Crock-Pot Chicken Teriyaki

Ingredients

1 lbs chicken, diced

1 cup chicken broth

½ cup teriyaki sauce

⅓ cup brown sugar

3 garlic cloves, minced

Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

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Cajun Shrimp and Sausage Pasta

Ingredients:

1/2 - 3/4 lb cooked fettuccine

2 Tbsp olive oil

1 lb peeled, deveined raw large shrimp

1 Tbsp plus 2 tsp *Essence seasoning (recipe below - I think you can buy this, too.)

1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)

1/2 cup diced green pepper

1/2 cup diced yellow onion

1 Tbsp minced garlic

1/2 cup chicken stock

1 tsp dried thyme

1 tsp dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan

*Essence Creole Seasoning

2 1/2 Tbsp paprika

2 Tbsp salt

2 Tbsp garlic powder

1 Tbsp black pepper

1 Tbsp onion powder

1 Tbsp cayenne pepper

1 Tbsp dried oregano

1 Tbsp dried thyme

Directions:

Heat 1 Tbsp of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.

Place the remaining Tbsp of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.

Add the garlic to the pan and saute for 30 seconds.

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.

Add the thyme, 1 Tbsp of Essence and 1/2 tsp salt and cook for 2 minutes.

Add the heavy cream to the pan and cook an additional 2 minutes.

Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

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Homemade Coffee Creamer

For each flavor of creamer, you start off with the same basic ‘base’ recipe.

Base Recipe:

14 oz sweetened condensed milk

1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

Possible Flavor Combinations:

French Vanilla Creamer

2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer

2 teaspoons vanilla bean paste

Chocolate

2-3 tablespoons chocolate syrup

Chocolate Almond

1 tablespoon cocoa powder + 1 teaspoon almond extract

Strudel

1 tablespoon cinnamon + 1 teaspoon vanilla extract + 1 teaspoon almond extract

Vanilla Caramel

2 tablespoons caramel ice cream topping + 2 teaspoons vanilla extract

Chocolate Raspberry

2 teaspoons cocoa powder + 2 tablespoons raspberry syrup

Coconut

2 teaspoons coconut extract

Chocolate / Caramel / Coconut

2 teaspoons coconut extract + 2 tablespoons chocolate syrup + 2 tablespoons caramel ice cream topping

Peppermint Patty

2 tablespoons chocolate syrup + 1 teaspoon peppermint extract

Cinnamon Vanilla

2 teaspoons cinnamon + 2 teaspoons vanilla extract

Honey Vanilla

1/4 cup honey + 2 teaspoons vanilla extract

Almond Joy

1-2 teaspoons coconut extract + 1 teaspoon almond extract + 2 tablespoons chocolate syrup

Chocolate Orange

2 tablespoons chocolate syrup + 1-2 teaspoons orange extract

Hazelnut

2 teaspoons hazelnut extract

Chocolate Hazelnut

2 tablespoons chocolate syrup + 2 teaspoons hazelnut extract

Cinnamon Cake

2 teaspoons cinnamon + 2 teaspoons vanilla extract

Salted Caramel

2-3 tablespoons caramel ice cream topping + 1/2 teaspoon salt

Toasted Almond

2 teaspoons almond extract

Sweet Cream

Use 1 3/4 cups of heavy cream instead of the milk in the base recipe

2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped

1 teaspoon almond extract

Eggnog

replace milk in base recipe with equal amount of heavy cream

1 teaspoons vanilla extract

2 teaspoons rum extract

1 teaspoon ground nutmeg

Pumpkin Spice

3 tablespoons pureed pumpkin

1 teaspoon pumpkin pie spice

4 tablespoons maple syrup

1 teaspoon vanilla extract

Irish Cream

2 tablespoons chocolate syrup

1 teaspoon instant coffee

1-2 teaspoons vanilla extract

1 teaspoon almond extract

Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc.) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

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Award Winning Maryland Cream of Crab Soup

Ingredients:

1 pint milk

1 quart half and half

2 pints heavy whipping cream

1 pound Maryland jumbo lump crab meat

1 tablespoon fresh parsley

3 teaspoons OLD BAY Seasoning

1/4 cup butter

1/2 teaspoon salt

1/8 teaspoon pepper

cornstarch (as desired for thickening)

Directions:

Bring milk, half and half, and heavy whipping cream to a boil.

Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper.

When it starts to boil, make a paste of cornstarch and water to thicken soup.

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Homeopathic Cold & Sore Throat Remedy

Ingredients:

Hot Water

2 Tbsp Honey

2 Tbsp Vinegar

Dash of Ground Cinnamon

2 Tbsp Lemon Juice

Directions:

If you wake up with a sore throat, and begin to feel a cold coming on, mix all ingredients well and drink. You will feel better within the hour. Works every time!

I have seen lots of people posting about that feeling of the first cold coming on. I'm mixing one tonight as I have the same feeling.

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Smothered Pork Chops

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and/or mushrooms with pork chops and add to gravy mixture.

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Pink Lemonade Pound Cake

ingredients

1 package (18.25 ounce size) lemon cake mix

1 package (3 ounce size) instant lemon pudding mix

4 eggs

1/3 cup vegetable oil

1/2 cup milk

1/2 cup frozen pink lemonade concentrate, thawed

4 drops pink or red food coloring, optional

Glaze

1 cup frozen pink lemonade concentrate, thawed

1/2 cup white sugar

directions

Preheat oven to 350 degrees F. Grease and flour one 10-inch tube pan or bundt pan.

Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.

Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!

Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.

Let cake stand in pan until almost cool.

LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

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Secret Ingredient Meatloaf

Meatloaf

2 pounds ground beef

1 large onion, finely diced

Half of of green pepper, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

2-3 cloves garlic, finely diced

4 slices bread soaked in milk

1 TBS woshtishire sauce

2 tsp Italian seasoning

1 tsp salt

1 tsp pepper

2 eggs

Ketchup for top (I put a few dashes cayenne pepper in my ketchup)

Preheat oven to 375. Combine all ingredients and mix well. Form into loaf in a casserole dish and spread ketchup. Mixture on top. Cook for 1 hour. Remove from oven and let rest for 15-20 minutes before slicing.

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Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)

OMGoodness! You talk about good eating! This is delish!!!!! I never used to like this type of stuff because I thought this type of healthy = NASTY... not the case. There is so much flavor in these types of dishes and it does a body good! It sure beats those fries that I used to stuff in my face not so very long ago...

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...

Ingredients:

1 Tbsp. olive oil

1 medium yellow onion

1 tsp. minced garlic

1 medium zucchini

1 medium yellow squash

1 medium potato

1 medium tomato

1 tsp. dried thyme

to taste salt & pepper

1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

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Garlic-Stuffed Mushrooms

Ingredients:

2 heads garlic, cloves separated and peeled

1 cup heavy whipping cream

1 teaspoon salt

1 cup panko or white, unseasoned bread crumbs

24 large button or cremini mushrooms, stems removed

2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

Preparation:

1. In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.

2. Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.

3. Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.

***Note***

Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.

Nutritional Information

Amount per serving

Calories: 231 Calories from fat: 66% Protein: 4.9g Fat: 17g Saturated fat: 9.4g Carbohydrate: 17g Fiber: 1.8g Sodium: 438mg Cholesterol: 54mg

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