January 2019 - Taste and Review

Chocolate Football Cookies

January 31, 2019/0 Comments/in Cookie, Desserts /by Cherie DeBrule

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Chocolate Football Cookies

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Author: Bryon | Taste & Review
Prep Time: 25 min
Cook Time: 2 min
Total Time: 1 hr

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Ingredients

Scale

30 Townhouse Original Crackers (oval shaped)

30 Townhouse Pretzel Crackers (oval shaped)

16 ounces Chocolate Candiquick, (1 whole package)

16 ounces Vanilla Candiquick, (1 whole package)

16 ounces Coconut Pecan Frosting

16 ounces Strawberry Marshmallow Frosting

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Instructions

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use. We made 2 different kinds-German Chocolate Cookies and White Chocolate Strawberry Cookies.

To Make The German Chocolate Cookies:

Take out a baking sheet and line with parchment paper. When you make the cookies assemble them on the parchment paper so your counter doesn’t make a mess. Spread one side of the pretzel cracker with the coconut pecan frosting. Then stack another pretzel cracker on top to sandwich it. Repeat this process till you run out of crackers or until your desired amount. Place the cookies in the freezer for 15 minutes.

After the cookies have cooled. Melt the Chocolate Candiquick in the microwaveable tray that it comes in. Make it according to the package. Do not over heat the chocolate and stir often.

Take out another baking sheet and line with parchment paper. When the chocolate is all melted dip the cookies in with a fork. When the chocolate is on all sides you can take it out and place on the parchment paper to set. Repeat this pattern till all the cookies are chocolate coated dipped.

Place the dipped cookies back to the freezer for 10 minutes.

Melt Vanilla Caniquick in the in the microwaveable tray that it comes in. Make it according to the package. When it is all melted pour it into a Ziploc bag.

Take out the cookies from the freezer. Clip the corner of the ziploc bag and pipe the football stiches on each cookie.

Give it a few minutes to all the cookies to set then place the cookies back in the freezer in an air tight container till you are ready to serve.

To Make The White Chocolate Strawberry Cookies:

Follow the same process as above just swap a few ingredients. Swap the Townhouse Pretzel Crackers for the Townhouse Pretzel Crackers. Use the Vanilla Candiquick for dipping the cookies. For the filling use Strawberry Marshmallow Frosting. Pipe the football laces with the Chocolate Candiquick.

Notes

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use.

Nutrition

Serving Size: 30
Calories: 224
Sugar: 15g
Sodium: 83mg
Fat: 13g
Saturated Fat: 6g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 3mg

Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

January 25, 2019/0 Comments/in Dinner, Lunch, Pasta /by Cherie DeBrule

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Spinach and Sun-Dried Tomato Chicken Alfredo

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 40
Total Time: 60 min

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Ingredients

Scale

¼ cup butter

3 cups heavy whipping cream

4 cloves garlic, crushed

2 x (5 ounces) freshly shredded parmesan cheese

10 ounces of chopped frozen spinach ( 1 box), drained and thawed

8.5 ounces of sun-dried tomatoes julienne cut (1 jar)

2 boneless, skinless chicken breasts grilled

¼ cup chopped parsley

1 tablespoon lemon juice

1 egg yolk

¼ teaspoon salt

¼ teaspoon pepper

12 ounces Barilla fettuccine pasta

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Instructions

Grilled Chicken:

For this recipe the chicken breasts are grilled 5-7 minutes per side, or until juices run clear. Make sure to pound the breasts before grilling. The internal temperature should reach 165°F, then you can remove it from the grill. After the chicken breasts have cooled enough to touch you can chop it into pieces using a knife on a cutting board.

Make The Alfredo Sauce:

On a cutting board chop the garlic cloves finely.

In a medium sauce pan melt the butter over medium heat. Add the heavy whipping cream into the pan and simmer for 5 minutes. Then add the garlic, salt, pepper, and freshly shredded parmesan cheese. Whisk it quickly until it is all melted and well combined. Add the egg yolk and lemon juice and stir. Sauce will be thickened. If the mixture is too thick you can add more cream.

Turn the heat on low and add the spinach. Drain the oil out of the sun-dried tomatoes and blot it with a paper towel. Then add the sun-dried tomatoes to the sauce and stir.

Cook The Fettuccine Noodles:

Cook the pasta noodles according to the package instructions and drain.

Combine All The Ingredients:

After the chicken is done grilling and pasta is cooked you can stir them both in and gently toss to combine.

Serve right away and garnish with parsley and more fresh parmesan if desired.

Notes

This recipe is great for that special date or holiday meal.

Nutrition

Serving Size: 6
Calories: 785
Sugar: 5.4g
Sodium: 2273mg
Fat: 50.3g
Saturated Fat: 28.3g
Carbohydrates: 44.6g
Fiber: 4g
Protein: 39.9g
Cholesterol: 239mg

Creamy Cabbage & Kielbasa

January 22, 2019/0 Comments/in Dinner, Lunch /by Cherie DeBrule

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Creamy Cabbage & Kielbasa

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Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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Ingredients

Scale

14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)

2 x (14 ounce) Polska Kielbasa

12 ounces Top The Tator Sour Cream (1 container)

2 cup Colby shredded cheese

2 small onions

3 cloves garlic

1 tablespoon butter

2 cup chicken broth

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan. As you cook and continually stir it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

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Creamy Cabbage & Kielbasa

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Author: Bryon | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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Ingredients

Scale

14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter

2 cup chicken broth
¼ teaspoon salt

¼ teaspoon pepper

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Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes.

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

Serving Size: 6
Calories: 690
Sugar: 15.9g
Fat: 37.3g
Saturated Fat: 20.1g
Carbohydrates: 39.3g
Fiber: 1.7g
Protein: 46.2g
Cholesterol: 197mg

Wild Rice Ham Salad

January 17, 2019/0 Comments/in Dinner, Lunch, Main dish, Side Dish /by Cherie DeBrule

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

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2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

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Wild Rice Ham Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

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Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Creamy Wild Rice Ham Soup

January 11, 2019/0 Comments/in Soup /by Cherie DeBrule

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Creamy Wild Rice Ham Soup

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Author: Cherie | Taste & Review
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min

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Ingredients

Scale

2 cups diced cooked ham
2 cups uncooked wild rice
1 medium onion, chopped
1 tablespoon butter
1 pound (1 bag) frozen mixed vegetables, thawed
2 cans cream celery soup
2 cups chicken broth
1 pint heavy whipping cream
1 cup milk
1/4 teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions.

In a large stock pot melt 1 tablespoon butter. Then add the chopped onions and keep stirring until translucent and tender. Make sure to not brown the onions.

Stir in the 2 cans of cream celery soup, chicken broth, heavy whipping cream, and milk. Bring to a boil and stir for 5 minutes.

Add the diced cooked ham, cooked wild rice, mixed vegetables, and pepper.

Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally. Serve warm.

Notes

This soup is a great way to use leftover ham. Prepare the wild rice mix ahead of time.

Nutrition

Serving Size: 12
Calories: 360
Sugar: 3.3g
Sodium: 852mg
Fat: 21g
Saturated Fat: 11.4g
Carbohydrates: 32.5g
Fiber: 4.1g
Protein: 11.8g
Cholesterol: 78mg

Keto Poblano Cheddar Muffins

January 8, 2019/0 Comments/in Appetizers, Breakfast, Dinner, Lunch, Side Dish, Snack /by Cherie DeBrule

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Keto Poblano Cheddar Muffins

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 30min
Total Time: 45min

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Ingredients

Scale

2 cups riced, raw cauliflower

1 poblano pepper minced

2 large eggs, beaten

2 tablespoons melted butter

2 tablespoons butter or ghee, grease muffin pan

1/3 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1 tablespoon dried onion flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

2 teaspoon dried chives

1/4 cup coconut flour

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Instructions

Preheat oven to 350°F.

Grease a muffin pan with butter or ghee and set aside.

In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.

Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.

On a cutting board mince the poblano pepper and then add to the big bowl.

Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour.

Stir till everything is well combined.

Use a spatula and divide the batter into the 12 greased muffin cups.

Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.

Let the muffins cool for one hour before taking out of pan or serving.

Notes

Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.

Nutrition

Serving Size: 12
Calories: 135
Sugar: .7g
Sodium: 221mg
Fat: 9.7g
Saturated Fat: 5.9g
Carbohydrates: 5.4g
Fiber: 2.7g
Protein: 6.6g
Cholesterol: 56mg

Keto Dill Pickle Ham Soup

January 3, 2019/0 Comments/in Low Carb, Lunch, Soup /by Cherie DeBrule

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Keto Dill Pickle Ham Soup

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

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Ingredients

Scale

6 1/3 cups chicken broth

16 fl ounces dill pickles ( 1 jar ), chopped

1 (8 ounce) package cream cheese

2 cups shredded cheddar cheese

1 small cauliflower, chopped

1 pound ham, chopped

1 tablespoon dried chives

6 tablespoons sour cream

1/2 teaspoon coarsely ground pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 tablespoon dill weed

1/4 teaspoon xanthan gum

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Instructions

On a cutting board finely chop up the pickles. Then chop the ham and cauliflower.

In a large stock pot add the chicken broth and chopped cauliflower. Cover and cook on medium heat until the cauliflower is tender, about 10 minutes. Then add in the cream cheese, cheddar cheese, and sour cream. Stir till both the cheeses are melted and the broth is creamy.

Add the chopped pickles, chopped ham, dried chives, ground pepper, onion powder, garlic powder, dill weed and xantham gum. Cook and stir for 2 minutes on medium heat. Soup should all be combined now.

Reduce heat to low and simmer for 25 minutes (do not boil).

Notes

Garnish with chopped pickles or dill if desired.

Nutrition

Serving Size: 8
Calories: 376
Sugar: 3.6g
Sodium: 2186mg
Fat: 27.2g
Saturated Fat: 15.3g
Carbohydrates: 8.7g
Fiber: 1.8g
Protein: 23.6g
Cholesterol: 97mg

White Chocolate Snowman Cheeseball

January 2, 2019/1 Comment/in Appetizers, Christmas, Desserts, Dip /by Cherie DeBrule

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White Chocolate Snowman Cheeseball

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Author: Cherie | Taste & Review
Prep Time: 25 min
Total Time: 25 minutes

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Ingredients

Scale

3 (8 ounce packages) cream cheese, room temperature

¾ cup powdered sugar

6 tablespoons light brown sugar

2 ½ cup white chocolate chips, melted

Sweetened coconut flakes (14 ounce package)

1 tablespoon coconut oil

1 small carrot

Christmas M&M’s

Semi sweet chocolate chips

Mini semi sweet chocolate chips

Pretzel sticks

Ribbon for scarf

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Instructions

Make The Snowman Cheeseballs:

In a mixing bowl combine cream cheese, brown sugar, powdered sugar. Beat until the mixture is creamy and smooth about 2 minutes.

In a medium microwave bowl melt the white chocolate chips and coconut oil in 20 second intervals, stirring after each. Keep going until the white chocolate is melted and smooth.

Using a rubber spatula combine the melted white chocolate to the cream cheese mixture. Continue to beat until the cream cheese mixture is well combined.

Wrap plastic wrap on the bowl and place in the freezer for 2 hours. The cream cheese mixture will be firm and chilled.

Take out the cream cheese mixture and using your hands roll the cream cheese into 3 balls.

After all 3 balls are made dip the cream cheese balls into a medium size bowl of sweetened coconut. Each ball should then be covered in coconut.

Arrange the 3 coconut dipped balls on top of each other on a nice serving plate.

Decorate The Snowman:

To make the eyes use semi sweet chocolate chips.

The nose is a carrot. Take a small carrot and cut it into a small size carrot shaped nose and press into the snowman’s face.

The snowman’s smile is mini semi sweet chocolate chips.

Use a ribbon around the neck the make the scarf and tie it at the side.

Take 2 pretzel sticks and stick one on the left side and the other on the right side to make the arms.

Use Christmas M&M’s for buttons on his body.

Notes

Serve with graham crackers, vanilla wafers, or ginger snaps.

Nutrition

Serving Size: 30
Calories: 186
Sugar: 14.4g
Sodium: 88mg
Fat: 13.4g
Saturated Fat: 8.3g
Carbohydrates: 14.6g
Fiber: .2g
Protein: 2.4g
Cholesterol: 27mn

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