Peppermint Oreo Truffles

Ingredients

• 39 Oreos, divided (Orignal NOT Doublestuff. This is one entire 15.5 oz pkg)
• 1 (8 oz) pkg cream cheese, softened 
   Coupons
• 16 oz. vanilla almond bark or candy melts

Directions

• Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor (entire cookie, DON'T remove cream filling) and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl along with cream cheese and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, the should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes. Meanwhile crush remaining 3 Oreos.
• Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with remaining crushed Oreos then allow chocolate to set. Store in an airtight container in refrigerator.
• Recipe Source: adapted from Kraft

Buckeyes

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

• 4 cups sifted confectioners' sugar
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons shortening

Directions

1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Apple Pie Filling - Canning

Ingredients

• 4 1/2 cups white sugar
• 1 cup cornstarch
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons salt

• 10 cups water
• 3 tablespoons lemon juice
• 2 drops yellow food coloring
• 6 pounds apples

Directions

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. 
2. Add salt and water and mix well. 
3. Bring to a boil and cook until thick and bubbly. 
4. Remove from heat and add lemon juice and food coloring.
5. 
   
6. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
7. 
   
8. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
9. 
   
10. Fill jars with hot syrup, and gently remove air bubbles with a knife.
11. 
    
12. Put lids on and process in a water bath canner for 20 minutes.

Spicy Italian Pasta

Ingredients

• 1 white sweet potato, peeled and spiralized {use a spiralizer like this}
• 2 large spicy italian sausage links, about ¾ pound
• 2 tsp ghee
• ½ small onion, sliced
• 2 garlic cloves, minced
• 1 small red bell pepper, cored and thinly sliced
• 10 asparagus spears, ends cut off and cut into 1-in pieces
• 14 oz can fire-roasted tomatoes
• ¼ tsp sea salt
• ¼ tsp black pepper
• 1 tbls olive oil

Instructions

1. Melt ghee over medium-high heat in a large flat-bottom skillet. Remove sausage casing and crumble into pan in small chunks. Let brown for a couple minutes then remove to a bowl.
2. Add the onion and garlic to the sausage drippings. Cook for 5-7 minutes until onions are translucent. Next add in the bell pepper and asparagus. Cook for about 10 minutes until veggies are tender.
3. Next add in the tomatoes, salt and pepper. Use a wooden spoon to scrap up all the flavor bits from the bottom of the pan. Bring the mixture to a simmer for 1 minute then reduce heat back to medium-high.
4. Toss in the sausage and spiralized noodles. Use tongs to fully incorporate the noodles with the sauce. Cover and cook for another 5-7 minutes. Finish with a drizzle of olive oil.

Shrimp, Pineapple and Bacon Skewers

Ingredients

• 2 lbs. raw shrimp, peeled
• 1 lb. bacon, half-cooked, with each slice cut in half
• 1 fresh pineapple, peeled, cored, and cut into one-inch pieces
• 2 cups ketchup
• 2 tbsp. coconut aminos
• 4 oz. pineapple juice
• Small wood skewers

Preparation

1. Preheat your oven or grill to 425 F.
2. In a bowl, mix ketchup, coconut aminos, and pineapple juice. Set aside.
3. To assemble each skewer, place the shrimp with the curve towards you, and place a piece of pineapple in the curve. Then wrap a half-strip of bacon around the outside of the shrimp.
4. Poke the skewer through the bacon, pineapple, and shrimp, and finally through the the opposite end of the bacon.  Thread 2 to 3 shrimp onto each skewer.
5. Brush each skewer with the pineapple-ketchup sauce, making sure they are well coated.
6. Place the skewers in a roasting tin or on a grill, and cook for 10 to 12 minutes.

Maple Balsamic Braised Chuck Roast

Ingredients

• 2 to 3 lb. chuck roast
• 1 cup beef stock
• ⅓ cup maple syrup (optional)
• ⅓ cup balsamic vinegar
• ⅓ cup coconut aminos
• 3 garlic cloves, minced
• 1 onion, minced
• Cooking fat
• Sea salt and freshly ground black pepper

Ingredients for the caramelized vegetables

• 4 carrots, sliced
• 2 sweet potatoes, peeled, and diced
• 3 parsnips, peeled, and sliced
• 1 red onion, quartered
• 2 garlic cloves, minced
• 3 tbsp. olive oil
• 2 tbsp. maple syrup or raw honey (optional)
• Fresh thyme sprig
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 350 F.
2. In a bowl, combine the beef stock, maple syrup, balsamic vinegar, coconut aminos, garlic, and minced onion.
3. Season the meat with sea salt and freshly ground black pepper.
4. Melt some cooking fat in a Dutch oven placed over a medium high heat.
5. Brown the meat on all side for 2 to 3 minutes per side, and pour the sauce on top.
6. Place in the oven and cook for 2 hours and 30 minutes.
7. In a bowl, combine all the ingredients for the vegetables and season to taste.
8. Spread the vegetables out over a baking sheet, top with a sprig of fresh thyme, and cook in the oven for 30 to 40 minutes.
9. Serve the meat with the caramelized vegetables.

Crispy Chicken Bites

Ingredients

• 1 lb. chicken breast, cut into chunks
• 2 eggs
• ½ cup tapioca starch
• ¼ cup coconut oil
• 1/3 cup hot sauce (optional)
• 2 tbsp. ghee (optional)
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl, combine the eggs, the tapioca starch, and season with salt and pepper to taste.
2. Place the chicken pieces in the batter and stir until well-coated.
3. Warm coconut oil in a skillet place over a medium-high heat.
4. Carefully place the chicken pieces into the hot skillet, and cook for 4 to 5 minutes per side.
5. If you want the chicken bites to be spicy, heat the hot sauce and ghee in a small saucepan over a low heat until well-combined. Then add in the chicken and toss until everything is covered.
6. Place the chicken bites in the oven on broil for 3 to 4 minutes per side to make them extra crunchy.

Fried Chicken With Spicy Cumin Coleslaw Recipe

Ingredients

• 3 lbs. chicken pieces with skin and bones
• 2 cups almond flour
• 1 cup coconut flour
• 2 eggs, beaten
• ¼ cup almond or coconut milk
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. paprika
• Olive oil
• Sea salt and freshly ground black pepper

Ingredients for the spicy cumin lime coleslaw

• 1 medium head cabbage, shredded
• 3 carrots, peeled and shredded
• 1 sweet onion, chopped
• ¼ cup lime juice
• ½ tsp. cumin
• 2 cloves garlic, minced
• 2 tsp. Homemade Sriracha
• 1/3 cup homemade mayonnaise or olive oil
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl, combine all the ingredients for the coleslaw. Give everything a good stir, and refrigerate until ready to eat.
2. Preheat your oven to 400 F.
3. Season the chicken pieces with paprika, sea salt, and freshly ground black pepper.
4. In a large bowl, combine the garlic powder, onion powder, oregano, almond flour, and coconut flour.
5. In another bowl, whisk together the eggs and almond milk.
6. Taking one chicken piece at a time, dip in the egg mixture, dredge in the flour mixture, and set aside.
7. Let the chicken sit for a few minutes and then coat again with the almond flour; making sure each piece is well-covered.
8. Set the chicken pieces on a wire rack or directly on a baking sheet.
9. Bake in the preheated oven for 40 to 45 minutes.

Ribs with BBQ Applesauce

Ingredients

• 5 to 6 lbs. baby back pork ribs; (membrane removed);
• 2 tbsp. chili powder;
• 2 tbsp. paprika;
• 1 tbsp. dried oregano;
• 2 tsp. ground mustard;
• 4 garlic cloves, minced;
• Sea salt and freshly ground black pepper to taste;

BBQ Apple Sauce

Ingredients

• 1 1/2 cups homemade ketchup;
• 1 cup applesauce;
• 1/2 onion, minced;
• 3 cloves garlic, minced;
• 3 tbsp. clarified butter;
• 3 tbsp. apple cider vinegar;
• 2 tbsp. chili powder;
• 1 tbsp. paprika;
• ½ tsp. ground cinnamon;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. In a small bowl, combine all the ingredients for the rub: chili powder, paprika, dried oregano, ground mustard, garlic, salt and pepper.
2. Evenly coat both sides of the ribs with the spice rub and refrigerate for 8 to 12 hours.
3. Preheat your oven to 250 F.
4. Put the ribs on a baking sheet and cook for 1 ½ hours.
5. While the ribs are cooking, get busy making the apple BBQ sauce.
6. Warm the clarified butter in a saucepan over a medium heat, and cook the onion and garlic until soft.
7. Then add the apple cider vinegar, ketchup, applesauce, chili powder, cinnamon, paprika and salt and pepper to taste.
8. Let this simmer for 30 minutes.
9. Baste the ribs with the sauce and let them continue cooking for another 30 minutes, basting every 10 minutes on each side with the sauce.
10. When the ribs are cooked, take them out of the oven.
11. Preheat your broiler or grill.
12. Broil or grill the ribs 5 minutes on each side and serve. You can baste with the sauce before you broil or grill if you want more sauce on your ribs.

Pulled Pork Stuffed Sweet Potatoes

Ingredients

• 2 lbs. boneless pork loin;
• 4 large sweet potatoes, washed;
• 1 red onion, thinly sliced;
• 2 green onions, thinly sliced;
• 2 garlic cloves, minced;
• ½ cup beef stock;
• 1 tsp. chili powder;
• 1 tsp. paprika;
• ½ tsp. ground cumin;
• ¼ cup apple cider vinegar;
• 1 cup homemade BBQ sauce;

Preparation

1. In a small bowl, combine the chili powder, cumin, paprika, and salt and pepper to taste.
2. Rub the mixture evenly over the pork.
3. Place the onion, garlic, pork, and beef broth in a slow cooker.
4. Cover and cook on low for 8 hours.
5. Preheat your oven to 400 F.
6. Put the sweet potatoes in the oven and bake for 45 minutes, or until potatoes are tender.
7. Remove the meat from the slow cooker and place in a large bowl. Use a slotted spoon to remove the onion chunks and place in the same bowl as the pork. Using two forks, pull the meat apart.
8. Add the BBQ sauce and the apple cider vinegar to the slow-cooker, and cook the sauce for another 30 minutes.
9. Slit each sweet potato down the middle.
10. Fill each sweet potato with the pulled pork. Sprinkle with green onions, and drizzle with extra BBQ sauce to serve.

Fire Roasted Salsa

Ingredients

• 2 lbs. Roma tomatoes;
• 1 jalapeño pepper;
• 1 large white onion, sliced;
• 3 garlic cloves, minced;
• 1/2 bunch cilantro;
• 1 tbsp. fresh lime juice;
• ¼ tsp. cumin;
• ½ tsp. oregano;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your grill to a medium-high heat.
2. Place the tomatoes, onion, jalapeño, and garlic in a single layer on a baking sheet.
3. Grill the vegetables until blackened on all sides, 10 to 15 minutes per side.
4. Transfer the cooked vegetables to a food processor and pulse until coarsely pureed.
5. Transfer the salsa to a bowl. Add the cumin, the lime juice, the oregano, the cilantro, and season with salt and pepper to taste. Give everything a good stir.
6. Refrigerate or serve warm right away.

Slow Cooker Queso Chicken Chili Recipe

Ingredients

• 1 lb. boneless skinless chicken breasts;
• 3 bell peppers, minced;
• 1 red onion, chopped;
• 1 jalapeño pepper, minced; (optional)
• 2 cups salsa;
• 2 garlic cloves, minced;
• 1½ cup water;
• 1 tsp. ground cumin;
• 2 tsp. chili powder;
• 1 avocado, chopped;
• Sea salt and freshly ground black pepper;

Preparation

1. In a slow-cooker, combine the chicken breasts, garlic, salsa, water, cumin, chili powder, onion, and season with salt and pepper to taste.
2. Cover and cook on low for 6 to 8 hours (or on high for 3-4 hours).
3. Once the cooking is done, remove the chicken breasts. Shred them with a fork, and return them to the slow-cooker.
4. Place the bell peppers and jalapeño in a large skillet over a high heat and cook for 4 to 5 minutes or until well roasted.
5. Add the peppers and jalapeño to the slow-cooker.
6. Give everything a good stir and cover.
7. Let the chili simmer for another 20 minutes, and add some water to reach the desired consistency, if needed.
8. Top with avocado before serving.

Spice-Rubbed Chicken with Avocado Salsa Recipe

Ingredients

• 4 boneless skinless chicken breasts
• ½ tsp. cumin
• 1 tsp. chili powder
• 1 tsp. paprika
• ½ tsp. garlic powder
• Sea salt and freshly ground black pepper
• Cooking fat
• Avocado Salsa (see below)

Ingredients for the avocado salsa

• 1 avocado, cubed
• 1 tomato, chopped
• 1/2 cup cucumber, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp. lime juice
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl, combine all the ingredients for the avocado salsa. Season to taste, cover, and refrigerate.
2. In another bowl, combine the cumin, paprika, chili powder, garlic powder, and season with salt and pepper to taste.
3. Rub the chicken breasts with the cumin-chili mixture.
4. Melt some cooking fat in a skillet placed over a medium heat, and cook the chicken until no longer pink, about 10 to 12 minutes.
5. Slice the chicken and serve with the avocado salsa on top.

Slow-Cooked Beef Brisket Recipe

Ingredients

• 2 lbs. beef brisket
• 2 cups onion, diced
• 2 tbsp. tomato paste
• ¾ cup beef stock
• ½ cup honey
• 2 tbsp. Dijon mustard
• ½ cup ketchup
• 2 tbsp. balsamic vinegar
• 2 tbsp. Worcestershire sauce
• 1 tsp. liquid smoke (optional)
• Sea salt and freshly ground black pepper

Preparation

1. Brown the beef brisket on all sides in a skillet placed over a high heat and place in the slow cooker.
2. Cook the onion for one or two minutes over a medium heat in the same skillet.
3. Add all the remaining ingredients to the skillet, mix well, and heat up.
4. Drizzle the sauce over the brisket and cook on low for 8 hours.
5. Remove the brisket from the slow cooker. Pull the meat apart or slice against the grain. Don’t throw away the sauce left in the slow-cooker.
6. Pour the remaining sauce into a saucepan and cook until the sauce thickens up.
7. Serve the meat with the hot sauce.

Beef Cubes With Roasted Carrots And Mushrooms Recipe

Ingredients

• 3 lb. beef chuck, cut into cubes
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 cup beef stock
• Cooking fat
• Sea salt and freshly ground black pepper

Ingredients for the roasted carrots and mushrooms

• 8 oz. carrots, sliced
• 8 oz. mushrooms, sliced
• 1 tsp. fresh thyme leaves
• 1 tbsp. melted cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 250 F.
2. Season the beef cubes to taste with sea salt and freshly ground black pepper.
3. Melt some cooking fat in a Dutch oven or ovenproof pan over a medium-high heat.
4. Brown the beef cubes on all sides for 1 to 2 minutes, remove, and set aside.
5. Cook the garlic, and onion for 2 minutes or until fragrant.
6. Add the beef stock and stir to scrape up all the brown bits from the bottom of the pan.
7. Return the beef to the Dutch oven, cover, and place in the oven.
8. Cook the beef in the preheated oven for about 3 hours, keeping an eye on it for the final 30 minutes.
9. In a large bowl, combine all the ingredients for the roasted vegetables.
10. Place the vegetables on a roasting pan.
11. Roast the vegetables during the last 15 minutes of the beef cooking process.
12. Serve the meat cubes with the roasted vegetables.