Pineapple Cucumber Smoothie

Pineapple Cucumber Smoothie   

  

            

       Ingredients

 1/4 pineapple, peeled and cut 1-inch pieces 

 3 stalks celery 

 1 cucumber, quartered                  

 Directions

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.  

Gingerbread Pancakes

Gingerbread Pancakes  

  

            

       Ingredients

 3/4 cup all-purpose flour 

 1/4 cup whole-wheat flour 

 3 tablespoons dark brown sugar 

 1 teaspoon baking powder 

 1 teaspoon baking soda 

 1 teaspoon ground cinnamon 

 1/2 teaspoon ground ginger 

 1/4 teaspoon salt 

 1/8 teaspoon freshly grated nutmeg 

 1/8 teaspoon ground cloves

 1 cup buttermilk, shaken 

 1 large egg 

 1 tablespoon molasses 

 1/2 tablespoon unsalted butter, melted and cooled

 Butter for the griddle                   

 Directions

 1. In a medium mixing bowl, mix together the flours, sugar, 

baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and cloves.

 2. In a small mixing bowl, add buttermilk, egg, molasses, and 

melted butter and beat until combined. 

 3. Add the wet ingredients to the dry ingredients and mix until just 

combined. The batter should have some small to medium lumps.

 4. Spray the skillet with cooking spray, add the steak, and cook for 

about 1 minute, or until barely con top of the peppers. 

 5. Wipe out the skillet, spray with cooking spray, and add the eggs. 

Cook, stirring gently for 3 to 4 minutes, or until the eggs are set. Add 

the vegetables and stir gently to combine all ingredients.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons

 of butter. Using about 1/4-cup of batter per pancake, scoop the batter

 onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface of 

the pancakes, and then flip. Cook till golden brown. 

Carrot and Pasta Soup

Carrot and Pasta Soup   

  

            

       Ingredients

 3 1/2 cups chicken broth 

 2 cups sliced carrot 

 1 large potato, peeled and diced 

 1 cup chopped onion 

 1 tablespoon grated fresh ginger 

 1/2 teaspoon Jamaican jerk seasoning

 8 ounces dried rotini pasta 

 1 1/2 cups milk                  

 Directions

 1. In a large saucepan combine broth, carrot, potato,

 onion, ginger, and Jamaican jerk seasoning.

 2. Bring to boiling; reduce heat. Simmer, covered, for 

18 to 20 minutes or until vegetables are tender. Let cool slightly.

 3. Cook the rotini pasta according to package directions; drain 

 4. In a blender process 1/4 the vegetable mixture at a time, 

Cover and process until smooth. 

 5. Return processed mixture to saucepan. Stir in pasta and milk; 

heat through. 

Homemade Habanero Honey BBQ Sauce

Homemade Habanero Honey BBQ Sauce  

  

            

       Ingredients

 1/2 cup prepared yellow mustard 

 1/2 cup coarsely ground mustard 

 1/3 cup cane syrup 

 1/2 cup Louisiana-style hot sauce 

 1 teaspoon ground black pepper 

 1/2 cup brewed coffee 

 1/2 cup soy sauce 1 teaspoon celery salt 

 1 habanero pepper, seeded and minced 

 2 cups apple cider 

 1/2 cup balsamic vinegar

 1/2 cup Worcestershire sauce 

 1 12 oz bottle dark beer 

 1 1/4 cups ketchup 

 1/2 cup honey mustard 

 1/3 cup honey 

 1/3 cup molasses                 

 Directions

 1. Heat a large saucepan then pour in all the ingredients.

 2. Reduce heat and allow to simmer for 25-30 minutes; 

stir often to blend well.

 3. Chill until ready for use.

Blue Cheese Dressing

Blue Cheese Dressing   

  

            

       Ingredients

 3/4 cup reduced-fat mayonnaise 

 3 tablespoons crumbled blue cheese

 1 1/2 tablespoons red wine vinegar

 1 teaspoon celery seeds

 1/2 teaspoon salt

 1/8 teaspoon cayenne 

 1/8 teaspoon black pepper                 

 Directions

 1. Mix all ingredients together very well.

Homemade Taco Seasoning

Homemade Taco Seasoning   

  

            

       Ingredients

 2 tablespoons onion powder

 2 tablespoons chili powder

 2 teaspoons paprika

 1 teaspoon cayenne pepper

 1 1/2 teaspoons dried oregano leaves

 1/2 teaspoon dried marjoram leaves

 1 tablespoon salt

 1/4 teaspoon black pepper

 2 tablespoons cornstarch

 1 tablespoon minced garlic

 1 teaspoon ground cumin                

 Directions

 1. Combine all of the ingredients in a small mixing bowl and blend well.

 2. Store at room temperature in a tightly closed container.

 3. Use within 6 months.

Black Bean Dip

Black Bean Dip  

  

            

       Ingredients

 8-ounce package cream cheese, softened

 8 ounces Cheddar cheese with jalapeño peppers, cubed

 1/3 cup beer

 1 cup black beans, drained and rinsed

 1/2 cup sliced scallions

 1/2 cup chopped tomatoes                

 Directions

 1. In a medium saucepan over low heat, combine the cream cheese, 

Cheddar cheese, and beer, mixing well until the cheeses are melted.

 2. Add the black beans, scallions, and tomatoes, mixing well.