Milky Way Rice Krispy Treats

Thank you Mallow and Co

24 Fun Sized Milky Ways
5 Tbsp butter
6 cups marshmallows
1 tsp vanilla extract
6 cups rice krispies

• Chop up 8 of your Milky Ways and mix them together with the rice krispies in a bowl. 
• Set aside. 
• Melt the butter and remaining 16 chopped Milky Ways in a large saucepan over medium heat. 
• Turn the heat down to low and add the marshmallows. 
• Continue stirring until mostly all melted, then add in the vanilla.
• Once the mallows are fully melted, take them off heat and pour over the rice krispies. 
• Stir lightly to combine. 
• Dump into a lightly greased 9x9 pan and let sit 5 minutes. 
• Then go and light press into the pan with greased hands. 
• Allow them to cool for about 20 minutes. Enjoy!

The Best Creamy Macaroni Salad

Simple and delicious.Thank you The Country Cook

1 cup chicken stock
1 pound of elbow macaroni
1 small green pepper, diced
1 small bag of radishes, trimmed and diced (about 1/2 cup)
1 small red onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, trimmed and chopped

Dressing:
2/3 cup mayonnaise
1/3 cup salad cream
the juice of two lemons
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
a small handful of chopped fresh flat leaf parsley

• Add the chicken stock to a pot of boiling water. 
• Add the macaroni and cook according to package directions until desired done-ness.
• Drain well. Rinse in cold water. 
• Drain again and then tip into a bowl. 
• Add all of the vegetables and stir together to combine. 
• Whisk together all of the dressing ingredients. Taste and adjust seasoning as desired. 
• Fold this dressing into the macaroni and vegetable mixture.
• Smooth over and cover. Chill for about 3 hours before serving. 
• Stir again just before serving. 
• If desired sprinkle with some more parsley.

Moist Brown Sugar Pork Roast

Delicious combination of flavours. Thank you Food 52

1/4 cup vegetable oil
3 tablespoons brown sugar
4-5 pounds pork shoulder (boneless, trimmed of skin and fat)
1 onion, sliced thinly
1 shallot, sliced thinly
2 green onions
4 garlic cloves, chopped
6-8 mushrooms
1/4 cup chicken broth
1 cup soy sauce

• Using a long knife, insert knife into pork shoulder in several places all around roast.
• In a large Dutch oven (or heavy oven-proof pot with a lid) heat the cooking oil. 
• Add ginger and brown sugar and sauté for 1-2 minutes. 
• Add the pork shoulder and brown it on all sides. Remove pork from pot.
• Add onion and mushrooms to pot. 
• Saute until onions are soft and slightly browned. 
• Add garlic and sauté briefly, then wine and soy sauce. 
• Heat and stir to mix.
• Return the browned pork shoulder to the pot. 
• Turn pork over to coat well with marinade. 
• Pile mushrooms and onions on top.
• You can continue straight to roasting here, but refrigerating 3 hours to overnight will help the flavors penetrate the meat. 
• Turn occasionally if you can. 
• Let refrigerated pork roast sit at room temperature for 1 hour. 
• Preheat oven to 300 degrees.
• Cover top of pot with foil and cover with lid. 
• Roast for 3-3 ½ hours. 
• Check the roast once every hour and turn it over. 
• Baste the roast with juices that accumulate in pot.
• For a crustier outside layer, remove pot from oven and turn up the oven to 400 degrees. 
• Transfer roast fat side up to sheet pan lined with foil. 
• Take 3 Tbsp of juices from pot and combine with 2 Tbsp brown sugar. 
• Spread all over top of roast and return to oven for 15 minutes until sugar has caramelized, but not burned.
• Let roast rest out of the oven for 15 minutes before serving. 
• Decant sauce to fat separator or smaller bowl to remove fat, if desired. 
• Remove roast to serving platter, cut and remove strings, then cut meat into thick slices across the grain of the meat.
• Drizzle roast pork with sauce and serve extra sauce along side. 
• Serve with white rice.

Sweet & Spicy Pineapple Chicken Kabobs

Thank you Melissas Southern Style  Kitchen

Marinade:

1 [6 oz] can pineapple juice

1/4 cup chopped cilantro

1/4 cup minced red onion/shallots
1/3 cup teriyaki sauce

2 Tbsp olive oil
2 Tbsp brown sugar

3 garlic cloves, minced

1 tsp minced ginger

salt & black pepper to taste

• Mix all of the marinade ingredients together.  
• Pour into a large plastic storage bag.   
• Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.

Spicy Pineapple Glaze: 

1 [10 oz] jar red pepper jelly

1/2 cup pineapple juice

• Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. 
•  Using a pastry brush baste the kabobs with the glaze at the end of grilling.  

Kabobs:
4 boneless skinless chicken breasts cut into 1 inch chunks 

1 green pepper cut into 1 inch pieces

1 red onion cut into quarters

1 1/2 cups of fresh pineapple cut into 1/2-3/4 inch chunks

6 bamboo skewers that have been soaked in water

• Remove the chicken from the marinade.  
• Alternate the peppers, chicken, pineapple and onion chunks onto the skewers.  
• Season everything lightly with salt and pepper.  
• Oil the grill grates and heat the grill to medium-high heat.  
• Cook the kabobs rotating as needed so they will cook evenly.  
• About 4 minutes on all sides.  You want the kabobs to char, but, not burn.   
• A few minutes before removing from the grill,  reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred  
• It will take the kabobs around 16-18 minutes in total cooking time depending on the size of the chicken pieces.  
• Serve hot over rice pilaf.  

Pineapple-Coconut Muffins

Made with nutritious coconut flour, these muffins are tropically delicious. Their taste is similar to pineapple upside down cake  Thank you The Nourishing Home

 

1/2 cup organic coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
4 large eggs
1/3 cup whole milk 
1/3 cup pure maple syrup 
2 tbsp unsalted butter, melted
1 1/2 tsp pure vanilla extract
1 cup of fresh diced pineapple
Unsweetened shredded coconut

• Preheat oven to 350 degrees.
• Line a 12-cup muffin pan with 8 paper liners.
• In a small bowl, mix together the coconut flour, baking soda and salt. 
• In a large bowl, whisk together the eggs, milk, maple syrup, butter and vanilla extract. 
• Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
• Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. 
• Lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
• Add a few pieces of diced pineapple to each muffin cup. 
• Place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. 
• Add more pineapple to the top of each muffin
• Sprinkle lightly with a few pinches of shredded coconut.
• Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. 
• Allow to cool in the pan for 5 minutes, then serve. 

 

Slow Cooker Beef Stew

2 pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)
1/2 cup flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
cooking oil (about 4 teaspoons)
14 ounce can beef broth
6 ounce can tomato paste
1 1/2 pounds red potatoes quartered or diced (1 inch or so)
1 pound bag baby carrots
1 white onion diced large
2 cups frozen peas

• Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
• Shake to coat the pieces evenly.
• Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
• Dump the meat into the slow cooker.
• Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.
• Add the sauce to the slow cooker.
• Add the potatoes, carrots and onions to the slow cooker.
• Give everything a big stir.
• Cook on low for 7 to 8 hours.
• Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.

Rhubarb & Custard Cake

This recipe is lovely made with home grown rhubarb

1 quantity Roasted Rhubarb
250g pack butter, softened, plus extra for greasing
150g pot ready-made custard, not the chilled kind eg Ambrosia
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
icing sugar, for dusting

• Make the roasted rhubarb first. 
• Heat oven to 200C/fan 180C/gas 6. 
• Rinse 400g rhubarb and shake off excess water. 
• Trim the ends, then cut into little-finger-size pieces. 
• Put in a shallow dish or a baking tray, tip over 50g caster sugar 
• Toss together, then shuffle rhubarb so it’s in a single layer. 
• Cover with foil and roast for 15 mins. 
• Remove foil. 
• Give everything a little shake  
• Roast for 5 mins more or until tender and the juices are syrupy. 
• Carefully drain off the juices before you let it cool.

• Butter and line a 23cm loose-bottomed or springform cake tin. 
• Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. 
• Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. 
• Spoon one-third of the mix into the tin 
• Add some of the rhubarb and dot with one-third more cake mix and spread it out 
• Top with some more rhubarb 
• Spoon over the remaining cake mix, leaving it in rough mounds  
• Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. 
• Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. 
• It’s ready when a skewer inserted into the middle comes out clean. 
• Cool in the tin, then dredge with icing sugar when cool.