The BEST Creamy Homemade Fresh Strawberry Ice Cream

This ice cream is creamy and full
of fresh & fruity strawberry flavor!

Ingredients:

6 cups fresh strawberries, washed, stwms removed & diced (about 2 pounds of berries)

1/2 cup honey

1 cup granulated sugar

4 teaspoons fresh lemon juice

4 cups (1 quart) heavy cream

2 cups half & half

2 tablespoons pure vanilla extract

1/2 teaspoon almond extract (optional)

ice 

rock salt

Method:

In a large bowl, stir together the strawberries, honey, sugar and lemon juice.

Allow to sit for at least 20 minutes. 

Use a potato masher to mash the strawberies, or pulse several times with an immersion blender. (Just until lightly mashed, but not pureed.)

Add the cream, half & half and extracts to the strawberry mixture. Stir just until combined.

Pour into an ice cream maker and follow the instructions for the machine.

Remove from the machine and transfer to an airtight container. Place in a freezer for a couple of hours and then serve. Makes 4 quarts.

Variation: If desired, add 2 cups of mini semi sweet chocolate chips to the mixture before processing in the ice cream maker.

This recipe is quick simple and requires no cooking. Yum!

Hawaiian "Monkey On A Stick" (For Kids of All Ages)

Simple, Sweet, Tangy & Tasty ~
Kids like to help make and eat this meal!

Back in the 1960's, when I was in grammar school, my third grade class had a "Hawaiian" lunch. I have never forgotten the main course: "Monkey On A Stick". (No monkeys were hurt or eaten.) This is a fun and simple kid friendly recipe. 🐒🍍

Ingredients:

4 to 8 wooden skewers

water

1 can pineapple chuncks in juice

4 to 8 hot dogs or fully cooked chiken & apple or chicken & pineapple sausages**

Hawaiian barbecue sauce or barbecue sauce of your choice

Method:

Soak the skewers in water for 10 to 30 miutes.

Boil the hot dogs or sausages for 5 minutes. Drain and set aside to cool.**

Drain the pineapple chunks and set aside. (Save the juice for a smoothie or freeze in an ice cube tray for later.)

Cut the meat into bite sized chunks.

Thread a meat chunk onto a skewer. Add a pineapple chunk and continue to alternate the meat and fruit on the skewer. Repeat until all of your skewers are filled.

Grill or broil until browned on all sides. Brush with barbecue sauce and cook for a couple more minutes.

Serve over rice.

My 8 year old grandnephew, August
brushing sauce onto the grilled skewers.

**We used fully cooked chicken & apple sausages. I parboiled them the night before to make certain they would be cool enough for a child to cut and thread onto the skewers.

Notes: These kabobs are fun to make and they taste great. The adults and kids loved them. ❤

Traditional Italian Marzipan Cookies (Ricciarelli)

These Italian almond "Ricciarelli"
cookies are soft, chewy and addictive!

Ingredients:

2 cups sugar

4 cups superfine almond flour**

1/4 cup all purpose flour

zest of 1 orange

2 teaspoons pure almond extract

2 tablespoons powdered sugar

1/4 cup water

2 egg whites (1/4 cup)

1 teaspoon baking powder

parchment paper

additional powdered sugar for dusting

Method:

Set 1/4 + 2 tablespoons of the sugar aside. In a large bowl, whisk together the remaining sugar, almond flour, all purpose flour, zest, almond extract and powdered sugar.

Add the water and sugar that was set aside to a small saucepan. Simmer and stir over low heat until the sugar is dissolved. Allow to cool slightly before adding to the mixture in the large bowl.

Cover with plastic wrap and allow to rest at room temperature for 1 hour or overnight. (This allows the flavor and aroma to develop.)

Whisk the egg whites until foamy and stir into the the mixed ingredients. Add the baking powder and mix in.

Preheat oven to 320*. Line two baking sheets with parchment paper. Lay another large piece of parchment paper on the counter/ work surface. Srinkle with powdered sugar. Form the dough into two logs about  1 1/2 inches in diameter.

Cut the logs into 1/2 inch slices. Dust both of the cut sides with powdered sugar.

Place onto the prepared baking sheets and use your fingers to form an oval shape out of each slice.

Bake on the center rack of the oven for 12 to 14 minutes. (The tops of the cookies will develop cracks.)

Cool on the baking sheets for 10 minutes and then transfer to a rack to finish cooling. 

Cool completely before serving. Store in an airtight container in the refrigerator. Makes 34 cookies.

**To make superfine almond flour, place almond flour in a food processor and process until a finer texture is achieved. If you do not have a food processor, regular blanched almond flour may be used.

Notes: 

These delicious cookies are flavorful and reminicent of high quality marzipan candy. If you like marzipan, you will love these Italian cookies!

Ricciarelli are perfect with coffee or tea and since they are mostly made of ground almonds, they can be eaten for breakfast, too!  😀

 

European Style Lemon Crumb Cake

This moist lemony cake has a
crunchy top and is perfect to serve
with coffee, tea or at brunch.

Ingredients:

1/3 cup granulated sugar

1 tablespoon lemon zest (about 1 lemon)

4 tablespoons (1/4 cup) unsalted butter

3/4 cup all purpose flour

1 tablespoon fresh lemon juice

8 inch springform cake pan

butter and flour for prepping cake pan

parchment paper

3/4 cup granulated sugar divided into 2 portions

2 tablespoons lemon zest (about 2 lemons)

1 stick (1/2 cup) unsalted butter, at room temperature

2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup sour milk or buttermilk**

1/4 cup fresh lemon juice

3 tablespoons powdered sugar

whipped cream (optional)

Method:

Add 1/3 of sugar and 1 tablespoon of zest to a small food processor (or coffee bean grinder). Pulse until thw sugar and zest are well combined and has a pale yellow color.

Melt the 4 tablespoons of butter in a small bowl. Add the 3/4 cup flour, lemon sugar and 1 tablespoon lemon juice to the butter and mix well with a fork. Set aside.

Preheat oven to 325*. Invert the bottom of the cake pan and lock the sides of the pan around the base. (Turning the bottom upside down will make it easier toslide the cake from the pan and onto a platter. Use butter to lightly grease the bottom and sides of the pan. Dust the greased pan with a few tablespoons of flour, by tapping the sides to lightly coat the bottom and sides of the pan. Add a circle of parchment paper to the bottom of the pan.

Add 1/2 of the sugar and the lemon zest to the food processor and pulse until the mixture is pale yellow in color. Set aside.

In a medium size bowl, sift together the flour, salt and baking powder. Set aside.

In a large bowl, use an electic mixer to cream together the butter, remaining sugar and lemon sugar until the mixture is light and fluffy. Scrape down the sides of the bowl.

Beat in the eggs, one at a time, until blended in the the creamed mixture. Mix in the vanilla and scrape down the sides of the bowl again.

Shake the milk before pouring into a liquid measuring cup. Add the lemonjuice to the milk and stir to mix.

Add 1/3 of the flour mixture to the creamed mixture and blend on low speed just until mixed in. Add 1/3 of the liquid mixture and blend on low speed just until mixed in. Scrape down the sides of the bowl. Repeat the process with the remaining flour and liquid. (Be careful not to overmix, because that will negatively effect the texture of the cake.)

Pour the batter into the prepared pan. Spread in an even layer. (Do not tap the pan on the counter to make level.) Use your fingers to sprinkle the crumb topping on top of the batter. Very lightly press into the batter.

Bake for 50 to 60 minutes or until the top of the cake is light brown and a toothpick inserted in the center comes out clean. Cool on a rack for 15 to 30 minutes.

Carefully slide a butter knife around the sides of the cake to loosen. Gently remove the sides of the pan and transfer the cake to a serving platter. Dust with the powderd sugar. Cut into 8 to 10 portions. If desired, serve warm and garnish with a dollop of whipped cream. Serves 8 to 10. 

When the cake is completely cooled, cover and store at room temperature for a couple of days or store in the refrigerator for longer.

**Don't throw out sour milk, instead it can be used in any recipe that calls for buttermilk.

Notes: This cake reminds me of the type of cakes served at "Coffee & Kuchen time" in Germany. It tastes delicious served warm, but my family prefers it served after the flavor is enhanced by chilling overnight in the refrigerator. Enjoy!

 

 

Grilled (Or Broiled) Garlic Lime Pork Chops With Crispy Air Fried Smashed Red Potatoes

A delicious, flavorful pork chop with
crispy seasoned smashed potatoes.

 

Pork Chop Ingredients:

4 - 6 (6 ounce) lean boneless pork chops**

3/4 teaspoon dried cilantro

3/4 teaspoon chili powder

3/4 teaspoon smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

6 small or 4 large cloves of garlic

1 1/2 teaspoons lime zest

5 teaspoons fresh lime juice

Pork Chop Ingredients:

1 1/2 - 2 pounds small red potatoes

olive or avocado oil spray

4 tablespoons olive oil

2 small cloves of garlic, finely grated or crushed in a garlic press

2 tablespoons fresh lemon juice

1/4 teaspoon dried rosemary leaves

1/4 teaspoon chipotle chili pepper powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 - 2 tablespoons chopped parsley or cilantro (optional)

Method:

Trim excess any fat from the pork chops and place them in a pan or bowl. Season both sides of the pork chops with the cilantro flakes, chili powder, paprika, salt and pepper. Crush the cloves of garlic in a garlic press and add to the pork. Sprinkle with the lime zest and juice. Allow to marinate for 20 minutes or longer.

While the pork chops are marinating, begin preparing the potatoes.

Wash the potatoes and remove any blemishes or tiny roots. Pat dry. Preheat an air fryer to 400*. Add the potatoes and "fry" for 25 minutes. The potatoes are fully cooked when they can be easily pierced with a paring knife.

Remove the potatoes to a cutting board, plate or shallow dish. Allow to rest for a couple of minutes. Use a coffe mug or sturdy glass to press down and partially flatten each potato. Evenly spray the tops of the potato discs with the olive or avocado oil. 

Set the air fryer at 400* and set the timer for 20 minutes. Return the potatoes to the fryer and fry for 15 to 20 minutes, or until the potatoes are crisp and golden.

Lightly spray grill with avocado or olive oil. Grill the chops over medium-high heat (375* - 425*) for 5 minutes on each side or until cooked through.

To broil, line a broiler pan with aluminum foil. Place the pork chops on the foil and broil for 5 minutes on each side or until cooked through and no longer pink.

For a low carb meal, serve with vegetables and or cauliflower rice. Makes 4 to 6 servings.

While the pork chops and potatoes are cooking, whish together the olive oil, garlic, lemon juice, rosemary, chili pepper, salt and pepper. When the potatoes have finished cooking, brush generously with the spice mixture. If desired, garnish with fresh parsley or cilantro. Makes 6 to 9 smashed potatoes. (3 to 9 servings depending on how many potatoes each person eats)***

**I used lean, boneless pork loin that I cut into individual 6 inch chops.

***When served as part of a meal with a protein, vegetable or salad, one potato per person is enough, but they are so tasty that diners may want more!

Note: My husband didn't think he liked pork chops until he tried these. They were so good, that he asked if we could have the same dinner the next evening. (He liked the potatoes, too) 😃

Crispy Air Fried Smashed Red Potatoes

These smashed potatoes are nicely
seasoned and tasty!

Ingredients:

1 1/2 - 2 pounds small red potatoes

olive or avocado oil spray

4 tablespoons olive oil

2 small cloves of garlic, finely grated or crushed in a garlic press

2 tablespoons fresh lemon juice

1/4 teaspoon dried rosemary leaves

1/4 teaspoon chipotle chili pepper powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 - 2 tablespoons chopped parsley or cilantro (optional)

Method:

Wash the potatoes and remove any blemishes or tiny roots. Pat dry. Preheat an air fryer to 400*. Add the potatoes and "fry" for 25 minutes. The potatoes are fully cooked when they can be easily pierced with a paring knife.

Remove the potatoes to a cutting board, plate or shallow dish. Allow to rest for a couple of minutes. Use a coffe mug or sturdy glass to press down and partially flatten each potato. Evenly spray the tops of the potato discs with the olive or avocado oil. 

Set the air fryer at 400* and set the timer for 20 minutes. Return the potatoes to the fryer and fry for 15 to 20 minutes, or until the potatoes are crisp and golden.

While the potatoes are cooking, whish together the olive oil, garlic, lemon juice, rosemary, chili pepper, salt and pepper. When the potatoes have finished cooking, brush generously with the spice mixture. If desired, garnish with fresh parsley or cilantro. Makes 6 to 9 smashed potatoes. (3 to 9 servings depending on how many potatoes each person eats)**

**When served as part of a meal with a protein, vegetable or salad, one potato per person is enough, but they are so tasty that diners may want more!

 

Low Carb Grilled (Or Broiled) Garlic Lime Pork Chops

These pork chops are flavorful,
moist and simple to make.

Ingredients:

4 - 6 (6 ounce) lean boneless pork chops**

3/4 teaspoon dried cilantro

3/4 teaspoon chili powder

3/4 teaspoon smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

6 small or 4 large cloves of garlic

1 1/2 teaspoons lime zest

5 teaspoons fresh lime juice

Method:

Trim excess any fat from the pork chops and place them in a pan or bowl. Season both sides of the pork chops with the cilantro flakes, chili powder, paprika, salt and pepper. Crush the cloves of garlic in a garlic press and add to the pork. Sprinkle with the lime zest and juice. Allow to marinate for 20 minutes or longer.

Lightly spray grill with avocado or olive oil. Grill the chops over medium-high heat (375* - 425*) for 5 minutes on each side or until cooked through.

To broil, line a broiler pan with aluminum foil. Place the pork chops on the foil and broil for 5 minutes on each side or until cooked through and no longer pink.

For a low carb meal, serve with vegetables and/or cauliflower rice. Makes 4 to 6 servings.

**I used lean, boneless pork loin that I cut into individual 6 inch chops.

Note: My husband didn't think he liked pork chops until he tried these. They were so good, that he asked if we could have the same dinner the next evening. 😃

Nutritional info: 

Each pork chop has approximately: 224 calories ~ 1.8 grams carbs 

~ 38 grams protein ~ 6 grams fat

Disneyworld Hotel Chocolate Chip Cookies

Giant & Delicious Disneyworld
Chocolate Chip Cookies. 

Ingredients:

5 1/4 cups all purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups (2 1/2 sticks) butter, at room temperature

2 cups packed brown sugar

1 1/2 cups powdered sugar

4 eggs

4 teaspoons pure vanilla extract

2 (12 ounce) bags semi sweet chocolate chips (4 1/2 cups)

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Sift together the flour, baking soda and salt and set aside.

In a large bowl, use and electric mixer to beat together the butter and sugars until they are light and fluffy. Beat in the eggs one at a time. Next mix in the vanilla.

Add 1/3 of the flour mixture to the creamed mixture and stir to mix. Repeat with the remaining flour 1/3 at a time. Stir in the chocolate chips. Use a 1/4 cup scoop to place mounds of dough 2 inches apart on the prepared baking sheets.

Bake for 15 minutes. Allow the cookies to rest for at least 5 minutes before tansfering to a rack to finish cooling.

Makes 33 large 3 1/2 inch diameter cookies. Store in an airtight container in the refrigerator.

Notes:

These cookies are great and they can be used to make awesome ice cream sandwiches!

If you want smaller cookies, use 2 tablespoons of dough and bake for 13 minutes. Makes about 66 cookies.

 

Skillet Honey & Pepper Chicken With Cheesy Pasta

This is a simple, flavorful & moist chicken
served over a creamy, cheesy pasta, or rice.
(It's not too sweet or too spicy ~ just a
wonderful combination of flavors.

Chicken Ingredients:

3 pounds boneless, skinless chicken breasts

salt & pepper

1 tablespoons olive oil

1/2 cup honey

1/4 cup low sodium soy sauce

1 tablespoon apple cider vinegar

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon cayenne

Pasta Ingredients:

1 pound Rotini noodles

4 tablespoons butter

1/4 cup all purpose flour

4 cups half & half**

4 cups grated extra sharp cheddar cheese

2 cups grated mozzarella cheese

fresh gound black pepper

chopped fresh cilantro or parsley

Method:

Lightly season the chicken breasts with salt and pepper. Add the oil to a large skillet. Heat over medium heat. Add the chicken and brown on all sides until golden brown and fully cooked through. (about 7 minutes on each side)

While the chicken is browning, Bring a large pot, or Dutch oven, of water to a boil and cook the noodles according to the package dirrections. Drain and set aside.

Once the chicken is cooked, transfer to a plate to rest.

Without cleaning, in the same skillet, combine the honey, soy sauce, vinegar, pepper, garlic powder, onion powder and cayenne. Simmer and stir, over medium low heat, for 3 minutes. Cut the chicken into slices and return to the skillet. Stir to coat with the sauce and turn the heat down to low until ready to serve.

Add the butter to the empty Dutch oven and melt over medium heat. Sprinkle the flour over the melted butter and whisk to blend. Cook and stir for about one minute.

Gradually whisk in the half and half and mix until smooth. Continue to cook and stir for 5 miutes or until the sauce thickens. Remove from the heat and stir in the cheeses until well blended. Add freshly ground black pepper and stir. Add the cooked pasta to the cheese sauce and stir to coat.

Spoon portions of the pasta onto each plate. Top with 3 to 4 slices of the chicken. If desired, garnish with the fresh chopped grenery. Makes 6 to 8 servings depending on portion size.

**Milk may be substituted for the half & half.

Notes: This is a family friendy, restaurant quality meal, that is suitable to serve to company.

Instead of the Cheesy Pasta, this chicken may be served over rice or rice pilaf.

 

Moose Tracks Bar Cookies & Ice Cream Sundae (Simple to make!)

                               Moose Track Bar Cookies are a chewy, 

                                   fudgy. delicious Family favorite!                      

Ingredients:

1 cup butter (at room temperature)

1 cup packed brown sugar 

2 eggs

1 teaspoon pure vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup mini peanut butter cups*

1/2 cup chopped peanuts

1/2 cup jarred hot fudge sauce

parchment paper**

Method:

Preheat oven to 350*. Line a 9x13 inch baking pan with parchment paper and set aside.

In a large bowl, cream together the butter, sugar, vanilla and eggs at medium speed with an electric mixer.

In a separate bowl, sift together the flour, baking soda and salt. Add to the creamed mixture and mix at low speed until all of the ingredients are combined. Stir in the peanut butter cups and peanuts.

Spread the dough evenly in the bottom of the lined pan.. Heat the fudge sauce for two 20 second intervals. Drizzle over the top of the dough. Use a toothpick or wooden skewer to swirl the fudge around the dough.

Bake for 20 to 25 minutes, or until the dough is golden brown. Remove from oven and allow to cool on a rack for 15 minutes. 

Use the parchment paper to lift out of the pan and continue cooling for another 15 minutes. Cut into 20 portions and enjoy warm. (Or, you can refrigerate for 20 minutes, which makes them easier and less messy to cut.) Store in an aortight container in the refrigerator. Makes 20 servings.

To make a decadent ice cream sundae, top one cookie with a scoop or two of vanilla ice cream, a drizzle of Hershey Chocolate Syrup, a dollop of whipped cream and cherry.

These cookies also make great base 

for a decadent ice cream sundae.

*If you can't find "Mini" Peanut Butter Cups, you can chop snack size or full size peanut butter cups. (I used 1 cup of the minis in the cookies I made.)

**Wet the parchment paper and squeeze out excess water. Then line the pan and the paper will lay flat in the baking pan.

Notes: My husband has always liked Moose Tracks Ice Cream that Thrifty's created in 1988 ~ It is one of his favorites. I thought he would enjoy a cookie that featured the same flavors. He was very pleased!

Simple Traditional Chinese Almond Cookies

These traditional cookies are crunchy and slightly sweet.
They pair very nicely with coffee or tea and are a nice
treat to serve following an Asian style meal.

Ingredients:

1 1/2 cups shortening (I use butter flavored.)

42 almonds

3 3/4 cups all purpose flour

2 1/4 cups powdered sugar

1/2 cup + 1 tablespoon cornstarch

1 tablespoon baking powder

1 tablespoon baking soda

6 egg yolks

1 tablespoon almond extract

2 additional egg yolks

Method:

Melt the shortening and set aside to cool to room temperature.

Bring a saucepan of water to a boil. Add the almonds to the boiling water for 3 minutes. Drain and rinse with cool water. Pinch the skins off of the almonds and set aside on a paper towel to dry.

In a large mixing bowl sift together the flour, sugar, cornstarch, baking soda and baking powder. Sift all of the dry ingredients a second time to make certain they are light and well combined. 

In a small bowl whisk together the 6 egg yolks and melted shortening. Beat in the almond extract. Use a bowl scraper/spatula to fold the egg mixture into the dry ingredients. Use your hands to finish mixing the dough and form into a ball. Be careful not to overwork the dough. (The dough will be crumbly and have a texture similar to pie crust.) Cover the dough in the bowl with plastic wrap or a plate and allow to rest for 20 minutes.

While the dough is resting, preheat the oven to 350*. Place the almonds on a baking sheet and heat for 5 to 7 minutes to toast. Set aside to cool. 

Line baking sheets with parchment paper and set aside. In a small bowl beat the remaining 2 egg yolks and set aside,

Increase the oven heat to 375*. Use about 3 tablespoons of dough to form 42 balls. Place the dough balls 2 inches apart on the prepared baking sheets. Use your fingers to flatten the balls into discs. Brush the discs with the beaten egg yolks. Press 1 toasted almond on top of each disc. If cracks form, just squeeze the dough back together. Bake for 15 minutes or until the the cookies are light golden in color.

Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack. After the cookies have completely cooled, transfer to an airtight storage container. Place sheets of waxed paper in between layers of cookies. Makes 42 cookies.

Note: Original (old fashioned) Chinese Almond Cookies are made with lard. They are good, but have a "fatty" aftertaste. I prefer to use butter flavored shortening because it helps to create a crunchy cookie with no aftertaste.

Easy Gourmet Boneless Round Eye Beef Roast With Potatoes

A simple and perfect roast with potatoes!

Ingredients:

3 pound boneless eye round beef roast

4 cloves garlic

1/4 cup peppercorns

1 tablespoon coarse sea salt

1 tablespoon dried rosemary leaves

1 tablespoon dried onion

1 tablespoon sugar

1/2 teaspoon crushed red pepper

2/3 cup parsley or cilantro leaves (I used cilantro)

2 tablespoons olive or avocado oil

2 to 2 1/2 pounds small red or white potatoes

2 more tablespoons olive or avocado oil

1 small onion or half a large onion thickly sliced 

Method:

Preheat oven to 450*

Wash the potatoes and remove any eyes or blemishes. Cut each potato into 4 sections. Toss with the 2 tablespoons of oil and set aside.

Lightly grease a roast pan, cast iron skillet or heavy dutch oven with oil. Trim any fat from the roast and place in the prepared pan.

Cut each clove of garlic into 3 pieces. Use a paring knife to make 12 slits on top of the roast. Place a sliver of garlic inside of each slit.

Use a spice grinder, small food processor or mortar & pestle to grind together the peppercorns, salt, rosemary, dried onion, sugar, red pepper and parsley. Stir in the 2 tablespoons of oil. Spread over the roast to completely coat the top. (Use a small spatula and/or your fingers.)

Add the potatoes around the roast in the pan. Top with the sliced onions. (If desired, add a meat thermometer to the middle of the roast.)

Place in preheated oven. Cook for 15 minutes. Without opening the oven door, reduce the oven temperature to 250*. Continue to cook for 55 minutes for a perfect medium rare roast and 65 minutes for a medium roast. (Or check the thermometer for desired level over doneness.) Remove the roast from the pan and allow to rest for 20 to 30 minutes.

Increase the oven heat to 400*. Stir the potaoes and onions in the roasting pan and while the roast is resting, return the potatoes to the oven.

After 20 to 30 minutes, slice the roast and remove the potatoes from the oven. 

Serve with vegetables or a salad. Serves 4 to 5.

Notes: 

A round eye roast is much more affordable than prime rib. (I watch for good deals and bought this roast when it was buy one get one for free.) This simple roast is impressive enough to serve to company or at a holiday meal. The potatoes are tasty, too!

Thinly sliced leftover roast is delicious in sandwiches.

 

Super Easy Coffee Cocktail (Similar to an Espresso Martini!)

Simple & Delicious!
(It tastes like an Espresso Martini.)

Ingredients:

1/4 cup strong regular or decaf coffee, chilled

2 tablespoons creme de cacao liqueur

2 tablespoons cream or half & half

1 chocolate covered coffee bean (optional)

Creme de Cacao Liqueur can be found 

in most Liquor stores or online.

Method:

Stir together the coffee, liqueur and cream. If desired place a coffee bean in the bottom of a martini glass. Pour the coffee mixture into the  the glass and serve. Makes one cocktail.

Notes: 

This simple cocktail is very tasty! If serving for dessert or in the evening, you may want to use decaffienated coffee. 

The coffee bean is a nice surprise at the bottom of the drink, but it is completely optional.

A chilled glass is a nice touch ~ just place the cocktail glass in the freezer for 20 minutes or longer before preparing this drink.

 

Easy Slow Cooker Asian Beef Curry

This dish is so fragrant, flavorful,
tender & delicious!

Ingredients:

2 pounds lean stew meat or chuck roast, cut into bite size pieces with the fat trimmed

4 teaspoons curry powder

1 sweet onion, diced (or 2 tablespoons dried onion flakes)**

4 cloves garlic, minced (or 1 1/2 teaspoon garlic powder)**

4 teaspoons fresh grated ginger (or 1 1/2 teaspoons ground ginger)**

1 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon crushed red pepper (optional)***

1 cup fresh cilantro leaves, removed from the stems

3 cups beef or vegetable broth

2 tablespoons cornstarch mixed with 3 tablespoons room temperature water (optional)

additional cilantro leaves for garnish (optional)

Method:

Place the meat into the slow cooker pot. Sprinkle the curry powder evenly over the meat. Add the onion, garlic, ginger, pepper, salt, red pepper, cilantro and broth. Stir to combine. Cover and heat on low for 7 to 8 hours. If you desire a thicker broth, add the cornstarch during the last 15 to 30 minutes of simmering. Serve over rice or vegetables. If desired, garnish with additional cilantro. Makes 4 to 5 servings.

**Fresh onion, garlic and ginger are best, but dried herbs may be substituted.

***If you like a spicier dish, go ahead and add the red pepper. It adds a slight kick, but won't burn your mouth.

Note: This dish is wonderfully fragrant and very, very tender! 

If you would like a brothier dish, add an extra cup of broth to the pot. 

~ When my husband had a cold, I added extra broth and served his portion in a bowl over a smaller amount of rice. (He loved it!) 

 

Easy Slow Cooker Thai Peanut Chicken

This is a very simple and tasy dish that
can be served over noodles, rice or vegetables.

Ingredients:

3/4 cup canned coconut milk (regular or lite)

1/3 cup creamy peanut butter

 2 tablespoons soy sauce (I use low sodium)

2 tablespoons honey

1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger)

3 cloves garlic minced (or 3/4 teaspoon ground ginger) 

1 tablespoon rice wine vinegar

1/2 teaspoon crushed red pepper

4 sticks of lemongrass (or 1/4 cup chopped cilantro)

2 pounds boneless skinless breasts (frozen or thawed)

1 zest and juice from one lime (or 2 tablespoons juice) (the zest is optional)

1/2 to 3/4 cup chopped roasted peanuts

2 to 3 tablespoons chopped green onions (optional)

1/4 to 1/3 cup chopped cilantro (optional)

bean threads, rice, rice noodles or steamed spinach**

Method:

Whisk together the coconut milk and peanut butter in a slow cooker until smooth and well blended. Whisk in the soy sauce, honey, ginger, garlic, vinegar and red pepper. Stir in the lemon grass (or cilantro). Add the chicken breasts.

Cook on low heat for 3 1/2 hours. Add the lime and zest and continue cooking for an additional 30 minutes, or until the chicken is cooked through and no longer pink. 

When completely cooked, remove the lemon grass. (If cilantro is used, it does not need to be removed.) Use two forks to shred the chicken and stir to mix well in the sauce. Serve over bean threads, rice or noodles. Garnish each portion with 1 to 2 tablespoons of peanuts. If desired, also garnish with green onions and/or cilantro.) Makes about 3 1/2 cups of Thai Peanut Chicken. (Approximately 6 servings.)

**Bean threads are a dry noodle that can be found in the Asian food section of most grocery stores. To prepare, soak in warm water for 10 to 15 minutes. Drain and add to a pot of boiling water. Cook or one minute. Drain and serve.

Notes: Traditionally, Thai food is spicy. I prefer to make this dish with mininal heat, because the members of my family have diferent spice preferences. Serving with chili oil, or sirracha sauce,  allows everyone to season their portion as they desire.

No Sugar Added Pineapple Whip (Dole Whip Copycat Recipe)

 

Creamy delicious & Healthy!

Ingredients:

2 cups frozen pineapple chunks**

1 cup (or more) canned coconut milk

1 teaspoon lime juice (optional)

Method:

Add all of the ingredients to a food processor or high speed blender. Blend until the pineapple chunks are well blended, adding additional coconut milk as needed to make the mixture smooth. Scoop and serve immediately. Makes 2 to 3 servings.

**This recipe only works with frozen pineapple chunks.

Optional Method: 

If you do not plan to serve the pineapple immediately, it can also be processed in an ice cream maker and prepared ahead of time. Use chilled pineapple instead of frozen. Chill the coconut milk. Add the pineapple, coconut milk and lime juice to a blender or food processor. Cut a banana into chunks and add the ingredients. Blend until all is pureed together. Place the puree in the cannister of an ice cream maker and processes according to the device's instructions. Store in freezer until ready to serve.

Notes:

Dole Whip is an iconic Hawaiian treat that was created by the Dole Food Company in 1983. It is popular with both locals and tourists for its smooth texture and refreshing taste. This version of the popular treat is very simple to make.

The original recipe also includes 1 fresh banana.

This recipe needs to be made right before it is served. It can be placed in the freezer for a few minutes, but it will be solid instead of creamy if placed in the freezer for too long.

Nutritional info (when divided into 2 servings):

Approximately: 218 calories ~ 20 net carbs ~ 1.4 grams protein ~ 14.4 grams fat