mix cake according to directions and bake.  Cool about 10 minutes, poke holes in cake with handle of spoon, pour entire can condensed milk over cake.  Cool completely. Cover with entire jar of ice cream topping of your choice.  Just before serving cover with whipped cream and sprinkle with heath bar pieces.

Magic cookie bars

 1/2 C. margarine
1 1/2 c. graham cracker crumbs
14 oz. can sweetened condensed milk
1 c. semi sweet chocolate chips
1 1/3 c. coconut
1 c. chopped nuts

Preheat oven to 350*.  in 13*9 pan melt margarine in oven.  sprinkle crumbs over margarine, pour condensed milk evenly over crumbs.  Top with remaining ingredients. press down firmly.  Bake 25-30 minutes or until lightly browned.  cool chill if desired.  cut into bar. store loosely covered at room temperature.

Shredded Chicken - Instant Pot

5 pounds chicken breast
2 cups water

Put water and chicken in instant pot, put pressure to high, and cook for 15 minutes.  let natural release for 5 minutes than manually release afterwards.  Shred chicken to be used in casseroles or other dishes.

Easy Sweet Chili Chicken and Cauliflower-Lean and Green

10oz. frozen riced cauliflower
5 oz. Perdue Lightly breaded chicken breast nuggets
1 wedge light laughing cow cheese.
2 Tbls. Sugar Free sweet chili sauce (G. Hughes Brand)

In skillet cook cauliflower til browned.  Meanwhile, microwave chicken for 90 seconds, cut into bites.  Add cheese to skillet and melt.  Add in chicken and chili sauce. Stir and EAT!

1 Serving = 1 lean, 3 veggies, 1 fat, 1 condiment.

Spinach Mushroom Chicken-Lean and Green

 6 chicken breasts, thinly sliced (30 ounces total raw)
1.5 cups low fat plain Greek yogurt
8 ounces fresh mushrooms, sliced
4 cups fresh baby spinach
1/2 tsp. garlic powder
1/2 tsp pepper
1/2 tsp. onion powder
2 Tbls. olive oil
1/2 cup chicken broth
8 ounces shredded mozzarella

In a 9 by 13 pan line chicken in single layer, top with spinach and then mushrooms.  Whisk Greek yogurt with chicken broth and seasonings.  layer on top of mixture.  layer mozzarella on last.  Bake at 375* for 45 minutes.

Makes 6 servings.
Each Serving: 1 lean, 1 vegetable, 1/2 condiment, 1 fat

Spinach Chicken Casserole - Lean and Green

 

2 large boneless skinless chicken breasts, butterflied.
8 oz. cream cheese softened (I use Neufchatel cheese)
2 cups spinach
2 tablespoons olive oil, divided. 
4 oz. shredded mozzarella cheese
3 cloves minced garlic.
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning 

1.  Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1/2 teaspoon of salt and 1/2 teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken chunks are covered in the marinade, set aside for 15 minutes.  Preheat the oven to 400ºF.
2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil and set aside.
3. Arrange chicken drained from the marinade in a baking dish, Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
4. Bake the spinach chicken casserole for 20-30 minutes. . Serve with a side of cauliflower rice, or baked veggies. Enjoy!

2 servings
Each Serving: 1 lean, 1 vegetable, 1 condiment, 1 fat

Thanksgiving Ambrosia Salad

2 small boxes Pistachio pudding
20 oz. can crushed pineapple (don't drain)
29 oz. can mandarin oranges
29 oz. can diced peaches
10 oz. bag mini marshmallows
16 oz. tub cool whip
1 cup chopped pecans
1 cup toasted coconut

Mix pistachio pudding into the crushed pineapple. add remaining ingredients.  Chill, best if done the day before serving so pudding can set.  

Lion house rolls

• 2 cups warm water
• 2/3 cup instant nonfat dry milk 
• 2 Tablespoons active dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter softened 
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
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1. In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture while water and milk is still warm. Let the yeast proof for a couple of minutes. Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
3. Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Sprinkle counter with flour and put the dough on the flour.  
5. Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). 
6. Roll with the tail of the roll touching the baking sheet and place them on a parchment lined baking pan with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours)
7. Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned.  Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls

Zuppa Toscana Soup - Lean and Green

1 ½ pounds Italian chicken sausage

4 slices turkey Bacon

4 cups cauliflower (cutting florets in half is necessary)

½ cup scallions

4 cloves garlic

4 cups chicken stock

¼ teaspoon salt

¼ teaspoon pepper

2 cups kale

1 ½ cup reduced-fat plain Greek yogurt

3 tablespoons Parmesan cheese

Directions:

In a large pot, cook the turkey bacon until crispy.

Drain any grease, set aside.

Add the sausage, breaking it apart as it cooks.

Once the sausage is browned and crumbled, remove sausage and drain of any grease leaving a Tbsp. to sauté the scallions, add to bacon.

Add the scallions to the pan; sauté until translucent, add garlic, sauté until fragrant. Add the bacon and sausage back into the pot.

Stir in the stock and cauliflower, season with salt and pepper and simmer for about 10 minutes or until cauliflower is tender.

Add kale and yogurt.

Bring to a simmer. (Not a boil).

Top with Parmesan cheese when serving.

4 servings

Each serving has: 1 lean 3 green 3 condiments

Recipe off of Facebook

Spaghetti Squash with Shrimp

2  C. Low-Sodium Chicken Broth

4 Tbsp Light Cream Cheese
12 slices Light Swiss Laughing Cow Cheese Wedges
1 C. Water
1 tsp. Old Bay Seasoning
2 C. Broccoli chopped
4 C. Cooked Spaghetti Squash chopped
28  oz. Cooked Shrimp

Cream together chicken broth, cheeses, water and Old Bay seasoning. Add broccoli and cooked spaghetti squash into the creamy mixture,  mix together. Gently toss in the cooked shrimp.

4 Servings

1 Serving= 1 leanest, 3 greens, 2.5 condiment, 1 healthy fat

Salmon Florentine

 
1/2 cup Green Onions chopped
1 tsp Olive Oil
2 small Garlic Cloves minced
1- 12 oz bag frozen Spinach (chopped, thawed, patted dry)
11/2 cup Cherry Tomatoes chopped
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Ricotta Cheese
4-5 1/2 oz Salmon

Preheat oven to 350*. Place salmon fillets on a lightly greased baking sheet.  In a skillet, cook onions in oil until they begin to soften, about 2 minutes.  Add garlic, and cook 1 minute more. Add the spinach, chopped cherry tomatoes, crushed red pepper flakes, salt and pepper. Cook, stirring for 2 minutes.  Remove from heat, and let cool 10 minutes. Stir in the ricotta cheese (part-skim)

Place a quarter of the spinach mixture on top of each salmon fillet. Bake for 15 minutes.

4 Servings

1 Serving= 1 lean, 3 green, 3 condiment

Philly Cheese Steak Skillet -Lean and Green

1 1/2 lbs. steak, cubed
1/2 C. scallions
2 C. red/yellow pepper
1 C. green pepper
1 garlic clove
2 tsp. ginger
1 Tbls. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbls. siracha
3 Tbls. reduced fat ketchup
1 1/2 C. low fat provolone cheese

Brown steak in skillet.  Remove from pan, add onions and peppers (add water as needed) brown, remove and add to beef.  Add garlic, ginger, soy sauce, Worcestershire sauce, siracha, and ketchup.  Simmer 5 minutes.  Add steak and vegetables back to skillet.  Top with cheese.  Place in oven for 5 minutes, turn onto broil and cook additional 3 minutes.  

5 Servings

Each Serving= 1 lean, 1 1/2 green, 3 condiment

Green Chili, Chicken and Cauliflower Casserole - Lean and Green

2  lbs. chicken, shredded

24 ounces (2 bags) frozen cauliflower rice
1- 10 oz can green chili enchilada sauce
4 poblano peppers, roasted, diced

5-8 pieces of diced jalapeños (I use jarred) 
4 oz. reduced fat cream cheese, softened
1 C. low fat plain Greek yogurt
2 C. low fat mozzarella, grated

Preheat oven to 375.  Spray a 9*13 casserole dish.  Place poblano peppers in oven immediately when you turn it on to preheat and cook for 15 minutes.  Meanwhile place cream cheese in a bowl and put in microwave for 40 seconds.  Add yogurt, diced jalapeños and enchilada sauce to cream cheese and stir. Steam the cauliflower in the bag in microwave for 4 minutes, then place in pan.  When poblanos are cooked remove seeds and dice them.  Add the creamy enchilada mix, cheese, poblanos and shredded chicken to the pan.  Stir everything together and bake uncovered for 45 minutes.  Let sit 5 minutes.  

6 portions
Each portion = 1 leaner, 3 green, 3 condiments, 1 healthy fat

Chicken Parmesan - Keto Friendly

 2 Large Chicken Breasts
1 Egg
1 C. grated parmesan Cheese
1 tsp. dried garlic
1 tsp. dried onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. pepper
1/2 tsp. salt
1 C. marina Sauce
6 oz. shredded mozzarella

Preheat oven to 400*, line a pan with foil and spray.  Beat the egg in one bowl.  In another combine parmesan cheese and spices.  Cut each piece of chicken in half and then half it length wise, for a total of 8 flat pieces.  dip each piece into egg and than cheese, coating both sides.  Place on prepared pan.  Bake for 19 minutes.  Top each piece with sauce and shredded mozzarella, bake an additional 8 minutes.  

Instant Pot Loaded Potato Soup

 5 pounds potatoes, peeled, quartered
6 cups chicken broth
1/2 onion, finely chopped
4 Tbls butter
1/3 C. cream cheese
1/3 C. sour cream
2 cups shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1-2 cups half and half
1 C. real bacon bits
1 bunch Green onion, chopped

Cut each potato in chunks add to pot.  Add minced onion, and pour in enough chicken broth to cover potatoes.  Seal the pot and cook on manual for 10 minutes.  It will take about 16 minutes to  come to pressure.  Once the timer goes off, turn the valve from sealing to venting to release the pressure.  Remove the lid and gently mash the potatoes, leaving some chunks.  Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper.  Blend  to creamy consistency.  Add 1/2 & 1/2 to the soup, and stir to obtain desired consistency.  Add bacon bits to microwave bowl and cook for 1 minute to crisp up, add to soup along with green onions.  Serve.

Creamy cilantro lime chicken

1.5 pounds chicken tenders
1onion chopped
2 Tbls. Garlic minced
3 Cups chicken broth
1 Tbls. Italian herb paste
2 Tbls. Cilantro paste
6 Tbls. Lime juice
1.5 cups heavy whipping cream
Salt and pepper to taste
Wondra flour to thicken
1 lb. Wide egg noodles.

In a large skillet heat oil. Cook chicken for eight minutes flipping halfway through. Take out of pan and set aside. In the same pan cook garlic and onion until tender. Add Italian paste, cilantro paste, chicken broth, salt and pepper, lime, and Wondra flour, cook down. Add cream and stir til thickened. Re-add chicken back into cream mixture and cook a couple more minutes. Serve over buttered egg noodles.

Cranberry Salad (Sauce)

1 1/3 cup sugar

12 oz. fresh cranberries, halved.
1 can pineapple tidbits, drained (reserve juice)
2/3 cup chopped walnuts.
2 stalks celery, diced.

Drain and reserve the juice from the pineapple.  In a medium pot bring sugar and pineapple juice to a boil.  once it comes to a rolling boil, add cranberries and boil on medium/high for 7 minutes, stir often.  Remove from stove.  Add pineapple, chopped walnuts and diced celery.  Transfer to a storage bowl and refrigerate.  Can be eaten/stored for a week.

Funnel Cakes

3 Cups Krusteaz complete pancake batter
1 3/4 C. water
5 Tbls. sugar
1 Tbls. Vanilla

Heat about 1" oil in fry pan.  Stir together ingredients til smooth and transfer to a gallon size Ziploc bag.  When oil is hot (I do one notch above medium) snip the end of the Ziploc and swirl batter in circles til desired size funnel cake is achieved.  cook about 1 minute each side, transfer to a paper towel to drain, and top with powdered sugar or other desired toppings. This makes 14- 5" funnel cakes.  

Everything But the Bagel Seasoning Mix

2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons dried onion flakes
1 teaspoon coarse salt or sea salt
½ teaspoon caraway seeds rye seeds

2 tsp. garlic flakes

Combine everything and keep in an airtight container

Caribbean Jerk Seasoning Mix

¼ cup onion powder
2 tablespoons sea salt
2 tablespoons thyme
2 teaspoons allspice
1 tablespoon cinnamon
½ teaspoon cayenne pepper

Mix all ingredients together and store.
Use on poultry, fish, and vegetables. Good if mixed with honey and brushed onto ingredients.

Cajun Seasoning Mix

 3 tablespoons paprika
2 tablespoons sea salt
1 ½ tablespoons garlic powder
3 teaspoons onion powder
1 ½ teaspoons cayenne pepper
3 teaspoons oregano
1 ½ teaspoons thyme

Combine all ingredients in jar or food processor.
Good on poultry, fish, and vegetables.

Blackening Season Mix

4 tablespoons flour

2 tsp. chili powder

2 tsp. paprika

4 tsp. brown sugar

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp cayenne pepper

1 tsp salt

1 tsp. black pepper

*Combine all ingredients.  Excellent on Salmon!

Taco Seasoning Mix

1 Tbsp. chili powder
1 Tbsp. cumin powder
2 tsp. coriander powder
2 tsp. garlic powder
2 tsp. oregano
1 tsp. onion powder
1 tsp. smoked paprika
1/2 chili flakes
1/2 tsp. black pepper

Fajita Seasoning Mix

1 tsp. cayenne pepper

3 tsp. chili powder

3 tsp. salt

3 tsp. garlic powder

3 tsp. onion powder

3 tsp. paprika

3 tsp. cumin

1/2 tsp. black pepper

3 tsp. dried oregano

3 tsp. sugar

3 tsp. cornstarch

Warm Gingerbread Cake with Caramel Sauce

9 Tbls. butter, softened
1/3 C. Sugar

1 C. molasses

1 egg

2 1/4 C flour

1 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. salt

3/4 C. water

Caramel Sauce

1 C. brown sugar

1 Tbls. cornstarch

1 C. cold water

1/4 C. butter

1 tsp. vanilla

Preheat oven to 325*.  Grease a 9" pan.  In a kitchen aid mixer, cream butter and sugar til fluffy.  Beat in molasses and egg.  Combine the flour, baking soda, ginger, cinnamon and salt.  Add the water slowly.  Pour the cake batter into the pan and bake for 35-40 minutes.  Let cool on wire rack.

Caramel Sauce: In a medium pan, combine brown sugar and cornstarch, add the water and bring to a boil until the sauce starts to thicken, about 2 minutes.  Remove from heat and stir in butter and vanilla, whisk til smooth.  Serve over cake, top with Whipped cream if desired.

Eel Sauce

1/2 cup soy sauce
1/2 cup sugar
1/2 cup rice wine vinegar 

Combine ingredients in saucepan. Bring to a Boil. Turn  to low/medium, and  simmer for 20 minutes. Let cool

Jambalaya

1 green bell pepper
1 red bell pepper
1 onion
1  Cup celery, chopped
1 package smoked sausage, andouille
2 chicken breasts, cooked and cubed
6 oz. can tomato paste
1 C. water
2 cups white rice
3 Bay leaves
2 tsp. garlic powder
1/2 tsp. cayenne pepper
2 tsp. Cajun seasoning
salt and pepper to taste

In a pot cook the sausage down.  Remove and set aside.  using the grease, cook the peppers, onion and celery.  Once softened, add tomato paste, and seasonings.  Add chicken, sausage, rice, and water. Place lid on pot, and cook on low/medium heat for about an hour, stirring every 10 minutes or so and adding water as needed.  Serve with garlic bread. 

Lemon chicken gnocchi soup

 1 lb. Chicken, cooked and diced
1 onion, chopped
1/2 lb. chopped carrots
4 Celery stalks, sliced
1 Tbls. garlic powder
1 Tbls. lemon pepper seasoning
3 1/2 C. milk
1 1/2 C. heavy whipping cream or 1/2 and 1/2
2 Tbls. Chicken bouillon
2 C. water
1 Pkg. gnocchi
Salt and pepper to taste

In a large pot, brown chicken in 2 Tbls of olive oil.  Add carrots, onion, celery, garlic, and cook vegetable for 5 minutes.  Add milk, cream, bouillon, water and lemon pepper.  Bring to a boil and reduce heat.  Add gnocchi and cover and simmer for 45 minutes.  Recipe by Noel Huntsman

Basic Muffins

1 3/4 cup flour 
1/3 cup sugar
2 tsp. Baking powder
1/4 tsp. Salt
1 egg
3/4 milk
1/4 oil

In a mixing bowl combine flour sugar baking powder and salt. Add eggs milk and oil and mix until moistened. Lightly grease 12 muffin pan and fill 2/3 full. Bake at 400° oven for about 20 minutes or until golden.

Blueberry: Add 1 cup of blueberries and 1 teaspoon lemon zest, sprinkle tops with cinnamon/sugar
Cranberry: Add 1 cup chopped cranberries and three extra Tbls. of sugar.

Cran-Orange Muffins

• 2 cups dried cranberries rehydrated (reserve liquid)

• 2/3 cup vegetable oil

• 2 1/4 cups sugar

• Zest of one orange

• 2 eggs

• 1 cups orange juice fresh

• 1 cup cranberry liquid (what you used to rehydrate)

• 1 tsp. Orange extract  

• 4 cups flour

• 2 tsp baking soda

• 1 tsp, salt

Glaze

• 1/4 cup water or orange juice

• 1/2 tsp. orange extract 

• 1 1/2 cup powdered sugar

• 
  

Preheat oven to 350 degrees F
In microwave safe bowl add cranberries to 1 1/2 cup water, cook 2 minutes. Let sit while you prepare zest. Add sugar to a bowl and zest one orange into it. When ready take cranberries out of liquid reserving juice, pat them dry on towel. put them in the the sugar, coat them and place into ninja to pulverize, set aside. 
In a separate bowl, mix together flour, baking soda, and salt.
In Kitchen-aid,  mix together together oil, prepared  sugar, egg and orange extract.
Combine your flour mixture with your sugar mixture, then slowly add orange juice and one cup reserved cranberry-liquid 
Pour into 24 greased cupcake pans, and bake 21-24 minutes, or until a toothpick inserted in the center comes out clean
Let cool 3 minutes in the pan, remove and let finish cooling. 
Make glaze and dip the tops into it

Rib Rub

1 tsp. chili powder
1 tsp. paprika
1/2 tsp. cayenne pepper
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion salt
1 tsp. Smoky lime Wing rub (Wing Magic)

4 Tbls. brown sugar

Combine all ingredients in a bowl and rub on both sides of a rack of rib.

Frosted Pumpkin Chocolate Chip Snickerdoodles

1 Cup Butter, softened
1 1/2 Cup Brown Sugar Packed
1/2 Cup Sugar
2/3 Cup Pumpkin Puree
2 Eggs
2 tsp. vanilla
4 C. Flour
2 tsp. corn starch
2 tsp cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups chocolate chips
*4 Tbls sugar + 2 tsp. cinnamon for Rolling

Frosting:

4 Tbls. Cream Cheese

1 tsp. vanilla

2-4 Tbls milk (until desired consistency)

1 1/2 Cups powdered sugar

Mix with hand mixer, place in a ziplock bag, cut corner and drizzle onto cooled cookies

 

In a medium sized bowl, whisk together the softened butter, brown sugar, white sugar, pumpkin, egg and vanilla extract. 
In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. 
Fold in chocolate chips. Chill cookie dough batter for 30 minutes.
Preheat the oven to 400°F. Roll the dough into large tablespoon size balls.  Mix together the sugar and cinnamon and roll each cookie dough ball in the cinnamon-sugar mixture.
Arrange the cookies on baking sheets, and slightly press down with a jar.
Bake for 8 minutes. Cookies will look very soft when you take them out.
Let them rest on the cookie sheet for 2-3 minutes, reroll the tops in sugar/cinnamon mixture and transfer to a cooling rack.  Makes 48 Cookies.