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March 23, 2023/0 Comments/in Uncategorized /by WP Tasty

Thanksgiving Turkey Vegetable Tray

January 3, 2020/1 Comment/in Appetizers, Thanksgiving /by Cherie DeBrule

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Thanksgiving Turkey Vegetable Tray

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Author: Cherie | Taste & Review
Prep Time: 1 hour
Total Time: 1 hour

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Ingredients

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1 yellow bell pepper

1 orange bell pepper

1 green bell pepper

Half a head of cauliflower

2 cucumbers

2 celery sticks, leave the leaves on

1 cup grape tomatoes

1 cup green olives

1 cup of mini dill pickles

4 toothpicks

Round Tray

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Instructions

Make The Turkey Face:

Cut a piece of yellow bell pepper about 1 inch wide. Then slice a green olive very finely to make 2 slices for the eyes. Take a toothpick to secure the eyes in place on the yellow bell pepper. To make the snood ( the red fleshy excrescences that flops over his beek) cut a piece of tomato and use a tooth pick to secure it.

Make The Turkey’s Body:

To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.

Creating The Turkey:

After all the vegetables are cut and the body is done you can assemble the vegetable turkey. Place the cucumbers in front and place the turkey body in between the cucumber on a round tray. Use a toothpick to secure the cucumber and turkey face. The celery should have the leaves on, as the leaves are the feet! Place the 2 celery sticks it under the cucumbers and let it dangle off the tray. Then place the cauliflower florets on each side to make the wings. Behind the neck lay the bell peppers, tomatoes, carrots, pickles, and olives for feather.

Serve with dip of your choice!

Notes

You can make this turkey vegetable platter up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the fridge.

Serve with dip of your choice!

Nutrition

Serving Size: 12
Calories: 24
Sugar: 2.9g
Sodium: 43mg
Fat: 0.2g
Saturated Fat: 0g
Carbohydrates: 5.4g
Fiber: 1.4g
Protein: 1.1g
Cholesterol: 0

Mud Hen Crunch Bars

November 20, 2019/0 Comments/in Desserts /by Cherie DeBrule

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Mud Hen Crunch Bars

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

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Ingredients

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1 tablespoon Crisco All-Vegetable Shortening

1 cup butter

1 cup sugar

5 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup ripple potato chips, crushed

1 cup pretzel sticks, crushed

1 1/2 cup mini marshmallows

3/4 cup semi-sweet chocolate chips

3/4 cup butterscotch baking chips

1 cup light brown sugar, packed

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Instructions

Preheat the oven to 355ºF. Grease a 9 by 13 inch pan with Crisco.

For this recipe you will need 2 medium size bowl or use a mixing bowl. One for the bottom layer and the second bowl will be for the top layer.

In a medium size mixing bowl combine the butter and sugar. Beat it till it is creamed together.

Add 1 whole egg and 2 egg yolks. Beat the mixture till the eggs well combined.

Add flour, baking powder, and salt. Beat the mixture for another 2 minutes. Then spread the mixture in the greased pan. The dough will be sticky. Use a butter knife to smooth and level it out in the pan.

Put the crushed ripple potato chips, crushed pretzel sticks on the next layer. Use a fork to spread it even and push into the dough.

Then sprinkle on the chocolate chips, butterscotch chips, and mini marshmallows. Keep chips and marshmallows away from the edge of pan.

For the last layer you will need another medium size bowl. Beat 4 egg whites until stuff. Add the brown sugar. Then using a spatula to spread the brown sugar meringue mixture on top.

Bake at 350ºF for 40 minutes. Allow to cool completely before cutting into squares. Store airtight at room temperature for up to 3 days.

Nutrition

Serving Size: 12-24
Calories: 342
Sugar: 24.3g
Sodium: 282mg
Fat: 17g
Saturated Fat: 9.3g
Carbohydrates: 43.2g
Fiber: 1g
Protein: 4.8g
Cholesterol: 56mg

Baked Spaghetti

November 12, 2019/0 Comments/in Pasta /by Cherie DeBrule

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Baked Spaghetti

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 25 min
Cook Time: 40 min
Total Time: 65 min

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Ingredients

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1 pound ground beef

1 (24 ounce) jar spaghetti sauce

1 bag (6 ounce) pepperoni slices

4 large eggs

2/3 cup grated fresh parmesan cheese

1 medium onion, diced

1 bell pepper, diced

3 cloves garlic, minced

12 ounce spaghetti noodles, cooked according to package directions

2 tablespoons butter, softened

2 cups Ricotta cheese

6 slices mozzarella cheese

1 (8 ounce) bag Italian shredded cheese

Chopped fresh parsley for garnish

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Instructions

Preheat oven to 350° F. Grease a 9 x 13-inch baking dish.

Cook the spaghetti noodles according to the package until al dente, drain, and set aside.

On a cutting board dice the onion and pepper. Then mince the garlic.

In a large skillet, cook the ground beef, onion, and bell pepper over medium-high heat until meat is browned and crumbly; drain the grease. Stir in the spaghetti sauce and pepperoni slices.

In a large bowl, whisk together eggs and parmesan. Stir in the cooked spaghetti noodles and butter until well combined. Poor half the spaghetti noodle mixture into the prepared baking dish.

Spread the half the Ricotta cheese onto the spaghetti mixture. Then spread half the meat sauce on top of the Ricotta. Repeat the layers and top the dish with mozzarella slices. Cover with aluminum foil.

Bake for 30 minutes then take the dish out and remove the foil. Spread the Italian shredded cheese evenly on top. Cook till hot and bubbly about 10 minutes. Cheese will be slightly brown when done. Let the dish stand and cool for 10 minutes before serving. Garnish with chopped fresh parsley.

Nutrition

Serving Size: 8
Calories: 721
Sugar: 15.8g
Sodium: 2438mg
Fat: 28.5g
Saturated Fat: 14.3g
Carbohydrates: 63.2g
Fiber: 0.6g
Protein: 52.6g
Cholesterol: 235mg

Kielbasa Sauerkraut Soup

November 8, 2019/1 Comment/in Soup /by Cherie DeBrule

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Kielbasa Sauerkraut Soup

★★★★★ 5 from 1 review

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 minutes

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Ingredients

Scale

1 ½ pound smoked kielbasa, cut diagonally ½ inch

6 small red potatoes, quartered

6 sweet peppers, seeds removed & chopped

1 medium yellow onion, chopped

3 medium carrots, cut into ¼ inch slices

1 can (14 ounces) sauerkraut, rinsed and drained

2 bay leaves

2 cans (14 ½ ounce each) chicken broth

4 cloves garlic minced

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 teaspoon caraway seeds

½ teaspoon salt

1 tablespoon red pepper flakes

2 tablespoon olive oil

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Instructions

On a cutting board cut the kielbasa, red potatoes, sweet peppers, onion, carrots, and garlic. Set aside.

On medium heat add the kielbasa, yellow onions, sweet pepper, garlic, and olive oil to a stock pot. Sauté until browned on both sides and onions are translucent, about 8 minutes.

Add the small red potatoes, sauerkraut, bay leaves, chicken broth, brown sugar, yellow mustard, caraway seeds, salt, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, for 20 minutes stirring occasionally. Remove the bay leaves.

Nutrition

Serving Size: 6
Calories: 534
Sugar: 12.9g
Sodium: 1871mg
Fat: 18.9g
Saturated Fat: 5.2g
Carbohydrates: 50.3g
Fiber: 7.3g
Protein: 44.1g
Cholesterol: 101mg

Halloween Jalapeno Mummies

November 4, 2019/0 Comments/in Appetizers /by Cherie DeBrule

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Halloween Jalapeno Mummies

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Author: Cherie DeBrule
Prep Time: 15 min
Cook Time: 30 min
Total Time: 60 min

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Ingredients

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12 jalapeno peppers, 3 inches long

12 slices of bacon

1 (8 ounce) cream cheese chive and onion

1 cup Colby cheese

¼ teaspoon salt

1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls

1 (2.25 ounce) can sliced black olives

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Instructions

Preheat the oven to 400 ºF degrees. Line a baking sheet with parchment paper.

On a cutting board cut the jalapenos in half lengthwise. Leave on the stems. Then use a spoon to scoop out the seeds and ribs.

In a medium size bowl combine the cream cheese chive and onion, Colby cheese, and salt.

Fill each jalapeno half with the cream cheese mixture.

Cut the bacon slices in half. Take two stuffed jalapenos pepper halves and wrap them together with a half slice of bacon. Repeat this pattern till all the jalapenos are wrapped in bacon.

Place each bacon wrapped jalapeno on the parchment lined baking sheet and bake for 20 minutes.

Let the peppers cool for about 15 minutes or till it cools enough to touch.

Then wrap each bacon wrapped jalapeno with the crescent roll dough triangle. Repeat this pattern till all the peppers are wrapped in the crescent roll dough.

Next is making the mummy face. Take a butter knife and insert a slit into the crescent roll wrapped pepper to make a mouth. Place two sliced olives on each pepper to make the eyes. Push down on the olives to make it stick to the dough. Repeat this pattern till all the peppers are decorated with eyes and a mouth.

Place the jalapeno mummies back into the oven and bake for 10-12 minutes or until golden brown.

Notes

For this recipe we recommend wearing polyethylene (kitchen) gloves to avoid the burning hands and eyes from the jalapeno peppers.

Nutrition

Serving Size: 12
Calories: 245
Sugar: 1.6g
Sodium: 929mg
Fat: 17.2g
Saturated Fat: 8.2g
Carbohydrates: 11.1g
Fiber: 1g
Protein: 9.8g
Cholesterol: 45mg

Chicken Bean Soup

October 15, 2019/0 Comments/in Soup /by Cherie DeBrule

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Chicken Bean Soup

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Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

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Ingredients

Scale

1 large onion, chopped

1 tablespoon olive oil

3 garlic cloves, minced

1 ¼ pounds boneless skinless chicken breasts, cooked and cubed

1 can (15 oz.) cannellini beans, rinsed and drained

1 can (15 oz.) great northern beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chiles, undrained

1 can (4 oz.) chopped green chiles

3 cups water

3 tablespoon lime juice

1 teaspoon lemon-pepper seasoning

1 teaspoon cumin

¼ teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

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Instructions

On a cutting board chop up a medium size onion and mince garlic. Transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions, and garlic.

Add the chicken breasts, beans, diced tomatoes and green chiles, chopped green chiles, water, lime juice, lemon-pepper seasoning, cumin, chili powder, salt, and pepper.

Bring to a boil stirring often for 5 minutes. Then reduce the heat and simmer for 25 minutes to bring all the flavors together.

Notes

Garnish with avocado slices and lime flavored tortilla strips before serving.

Nutrition

Serving Size: 6
Calories: 582
Sugar: 4.6g
Sodium: 691mg
Fat: 10.9g
Saturated Fat: 2.6g
Carbohydrates: 70.3g
Fiber: 22.8g
Protein: 51.1g
Cholesterol: 84mg

Low Carb Carrot Cake Cupcakes

October 1, 2019/0 Comments/in Desserts, Low Carb /by Cherie DeBrule

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Low Carb Carrot Cake Cupcakes

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

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Ingredients

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Carrot Cake Cupcakes Ingredients:

¼ cup Swerve granular

½ cup Swerve brown sugar replacement

¾ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

4 large eggs

2 ½ cups, Finely ground almond flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

6 ounces shredded carrot

1 cup unsweetened coconut flakes

2 cups pecans chopped

Cream Cheese Frosting Ingredients:

8 ounce cream cheese (room temperature)

½ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

3 ½ cups Swerve confectioners

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Instructions

Preparation:

For this recipe the cream cheese and unsalted butter need to be at room temperature.

Set them both aside and let them get to room temperature before preparing the recipe.

You can also take the pecans and chop them up and set them aside as well.

Make The Carrot Cake Cupcakes:

Preheat oven to 350ºF degrees. Line your cupcake pans with cupcake paper liners. This recipe make 18 cupcakes.

In a mixing bowl combine the Swerve granular, Swerve brown sugar replacement, and unsalted butter. Beat them together till it is creamed and well combined.

Add vanilla extract, and eggs. Keep beating the mixture till combined.

In a separate medium size bowl add the ground almond flour, baking powder, cinnamon, and nutmeg.

Take a fork and mix the dry ingredients till they are well combined.

Gradually add the dry ingredients to the wet mixture and beat it slowly till everything is combined.

Fold in the shredded carrots, unsweetened coconut flakes, and 1 ½ cups of pecans.

Reserve the remaining ½ cup pecans for decorating on top of the cupcakes.

Evenly divide the batter between the muffin liners. Each carrot cake cupcake batter should be just below the top of the cupcake liner.

Place the cupcakes in the oven and bake for 20-25 minutes or until a toothpick comes out clean inserted in the center.

Cool cupcakes for an hour before frosting and decorating them.

Make The Cream Cheese Frosting:

In a mixing bowl add the cream cheese and butter. Whip together till fluffy and creamy. Then add the vanilla extract, cinnamon, salt, and Swerve confectioners. Keep beating till it is well combined.

Decorate The Carrot Cake Cupcakes:

Use a butter knife to frost the cupcakes. Place the remaining pecans and decorate around the edges on top of the frosting. To make it look more fancy you can always pipe up the frosting.

Notes

This recipe makes extra frosting than needed. For best results have the cream cheese and unsalted butter at room temperature.

Nutrition

Serving Size: 18
Calories: 338
Sugar: 35g
Fat: 34.3g
Saturated Fat: 16.2g
Carbohydrates: 8g
Fiber: 2g
Protein: 7g
Cholesterol: 92mg

Bbq Bacon Cream Cheese Bites

August 16, 2019/0 Comments/in Appetizers, Snack /by Cherie DeBrule

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Bbq Bacon Cream Cheese Bites

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

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Ingredients

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1 loaf classic white bread loaf, crusts cut off
2 x 16 ounce of sliced bacon
8 ounce chive and onion cream cheese spread
1/2 cup barbecue sauce, brush barbecue sauce on top as needed
32 Toothpicks

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Instructions

Preheat oven to 400ºF degrees. Line a baking sheet with parchment paper.

On a cutting board cut all the bacon in half and set aside on a plate.

Cut off all the crusts off the bread. Then cut each slice of bread horizontally and set on a plate.

Take a butter knife and spread a dollop of chive and onion cream cheese spread on each slice of bread.

Roll up the cream cheese bread tightly and wind a piece of bacon around it. The bacon should cover the whole piece of bread. Secure with a toothpick then place on parchment paper. Repeat this pattern till all the bites are made.

Place the uncooked bites into the oven and bake for 20 minutes.

Take the bites out of the oven and use a basting brush to spread barbecue sauce on each bite.

Place back into the over for another 5 minutes.

Remove from oven and serve warm.

Nutrition

Serving Size: 32
Calories: 92
Sugar: 1.4g
Sodium: 329mg
Fat: 7.2g
Saturated Fat: 3.2g
Carbohydrates: 2.6g
Fiber: 0.1g
Protein: 3.9g
Cholesterol: 19mg

Low Carb Ham Pickle Pinwheels

August 13, 2019/1 Comment/in Appetizers, Low Carb /by Cherie DeBrule

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Low Carb Ham Pickle Pinwheels

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 70 minutes
Total Time: 1 hour 10 minutes

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Ingredients

Scale

6 pickle spears
12 ham slices
1 teaspoon fresh chives
1 teaspoon fresh dill
1 teaspoon garlic powder
2 x 8 ounces cream cheese, room temperature
3 x 12 ounce Mission Carb Balance flour tortillas

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Instructions

On a cutting board dice the pickles.

Place the ham slices in a food processor and blend till you have small chunks.

Place the diced ham, diced picks, fresh chives, fresh dill, garlic powder in a medium size bowl.

Place the cream cheese in a food processor and blend till it is nice and creamy.

Add the whipped cream cheese to the medium size bowl and stir with a spatula till everything is well combined. It should look like a dip at this point.

Spread the ham pickle dip mixture on a tortilla. Leave about 1/2″ on all sides. Roll the tortilla tightly and place on a large plate. Repeat this process till all the tortillas are used up. Use Saran Wrap and refrigerate the rolled tortillas for at least 2 hours to firm up.

Remove from the refrigerator and place on a cutting board. Using a sharp knife cut the ends off. Then cut into 1″ pinwheels.

Arrange on a plate and serve!

Nutrition

Serving Size: 72 pinwheels
Calories: 62
Sugar: .2g
Sodium: 206mg
Fat: 3.5g
Saturated Fat: 1.7g
Carbohydrates: 5.1g
Fiber: 2.8g
Protein: 2.7g
Cholesterol: 11mg

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