Apple Pie Moonshine

Apple Pie Moonshine

2 cups Everclear

1/2 gallon apple juice

1/2 gallon apple cider

4 cinnamon sticks

2 cloves

3/4 cup white sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

In a large pot, bring the cider, juice, cinnamon sticks, cloves and both sugars to a boil. Then remove from heat and let it come to room temperature.  Once cooled, add the Everclear and vanilla extract. Place in mason jars with an additional cinnamon stick. Make sure the jars are sealed and keep in a dark place for about 2 weeks. Enjoy

Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal

1 can of pumpkin puree (15 oz)

1/2 cup brown sugar

2 eggs

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon vanilla extract

1 1/2 cups whole milk

2 1/2 cups dry old fashion oats

Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt and baking powder until combined. Whisk in the milk. Next, add the dry oats into the pumpkin puree.

Coat an 8x8 baking dish with a non-stick cooking spray.. Pour the pumpkin mixture into the baking dish and cover with tin foil. Bake for 30 minutes, then remove the tin foil and bake for an additional 15 minutes. Serve warm or refrigerate and re-heat when ready. Enjoy!

Hot Peanuts

Hot Peanuts

2 cups of dry roasted peanuts (not salted)

2 teaspoon vegetable oil

2 teaspoons chili powder

1 teaspoon cayenne 

1/2 teaspoon garlic salt

Using a medium sized skillet, heat the oil over medium heat. Add the peanuts, chili powder and cayenne. Mix thoroughly and cook for around 2 minutes until heated through. Place the peanuts on some paper towels to drain some of the oil. Sprinkle the garlic salt over the peanut while still warm. Let them come to room temperature before storing in air tight containers. Enjoy!

Chocolate Chip Banana Bread Muffins

Chocolate Chip Banana Bread Muffins

4-5 very ripe bananas

2 cups sugar

1 stick of butter, softened

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup chocolate chips

1/2 tsp salt

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

Preheat oven at 350 degrees. In a mixer, mash the bananas, then add the sugar and butter until smooth. Add the remaining ingredients and mix until combines. Place liners in cupcake pans, should make 24. Spoon into each liner and sprinkle a small amount of sugar on top (optional). Bake for 16-18 minutes until lightly golden and cooked through. 

* These freeze really well! *

Chocolate Buttercream

Chocolate Buttercream

1 1/2 cup unsalted butter, softened. (3 sticks)

1 cup of cocoa powder

3/4 teaspoon salt

4 cups of powdered sugar

2 teaspoons of real vanilla extract

1/4 cup whole milk

1/2 cup heavy cream

1/3 cup Ovaltine

Cream together the room temperature butter, cocoa powder and salt. Mix for like 2 minutes or until smooth. Scrape down the sides of the bowl to ensure everything is incorporated. Turn the mixer on low and add the powdered sugar, then the milk and vanilla extract. once the powdered sugar starts to incorporate, turn the mixer up to medium speed and beat until smooth. in a cup, mix together the heavy cream and Ovaltine. Turn the mixer down and slowly stream in the ova line mixture. Then mix until your desired consistency. Enjoy!

Crock Pot Carnitas

Crock Pot Carnitas

1 1/2 lbs top sirloin steaks

1 yellow onion, sliced

1 cup water

1 cup beef broth

1/2 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon cumin

Cut the top sirloin steaks into 1 inch cubes. Next, brown the sirloin in a pan until it has a nice crust. Remove the steak and set it aside. Add the onions to the pan and cook until translucent. In the crock pot, pour the water and beef stock into the bottom. Add the meat and onions and cover in the spices. Cook on low for 5-6 hours and serve with warm tortilla and all your favorite toppings! OR if you have kids, like me, make some quesadillas out of it!

Red Onion Jam

8 red onions

2 tablespoons of butter

3/4 cup brown sugar

1/2 cup corn syrup

1/2 cup red wine

1/4 cup balsamic vinegar

1/4 teaspoon dried cumin

In a large pot, melt the butter. Once you have sliced all of your onions thinly, put it into the pot with the melted butter. Let these cook completely until they are all translucent. Next, add the brown sugar and let them caramelize just slightly. Once that is complete, add the remaining ingredients in and simmer for 30 minutes. This will make about 5 small mason jars. Let it come to room temperature before you refrigerate it. Enjoy this on top of burgers, or steak sandwiches or even scrambled eggs!

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

1 pound ground chicken

1/2 cup italian breadcrumbs

2 tablespoons chopped onion

1 tablespoon chopped parsley

1/2 cup Parmesan cheese

salt and pepper to taste

1 clove garlic, minced

1 teaspoon dried thyme

1 egg, whisked

zest of quarter a lemon

3 tablespoons olive oil

1 14-ounce can store-bought pizza sauce

Fresh Mozzarella

Preheat oven to 400°F. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into golf sized meatballs. Place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some more sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. YUM.

Orzo Chicken Salad

Orzo Chicken Salad

2/3 cup of orzo, cooked

1 cup of corn, fresh or frozen

2 cups of shredded chicken

1 cup grape tomatoes, quartered

1/4 cup fresh cilantro, chopped

1/2 cup feta cheese, crumbled

1 avocado, chopped

The juice of 1 lime

Cook pasta. Add the frozen corn to the pasta water for the last minute for the kernels to thaw out. Drain. Rinse the pasta/ corn mixture in cold water to cool off. In a large bowl mix all remaining ingredients. Stir and enjoy! I love this for lunch!

Ps I totally stole the picture from the recipe because I completely forgot to take one of my own before I inhaled every single bite.

Pesto

Pesto

Basil (more than you would think)

 1/4 cup pine nuts

2 cloves of garlic 

1/4 cup parmesan cheese

1/2 cup (or more) of extra virgin olive oil

Add the basil, pine nuts and garlic to the food processor. Once it is pulsed a few times, add the olive oil until it is smooth. It will be a little runny at this point. Next, stir in the parmesan cheese. Do not mix it in the food processor because the heat from the blade changes the taste of the cheese. Enjoy

*side note- These are not precise measurements. I don't measure anything when I make it.

** Freezes really well.

Southwest Steak Rub

Southwest Steak Rub

1 Tablespoon Old Bay seasoning

1 Tablespoon light brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground cumin

Mix all ingredients together and rub on both sides of steaks before grilling.

*Side note: I was messing around on Pinterest and came across this recipe and it was named "Outback Special Seasoning". My husband and I LOVE outback and we both agree it does NOT taste anything like the seasoning on their steaks. So we re-named it :) This steak rub has a smokey taste and then a little bit of a kick at the end. My 2, almost 3 year old ate it and asked for seconds! Enjoy!

Indonesian Chicken

Barefoot Contessa's Indonesian Ginger Marinade

1/3 cup of soy sauce

1/4 cup canola oil

2 teaspoons lemon zest

1/4 cup fresh lemon juice

1/4 cup fresh ginger, grated

4 cloves of garlic, minced

2 Tablespoons dijon mustard

Mix all ingredients together. We marinate chicken over night typically and it is to die for! At least marinate for an hour or so. Grill those suckers up and you will be wanting seconds! Enjoy! 

Stir-Fry Sauce

Stir-Fry Sauce

1/3 cup soy sauce

1/4 cup chicken broth/stock

1/4 cup rice wine vinegar

1 3/4 Tablespoon sugar

1/2 Tablespoon sesame oil

1/8 teaspoon pepper

1 Tablespoon canola oil

1/2 Tablespoon garlic, minced

1/2 Tablespoon fresh ginger, grated

1 Tablespoon cornstarch

1/8 cup of water

In a bowl, combine soy sauce, chicken broth, rice wine vinegar, sugar, sesame oil and pepper. Next, dissolve cornstarch in water and set aside. Heat a saute pan on high heat, add the canola oil. Once it is screaming hot, add the garlic and ginger and only cook for about 15 seconds. Add the soy sauce mixture to the garlic and ginger oil. Bring this to a boil and then reduce to medium heat for 1 minute. add the cornstarch/ water mixture until thick. Add this to your favorite stir fry veggies and rice. Enjoy!

Chicken Cordon Bleu Casserole

*Ingredients*

Chicken Cordon Bleu Casserole

1 package of stuffing mix

1 can cream of chicken soup

1 Tablespoon Dijon mustard

1 lb boneless, skinless chicken, cut into bite size pieces

3 cups small fresh broccoli florets

12 slices deli ham, chopped

6 extra thin slices of Swiss cheese

Pre-Heat oven to 375.

Prepare stuffing as directed on package.

Mix soup and mustard in a medium bowl; stir in chicken, broccoli and ham. Spoon into a 2-qt casserole dish, sprayed with non-stick cooking spray; top with cheese and stuffing.

Bake 35-40 minutes or until heated through.

*We served it over rice and it was pretty good! Super easy, the only thing I did different was I put it in a 3 qt dish not a 2 qt.*

Pumpkin Cookies with Caramel Frosting

*Ingredients*

Pumpkin Cookies with Caramel Frosting

Cookies
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.
  
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar.  Spread frosting over cooled cookies. 

*They are awesome! Def make the frosting because the cookies themselves are not very sweet* But together... amazing!!

Week Night Bolognese

Week Night Bolognese

·         2 tablespoons good olive oil, plus extra to cook the pasta

·         1 pound lean ground sirloin

·         4 teaspoons minced garlic (4 cloves)

·         1 tablespoon dried oregano

·         1/4 teaspoon crushed red pepper flakes

·         1 1/4 cups dry red wine, divided

·         1 (28-ounce) can crushed tomatoes, preferably San Marzano

·         2 tablespoons tomato paste

·         Kosher salt and freshly ground black pepper

·         1 pound spaghetti, cooked

·         1/4 teaspoon ground nutmeg

·         1/4 cup chopped fresh basil leaves, lightly packed

·         1/4 cup heavy cream

·         1/2 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes ,tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

* I didn't take a picture because honestly, who hasn't seen a picture of spaghetti sauce before? Also, it made plenty for left-overs so I put them in air-tight containers and freeze for another night... easy huh?*

Spicy Chicken Tenders

*Ingredients*

Spicy Chicken Tenders

Honey-Mustard:

·         1/3 cup honey

·         1/3 cup Dijon or whole-grain mustard

Breading:

·         1 cup all-purpose flour

·         1 tablespoon kosher salt, plus extra for seasoning

·         3 large eggs, at room temperature, beaten

·         3 tablespoons hot sauce

·         1 cup cornmeal

·         2 tablespoons chili powder

·         1 teaspoon cayenne pepper

·         1 1/2 pounds chicken tenders, halved lengthwise

·         Olive oil, for drizzling

·          salt

Directions

Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.

Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.

Arrange the chicken on a platter and serve the honey-mustard alongside.

*These were super good! I normally make chicken tenders with bread crumbs not corn meal, but I must say I really liked the crunch that went along with the cornmeal. :) Also, I love honey mustard so I made it for myself, but my husband on the other hand does not so I made him spicy BBQ sauce (BBQ and hot sauce).* 

Cheesy Chicken Enchiladas

*Ingredients*

Cheesy Chicken Enchiladas

1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup

1 can (10 oz) Old El Paso® hot or mild enchilada sauce

2 cups shredded cooked chicken

2 cups shredded Monterey Jack cheese (8 oz)

10 corn tortillas (6 inches)

2 medium green onions, thinly sliced

·         Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.

·         In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

·         Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

*I totally forgot to take a picture LOL! BUT one thing I do as a short cut is use a rotisserie chicken instead of baking off my own. :) *

Heavenly Harvest Pork Roast in the Crock Pot

*Ingredients*

*In the crock pot*

Heavenly Harvest Pork Roast in the Crock Pot

¼ cup pomegranate juice (or cranberry)

¼ cup sugar

½ Tablespoon salt

1 Tablespoon garlic salt

1 Tablespoon steak seasoning

1 teaspoon black pepper

1 pork roast, any type 4-5 pounds

2 pears, cored, peeled and sliced thick (or a large green apple)

½ orange, with peel, sliced thick

Combine pomegranate juice (or cranberry) and sugar in a small saucepan. Cook over low heat stirring until the sugar dissolves, about 5 minutes. Pour into the bottom of the crock pot.

Blend salt, garlic salt, steak seasoning and pepper in a small mixing bowl. Rub mixture over roast on all sides. Place roast into the crock pot and turn to coat in the pomegranate juice.

Top roast with the pear (or apple) and orange slices. Cover; cook on low for 6 hours or until tender. Serve with juice and fruit slices.

*yummy! served with risotto and green beans*

Ritz Parmesan Chicken

*Ingredients*

Ritz Parmesan Chicken

¼ cup mayonnaise

1 Tablespoon lemon juice

25 Ritz crackers, finely crushed

¼ cup parmesan cheese

2 teaspoons dried basil

4 boneless, skinless, chicken breast

EVOO

Salt and pepper

Pre heat oven to 400. Mix together mayonnaise and lemon juice and place in a shallow dish. Combine crushed Ritz cracker, parmesan cheese and dried basil, and place in another shallow dish. Season chicken breast with salt and pepper. Dredge chicken in the mayonnaise first then into the Ritz cracker mixture. Place on a baking sheet and drizzle with EVOO. Bake for 20-30 minutes (depending on the thickness of the chicken breast).

*Good, the recipe didn't call for salt, pepper or EVOO, but it def needed it!*