Mexican Fried Ice Cream

INGREDIENTS

1. 3 cups crushed Corn Flakes cereal
2. 3/4 cup sugar
3. 1/2 cup (1 stick) butter
4. 1 (1.75 quart) container Vanilla ice cream
5. 1 (8 ounce) container Cool Whip
6. 1/2 teaspoon ground cinnamon
7. 1/4 cup honey
8. Chocolate syrup
9. Caramel sauce

Directions

INSTRUCTIONS

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
3. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
4. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
5. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
6. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥
7. Serves 12

Soft and Chewy Ginger Spice cookies

Ingredients

• 3/4 cup butter-flavored Crisco
• 1 cup granulated sugar, plus more for rolling
• 1 large egg
• 1/4 cup molasses
• 2 cups flour, (1: 1 Gluten Free Flour) lightly spooned into measuring cups and leveled with a knife
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

**To Make Gluten Free use the 1 to 1 Gluten free flour

Instructions

Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or Silpat liners. Set aside.

Combine sugar and shortening in the bowl of an electric mixer and mix until light and fluffy (about 2 minutes). Add the egg and molasses and beat until completely incorporated.

While the sugar mixture is mixing, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add them to the creamed shortening mixture and mix until combined. 

Using a standard cookie scoop, scoop the dough into balls and roll in sugar. Place 12 dough balls on each cookie sheet. If desired, use a flat-bottomed glass or mug to gently flatten the dough. 

Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top. Be sure not to overbake! Remove from oven and allow to cool completely before removing from the baking sheets.

Chicken Rice Casserole

 

2 cups of cauliflower rice or Rice

(thawed, if frozen)

2 cups of broccoli florets

1 lb. raw chicken tenderloins, cutinto bite-sized pieces

4 tsp of rice flour or 1 to 1 Gluten Free Flour

1 cup of unsweetened almond milk

1 1/3 cups shredded cheddar cheese

Sea salt (or Himalayan salt)

Preheat your oven to 350 degrees and lightly spray

a casserole dish with cooking oil. Add cauliflower

rice to the bottom of the dish and sprinkle with a

pinch of sea salt.

Next, add the chicken and, again, sprinkle with a

pinch of salt. Add in broccoli next. Set casserole

dish aside.

For the cheese sauce, in a large skillet, melt butter

over medium heat. Sprinkle in the flour and whisk

together. Slowly whisk in the almond milk, and

continue to whisk until the mixture comes to a boil

and begins to thicken. Once thickened, remove

sauce from heat and stir in 1 cup of cheddar

cheese until fully melted, adding salt to taste.

Pour cheese sauce over casserole, using a rubber

spatula or spoon to spread out the cheese. Top

with remaining cheese and place in the oven for

45 minutes or until cheese starts to bubble.

Set to a low broil to brown the cheese for 4-5

minutes before removing from the oven.

PERFECT JUICY CHICKEN

 

2 (10-oz. each) raw chicken breasts, boneless, skinless

1⁄2 tsp. ground paprika

1⁄2 tsp. garlic powder

1. Preheat oven to 425° F.

2. Pat chicken breasts dry with paper towels; sprinkle all over with

paprika, garlic powder, and salt.

3. Heat a large cast-iron skillet over medium-high heat; coat lightly

with spray.

4. Add chicken breasts; cook for 3 minutes without moving, until

lightly browned and meat releases easily from pan. Flip; place pan

in oven. Bake for 13 to 15 minutes, or until juices run clear when

pierced with a knife.

5. Transfer chicken to a cutting board; let rest for 10 minutes. Cut each

breast in half, or slice, if desired. Divide chicken evenly among

four plates; serve immediately, or store refrigerated in an airtight

container for up to 4 days.

TURKEY BACON RANCH PINWHEELS

Ingredients

• 6 oz cream cheese
• 12 slices smoked deli turkey about 3 oz
• 1/4 tsp each garlic powder dill, and minced onion
• 1 tbsp bacon crumbles
• 2 tbsp finely shredded cheddar cheese

Instructions

1. Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it's about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese.
2. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the bacon and cheese.
3. Roll up the pinwheels so that the turkey is on the outside. Refrigerate for at least 2 hours. Thinly slice and serve on top of low carb crackers or sliced cucumber.

https://joyfilledeats.com/turkey-bacon-ranch-pinwheels/

Honey Dijon Chicken

INGREDIENTS

• 1½ pounds boneless, skinless, chicken thighs (You can also use chicken breasts)
• 2 Tablespoons olive oil
• 6 garlic cloves, divided (3 minced, 3 whole) *
• ¼ cup honey
• 3 Tablespoons stone ground dijon mustard
• salt and pepper to taste
• green onions or fresh parsley for garnish

INSTRUCTIONS

1. In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
2. Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.

https://therecipecritic.com/honey-dijon-garlic-chicken/

Low Carb Pizza Crust

• 
  Ingredients
• 1 8 oz. package of full fat cream cheese (room temp.)
• 2 eggs
• Freshly ground black pepper
• Garlic powder
• 1/4 cup grated parmesan cheese

Directions

1. Preheat oven to 350.
2. Butter a 9×13 baking dish
3. Blend cream cheese and eggs and season with pepper & garlic powder
4. Add parmesan cheese and stir until combined
5. Pour into buttered baking dish
6. Bake for 17 minutes or until golden brown
7. Let crust cool for 10 minutes before adding toppings

For the Pizza:

1. After crust is cooked, raise oven to 400 degrees
2. Mix together marinara sauce, garlic powder, cayenne pepper & oregano
3. Top crust with marinara and spread evenly
4. Top with mozzarella cheese
5. Add toppings
6. Bake for 8 minutes or until cheese is bubbly

https://www.730sagestreet.com/no-carb-pizza/

Roasted Chicken with Honey Mustard Glaze

 

1⁄3 cup Dijon mustard

3 Tbsp. honey

1⁄2 tsp. garlic powder

1⁄2 tsp. onion powder

1 (31⁄2-lb.) raw whole chicken

1⁄2 tsp. sea salt (or Himalayan salt)

1⁄2 tsp. ground black pepper

1. Preheat oven to 425° F.

2. In a small mixing bowl whisk together mustard, honey, garlic powder, and

onion powder. Set aside.

3. Place chicken breast-side-down on a cutting board, locate the backbone,

and remove it by cutting along either side with kitchen shears.

4. Turn chicken breast-side-up and press down with your palms until chicken

lays flat.

5. Season both sides of chicken with salt and pepper. Rub mustard mixture

over entire chicken, including under the breasts, with clean or gloved

hands, until chicken is evenly coated.

6. Place chicken skin-side-up on a roasting rack and cook for 15 minutes

until skin is golden brown.

7. Lower oven to 325° F and roast an additional 35 minutes, or until the

thickest part of the breast reaches an internal temperature of 165° F.

8. Allow chicken to rest 10 minutes before carving into 6 equal servings.

9. Serve immediately, or store refrigerated in an airtight container for up to 3-5 days

White Bean Chicken Chili

• 3 skinless boneless chicken breasts (small/medium)
• 6 cups low sodium chicken broth

Use a large stockpot and cook on Med-High. Boil the chicken in the Broth til the chicken is cooked through. Remove the Chicken and set aside to cool. Once it’s cool enough shred the chicken.
Add to the broth while chicken is cooling:

• 1 medium onion finely diced
• 4 garlic cloves finely chopped
• 1.5 tsp oregano dried
• 1 tsp ground black pepper
• 1 tsp (or 1/2 tsp) salt
• 3/4 tsp chili powder (can use less for milder results)
• 1 tsp ground cumin
• 4 oz can of green chilis
• 2 cans of white beans, drained
• Add the shredded chicken back in and simmer for 15+ mins or until nice and hot.

Remove and serve. Add salt/pepper if needed.
This is a fast and easy soup. Feels good on the throat. Great for a cold day. Helps clear the sinuses if you have a cold. You can also prepare in a crockpot if you prefer.

Tomato Basil Tortellini Soup

 Ingredients:
2   14 oz cans of diced tomatoes
1 c finely diced Celery
1 c finely diced carrots
1 c finely diced onions
1 t oregano
1 T basil
4 C chicken broth
1/2 c flour (To make Gluten free Substitutive for 1:1 Gluten Free Flour)
1 c Parmesan cheese
1/2 c butter
 2 c half and half
1 t salt
1/4 t pepper
1 package of frozen tortellini (use Barilla Gluten Free Noodles) 

Gluten Free: (To make Gluten free Substitutive for 1:1 Gluten Free Flour) and use Barilla Gluten Free Noodles. 

Directions:

1. Add tomatoes, celery, carrots, both and spices to a large slow cooker.
2. Cover and cook on low for 5-7 hours until flavors are blended and vegetables are soft.
3. About 30 minute make a roux. -Melt butter in a pan on the stove.  Add in flour and cook for about 5 minutes stirring constantly.  Add in the half and half.   
4. Take out the tomato mixture and but in the blender and blend for a few minutes to make smooth.  (If desired) Then put back into the crockpot
5. Add the cream mixture to the crockpot and stir.  Let it simmer on high for 1/2 hour.
6.  Add paremesan cheese
7. Serve with cooked Tortellini

Baked Four Cheese Spaghetti Squash

Ingredients

• 1 large spaghetti squash
• 5 garlic cloves, minced
• 1/2 cup water
• 1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)
• 1 cup heavy cream
• 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
• Fresh thyme
• Fresh ground pepper 
• Parsley or chives or green onions, finely chopped

Directions:

Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives, and fresh thyme. Mix well.

3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.

4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.

Note: You can cut baking time by half if you’re in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.

Slow Cooker Cheesy Potato and Ham Chowder

Ingredients:
1 1/2 lbs. russet potatoes, peeled and diced into 1/2" cubes (about 3 medium sized potatoes)
 4 cups cubed ham 
 4  celery, diced
  1 t minced garlic
1/2 tsp black pepper
4 cups chicken stock (or broth)
2 cups Whole Milk
2 Tbsp cornstarch
2 cups shredded cheddar cheese
1 cup sour cream
2 Tbsp fresh minced parsley
extra parsley, pepper and cheese, for garnish

Instructions

1. To a 6 qt slow cooker,  (potatoes through and including chicken stock).  Stir, cover, and cook on LOW for 8-10 hours, until potatoes are tender.
2. In a small mixing bowl, whisk milk and cornstarch until smooth.  Stir into soup in slow cooker, cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally.  Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
3. Serve sprinkled with extra cheese, black pepper and parsley if desired.

Olive Garden's Chicken Gnocchi Soup

Ingredients:
3 T butter
2 T olive oil
3/4 C onion diced
1/2 C carrots diced
1/2 C celery diced
4 cloves of garlic minced
salt
pepper
1/3 c four
4 C chicken broth
1 1/2 C half and hlaf
3 c cooked and chopped chicken meat
1 pound gnocchi
3 c baby spinach
1 T basil
Parmesan Cheese for serving.

Directions:
1. In a large pot heat the butter and oil together over medium heat.  Add onion carrots and celery  and garlic and season with salt and pepper. Cook until tender over medium-low heat for about 10 minutes. Stir Often.
2. Sprinkle the flour into the pot and stir into the vegetables for about 3 minutes, stirring often.  Stir in Chicken broth 1 cup at a time. Followed by the half and half.
3. Add the cooked chicken. Bring to a simmer and maintain for 20 minutes stirring often. season with salt and pepper to taste.
4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

Easy Tortilla Soup

1 can kernel corn
2 cans chicken broth
1 can black beans rinsed
1 can diced tomatoes with green chili peppers
2 cups of cube chicken
add chili powder and garlic powder
Mix all together
simmer for 2 hours or put in crock pot on low for 5 to 6 hours

serve with grated cheese, sour cream,  and tortilla chips if desired

Creamy White Chicken Chili

Ingredients 4 chicken breasts
1 tsp minced garlic 2 (15.5 oz) can of Great Northern Beans drained and rinsed
2 can of Chicken Broth 2 4 oz can green chilis
 1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 t pepper
1/2 tsp chili powder
1 cup sour cream
8 oz cream cheese
 1/2 cup of butter.
2 C half and half
 1/2 c flour.
Cheddar cheese if desired  

Directions
1. In crockpot add chicken, broth, beans, and spices. Simmer in your crockpot on low for 7 hours.
2. Shred the chicken into large chunks. Add in sour cream.
3. On your stove about an hour before you want to eat, melt the butter and cream cheese. Add in 1/2 cup of flour and mix to make a roux. 3. Then had the half and half and stir until thick and bubbly.
 4. Add to your crockpot and cook on high for 1 hour.
5. Add cheese when you are ready to serve.
6. Serve with Tortilla chips, sour cream, chips if desired.

Cream of Chicken and Wild Rice Soup

Ingredients

• 6 cups chicken broth
• 2 chicken breast halves ( cooked, boneless and cubed)
• 1 (6 ounce) packages long grain and wild rice blend, quick cooking version ( You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup butter 
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onions, diced
• 2 cups half and half

Gluten Free: Substitute Gluten Free 1 to 1 Flour and double check the wild grain rice that it doesn't contain wheat.  

Directions

1. Open rice, pull out seasoning packet and set aside.
2. In a small bowl, combine pepper and flour. Set aside.
3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20minutes.    

Crockpot Version:
1. Put the  Chicken, broth, spices and broth into the crockpot to simmer on low for 7 hours About an hour before you want to eat, mix melt the butter in a pan and mix in the flour to make a roux.  Then add the half and half and stir until bubbly.
2. Add the half and half mixture and the rice to your crockpot and cook on high for about 1 hour.

Chili

Ingredients:
1 lb of ground beef of ground turkey
2 Cans 16 oz of diced tomatoes
2 Cans 16 oz of tomato sauce
2 Cans of Kidney Beans
1/2 C salsa
1 package of Taco Seasoning
1 C water
 
Directions 
1. Brown the meat.  Then in big pot on the stove or the Crock Pot add all the rest of ingredients.  Simmer on the stove for about an hour stirring occasionally.  Serve hot.
2. If you use the crockpot simmer on low for 8 hours.

Serve with lettuce, chips, cheese, sour cream for a Taco Salad.

*You can freeze leftovers for a freezer dinner later.

Chicken Noodle Soup

Ingredients-
3 boneless skinless chicken breasts
2 cloves of garlic
3-4 medium carrots
3 celery ribs
2 quarts of chicken stock 
dried thyme
1 bay leaf
1 box of noddles of choice (Barilla Gluten Free)
kosher salt and fresh ground pepper

Directions:

1. Chop all of your veggies and set aside.
2. In a medium-large soup pot submerge your raw chicken in the chicken stock and boil until cooked.
3. Pull cooked chicken and set aside, add all of your chopped veggies and egg noodles to your pot. Add your bay leaf, thyme and salt and pepper. Cook for 4-5 minutes.
4. Chop or shred your chicken (whatever you prefer) and add back into the pot for an additional 2 minutes.
Your veggies will still have a little bite to them, your noodles will be perfectly cooked, and your chicken will be flavorful and delicious. Serve with a crusty fresh baguette and enjoy!

*This can be made in the crockpot on low for 7-8 hours.  Add everything to the crockpot but noodles.  Just add the noodles about 30 minutes before serving.

Chicken & Dumplings

Ingredients:

2 large boneless chicken breasts
2 cups low sodium chicken broth
2 cans biscuits (the skinny tubes/not anything with added butter)- tear the biscuits into pieces
1/4 stick of butter (2 Tbsp)
Milk (can of evaporated milk or regular milk)
Flour
Salt 
Pepper

Directions:

In a bowl, I put some flour (1/2 cup or so), salt, pepper. While the chicken cooks up - I take 2 cans of the little biscuits and tear them into quarters and throw them into the bowl of flour. I make sure that all the pieces of dough get well coated with flour. Press the flour into it good for more thickness. The more flour you use the thicker your gravy will be.

I use a big cookpot, add some water - just enough to cover up my chicken so maybe 2 or 3 inches in the pot... Throw in some salt, pepper and I have some chicken seasoning I throw in there too. Boil - and throw in the chicken breasts. After chicken cooks remove chicken and add about 2 cups of chicken broth to the water. - i use lower sodium. Otherwise it ends up kinda salty. Bring it all to a boil.

Add in the biscuit dough and they will look swollen up. Let those boil just a bit and then add in some butter - no more than 1/4 stick (or less) cut into pieces - and then add about 1/2-2/3 cup of milk. You can use regular or evaporated milk - the evaporated milk will make it a little richer. Stir this and it should get a bit thicker. (how thick depends on how much flour you put on your biscuits). If it's too thick, just add some milk. As soon as the chicken is cool enough, tear up your chicken breasts - and throw the shredded chicken into the mix.

Salt & Pepper to taste.

I just throw stuff together --- So as you make it you may modify this... Some people like to add some vegetable pieces in - but I don't generally do so.

Enjoy!

~Emily

Authentic Hawaiian Macaroni Salad

 

Ingredients:

• 1 pound macaroni
• ▢2 tablespoons apple cider vinegar
• ▢2 carrots, shredded
• ▢¼ cup shredded onion (optional)
  
• ▢2 ½ cups Mayonnaise Best Foods or Hellman's mayonnaise (no substitutes!)
• ▢¼ cup milk
• ▢2 teaspoon sugar
• ▢kosher salt, to taste
• ▢ground black pepper, to taste

Instructions

• Cook macaroni according to package directions. Rinse under cold water until completely cool. Drain well and place in a large bowl.
• Sprinkle on vinegar. Add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
• In a separate, small bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
• Cover and refrigerate for at least 4 hours (best if overnight).
• Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.

https://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad/