How To Preserve Your Carved Pumpkin

I realize this isn't exactly food related but it's almost fall and with the change of seasons comes one of my favorite things...pumpkin carving!

Keep your awesome creation from turning brown with these simple steps!

After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use 1tsp: 1gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down) add 2 tablespoons of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkins to keep it looking fresh for weeks!

Toffee Pecan Cheesecake

 Ingredients
1/3c digestive biscuit crumbs
1/4c ground pecan nuts
3 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg 
1/4c butter or margarine, melted 
16 oz cream cheese, softened
1/2c caster sugar
1/2 teaspoon vanilla extract
2 eggs
4 tablespoons toffee sauce
1/2c chopped pecans

Directions

1. Preheat oven to 355. In a medium bowl, combine digestive biscuit crumbs, ground pecans, sugar, cinnamon, mixed spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9" springform cake tin.
2. In a large bowl, Beat cream cheese, 1/2c sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling over base.
3. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
4. In a small bowl, combine toffee sauce and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

*Converted from a UK recipe - original directions were in Metric/Celsius
http://allrecipes.co.uk/recipe/10473/toffee-pecan-cheesecake.aspx

Maryland Crab Cakes

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.


www.skinny90.com
www.winwithchrisnow.com

Crab Stuffed Mushrooms

Ingredients
35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese


Directions
Preheat oven to 400 degrees F.

Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.

Bake in oven for 12-15 minutes until cheese is lightly browned.

Country Butcher Shop 

Crock Pot Breakfast Apples

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.

Do NOT stir.

Cook overnight for 8 - 9 hours on low.
 
 Emilys Skinny Friends- Weight Loss Support Group

Frozen Peanut Butter Cheesecake

Ingredients
6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter
 
Directions
1 - In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2 - Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3 - In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4 - Add vanilla and lemon juice and mix until combined.
5 - Gently fold in the whipped topping. Pour filling into the prepared crust.
6 - Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7 - Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

Lemon Blossoms

Ingredients: 
18.5 oz pkg yellow cake mix
3.5 oz pkg instant lemon (or French vanilla
orange, lime, etc) pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioner's sugar
1/3 cup fresh lemon juice (or orange, lime, etc depending on what flavor you are making)
1 lemon (zested.. or orange or lime again)
3 Tablespoons vegetable oil
3 Tablespoons water

Directions:
Preheat oven to 350 Degrees F.  Spray miniature or regular muffin tins with vegetable oil cooking spray.  Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amout of batter, filling each muffin tin half way.  Bake for 12 minutes (16-18 min for a regular muffin tin).  Turn out onto a tea towel.  If they stick a little, ease the edges loose first.

To make the glaze, sift the sugar into a mixing bowl.  Add the lemon juice, zest, oil, and 3 Tablespoons water.  Mix with a spoon until smooth.  With fingers, dip the cupcakes into the glaze while they're still WARM, covering completely.  Place on wire racks with waxed paper underneath to catch any drips.  Let the glaze set thoroughly, about 1 hour, before storing in container's with tight-fitting lids.

From Cyndy @ The Creativity Exchange - http://www.thecreativityexchange.com/2013/03/easy-lemon-blossom-tea-cake-cookies.html

Mini Berry Tarts

Ingredients

• 1 (16.5 ounce) package Pillsbury refrigerated sugar cookie dough
• 8 ounces cream cheese, softened
• 2 tablespoons heavy cream
• 1½ cups powdered sugar
• 1 teaspoon vanilla
• 1 quart of strawberries chopped into small pieces, or whole raspberries

Instructions

1. Preheat oven to 350 degrees and spray a mini muffin pan generously with cooking spray.
2. Fill each section with a 1 inch ball of sugar cookie dough trying to make sure that the dough is distributed evenly. Try not to let the dough go over the edge of the pan to prevent sticking.
3. Bake the tarts for about 10-12 minutes or until golden brown.
4. Let them cool for about a minute. Gently press the center of the tart to make space for the cream cheese filling. You can use anything you want here to do this. I used the handle of my whisk.
5. Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack or use a knife to loosen the edges. I found that placing them in the fridge allows them to cool faster and makes removing easy. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer.
6. For the filling: In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.
7. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy. Feel free to add more powdered sugar if you like the filling a bit firmer.
8. Beat in the vanilla extract.
9. Fill a piping bag or ziplock bag with the filling mixture and pipe into each tart.
10. Top with small pieces of strawberry, or a whole raspberry.
11. Keep refrigerated until ready to serve.
12. Tarts will soften as they are stored in the refrigerator so serve the same day.

From Julie at http://lovelylittlekitchen.com/

Skinny Shake

Tastes just like a Wendy's frosty!

Ingredients
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana

Blend.

Cracker Barrel Broccoli Cheddar Chicken

Ingredients
4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Instructions
Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

 Kathy & Friends Journey to a Healthy Life

Garlic & Lemon Chicken with Green Beans & Red Potatoes

Gluten free, Low Carb, Diabetic Friendly and so simple to make!

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

For more great recipes visit the Country Butcher Shop on facebook!
https://www.facebook.com/pages/Country-Butcher-Shop/192086657492878

Grilled Peach & Poundcake Kabobs!

Ingredients
Absolutely Almond Pound Cake Mix™ prepared (by Tastefully Simple)
6-7 fresh firm peaches pitted
4 Tbsp. sugar
1/2 bag large marshmallows
Creamy Caramel Sauce
4 Tbsp. chopped walnuts (optional)

Instructions
Prepare pound cake as directed on the package; cool completely. Cut into cubes about 1½-inch in diameter. Slice peaches into thick wedges; sprinkle with sugar and let stand about 10 minutes. Grill peaches over medium heat until tender and slightly charred, about 2-4 minutes per side. Alternate cake cubes, peaches and marshmallows on skewers. Drizzle with warmed caramel sauce, and sprinkle with walnuts if desired. Serve immediately. Makes 8-9 dessert kabobs.

Single Serving Chocolate Chip Cookie

For those days when you just want to make one cookie!

Ingredients
1 tbsp butter melted
1 tbsp white sugar
1 tbsp brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 cup flour
2 tbsp chocolate chips

Microwave 40-60 seconds in a cup or bowl... Single serving deep dish chocolate chip cookie!

Chocolate Chip Cookie Cheesecake

Ingredients
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Instructions
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

Join Angie here for more every day fun, tips, recipes, weight loss support & motivation
https://www.facebook.com/groups/AngiesHealthyHabits/

FOLLOW Angie ON FACEBOOK
She is always posting awesome stuff!
https://www.facebook.com/angie.kfar

Apple Braid

Ingredients
3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread

2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze:
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg

Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.

Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

FRIEND OR FOLLOW Amanda-
  She is always posting awesome stuff!
https://www.facebook.com/amandaealy.sbc

Also JOIN her here for more every day fun, tips, recipes, weight loss support & motivation
http://www.facebook.com/groups/amandashealthyfriends/

http://bit.ly/13qzuyc 

Amazing Scallops!

Ingredients:
1 pound fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All-purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in half

Directions:
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.) Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total.

Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook for 1 minutes longer. Add salt and pepper to taste. Serve immediately with a squeeze of lemon juice.

✿ Join Deb's group for daily recipes, fun & handy tips, motivation, -> DEB's Healthy Friends ~ Weight Loss Support Group

✿♥✿ FOLLOW Deb ✿♥✿
  She is always posting awesome stuff! =>> https://www.facebook.com/deb.nicholson

http://GetHealthywithDEB.EatLessFeelFull.com/

Dr. Pepper Pulled Pork

 
Ingredients:
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Directions:
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
 
For more great recipes lots of fun, amazing ideas... !
Click and join their Facebook group -> DEB's Healthy Friends ~ Weight Loss Support Group
FOLLOW Deb for more cool stuff -> Deb Fowler Nicholson

Crab Rangoon

Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Recipe By Metabolic Cookbook http://tiny.cc/Metabolic

Texas Roadhouse Butter

Ingredients
1 stick unsalted butter, room temperature
1/4 c. powdered sugar
1/4 c. honey
1 tsp. ground cinnamon

Whip the room temperature butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy. Makes about 3/4 cup.


Friend or Follow Dana, she's always posting fun stuff!
Dana Aldrich

For more awesome recipes, weight loss tips & fitness....Join Dana here Getting Fit With Dana

www.getfitwithdana.com