Thursday, November 15, 2018

Spinach Artichoke Dip

Wednesday, November 14, 2018

Soft Pumpkin Cookies

INGREDIENTS

  • 2 1/2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 teaspoon  baking powder
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon  ground nutmeg
  • 1/2 teaspoon  salt
  • 1 1/2 cups  granulated sugar
  • 1/2 cup  butter (1 stick), softened
  • 1 cup  LIBBY'S® 100% Pure Pumpkin
  • 1 large  egg
  • 1 teaspoon  vanilla extract
  • Glaze (recipe follows)

  • INSTRUCTIONS
  • PREHEAT oven to 350° F. Grease baking sheets. 
  • COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

  • BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
  • FOR GLAZE:
  • COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Tuesday, October 9, 2018

Low Sugar Gluten-free Chocolate Chip Cookies

Ingredients:

2 eggs
2 TBSP softened butter
1/4 cup brown sugar substitute (I used Truvia Brown sugar blend, but you can use a 1/2 cup of brown sugar)
2 cups Almond flour (sifted)
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp Salt
1 (1oz.) package sugar-free white chocolate instant pudding
1/2 cup milk chocolate chips (I used slightly more, closer to 3/4 cup and felt like I could have done it successfully with slightly less, but you can adjust to your preference)

Directions:
Preheat oven to 350*F.
Beat eggs until nice and foamy. In a separate bowl combine the brown sugar and butter, then combine with eggs. Add vanilla. In another bowl combine the dry ingredients (almond flour, pudding, baking powder, baking soda, and salt). Add dry ingredients to wet mixture, mix well. Add chocolate chips.
Prepare a cookie sheet with parchment paper or a slipmat. Spoon dough onto cookie sheet (the cookies don’t spread, and will pretty much stay exactly as you put them on the sheet, so for a more cookie look slightly flatten the mound of cookie dough).
Bake in preheated oven for 9-12 minutes (depending on the size of your cookies).

Wednesday, September 2, 2015

Crock Pot Chicken Cacciatore

INGREDIENTS:

3lbs chicken, cubed
1 onion, diced
1 (6 ounce) can tomato paste
6 ounces diced mushrooms
1 green bell pepper, finely chopped
3 tsp garlic powder
2 tsp oregano
1 tsp basil
1/4 tsp celery seeds
1 tsp salt
1/2 cup lemon juice
3 TBSP Olive Oil
1/4 tsp crushed red pepper flakes (optional)


DIRECTIONS:

Place onions in bottom of crockpot. Add chicken pieces.

Stir all other ingredients together. Pour over chicken.

Cook on low 7 to 9 hours or on high for about 3 to 4 hours.

Serve over pasta or rice.

Tuesday, August 11, 2015

Chocolate Zucchini Bread

INGREDIENTS:

3 Eggs
2 Cups white sugar
1 Cup plus 2 TBS Vegetable Oil
6 TBS Cocoa Powder
2 Cups grated zucchini
1 tsp Vanilla extract
2 Cups All-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1 Cup Chocolate Chips


DIRECTIONS:

Preheat oven to 350°F. Lightly grease two 9x5 inch loaf pans, or cupcake tin (or for easy cleanup line cupcake tin with cupcake liners!). Beat eggs and sugar together until creamy. Add vegetable oil, cocoa powder, grated zucchini, and vanilla. Beat well. Stir in flour, baking soda, salt, and cinnamon. Fold in chocolate chips. Pour batter into prepared pans.
Bake in preheated oven for 60-70 minutes int he loaf pan, 25-30 minutes in the cupcake tins. Insert a toothpick into the center of the loaf to check that it comes out clean.

Monday, April 27, 2015

Cashew Chicken

Ingredients:
8 chicken breasts cubed
1/4 c cooking sherry 
1/2 c low sodium soy sauce (*divided)
1 cup oil
2-3 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
12 green onions, sliced diagonally
2 TBS garlic
2 cup cashews, unsalted
toasted sesame seeds 

sauce:
1 c soy sauce
1/4 c cornstarch
1/4 c sugar
3 TBS white vinegar

Directions:
Combine 1/4 cup soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 1 c soy sauce, 1/4 c corn starch, 1/4 c sugar, and 3 TBS vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 


Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice, or I grated up some cauliflower and ate it on that and it was yummy. ENJOY! (This makes enough for about 10-12 people)

Here's the recipe if you're looking for 2-4 people:
2 chicken breasts  cubed
1 tbsp cooking sherry* 
2 tbsp low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)
1/2 cup cashews, unsalted
toasted sesame seeds 

sauce:
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar
Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 


Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!

Wednesday, April 8, 2015

Chick-Fil-A Copycat Sauce


Do you like Chick-Fil-A??? I do! And I LOVE the sauce! This is a SUPER easy copycat recipe!

Ingredients:
2 Cups Kens Honey Mustard
1/4 Cup KC Masterpiece BBQ Sauce

Directions:
Stir ingredients together and enjoy with some fried chicken, chicken nuggets, chicken salad, or on a chicken sandwich!!!