Jackie’s Best Pig Ribs Slow Cooker

Jackie’s Best Pig Ribs
Serves two to three people

1/8 cup paprika
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
1 rack meaty baby back pork ribs; cut into 4-rib sections
1/4 cup ketchup
1 tablespoon Worcestershire sauce or A1 Sauce
1 tablespoon soy sauce
2 tablespoons brown sugar

The spices: Coat slow cooker with cooking spray. Combine first eight ingredients; rub into all sides of the rib sections. Place ribs in slow cooker, positioned vertically with boniest edge down, leaning each section against the next. Cover and cook 6 to 8 hours on low or 3 - 3 1/2 on high for ribs that are tender and falling off the bone.

The sauce: Combine ketchup, brown sugar, Worcestershire, and soy sauce; mix well. Discard liquid if too much has accumulated. Coat ribs with sauce and cook until glazed or 30 minutes on high.

Just Peachy Cobbler Slow Cooker

Just Peachy
Fix-It and Forget-It Big Cookbook, page 598
Makes: 4—6 servings
Prep Time: 2—3 minutes
Cooking Time: 4—5 hours
Ideal Slow Cooker Size: 3-Quart

Ingredients:
4 cups sliced peaches, fresh or canned (if using canned peaches, reserve the juice)
⅔ cup rolled dry oats
⅓ cup all-purpose baking mix
½ cup sugar
½ cup brown sugar
½ tsp. cinnamon, optional
½ cup water or reserved peach juice


1. Spray inside of slow cooker with nonstick cooking spray.

2. Place peaches in slow cooker.

3. In a bowl, mix together all dry ingredients. When blended, stir in water or juice until well mixed.


4. Spoon batter into cooker and stir into peaches, just until blended.

5. Cover and cook on Low 4—5 hours.

6. Serve warm with vanilla ice cream or frozen yogurt.

Pineapple Cobbler Crockpot

1 cup all-purpose flour
Pinch of salt
1 cup sugar
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 stick (1/4 lb.) unsalted butter, melted
1 (20 oz.) can pineapple chunks in juice, drained

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.

ALTERNATE IDEA
I cooked in 4 qt crockpot on high for 1 1/2-2 hrs then turned down to low; also I stuck a skewer under lid after 1 hr just so it didn't get too much condensation.Frankly I think the oven is a quicker option but it can be done in case your oven is already full.

Turtle Brownies

From http://www.bettycrocker.com/recipes/ultimate-turtle-brownies/326ebe35-9b4c-4661-a583-cdc6e7a9f2ad

PREP TIME 30 Min
TOTAL TIME 3 Hr 5 Min
SERVINGS 24


INGREDIENTS

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
36 caramels, unwrapped (from 14 oz bag)
3 tablespoons whipping cream
1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)
2/3 cup coarsely chopped pecans

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.

2 Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.

3 Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.

4 Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

Decadent Dark Chocolate Brownies

From Sarah Caron
www.sarahscucinabella.com

Brownies are, without a doubt, an American classic. And when you start with a box of good brownie mix, they are so easy to dress up and make your own.

If you are looking for a special dessert for Easter, it's the perfect time to dress up some brownies. My Decadent Dark Chocolate Brownies recipe combines Betty Crocker Dark Chocolate Brownie mix with a thin layer of homemade ganache and a candy-coated egg. It’s a pretty presentation and makes a fabulous dessert.

PREP TIME 25 Min
TOTAL TIME 1 Hr 55 Min
SERVINGS 12


INGREDIENTS

1 family size box Betty Crocker® dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix package for cake-like texture
1/3 cup heavy cream
3 oz chopped good quality dark chocolate*
12 to 24 pastel candy coated chocolate eggs

1 Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2 Make brownie mix as directed on box, using water, oil and eggs. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.

3 In a small saucepan, heat cream, over medium heat, to almost boiling. Remove from heat; stir in chocolate. Stir 3 to 5 minutes or until the chocolate is melted and mixture is smooth.

4 Pour chocolate mixture evenly over cooled brownies, using small spatula to spread it evenly over top. Dot top of the brownies with pastel candy coated eggs, placing them at even intervals so one is on each brownie. Use 12 for larger brownies, 24 for smaller ones.

5 Refrigerate the brownies for 30 minutes. Cut into 4 rows by 3 rows for large brownies or 6 rows by 4 rows for 24 brownies.

Looking for more ideas to dress up brownies? Here are a few:

Make ‘em Mocha! Add one serving of instant coffee granules to the batter. It will really bring out the chocolate flavor.

Top ‘em Off! Have you seen those beautiful brownies with white swirls on top? They are so easy to make. Simply dot the top of the raw brownie dough with softened cream cheese and swirl with a knife. Then bake as usual.
Double the Chocolate! For a special surprise in your brownies, stir 1 cup of chocolate chips into the batter. Every bite will be a chocolate explosion.

Dress ‘em Up! Once the brownies are baked and cooled, whip out some frosting and spread it on. Coconut pecan is a great choice, but buttercream and chocolate work well, too.

Serve ‘em a la Mode! Don’t underestimate the power of ice cream. Heat your brownies and serve with a big scoop of your favorite ice cream. A drizzle of caramel or chocolate sauce is the crowning touch.

Give-Me-More Barbecued Ribs Crockpot

Give-Me-More Barbecued Ribs
Fix-It and Forget-It Big Cookbook
Pg 442

Makes: 6 servings
Prep. Time: 10 min.
Cooking Time: 8-10 hours
Ideal Slow Cooker Size: 6-Qt.

4 lbs. pork ribs
1/2 cup brown sugar
12-oz. jar chili sauce
1/4 cup balsamic vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
1 tsp. hot sauce

1. Place ribs in slow cooker.

2. Combine remaining ingredients. Pour half of sauce over ribs.

3. Cover. Cook on Low 8-10 hours.

4. Serve with remaining sauce.

Yummy Italian Meatloaf Crockpot

Yummy Italian Meatloaf
Fix-It and Forget-It Kids Cookbook, pg 78

Makes 8-10 servings
Prep Time: 15 minutes
Cooking Time: 8 hours

Ingredients:
2 eggs
2lbs. ground beef
2/3 cup dry quick-cooking oatmeal
1 envelope dry onion soup mix
1/2 cup pasta sauce (your favorite)
1 tsp. garlic powder
onion slices, optional

Equipment:
Large mixing bowl
Whisk
4 to 5 qt. slow cooker

1. Ask an adult to help you crack 2 eggs into a large mixing bowl.

2. Use a whisk to beat the eggs well.

3. Add the ground beef, oatmeal, soup mix, pasta sauce, and garlic powder to the eggs in the mixing bowl.

4. Use your hands to mix all of the ingredients together well. Then form the meat into a big loaf, like a loaf of bread.

5. Carefully place the meat in your slow cooker. Wash your hands well.

6. If you like onions, ask an adult to help you slice an onion.

7. Place the onion slices on top of the meatloaf.

8. Cover your slow cooker. Cook the meatloaf on Low heat for 8 hours.

Serving suggestion: Serve the meatloaf with pasta, topped with more of the pasta sauce that you mixed into the meatloaf.

Tip: To remove meatloaf or other meats from your cooker, make foil handles to lift the food out. Use double strips of heavy foil to make 3 strips, each about 20" x 3". Crisscross them in the bottom of the pot and bring them up the sides in a spoke design before putting in the food.

Green Bean Casserole Crockpot

Will this be the next favorite green bean casserole?

Green Bean Casserole
Fix-It and Forget-It Big Cookbook, pg. 548

Prep Time: 10 minutes
Cooking Time: 3-10 hours
Ideal Slow Cooker Size: 3 ½–4 quart

Makes 9-11 servings

Ingredients:
3 10-oz. pkgs. frozen, cut green beans
2 10½-oz. cans cheddar cheese soup
½ cup water
¼ cup chopped green onions
4-oz. can sliced mushrooms, drained
8-oz. can water chestnuts, drained and sliced, optional
½ cup slivered almonds
1 tsp. salt
¼ tsp. petpper

1. Combine all ingredients in lightly greased slow cooker. Mix well.
2. Cover. Cook on Low 8-10 hours, or on High 3-4 hours.

Grandma Herr’s Easy Butter Crunch

Grandma Herr’s Easy Butter Crunch
Makes a jelly-roll pan full

From Fix-It and Enjoy-It 5-Ingredient Recipes, page 220

Prep Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 1 hour

2 sticks (1 cup) butter
1 cup sugar
1½ cups blanched almonds, cut into sticks
6 ozs. chocolate bits

1. Melt butter in heavy skillet.
2. Stir in sugar.
3. Add almonds and cook, stirring constantly until golden brown and nuts begin to pop (about 12 minutes).
4. Spread evenly in jelly-roll pan. Sprinkle immediately with chocolate bits. As they melt, spread over mixture.
5. When cool, break into pieces.

Tip: This keeps well in the refrigerator, especially during the summer months.

Easy Beef Stroganoff

Easy Beef Stroganoff Recipe
By Woman's Day Kitchen from Woman's Day | March 1, 2011

For this family favorite, the thinner the slices of beef, the better. To create extra-thin strips, place the steak in the freezer for 20 minutes before cutting—the chilled meat will be easier to slice into.

Active Time: 25 minutes
Total Time: 25 minutes

Recipe Ingredients

6 oz egg noodles (half a 12-oz bag)
3 Tbsp olive oil
1 lb sirloin steak, thinly sliced
Kosher salt and pepper
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 lb button mushrooms, sliced
1/2 cup dry white wine (optional)
1/2 cup low-sodium chicken broth
1/2 cup lowfat sour cream
1 Tbsp Dijon mustard
1/2 tsp Worcestershire sauce
Chopped parsley, for serving

Recipe Preparation

1. Cook the egg noodles according to package directions. 2. Meanwhile, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to a plate. 3. Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp of the remaining oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, the remaining Tbsp oil, and 1/4 tsp each salt and pepper. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more. 4. Add the wine, if using, and simmer for 1 minute. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire. Spoon over the noodles; sprinkle with the parsley, if using. Prep Tip: Freeze the steak for 20 minutes before cutting—the chilled meat will be easier to slice into extra-thin strips.
From http://www.womansday.com/Recipes/Easy-Beef-Stroganoff-Recipe

Fudgy Peanut Butter Cake Crockpot

Fudgy Peanut Butter Cake
Fix-It and Forget-It Christmas Cookbook, page 258

Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 1½ hours
Ideal slow cooker size: 2- to 3-qt.

Ingredients:
¾ cup sugar, divided
½ cup flour
¾ tsp. baking powder
1/3 cup milk
¼ cup peanut butter
1 Tbsp. oil
½ tsp. vanilla
2 Tbsp. dry cocoa powder
1 cup boiling water

1. Butter or spray interior of slow cooker.
2. Mix ¼ cup sugar, flour, and baking powder together in a small bowl.
3. In another larger bowl, mix milk, peanut butter, oil, and vanilla together. Beat well.
4. Stir dry ingredients into milk-peanut butter mixture just until combined. Spread in buttered slow cooker.
5. In bowl, combine cocoa powder and remaining ½ cup sugar. Add water, stirring
until well mixed. Pour slowly into slow cooker. Do not stir.
6. Cover. Cook on High 1½ hours, or until toothpick inserted in center of cake comes out clean.

Serving suggestion: Serve warm with vanilla ice cream.

Note:
I take this to potlucks and it is always a hit.

Notes from the Recipe Tester:
1. I was pretty sure my kids would love this, so I doubled the recipe. I cooked that larger recipe for 2 hours. The kids came back for second and third helpings!
2. This is a pretty sturdy cake. I kept one of my test cakes for over an hour before serving it, and it was just as good, if not better, than the one we ate right away.

Tex-Mex Chicken Salad

Cumin Dressing
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin

Salad
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 tablespoons finely chopped onion
1/4 teaspoon salt
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
6 cups bite-size pieces lettuce (1 medium head)
2 medium tomatoes, cut into thin wedges
1/2 cup shredded taco-flavored Cheddar cheese (2 oz)

1 In tightly covered container, shake all dressing ingredients.
2 In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese

from http://www.bettycrocker.com/recipes/tex-mex-chicken-salad/1a797cc6-204e-4d3f-94fb-269cf0065bd3

7 Soups #7 Quick and Easy Artichoke Hazelnut Soup

Ingredients
1 tbsp extra virgin olive oil
1/2 cup fresh chopped onion
1 medium garlic cloves , crushed
8 oz canned artichokes hearts, drained , chopped (or package frozen, thawed)
2 cup low sodium chicken broth
1/2 tsp ground oregano
1/2 cup chopped hazelnuts , roasted
3 tbsp white whole wheat flour
1 1/2 cup Cream, light
1/2 cup white wine (or vermouth)
2 tbsp garlic & herb feta crumbles


Directions
1 Heat oil over medium heat in a 3 quart pot, sauté the onion and garlic until soft.
2 Add in artichokes, broth, oregano, and hazelnuts, and cook until tender, about 5 minutes.
3 Blend the flour in with the evaporated milk, and vermouth.
4 Add flour mixture to pot and cook, stirring, until slightly thick, about 5-7 minutes.
5 Garnish with feta cheese.

From: http://www.dlife.com/diabetes/diabetic-recipes/Artichoke-Hazelnut-Soup/r5690.html

7 Soups #6 Creamy Cauliflower and Garlic Soup

Ingredients
1/3 whole heads of garlic , unpeeled
1/3 tbsp Butter, unsalted
1 1/2 lb fresh cauliflower (3 heads)
2/3 quart low sodium chicken broth
1/3 cup heavy whipping cream
1/10 tsp ground nutmeg
2/5 tsp salt (to taste)
1 1/3 tbsp fresh chives , thinly sliced
1/10 tsp black pepper


Directions
1 Preheat oven to 400°F.
2 Slice off top 1/2 inch of garlic head and lay on a piece of aluminum foil. Lay a pat of butter on top and fold sides of foil up to make a bundle around garlic, squeeze ends to close.
3 Place in oven and bake 45 to 50 minutes, garlic should be tender, but not mushy. Remove from packet and let cool.
4 While the garlic is cooking, slice cauliflower heads into 1 inch pieces, throwing away stems and leaves.
5 In medium saucepan, add cauliflower and broth and cover. Bring to gentle boil. Lower to medium and continue simmering for 12 to 15 minutes, until cauliflower is soft.
6 Add garlic to cauliflower and broth by squeezing to force out inside cloves. Add cream. Stir.
7 Transfer half mixture into blender or food processor and pulse until creamy. Return to another saucepan. Purée remaining mix. Return to saucepan.
8 Season with nutmeg, salt, and pepper.
9 Heat soup over medium low heat until hot. Spoon soup into a serving bowl and garnish with chives.
Additional Information
The soup can be prepared, through step 8, up to 2 days in advance. Chill and reheat before serving time. Broccoli, winter squash, parsnips, or any firm fleshed winter vegetable can be substituted for the cauliflower.

From: http://www.dlife.com/diabetes/diabetic-recipes/Cauliflower-and-Garlic-Soup/r5974.html

Slow Cooker Chicken Soup with Spinach and Wild Rice Crockpot

Ingredients
3 cup cold water
14 floz low sodium chicken broth
10 3/4 floz Soup, cream of chicken, condensed, canned
2/3 cup wild rice , rinsed and drained
1/2 tsp black pepper
3 cup cooked chicken breast, diced (or turkey)
2 cup fresh chopped spinach , shredded


Directions
1 In 3-1/2 or 4 quart slow cooker combine water, chicken broth, chicken soup, wild rice, thyme and pepper.
2 Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
3 Just before serving, stir in chicken and spinach. Enjoy!

From http://www.dlife.com/diabetes/diabetic-recipes/Chicken-Soup-with-Spinach-and-Wild-Rice/r5970.html

Quick and Easy Chicken and Ginger Noodle Soup

Ingredients
2 cup low sodium chicken broth
1 tbsp fresh ginger root , grated
2 medium garlic cloves , minced
1/2 cup uncooked egg noodles (thin)
1/2 g cooked chicken breast , shredded
2 scallions , minced, white part only
1/2 cup snow peas


Directions
1 In medium saucepan, add chicken broth, ginger, and garlic. Bring to boil.
2 Reduce heat to simmer. Add egg noodles, chicken, and scallions. Simmer for 8 to 10 minutes.
3 Add the snow pea pods and cook 1 minute. Serve.

From: http://www.dlife.com/diabetes/diabetic-recipes/Chicken-and-Ginger-Noodle-Soup/r8867.html

Martinis Tutti and Fruitti

CHOCOLATE RASPBERRY MARTINI
‎* 1 1/2 oz. Irish Cream (Bailey's)
* 1 1/2 oz. Creme de Cacao, white
* 1 1/2 oz. Raspberry Vodka (Smirnoff)
* 1 tbsp. Chocolate Syrup

Mixing Instructions

Squirt about a tablespoon of chocolate syrup inside and around the rim of a cocktail glass.
Shake all other ingredients in a cocktail shaker with ice, and strain into glass.

Garnish with a fresh raspberry.

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UCONNTINI

‎1-1/2 oz vodka
1 oz blue curacao
1/2 oz dry white vermouth

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RASPBERRY HEARTINI
(Uses Lime Tree Cove's Fresh Chocolate Raspberry Cocktail Sugar)

Ingredients needed: (Serves 1)
2 oz. Vodka
4 oz. raspberry ginger ale
3-6 frozen raspberries
Lime Tree Cove Chocolate Raspberry Cocktail Sugar

Directions:
1. Wet the rim of a martini glass with a thawed raspberry and use your Barmaid to rim with Lime Tree Cove Chocolate Raspberry Cocktail Sugar.
2. Add the vodka and raspberry ginger ale to the rimmed martini glass.
3. Add 3-4 frozen raspberries to chill.
4. Stir gently.
5. Enjoy!
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LEMON SLUSHTINI
(Uses Lime Tree Cove's Fresh Lemon Cocktail Sugar)
Ingredients needed: (Serves 1)
2 ounce Vodka
1 lemon
1 cup lemonade
1 cup ice
Lime Tree Cove Fresh Lemon Cocktail Sugar

Directions:
1. Squeeze lemon juice into blender.
2. Add the vodka, lemonade and ice.
3. Blend
4. Wet the rim of the glass with a lemon slice, and use
your Barmaid to garnish the rim with Lime Tree
Cove Fresh Lemon Cocktail Sugar.
5. Enjoy!
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Chocolate Berrytini
(Use Lime Tree Cove’s ChocolateRaspberry Cocktail Sugar with this drink)

Ingredients needed:
4 oz. vodka
2 oz. creme de cacao
6 oz cranberry juice
crushed ice

Directions:
1. Mix vodka,cream de cacao, and
cranberry juice
2. Pour ingredients over ice
3. Wet rim using fruit slice
4. Apply Chocolate Raspberry
Cocktail Sugar using The Barmaid

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Gingerbread Martini - a great holiday cocktail
(Uses Gingerbread Cocktail Sugar )

Ingredients needed:
1.5oz Grey Goose Vodka
0.5oz Amaretto
0.5oz Simple Syrup
0.5 TBSP Molassas
1 Orange Slice
Cinnamon Stick for garnish
Ice
OPTIONAL: 1oz Irish Cream
Lime Tree Cove Gingerbread Cocktail Sugar

Directions:
1. Mix all liquid ingredients in a shaker filled with ice.
2. Shake
3. Moisten glass rim with the fruit wedge, and use your Barmaid Drink Rimmer to rim the glass with Lime Tree Cove Gingerbread Cocktail Sugar
4. Pour into glass.
5. Garnish with Cinnamon Stick
6. Enjoy!
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Red Candy Cane Martini
(uses Sweet Mint Cocktail Sugar)

Ingredients needed: (Serves 1)
1.5oz Grey Goose Vodka
0.5oz Peppermint Schnapps
0.5 TBSP fresh grenadine
Club Soda or Sprite
1 apple slice
Candy Cane for garnish
Ice
Lime Tree Cove Sweet Mint Cocktail Sugar

Directions:
1. Mix Vodka, Schnapps, Grenadine into a martini shaker filled with ice.
2. Shake
3. Moisten glass rim with the fruit wedge, and use your Barmaid Drink Rimmer to rim the glass with Lime Tree Cove Sweet Mint Cocktail Sugar
4. Pour into glass.
5. Top with Club Soda or Sprite if desired
6. Garnish with a Candy Cane
7. Enjoy!
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Green Candy Cane Martini
(Uses Sweet Mint Cocktail Sugar)

Ingredients needed: (Serves 1)
1.5oz Grey Goose Vodka
0.5oz Creme de Menthe
0.5 TBSP Simple Syrup
Club Soda or Sprite
1 apple slice
Candy Cane for garnish
Ice
Lime Tree Cove Sweet Mint Cocktail Sugar

Directions:
1. Mix Vodka, Creme de Menthe, Simple Syrup into a martini shaker filled with ice.
2. Shake
3. Moisten glass rim with the fruit wedge, and use your Barmaid Drink Rimmer to rim the glass with Lime Tree Cove Sweet Mint Cocktail Sugar
4. Pour into glass.
5. Top with Club Soda or Sprite if desired
6. Garnish with a Candy Cane
7. Enjoy!
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Cinnamon Heart-tini (Martini) Recipe
(Uses Lime Tree Cove's Cinnamon Kisses Cocktail Sugar)

Ingredients needed: (Serves 1)
1.5oz Grey Goose Vodka
0.5oz Cinnamon Schnapps
0.5 TBSP fresh grenadine
Club Soda or Sprite
1 apple slice
Cinnamon Stick for garnish
Ice
Lime Tree Cove Cinnamon Cocktail Sugar

Directions:
1. Pour Vodka, Cinnamon Schnapps, Grenadine in a martini shaker filled with ice.
2. Shake well
3. Moisten glass rim with the fruit wedge, and use your Barmaid Drink Rimmer to rim the glass with Lime Tree Cove Cinnamon Cocktail Sugar
4. Pour into glass.
5. Top with Club Soda or Sprite if desired
6. Garnish with a Cinnamon Stick
7. Enjoy!
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Naughty Little One
(Uses Lime Tree Cove's Tangy Lime Cocktail Salt)

Ingredients needed: (Serves 1)
2 oz. Grey Goose vodka or Bacardi light rum
1 lemon or lime juiced
2 oz. Pomegranate or cranberry juice
2 tbls sugar or agave nectar
Club soda
Lime wedge
Lime Tree Cove Tangy Lime Cocktail Salt

Directions:
1. Moisten glass rim with the fruit wedge, and use your Barmaid Drink Rimmer to rim the glass with Tangy Lime Cocktail Salt
2. Add the spirits, lemon/lime juice, and sugar/agave nectar.
3. Stir to mix.
4. Top with equal parts of pomegranate/cranberry juice and club soda.
5. Toast your lover, your pet, yourself, and
enjoy!
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Effen Good Martini
2.5 oz raspberry vodka
1.5 oz watermelon pucker
5 oz strawberry puree
Shake with ice ..strain in glass..top of with splash of gingerale
garnish with strawberry on rim..yum!!
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French Martini
Ingredients:
- 1 oz. Vodka
- 1 oz. Chambord
- 1 oz. Pineapple Juice
- 2 oz. Red Cranberry Cocktail
- Fresh Raspberries

Add the ingredients (except raspberries) to a martini shaker filled with ice. Shake vigorously. Fill a martini glass with fresh ice and strain the contents of the shaker into the glass. Garnish with a few ripe raspberries. Voila! The perfect surprise for your Valentine.
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Soul Mate Martini
1 oz. Bacardi Vanilla Rum
1 oz. Bacardi Razz Rum
1. oz Black Cherry Juice
1 oz. Cola
Fresh Cherry
In a shaker with add both rums, cherry juice and shake. Pull the martini glass from the freezer and pour contents. Leave a little room to top off with cola. Toss in the cherry and enjoy!
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Prickly Pear Martini
2 oz. Absolut Pears
1 oz. Absolut Peach
1 oz. Pear nectar
1 oz. prickly pear syrup (you can substitute simple syrup or grenadine,
but use a bit less, if you don't have prickly pear syrup)
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4th of DROOL-ly
* 1 1/2 ounces vodka
* 1/2 ounce triple sec
* 1/2 ounce blue curacao
* 1/2 ounce prepared sweet-and-sour mix
* 1 dash grenadine (I used the liqueur not the syrup)
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Lime-ade Cherritini
1 oz. Cherry Vodka (We used Stoli)
1 oz. Lime Vodka (We used Finlandia)
1 oz. Lime Juice
2 oz. Cherry Limeade Juice (We used Minute-Maid)
Sliced lime and bushel of cherries



We recommend putting a wet martini glass with a cherry & lime slice into a freezer to start. Pour all ingredients into a shaker with ice. SHAKE until your arms cramp (just kidding!), then pour into the frozen glass with the frozen garnishments in the bottom. Sip and thank us later!
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NYE-tini
2 parts Champagne
1 part Orange liqueur
1 part Vodka
Fresh strawberries
Set some champagne aside to soak the strawberries in. Stir to mix, do not shake and serve...
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Pumpkin Spice-ini
1/2 oz Sylk Cream Liqueur
2 oz vanilla vodka
1/2 oz pumpkin liqueur or pumpkin spice syrup
1 tsp whipped cream
cinnamon stick for garnish
Pour the Sylk Liqueur and vodka into a shaker filled with ice. Shake well. Add the pumpkin liqueur or syrup and shake again. Strain into a chilled cocktail glass. Top with a teaspoon of whipped cream. Garnish with a cinnamon stick, and drink with enjoyment!
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Carmel Apple-tini
FALL into this treat!!!!!
Graham cracker
Caramel ice cream topping
1/4 Vanilla Vodka
2 tablespoons dekuyper Butterscotch Schnapps
2 tablespoons Apple Vodka
1 dash Cream Soda
Apple wedge
Drizzle caramel topping down the inside rim of glass and chill. In a shaker full of ice, add vanilla vodka ,apple vodka and buttershots shake till your hands become very very cold. Dip rim into crushed crackers. Pour into martini glass and add a splash of cream soda. Add apple wedge on the rim as garnish. And if you'd really like, sweetin' the deal by drzzling more carmel on top!!!
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Root Beer Floatini
2 oz. Root Beer Vodka
3 oz. Best Root Beer you can find
Vanilla icecream
Make sure vodka and soda are both ice cold. Pour contents into shaker but, do not shake soda as you may soda bomb your face! Gently swirl or stir. Slowly pour into chilled martini glass. Then add two scoops of vanilla icecream on top. This one doesn't take a lot but it sure is a great breakfast, lunch, dinner or dessert!
(try 1 part root beer vodka, 1 part whipped cream vodka, and a splash of vanilla seltzer)
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Key Lime Me

In the summertime when the weather is high...


1 1/2 OZ Vodka
1 1/2 OZ Malibu Coconut Rum
1/2 OZ Lime juice syrup
1 Slice lime

Combine the Vodka, Rum and lime juice in a shaker. Shake, Shake, Shake and pour into a chilled martini glass. Garnish the edge of the glass with the lime wedge and drink with a smile.
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Cherry Pie Martini
Yes, you can have it for dessert!!!!

2 oz. Vodka
1/2oz. Brandy
1 oz. Cherry brandy
1/2oz. Vanilla Vodka
Fresh or Maraschino Cherry for garnishment

Combine ingredients in shaker, add ice, shake and strain into your chilled Martini Glass. And save a slice for a guest!
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Apple Pie Martini
* 3 ounces of Absolut Vanil vodka
* 1 ounce of Brandy
* 1 teaspoon of dry Vermouth
* 2 thin slivers of green apple
* 1 chunk of a mackintosh apple


Add the liquid ingredients to a shaker 3/4 full of cracked ice. Shake vigorously for a full minute.
Rub the apple chunk around the inside of 2 chilled martini glasses. Strain your martini cocktail into the glasses and top each with an apple sliver.
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Birthday Cake Batter Martini
# a little lemon zest
# 1/2 oz almond liqueur
# 1 1/2 oz Vanilla Vodka
# 1 oz half and half
# Cake jimmis
# Gel Cake Mate decorating tube


Garnish glass with the birthday girl/boy's favorite color Gel of Cake Mate. Rim glass in jimmis. Put liquid contents in Shaker, sing Happy Birthday while shaking... And Voila! Instant birthday cake!!!
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Velvet Hammer Time
Careful, this one will sneak up on you!!

2 oz. Vodka
1 oz. White creme de cacao
1 oz. Light cream

Combine ingredients in shaker. Strain into Martini Glass and garnish with a shake of pure cinnamon.
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The Maple Vanilla Rum ‘n Coke
(Uses Maple Vanilla Cocktail Sugar)

Ingredients: (serves 1)
2 oz. Bacardi Rum
8 oz. Your Favorite Cola
1/2 cup Ice
1 Lime Slice
Lime Tree Cove's Maple Vanilla Cocktail Sugar

Directions:
1. Pour Bacardi Rum and your favorit cola into a glass over ice.
2. Stir to mix.
3. Wet rim with lime slice.
4. Apply Maple Vanilla Cocktail Sugar to the rim using The Barmaid.
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Grasshopper
(Uses Sweet Mint Cocktail Sugar)

Ingredients: (serves 1)
1 1/2 oz Creme de Menthe
1 1/2 oz Creme de Cacao
1 1/2 oz Cream or Irish Cream
Sweet Mint Cocktail Sugar

Directions:
1. Wet the rim of a martini glass with a lemon slice
2. Use The Barmaid to apply Sweet Mint Cocktail Sugar to the rim
3. Add ingredients to an ice filled cocktail shaker
4. Shake well
5. Strain into your Sweet Mint rimmed martini glass (garnish with zested chocolate if desired)
6. Enjoy!

Be sure to like, share, & comment if you enjoy our cocktail recipe posts!
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Irish Coffee

This popular warming libation was invented in Ireland during the late 1940’s.
It is a wonderful mix of caffeine, alcohol and sweet cream that revives the chilled and relaxes the soul.

(Uses Lime Tree Cove's Ginger Bread or Sweet Mint Cocktail Sugar)

Ingredients needed: (serves 1)
2 1\2 oz. Irish whiskey
Black coffee
Heavy or whipping cream
2 tablespoons sugar (optional)
Lime Tree Cove Sweet Mint Cocktail Sugar
or
Lime Tree Cove Gourmet Gingerbread Cocktail Sugar

Directions:
1. Wet the rim a heatproof cup or glass with a lemon or orange slice
2. Use your Barmaid to apply Sweet Mint or Gourmet Gingerbread Sugar to the rim.
3. Pour the Irish whiskey then add coffee.
4. Gently pour in the cream (Add sugar if desired)
5 Garnish with whipped cream and dust with the Cocktail Sugar used on the rim.
6. Enjoy!
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Autumn Harvest (Thanksgiving) Punch

A nice friendly cocktail, this punch is pleasing for everyone. It works great at Thanksgiving, and holds its flavor when stored in the refrigerator. At our Thanksgiving celebration we're always looking for something special to serve instead of just beer. This recipe is festive and easy for guests to enjoy by themselves (translation you don't need to make it for them).

Ingredients needed: (Serves many)
2 parts Grey Goose Vodka or Bacardi Light Rum
1 part Apple Juice
1 part Cran-Apple juice
1 part White Grape Juice
Orange or apple wedges
Ice
Lime Tree Cove Cinnamon Harvest Cocktail Sugar

Directions:
1.Mix all liquid ingredients.
2.Moisten glass rim with the fruit wedge, and use your Barmaid Drink Rimmer to rim the glass with Lime Tree Cove Cinnamon Harvest Cocktail Sugar.
3.Add ice and punch.
4.Enjoy
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Lime Tree Colada
(Uses Lime Tree Cove’s Chocolate Raspberry Cocktail Sugar)

Ingredients Needed: (Serves 1)
2 oz. Bacardi Light Rum
2 oz. pinapple juice
2 oz. coconut syrup
3/4 cup ice

Directions:
1. Mix rum, pinapple, and syrup
2. Add ice then blend
3. Wet rim using fruit slice
4. Apply Chocolate Raspberry Cocktail Sugar with The Barmaid
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Hallow-tini - a Halloween Martini that's great at any spooky gathering or get together.

(Uses Lime Tree Cove’s Mischief Maker Cocktail Kit)

Ingredients needed:(Serves 1)
4 ounces Blavod Black Vodka
(or your favorite vodka + ½ ounce Blue Curacao)
1 ½ ounces Chambord
1 cup Ice
Lime Tree Cove's Orange Cocktail Sugar from the Mischief Maker Package

Directions:
1. Pour all ingredients into a shaker, add ice, and shake thoroughly.
2. Moisten the rim of the glass with a lemon or lime wedge, then use your Barmaid to rim the glass with our Orange Cocktail Sugar from the Mischief Maker Package
3. Strain into a cocktail martini glass and Enjoy!

Our Mischief Maker Cocktail Kit is only available until Halloween so go to LimeTreeCove.com and get yours today!
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Baileys Infused Hot Chocolate
(Uses Chocolate Raspberry Cocktail Sugar or Sweet Mint Cocktail Sugar)

Ingredients needed: (Serves many)
Baileys Irish Cream
Hot Chocolate
Chocolate Raspberry or Sweet Mint Cocktail Sugar

Directions:
1.Heat 50% Baileys and 50% Hot Chocolate
2.Pour glass (one that can handle hot liquid!)
3.Rim beverage with either Chocolate Raspberry Cocktail Sugar or Sweet Mint Cocktail Sugar
4.Enjoy!
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7 Soups #5 Low Carb Chili

Ingredients
1 lb extra lean ground beef (5% fat)
1/2 tsp cinnamon, ground
1/2 tsp ground cumin
1/2 medium onions, chopped
1/2 tsp Worcestershire sauce
1 medium garlic cloves , mashed
1 tbsp chili powder
1/2 tsp black pepper
1/4 tsp hot red pepper flakes
1/4 tsp ground allspice
3 oz tomato paste
1 1/2 bay leaves
2 oz canned mushroom slices, drained (or fresh, cooked)
3/8 green bell pepper, chopped (1/2 small or 1/4 very large)
1 tsp salt (optional)
2 cup cold water


Directions
1 In large stockpot, brown meat, drain fat.
2 Add water, cinnamon, cumin, onions, Worcestershire sauce, cloves, salt (if desired), chili powder, pepper, allspice, tomato paste, bay leaves, mushrooms, and green peppers. Bring to a boil.
3 Reduce to simmer. Cook 3 hours, stirring occasionally. Remove bay leaves before serving.

Additional Information
This is excellent topped with shredded cheese or sour cream!

From: http://www.dlife.com/diabetes/diabetic-recipes/Low-Carb-Chili/r8983.html

7 Soup #4 Tortilla Soup

Ingredients
1/2 olive oil cooking spray
1 low carb tortilla (10-inch) , cut into 2" x1/4" strips
1/2 small onions , chopped
1/2 cup fresh chopped celery
1/2 medium tomatoes , coarsely chopped
1/4 tsp dried basil , leaves
1/4 tsp ground cumin
2 1/2 cup low sodium vegetable broth
7 3/4 oz canned pinto beans , rinsed, drained
1 tsp fresh cilantro , finely chopped
1 tsp fresh lime juice
1/2 pinch ground cayenne (red pepper) (to taste)
1/2 pinch salt (optional)


Directions
1 Coat medium skillet with cooking spray. Arrange tortilla strips in pan and coat with cooking spray. Cook over medium heat 5 minutes, flipping a few times until tortillas are golden and crispy. Remove to plate.
2 Coat large saucepan with cooking spray. Add onions, celery, tomatoes, basil, and cumin. Cook over medium heat 3 to 5 minutes.
3 Add vegetable broth and beans. Bring to boil. Lower heat to simmer 3 to 5 minutes.
4 Add cilantro, lime juice, and cayenne pepper. Season with salt, if desired.
5 When ready to serve, arrange tortilla strips in bowls and ladle soup on top.

From: http://www.dlife.com/diabetes/diabetic-recipes/Tortilla-Soup/r7231.html

7 Soups #3 Quick 5-Spice Chicken Noodle Soup

Ingredients
2 1/2 cup cold water
1 1/4 cup low sodium chicken broth
1/4 cup fresh chopped green onion , thinly bias-sliced
2 tsp low sodium soy sauce
2 medium garlic cloves , minced
1/4 tsp Chinese 5-spice powder
1/8 tsp ground ginger
2 cup chopped bok choy
1 medium red bell peppers , cut into thin bite-size strips
2 oz Pasta, somen, dry , broken into 2-inch lengths (or any very fine noodle)
1 1/2 cup cooked chicken breast, diced


Directions
1 In large saucepan, combine water, chicken broth, green onion, soy sauce, garlic, five-spice powder, and ginger.
2 Bring to boil. Add bok choy, sweet pepper strips, and somen.
3 Return soup to boil, and then reduce heat to gentle boil for 4 to 5 minutes, until noodles are tender.
4 Add chicken. Stir until heated thoroughly. Serve immediately

From: http://www.dlife.com/diabetes/diabetic-recipes/5-Spice-Chicken-Noodle-Soup/r4148.html

7 Soups #2 Leek and Chard Bisque

Ingredients
1 fresh leeks (about 1 1/2 inch thick)
3/4 lb chopped swiss chard
3 cup low sodium chicken broth
1 cup whole milk
1/4 tsp black pepper (or white pepper)
1 large hard-boiled eggs , chopped very finely
1/4 cup fresh chives , minced
1 pinch salt


Directions
1 Cut off and discard stem end and green top from leek and remove outer layer. Slice leek in half lengthwise and run each half under cold running water, separating layers to fully clean. Chop into large pieces.
2 Wash and drain chard. Cut off discolored stems. Cut chard lengthwise and chop into large pieces.
3 In large saucepan, combine broth, leek, and chard. Bring to boil over high heat. Cover, lower heat, and simmer 12 minutes or until leek and chard are very soft.
4 Using a slotted spoon, transfer leek and chard to a blender or food processor. Add 1/2 cup cooking liquid and purée until smooth. Transfer pureed vegetable back into pot. Add milk and pepper, stir constantly. Cook 3 to 4 minutes, being careful not to scald milk.
5 Ladle soup into bowls. Garnish with chopped egg, chives, and salt to taste.

From http://www.dlife.com/diabetes/diabetic-recipes/Leek-and-Chard-Bisque/r7204.html

Avocado Chicken Soup

Ingredients
4 1/2 cup low sodium chicken broth (or vegetable broth)
1 fresh avocado
1/2 pinch salt (optional, to taste)
1 roma tomatoes
1 whole jalapeno pepper
1/8 cup fresh cilantro , minced
1/2 tbsp fresh lime juice
1/2 tsp lime peel zest


Directions
1 In large saucepan, over medium high, bring broth to boil. Turn off heat.
2 While broth is heating, wearing gloves, slice peppers in half lengthwise. Remove seeds and mince peppers.
3 Wash and dice tomatoes.
4 Cut avocado in half, remove pit, and scoop out flesh. Place avocado in small bowl.
5 Add peppers, cilantro, tomatoes, lime juice and salt. Mash with fork, leaving avocado slightly chunky.
6 To serve, scoop heaping tablespoon of avocado mixture into each soup bowl. Ladle cup of hot broth around avocado mixture. Garnish with lime zest. Serve.

From: http://www.dlife.com/diabetes/diabetic-recipes/Avocado-Chicken-Soup/r8555.html

7 Soups #1 Beef and Barley Crockpot

Ingredients
3/4 lb top sirloin steak , cut 3/4 inch thick
14 oz low sodium beef broth, canned , low sodium
7 1/4 oz canned stewed tomatoes , undrained
3/4 cup sliced carrots
1 medium onions , cut into wedges
1/4 cup Barley, hulled, dry
1/4 cup cold water
1/2 bay leaves
1/2 tsp ground thyme
1 medium garlic cloves , minced


Directions
1 Remove excess fat from meat. Cut meat into 3/4" pieces.
2 In 3 1/2- or 4-quart slow cooker, combine meat, beef broth, undrained tomatoes, carrots, onions, barley, water, bay leaf, thyme, and garlic.
3 Cover and cook on low heat setting for 9 to 11 hours or on high heat setting for 4-1/2 to 5-1/2 hours. Remove and discard bay leaf.
Additional Information
Store extra barley in tightly covered containers up to one year in a cool, dry place.

Nutrition Facts available
From
http://www.dlife.com/diabetes/diabetic-recipes/Classic-Beef-and-Barley-Soup/r6011.html

Slow Cooker Tuna Casserole Crockpot

Ingredients:

2 cans cream of celery soup
1/3 cup chicken broth
2/3 cup milk
2 tablespoons dried parsley flakes
1 package (10 ounces) frozen peas, thawed
2 (7 ounces each) cans tuna, drained
10 ounces medium egg noodles, cooked until just tender
3 tablespoons buttered bread crumbs or potato chip crumbs
Preparation:

Grease bottom and sides of the slow cooker insert (a 4 to 5-quart crockpot). In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with buttered bread crumbs or potato chip crumbs. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

From: http://southernfood.about.com/od/tunacasserolerecipes/r/bl89c6.htm

Desert Tacos

Desert Tacos

From http://www.bettycrocker.com/recipes/dessert-tacos/5ed1a94d-2202-4b42-bf40-bfa18bd4dba0

TOTAL TIME 30 Min
SERVINGS 6

6 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 cup chopped drained canned peaches
1 cup chopped drained canned pineapple
3/4 cup fresh blackberries
2/3 cup fresh blueberries
12 medium fresh strawberries, sliced
2 medium bananas, sliced
6 rectangles (4x1x1 inch each) vanilla ice cream,
cut from 1/2-gallon brick (about 3 cups)
1/2 cup chocolate or caramel ice cream topping
1 cup whipped cream
1/2 cup chopped nuts (any variety)

1
Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, in large bowl, gently mix fruit.
2
Carefully remove cardboard from ice cream (do not damage cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch) rectangles. (Reassemble box around remaining ice cream for freezer storage; if necessary, wrap carton in plastic wrap to secure.)
3
Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Drizzle chocolate topping evenly over fruit. Top with whipped cream and nuts. Serve immediately

Seared Steak with Red Onions & Spinach

Seared Steak with Red Onions & Spinach Recipe

By Woman's Day Kitchen from Woman's Day | April 1, 2011


Steak and blue cheese were meant to be—and this bistro-style recipe proves how incredible the combination is. Serve the current version for dinner, or try it on bread for an amazing sandwich.

Active Time: 25 minutes
Total Time: 25 minutes

Recipe Ingredients
1 Tbsp plus 1 tsp olive oil
2 12-oz sirloin or strip steaks (1 1/2 in. thick)
Kosher salt and pepper
1 red onion, sliced into rounds, rings separated
2 bunches spinach, thick stems removed
1 Tbsp balsamic vinegar
2 oz blue cheese, broken into small pieces (optional)

Recipe Preparation
1. Heat oven to 400°F. Heat 1 tsp of the oil in a large cast-iron skillet over medium-high heat. Season the steak with 1/2 tsp salt and 1/4 tsp pepper and cook until browned on one side, about 3 minutes. Turn the steak.

2. Scatter the onion rings around the steak, drizzle with the remaining Tbsp oil and cook for 3 minutes. Transfer the skillet to the oven and cook to desired doneness, 4 to 5 minutes for medium-rare. Transfer the steak to a cutting board and let rest at least 5 minutes before slicing.

3. Add the spinach to the hot skillet with the onions, season with 1/4 tsp each salt and pepper, and toss with the onions until beginning to wilt, 1 to 2 minutes. Transfer the spinach and onions to plates and drizzle with the vinegar. Serve with the steak and blue cheese, if desired.

If seasoned regularly, your cast-iron skillet can last for decades and turn out flapjacks for generations to come. Go to womansday.com/skillet for easy instructions.

http://www.womansday.com/Recipes/Seared-Steak-with-Red-Onions-Spinach-Recipe

Chicken Milanese in 15 Minutes

Chicken Milanese
By Woman's Day Kitchen from Woman's Day | September 16, 2008

Active Time: 10 minutes
Total Time: 15 minutes

Recipe Ingredients
1 large egg, beaten
1 cup Progresso Panko Crispy Bread Crumbs, Italian Style
1 Tbsp grated Parmesan
4 chicken cutlets
3 Tbsp olive oil
2 Tbsp lemon juice
1⁄4 tsp each salt and pepper
4 cups salad greens
1 can (15 oz) cannellini beans, rinsed
1 cup halved grape tomatoes
1⁄2 cup sliced onion
Serve with: lemon wedges

Recipe Preparation
1. Put egg in a shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then into crumbs to coat.

2. Heat 1 of the oil in a large nonstick skillet. cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove.

3. Whisk remaining 2 Tbsp olive oil, the lemon juice, salt and pepper in a medium bowl. remaining ingredients and toss to mix and coat.

4. Serve cutlets topped with salad mixture. with lemon wedges.