Crab Balls

A friend just shared this recipe with me and I had to pass it on! It sounds absolutely amazing. I will definitely be making these in the very near future.

1 lb. Back fin Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool. ~7

Cheese & Spinach Stuffed Chicken Breast

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon asbout 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

Bacon Pancake Dippers

Bacon Pancake Dippers

(Thank you, Fabulous Delicious!)

So easy and insanely, ridiculously yummy.

Crisp up your favorite bacon. Make your favorite pancake batter from scratch or a mix.

Pour strips of batter on a griddle. Top with a piece of cooked bacon. Pour more batter over top to cover. Cook until golden on one side. Flip. Cook until golden on the other side. Serve warm with butter and maple syrup.

Crock Pot Freezer Meals

I found these amazing recipe ideas via Six Cents

Hawaiian Chicken Sandwiches

6-8 Chicken Breasts (1 for each family member, doubled)

2 cups of chicken broth

2 small cans of pineapple rings

2 red bell peppers sliced into thin strips

1 large onion sliced into strips

Provolone cheese

Whole wheat buns or lettuce wraps

Directions:  Divide all contents evenly into two bags except cheese and buns/lettuce.  Cook on low for 8 hours.  Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce warp.

Savory Pepper Steak

3 pounds of round steak but into ½ inch thick strips.

½ cup flour

1 tsp of salt

1 tsp pepper

1 large onion chopped

a few garlic cloves—I like to put 4-5 crushed into each bag

1 green peppers sliced

1 red pepper sliced

2  16 oz cans of tomatoes—I prefer Italian style

2 tbsp beef bouillon

4 tsp of Worcestershire sauce

2 tbsp of steak seasoning

2 tbsp of steak sauce

Directions:  Toss steak strips in mixture of flour, salt and pepper.  Mix together beef bouillon,Worcestershire sauce, and steak sauce and divide evenly into two bags.  Add remaining ingredients.  Cook on low 8 hours.  Serve with rice and a side salad.

Scalloped Potatoes and Ham

12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes

2 cans of cream of your choice—I used potato

2 cans of water

2 ham steaks, cubed--we used turkey ham

8 oz cheddar cheese

4 cups of broccoli

salt and pepper

Directions:  Divide everything evenly into two containers.  Cook on low for 8 hours.
*EDIT* People have mentioned the potatoes turning black if frozen.  Mine didn't do that, but just to be safe, either use frozen potatoes or add potatoes the day of cooking.

Salsa Chicken

6-8 chicken breasts

2   15 oz. cans of black beans

1 family size frozen bag of corn

2 cans of diced tomatoes and green chilies

1 jar of salsa

1 packet of taco seasoning

2 cups of cheddar cheese

Directions:  Divide everything except cheese evenly into two bags.  Cook on low for 8 hours. Serve over rice or on corn tortillas with rice as a side.

Chicken Curry

6-8 chicken breasts

2 cans of cream of chicken soup

1 cup of dry cooking sherry

½cup of butter

8 green onions chopped

4 tsp of curry powder

salt and pepper

Directions: Divide everything except butter into two bags evenly.  Add butter to crock pot when ready to cook.  Cook on low for 8 hours. Serve over rice with a side salad.

Indoor S'more Sundae

Ingredients

Graham Cracker Crust:

3/4 cup graham cracker crumbs (about 5 whole graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Salt
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows

Quick Chocolate Sauce:

1/2 cup semisweet chocolate chips
2 tablespoons whole milk

Directions

For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.

For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

Pancake Cupcakes with Blueberry Sauce

Pancake Cupcakes

(via Twice Baked Twins)

Ingredients

• 1 1/2 cups flour
• 3 teaspoons baking powder
• 1/4 cup vanilla sugar*
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 teaspoons vanilla
• crisp bacon bits - garnish
• maple syrup - garnish

Directions

Pre-heat oven to 350F. Line a cupcake pan with cupcake papers. Mix all the dry ingredients in a bowl. Beat on low, the egg, milk and vanilla extract. Pour batter 3/4 full into the cupcake cups and bake until golden and puffed.

Honey Butter:

Soften 1 stick butter (1/2 cup )and add 2 tablespoons good quality honey. Spoon on top of cupcakes, sprinkle with bacon bits and drizzle with maple syrup. Yum!

Blueberry Sauce

Ingredients

• 2 cups fresh or frozen blueberries
• 1/4 cup water
• 1 cup orange juice
• 3/4 cup white sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/8 teaspoon ground cinnamon

Directions

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water.

Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.

Remove from heat and stir in the cinnamon. Thin sauce with water if it is too thick for your liking.

*vanilla sugar: 2 cups granulated sugar and 1 vanilla bean split open. Mix both together and shake for a few days until vanilla perfumes the sugar.

Oven Baked Fajitas

Oven Baked ‪Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until ‪chicken‬ is cooked through and the vegetables‬ are done.

Starbuck's Knows Customer Service

On Friday, December 27th, I dashed through the Starbucks drive-through for my morning latte and pay-it-forward. Since I was running late, I just sat it in the drink holder and drove away. Once I got to work, I opened the cup to find it was only half full. There was no whipped cream or molasses on top and the latte itself looked pretty sad.

That evening, I emailed Starbucks' corporate a very nice email, letting them know how often I visit that particular store and that this was the first time anything like this had happened but I wanted them to know about it. This is the reply I received from them in less than 12 hours:

Hello Amber, 

Let me start off by thanking you for your patience while waiting for a response.

I am sorry to learn of your disappointing experience with Tall Gingerbread Latte only being half f ull.  I want to make this right for you, so I will share your experience with the 9940 Southside Blvd store to make sure we are consistently serving you the best beverages every time you visit.

Additionally Amber, I would like to invite you back for a better experience by crediting your Starbucks Card ending in 9781 with $15.00.  The funds are available immediately for your use.  I know this is not why you wrote us, but I recognize how frustrating this is.  Thanks for giving us the opportunity to fix something that went wrong.

Sincerely,

Mireya R

customer service

Starbucks really does stand by their promise...

A New Twist to My Old Obsession

I am addicted to my Starbucks card!!!

The fact that my card fits my personality is just another reason why I love to flash it to everyone behind the counter!

People get impatient with me because I take the time to put $5 on my card before placing my order and using my card to pay for it. What they don't understand is, I'm getting all sorts of discounts and free stuff! 

And the gingerbread latte is approved by Batman and his friends ;-)

Spinach + Tomato Quesadilla with Pesto

Spinach + Tomato Quesadilla with Pesto
(Makes 2 servings)



Ingredients:
1 roma tomato, thinly sliced
Cooked chicken breast, sliced
Baby spinach
Pesto
Feta crumbles
Shredded mozzarella
2 large flour or whole wheat tortillas

Directions:
Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.

Add a light layer of mozzarella cheese, then feta.
Add tomato slices, chicken, spinach and top with another layer of mozzarella cheese.

Place the other tortilla on top, heat for about 5 minutes, flip and heat for another 5 minutes or until cheese has melted.

Crockpot Orange Chicken

CROCKPOT ORANGE CHICKEN!!

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Ruth Chris' Sweet Potato Casserole

Ruth Chris' Sweet Potato Casserole

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Pecan Pie Cobbler

Pecan Pie Cobbler (recipe from Pillsbury)

1 Box refrigerated pie crusts, softened as directed on box
2-1/2 cups light corn syrup
2-1/2 cups packed brown sugar
1/2 cup butter, melted
4-1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired 

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit
.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Winter Sore Throat "Tea"

Winter Sore Throat "Tea"

Make sure you have some of this ready...great recipe for sore throats and chest colds 

makes about 2 cups
2 lemons thoroughly cleaned and sliced
2 piece of ginger about the size of your pointer and middle finger together sliced into coin size pieces
Honey (about 1 cup-maybe more)

In a 12-16 oz. jar combine lemon slices and sliced ginger. Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices. Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

Crock-Pot Breakfast Casserole

Crock-Pot Breakfast Casserole

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

Pumpkin Pie Cinnamon Rolls

Can you imagine waking up to these one brisk, autumn morning? I can :-)

Pumpkin Pie Cinnamon Rolls

Ingredients

2 cans Crescent Rounds Dough
4 tablespoons butter, melted
1/2 cup pumpkin puree (not pie filling)
1 tablespoon milk
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For the Frosting
4-oz cream cheese, softened
1-1/2 cups powdered sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375.
Lightly grease two 8-inch cake pans with non-stick spray; set aside.
Separate dough into 16 rolls and unroll.
Brush each piece of dough with melted butter.
In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
Carefully roll up each dough, lightly pinching seams together.
Arrange the rolls 1 inch apart in the prepared cake pan.
Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
Place cream cheese in your mixer's bowl and cream for 1 minute.
Gradually add in powdered sugar and continue to beat until well combined.
Mix in pumpkin pie spice.
Add vanilla and mix until thoroughly combined.
Remove pans from oven and immediately brush each roll with frosting.
Serve.

Baked Apple Ice Cream Bowls

Baked Apple Ice Cream Bowls

Ingredients

4 apples (hollowed out)

1 tbsp sugar

1 tbsp cinnamon

vanilla ice cream

caramel topping

Instructions

Hollow out apples. Mix together sugar and 

cinnamon and add to inside of apples. Bake at

350 degrees F for 20 minutes. 

When apples are baked, fill with vanilla ice cream and top with caramel.

Dr. Pepper Pulled Pork in the Slow Cooker

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Gluten-Free Thanksgiving Pumpkin Cake Roll

After giving it a lot of thought, I've decided to try going gluten-free for a few weeks and see if my crazy body acts any differently. So, I'm going to be sharing gluten-free recipes now and then, starting with this yummy pumpkin cake roll. 

Thanksgiving Pumpkin Cake Roll

By: Nicole @ Gluten-Free on a Shoestring.com

http://glutenfreeonashoestring.com/thanksgiving-pumpkin-cake-roll/

Recipe type: Dessert

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 8

Gluten-free Thanksgiving Pumpkin Cake Roll

Ingredients

• ¾ cup high quality all-purpose gluten-free flour
• ½ teaspoon xanthan gum (omit if using your blend already contains it)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• ¼ teaspoon kosher salt
• 1 cup granulated sugar
• 3 extra-large eggs, lightly beaten
• ⅔ cup pure pumpkin
• ¼ cup powdered sugar, for sprinkling
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375 degrees F. Grease 15 x 10 inch jelly roll pan. Line it with wax or parchment paper, then grease again. Sprinkle some extra flour on the greased paper, and tap it around to evenly distribute it. Set the pan aside.
2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine. Add the eggs and pumpkin, and beat until well-blended. The batter will be relatively thin. Pour it into the prepared pan, and spread it evenly around. Smack on the counter to break any trapped bubbles.
3. Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched. While the cake is baking, sprinkle the separate ¼ cup powdered sugar on the towel. Once the cake is done, turn it immediately onto the prepared towel.
4. Carefully peel off the paper, then place a short edge of the towel over the edge of the cake. Then roll up cake and towel together, starting with narrow end. Transfer the rolled cake and towel onto a wire rack to cool completely.
5. While the cake is cooling, beat the cream cheese, 1 cup powdered sugar, butter, vanilla extract and cinnamon in small bowl until smooth.
6. Once the cake is cool, carefully unroll it. Remove towel, and spread the filling over cake leaving a 1½ inch clean border all around. Carefully reroll the cake. Wrap it tightly in plastic wrap and place in the refrigerator to chill for at least one hour, or up to a few days.
7. Dust lightly with some more powdered sugar before serving. Slice thick.