Thai Chicken Bites

 Thai Chicken Bites:

4 Chicken Fingers 

1/4 cup Thai Sweet Chili Sauce 

1 tsp Lime Juice

Pinch Salt

Everything Plus Seasoning Blend (optional)

Prepare chicken fingers as instructed. Cut into bite sized pieces and put them into a large bowl. Mix together the Thai Sweet Chili Sauce with the Lime Juice and Salt. Pour over the chicken pieces. Toss to coat evenly. Place into a casserole dish. Bake at 350°F for about 10-15 minutes. Garnish with a few shakes of Everything Plus Seasoning Blend if so desired. 

Gluten-free & Sugar-free Chocolate Cupcakes

 Gluten-free & Sugar-free Chocolate Cupcakes:

2 1/2 cups Almond Flour

1/2 cup Cocoa

1 cup Monk Fruit Sweetener or Erythritol

1 tsp Baking Soda

1/4 tsp Salt

3 large Eggs

1 cup Sour Cream

1 tsp Vanilla

Preheat the oven to 350°F and line a 12 count muffin tin with liners.

Put all the dry ingredients into a large bowl. Add in wet ingredients and mix until combined and smooth.

Distribute the batter evenly and bake for about 20 minutes or until a toothpick inserted comes out mostly clean.

Remove from the oven and let cool completely. 

I like to top the cupcakes with a homemade Sugar-free Ganache.  

Sugar-free Ganache:

2/3 cups Sugar-free Chocolate Chips

1/4 cup Whipping Cream

Place the ingredients into a microwave safe bowl. Microwave for 30 seconds. Stir with a whisk until smooth. 

Cinnamon Roll Bread

 

Cinnamon Roll Bread:

2 cups lukewarm Water

2 Tbsp Yeast

1/4 cup Sugar

1 Egg

2 tsp Salt

1/4 cup Oil

5+ cups Flour

Filling:

2 Tbsp Butter/Margarine 

3/4 cup Brown Sugar

 4 tsp Cinnamon

Place water in a mixing bowl. Add sugar and yeast. Let stand for 5 minutes. Add egg, salt, oil and 2 cups of the flour. Mix well. Add in the remaining flour; one cup at a time. If the dough is still sticky you can add more flour; 1/4-1/2 cup at a time until it is smooth.

Let the dough rise until doubled in size, about an hour.

Divide dough in half.

Roll each half into a 9x15 rectangle, or as wide as your bread pans.

Spread 1 tbsp of butter/margarine onto each piece of the dough. Sprinkle Generously with the brown sugar and cinnamon.

Roll up tightly, like a cinnamon roll. Place into 2 greased bread pans.

Let rise until doubled, about 45-60 minutes.

Bake at 350 for 30 minutes or until golden brown. 

Turn onto racks to cool.

Bacon Wrapped Chicken Tenders

 Bacon Wrapped Chicken Tenders:

5 Chicken Breasts, thawed 

10 strips Bacon

1/2 cup Brown Sugar 

1 tbsp Chili Powder 

1 tsp Garlic Powder 

1 tsp Onion Powder 

1 tsp Paprika 

1/2 tsp Salt

1/2 tsp Black Pepper 

1/2 tsp Italiano 

Cut each chicken breast into about 4 1 inch strips.

Cut the bacon in half. 

Mix the remaining ingredients in a small bowl. 

Sprinkle each Chicken strip with the brown sugar & spice mixture; making sure they are coated on each side.

Wrap a strip of bacon around each piece of chicken. Place on a parchment lined 

cookie sheet and bake at 350 for about 30 minutes or until bacon is crisp. 

Farmer Sausage Gravy

 Farmer Sausage Gravy:

1 lb Farmer Sausage 

1/4 cup Flour

3 cups Milk

Salt & Pepper to taste

1 tin Mushroom Soup (optional)

Remove the casing from your Farmer Sausage; break it apart and brown it like you would fry ground beef. 

Sprinkle the Flour over the cooked Sausage and stir to combine well.

Lower the heat to medium.

Whisk in the milk and continue to cook until the gravy has thickened. Add in Salt and Pepper as needed.

This is where I stirred in a tin of mushroom soup and continued to let it simmer for just a few more minutes to allow it to blend into the gravy. However you can leave it out if you choose to🙂

Serve with fresh biscuits. You can either use your biscuits to dip into the Sausage Gravy or you can pour the Sausage Gravy over the biscuits.

Deluxe Potatoes

 

Deluxe Potatoes 

-2 1/2 lbs Potatoes

-1/4 cup melted Margarine 

-1 tin Cream of Chicken or Mushroom Soup

-1/2 cup Sour Cream

-1/4 cup Water

-1 cup shredded Marble Cheese

-1/2 tsp Sunset Gourmet Oh!So Onion (optional)*

-1/2tsp Sunset Gourmet Oh!So Garlic (optional)**

-Salt & Pepper to taste 

-1 cup shredded Marble Cheese

-1/2 lb Bacon, diced and fried

Place washed Potatoes with peel on into a pot. Cover with water. Bring to a boil and simmer until the potatoes are just barely cooked. Do not overcook them! Drain the water and cool completely. Peel the potatoes and then shred with a large shredder. Or you can use a knife to slice thinly. Put the shredded Potatoes into a large bowl. Drizzle the melted Margarine over the Potatoes. 

In a separate bowl mix together the soup, sour cream,water, 1 cup shredded cheese, seasonings, salt and pepper. Then pour over the potatoes and mix well. Put potato mixture into a greased casserole dish. Top with 1 cup shredded cheese and bacon. 

Cover and bake for 45 minutes at 375. Uncover and then continue to bake for another 15 minutes. 

This recipe can easily be doubled but then the baking time will need to be increased. 

* This can be left out or replaced with 1/4 tsp dry onion flakes. Or you can add about 1/2 of a small onion, diced and fried

** This can be left out or replaced with a pinch of garlic powder or Seasoning Salt. 

Fudge Puddles

 Fudge Puddles:

1/2 cup Butter or Margarine

1/2 cup Peanut Butter

1/2 cup white Sugar

1/2 cup Brown Sugar

1 large Egg

1/2 tsp Vanilla 

3/4 tsp Baking Soda

1/2 tsp Salt

1 1/4 cup Flour

Cream Butter, Peanut Butter and Sugars. Beat in Egg, Vanilla, Salt and Baking Soda. Gradually add in Flour. 

Refrigerate for about an hour.

Shape into 1 inch ball. Place into greased muffin tins. Bake at 325 for 12-14 minutes or until 

lightly browned. Immediately press a 1/2 inch deep hole into the center of each cookie with the handle of a wooden spoon. Cool in pan for at least 5 minutes. Remove from pan.

Fudge Filling

2 cups Chocolate Chips

1 tin (14 oz)Sweetened Condensed Milk

1 tsp Vanilla 

Melt the chocolate chips in a microwave; stirring occasionally. Stir until smooth. Whisk in Sweetened Condensed Milk and Vanilla.

Fill each cookie with the warm filling. Sprinkle with peanuts, skor bits or candy spinkles if so desired. 

Leftover fudge can be refrigerated and reheated to use as an ice cream topping.