Tuesday, 25 June 2013

70 Specialty Jell-o Shot Recipes


This list has been making its rounds on Facebook from a user name Becky Woody Quattlebaum and I thought it would be only fair to share!












A fun way to decorate for Christmas is to arrange the red and green coloured cups into the shape of a Christmas tree


ADAM AND EVE-3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate
Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.

ALABAMA SLAMMER
-
 

3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything
is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto,
1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is
well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.
ALL NIGHTER-
1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved.
Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before
 pouring into jello shot cups.
 
ANKLE BREAKER-1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until
 fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of
Cherry Brandy. Stir well and cool before pouring into jello shot cups.
 
APPLE PIE-1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir
until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of
Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine.
Stir well and cool before pouring into jello shot cups.

BAHAMA MAMA
-(boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)
BANANA BOAT-
1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of
Banana Liqueur. Stir well and cool before pouring into jello shot cups.
 

BANANA SPLIT
-1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until
fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana
Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello
shot cups.
 

BAT OUT OF HELL
-1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least
2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rum and
1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

BEER
-(boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)

BERMUDA TRIANGLE
-1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully
dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach
Schnapps. Stir well and cool before pouring into jello shot cups
 

BLACK CAT
-1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully
dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord.
Stir well and wait until the liquid is about room temperature before pouring into jello
shot cups.

BLACK WIDOW
-
1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully
 dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon
of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups.
For a schnazzy garnish, drop a singleblackberry in each cup before chilling

BLUE FIRECRACKER
-
(boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)

BLUEBERRY
-(boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)

Broken Heart
-1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until
 fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord.
 Stir well and cool before pouring into jello shot cups.

CARIBBEAN
-(boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

CARIBOU LOU
-(1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello,
1/2 cup Malibu Rum, 1/2 cup Triplesec)

CHERRY BOMB
-(boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry,
 step up before firmed.)

CHERRY COLA
-(boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced
rum)

COSMOPOLITAN
-(boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka,
1/2 cup triple sec)

COUGH DROP
-1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until
fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and
cool before pouring into jello shot cups.

CRYPTINI
-1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully \
dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua.
Stir well and wait until the liquid has cooled before pouring into jello shot cups.
 

DEVILS KISS
-1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully
dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of
Bacardi-151. Stir well and wait until the liquid has cooled before pouring into
jello shot cups. if you double up the Knox Gelatin in this one you can eliminate
the cup serve these up as jigglers!!

DREAMSICLE
-
(boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup
raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)

FIRECRACKER 2
-
3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved.
Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and
1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup

FRENCH TICKLER
-
1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until
fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand
1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before
pouring into jello shot cups.

FRUIT PUNCH
-
(boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry
 vodka)

FUZZY NAVEL
-(boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps

GIN & TONIC
-(boil 1 cup tonic water, add lime jello, 1 cup gin)

GRAPE CRUSH
-(boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)

HARVEY
WALLBANGER
-
1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until
fully dissolved.Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup of Galliano.
Stir well until completely combined and wait until the liquid has cooled before
pouring into jello shot cups.

HAWAIIAN
-(boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)
JAGER BOMB-boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups
jager.
 
JAGERMASTER-1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until
fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto,
and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

JAGERMONSTER
-
1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully
dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine.
Stir well and cool before pouring into jello shot cups.


JOLLY RANCHER
-(boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)

JUICY FRUIT
-3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir
until fully dissolved.
Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and
1/3 cup of Peach Schnapps. Stir well and cool

Killer Kool Aid
-
1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and
stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin,
 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec.
Stir well and cool before pouring into jello shot cups.

KINKY MALIBU
BARBIE
-Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.
KOMANIWANALAYA-
2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry
 Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup
 of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello
shot cups.
 
LEMON DROP-
(boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just
before its fully set up)

LEMON LIME
-
(boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)
LETHAL INJECTION-
2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package of
Pineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1
cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4
cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid
has cooled before pouring intojello shot cups.

LIME IN THE
COCONUT
-(boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)
LONG ISLAND ICED
TEA
 measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir
until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready
to add the alcohol – 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and
1/2 cup of Tequila. Stir until everything is well combined and let it cool before
pouring into jello shot cups.

MARGARITA
-
boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita
mix. sprinkle with salt just before firm.
 (substitue watermelon jello for lime for a melon margarita)

MIMOSAS
-
this one varies from the normal method Since champagne isn’t as strong as liquor,
cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add
one more cup champagne and a splash of OJ.

MOJITO
-
(1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with
mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint
extract in the the boiling water.)
NINJA TURTLE-
 

1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved.
Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao.
Stir well and cool before pouring into jello shot cups.

ORANGE TIC TAC
-Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

PAIN KILLER
-3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir
 until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup of
Coconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring
into jello shot cups.
 

PIXIE STIX
-1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until
fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4
 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

PURPLE PEOPLE
EATER
-(boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)

RAIN MAIN
-1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until
fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and
1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups

RED HEADED SLUT
-boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

RED HOTS
-
(boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)

RED SILK PANTIES
-
1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until
fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of
Peach Schnapps. Stir well and cool before pouring into jello shot cups.

RUM & COKE
-boil 1 cups coke, mix in dark cherry jello add 1 cups light rum
RUMMY BEARS-
1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy
 bear in the center of each shot.
 
SCOOBY SNACKS-1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until
 fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and
 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.


SEX ON THE BEACH
-boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka

SILK
-Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and
splash of lychee juice from the can.

SOUR APPLE
-
(in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and
1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min.
Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut
 Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

SQUIRM
-(boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice
cold water. add 1 gummy worm to each shot before firm.

STRAWBERRY
DAQUIRI
-(boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum,
1 oz sweet & sour or margarita mix.

TIJUANA TAXI
-
2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at
least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of
Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir
until completely combined and give it a chance to cool beforepouring into jello
shot cups.

WATERMELON
-
(boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

WHITE LIGHTNING
-
(boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)
 
 

WOOWOO --
2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3
pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice
concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

Please drink responsibly and don't drink and drive


 

Easiest Peanut Butter Fudge

Original recipe makes 1 - 8x8 inch pan. PREP 15 mins  COOK 5 mins     READY IN 1 hr20



 
 
 
 
 
 

Directions

  1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)

Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)

Yield: 4 servings
Serving Size: approximately 3/4 cup

Pepperoni Pizza Cauliflower Casserole (Low Carb and Gluten Free)
Perfect as a kid-friendly low carb side dish, or eat an entire bowl for a complete meal!
Ingredients
    For the Puree
     
  • 1 medium head of cauliflower
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Butter
  • 8 slices pepperoni
  • 1/4 cup shredded mozzarella cheese (use light cheese if desired)
  • salt and pepper to taste
  •  
    For the Casserole
  • 12 slices pepperoni (try turkey pepperoni if you want it a little healthier)
  • 1/2 cup shredded mozzarella cheese (use light cheese if desired)
 
Instructions
    For the Puree
     
  • Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
 
    For the Casserole
  • Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.
Notes
Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein. You can also try adding a pizza sauce layer on top of the cauliflower puree if you find it requires more of a pizza flavour
 
As found on the I breathe I'm hungry site

Thursday, 20 June 2013

10 Healthy Marinades for Chicken

Here are 10 different marinades and recipes to keep your chicken dishes exciting!! Some are healthier than others...

10: Fajita Marinade

Want your fajitas to have a little kick? Try this simple marinade to season your chicken before grilling.
Marinade ingredients:
  • 1/4 cup lime juice
  • 4 cloves garlic, minced and divided
  • 1 pound chicken tenders
This marinade is about as simple as it gets. Put the chicken tenders in an 11- by 7-inch (27.9-centimeter by 17.8-centimeter) glass baking dish. Combine the lime juice and about half of the minced garlic. Pour the mixture over the chicken, tossing the tenders to coat them evenly. Cover the dish and allow it to marinate in the refrigerator for half an hour, stirring occasionally.
Citrus fruits like limes have acids in them that help break down tissue in meat. The juice acts as a tenderizer while also adding flavor. Don't leave the chicken marinating for too long, or the lime juice will break down too much of the tissue.
Once your chicken is marinated, you can move on to cooking. To make amazing fajitas, try this recipe.
Ingredients:
  • 1 cup sliced red bell peppers
  • 1 cup sliced green bell peppers
  • 1 cup sliced yellow bell peppers
  • 3/4 cup onion slices (about 1 medium onion)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 8 teaspoons reduced-fat sour cream
  • 8 (6-inch) flour tortillas, warmed
Spray a large nonstick skillet with cooking spray. Heat it over medium heat until hot. Add the chicken mixture. Cook and stir five to seven minutes or until browned and no longer pink in center. Remove chicken from the skillet. Drain excess liquid from skillet, if necessary.
Add the bell peppers, onion and remaining garlic to the skillet. Cook and stir about five minutes or until tender. Sprinkle with cumin, salt and ground red pepper. Return chicken to skillet. Cook and stir one to two minutes.
Now you're ready to make your fajitas!

9: Barbecue Chicken Marinade

Here is a great formula for a tasty barbecue chicken dish that uses a sherry and dry vermouth marinade. Try to use a sherry suitable for drinking when making the dish -- it'll add a lot of flavor to the finished product. You can use the recipe as a sauce or even to baste if you like. Always be careful with bastes -- this one contains vegetable oil, which is flammable.
Ingredients
  • 1 cup sherry
  • 1/2 cup extra-virgin olive oil
  • Medium onion, minced
  • 6 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mixed herbs
  • 1/2 teaspoon coarsely ground black pepper
  • 1 teaspoon soy sauce
  • 1 tablespoon dry vermouth
Directions
Combine all ingredients, and marinate the chicken for about three hours before grilling. Grill the chicken until it is cooked through and serve.

8: Teriyaki Marinade

It's an old standby -- the teriyaki marinade. This marinade is versatile and a crowd-pleaser. You can serve your chicken with fresh fruits or vegetables, both go well with the flavors of teriyaki. And best of all, it's simple and quick to put together.
You'll only need four ingredients:
  • 1 cup orange juice
  • 1 cup soy sauce
  • 1 cup sugar
  • Sprinkle of garlic powder
Directions
Combine all ingredients, and marinate your chicken for one hour or so. Remember that oranges have citric acid -- so don't allow the chicken to marinate for too long.
After marinating, grill your chicken until it's cooked through. Serve with vegetables like onions or bell peppers or fruits like pineapple. A simple bowl of rice makes an appropriate side dish.

7: Grilled Chicken with Orange Glaze

This grilled chicken recipe makes four servings. If the peppers in the dish are too strong for your tastes, try removing the seeds before crushing them. Remember to wear gloves when preparing peppers to avoid getting any pepper juice on your hands and accidentally transferring it to your eyes or nose.
Ingredients
  • 1 to 2 dried de arbol chilies
  • 1/2 cup fresh orange juice
  • 2 tablespoons tequila
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons grated orange peel
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 broiler-fryer chicken (about 3 pounds or 1.4 kilograms), cut into quarters
  • Orange slices (optional)
  • Fresh cilantro or parsley (optional)
Directions
Begin by crushing the chilies into coarse flakes using a mortar and pestle. Combine crushed chilies, orange juice, tequila, garlic, orange peel and salt in small bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
Arrange the chicken in a single layer in a shallow glass baking dish. Pour the mixture over the chicken; and turn each piece to coat it in the marinade. Marinate, covered, in refrigerator two to three hours, turning chicken and basting with the marinade several times.
Prepare the grill for cooking. Drain the chicken but reserve the marinade. Bring the marinade to a boil in a small saucepan over high heat. Boil for two minutes. Grill the chicken on a covered grill for 15 minutes, brushing frequently with marinade. Turn the chicken and grill for 15 minutes more or until chicken is no longer pink in the center and juices run clear, brushing frequently with the marinade. Do not baste during last five minutes of grilling. Discard the remaining marinade. Garnish with orange slices and cilantro.

6: Chicken with Peanut-ginger Marinade

This Asian-influenced marinade is sweet, salty and tangy. While it's possible to substitute less expensive or powdered versions of some of the ingredients, the best version uses fresh ingredients. You'll get quite a zing if you're using fresh ginger and orange zest. Freshly-squeezed orange juice rather than the store-bought variety will also help create a superior marinade.
Ingredients
  • 1/2 cup orange juice
  • 2 teaspoons orange zest
  • 1/2 cup smooth peanut butter
  • 2 tablespoons dark brown sugar
  • 1/4 cup light soy sauce
  • 2 teaspoons ginger
  • 4 garlic cloves, minced
  • 1 teaspoon red pepper flakes
Directions
Mix together the orange juice, orange zest, peanut butter, sugar, soy sauce, ginger, garlic and red pepper flakes until the mixture is smooth. Put the chicken in a sealed plastic bag after filling the bag with the mixture. Refrigerate for at least 30 minutes, but no longer than eight hours. Bake, roast or grill until chicken is no longer pink in the center and juices run clear when meat is pierced.

Tuesday, 11 June 2013

Eggs Cheeseaddicting

What You Need

 
1 tsp. olive oil
4 cups tightly packed baby spinach leaves
 
8 eggs
 
4 English muffins, split, toasted
 
8 slices back bacon, grilled
 
1 cup Cheez Whiz Cheese Spread, divided

Make It


HEAT oil in large skillet on medium-high heat. Add spinach; cook and cook 2 min. or until wilted. Drain; cover to keep warm. Wipe skillet with paper towel.

ADD enough water to fill skillet halfway; bring to boil. Reduce heat to medium-low. (Bubbles should begin to just break surface of water.) Slip 1 egg into simmering water; repeat with remaining eggs. Simmer 2 to 3 min. or until egg whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to remove eggs from water; drain on paper towels.

PLACE 1 muffin half on each of 8 plates; top each with 1 bacon slice, 2 Tbsp. spinach and 1 egg.

MICROWAVE Cheez Whiz in microwaveable bowl on MEDIUM 1 to 1-1/2 min. or until heated through, stirring after 1 min. Spoon over eggs

Maple Baked Apple Chicken

What You Need


4 small boneless skinless chicken breasts (1 lb./450 g)       
 
1/2 cup sliced onions
 
2 cooking apples, sliced
 
1/2 cupmaple syrup
 
1/4 cup Kraft Classic Herb Dressing

Make It

 
HEAT oven to 350°F.

COOK chicken in large ovenproof nonstick skillet on medium-high heat 3 min. on each side or until lightly browned on both sides. Remove from heat.

TOP chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.

BAKE
20 to 25 min. or until chicken is done (170ºF). Spoon syrup mixture from bottom of skillet over chicken just before serving.

Tips

 
Cooking Know-How
If you don't have an ovenproof skillet, simply cover the handle of your regular skillet with several layers of foil before using as directed.
 
Serving Suggestion
Round out the meal with crusty bread and a green salad.
 
Apple Varieties
Look for apples that are firm and well coloured with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap.

Sugar Shack Maple-Walnut Cheesecake

What You Need


16 Christie Maple Leaf Cookies, finely crushed (about 2 cups)
 
1/4 cup finely chopped walnuts
1/3 cupbutter, melted
 
3 pkg. (250 g each)  Brick Cream Cheese, softened
 
3/4 cup maple syrup, divided
 
3 eggs
 
2 Tbsp.walnut pieces

Make It


HEAT oven to 350°F.

COMBINE first 3 ingredients; press onto bottom of 9-inch springform pan.

BEAT cream cheese and 1/2 cup syrup in large bowl with mixer until blended. Add eggs, 1 at a time,
mixing on low speed after each just until blended. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

DRIZZLE with remaining syrup just before serving; top with walnut pieces.

Tips

 
Make Ahead
 
Cheesecake can be made ahead and frozen. Just prepare, bake and cool as directed. Do not add toppings. Wrap tightly in plastic wrap and freezer-weight foil; freeze up to 2 months. Remove from freezer the day before serving and place in the refrigerator to thaw. Add toppings just before serving.
 
Size-Wise
Dessert can be part of a balanced diet, but remember to keep tabs on portions.

Sticky Maple Pudding

What You Need


1 pkg. (2-layer size) yellow cake mix
 
1-1/2 tsp.each ground cinnamon and ground ginger 
     
1/4 tsp.each ground cloves and ground nutmeg
 
2 pkg. (4-serving size each) Jell-O Butterscotch Instant Pudding
 
1/2 cup packed brown sugar
 
1-1/2 cups water
 
1 cup cold milk
 
1 cup maple syrup
 
1-1/2 cups thawed Whipped Topping

Make It

 
HEAT oven to 350ºF.

MIX dry cake mix and spices, then use to prepare cake batter as directed on package; pour into 13x9-
inch baking dish sprayed with cooking spray.

BEAT next 5 ingredients with whisk 2 min.; pour over cake batter. Place baking dish in 17x11-1/2x3/4-inch pan.

BAKE 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool slightly. Serve topped with Whipped Topping     

 Tips

How to Warm Each Serving of Cake
 
For best results, serve cake warm. Since the sauce thickens as the cake cools, microwave each piece on microwaveable plate on HIGH 20 sec. or until warm just before serving.
 
Note
 
The baking pan is placed under the batter-filled baking dish to catch any sauce that might bubble over the side of the dish as the cake bakes.

Reese peanut butter no-bake bars


Ingredients:

1 cup salted butter (melted)
2 cups keebler graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
 
 
Instructions

Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.

 Pour peanut butter mixture into a 9x13 pan.

 Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.

 Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

Chocoalate Cream Cheese Dessert

Try this recipe with a different flavour of pudding and get a whole new dessert!!

Ingredients

1/2 c chopped pecans
1/2 c melted butter
1 c flour
8 oz cream cheese, room temperature
8 oz cool whip (2 tubs)
1 Lrg box chocolate pudding (instant)
chocolate sprinkles (garnish)

Directions

1
Preheat oven to 350 degrees
2
In a metal 9"x13" baking dish, mix chopped nuts with melted butter and flour. Press down with fingers until solid on the bottom of the dish. Bake for 10-15 minutes. Take the crust out of the oven when starting to brown.
3
While that's cooking, mix cream cheese with first tub of whipped topping. In a separate bowl, mix instant chocolate pudding; use the pie recipe on the box for milk measurement. Cool crust before layering, though not too cold as the cream cheese/whipped topping layer will break up the crust when you try to spread it.
4
Spread on the cream cheese mix then the pudding on top of that and top it with the second tub of whipped topping. Garnish with chocolate sprinkles.

Refrigerate. Serve cold.

Saturday, 8 June 2013

Real Juice Popsicles


How about real juice popsicles for when you’re relaxing in front of the fireplace after dinner? Make this easy popsicle that is such a joy to have.

Make three different colored juices and chill them. Suitable fruit juices for this purpose: Kiwi, mango, watermelon, strawberries, pittaya, or any or your favorite fruits.



Pour the first colored juice into the mold and fill up one third full.

 Keep the other two juices chilled.

Put the 1/3 filled molds into the freezer for about 20 minutes till the juice is almost frozen but not yet fully frozen.

Repeat same for the second and third colored juice then leave till fully frozen.

Kiwi Pineapple Popsicles

Kiwi Pineapple Popsiclesmakes approximately 10 - 4 ounce popsicles

1 whole pineapple, (peeled, cored and chopped)

2 tablespoons clover honey
6 ripe kiwi, (peeled and sliced) reserve 10 kiwi slices

Combine pineapple chunks, honey and kiwi (except 10 slices of reserved kiwi) in a blender and process until you have a smooth mixture. If you prefer a chunky consistency, pulse until you reach the perfect consistency.

Add 1 kiwi slice to the bottom of each popsicle mold. Tip mold to side (to allow kiwi to stay on side) then pour mixture in molds, cover with aluminum foil and add popsicle sticks. Freeze according to manufacturers instructions. 

Strawberry Banana Yogurt Popsicles

Scrumptious Strawberry Banana Popsicles
makes about 12 popsicles
 
2 pounds ripe strawberries, washed and hulled
3 tablespoons sugar, divided
2 tablespoons lemon juice
3 medium ripe bananas, mashed
1 cup non-fat plain yogurt
1 teaspoon vanilla extract

Combine strawberries, 2 tablespoons sugar and lemon juice in a blender. Blend until smooth. Divide half of the strawberry mixture between your popsicle molds (about 2 tablespoons each). Set aside.

In a small bowl combine bananas, yogurt, 1 tablespoon sugar and vanilla. Stir to combine.

Add banana mixture to popsicles, filling molds about 2/3 full.

Pour remaining strawberry mixture on top. Freeze 4-24 hours until completely frozen. I freeze for 24 hours. Remove from molds, serve and enjoy!

Blueberry Vanilla Yogurt Ice Pops

Blueberry Vanilla Yogurt Popsicles

makes approximately 10 popsicles

3 ½ cups of low fat vanilla yogurt

2 cups blueberries, fresh or frozen defrosted

1 tablespoon honey


 
In a small bowl, stir honey and blueberries together. Set aside.

In a blender combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved

Fill popsicle molds with 1½ cups yogurt. Layer blueberry mixture on top. Freeze 4-24 hours, until popsicles are frozen through.  

Raspberry Lemonade Yogurt Ice Pops


makes approximately 10 ice pops

¼ cup granulated sugar
1 tablespoons lemon zest (zest of one lemon)
½ cup fresh lemon juice (about 2 lemons juiced)
1 ½ cups plain yogurt
6 ounces fresh raspberries, cleaned (large ones cut in half)

Evenly distribute raspberries between ice pop molds. Set aside.

In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.

Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.

Enjoy!!!

Chocolate Chip Cookie Dough Brownie Bombs

 
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 2 cups miniature chocolate chips, divided
  • 1 pkg fudge brownie mix, baked and cooled
  • 1 pkg chocolate almond bark

Instructions
 
  1. Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
  2. On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up.
  3. Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.
  4. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
  5. Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.

Lemon 'Brownies'

The "Brownie" Batter
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick) unsalted butter, softened
 
2 large eggs
 
2 tablespoons lemon zest
 
2 tablespoons lemon juice
 

 
Tart Lemon Glaze
1 rounded cup powdered sugar
 
4 tablespoon lemon juice
8 teaspoons lemon zest
 

 
Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most.
 
Cut into bars, and serve!

Friday, 7 June 2013

Crock Pot Orange Chicken

Ingredients:

2 large carrots, peeled and sliced
2 large red or green bell peppers, cut into 1/2-inch chunks

3 cloves garlic, finely minced

4 boneless skinless chicken breast halves (about 2 pounds)

2 tsp. ground ginger

1 tsp. salt

1/2 tsp. pepper

8 ounces orange juice concentrate

2 cans Mandarin orange segments, undrained

2 green onions, chopped

2 cups hot cooked rice


Directions:

1.  Put carrots, bell peppers, garlic, chicken, ginger, salt, pepper and frozen orange juice in crock pot.

2.  Cover and cook on LOW 4 to 6 hours.

3.  Serve chicken on hot cooked rice.

4.  Top with orange segments and green onions.


 approximately 4 servings

Thicken up the sauce with a little cornstarch  (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).

Incredible Baked Meatballs

1 pound hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.

Tip #1: Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.

Buffalo Chicken Grilled Cheese

White Sauce
1 tablespoon Greek yogurt
1 tablespoon mayonnaise
pinch of sugar
pinch of garlic powder

Buffalo Sauce

1 tablespoon unsalted butter
1/4 cup Frank’s hot sauce
1/2 teaspoon packed brown sugar
1 teaspoon apple cider vinegar
3/4 cup cooked and shredded chicken (from about 1 small chicken breast)
2 tablespoons minced red onion
2 tablespoons minced celery
4 1/2-inch thick slices Italian bread
1 tablespoon unsalted butter, at room temperature
3/4 cup grated cheddar cheese

To make the white sauce:

Stir the yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper together in a small bowl. (The sauce can be made ahead and refrigerated.)

To make the buffalo sauce:

Melt the butter in a small saucepan set over medium-low heat. Add the hot sauce, brown sugar and vinegar and stir until combined. Add the shredded chicken, red onion, and celery and toss to coat. If the chicken was cold, keep the pan over low heat and let it warm through a bit.

Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface. Spread half of the white sauce on the side of those two slices that is now facing up (the unbuttered side). Distribute half of the cheese among the two slices. Top each slice with half of the chicken mixture and then distribute the remaining cheese over the chicken. Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the unbuttered side. Top each sandwich with a slice of this bread to finish it (buttered side facing out).

Heat a heavy-bottomed skillet over medium heat. Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. You can use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half (if desired) and serve.

Makes 2 sandwiches

Pizza Casserole

Casseroles gained popularity in the 1950s because of their simplicity. They are easy, one dish meals that can feed an army and as a bonus they freeze quite well. This pizza casserole is no exception. This recipe makes enough to fill two 8″ x 8″ inch casserole dishes. That way you can bake one casserole one night and freeze the other casserole to use for another night when you just don’t have much time to spend in the kitchen.

Ingredients:
  • 1 pound dried rotini pasta
  • kosher salt
  • 1 pound hot or mild ground Italian sausage
  • 1 green bell pepper, ribs and seeds removed, diced
  • 1/2 cup chopped red onion
  • 1 cup chopped button mushrooms
  • 1/2 cup diced pepperoni
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella
  • 1/4 cup shredded Parmesan cheese
Instructions:
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil. Season liberally with salt, about 1 tablespoon. Cook pasta for 6-7 minutes. Strain. Pasta will be firm.
  3. In a large skillet brown Italian sausage, about 5 minutes. Strain.
  4. In the same pan you cooked the sausage stir together bell pepper, red onion, mushrooms and pepperoni. Cook for 3-4 minutes or until vegetables soften. Return sausage to pan. Stir to combine. Add in pasta and pizza sauce. Mix well. Remove from heat.
  5. To bake one casserole: Place half of the casserole mixture into a 8" x 8" glass casserole dish. Sprinkle 1 1/2 cups of shredded mozzarella cheese on top. Bake for 15 minutes. Remove. Top 1/2 cup shredded mozzarella and 1/4 cup Parmesan cheese. Place under the broiler for 1-2 minutes or until cheese starts to brown. Serve immediately.
  6. To freeze one casserole. Line a 8" x 8" casserole dish with foil, making sure to leave enough hanging off the sides to wrap around the casserole.Spoon remaining half of casserole mixture into prepared pan. Set pan on top of ice water to cool rapidly. Then freeze for a couple of hours or until firm. Lift the frozen casserole out of the dish, wrap in foil and place in a plastic freezer bag. Cook within 2-3 months.
  7. When ready to bake, place frozen casserole in casserole dish and thaw in the refrigerator for 24 hours.
  8. Preheat oven to 350 degrees. Unwrap the casserole. Sprinkle 1 1/2 cups of shredded mozzarella cheese on top and bake for 20-25 minutes or until mozzarella is melted and casserole is heated through. Remove from oven sprinkle 1/2 cup shredded mozzarella and 1/4 shredded Parmesan on top. Place under the broiler for 1-2 minutes or until the cheese starts to brown.
  9. Serve

Chicken Enchilada Ring

2 cups coarsely chopped cooked chicken (about 12 ounces)

1/4 cup chopped pitted ripe olives

1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend

1 can (4 ounces) chopped green chilies, undrained

1/2 cup mayonnaise

1 tablespoon Southwestern Seasoning Mix
2 plum tomatoes

1 lime

2/3 cup finely crushed corn tortilla chips, divided

2 packages (8 ounces each) refrigerated crescent rolls

1 cup salsa

1 cup sour cream


Directions

1.  Preheat oven to 375ºF. Chop chicken and olives using Food Chopper; place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and seasoning mix.

 

2.  Seed and chop 1 tomato. Slice lime in half. Using Juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.

 

3.  Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.

 

4.  Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Large Round Stone with Handles with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.

 
5.  For garnish, cut remaining tomato into 8 wedges. Cut remaing half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice 'N Serve®. Serve with salsa and sour cream.
 

Yield:
16 servings
 
Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 16 g, Protein 10 g, Sodium 450 mg, Fiber less than 1 g