Recipes – Page 23

Cinnamon Apple Cranberries Orange Relish

December 15, 2013 Nicole

This recipe is incredible. I can’t even begin to tell you how fantastic it is. The flavor is amazing with just enough sweet and just enough tart. This is truly the best cranberry relish recipe I have ever had.

I can’t wait to make it again. I want to make it again for Christmas. Everyone loved it at our Thanksgiving table. No one could believe that the cranberries were dried. I bet it would taste just as good with fresh cranberries, although you just might have to add a bit more sugar.

Ingredients

2 cups cranberry juice
1 (6-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
1 large Orange peeled, seeds removed, and diced
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch

Directions

In a medium saucepan over medium heat, add the cranberry juice, orange, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

Original Recipe Source

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Recipes

Darling Doodles "Forgotten Chicken"

December 10, 2013 Nicole

I was pleasantly surprised how great this dish is. It’s full of flavor and the chicken comes out very tender. I love the fact that basically your entire dinner is done in one pan. Other than the dish I cooked a side of veggies. This is a great recipe to put together at the last minute.

This recipe would also be something you could easily make for guest or even try in a crock pot. I think you could do so many things with it including adding another can of soup and some mixed veggies. Wow talk about easy and delicious.

Ingredients:

1 cup uncooked instant rice
1 (10 3/4 ounce) cans cream of mushroom soup
2 cups water
3-4 boneless chicken breast
Salt, to taste
Pepper, to taste
1 (1 1/4 ounce) package dry onion soup mix
Butter

Directions:

Preheat oven to 350°F.
Butter a baking dish then set it aside
In a mixing bowl, combine canned soup, rice, water, salt, pepper, and half the package of dried onion soup mix.
Pour the soup mixture into a baking dish then top with chicken breast
Top chicken with remaining dry onion soup mix.
Cover, put in the oven and forget about it for about 1 1/2- 2 hours.

Original Recipe Source

Recipes

(Not So…) Wordless Wednesday: Survival in the Concrete Paradise

December 4, 2013 Nicole

This picture is very random and off the wall for me. I got a frantic call from my Mom giving me a location and asking me to meet her there with my camera. Apparently we were having an impromptu photo session.

My Mom is a commercial artist and see’s things far different than most. She was in love with this weed and the symbolism that came with it.

Her idea that this is a small weed that broke through the concert city streets to become a healthy living thing. Her point is that anything can survive in the big city with a little strength, determination and perseverance. Hot weed in the city?

Actually is was a very cold and weed that day! She was so fearful that if we didn’t get it on Saturday that the cold weather would kill it. Survival is the only option in the big concrete city!

Recipes

Classic Pumpkin Pecan Pie @SwerveSweetie #Switch2Swerve #ad

November 30, 2013 Nicole

I had never made a pecan pie because I had heard so many horror stories that they never turned out right, so I never took a chance. This Thanksgiving I decided to make a Pumpkin Pecan Pie and it turned out fantastic. It came out of the oven beautifully with no problems.

Because the first and only pumpkin pecan pie went so fast I decided to make another one just for my family eating left over’s with us on Friday. There was more to go around that way.

I decided to make it with Swerve Sweetener instead of sugar because my Mom and Aunt are both diabetic and trying to keep themselves under control. They avoided all the pies on Thursday and I have no doubt they hated every minute of that. I didn’t say anything to anyone, except my Mom and Aunt, about the switch from Sugar to Swerve. I wanted to see if anyone said anything. Everyone else had the real deal with sugar the day before. Would they notice a change?

My Mom must have asked me 100+ times if I was sure I didn’t use sugar because the pie looked just the same, didn’t have a weird after taste, and she LOVED it. No one even questioned the change. They gobbled it up just the same way they did the day before. Before everyone left today I asked them if they could tell a difference in the two pies. Everyone looked shocked. All I heard with It was fantastic … when are you making it again? Christmas? Ha!

In the end my pies turned out beautifully. Not only did they come out beautifully they both tasted wonderful with the Swerve and with the sugar. I wasn’t sure what to expect but the two different pie flavors actually mingle together nicely.

Making a pumpkin pecan pie was like getting two different pies but only having to do the work of one. I only made one the first day which was a big mistake. I should have made two… at least. It was gone FAST! I can’t wait to make another one. It was incredible, easy, and made with Swerve Sweetener instead of sugar the second day!! One cup of sugar is 773 calories! That’s a huge calorie difference. That is saving eat person almost 100 calories a slice and they didn’t even know it!

Ingredients:

3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar or Swerve (saving you 773 calories), divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
dash salt
2/3 cup light or dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*

Directions:

Preheat oven to 350°.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Original Recipe Source

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Recipes

Slow Cooker Chicken with Stuffing

November 12, 2013 Nicole

This recipe is pretty good but unlike the recipe I didn’t mix the stuffing and the liquids all together and I made it in the oven and not the slow cooker. I should have… mine was a bit dry because I didn’t. This recipe really is good but it could be great if I had mixed it right.

The recipe is super easy and it has a great flavor. It’s something different which I loved and the chicken was very tender. There are some things that are worth having dry and this chicken recipe was one of them.

I would certainly make this anytime. If you would like to make this in the oven follow the same directions just in a baking dish and baked on 400 degrees for about 1 hour.

Ingredients: