Easy Pear Butter

INGREDIENTS:

3 lbs. ripe pears, peeled, cored and diced
3 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
pinch of groud nutmeg
pinch of ground cloves

DIRECTIONS:

Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep an eye on the mixture so that the bottom does not burn. Once it has reduced slightly and thickened, remove from heat and transfer to a food processor. Pulse until smooth. (Or you can skip this step and keep the pear butter chunky.)

Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.

*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.

Honey Srichach Chicken Foil Packs

Ingredients

1/2 cup uncooked instant brown rice
1/2 cup water
1 box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
4 boneless skinless chicken breasts (from 20-oz package)
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon Sriracha sauce
1 tablespoon chopped fresh cilantro

Directions:

Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.

Cut 4 (10x12-inch) sheets of Reynolds Wrap® Heavy Duty Foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.

In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.

Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.

Homemade Honey White Bread

INGREDIENTS

1 cup warm water (sometimes I need more or less)
1 tablespoon olive oil
1 egg
3½ cups flour
1 teaspoon salt
2 teaspoons yeast
½ cup honey or sugar

INSTRUCTIONS

Mix all ingredients together in mixer with dough blade until dough forms. It should be dry enough to not be sticky but wet enough to not crumble.

Lift dough out of bowl, spray with olive oil (I spray the bowl) and place dough back in bowl covered with towel, allow to rise for 30-60 minutes.

Knead with dough blade (will deflate).
Remove from bowl, place dough on flowered surface and knead by hand a few times.

Divide in half.

Roll into 2 loaf shapes and place in loaf pans (mist pan with olive oil first).
Cover and allow to rise (depends upon temp in room, but usually around 60 minutes – it should be slightly over the top edge of the pan, do not allow to over-rise).

Bake at 350 for around 20-30 minutes or until golden brown on top. At around the 15 minute mark, I mist the top of the loaf with olive oil and continue cooking until done.

Dr. Oz Slim down Drink

I'm starting these drinks tonight. I had one before dinner and could not taste the apple cider vinegar in it.

http://www.doctoroz.com/videos/swimsuit-slimdown-plan

Homemade Corn Dogs

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks 
2 Quarts Vegetable Oil, for frying

Directions:

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) 

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. 

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs

Honey Garlic Pork Chops

Ingredients:

1 1/2-2 pounds boneless pork chops
1/3 cup honey
1 cup ketchup
1/4 cup soy sauce
2 cloves minced garlic
Salt and pepper, to taste

Directions:

Preheat grill or griddle to medium heat.  In a small mixing bowl, combine honey, ketchup, soy sauce, and garlic.  Sprinkle pork chops with salt and pepper.  Brush each pork chop with prepared sauce on both sides.  Place pork chops on hot grill and cook for about 5 minutes on each side (or until cooked through), basting frequently.

Chocolate/Peanut Butter Granola Bars

Ingredients:

4 tbsp. (1/2 stick) unsalted butter or coconut oil
1/4 cup packed light brown sugar or brown rice syrup
1/4 cup honey
2 cups plain granola
1 cup rice cereal (Rice Krispies, etc.)
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips

Process:

Line two 9×5 loaf pans or one 11×7 inch baking pan (see tip #4 above if you want to use 9×13) with foil or parchment. Lightly butter or spray the foil.

Combine butter, honey and brown sugar in a large saucepan over medium heat. Stir until the butter is melted.

Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar is dissolved, 2 minutes. Remove the saucepan from the heat.

Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.

Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate and peanut butter chips onto the top of the granola and gently press them down with the spatula.

Let sit for 15-20 minutes or until mostly cooled and set*; lift out of the pan and cut into bars.

Recipe Note:

If the bars are sticky but not quite holding together, place them in the fridge to harden for 10-15 minutes. I’ve noticed that on very warm days, the bars don’t always harden at room temperature, this is especially true if you use brown rice syrup.

Roadhouse Cinnamon Butter

Ingredients:

1 stick of butter (room temperature)
1/4 cup powdered sugar
1/3 cup honey
1 tablespoon cinnamon

Directions:

Mix all ingredients together and store in air tight container. Keep refrigerated.

*Sorry about the pictures they are NOT the greatest*

Easy Blender Salsa

Ingredients:

1 (14oz) can diced tomatoes
1 (10oz) can rotel
1/2 small onion, roughly chopped
1 clove garlic or 1/8 tsp garlic salt
1/2 - 1 jalapeño (depends on how hot you want it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
Small to medium handful of cilantro, washed
Juice of 1 lime

Directions:

Put all ingredients in the blender and pulse for 30 seconds or so until are ingredients are finely chopped and salsa is desired consistency.

Taste for seasoning and adjust to taste.

Chill and serve.

Makes quart jar.

Hot Buttered Yum Chex Mix

Ingredients:

2 cups Cinnamon Chex cereal
4 cups Honey Nut Chex cereal
1/4 cup butter
1/4 cup packed brown sugar
2 tablespoons honey
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon rum flavoring
2 cups miniature marshmallows

Directions:

In large microwave now place cereal. In 2-cup microwaveable measuring cup, microwave butter, brown sugar and honey uncovered on high for 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated.

Microwave uncovered on high 3 minutes, stirring and scraping bowl after each minute.

Cool slightly; about 5 minutes. Stir in marshmallows. Spread on wax paper. Store ok airtight container.

Pork Steaks, Honey Roasted Red Potatoes, and Southern Skillet Corn

PORK STEAKS

Ingredients:

1/4 cup butter

1/4 cup soy sauce

1 bunch green onions

2 cloves garlic, minced

6 pork butt steaks

Directions:

1. Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.

2. Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

HONEY ROASTED RED POTATOES

Ingredients:

1 pound red potatoes, cut in 1 inch chunks
2 tablespoons diced onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt to taste
Ground black pepper to taste

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
2.Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Mix thoroughly to coat all potatoes.
3.Bake in the preheated 375 degrees oven for 40 or so minutes until tender, stirring a few times during cooking.
**If you want them extra crispy outside, throw on broil for 1-2 minutes.


SOUTHERN SKILLET CORN


Ingredients:

6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

Directions:

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings

Easy Blender Salsa

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

***I only hit pulse for like 15 seconds and that was good with my blender... Just blend until you get the consistency that you want***