Peanut Butter Energy Bites (Sugar-free)

Peanut Butter Energy Bites:

1/2 cup natural peanut butter

1/3 cup honey(melted)

1 tsp vanilla

1/3 cup ground flax

1 tbsp chia seeds(optional)

2/3 cup unsweetened coconut

1 cup rolled oats

1/2 cup KRISDA chocolate chips(they are sweetened with stevia)

Mix together the first 3 ingredients in a bowl . Add remaining ingredients. Mix together. You may need to use your hands for this and yes they will get sticky. Chill for 30 minutes, then rolls into 1 inch balls. Store in an airtight container in the fridge or freezer.

Condensed Tomato Soup ( Gluten & Sugar free)

Condensed Tomato Soup

2 heaping ice cream pails chopped tomatoes

1 head celery

1 large onion

1-2 green peppers

1 jalepeno pepper with seeds (optional)

3 tbsp dried parsley

Blend  the above ingredients and pour into a large pot. Add the following spices and simmer for 45 minutes.

3 bay leaves

1 tsp paprika

1 tsp pepper

Put the veggies through a sieve to remove bay leaves, seeds and skin. Return the tomato juice to large pot. Take out 1-2 cups of tomato soup to use for later. 

In a medium pot melt:

1/2 cup honey

1 cup butter

Add these next 2 ingredients to your melted butter mixture:

2 small tins tomato paste

1 tsp baking soda

This gets foamy so make sure there is room in your pot for expansion. Stir this mixture into the large pot of tomato juice. 

Now make a paste of:

1/4 cup salt

1 cup cornstarch

1 cup cold water

Slowly add the 1-2 cups of cooled tomato soup that you set aside earlier to the cornstarch mixture. Make sure there are no lumps in this mixture. Once you have a smooth mixture you can slowly add it to your large pot of  tomato soup. Heat until it just starts to boil. Turn off your burner. Put tomato soup into jars. I like to process mine in a hot water bath for 15-20 minutes to ensure a good seal. If you prefer sealing them in the oven I am sure that would work well also. Remove jars from water and wait for that sweet sound of your jars popping!

My family loves this soup, it almost tastes like Campbells ; just better!

To make the soup add an equal amount of milk in a pot and bring to a boil.

* Note: The original recipe calls for 1/2 cup of sugar added into the cornstarch mixture in place of the 1/2 cup honey that I added into the butter mixture. It also called for 3/4 cup of flour added into the cornstarch mixture as well. I opted out of this to meet the gluten and sugar free needs. You can do as you please :)

Apple Pie Filling

Apple Pie Filling

1 1/2 cups cooking clear jel

6 cups sugar

4 cups brown sugar

4 cups cold water 

2 liters pure unsweetened apple juice (or more water)

1 cup butter

1/2 tsp salt

1/2 tsp nutmeg (optional)

1 tbsp cinnamon

6 tbsp lemon juice

48 cups sliced apples

In a large pot, mix together the clear jel and sugars. Gradually whisk in the water until mixture is smooth. Add remaining ingredients EXCEPT the APPLES. Cook on medium heat until the mixture bubbles and has thickened; stirring continually. Remove from heat. Stir in the slices apples. 

Ladle the mixture into quart jars. The apples will expand quite a bit so leave at least an inch of room between the filling and the top of the jar. This should make at least 12 quarts. 

Process in a hot water bath. Bring water to a boil and then process for 20 minutes. Remove jars from heat and place onto a towel to dry. As they cool, the lids will begin to make popping sounds as they seal.

1 quart makes 1 pie or a nice size apple crisp.

Apple Crisp:

1 cup flour

1 cup rolled oats 

1 cup brown sugar

1/2 tsp cinnamon

1/2 cup softened butter or margarine

1 quart apple pie filling

In a medium bowl, combine the crumb topping until well blended using a fork or a pastry blender util it resembles small crumbs.

Put about 1/2 of the crumb mixture into the bottom of a casserole dish; pressing them down slightly. Pour 1 quart of apple pie over the crumbs. Sprinkle remaining crumbs evenly over the apple pie filling.

Bake @ 350 for about 30 minutes or until the top is golden brown and the apple filling is bubbling. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with vanilla ice cream.

Strawberry Pie Filling

Strawberry Pie Filling:

6 quarts( 24 cups) strawberries

5-6 cups sugar (I used 6 when I made it but would try for 5 next time)

2 1/4 cups clear jel

7 cups cold water

1/2 cup lemon juice

Wash fruit and drain. Slice or cut in half if so desired; you may choose to leave them whole. Set aside. Combine sugar and clear jel in a large pot. Stir. Add water and mix well with a whisk. Cook on medium heat until mixture starts to boil. Add lemon juice and continue to boil for 1-2 minutes stirring continually. Fold in berries. Fill jars with strawberry mixture. Leaving 1 inch head space. Process in water bath for 30 minutes at a full rolling boil. Remove jars from water. Set on counter top to cool. Refrigerate any jars that do not seal properly. 

I absolutely love this recipe! There are so many ways to use it. Pies, ice cream topping, on top of a cheesecake...

I like to replace some of the sugar with coconut sugar or xylitol. When I made mine I used 4 cups sugar, 1 cup xylitol and 1 cup coconut sugar. The coconut sugar will give your clear jel mixture a brown tint but once it is processed with the strawberries it will turn red.

Chicken Alfredo Pizza

Chicken Alfredo Pizza:

1 large pizza crust (homemade recipe below)

2 cups cooked or grilled chicken, shredded or cut into small pieces

1 1/2 - 2 cups Alfredo Sauce (homemade recipe below)

1 1/2 -2 cups shredded mozzarella cheese

8 slices bacon, cooked and crumbled

2 tbsp chopped green onions

1/4 cup sliced mushrooms(optional)

Spread at least half of the Alfredo sauce onto the pizza crust. Sprinkle shredded chicken evenly over sauce layer then pour remaining sauce over the chicken. Sprinkle evenly with shredded cheese then sprinkle with bacon, mushrooms and green onions. Bake in a pre-heated oven for 14-16 minutes or until cheese and crust are nicely golden. Cut into slices and serve warm.

Crust:

1 cup water

1/3 cup oil

1/2 tsp salt

1 1/2 tbsp sugar

1 tbsp yeast

2 cups flour, divided

Pre-heat oven to 350 or 375. Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about 1/4 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled. Put dough onto a lightly greased counter top. Roll or stretch gently with hands into the shape of your pan .Place dough onto a greased 15 " pizza pan or a 11 x 18 cookie sheet. Pre-bake the  crust for about 8 minutes.

Alfredo Sauce:

2 tbsp butter

1/4 tsp garlic powder

1/8 tsp onion powder

1 tbsp flour

1/2 cup + 2 tbsp heavy cream

1/2 cup + 2 tbsp milk

1/2 cup Parmesan cheese

1/2 tsp chicken soup base

salt & pepper to taste

Melt butter along with the garlic and onion powder in a medium saucepan. Whisk in flour. While whisking vigorously, slowly pour in cream and milk. Bring to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese. Season with chicken soup base and salt & pepper to taste. Return to warm heat and stir occasionally until ready to use. 

Light & High Buns

Light & High Buns:

1 cup warm water

4 tbsp yeast

2 tsp sugar

5 cups warm water

5 beaten eggs

1 cup oil

3/4 sugar

2 tbsp salt

*12-14 cups flour (you may choose to add some whole wheat or multi-grain flour)

This recipe will work perfectly for any Bosch users!

Put first 3 ingredients in a bowl. Put aside. Put next 5 ingredients in your mixing bowl. Beat in 5 cups flour. Add yeast mixture. Add remaining flour in 1 cup at a time until you have a soft but not too sticky dough. This is the tricky part. 

*The amount of flour you use may vary from one time till the next-or at least it does for me. I usually have to use the full 14 cups or even more sometimes. Every flour is different. The key is to keep trying. The more often you make buns you will learn the feel to perfect bun dough!

 Put dough  into a large greased bowl. Cover with a tea towel and place it in a place where it is free from any drafts. I like to put mine in the micro wave or in the oven. Let rise until doubled. This varies as well, usually anywhere from 30-60 minutes.

I like to put my dough onto a greased counter top and then put into pans. By put into pans I mean roll dough into small balls and place into your greased cookie sheet. I usually opt out of greasing the pan and choose to use parchment paper instead. Remember your dough will need to rise again and it keeps rising as it bakes as well. For an 11 x 18 cookie sheet I like to put mine in 5 rows of 4. Cover and let rise again until doubled in size.

Pre-heat oven to 375. Some people like to bake buns at a higher temperature such as 400. This will depend on your oven. Again, you will learn from trial and error as to what works for you and your oven. Bake for about 15 minutes or until golden brown. Remove from pans to wire or wooden  racks to cool. 

Yield: Approximately 6 dozen buns

I consider this my all purpose dough. I usually make a few dozen buns with it and use the rest for making bread, sub buns, ham & cheese sticks or even cinnamon rolls.

Spinach, Strawberry, Pecan and Feta Salad

Spinach, Strawberry, Pecan and Feta Salad:

6 cups Spinach or 3 cups Spinach + 3 cups Lettuce

1 pint sliced Strawberries

1/2 cup crumbled Feta Cheese

1/2 cup Caramelized Pecans (recipe below)

Put your salad greens into a large bowl. Add strawberries, feta cheese and pecans. Stir to mix ingredients together. Serve with Strawberry Vinaigrette.

Strawberry Vinaigrette:

1/4 cup Strawberry Jam

1/4 cup Mayonnaise

1/4 cup Honey, melted slightly

1 tsp Poppy seeds

2 tbsp Vinegar

Place all ingredients into a bowl. Whisk together until everything is well mixed. Will keep in the refrigerator for up to 1 month.

Caramelized Pecans:

1/2 cup Pecans

1 tbsp sugar (or xylitol for a healthier alternative)

Heat a non stick frying pan to medium heat. Add pecans and sugar(or xylitol). Stir constantly with a rubber heat proof spatula for approximately 5 minutes or until sugar is melted and evenly coating the nuts. Transfer nuts onto parchment paper to harden and then break apart with your fingers once it is cooled.

Crock Pot Sugar Free Fudge

Crock Pot Sugar Free Fudge:

2 1/2 cups sugar free Chocolate Chips

1/3 cup Coconut Milk

1/4 cup Honey or 2 tsp liquid stevia

dash Salt

1 tsp Vanilla

Place all ingredients into a slow cooker. Stir and cover. Cook on low heat for 2 hours, stirring occasionally. Turn off and leave for another hour. Pour into a 9 x 13 pan lined with waxed paper. Cover and refrigerate for 3-4 hours or until firm. Cut into 1 inch squares. 

These are delicious as is but would also be good with nuts sprinkled on top before refrigerating.

I buy my sugar free chocolate chips at Sobey's. They are called KRISDA and the are sweetened with stevia. For any of my La Crete friends you can buy these at Super J.

Chicken Balls

Chicken Balls:

2 cups cubed chicken(about 2 chicken breasts)

Oil for deep frying

Batter:

1 cup flour

1 tbsp baking powder

1/2 tsp salt

2 eggs

1/2 cup water

For batter: Mix together dry ingredients and whisk in eggs and water. Add chicken. Stir to coat evenly. Use teaspoon to drop chicken pieces in hot oil. Fry until nicely browned,about 3-4 minutes, stirring to brown evenly. Remove from oil with a metal slotted spoon or tongs and place into a dish lined with paper towel.to absorb some of the grease. Serve immediately with your favourite sweet and sour sauce or use my recipe below.

Sweet & Sour Sauce:

3 tbsp soya sauce

3 tbsp water

1/2 cup vinegar

1 cup sugar

1/2 tsp salt

3-4 tbsp cornstarch

1/2 cup water

Mix together the first five ingredients in a small saucepan. Bring to a boil. Dissolve cornstarch in second amount of water and add to boiling mixture. Cook until thickened. If your sauce does not want to get thick you may have to add a second amount of cornstarch mixed in 2-3 tbsp of water. Sauce is good on the chicken balls as well as the rice.

Sour Cream Biscuits

Sour Cream Biscuits:

2 cups Flour

1 tsp Salt

1 1/2 tbsp Sugar

1/2 tsp Baking Soda

4 tsp Baking Powder

1 1/2 cups Sour Cream

Mix first 5 ingredients in a bowl. Add sour cream and stir to form a soft ball. Place dough onto a lightly floured counter top. Sprinkle a bit of flour onto dough. Pat or roll to desired thickness(1/2 -3/4 inch). Cut into squares with a knife to avoid any waste of dough or use a round cookie cutter. Arrange on a greased baking sheet. Bake @ 375 for 12-15 minutes or until lightly browned.

This is my favorite recipe to use for biscuits...they are easy to make and taste so good!

Reese's Peanut Butter Cookies

Reese's Peanut Butter Cookies:

1/2 cup Butter

1/2 cup Peanut Butter

3/4 cup brown sugar

1/2 cup white sugar

1 tsp Vanilla

1 Egg

1 tsp Baking Soda

1/2 tsp Salt

1 3/4 cup Flour

1/2 cup Chocolate Chips

1/2 cup mini Reese's Pieces

2 tbsp Water

Preheat oven to 350. Cream butter, peanut butter and sugars. Add vanilla and egg. Mix on low. Add baking soda, salt and flour until dough forms. Add water, chocolate chips and Reese's Pieces. Roll into 1 inch balls. Place onto cookie sheet. Flatten slightly. Bake for 8-10 minutes or until edges are light brown.

Vegetable Soup

Vegetable Soup:

3 tbsp olive oil

1  small onion, diced

1 tsp minced garlic ( I like to use the stuff in a jar, which is equivalent to 2-3 cloves)

4 large carrots, peeled and chopped

1 box beef broth(946 ml)

3 cups tomato juice

4 large potatoes,peeled and cubed

1/4-1/2 tsp Italian seasoning

2-3 tbsp chicken soup base

1/2 tsp seasoned pepper

1/2 tsp seasoning salt

1/2 tsp salt

1 cup frozen peas

1 cup frozen corn

1 quart jar canned green beans, drained

2 tins tomato soup

2 tins vegetable soup

2-4 cups water ( more or less depending on how thick you want your soup)

Heat olive oil in a large pot. Add onion, carrots and garlic. Saute for at least 5 minutes. Pour in beef broth and tomato juice. Add potatoes, Italian seasoning, chicken soup base, seasoned pepper, seasoning salt, and salt. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20-30 minutes. Add green beans, tomato soup, vegetable soup and water. Continue to simmer until corn and peas are cooked, another 20-30 minutes.

My first attempt at my own vegetable soup. I started following a recipe on Pinterest and totally switched it up because that is just what I do. I got my mother in laws approval, which is a pretty big deal because she is the queen of soup making so I decided to blog it. Hope you all enjoy! Feel free to tweak it to your liking as well :)

Homemade Baileys

Homemade Baileys:

1 2/3 cups whiskey

1(14 oz) can sweetened condensed milk

1 1/2 cups light cream 

3 tbsp chocolate syrup

1 tsp instant coffee

1 1/2 tsp vanilla extract

1 tsp almond extract

Place all ingredients into blender. Blend for about a minute. Put into jars and refrigerate. If using fresh cream it will stay good or several weeks.  Shake or stir well before using.

My hubby thinks it is a must to have Baileys at Christmas time; tastes so good in coffee!

Chocolate Mint Baileys:

Same as above except for the almond extract. Replace almond extract for 1/2 tsp mint extract. If the mint taste is not strong enough you can always add more. I have found that different brands of mint flavoring will vary in the strength of the mint flavor. Also increase the amount of chocolate syrup to 1/4 cup.

3 Cheese Scrambled Eggs

3 Cheese Scrambled Eggs:

Butter OR Cooking Spray

2 Eggs

2 tbsp Cottage Cheese

2 tbsp Feta Cheese

Salt & Pepper to taste

2 tbsp shredded Marble Cheese

Butter or spray the pan you will be using. Place frying pan onto medium heat. Lightly whisk together eggs, cottage cheese and feta cheese in a small bowl. Pour eggs mixture into warm frying pan. Sprinkle with salt and pepper. Allow mixture to cook for a minute or so before stirring. Repeat until eggs are cooked through. The cottage cheese will make the eggs super moist. Transfer to plate. Sprinkle with shredded cheese.

You may choose to make this recipe with a variety of add ins such as: diced and sauteed mushrooms or onions(make sure to saute separately before adding), diced ham, chopped cooked bacon.   

Toad in a Hole

Toad in a Hole:

1 slice of bread of your choice

Butter or Margarine

1 Egg

Salt & Pepper to taste

Spray frying pan with cooking spray. Place on a burner turned on medium heat. Spread butter or margarine on both sides of the bread. Use a cookie cutter to remove the center of the bread. I like to be creative and use hearts, stars or flowers. Remove center piece of bread and set aside, Place bread into frying pan. Crack your egg into the hole of your bread slice. Sprinkle with salt and pepper. Cook for 3-5 minutes or until bread is nicely browned and egg is ready to be turned. Use a spatula and flip the bread/egg being careful not to pierce the yolk, unless of course that is your preference. Continue to cook the second side for a few minutes or until the egg is cooked to your preference. Remove from frying pan. Place the center piece of bread into the frying pan. Flip once the bottom is nicely browned and do the same for the second side.

This is a quick and delicious breakfast. My mom made this numerous times for me when I was growing up and now I enjoy making it for my kiddos:)

Chocolate Pretzel Bites

Chocolate Pretzel Bites:

30 Mini Pretzels

30 Rolo's OR Hershey Kisses

30 Plain OR Peanut M&M's

Preheat oven to 275. Line a cookie sheet with parchment paper. Place Pretzels evenly onto the cookie sheet. Place a Rolo or Hershey Kiss on top of each pretzel. *Bake for 2-3 minutes or until chocolate is melting(Rolo's need less time then Kisses). Remove from oven. Immediately press an M&M into the chocolate. Let cool and harden before serving.

* This also works in a microwave. Put into a large plate lined with parchment paper. Microwave about a minute, checking after 30 seconds as times will vary on the each individual microwave.