It Inspired Me

Call them snowballs. Call them Mexican wedding cakes... These easy to make cookies are a simple and beautiful addition to a Christmas cookie tray. ALMOND SNOWBALL COOKIES RECIPE Preheat oven to 325°F. Line cookie sheets with parchment paper.  In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add vanilla and mix well. Add flour and almonds; mix with electric mixer on low speed until dough forms. Roll dough into 1 in. balls; place 1 in. apart on cookie sheets. Bake25 minutes or until bottoms are golden brown.Remove to cooling grid; cool 5 minutes. Roll warm cookies in confectioners sugar; cool completely

This is a simple and delicious recipe for pulled pork. Buy a pork butt roast. This cut is not expensive but turns out great! 4-7 pound pork butt roast with bone (or pork shoulder) 1 teaspoon Chili powder 1/4 cup Brown Sugar 3-4 Cloves of Garlic (I use the jarred minced garlic) 1 teaspoon dried Oregano 1 teaspoon Ground Cumin 2 tablespoon Salt & Pepper mixture 2 tablespoon Olive Oil 3 tablespoon Red Wine Vinegar Rinse roast and pat dry. Blend all of the ingredients and rub all over roast. Be sure to get into all creases and folds in the roast. Spray roasting pan with no-stick spray and place roast in roster (I used my Nesco Roaster ) and added about 1-1/2 cups water and cover with lid. Roast at 300, 4-6 hours (1 hour per pound) – turning every hour. When it’s fork tender, remove the lid, roast it by cranking the temperature to 400 and let it cook skin side up for another 15-20 mins. This step makes it nice and crispy! (best part according to my family) Let it sit for

2 T beeswax 1/4 oil The basic ratio of oil to beeswax I used was 2 tablespoons of beeswax for each 1/4 cup of oil. More oil will make a creamier balm, while more beeswax will make it more solid. So if you find the consistency isn’t right for you, you can melt it down again and add more oil or beeswax.  Combine the oil and beeswax either in a saucepan or use a metal bowl as a makeshift double broiler. Either way, I would highly recommend picking one pan or bowl and designating it for this sort of purpose. You don’t want to eat beeswax remnants the next time you make soup.  Melt the oil and beeswax together over low heat. When the beeswax is melted, pour into a clean jar or container. Add a few drops of essential oil if you want a stronger scent. Let salve cool and harden

1/4 cup calendula-infused oil 1/4 cup coconut oil 2 teaspoons beeswax 3 teaspoons activated charcoal capsules (about 15 caps) 3 tsp betonite clay, or comparable 10 drops lavender oil 10 drops tea tree oil Melt the beeswax and oils together. I recently discovered how much easier it is to just melt the ingredients in the glass container you plan to use. Put the container in a sauce pan with a couple of inches of water and warm it on low heat. Note: this only works with glass. Dorky me already melted a plastic container. :) You can also melt in a glass bowl in a makeshift double broiler and transfer to containers later.

These are tasty beef based meatballs. Great over noodles, mashed potatoes or rice. They taste similar to swedish meatballs but with an onion kick. Meatballs: 2 lb ground meat 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 1/4 cup milk 1/4 cup beef broth 1 egg 1/4 cup chopped parsley 1 tablespoon minced garlic 1/2 tablespoon kosher salt 1/2 tablespoon pepper 1 tsp oregano 1/4 tsp crushed red pepper flakes The meatballs are delicious work combined tires of hearh you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal. Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense meatball. To make meatballs, combine all ingredients, except meat. Then incorporate this mixture into the meat. Once well combined, but not overmixed, roll into consistent sized balls.  Sauce: 1 (1 ounce) envelope dry onion soup mix 1 bay leaf 1⁄2 teaspoon  salt 4 cups boiling water 1⁄2 cup flour 1 c

These little versatile meatballs are always a hit. They're good as an appetizer or a dinner. Meatballs: 2 lb ground meat 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 1/4 cup milk 1/4 cup beef broth 1 egg 1/4 cup chopped parsley 1 tablespoon minced garlic 1/2 tablespoon kosher salt 1/2 tablespoon pepper 1 tsp oregano 1/4 tsp crushed red pepper flakes Sauce: 2-12 Ounce Bottles Chili Sauce 32 Ounce Jar Grape Jelly The meatballs are delicious work combined tires of hearh  you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal.  Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense  meatball. To make meatballs, combine all ingredients, except meat.  Then incorporate this mixture into the meat.   Once well combined, but not overmixed, roll into consistent sized balls. Place in pressure cooker. Add chili sauce and jelly. Turn on pressure cooker to meat setting and let it do i

4 tablespoons flour 1/4 teaspoon salt 3-4 cup milk 1 package breakfast sausage Ground sausage. Drain grease.Add flour into sausage mixture. Add milk one cup at a time, stirring occasionally. Add milk to get desired consistency.  Add salt to taste.

Best Instant Pot Chicken Wings Best Instant Pot Chicken Wings made with either fresh or frozen wings. Covered in a delicious, sticky honey garlic sauce and broiled to crispy perfection. Course Appetizer, Main Course Cuisine American, Chinese Keyword Instant Pot Chicken Wings Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 servings Calories 725 kcal Author Catalina Castravet Ingredients 1 cup water 4 lbs fresh or frozen chicken wings bone-in Honey Garlic Sauce: 5 tablespoons soy sauce 3 tablespoons Mirin 1/2 cup honey 3/4 cup water 3 tablespoons sesame oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1/4 teaspoon red pepper flakes or more Cornstarch Slurry: 3 tablespoons cornstarch 3 tablespoons water Instructions Pressure Cook Chicken Wings: Add 1 cup of water to the the pressure cooker pot. If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them. Place

INSTANT POT APPLE CIDER PORK CHOPS prep time: 10 MINS cook time: 40 MINS total time: 50 MINS Instant Pot Apple Cider Pork Chops are tender and delicious, easily made into a full meal with mashed potatoes and carrots cooked at the same time in the pot. INGREDIENTS 6 medium-large russet potatoespeeled and quartered 2 cups carrots cut into 2 inch pieces 1 1/2 cups chicken broth 1/4 cup whole milk salt and pepper to taste For the Pork Chops: 1 1/2 lbs. / 3 bone in center cut pork chops 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons canola oil For the Apple Cider Mustard Sauce: 1 1/2 cups apple cider 1/4 cup packed brown sugar 1 tablespoon whole grain / stone ground mustard INSTRUCTIONS Season the pork chops with salt and pepper on each side. Turn on the Instant Pot and select Sauté. Once it reads Hot, add the canola oil, wait about 1 minute for the oil to heat up and add the pork chops to the bottom of the pot in one layer. If needed brow

Feeling like a little treat but don't want to have left overs this is a fun and easy option.  It turned out surprisingly good too!   3 tablespoons (1 1/2oz/45g) butter, melted 4 tablespoons oats 2 tablespoons chopped pecans 2 tablespoons all purpose flour 2 tablespoons brown sugar ¼ teaspoon cinnamon ⅛ teaspoon salt 1 small apple , peeled diced ½ tablespoon all purpose flour ½ tablespoon brown sugar 1/4 tsp cinnamon In a small bowl stir in the oats,flour, pecans, brown sugar, cinnamon, and the salt.  Stir in the melted butter to create the crisp topping.  Chop the apples small and toss them with the ½ tablespoon of flour, ½ tablespoon of the sugar, and ¼ teaspoon cinnamon.  Take a Microwaveable mug and fill with the apple. You can fill the mug because the apples cook down.  Spoon the crisp mixture over the top.   Microwave for 2- 2 ½ minutes. the apples should be bubbling and the whole thing will reduce in size.  Carefully remove from the microwave and let stand until cool enough

Slow Cooker French Toast I was looking for a good overnight French toast recipe to use up some old dry bagels. I didn't like what I was finding so I made my own. I really liked it. Now is like to try adding cream cheese and/or apples. Hope you enjoy it.   For the French Toast: About one loaf of bread 8 Eggs 2 cups Milk 2 tsp Cinnamon 1 tsp Sugar For the Topping: ¾ cup Brown Sugar ½ cup Butter 3 tsp Cinnamon 1/2 t nutmeg Cut the bread into roughly 1" cubes.  Melt all topping ingredients in a small pan and set aside.  Spray the inside of your 6 qt. crockpot with non-stick spray or line with slow cooker liner.  In another bowl beat together eggs, milk, cinnamon, nutmeg and sugar and set aside.  Start layering your casserole: bread, egg mixture and topping . Repeat till all gone. Cook on low for 6-8 hours.  

4 large eggs 1½ cups whole milk 2 tablespoons sugar 1 cup all purpose flour ½ teaspoon salt ½ cup butter, melted Mix eggs, milk, sugar, flour, and salt until smooth.  While mixing, pour in melted butter until combined.  Heat a large nonstick skillet over medium heat. Lightly grease the pan with cooking spray or butter.  Pour in the batter in a thin layer, just enough to cover the bottom of the pan. Tilt the pan slightly to swirl the batter around the pan in an even layer. Cook until lightly browned on bottom, then flip and cook the other side until lightly browned. Repeat with remaining batter. Makes about 6 pancakes. Serve immediately dusted with powdered sugar and fruit, jam, and/or whipped cream

This recipe was first used when I needed a cornbread mix to make the holiday corn souffle.  I didn't have it in me to pay for a mix when I knew I could make my own.  Some alternatives you could try with the following mix is to use whole wheat flour in place of the all purpose flour.  Or add corn to the muffins.  Or try a different oil such as grapeseed or avocado in the muffins.   The first recipe listed below is the mix.  Below that are ways to use the mix.  Cornbread Mix 4 cups yellow cornmeal 4 c flour 2 T + 2 tsp baking powder 2 t baking soda 2 t salt 1/4 c sugar Sift together flour, baking powder, baking soda, salt and sugar.  You can skip this step but it helps to be sure all the ingredients are evenly distributed.  Add the cornmeal and whisk together till combined.  Store in an air-tight container in a cool dry place.  Cornbread muffins 2 1/4 c cornbread mix 1 large egg 1/2 c buttermilk 1/2 c plain yogurt or sour cream 1/4 c honey 4 T melted butter 1-2 t po

One of my favorite Asian style meals.  This is an easy recipe and is fantastic served over rice.  As an alternative to serving your vegetables on the side try adding carrots or peas while cooking.  The options of veggies are endless.  How about water chestnuts? Celery?  This would probably be good with chicken as well. Share your successes in the comments.   2 pounds flank steak, cut into 1/4″ strips 1 tablespoon vegetable oil 4 cloves garlic, minced or pressed 1/2 cup soy sauce 1/2 cup water 2/3 cup dark brown sugar 1/2 teaspoon minced fresh ginger 2 tablespoon cornstarch 3 tablespoons water 3 green onions, sliced into 1-inch pieces. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.  Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine. Add browned beef and any accumulat

Here's a spin on the Moscow mule. 1/2 oz. lime juice 2 oz. vodka 6 oz. ginger beer Mix and enjoy.

Easy and tasty main meal using ground meat.  You could use any combination of ground beef, turkey, pork or chicken.  I prefer a more saucy alternative so I doubled the recipe for the sauce.  I have it listed below as I preferred it.  Serve over a bed or white or brown rice.  To incorporate vegetables, try adding some broccoli, carrots, pea pods or water chestnuts.  If you add the vegetables, you'll probably want more sauce.  I cooked mine in the cast iron skillet.  Before serving, let it sit for about 15 minutes in the pan with the heat turned off.  This helped thicken the sauce a bit.  1 pound lean ground beef (or other ground meat) 6 garlic cloves, minced 1/2 cup packed brown sugar 1/2 cup soy sauce 4 teaspoons sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon pepper 6 green onions, thinly sliced In a large skillet, cook ground meat and garlic over medium heat 6-8 minutes or meat is mostly cooked.  Be sure to break up any large

Simple but tasty baked chicken. It's also really good chilled and served slice in a salad.  This topping also works for fish. 4 boneless chicken breast, halves 1 cup mayonnaise 1⁄2 cup parmesan cheese, freshly grated 1 1⁄2 tsp seasoning salt 1⁄2 tsp black pepper, ground 1 tsp garlic powder Mix mayonnaise, cheese and seasonings.  Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.

This was a light and tasty recipe. I browned the breaded chicken in the cast iron skillet, removed to make sauce, added back the chicken and threw it in the oven. Would be good over angel hair pasta. I served out with carrots and broccoli. Very tasty. SERVES: 4 1/2 c. all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 2 tbsp. extra-virgin olive oil 1/2 c. low-sodium chicken broth 2 tbsp. butter 2 cloves garlic Chopped parsley, for garnish Preheat oven to 400°. In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon. Toss halved chicken breasts in the flour mixture until fully coated. Slice 1 lemon into thin rounds. In a large skillet over medium high heat, heat olive oil. Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts. To the same skillet, add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven.

1 lb venison, cubed 1 can beefy mushroom soup 1 can beef noodle soup 8 oz fresh or canned mushroom pieces Heat 2-3 tablespoons of oil in a skillet and sear venison to seal its juices. add venison and remaining ingredients to crock pot. season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook for four to five hours. Serve over rice.

1 1/2 lbs stew beef 3-4 T flour salt and pepper, to taste 1 can beer 1 package regular or beefy onion soup mix 1 pkg brown gravy mix Cube stew beef. Dredge in flour, salt and pepper. Brown meat. in crock pot, mix beer, soup mix and gravy mix. Add browned meat. Simmer on low for 8-10 hours. Serve over noodles or potatoes.

Bistro Chicken Twist 1 cup chopped cooked chicken 1/2 cup diced red bell pepper 1/4 cup snipped fresh basil leaves 1/4 cup plus 2 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided 1/2 cup (2 ounces) shredded mozzarella cheese 1/4 cup mayonnaise 1 garlic clove, pressed 2 (11 ounce) packages refrigerated French bread dough 1 egg white, lightly beaten 1 teaspoon dry Italian seasoning mix Heat oven to 375 degrees F. Chop chicken. Dice bell pepper. Snip basil with kitchen shears. In a bowl combine the chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise and garlic. Place bread dough, seam sides up, on cutting board. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. With rolling pin roll dough crosswise a four-inch width, creating a well down the center of each loaf. Spoon half of the chicken mixture down center of each loaf. Gather up edges over

This is a Pampered Chef recipe. Nothing too fancy but it is simple and good. 6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL) 2 plum tomatoes, diced 1 small onion, chopped 1 medium zucchini, diced 1 small yellow or red bell pepper, diced 8 oz (250 g) boneless, skinless chicken breasts, sliced into thin strips 2 tsp (10 mL) olive oil 2 garlic cloves, pressed 1/2 cup (125 mL) frozen peas 1 tsp Italian Seasoning Mix 1 tsp salt Grated fresh Parmesan cheese (optional) Prepare past according to package.  Drain and keep warm.   Dice tomatoes Cook pasta according to package directions in drain and keep warm.  In a small bowl, mix together tomoatoes, onion, zucchini, and peppers.  In a skillet add oil, chicken and garlic.  Cook till no longer pink.  Add onion, zucchini, peppers, peas, seasoning mix and salt.  Cook about two minutes.  Add tomatoes and cook additional 1-2 minutes, stirring until heating through.  Remove Skillet from heat and stir in pasta. Serve with Parmesa

1 cup all-purpose flour 3/4  cup granulated sugar 2  tablespoons baking cocoa 2 teaspoons baking powder 1/4  teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar 1/4 cup baking cocoa 1 3/4 cups very hot water Heat oven to 350ºF.  Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. Bake about 40 minutes or until top is dry. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

These are an awesome spin on your typical carrots.  I will explain two different ways you can cook them.  Both were good.  Very different from one another but both good.  1 pound carrots, sliced 1/4 cup butter 1 1/2 T honey 1/4 tsp ground ginger (recipe calls for 1 pinch but I liked more) 1 T lemon juice Option 1 (following the recipe): Cook carrots in boiling water until tender, but still firm, generally around five minutes.  Drain.  While the carrots are cooking, in a large skillet, over low heat, melt butter with honey.  Stir in ground ginger and lemon juice.  Stir in carrots and simmer till heated through.  Option 2 (concept stolen from the Pioneer Woman): Melt butter with honey.  When about half melted, add carrots, ginger and lemon juice.  Cook to reduce the butter mixture and brown the carrots.  Serve immediately.