Monday, January 22, 2018

Crock Pot Asian Chuck Roast

I found this recipe and knew we would like it. We did! We served it over rice for Don and cauliflower rice for the rest of us.
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Crock Pot Asian Chuck Roast


adapted from https://www.ibreatheimhungry.com/asian-beef-pot-roast-low-carb-paleo/

For the pot roast:

1 boneless chuck roast (4-5 lbs)
4 cloves garlic, crushed
2 Tbsp fresh ginger, peeled and grated
1 tsp orange extract
1/4 cup soy sauce
2 T lime juice
2 Tbsp granulated sugar substitute we used Splenda
1 tsp crushed red pepper flakes
1/2 cup water

1 Tbsp orange zest
1 Tbsp granulated sugar substitute we used Splenda
1 tsp red wine vinegar


For the Sriracha orange sauce:

1/4 cup mayonnaise
1 tsp Sriracha hot sauce
1 tsp granulated sugar substitute we used Splenda
1/2 tsp fresh orange zest

Combine the whole chuck roast, garlic, ginger, orange extract, fish sauce, sweetener, red pepper flakes, and water in a crock pot. Cook on Low for 6-8 hours.

Remove from the heat, shred the meat.  Stir in the orange zest, 1 Tbsp sweetener, and red wine vinegar. 

Serve over rice, cauliflower rice or lettuce leaves. You may want to thicken the sauce.

For the Sriracha sauce:

Combine all of the sauce ingredients in a small bowl and whisk together until smooth.





Sunday, January 21, 2018

Cauliflower Rice

I had a large head of cauliflower that needed to be used. I made this and served it with Asian beef. A good low carb alternative to rice.
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Cauliflower Rice



2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets)
2 tablespoons extra-virgin olive oil
1 T butter
1 bunch scallions, chopped, white and green parts separated
1/4 cup chopped fresh Italian parsley Beth used  dried cilantro
1 t salt
1/2 t pepper

Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice.

Heat the olive oil and butter in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes.


Remove the cauliflower from the heat and stir in the scallion greens and parsley or cilantro. Serve.

Saturday, January 20, 2018

Melt in Your Mouth Biscuits

I have had this devotional book for many years and just started it in December. There is a short devotional and a recipe for EVERY day! I made this recipe and cut it in half for dinner last week. They were YUMMO!
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Melt in Your Mouth Biscuits
Miriam Miller--The Simple Life Devotional

2 c flour
2 t baking powder
1/2 t cream of tartar
1/2 t salt
1 T sugar
1/2 c shortening--I used butter
2/3 c milk
1 egg

Preheat oven to 450.  In a large bowl, add all dry ingredients.  Cut in the shortening with a pastry blender or two forks until crumbly.  Add the milk and egg.  Blend well.  Roll out dough and cut or drop onto a baking sheet.  Bake for 10-15 minutes.

Friday, January 19, 2018

Chocolate Fudge Brownie Cake

I made this for our first Financial Peace class this month and sent the leftovers with Kathleen to work. Everyone liked it!
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Chocolate Fudge Brownie Cake

1 box chocolate cake mix
1 box brownie mix
4 eggs
1 cup oil
1 1/4 cup water

Do not follow the box directions. Mix all the ingredients together.

Preheat oven to 350.

Spray a bundt pan with baker's joy. Put mix in pan. Bake 50-55 minutes.

Let rest in pan 10 min then flip out on a rack and allow to fully cool.

For the glaze, open a can of chocolate fudge frosting, place half in a bowl and heat in microwave for 45 seconds.

Drizzle over the cake.






Thursday, January 18, 2018

Butterscotch Snickerdoodles

I made these last week for Don's lunches and took some to our first Financial Peace class last week. They are crunchy and yummy!
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Butterscotch Snickerdoodles


Taste of Home Cookie Cookbook

1 cup butter or margarine, softened
1/3 cup vegetable oil
1-1/4 cups sugar
1/3 cup confectioners' sugar
2 eggs
3 tablespoons plain yogurt we used sour cream
1-1/2 teaspoons almond extract
1/8 teaspoon lemon extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped almonds
Additional sugar



1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.

2. Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen. Beth got 7 dozen


    Wednesday, January 17, 2018

    Cook Top Fire Cracker Chicken

    This made a quick and delicious dinner served over rice or cauliflower rice. You can use less sriracha and hot sauce if you don't like super spicy food.
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    Cook Top Fire Cracker Chicken

    • 1/4 cup hot sauce
    • 1/4 c Sriracha
    • 1/2 cup brown sugar We used 1/4 c Splenda brown sugar twin
    • 1 tablespoon soy sauce
    • 1 tablespoon cider vinegar
    • 2 cloves garlic, grated
    • 1 pinch red pepper flakes
    • 1 tablespoon oil
    • 1 pound boneless and skinless chicken breasts, cut into bite sized pieces
    • salt and pepper to taste
    1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
    2. Heat the oil in a large skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
    3. Add sauce and cook until chicken is not longer pink inside--8-10 more minutes.

    Tuesday, January 16, 2018

    Salted Caramel Apple Slab Pie

    I put a few recipes together and came up with this one. I had it in my to try pile for a while. I made it last weekend for a funeral dinner. It was easy to make and very good.
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    Salted Caramel Apple Slab Pie


    2 packages pie crusts
    2 cans apple pie filling
    1/2 cup caramel apple dip or ice cream topping
    ½ tbs salt
    2 tbs milk
    1/2 cup brown sugar
    1/2 cup butter
    2 tbs lemon juice

    Garnish(optional)

    caramel
    sea salt

    Preheat oven to 375.

    Roll out 2 pie crusts and fit them into greased jellyroll pan. Put the apple pie filling over this.

    Mix together caramel apple dip, salt, and milk. Mix together 1/2 cup flour and brown sugar, cut in 1/4 cup butter to make a crumb like mixture, and combine with caramel mix.

    Dot with 1/4 cup butter (cut into chunks). Drop flour and sugar crumble with caramel over whole pie evenly.

    Roll out top crust. Put top crust on pie. Press the two edges (top and bottom) together. Cut air vents into the top crust, brush with egg whites and sprinkle with sugar.

    Bake at 375 for approximate 1 hour.   Let cool and drizzle with caramel sauce and sprinkle with sea salt if desired.