Frozen Hot Chocolate

Frozen Hot Chocolate

2 Proteins 0 Fats 2 Carbs
Prep Time: 5 min.
Cook Time: 1 hour freezing time
Servings: 2
Great idea if you're craving something sweet but don't want to ruin you eating habits.
Ingredients
2 Tbsp cocoa powder
Scant 1/16th tsp. salt (do not skip this)
1/2 tsp. Stevia
Enough milk to make blender work(about 1/2 cup)
1 cup milk
1 scoop BioTrust protein powder
Directions
Whisk 1 cup skim milk, cocoa powder, salt, and Stevia in microwave-save bowl. Microwave for 30 seconds, stir, and then microwave for another 30 seconds. Let cool and pour into an ice cube tray. Put in freezer until frozen solid. Pop half of the frozen cubes into a blender, add about 1/2 cup milk (or whatever it takes to make your blender work well) and protein powder. I add a little bit more Stevia to make it a little sweeter while I'm mixing it, but that would be up to you. Blend until smooth. Enjoy!

Chicken Lime Fiesta Soup

Chicken Lime Fiesta Soup

 

Ingredients:...
-1 tbsp olive oil
-2 jalapeños, seeded/minced
-1 cup green onions, minced
-3 cups cooked chicken, shredded
-32 oz. organic chicken broth
-2 tomatoes, seeded and diced
-1/3 cup cilantro, chopped
-3 tbsp lime juice
-2 tbsp garlic, minced
-1 tsp cumin, ground
-1 tsp salt
-2 avocados, diced

Directions:
1. In a large pot heat olive oil over medium heat. Add green onion and jalapeños (add a few seeds if you want it spicy), sauté for 2 minutes.
2. Then add garlic and sauté for an additional minute.
3. Add shredded chicken, chicken broth, tomatoes, cilantro, lime juice, cumin, and salt.
4. Simmer soup for 15 minutes.
5. Serve with diced avocado in each bowl.

Crockpot Apple Butter

Approx. 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
Dash of salt
3/4 cup water or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. Store in refrigerator for up to 6 weeks. Freeze for longer storage. Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar. To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

My changes:
- I reduced the sugar to 1 cup. Now that its done it tastes fine, but I decided to add some brown sugar to it, just to give it a little something more. I used a large spoon from the silverware drawer and put two heaping spoonfuls in. It tastes perfect to me now! 3 cups of sugar would have been way too much!
- I used apple juice instead of water
- Mine has been cooking on low for 16 hours! I put it in at 4:30pm yesterday. By 10pm it was just mushy chunks of apples, so I left it overnight. I woke up to nice dark brown chunky apple butter. I used a submerssion handheld blender to smooth it out. Its perfect! Now its on warm while I wait for the jars to sanitize in the dishwasher. I'm going to attempt canning!

Crumb Top Apple Pie

Delicious and easy, from Taste of Home!


Crumb Topped Apple Pie

Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water

FILLING:
5 large tart apples, peeled and thinly sliced
2/3 cup sugar
5 teaspoons all-purpose flour
1-1/4 teaspoons ground cinnamon

TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter

Directions
In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples.

For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 8 servings.

Nutritional Facts 1 piece equals 443 calories, 18 g fat (7 g saturated fat), 15 mg cholesterol, 189 mg sodium, 68 g carbohydrate, 3 g fiber, 4 g protein.

Tuna Salad

Tuna Salad Lettuce Wraps with Capers and Tomatoes(Makes about 4 servings or 8 individual wraps; recipe adapted from The Ultimate Low-Carb Cookbook by Mary B. Johnson.

Ingredients:
10-12 oz. canned tuna
1/4 cup mayo
1 tsp. Dijon mustard
1 T lemon juice
1/4 tsp. celery seed
1/2 cup finely chopped celery
1 T capers, chopped
2 green onions, thinly sliced

Instructions

Drain tuna into a fine-mesh strainer and press down to drain out the oil (or water if you use water-packed tuna.)  While tuna drains stir together the mayo, Dijon, lemon juice and celery seed

Chop the celery and capers and thinly slice the green onions.

When the tuna has drained, put it in a bowl (with a snap-tight lid if you won't be eating it all at once.)  Stir in the dressing until it's well-distributed in the tuna, then mix in the celery, capers, and green onions.

This kept well in the fridge for several days.

Smoked Brisket

Oklahoma Joe's Smoked Brisket Flat

---

Total Time:

7 hr 30 min

Prep:

30 min

Inactive:

1 hr

Cook:

6 hr

---

 

Ingredients

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Spanish paprika
• 2 tablespoons chili powder
• 1 tablespoon celery salt
• 1 tablespoon lemon pepper
• 1 tablespoon freshly ground black pepper
• 1 teaspoon freshly ground white pepper
• 1 teaspoon cayenne pepper
• 1 (5 to 8 pound) beef brisket (flat cut)
• 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
• 1 cup apple juice
• 1 1/2 cups your favorite BBQ sauce, for serving

Directions

Special equipment: spray bottle for apple juice
Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

---

Barbecue

Pampered Chef Bread

5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 cups)
2 teaspoons dry yeast
2 teaspoons sugar
1 teaspoon salt
2 cups hot water (120° to 130°)

*Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water and beat 100 strokes, or three minutes with a mixer. Stir in the remaining flour until the dough is no longer sticky. Knead 8 minutes. (I use the dough hook on my kitchen aid mixer).

Place the dough in a greased bowl and cover with a damp towel. Let rise 15 minutes.
Punch down and shape into a large loaf. Place the dough in a deep baker that has been oiled.

Cut a slit about 1/2 inch deep along the top and several small slits on either side of the first slit. It will look a little like a branch with leaves when you are done.

Put the lid on the baker and place in a COLD oven. Turn oven to 400° and bake for 40 minutes. Don’t peek at it. You just have to trust that it is doing what it is supposed to.

Remove the lid and bake an additional 10-15 minutes to brown the top.