recipe : Spicy Cashew Chicken

Ingredients

4 chicken breast halves, diced

1 tablespoon sherry

2 tablespoons soy sauce

¼ cup oil

1/2-1 teaspoons red pepper flakes

3 green onions, sliced diagonally

2 cloves garlic, minced 

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

How to make this recipe 

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.  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. Sprinkle toasted sesame seeds and add sliced green onions. Serve over rice.

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recipe : Carrot Cake From Scratch

Ingredients

2c flour

2c sugar

1 tsp soda

3 cups grated carrots

1 tsp cinnamon

4 eggs

1 cup plus 1 TB vegetable oil

1 tsp salt (I only used about 3/4 tsp sea salt)

(I also added a tiny bit of vanilla)

(Also I added 1/2 c raisins...but probably could have been 3/4 - 1 cup)

How to make it

Preheat oven to 350 degrees

Sift together flour, sugar, soda, and salt.

Beat in oil and eggs. ( I just did it by hand)

Mix carrots and cinnamon together in a separate bowl.

Put cinnamon carrots in batter.

At this time you fold in raisins and nuts if you choose.

Bake in 9X13 pan for 25-30 minutes or until toothpick in center comes out clean.

(I only had muffin tins and an 11X7 pan. So I made 2 muffins and put the rest in the 11X7 which took about 45 min.) Timing will be different for everyone, but just test with a toothpick.

Frosting Ingredients

4 oz softened cream cheese

4 oz butter softened (1/2 stick or 4 TB)

2 - 3 cups powdered sugar

1-2 TB milk

1-2 TB vanilla

(I added 1 cup chopped pecans)

How to make it

Cream butter and cream cheese

Add powdered sugar 1/2 cup at a time until desired consistency is reached.

(You may not use all of the powdered sugar.)

Add liquids.

Adjust with liquids and powdered sugar alternating if necessary. 

Frost cake when cake is completely cooled.

Top frosting with chopped nuts if desired.

Store cake covered in fridge.

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recipe : Cream Cheese Bean Dip

Ingredients

1 cup sour cream

1 - 16 oz. can refried beans

4 oz. (1/2 bar) cream cheese (softened)

1 package taco seasoning

1 cup mexican cheese

Salsa (a few TB - ¼ cup of your favorite kind) - optional

How to make this recipe

Preheat to 350.

Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.

Pour into 8x8 pan. Top with cheese and bake for 25 minutes.

Serve hot with tortilla chips. ENJOY!

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recipe : Orange Juice Cake

Ingredients

1 (3.5 ounce) package instant vanilla pudding mix

1 (18.25 ounce) package yellow cake mix

4 eggs

1/2 cup vegetable oil

1 cup cold water

1/2 cup butter

3/4 cup white sugar

3/4 cup orange juice

Instructions

How to make this recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.

Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 mins. Pour batter into bundt pan.

Bake for 30 mins, or until knife inserted in cake comes out clean.

Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners’ sugar.

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recipe : Slow Cooker Ham & White Beans

Ingredients

1 lb package dried northern beans

ham bone, hocks, shanks or diced ham (about 1 pound)

2 tsp onion powder

6 cups water

salt & pepper to taste

How to make this recipe

Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

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recipe : Strawberry-Banana Cheesecake Salad

Ingredients

Stir together:

1 bag of miniature marshmallows

16 oz of vanilla yogurt

1 regular size tub of cool whip

1 package of nobake cheese cake filling

Stir in

1-2 containers of sliced up strawberries

3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to nanner discoloration lol

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recipe : 4 ingredient dish

Ingredients

This is a 4 ingredient dish that will become one of your go-to dishes. You can make ahead first thing in the morning up to the point of baking, place in the refrigerator, then just pop in the oven for a little over an hour, add a side and a tossed green salad. Dinner is served!

8 chicken thighs - You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin.

1 package dry french onion soup mix

1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)

1 small jar of apricot preserves or about a cupful.

Instructions

Mix all ingredients, except chicken, in a bowl.

Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.

Pour sauce over chicken and make sure it’s coated well.

Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 mins until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

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recipe : Easy Calzones

Ingredients

2 sheets of pie crust prepared or make your own.

or use this recipe for frybread

5 tomatoes sliced thin.

a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)

Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)

salt and pepper to taste.

Blend the herbs and cheeses together

How to make this recipe 

Roll out one crust…lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.

add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little egg well beaten to ensure seal.

Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top…(You could also bake at 375 until brown. Serve with a good marinara sauce.

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recipe : Best Lemon Sheet Cake

Ingredients

1 duncan hines moist deluxe lemon cake mix 

1 c buttermilk 

1 3oz. lemon instant pudding mix (dry)

ICING~ 

4 cups confectioner's sugar 

1/3 cups bottled lemon juice 

3 Tbsp vegetable oil 

3 Tbsp water

How to make this recipe

1 In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.

Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.

2 ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required

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recipe : Fully Loaded Baked Potato Salad

Ingredients

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

How to make this recipe

Step 1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Do not overcook!

Step 2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

Step 3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

Step 4. Top with extra shredded cheese and bacon and serve!

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recipe : Bee Sting Cake

Ingredients

Topping:

    7 tablespoons unsalted butter

    1/2 cup honey

    1 teaspoon vanilla extract

    1/2 cup sliced almonds

Cake:

    1 3/4 cups + 1 tablespoon all-purpose flour

    1 tablespoon baking powder

    1/2 teaspoon salt

    4 ounces (1 stick) butter, slightly softened

    5 tablespoons sugar

    1/4 cup honey

    2 large eggs

    1 teaspoon vanilla extract

    1/2 cup milk

Filling:

    1/3 cup cornstarch

    1 1/2 cups milk

    1/4 cup sugar

    1 large beaten egg, room temperature

    1 teaspoon almond extract (optional)

    1 cup heavy whipping cream

    2 1/2 teaspoons cream of tartar

    1/4 cup confectioners' sugar

How to make this recipe

For the Topping: In a medium saucepan, melt butter and honey. Bring to a boil, reduce heat and simmer 2 mins. Add vanilla and almonds, remove from heat and set aside to cool.

For the Cake: Heat oven to 375 degrees. Cut a parchment circle to fit the bottom of a 9-inch springform pan. Coat pan bottom and sides with cooking spray. Place parchment circle in bottom of pan.

Combine 1 3/4 cups flour, baking powder and salt and set aside. In a large bowl or stand mixer, cream 4 ounces butter until fluffy, about 2 minutes. Gradually beat in 5 tablespoons sugar, about 3 minutes. Add 1/4 cup honey and beat 1 more minute.

Blend in eggs, one at a time, beating after each. Add vanilla and half the flour mixture, and mix briefly. Scrape down sides of bowl. Add milk, then remaining flour, beating briefly after each addition.

Scrape into prepared pan, spreading evenly. Sprinkle top with remaining 1 tablespoon flour, then pat top of cake smooth with your hand. Pour topping over batter, gently spreading evenly. Place pan on a baking sheet and bake 30-35 minutes or until toothpick tests clean. Do not overbake. Cool cake in pan completely on a wire rack.

For the Filling: In the top of a double boiler over medium heat, combine cornstarch, milk and 1/4 cup sugar. Stir constantly until thickened, at least 3 minutes. Add in 1 beaten egg and keep stirring constantly for about 2 minutes until very thick. Remove from heat and stir in almond extract, if using.

Chill in an ice-water bath, stirring occasionally. Place plastic wrap in direct contact with surface of pastry cream and refrigerate until cold, at least 1 hour.

Whip the cream with the cream of tartar and confectioners' sugar until stiff. Add a dollop of cream to the pastry cream and stir to lighten the cream. Then fold in remaining whipped cream. Refrigerate while you prepare to assemble the cake.

Run a knife around the edges of the cooled cake and remove the springform ring. Invert cake onto a plate. Peel off the parchment paper and invert again on a serving platter, so the almond side is showing. Cut cake in half horizontally and fill with pastry cream. Refrigerate until ready to serve.

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recipe : 7 UP BISCUITS

Ingredients

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butter

How to make this recipe

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12 to 15 mins or until brown.

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recipe : Cheesecake Crescent Rolls

Ingredients

2 cans of Pillsbury Crescent rolls

2 8oz packages cream cheese, softened

1 1/2 tsp vanilla

1/4 cup butter, melted

Cinnamon

1 cup Sugar

How to make this recipe

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20 to 30 mins in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

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recipe : German Cucumber Salad

Ingredients

SALAD

2 large cucumbers, peeled and thily sliced

1 small onion, peeled and thinly sliced

3 small roma tomatoes, thinly sliced

DRESSING

1/3 cup low-fat sour cream

1/4 teaspoon Dijon mustard

1 tablespoon white vinegar

2 tablespoons low-fat milk

1/2-3/4 teaspoon sugar

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

1/4 teaspoon pepper

1/4 teaspoon salt, to taste

How to make this recipe

Place the cucumbers, onions and tomatoes in a large bowl. Set aside.

In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.

Toss to coat well.

Chill at least 2 hours before serving
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recipe : Seasoned Chicken, Potatoes and Green beans

Ingredients

1.5- 2lbs Boneless Skinless Chicken Breasts

½ lb. fresh green beans, trimmed (about 2.5 cups)

1.25 lb. diced red potatoes (about 4 cups)

⅓ cup FRESH lemon juice

¼ cup olive oil

1 tsp. dried oregano

1 tsp. salt

¼ tsp. pepper

¼ tsp. onion powder

2 garlic cloves, minced

How to make this recipe

Start by placing the chicken in the slow cooker in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.

In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.

Pour this mixture evenly over the chicken, green beans and potatoes.

Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time

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recipe : Slow Cooker Garlic Parmesan Potatoes

Ingredients

3 pounds baby Dutch yellow potatoes, halved

2 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried dill

Kosher salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

How to make this recipe

Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.

Cover and cook on low heat for 4 to 5 hours or high heat for 2 to 3 hours, or until tender.*

Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Note : *Cooking time may need to be adjusted depending on the size of the potatoes.

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recipe : Breakfast Casserole

Ingredients

one pkg croissant rolls

one lb mild sausage

six eggs, beaten

two cups shredded cheddar cheese

How to make this recipe

Preheat oven to 350. Spray 9x13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9x13 dish. Add sausage, then pour eggs over sausage. Generously top with cheese. Bake at 350 for 30 mins.

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recipe : Bacon, Potato & Egg Breakfast Casserole

Ingredients

four slices thick bacon, cut into strips about 1/2-inch wide

one large yellow onion, peeled and diced

one yellow bell pepper, cleaned out and diced

four cloves garlic, minced

1/3 cup sun-dried tomatoes, chopped

two teaspoons salt, divided

eight large eggs

one cup milk, fat content between 1% and 4% (whole)

one teaspoon fresh-cracked black pepper

two cups shredded cheddar cheese

three cups frozen diced potatoes, unthawed

How to make this recipe

First step : Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.

Second step : Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more mins. Turn off the heat and let cool slightly.

Third step : In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

Step 4 : When you are ready to bake the casserole, bake for 40 mins, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Finally step : Serve immediately with fruit and rolls or toast.

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recipe : Easy Barbecued Ribs

Ingredients

1.5 tbsp sweet paprika (3tbsp) (Edited Feb ’12 to say I’ve also used mild smoked paprika with fantastic results)

1 tbsp light brown sugar, lightly packed (2 tbsp)

1/8 tsp cayenne pepper (1/4 tsp)

S&P to taste (about 1 tsp each is what I used)

2 lbs pork (baby) back ribs (6 lbs) – leave the membrane on the ribs to help hold them together

1 cup barbecue sauce (3 cups)

Vegetable oil spray.

How to make this recipe

In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6 to 8 hours on low (I did 7 hours and they were perfect).

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recipe : Low-Fat Banana Breakfast Cake

Ingredients

three tbsp spelt, white, or oat flour

1/4 tsp baking powder

1/16 tsp salt

pinch stevia, or 2 tsp sugar

one tbsp plus 2 tsp water

one tbsp overripe mashed banana 

1/4 tsp pure vanilla extract

How to make this recipe

First step : for the top, combine: 1/4 tsp cinnamon, 2 tsp brown sugar or xylitol or sucanat, 2 tsp overripe mashed banana, tiny pinch salt, 1 tsp buttery spread OR 1 tsp more mashed banana, optional crumbled pecans or walnuts.

Second step : grease a small mug or 1-cup dish, and set aside. In a small bowl, combine all cake dry ingredients, then add all cake liquid ingredients and stir. Transfer the cake batter to the prepared dish, then spoon the streusel evenly on top. Either bake at 350F for 14 mins or until a toothpick comes out clean OR cook in the microwave until a toothpick comes out clean. (Microwave times will vary depending on wattage.) If you don’t want to eat the cake directly from the mug or dish, allow it to cool completely. Then run around the sides with a knife and it should pop right out! Eat plain or topped with coconut butter or my Healthy Glaze Icing.

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