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INGREDIENTS:
3/4 bottle of red wine
6 oz of brandy
6 oz of Triple Sec orange liqueur
10 oz orange juice
1 apple (diced into chunks)
1 orange (diced into chunks)
DIRECTIONS:
Place fruit into large container.
Add liquid ingredients and stir thoroughly.
If possible, store overnight to allow fruit to soak up flavor.
Serve over ice.
INGREDIENTS:
3/4 bottle of sparkling wine
8 oz of brandy
8 oz of Triple Sec orange liqueur
10 oz white grape juice
1 cup blueberries
DIRECTIONS:
Place blueberries in large container (60 oz or more).
Add brandy, orange liqueur, grape juice and stir thoroughly.
Before serving, top with sparkling wine.
Stir and enjoy.
INGREDIENTS
1 lb boneless/skinless chicken breasts (cubed small)
1 tsp of kosher salt
1/2 tsp of garlic powder
Black pepper to taste
2 tsp olive oil
4 cloves crushed garlic
1/2 cup chopped onion
2 packets of frozen riced cauliflower (10 oz each)
2/3 cup reduced fat sharp cheddar
DIRECTIONS
Season chicken with 1/2 tsp of salt, garlic powder, and black pepper.
Heat a skillet over high heat. Add 1 tsp oil and chicken. Cook 2-3 min each side.
Set chicken aside.
Add remaining 1 tsp of oil, onion, garlic and cook over medium heat for 2 min.
Add the frozen riced vegetables, 1/2 tsp salt and pepper.
Cook 5-6 minute until heated through.
Return chicken to skillet and top with cheese. Cover.
Cook on low heat for several minutes until cheese is melted (about 2-3 min).
1.5 LB Ground Beef
3 Johnsonville Beer Brats
3 Large Peppers - One Red, One Yellow, One Green
5 TBS Chili Powder
1 TBS Celery Salt
1/2 TBS Cayenne
2 TBS Salt
1 TBS Pepper
1/4 Cup Dark Brown Sugar
6 Dark Kisses
3 Cans Dark Red Kidney Beans
3 Cans Light Red Kidney Beans
1 Can Sweet Corn
1 Can Tomato Paste
2 Large Purple Onions
Shredded Cheese (Your choice)
Oyster Crackers or Saltines
Slice open brat casing and brown with beef in skillet with salt and pepper. Add to large pot on low heat. Dice up remaining ingredients and add to pot. Poor in one can each of beans un-drained to pot. Drain remaining cans of beans and add to pot. Add can of corn un-drained. Add remaining ingredients and let cook down for a few hours. Stir occasionally. Adjust seasonings to taste.
Serve with cheese and crackers.
3 tbsp butter
1 large yellow onion, chopped
1/4 cup flour
1 1/2 cups low sodium chicken broth
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
26 oz bag frozen shredded hash browns
2 cups shredded sharp cheddar cheese (8 oz)
1/2 cup light sour cream
3 cups cornflakes, lightly crushed - TOPPING
2 tbsp butter, melted - TOPPING
Melt butter in a large pot over medium heat
Add onions and cook until soft, about 5-6 minutes
Stir in the flour and cook, stirring constantly, for about a minute
Combine the broth and milk and whisk into the mixture
Add the salt, pepper and thyme - Stir to combine
Bring mixture to a boil and reduce heat to medium and simmer, stirring, until mixture is slightly thickened, about 5 minutes
Take pot off heat and stir in cheese until smooth
Mix in hash browns and combine
Stir in sour cream
In medium bowl, toss the lightly crushed cornflakes with butter until combined
Scoop potato mixture into a 9 x 13 baking dish and top with cornflakes
Bake at 350 degrees for 45 minutes until hot and bubbly
Let sit for 10 minutes before serving
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
2 tbsp dry sherry
1 tsp ground ginger
3 1/2 tsp cornstarch, separated
Pinch of Kosher salt
1/2 cup chicken broth
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
1 1/2 tbsp vegetable oil
2 garlic cloves, minced
2/3 cup cashews
Mix sherry, ginger, 1 1/2 tsp cornstarch, and salt in a small bowl
Toss chicken with the mixture and set aside
In another bowl, mix chicken broth, soy sauce, vinegar, sugar,and 2 tsp cornstarch
Heat 1 tbsp vegetable oil in a skillet over medium-high heat
Cook chicken until it browns (about 8 minutes)
Remove chicken from pan and set aside
Add 1 tsp oil, garlic, and cashews to the pan
Cook until garlic softens (about 1 minute)
Add chicken back to the pan, whisk the chicken broth mixture and add sauce to the pan
Cook until it bubbles and thickens (about 3 minutes)
Serve over rice
4-5 pounds of butternut squash, cubed
6 tbsp unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
Preheat the oven to 400 degrees
Place squash on a baking sheet, add melted butter, brown sugar, salt and pepper
Toss all the ingredients together and spread in a single layer on the baking sheet
Roast 45-55 minutes, until squash is tender and begins to caramelized
2 onions, cut into 1 inch dice
2 carrots, peeled and cut into 1 inch sticks
2 celery ribs, cut into 1/2 inch thick slices
1/2 red bell pepper, cut into 1 inch dice
1 small sweet potato, peeled and cut into 1 inch dice
8 white mushrooms, cleaned and quartered
4 large garlic cloves, whole and unpeeled
2 tbsp olive oil
6 cups vegetable broth, divided
1 can (15 oz) diced tomatoes, with their juices
1 tsp Kosher salt
1/2 tsp ground black pepper
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
2 tbsp chopped fresh Italian flat leaf parsley
3 tbsp quinoa
Preheat the oven to 425 degrees
Toss the carrots, onions, celery, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a rimmed sheet pan
Spread into an even layer and roast for 30 minutes (until veggies tender & lightly browned)
Scrape vegetables into a slow cooker
Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any bits into the cooker
Add remaining 5 cups of broth, diced tomatoes, and spices
Cover and cook 2-3 hours on high (or 4-6 hours on low)
Stir in quinoa and cook for another hour
Stir in parsley and cook for additional 5 minutes
3 cups white chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 tsp peppermint extract
8 crushed candy canes
2/3 cup mini semi-sweet chocolate chips
Spray 8 x 8 inch baking dish with baking spray
Combine white chocolate chips with milk in a saucepan over medium heat
Stir frequently until chips are melted
Remove from heat and stir in extract and candy canes
Spread evenly in baking dish
Top with chocolate chips and gently swirl them into the fudge with a knife
Top with a few more crushed candy cane pieces
Chill for 3 hours and then cut into squares
1 pound ground turkey breast or extra lean ground beef
1 large onion, finely chopped
2 fresh garlic cloves, minced
1 can (15 oz) black beans, rinsed and drained
1 large can (29 oz) diced tomatoes
2 tbsp tomato paste
2 cups water
1 small green pepper, diced
1 small red pepper, diced
1 small yellow pepper, diced
7 oz diced green chilies
1 tbsp chili powder
1 tbsp ground cumin
1 tsp salt
1 tsp black pepper
Cook meat and garlic together in a skillet over medium heat until meat is no longer pink
Drain and transfer meat to slow cooker
Add remaining ingredients, stir to combine and cook on high for 4 hours
2 pounds lean chuck - Cut into small cubes
1 can 98% fat-free cream of mushroom soup
1 package onion soup mix
1 can diet sprite or 7-up
Put meat in slow cooker
Pour soup and soda on top of meat
Cook all day on low (or high for at least 4 hours)
Turn off and let sit for 30 minutes before serving
1 1/2 pounds extra lean ground beef
1/2 cup uncooked quick oats
1/4 cup dry red wine
1/4 cup liquid egg whites
1 large yellow onion, finely chopped
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tbsp dried oregano
1 tbsp Kosher salt
1 cup beef broth
1/2 tsp black pepper
1 1/4 cup BBQ sauce
Combine meat, egg, garlic, parsley, oregano, onions, salt and pepper
In another bowl, combine oats and wine for 10 minutes
Add oats to meat mixture - Mix well with your hands
Coat a baking sheet with cooking spray
Shape meatballs (approximately 60) - Place on baking sheet
Bake at 350 degrees about 25 minutes
Transfer to a slow cooker to keep warm
Heat BBQ sauce and broth over medium heat until hot
Pour sauce over meatballs, toss and coat
Set slow cooker on warm for serving
2 1/2 pounds extra lean boneless chuck roast
1/4 cup ketchup
1 tbsp Dijon mustard
2 tbsp brown sugar
1 garlic clove, crushed
1 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp black pepper
1 cup BBQ sauce
Place beef in slow cooker
Combine remaining ingredients and pour over meat
Cook on low for 8-9 hours
Shred beef by pulling it apart with 2 forks
Add 1 cup of favorite BBQ sauce
Serve on rolls
2 tbsp olive oil
6 slices turkey bacon, diced into 1/2 inch pieces
8 oz mushroom, sliced
1 green bell pepper, chopped
1 small carrot, chopped
1 red bell pepper, chopped
1 bunch green onions, chopped
1 pound boneless, skinless chicken breasts
2 tbsp balsamic vinegar
1/2 tsp marjoram
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fat-free chicken broth
2 cups tomatoes, canned (16 oz)
Heat olive oil in a skillet - Saute bacon until browned
Add mushrooms, peppers, and onions - Saute for 1 minute
Add vinegar and cook for 1 minute
Scrape up browned bits from skillet
Set aside
Place chicken in slow cooker and add vegetable mixture on top
Combine remaining ingredients in bowl, mix, and pour over chicken
Cook on low for 8-10 hours
Serve over rice or egg noodles
1 30 oz bag of frozen, shredded hash browns
3 14 oz cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp ground pepper
1 package (8 oz) cream cheese
In slow cooker, combine all ingredients except cream cheese
Cook for 6-8 hours on low
About 1 hour before serving, add cream cheese to slow cooker
Serve with sour cream, cheese, bacon bits, and green onion (optional)
1 tbsp lime juice
2 tsp finely chopped fresh jalapeno pepper
1/2 cup pineapple preserves
1 pound uncooked large shrimp, peeled and deveined
2 egg whites
2 tbsp cornstarch
2 cups sweetened flaked coconut
Combine lime juice, pepper and pineapple in a small bowl - Cover and refrigerate
Preheat the oven to 400 degrees and line a cookie sheet with parchment paper
In a small bowl, beat the egg whites until peaks form
Place cornstarch and coconut on two separate plates
Hold shrimp by tail, dip and coat in cornstarch
Then dip the shrimp into the egg white
Then coat the shrimp in coconut
Bake 15-17 minutes or until coconut is golden brown
Turn shrimp one time halfway through cooking
Serve with pineapple dipping sauce
1 cup dairy-free margarine (Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1/4 cup rice milk
2 tsp vanilla extract
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
12 oz semi-sweet chocolate chips (Enjoy Life)
Preheat the oven to 350 degrees
Cream together the margarine and sugars until light and fluffy
Add rice milk and cream
Add vanilla and cream
Combine the dry ingredients in a mixing bowl - Add to the creamed mixture
Fold in the chocolate chips
Bake on ungreased baking sheets 8-10 minutes
Remove from oven and cool on wire racks
1 cup dairy-free shortening
Pinch of salt
3 cup confectioners sugar
3 tbsp rice milk
1 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
Cream the shortening and salt on medium speed for 1 minute
Add confectioners sugar slowly
Add rice milk, lemon juice and vanilla - Beat until smooth about 5 minutes
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 cup confectioners sugar
1 1/2 cup coconut milk + 1 tbsp cider vinegar
1 tsp vanilla extract
A few pinches of fresh lemon zest
Punch of nutmeg
Oil for frying
Whisk flour, baking powder, salt and confectioners sugar in a bowl
In a separate bowl, mix the milk/vinegar, vanilla, zest, and nutmeg
Whisk ingredients together until lumps are out
Pour oil in a frying pan about 2 inches deep - Heat oil to 375 degrees
Use funnel or plastic squirt bottle to hold batter
Squiggle the batter into the hot oil - Let cook until golden brown - Flip with tongs
Allow to drain on paper towels, sprinkle with confectioners sugar
2 1/2 cups flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Dash of cloves
1 cup sugar
1 cup brown sugar
1 cup oil
1 (29 oz) can pumpkin (about 3 1/2 cups)
1 tsp vanilla extract
Preheat the oven to 350 degrees
Whisk the flours, baking soda, baking powder, salt, and spices together
Whisk the sugars, oil, pumpkin, and vanilla together in medium mixing bowl
Blend the wet and dry ingredients together
Bake 15-18 minutes until tops are fully set and edges are slightly browning
Cool completely before filling