Bacon Cheeseburger Egg Rolls (Baked version)

FB Source: Julie Morgan

Ingredients:
1 lb ground chicken/turkey/beef/ (pick one)
1 package of egg roll wraps (approx. 12-14 slices)
1/2 package of turkey bacon (chopped)
1-2 cups shredded cheese
1/2 cup shredded carrots
1 tomato
1 onion
olive oil
chives
salt & pepper
parsley

Directions:

1. Ground 1 lb of your choice of meat in a pan or medium heat.
2. In a separate pan over medium heat, mix together bacon, onion, shredded carrots, tomato, salt pepper, chives, and parsley. Cook until carrots are tender and bacon is cooked.
3. Mix meat & veggie mixture together, sit aside
4. Pull out the egg roll wraps and place one egg roll, like a diamond in front of you. With a pastry brush, dab all 4 corners of the egg roll wrap with a little of olive oil, this will help the egg roll to stick together once rolled. 
5. Place shredded cheese on middle of wrapper (approx. 1 tsp), next add veggie & meat mixture on top of cheese (approx. 2 TBSP), lastly top off with shredded cheese (approx.1 tsp). Roll up the egg roll (fold in sides about half to rolling egg roll wrapper) The olive oil will help seal up the egg roll
6. Place rolled egg rolls on greased cookie sheet. Take a pastry brush and dip into olive oil, brush the tops of the egg rolls 
7. Bake 400 degrees for about 10-15 minutes. Until egg rolls are lightly brown. (Oven temperatures vary; you may need to bake a little longer)

Dip in your favorite sauce: sour cream, salsa, ketchup, etc. – ENJOY!

Bobby's Goulash

FB Source: Julie Morgan

ORIGINAL SOURCE: Paula Deen

Ingredients:
Goulash:

2 pounds lean ground beef

1 pound lean ground turkey
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Directions:
Goulash:

1. In a Dutch oven, saute the ground beef  and ground turkey over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. 
2. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. 
3. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. 
4. Place a lid on the pot and allow this to cook for 15 to 20 minutes. 
5. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. 
6. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.Serve with garlic bread and a salad.

Per serving: Calories: 478; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 57 grams; Total carbohydrates: 46 grams; Sugar: 14 grams Fiber 5 grams; Cholesterol: 110 milligrams; Sodium: 3758 milligrams

Chicken Rollatini

FB Source: Julie Morgan

Ingredients:
2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 Tbsp Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)

Directions:

1. Preheat oven to 450 deg.
2. Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
3. Combine bread crumbs and 3 Tbsp of the parmesan in one bowl. Set aside
4. Place eggs in separate dish.
5. In small bowl mix ricotta, mozzarella, parmesan and spinach. 
6. Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken up. Dip in egg and then coat with the bread crumb mixture. Place in baking pan seam-side down and sprinkle with olive oil. 
7. Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted.

Creamy Slow Cooker Chicken Noodle Soup

FB Source: Julie Morgan

Ingredients:
1 (32-ounce) container chicken broth
3 cups water
1½ cups sliced carrots (3 medium)
1½ cups sliced celery (3 stalks)
1½ cups sliced fresh mushrooms (4 ounces)
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2½ cups chopped cooked chicken (about 12 ounces)
2 cups dried egg noodles

Directions:

1. In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. 
2. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting. 
3. Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

YUMMY. No canned creamed soups in this!

Apricot Almond Oat Bars ~ Diabetic Friendly

FB Source: Julie Morgan

Ingredients:
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Magic Baking Powder
1/4 tsp. salt
3/4 cup non-hydrogenated margarine
3/4 cup packed brown sugar blend sugar replacement
2 eggs
1 tsp. almond extract
3 oz. Baker's White Chocolate, divided
1/3 cup dried apricots, chopped
1/4 cup roasted almonds, chopped

Directions:

1. Heat oven to 350ºF.
2. Mix first 4 ingredients and set aside. 
3. In a separate bowl, beat margarine and brown sugar replacement in large bowl with mixer until light and fluffy. 
4. Beat in eggs 1 at a time, until well blended. 
5. Add extract; mix well. 
6. Gradually beat in oat mixture.
7. Chop 2 oz. chocolate. Add to oat mixture, along with apricots and nuts. Stir until blended. 
8. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
9. Bake 22 to 25 min. or until toothpick inserted in center comes out clean. 
10. Cool completely. Cut into bars.
11. Microwave remaining chocolate square as directed on package. Drizzle over bars.

Homemade Brown Sugar

FB Source: Carl Barbaro

Ingredients:
2 cups sugar
3 tablespoons molasses

Directions:

• Mix sugar and molasses until no molasses globs remain. An electric mixer works great, but you can mix by hand.

For dark brown sugar, add another tablespoon of molasses.

* Brown sugar is the original product when sugar is made. White refined sugar is made by taking out the molasses. So if you're in a pinch or want to save money, mix up your own brown sugar by adding the molasses back in the sugar.

(from allthingshomeade)

Easy Bookmark: http://www.primalrights.com/forum/viewtopic.php?f=51&t=7629

Homemade Taco Seasoning

FB Source: Carl Barbaro

Ingredients:
1 T chili powder
1 T ground cumin
1 T garlic powder
1 T onion powder
1/4 - 1/2 T crushed red pepper

Directions:

Mix all ingredients together.

Store in an air-tight container.

Use as you would regular taco seasoning, adjusting for taste.

Guacamole Dip

FB Source: Carl Barbaro

Ingredients:
2 ripe avocados
1 teaspoon lime juice
1 green onion, diced
1 garlic clove, minced (optional)
½ small tomato, chopped
Pinch of salt (optional)

Directions:

1. Peel avocados. 
2. Place them in a bowl and mash with a fork. 
3. Add lime juice, green onion, garlic, tomato, and salt stirring well.

(from Dr. Susan's Kitchen)
Serve with low-fat corn chips, sliced vegetables, and entrees such as burritos. Delicious!

Stacie says: "Save the avocado pit, and keep it in the bowl of guacamole. It helps to keep the dip from oxidating (going brown) as quickly."

The Best Slow Cooker Beef Stew Ever

FB Source: Carl Barbaro

ORIGINAL SOURCE: Delicious as it Looks

Ingredients:
2 lbs. stew meat, cubed
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried parsley
1 tsp dried, crushed rosemary
1/2 tsp dried thyme
1/4 cup water
2 Tbsp flour

Directions:

1. Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag. Shake to coat beef. 
2. Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly. 
3. Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding a little broth and scraping up the browned bits. Pour this into the slow cooker as well.
4. To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
5. 30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.

Slow Cooker Chicken and Next Day Chicken Noodle Soup

FB Source: Carl Barbaro

Two Recipes in one post!

Slow Cooker Chicken

Ingredients:
1 Whole Chicken - thawed
Seasoned Salt
Garlic Power
Italian Seasoning
1 Box Chicken Stock (for after the chicken is cooked and taken out)

Directions:

1. **If chicken is frozen make sure to THAW it out first!!** Unwrap the chicken and discard the insides.
2. Rinse off the chicken
3. Spray your crock pot with non-stick cooking spray or rub it down with butter.
4. Place the whole thawed chicken into the crock pot and add seasoning to the top! (as little or as much as desired, although it doesnt take much.)
5. No water or stock needed the chicken will create its own juices!!
6. Set your slow cooker on LOW cover and let it cook for about 6-7 hours.
7. Serve your chicken for dinner, but, and this is an important step, **make sure to keep the juices and bones from the chicken for your soup**!! Add a box of Chicken Stock to the left over juice from the chicken in the slow cooker and let the bones simmer in it over night!

Next day Chicken Noodle Soup


Ingredients:
1-2 boxes of Chicken Stock
Carrots
Celery
Corn
Left over Chicken
Egg Noodles

Directions:

1. After you have allowed the broth and bones to simmer over night you can now strain the bones from the juice and discard.
2. Add the other 1-2 boxes of chicken stock depending on how much soup you want to make. (add water if still not desired amount)
3. Cut up vegetables and add them to the broth and let them cook on low or high until tender (about 4-5 hours depending on the crock pot setting)
4. Add Noodles and Chicken when vegetables are done! DO NOT ADD NOODLES UNTIL ABOUT 5 MIN BEFORE YOU EAT ( they will get soggy if they continue to cook)

ENJOY!!

Award Winning Maryland Cream of Crab Soup

FB Source: Carl Barbaro

ORIGINAL SOURCE: Crab Place

Ingredients:
1 pint milk
1 quart half and half

2 pints heavy whipping cream

1 pound Maryland jumbo lump crab meat

1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch (as desired for thickening)

Directions: 

1. Bring milk, half and half, and heavy whipping cream to a boil. 
2. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. 
3. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Home Remedy for Flu, Hacking Cough, Tight Congestion

FB Source: Juicing Vegetables

Ingredients:
1/4 tsp Cayenne

1/2 tsp Ginger powder

1 Tbsp Apple Cider Vinegar

2 Tbsp Water

1 Tbsp Honey

Directions:

1. Dissolve cayenne and ginger in apple cider vinegar and water. 
2. Add honey and shake well.

Take 1 Tsp as needed for cough.
Works like a charm!

Cauliflower Crust Pizza

FB Source: Sherry Kirkpatrick Patterson

Ingredients:
2 cups grated cauliflower
1/2 cup shredded light mozzarella cheese
2 eggs
1 tsp oregano
2 tsp basil
2 tsp parsley
Dash of Italian seasoning
1 green pepper
1 yellow or green onion
1 tomato
Bunch of fresh basil
Garlic powder, to taste

Directions:

1. Chop pepper, onion, tomato, and any other toppings you like. Set aside. 
2. Shred ½ cup light mozzarella (for topping) 
3. Use a cheese grater or processor fitted with an S blade to grate the cauliflower tops only. 
4. Add to bowl with the mozzarella, spices and eggs. 
5. Spray a round or rectangular metal pan with cooking oil before spreading the dough evenly. Bake at 450° F for 12-15 minutes. 
6. Remove the dough from the oven and sprinkle chopped green pepper, onion, tomato, fresh basil, Italian seasoning as well as the remaining mozzarella cheese on top. 
7. Return the pizza to the oven and bake until the cheese has melted and the crust is crispy. 

***Low carb crust that tastes so much better than bread pizza crust** 

Cleaning with Olive Oil

FB Source: Julie Morgan

1. Clean your cast-iron pans: Make a scrubbing paste with olive or another vegetable oil and a teaspoon of coarse salt. Scrub it in with a stiff brush, then rinse with hot water.
2. Get paint off your hands: Rub some oil into your skin, let it sink in for 5 minutes, and then wash thoroughly with soap.
3. Repair scratches on leather furniture: Pour a very small amount of oil onto a cotton cloth and rub it into the scratched leather furniture in a light circular motion.
4. Protect rattan and wicker furniture: To help keep rattan and wicker furniture from cracking, gently rub some warm oil into the furniture with a soft cloth.
5. Shine stainless steel: For extra sparkle, pour olive oil onto a cloth and buff to your heart's content.
6. Polish wood furniture: Combine 2 cups olive oil with 1 cup lemon juice or vinegar. Work the mixture into the furniture with a soft cloth. To smooth out scratches in light-colored wood, rub them with a solution of equal parts olive or vegetable oil and lemon juice.

Other non-cleaning solutions with olive oil include spraying a bit on squeaky door hinges, and sprucing up your dusty plant leaves.

Christmas Salad

FB Source: Julie Morgan

Ingredients:
Lime Jello 6 oz.
Lemon Jello 6 oz.
Cherry Jello 6 oz.
Pineapple juice 1/2 can.
Crushed pineapple 1 can ( save the juice to use )
Nuts are optional. We used crushed walnuts.
Whipping cream 1/2 pt.

Directions:

1. Make 1 box of Cherry jello as directed. Pour into a 9x13 pan and refrigerate until set.
2. Combined Lemon jello, 1/2 cup hot water, pineapple juice, cream cheese, and crushed pineapple. Layer on top of the cherry jello and refrigerate until set.
3. Make the Lime jello according to package directions. Gently pour over lemon/pineapple and cherry layers and refrigerate until set.
4. Beat the whipping cream. Layer on top. 
5. Sprinkle the nuts over top, if desired.

Flourless Pancakes

FB Source: Fitness Girls

Ingredients:
1 Banana

2 Eggs

Directions:

1. Mash banana and eggs together.
2. Cook your pancakes.
3. Enjoy.

World’s Best Cheeseball

FB Source: Hilary Weeks

Ingredients:
1 (8-oz.) pkg. cream cheese
1 (5-oz.) jar Kraft Old English Cheese
4 T. crumbled blue cheese
2-3 green onions, diced
2 tsp. Worcestershire sauce
Pecan, chopped
Crackers of choice

Directions:

1. In mixer, thoroughly combine cheeses, green onions, and Worcestershire sauce. 
2. Form into ball and place on a pretty plate. 
3. Cover in chopped pecans. 
4. Serve with favorite snack crackers

This is hands down, the best recipe I own. My Aunt Gayle made this at all our family holiday gatherings and now I make it for all of mine. After tasting it, people think I’m a hero. Trust me, make this for your next special occasion and you will be a hero too. (Don’t be surprised if someone breaks out singing… “Did you ever know that you’re my hero…”) It’s that good.

Peanut Butter Microwave Fudge

FB Source: Julie Morgan

Ingredients:
1 lb box Confectioners sugar(powdered sugar)
2 T butter
1/3 C milk
1 C peanut butter

Directions:

1. Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. 
2. Take out, beat ingredients with hand mixer until combined. 
3. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. 
4. Spread in foil lined 8x8 pan. 
5. Let cool then cut and ENJOY!

 Everyone will LOVE this!!!!!!!

Mexican Casserole

FB Source: Julie Morgan

Ingredients:

1-1 1/2 pound ground beef
1 pkg. Taco Seasoning
Flour (or wheat) tortillas
1 can Cream of Mushroom Soup
1 can Chili Beans
1 can Rotel (spiced diced tomatoes)
Shredded Cheese

Directions:

1. Brown gound beef
2. Add taco seasoning
3. Mix soup, beans, and Rotel together
4. Spray baking dish with Pam or oil
5. Line dish with Tortillas
6. Add 1/2 of ground beef 
7. Pour 1/2 of soup mixture over ground beef
8. Spread shredded cheese over the soup mixture
9. Make a 2nd layer of the remaining ingredients. Tortillas, ground beef, soup mixture, and cheese.
10. Heat in oven (about 350) until it is hot and the cheese is melted.

Salt Dough Ornaments

FB Source: Julie Morgan

Ingredients:

2 C All-purpose flour

1 C Salt

1 C Warm water

Directions:

1. Mix well.
2. Shape with your hands or cookie cutters.
3. Make a loop out of wire and insert before baking.
4. Bake at 325 for approximately 1 hour.
5. Cool completely before decorating.
6. Have fun making memories.

These are too cute! What a great gift idea!

Stacie says: "I notice a lot of pictures with 'SBC' on them. I have tried searching for the source, but can't find out exactly what that means. I have also tried doing a search on 'Crafts by Trina', but haven't found out where this actually came from. I like to be able to put a source with these posts, when I have that information available."

Hawaiian Pineapple Pork

FB Source: Julie Morgan

Ingredients:
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple

Directions:

1. Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. 
2. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. 
3. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. 
4. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. 

Serve with green beans, creamed corn, and rolls.

Peanut Butter Confetti Squares

FB Source: Julie Morgan

(Photo by Tara W.)

Ingredients:
1 cup of Peanut Butter
1/2 cup (or 1 square) Margarine...
1 bag of butterscotch chips (270g)
1 bag of mini colored marshmallows (400g)

Directions:

1. Melt butter in a pot, add peanut butter and chips. Stir until smooth.
2. Take off heat, and mix in marshmallows.
3. Put in pan of your choice. 8x8 or 9x13. spray pan or line with parchment paper.
4. Put in fridge to cool before cutting. 

Freezes well.

Computer and Desk Stretches

FB Source: Julie Morgan

Sitting too long at your computer? Try this series of stretches from Bob Anderson's amazing book "Stretching". Remember - no pain, only until you feel a slight pull. #1 and 2 are life changers!
Get up and STRETCH!!!!! 

Mozzarella Stuffed Meatballs

FB Source: Julie Morgan

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:

1. In a large bowl mix beef through pepper ingredients.
2. Form into 2" balls. 
3. Press a cheese cube in the middle and seal the meat around it.
4. Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.
5. Pour marinara sauce into pan; bring to a simmer. 
6. Add meatballs and simmer until cooked through, about 30 minutes.
7. Serve over spaghetti or on top of a hoagie!!

Homemade Coffee Creamer

FB Source: Julie Morgan

For each flavor of creamer, you start off with the same basic ‘base’ recipe.

Base Recipe:
14 oz sweetened condensed milk
1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

Possible Flavor Combinations:
French Vanilla Creamer

• 2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer

• 2 teaspoons vanilla bean paste

Chocolate

• 2-3 tablespoons chocolate syrup

Chocolate Almond

• 1 tablespoon cocoa powder + 1 teaspoon almond extract

Strudel

• 1 tablespoon cinnamon + 1 teaspoon vanilla extract + 1 teaspoon almond extract

Vanilla Caramel

• 2 tablespoons caramel ice cream topping + 2 teaspoons vanilla extract

Chocolate Raspberry

• 2 teaspoons cocoa powder + 2 tablespoons raspberry syrup

Coconut

• 2 teaspoons coconut extract

Chocolate / Caramel / Coconut

• 2 teaspoons coconut extract + 2 tablespoons chocolate syrup + 2 tablespoons caramel ice cream topping

Peppermint Patty

• 2 tablespoons chocolate syrup + 1 teaspoon peppermint extract

Cinnamon Vanilla

• 2 teaspoons cinnamon + 2 teaspoons vanilla extract

Honey Vanilla

• 1/4 cup honey + 2 teaspoons vanilla extract

Almond Joy

• 1-2 teaspoons coconut extract + 1 teaspoon almond extract + 2 tablespoons chocolate syrup

Chocolate Orange

• 2 tablespoons chocolate syrup + 1-2 teaspoons orange extract

Hazelnut

• 2 teaspoons hazelnut extract

Chocolate Hazelnut

• 2 tablespoons chocolate syrup + 2 teaspoons hazelnut extract

Cinnamon Cake

• 2 teaspoons cinnamon + 2 teaspoons vanilla extract

Salted Caramel

• 2-3 tablespoons caramel ice cream topping + 1/2 teaspoon salt

Toasted Almond

• 2 teaspoons almond extract

Sweet Cream

• Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
• 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
• 1 teaspoon almond extract

Eggnog

• replace milk in base recipe with equal amount of heavy cream
• 1 teaspoons vanilla extract
• 2 teaspoons rum extract
• 1 teaspoon ground nutmeg

Pumpkin Spice

• 3 tablespoons pureed pumpkin
• 1 teaspoon pumpkin pie spice
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract

Irish Cream

• 2 tablespoons chocolate syrup
• 1 teaspoon instant coffee
• 1-2 teaspoons vanilla extract
• 1 teaspoon almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc.) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.