White Chocolate Cranberry Shortbread

White Chocolate Cranberry Shortbread

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Ingredients:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar + 2 tbsps.
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
1 cup chopped dried cranberries
1/2 cup white chocolate chips

Instructions:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer, beat butter until light and fluffy, with a paddle attachment. Slowly add in the powdered sugar until batter is light and fluffy.
Sift in the cornstarch and mix through. Sift in flour & salt and mix.
Add in vanilla and mix. Add in cranberries and white chocolate and mix slowly, until well combined. Using a small cookie scoop, place balls of dough onto the cookie sheet. Gently press down each ball to make a disc shape. Bake for 15-18 minutes or until the bottom of the cookie is lightly browned. Remove cookies from the oven and let cool on a cooling rack. Enjoy.

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Spiced Pumpkin Fudge!

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Spiced Pumpkin Fudge! Sorry, but could not resist posting!

Ingredients:
2 cups granulated sugar
1 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
3/4 cup butter
2 teaspoons pumpkin pie spice
2 cups white chocolate chips, 12 ounce package
7 ounces marshmallow cream
1 cup chopped pecans
1 1/2 teaspoons vanilla

Directions:
Line 13 x 9-inch pan with foil. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage). Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute. Immediately pour into prepared pan.Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.

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Creamy Cheesy Shrimp and Mushroom Pasta

Creamy Cheese Shrimp and Mushroom Pasta

Ingredients:
5 garlic cloves, minced
1 pound cooked shrimp, peeled
1/2 pound mushrooms
1 tablespoon olive oil
1 tablespoon butter
8 ounces of spaghetti
1 cup water pasta was cooked in
1 chicken bouillon cube
1 cup heavy cream
1 and 1/2 cups of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
parsley , chives or green onions, finely chopped

Procedure:

Cook minced garlic,shrimp and mushrooms in olive oil and butter for about 2 minutes on medium heat, occasionally stirring, without burning. Remove the shrimp from the pan. Cook pasta in a separate pan. Before draining, reserve 1 cup of the pasta water. Dissolve 1 cube of chicken broth bouillon in 1 cup of hot pasta water. Add pasta water (with the dissolved chicken broth bouillon cube in it), heavy cream, and cooked spaghetti to the skillet where you cooked shrimp. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two. Stir in half amount of shrimp. To serve, top each serving with the remaining half amount of shrimp and top with chives green onions, or parsley.

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You have been asking for my before & after picture and so here it finally is! Hopefully you can notice a difference.
These are the results of my 90 day challenge. I am still a work in progress, and so I am continuing forward.
I did not change my diet!
I did not exercise!
I drank alcoholic beverages!
I had occasional sweets and junk food!
AND I STILL LOST!

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Oriental Cabbage Salad

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Oriental Cabbage Salad

Ingredients:
Salad:
1 head cabbage
8 green onions
1 tbsp. oil
1/4 cup sesame seeds
1 package almond slices
2 packages ramen noodles

Dressing:
1/4 cup sugar
1/2 cup oil
1 tsp. black pepper
1 tsp. salt
7 tbsps. rice vinegar

Procedure:

Salad:
Rinse produce. Shred cabbage & slice onions. Combine in a bowl & set aside. In a medium size skillet heat 1 tbsp oil. Toast sesame seeds, almonds, & noodles until golden. Once toasted add to cabbage mixture & mix well.

Dressing:
Combine all ingredients and whisk well for at least 1 minute. Pour over salad and mix well. Chill salad for several hours before serving. Enjoy!

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Moosetracks Ice Cream
This is amazing!!!! So creamy and filling!!! You won't miss the unhealthy stuff!!

Ingredients:
12 ice cubes
1/2 cup cottage cheese
1/4 cup almond milk
3/4 scoop protein powder
1/4 tsp. glucomannan or xanthan gum (thickener)
4 tsps. truvia or desired sweetener
1 tsp. vanilla
2 Tbsps. peanut butter
2 Tbsps. sugar free chocolate chips

Directions:
Blend the ice cream ingredients together in a high-powered blender. Put the ice cream in a freezer-safe bowl and swirl in the peanut butter and mix in the chocolate chips. Freeze for 50 minutes stirring 2 times. Serve once desired texture is reached. Enjoy.

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Tender Stuffed Chicken Breast Filled With Mushrooms &Spinach

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Tender Stuffed Chicken Breast Filled With Mushrooms &Spinach - Yields 2 servings

Ingredients:

2 tablespoons olive oil, divided
3 ounces portabella mushrooms, sliced
4 ounces onions, diced
2 -4 garlic cloves, minced
2 ounces fresh spinach
1⁄4 cup white wine
1⁄4 teaspoon dried thyme
1⁄4 teaspoon rosemary
salt and pepper

2 3/4 pounds of chicken breasts, butterflied

1 egg, lightly beaten

1 tablespoon butter

1⁄4 cup flour

Procedure:
Preheat oven to 350 degrees F.Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine & cook until wine is evaporated. Season with thyme, rosemary, salt, and pepper and allow to cool. Place chicken between plastic wrap and pound thin. Season both sides of breast with salt and pepper. Add egg to stuffing and place half the stuffing in each breast. Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place. Dredge each of the chicken breast with the flour. Heat butter and the last tablespoon of oil in a pan. Brown chicken on all sides 5-10 minutes. Place into a hot oven for 15 minutes. Remove string before serving.

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Steak Salad With Creamy Horseradish Dressing

Wonderful salad for a warm summer evening; served with crusty bread.
If your a fan of horseradish, then this is a must try!

Steak Salad With Creamy Horseradish Dressing

Ingredients:
1 pound of flank, striploin or other grilling steak
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 tablespoon vegetable oil
2 cups mushrooms, halved
1 garlic clove, minced
1 teaspoon thyme, dried
1 (6 ounce) bag baby spinach
1 cup cherry tomatoes, halved
1⁄2 cup red onion, thinly sliced

Dressing:

1⁄4 cup light mayonnaise or sour cream
2 tablespoons 1% low - fat milk
2 tablespoons horseradish, prepared
salt & pepper to taste

Procedure:
STEAK:
Season steak with salt and pepper. Cook until medium-rare for approximately 8 minutes and place on cutting board and tent with foil. Let stand for 10 minutes. Slice thinly across the grain.

DRESSING:.
Whisk the mayo, milk, horseradish, salt and pepper together and mix well.

SALAD:.
Heat oil in skillet and saute mushrooms, garlic, thyme and a bit of salt and pepper until mushrooms are golden or for approximately 5 minutes. Place spinach on platter, add steak, mushrooms, red onion, cherry tomatoes on top and drizzle with dressing. Enjoy.

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Chicken Cordon Bleu

Chicken Cordon Bleu- Serves 6
The sauce makes this dish!

Ingredients:
6 chicken breasts
6 slices swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1⁄2 cup dry white wine
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup whipping cream

Procedure:
Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 inches of edge.
Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. Enjoy.

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Crock Pot Maple Ribs

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Crock Pot Maple Ribs
Ingredients:
3 pounds of country-style pork ribs
1/2 cup maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
`/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon

Directions:
Mix everything in your crock pot and cook on low 6-8 hours.

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Blackberry Banana Smoothie

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