Apple Pie Moonshine

20200111_013404531_iOS

Apple Pie Moonshine

Makes about 15 Pint Jars

 

A 750-milliliter bottle of 190-proof Everclear or high-proof vodka if that’s all you can get

2 cups of Captain Morgan Spiced Rum

1 gallon apple cider

1 quart apple juice

3 cups brown sugar

1 cup white sugar

10 cinnamon sticks

Mason jars with lids

 

Combine the cinnamon sticks, apple cider, and apple juice in the large pot

Bring it to a mild simmer and add in the sugars

Continue to stir slowly for about 5-10 minutes until all the sugar is dissolved

Turn the heat off and allow the apple cider mixture to cool down to room temperature

Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content

Once the mixture is at room temperature, stir in the Everclear and the rum

Add your apple pie moonshine into the mason jars

You can also put a cinnamon stick in each of the jars

I let mine set for several weeks in the back of the fridge for all the flavors to blend

You can use any size jars you like.  I use half pint jars to make them serving size

Chicken Lettuce Wraps

20200113_225923548_iOS

Chicken Lettuce Wraps

Serves 4

 

Chicken Mixture:

1 ½ pounds skinless, boneless chicken breast, coarsely chopped

1 (8 ounce) can water chestnuts, drained and minced

1/2 cup diced shiitake mushroom caps or carrots

1/2 cup minced yellow onion

1/3 cup chopped green onion

1 tablespoon soy sauce

1 tablespoon freshly grated ginger

2 teaspoons brown sugar

 

Glaze:

1/4 cup chicken stock

1/4 cup rice wine vinegar

4 cloves garlic, minced

1 tablespoon each ketchup and soy sauce

2 teaspoons sesame oil

1 1/2 tablespoons brown sugar

1/2 teaspoon each red pepper flakes and dry mustard

2 tablespoons vegetable oil

1 1/2 tablespoons each chopped fresh cilantro, basil, and green onion, or to taste

16 leaves iceberg lettuce, or as needed

 

Cornstarch to thicken sauce

Sweet Chili Sauce as dipping

Shredded Radishes as topping

 

 

Stir chicken, water chestnuts, mushrooms or carrots, yellow onion, green onion, soy sauce, ginger, and brown sugar together in a bowl

Pat mixture down, cover the bowl with plastic wrap, and refrigerate about 2 hours

 

Whisk chicken stock, rice wine vinegar, garlic, ketchup, soy sauce, sesame oil, brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed

Heat vegetable oil in a heavy nonstick skillet over medium-high heat

Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes

 

Pour 1/2 of the glaze mixture into chicken mixture

Cook and stir over medium-high heat until chicken begins to caramelize and brown, 8 to 12 minutes

 

Reduce heat to medium-low

Pour remaining glaze into chicken mixture

Cook until heated through and slightly reduced, about 3 minutes more

 

Stir in cilantro, basil, and green onion

Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

 

Serve with peanut pasta

Cream Cheese Fruit Dip

20200422_195349457_iOS

Cream Cheese Fruit Dip

 

8 ounces cream cheese (at room temperature)

7 ounce jar marshmallow crème (Fluff)

 

In a medium bowl, stir together the cream cheese and marshmallow creme until thoroughly combined

You can also use a hand mixer to ensure the mixture is smooth

Cover and refrigerate until ready to serve

The fruit dip can be made and stored for up to 1 week in the refrigerator; stir well before serving

 

* You can also stir in a few tablespoons of cherry juice to give it an added flavor and color

 

Enjoy dipping with….

Strawberries

Blueberries

Pineapple

Watermelon

Apple slices, toss with pineapple juice to keep from browning

Red grapes

Honeydew

Cantaloupe

 

Mini Ham and Cheese Frittatas

20200314_142949286_iOS

Mini Ham and Cheese Frittatas

1 egg will make 2 muffins

 

Cheese, finely chopped

Ham, finely chopped

Eggs

Onion powder

Garlic powder

Salt and pepper

 

Preheat oven to 375 degrees

Prepare muffin pan with cooking spray

Place about a tablespoon each of ham, cheese and any other items into each muffin tin

Beat eggs, onion powder, garlic powder, salt and pepper together with a whisk in a bowl

Pour equal amounts over ham and cheese in muffin cups

Bake in preheated oven until tops turn light golden brown, about 12-16 minutes

Remove frittata cups with a spoon

 

You can add any other items you would like in your eggs.  We had chopped onion in these

We also used cupcake wrappers to make clean up easier

Chicken Alfredo Garlic Bread

20200530_233013458_iOS

Chicken Alfredo Garlic Bread

Serves 4-6

 

Alfredo Sauce

2 tablespoons butter

3 garlic cloves, minced

1/2 cup half and half, regular or fat free

1 cup grated Parmesan cheese

Parsley flakes, salt and pepper to taste

 

Garlic Bread

1 loaf bakery style Italian bread

1/2 cup (1 stick) butter, room temperature

3 teaspoons garlic powder

1/2 teaspoon parsley flakes

1 1/2 cups cooked chicken, shredded

2 cups cooked broccoli florets

2-3 cups shredded mozzarella cheese

 

 

Directions for Alfredo Sauce

Melt butter in a medium saucepan over medium heat

Add garlic and cook for about one minute

Gradually stir in half and half, warm through

Gradually stir in Parmesan cheese and stir until creamy and sauce thickens

Remove from heat

Season with salt, pepper and parsley flakes

Mix chicken with Alfredo sauce

 

Directions for Garlic Bread

Preheat oven to 375 degrees

Line a large baking sheet with aluminum foil and set aside

Slice Italian bread lengthwise

In a medium bowl mix butter, garlic powder and parsley flakes until blended

Generously spread over bread

Spread Alfredo sauce mixture evenly over Italian bread

Top with broccoli then sprinkle with cheese

Bake for 15-18 minutes until cheese is melted

Cut into desired slices and serve

 

 

Apple Dumplings

20200426_002828948_iOS

Apple Dumplings

Makes 4 servings

 

1 large apple (Fuji or any tart apple will do)

1 tube of Pillsbury Crescent dough

1/2 cup butter

2/3 cup sugar

1/2 tsp cinnamon

1/2 tsp vanilla

3/4 cup 7-Up

 

Preheat the oven to 350 degrees

Grease an 8×8 baking dish

Peel apple

Cut each apple into 8 wedges

Separate the crescent roll dough into triangles

Roll each apple wedge in crescent roll dough starting at the wide end

Pinch to seal and cover apple and place in the baking dish

Melt butter in a small saucepan and stir in the sugar and cinnamon

Heat, whisking to combine

The mixture will slowly combine and thicken

When it’s thickened, remove from heat and add vanilla

Pour cinnamon mixture over the apple dumplings

Pour soda over the dumplings

Bake for 40 to 45 minutes in the preheated oven, or until golden brown

Enjoy with a scoop of ice cream

Broccoli Cole Slaw

20200416_220310260_iOS

Broccoli Cole Slaw

Serves 6

 

12 ounce bag Broccoli Slaw Mix

1 bag Ramen Noodle Soup, broken

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

3 Tablespoons Rice Vinegar

2 Tablespoons Low Sodium Soy Sauce

1/2 cup Sugar

 

Whisk together the Olive Oil, Apple Cider Vinegar, Rice Vinegar, Soy Sauce, Sugar and Ramen Noodle Seasoning packet

Mix in the Broccoli Slaw Mix and Broken Ramen Noodles

Refrigerate a few hours before serving, stirring often to combine