HAM & EGG CRESCENT BAKE

HAM & EGG CRESCENT BAKE
 
Ingredients
  • 1 8-oz. can Pillsbury crescent rolls
  • 4 eggs
  • 1-1/2 C. cooked ham, diced
  • ¼ C. red bell pepper, chopped
  • 1 C. Monterey Jack cheese, shredded
  • Salt & Pepper (to taste)
Instructions
  1. Separate or cut dough into 2 long rectangles.
  2. Press rectangles in bottom and ½ inch up sides of 12x8-inch (2-quart) glass baking dish sprayed with non-stick spray or buttered (if using crescent rolls, press perforations to seal).
  3. In bowl, beat eggs; add salt and pepper, stir, pour beaten eggs into dough-lined pan.
  4. Top with ham, bell pepper and cheese.
  5. Bake at 375 degrees 15 to 20 minutes.

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MINIATURE COCONUT TARTS

MINIATURE COCONUT TARTS
Serves: 16
 
Ingredients
  • 1 box of pillsbury pie crust (the rolled kind)
  • 1 egg
  • 1 cup flaked coconut
  • ⅔ cup sugar
  • mini tart baking pan
Instructions
  1. Preheat oven to 375
  2. Make Filling: Beat egg. Add coconut and sugar; mix well.
  3. Unroll pie crust, use a wide rim glass to cut circles in dough to line tart pan. Spray pan with cooking spray, line with dough.
  4. Fill each tart with 1 TBSP of filling.
  5. Bake tarts for 12 minutes or until golden brown. I also sprinkled some coconut on top!

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CARROT APPLE SALAD

CARROT APPLE SALAD
 
Ingredients
  • 3 medium carrots
  • 1 apple
  • 1 tsp lemon juice
  • ¼ cup dried cranberries
  • 2 tbsp cherry yogurt
Instructions
  1. Peel carrots and apple.
  2. Remove core from apple.
  3. Shred carrots and apple, add lemon juice and mix to coat well.
  4. This keeps the apple from turning brown.
  5. Add remaining ingredients in bowl and mix well.
  6. Chill for at least an hour, but it tastes better if you can chill it longer.

 

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GARLIC & LEMON CHICKEN WITH POTATOES & GREEN BEANS !

GARLIC & LEMON CHICKEN WITH POTATOES & GREEN BEANS !
 
(Gluten free. Low Carb, Diabetic Friendly and so simple to make)
Ingredients
  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered (I mixed red & yellow in pic)
  • 4 chicken breasts
Instructions
  1. Preheat oven to 400°F.
  2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.
  3. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat.
  5. Pour this mix into the pan and spread around evenly.
  6. Roast for 50 minutes or until cooked through.

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Bruschetta with Mushrooms & Herbed Cheese

Bruschetta with Mushrooms & Herbed Cheese
 
This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.
Ingredients
  • 5 T. unsalted butter, divided
  • 2 T. olive oil
  • ½ medium shallot, finely minced
  • 2 cloves garlic, peeled finely minced
  • 1 c. white mushrooms, cleaned and chopped
  • 1 c. baby Portobello mushrooms, cleaned and chopped
  • 2 t. fresh thyme leaves, stems removed
  • 1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
  • ¼ c. brandy or peach juice
  • salt and pepper to taste
  • 4 oz. goat cheese, room temperature
  • 4 oz. ricotta cheese
  • 2 t. fresh thyme leaves, stems removed
  • 2 t. fresh rosemary, stems removed and leaves finely chopped
  • 2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 2-3” sections
Instructions
  1. In small skillet over medium heat, melt 1 T. butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
  2. Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper.
  3. In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
  4. Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.

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German Potato Salad

German Potato Salad
 
Ingredients
  • 5 lbs red potatoes
  • Green Onions
  • 1 Package bacon
  • ½ cup Tarragon Vinegar
  • 2 teaspoons beef bullion mixed in ½ cup of hot water
  • Salt and Pepper to taste
  • Bacon grease
Instructions
  1. Wash and boil potatoes , let cool
  2. Cut bacon in small pieces and fry saving the grease.
  3. chop green onions .
  4. Peel and slice potatoes
  5. Add all ingredients and mix .
  6. Salt and pepper to taste.
  7. Enjoy!!

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BAKED PARMESAN CHICKEN

BAKED PARMESAN CHICKEN
Serves: 4-6
 
Ingredients
  • 4 skinless, boneless chicken breasts (cut into 1” pieces)
  • Kosher salt, freshly ground pepper
  • ⅔ cup grated Parmesan or Asiago cheese
  • ⅔ cup panko (Japanese breadcrumbs)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons minced garlic
  • 2 teaspoons Italian Seasoning
Instructions
  1. Preheat oven to 450°.
  2. Lightly oil large baking sheet. Set Aside.
  3. Rinse chicken breasts and pat dry. Cut chicken breasts into 1" pieces.
  4. Toss chicken pieces with 2 tbsp olive oil and 1 tbsp minced garlic in a large bowl. Season with salt and pepper.
  5. Combine Parmesan cheese, panko, and italian seasoning in a medium bowl.
  6. Carefully dip chicken pieces into panko/cheese mixture, covering generously.
  7. Place Chicken onto the prepared baking sheet and sprinkle lightly with some of the extra panko/cheese mixture.
  8. Bake chicken until crumbs begin to turn golden brown, about 10 minutes. Turn chicken nuggets over and bake until crumbs begin to turn golden brown for about another 10 minutes.

 

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Fresh Ginger and Lemongrass Lemonade

Fresh Ginger and Lemongrass Lemonade
 
Homemade lemonade is such a great summertime treat. It’s delicious, refreshing and so easy to make. With just a couple of ingredients, you can be serving up this “Gourmet” version in no time!
Ingredients
  • ½ cup fresh lemon juice [approximately 4 whole lemons]
  • 3 cups cold water
  • ice
  • fresh mint, for garnish
  • For the Simple Syrup:
  • 1 cup water
  • 1 cup white sugar
  • 2 3” stalks lemongrass, cut into small chunks
  • 3” fresh ginger, peeled and cut into small pieces
Instructions
  1. To make the ginger simple syrup, add 1 cup water and 1 cup white sugar to a medium saucepan. Peel a 3” piece of fresh ginger and chop into small pieces and add to the pan with the chopped lemongrass. The smaller you cut each piece, the more surface area you will expose to the boiling sugar mixture, which will add more flavor to the syrup.
  2. Bring mixture to a boil, then reduce heat and simmer for 30 minutes. Remove from heat and let cool.
  3. In a 32 oz. glass pitcher, add lemon juice and water and stir to combine. Add simple syrup as desired.
  4. Serve poured over ice with fresh mint for garnish. Offer additional infused simple syrup for those who want a little extra sweetness.

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SHIPWRECK CASSEROLE

SHIPWRECK CASSEROLE
 
Ingredients
  • 4 Onions (sliced)
  • 4 Potatoes (sliced)
  • 1 lbs Hamburger (cooked)
  • 1 cup Rice (uncooked)
  • 2 cups Celery (sliced)
  • 2 cups Carrots (sliced)
  • 2 cans of Tomato Soup
  • 2 cups of boiling water
  • salt (to taste)
  • pepper
Instructions
  1. Spray a large casserole dish (I use a medium sized roaster) with pam cooking spray.
  2. Layer onions, potatoes, hamburger, rice, celery, then carrots.
  3. In a separate bowl, mix soup, water, and salt and pepper as desired.
  4. Pour over vegetable mixture. Cover and bake in a slow oven at 250 - 300 degrees for 3 - 5 hours.
  5. You can also substitute the tomato soup with mushroom soup, and it's just as yummy!

 

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Homemade Nutella

Ingredients:
1 cup hazelnuts, soaked in water overnight and roasted
2 Tbsp melted coconut oil
1/2 cup honey or desired sweetener to taste
2 tsp vanilla extract
4 Tbsp cocoa
1/4 tsp salt
3/4 cup coconut or almond milk
Mix in blender till done 🙂 Store in fridge for 2 weeks.

 

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Buffalo Cauliflower
Author: 
 
Ingredients
  • 1 Fresh Cauliflower
  • 1 pinch salt
  • 1 pinch pepper
  • 2 teaspoons Garlic Powder
  • ½ cup hot sauce
  • 1 Tbsp Butter
  • I also sprinkled some garlic and Herb salt free seasoning and some Parmesan Cheese on top.
Instructions
  1. Preheat oven to 450 degrees and place cauliflower on a baking sheet and spray with cooking oil.
  2. Sprinkle garlic powder, salt, and pepper over the cauliflower florets.
  3. Bake for 20 minutes.
  4. Combine the melted butter and hot sauce into a small bowl and pour over the cauliflower florets and bake for 5 minutes.
  5. Then I sprinkled some garlic and Herb salt free seasoning and some Parmesan Cheese on top.
  6. You can Serve with ranch or blue cheese dressing on the side.
  7. You can also bake longer If you want crispier.

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Blueberry Yogurt Bark

Blueberry Yogurt Bark
 
Ingredients
  • 3 5.3 oz containers of Greek yogurt (can use 2 vanilla and 1 plain)
  • 1⅓ c fresh blueberries
  • ¼ c coconut
  • 1 small pkg of almond slivers (can be left out if allergies)
  • 2 squares of Ghirardelli white chocolate (cut into tiny cubes)
  • ½ c dried cranberries
Instructions
  1. Mix all ingredients together, line an 8x8 pan with parchment paper.
  2. Pour mixture into pan and freeze until bark is hard.
  3. Cut into squares.

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Watergate Salad

Watergate Salad
 
Ingredients
  • 1 20 oz can Crushed pineapple
  • 1 3.6 oz box pistachio pudding mix
  • 8 oz tub Cool whip
  • 1 cup mini marshmallows
  • ½ cup Chopped nuts of choice
  • ½ cup shredded coconut
  • Optional extras: diced apple..chopped maraschino cherries..banana...
Instructions
  1. In large bowl mix crushed pineapple and pudding mix until well blended
  2. Add marshmallows, nuts, coconut..and other ingredients..Mix well...
  3. Add cool whip and fold in until well mixed.
  4. Chill..serve and enjoy!

 

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Tangy Cheese Prawns

Tangy Cheese Prawns
 
Ingredients
  • 12 king prawns
  • ½ an onion...
  • ½ a red pepper
  • ½ a zucchini
  • 4 white mushrooms
  • 8 broccoli florets
  • 1 cup plain Greek yogurt
  • olive oil
  • herbs
  • salt, pepper, paprika, chili (1 fresh or 2 dried ones)
  • 2 teaspoons honey
  • 1 cup of round rice (paella rice)
Instructions
  1. Preheat oven 220 ºC / 425°F
  2. Peel prawns, if the skin is too tough, otherwise just scrub and rinse them
  3. or defrost in warm water.
  4. Heat olive oil in frying pan, fry onions, red pepper, zucchini, mushrooms,
  5. broccoli, use spices. When slightly browned add king prawns.
  6. Add chili after a few minutes, when prawns are brown add yoghurt,
  7. honey and herbs. If the liquid is too thick add a little milk.
  8. Add rice to the liquid. Stir well.
  9. Use a baking dish, fill in the stir and bake 15 minutes in the oven.
  10. Pull out the dish cover with cheese and bake again for another 15 minutes. make sure there is enough liquid for the rice to cook.
Notes
**For low carb option, omit rice and decrease yogurt to ½ cup.

Dish out with a side salad and some toasted baguette and swallow it down with some lovely red wine.

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GRANNY’S CARROT CAKE

GRANNY'S CARROT CAKE
 
Best carrot cake you will ever eat
Ingredients
  • Cake:
  • 4 eggs
  • 1¼ cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • Frosting:
  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees , Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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OATS & BERRIES PARFAIT

OATS & BERRIES PARFAIT
 
Ingredients
  • 1-1/2 cups plain nonfat Greek yogurt
  • ½ teaspoon pure vanilla extract
  • 1 Tbsp honey
  • 1 heaping Tbsp sugar-free vanilla pudding mix
  • Almond milk
  • Slivered almonds
  • Raspberries, Blueberries (or berries of your choice)
  • ½ cup rolled oats, uncooked
  • 1 kiwi, peeled
Instructions
  1. In a blender, mix yogurt, honey, vanilla, and pudding mix with enough milk to make it blend smoothly without making it watery (about 3 Tbsp).
  2. Layer parfait cups with oats, almonds, and berries.
  3. Garnish with a slice of kiwi.
  4. Refrigerate until serving

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Banana & Date Muffins

Banana & Date Muffins
 
Ingredients
  • 3-4 Ripe bananas
  • 1 cup sugar..
  • 2 tablespoons butter
  • 1 egg, beaten
  • 2 cups self-raising flour
  • 2 tablespoons milk
  • pinch salt...
  • I add in sprinkle cinnamon and put some pure vanilla in wet ingredients
Instructions
  1. preheat oven to 180
  2. grease muffins tins or put in paper ones...
  3. Beat eggs and bananas together or mash. Then add all other ingredients to wet mixture... add some dates too chopped.
  4. Fill muffins tins
  5. Cook approx 20 mins or until cooked... if smaller will take less time mmm enjoy!

 

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Buttermilk Bacon Cornbread

Buttermilk Bacon Cornbread
 
Grandma’s very moist, sweet and delicious cornbread!
Ingredients
  • ¼ pound unsalted butter
  • ½ cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal (I use yellow)
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 6 to 8 slices bacon (cut into 1-2 inch pieces)
Instructions
  1. Place the bacon in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 375° with the skillet inside. Cook until the bacon is almost done. (If you don't have a cast iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
  2. Whisk together all the dry ingredients in a large bowl. In another bowl, beat the egg and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
  3. When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Leave 2 Tbsp. of bacon fat and the bacon in the skillet. Add the cornbread batter and make sure it is evenly distributed in the skillet. Bake for about 25-30 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  4. Let the bread rest for 10 minutes in the skillet before cutting it into wedges and serving.
Notes
Cook’s Note: You’ll notice there are bacon drippings and butter in this recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet.
Finally, the method that works best with using a cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.

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Egg Roll Pizza

Egg Roll Pizza
 
Ingredients
  • 1 pkg egg roll wrappers
  • pizza sauce
  • pizza toppings (We used bell pepper, pepperoni, pancetta, mushrooms, olives)
  • shredded cheese
  • 1 egg, slightly beaten
Instructions
  1. Spray pan with cooking spray. Line pan with a layer of wrappers, over lapping as you go. As you place a wrapper down, brush it with your egg. Then lay next wrap on top of it. The egg acts as glue to bind them together.
  2. After you have at least 2 layers of egg roll wrappers down, place in oven.
  3. Conventional Oven:
  4. Preheat 425°. Bake 5 minutes or until egg wash starts drying.
  5. Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese. Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom. Best if you cook the crust one day and make pizza the next!
  6. NuWave Oven:
  7. Power: High
  8. Bake 5 minutes or until egg wash starts drying.
  9. Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese.
  10. Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom.
Notes
I recommend after 15 minutes you remove and place on short rack for the remaining 5 minutes. This helps the crust to crisp up better on the bottom when cooking in NuWave.

 

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