Monthly Archives

September 2019

Recipes

Easy Apple Coleslaw

by Rebecca
written by Rebecca

“This Easy Apple Coleslaw recipe is our favorite, a yummy combo of fruit and veggies in a sweet dressing.”

Prep: 25 m Ready In 25 m

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Easy Apple Coleslaw

To make this Easy Apple Coleslaw, You’ll need the following Ingredients:

Ingredients:

3 cups chopped cabbage

1 unpeeled red apple, cored and chopped

1 unpeeled Granny Smith apple, cored and chopped

1/2 cup finely chopped red bell pepper

1 carrot, grated

2 green onions, finely chopped

1/3 cup mayonnaise

1/3 cup brown sugar

1 tablespoon lemon juice, or to taste

Directions:

1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

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EASY APPLE COLESLAW

Easy Apple Coleslaw

"This Easy Apple Coleslaw recipe is our favorite, a yummy combo of fruit and veggies in a sweet dressing."
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Prep Time 25 minutes
Servings 0

Equipment

  • Large Bowl
  • Small Bowl

Ingredients
  

  • 3 cups chopped cabbage
  • 1 unpeeled red apple, cored and chopped
  • 1 unpeeled Granny Smith apple, cored and chopped
  • 1/2 cup finely chopped red bell pepper
  • 1 carrot, grated
  • 2 green onions, finely chopped
  • 1/3 cup mayonnaise
  • 1/3 cup brown sugar
  • 1 tbsp lemon juice, or to taste

Instructions
 

  • In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Keyword Apple Coleslaw, Easy Apple Coleslaw
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Recipes

Delicious Blueberry Scones

by Rebecca
written by Rebecca

“These are the best and Delicious Blueberry Scones I’ve ever had! A good basic scone recipe with blueberries added.  Yummy!!”

Prep: 15 m Cook: 20 m Ready In 35 m

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Delicious Blueberry Scones

To make this Delicious Blueberry Scones, You’ll need the following Ingredients:

Ingredients:

2 cups all-purpose flour

1/4 cup packed brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup butter, chilled

1 cup fresh blueberries

3/4 cup half-and-half cream

1 egg

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cut butter into a mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.

3. In a separate bowl, beat together cream and egg, and slowly pour into dry ingredients, stirring with a rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.

4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.

5. Bake on the ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

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DELICIOUS BLUEBERRY SCONES

Delicious Blueberry Scones

"These are the best and Delicious Blueberry Scones I've ever had! A good basic scone recipe with blueberries added.  Yummy!!"
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 0

Equipment

  • Oven

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter, chilled
  • 1 cup fresh blueberries
  • 3/4 cup half-and-half cream
  • 1 egg

Instructions
 

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into a mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In a separate bowl, beat together cream and egg, and slowly pour into dry ingredients, stirring with a rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on the ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Keyword Blueberry Scones, Delicious Blueberry Scones
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RecipesTips

Crockpot Carolina Barbecue

by Rebecca
written by Rebecca

“Miss the Tarheel tradition of a pig picking’? Then find yourself a crockpot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat – go the extra mile and find some Texas Pete (or Trappey’s) pepper sauce to bring the taste of Carolina to your kitchen. This Crockpot Carolina Barbecue is simple and guaranteed tender and juicy.”

Prep: 15 m Cook: 12 h Ready In 12 h 15 m

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Crockpot Carolina Barbecue

To make this Crockpot Carolina Barbecue, You’ll need the following Ingredients:

Ingredients:

1 (5 pounds) bone-in pork shoulder roast

1 tablespoon salt

Ground black pepper

1 1/2 cups apple cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons hot pepper sauce

2 teaspoons cayenne pepper

2 teaspoons crushed red pepper flakes

Directions:

1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flake into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

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CROCKPOT CAROLINA BARBECUE

Crockpot Carolina Barbecue

"Miss the Tarheel tradition of a pig picking'? Then find yourself a crockpot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen. This Crockpot Carolina Barbecue is simple and guaranteed tender and juicy."
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 hours
Servings 0

Equipment

  • Slow Cooker

Ingredients
  

  • 1 (5 pounds) bone-in pork shoulder roast
  • 1 tbsp salt
  • Ground black pepper
  • 1 1/2 cups apple cider vinegar
  • 2 tbsp brown sugar
  • 1 1/2 tbsp hot pepper sauce
  • 2 tsp cayenne pepper
  • 2 tsp crushed red pepper flakes

Instructions
 

  • Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
  • Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flake into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Keyword Carolina Barbecue, Crockpot Carolina Barbecue
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Recipes

Cheesy No-Noodle Zucchini Lasagna

by Rebecca
written by Rebecca

“Looking for a low-carb dinner satisfies your Italian food craving? Look no further! This Cheesy No-Noodle Zucchini Lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won’t even miss the noodles in this one!”

Prep: 30 m Cook: 1 h Ready In 1 h 30 m

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Cheesy No-Noodle Zucchini Lasagna

To make this Cheesy No-Noodle Zucchini Lasagna, You’ll need the following Ingredients:

Ingredients:

1 tablespoon salt

1 pound ground beef

2 large zucchini

1 1/2 teaspoons ground black pepper

1 small green bell pepper, diced

1/4 cup red wine

1 onion, diced

1 cup tomato paste

2 tablespoons chopped fresh basil

1 (16 ounces) can tomato sauce

1 tablespoon chopped fresh oregano

Hot water as needed

1 egg

1 (15 ounces) container low-fat ricotta cheese

2 tablespoons chopped fresh parsley

1 (16 ounces) package frozen chopped spinach, thawed and drained

1 pound fresh mushrooms, sliced

8 ounces shredded mozzarella cheese

8 ounces grated Parmesan cheese

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.

2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium-high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil; reduce heat and simmer the sauce for about 20 minutes, stirring frequently.

4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

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CHEESY NO-NOODLE ZUCCHINI LASAGNA

Cheesy No-Noodle Zucchini Lasagna

"Looking for a low-carb dinner satisfies your Italian food craving? Look no further! This Cheesy No-Noodle Zucchini Lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!"
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Prep Time 20 minutes
Cook Time 12 minutes
Servings 0

Equipment

  • Oven
  • Baking Pan
  • Large Skillet

Ingredients
  

  • 1 tbsp salt
  • 1 pound ground beef
  • 2 large zucchini
  • 1 1/2 tsp ground black pepper
  • 1 small green bell pepper, diced
  • 1/4 cup red wine
  • 1 onion, diced
  • 1 cup tomato paste
  • 2 tbsp chopped fresh basil
  • 1 (16 ounces) can tomato sauce
  • 1 tbsp chopped fresh oregano
  • Hot water as needed
  • 1 egg
  • 1 (15 ounces) container low-fat ricotta cheese
  • 2 tbsp chopped fresh parsley
  • 1 (16 ounces) package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese

Instructions
 

  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
  • Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  • To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium-high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil; reduce heat and simmer the sauce for about 20 minutes, stirring frequently.
  • Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  • To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  • Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Keyword Cheesy No-Noodle Zucchini Lasagna, No-Noodle Zucchini Lasagna
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Recipes

Awesome Pizza Pinwheels

by Rebecca
written by Rebecca

“This Awesome Pizza Pinwheels recipe came from my Aunt when I was about 13 years old. Not only is it good for kids, but it’s good for parties too!”

Prep: 20 m Cook: 12 m Ready In 32 m

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Awesome Pizza Pinwheels

To make this Awesome Pizza Pinwheels, You’ll need the following Ingredients:

Ingredients:

1 (8 ounces) can refrigerated crescent roll dough

2 cups shredded mozzarella cheese

24 slices pepperoni

1 (14 ounces) can pizza sauce

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.

3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

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AWESOME PIZZA PINWHEELS

Awesome Pizza Pinwheels

"This Awesome Pizza Pinwheels recipe came from my Aunt when I was about 13 years old. Not only is it good for kids, but it's good for parties too!"
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Servings 0

Equipment

  • Oven

Ingredients
  

  • 1 (8 ounces) can refrigerated crescent roll dough
  • 2 cups shredded mozzarella cheese
  • 24 slices pepperoni
  • 1 (14 ounces) can pizza sauce

Instructions
 

  • Preheat oven to 375 degrees F (190 degrees C).
  • On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
  • Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
Keyword Awesome Pizza Pinwheels, Pizza Pinwheels
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