Buttermilk Chicken Rub

A little of this rub goes a long way. This recipe makes enough rub for at least 6 batches of Buttermilk chicken.

1 ½ T. ground celery seed 
1 t. fresh-ground pepper
1 t. onion powder
1 t. garlic powder
½ tsp. smoked paprika
½ t. ground yellow mustard
¼ t. dill (dried) or 1/4 t. chopped parsley

Mix all ingredients together in a small bowl. Sprinkle on Grilled Buttermilk Chicken. Store in a small plastic container or ziploc bag.

Gourmet Lemonade

Gourmet Lemonade Syrup Concentrate

As simple as gourmet comes, yeilding enough concentrate to make glass after glorious glass of this sweet, fresh lemonade with just a titch of added flavor for interest. How lovely is that?!

3 c. fresh-squeezed lemon juice

3 c. sugar

2 whole nutmeg

Dash of ground nutmeg

1/2 vanilla bean (one with the seeds already scraped out)

1/4 tsp. almond flavoring

In a large saucepan, combine 1 1/2 cups of the lemon juice and all of the sugar. Add the whole nutmeg, dash of nutmeg, vanilla bean and almond flavoring. Stir together over medium-high heat, just until the sugar dissolves. Remove and stir in remaining lemon juice. Store in the fridge for up to 1 week.

To make lemonade: add three parts of water to one part of lemonade concentrate.

 

Pure Fruit Icecubes

A glass of lemonade is a true treat. But a glass of lemonade that you get to customize with colored cubes of frozen fruit? Well, that's just a dream come true for kids and adults alike. Absolutely a dream come true.

2 c. prepared Gourmet Lemonade

Variation of fresh fruits to puree in blender

(try kiwi, berries, mangos, guava, limes, watermelon, cherries)

In a blender, add a single type of fresh fruit (use several tablespoons of prepared lemonade if needed to thin out for complete pureeing). Blend well, pureeing entirely or leaving just a touch of chunkiness if desired. Pour pureed fruit into ice cube trays. Freeze. Drop into glasses of fresh Gourmet Lemonade. Enjoy!

Peanut Butter Oatmeal Bars

1 c. peanut butter

1 egg

1/2 c. butter

1 c. brown sugar

1 c. Coach's Oats

3/4 c. whole wheat flour

1/4 c. white flour

1/2 tsp. soda

In a large bowl, cream together peanut butter, egg, butter and brown sugar until light an whippy. Add remaining ingredients, then press into a small cookies sheet. Bake in an oven preheated to 375 degrees for exactly nine minutes. Don't overcook it! It might look a little soft and gooey, but it will set as it cools. Allow to cool before frosting & cutting into bars.

Whippy Cocoa Fudge Frosting

Who knew that four ingredients could make a frosting so, so divine? Well, now we do. Shall we tell the world or keep it secret and eat it all ourselves?

2 sticks butter, softened

4 c. powdered sugar

1/4 c. milk

1 1/2 c. semi-sweet chocolate chips

In a microwave safe bowl, melt chocolate chips just until barely melted. Using and electric beater/mixer, beat in the butter, then slowly add the powdered sugar and just enough milk to make the frosting a nice, spreadable consistency. Frost cooled bars. Allow frosting to set up for about 30 minutes before cutting. ENJOY!

Recipe & Photo’s from Cheeky Kitchen!! :) LOVE HER!!

Ramen Cabbage Salad

Ingredients

• 1/2 large head cabbage, coarsely chopped
• 1 (3 ounce) package ramen noodles, crushed
• 1/2 cup sunflower seeds
• 1/2 cup vegetable oil
• 3 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Directions

1. Toss together the cabbage, noodles and sunflower seeds or almonds.
2. Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Ramen Noodle Salad

Ingredients

• 4 (3 ounce) packages chicken flavored ramen noodles
• 1 cup diced celery 
• 1/2 red onion, diced
• 1/2 green bell pepper, diced
• 4 ounces frozen green peas
• 1 cup mayonnaise (or greek yogurt)

Directions

1. Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
2. In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
3. Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.

Lap Salad

Ingredients

• 2 boneless chicken breast halves, cooked and diced
• 2 ounces almonds
• 2 green onions, chopped
• 1 tablespoon white sugar
• 2 tablespoons sesame seeds
• 1 (3 ounce) package ramen noodles, crushed
• 1/2 medium head cabbage, shredded
• 1/2 cup vegetable oil
• salt and pepper to taste
• 3 tablespoons distilled white vinegar

Directions

1. Combine chicken, nuts, onion, sugar, sesame seeds, noodles and their flavor packet and cabbage in large bowl. In small bowl combine oil, salt, pepper and vinegar. Pour oil mixture over noodle mixture. Let stand overnight in refrigerator and serve.

Just another spin on the Ramen Salad – this time adding in some protein from the chicken!!

Slow Cooker Puffy Pizza

(Picture from A Year of Slow Cooking – the recipe is from her, too but, I have changed it to fit OUR family!!)

The Ingredients.

1 pound lean ground beef
1 small onion – emulsified with garlic and spaghetti sauce mix)
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (see below for my recipe)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour (Mixture of wheat and white)       1 cup milk
2 eggs      1 cup shredded mozzarella cheese
20 pepperoni slices         1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix

1 1/2 teaspoons kosher salt
1 tablespoon cornstarch
1 tablespoon dried minced onion or onion powder
1 tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes (ground to a powder)
3/4 teaspoon Italian seasoning

The Directions.

In crock pot brown beef, onion, and garlic. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. I have a slow cooker that you can  sauté in. If you can’t in yours – do the aforementioned in a skillet on the stove top.
In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.
Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.

***** Okay, I cooked this recipe up. While it was good, it most definitely was NOT pizza like. It tasted more like a Pizza quiche. :) The children had mixed feelings on it - but, they ate it. I will probably make it again but, make it more breakfasty like for conference morning or something. :) *****