Maple Syrup

Who knew that maple syrup was so incredibly fast and easy to make. Not to mention that it is delicious!! 

What you'll need:

1 cup hot hot water

1 cup sugar

1 cup brown sugar

1 T Maple flavoring

In a medium saucepan, combine water and both sugars. Stir constantly over high heat until boiling. Be VERY careful as this will boil over really easily at this point!

Reduce heat to medium-high and continue to stir constantly until all of the sugar has dissolved. Continue stirring mixture over medium to medium-high heat for about 5 minutes until mixture begins to thicken to a syrup consistency. Keep in mind that this mixture will further thicken when cool. *I tested mine by scooping a small amount into a glass dish and setting it in the freezer for 1-2 minutes* Remove from heat and stir in maple flavoring.Set pan in an ice bath and continue to stir mixture for 3-5 minutes to cool.

 

Serve over something yummy and enjoy!

Chicken and Angel Hair Pasta w/ Lime Dill Sauce

Ingredients: 
4 Boneless Skinless Chicken Breast halves
 Angel Hair Pasta, cooked
2 T butter
1/3 cup white onion, chopped fine (I put mine in the food processor)
3 cloves garlic, minced
4 T flour
2 c water
3 T chicken bullion
1 T dill
1 T Lime juice
1 c milk
1/4 c Parmesan Cheese 
Lemon Pepper Seasoning (to taste)

Season chicken breasts with lemon pepper and place in crockpot over low heat for 4-5 hours until cooked through. (You can cook the chicken however you wish, this was just the easiest for me.) 30 minutes before you are ready to eat begin the sauce. Melt the butter in a frying pan and add the onion and garlic stirring over medium-high heat for 2 minutes. Sprinkle flour over the mixture and stir until no longer clumpy. Turn heat to medium and add in the water, milk, and lime juice whisking until smooth. Add chicken bullion, dill and Parmesan cheese and continue to stir until mixture thickens. Season with lemon pepper to taste. Serve chicken over pasta and top with sauce. 

Enchilada Sauce

1/4 c flour
2 T Chili Powder
1/4 C veg oil oil
4 cloves garlic, pressed
1 cup tomato sauce
1 tsp salt
Cayenne pepper
1/2 t cumin
1 1/2 - 2 cups hot water

In a medium sauce pan combine flour and chili powder. Stir over medium heat for about 3 minutes to brown powder mixture. Add oil and stir until completely blended. Add tomato sauce and 1 1/2 cups hot water. Stir until well blended. Add salt, cumin, garlic and cayenne pepper. Stir to combine. Add more water to get desired consistency.

Baked Sweet & Sour Chicken

Adapted from Mel's Kitchen

3 boneless, skinless chicken breast halves, cubed
1 t garlic salt
1/2 t pepper
1/2 cup cornstarch
1/2 cup flour
2 eggs, beaten
1/4 cup olive oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Combine 1 t garlic salt, flour, cornstarch and pepper. Coat chicken in flour mixture and then in beaten egg. Place in pan with heated olive oil and cook on high heat stirring constantly until browned. Place chicken in baking dish. Combine all sauce ingredients and mix well. Pour over chicken. Cook at 325* 30-45 minutes stirring 2-3 times.

Freezer to Crockpot-Balsamic Pulled Pork

Adapted From Let's Dish

Ingredients1 (4 pound) boneless pork loin (I used mine still frozen)
1 can soda (I used Dr. Pepper - you can use whatever you choose ie. sprite, 7up, Coke)
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 T balsamic vinegar

Glaze
1 cup brown sugar
2 tablespoons cornstarch
1/2 cup balsamic vinegar
1/4 cup black raspberry vinegar
1 cup water
4 tablespoons soy sauce

Directions

Place pork loin in crockpot and pour soda and 3T balsamic vinegar in with it. Combine sage, salt, pepper and garlic. Rub over roast. Cook on high (frozen remember) 6 hours or so. About 1 hour before roast is done, combine ingredients for glaze in sauce pan. Combine the cornstarch with a little bit of water to make a sauce before adding to pan so that it doesn't lump. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side. I'm going to try this glaze over chicken soon. I'll let you know how that turns out.







Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Teriyaki Chicken

1 lb chicken
Sauce:
1 T. corn starch
1 T. cold water
1/2 c. sugar
1/2 c. soy sauce
1/4 c. cider vinegar
1 clove garlic, minced
1/2 t. ginger
1/4 t. pepper

Mix all ingredients in a sauce pan. Cook on low til thickened. Line cookie sheet with foil. Cut chicken into desired sizes and baste both sides with sauce. Bake at 400* 30 minutes basting chicken on both sides every 10 minutes.

BBQ Sauce

I got this recipe from Emily and added some seasonings that we like at our house.

What you'll need:
1 c. water (I sometimes don't use much or any depending on how juicy the meat is that I am adding it to.)
1/3 c. cider vinegar
1 c. ketchup
1/3 c. Worcestershire sauce
1 T. hot pepper sauce (Tabasco, etc.)
1/2 c. brown sugar
1/8 t. salt
1 t. onion powder
1 t. garlic powder
1/2 t. pepper

Mix all ingredients in a sauce pan and simmer one hour.

(I like to add all ingredients to some crockpot chicken, beef or pork and do pulled pork sandwiches and such. When adding it to a meat I place the meat in the crockpot, add all ingredients to the crockpot and let cook. Shred meat when it is tender.)