Kahlua

5th of Vodka
4 Cups Water
4 Cups Sugar
Large Vanilla Bean
3/4 cup Instant Coffee, NOT FREEZE DRIED

Combine in a glass container and put in a dark place for 6 weeks.

OR  

4 c. sugar
2 oz. instant coffee
4 c. boiling water
1 qt. 100 proof vodka
2 vanilla beans

Add 3 cups water to 4 cups sugar. Boil 20 minutes and cool. Mix in a separate bowl or pan, 2 ounces instant coffee and 1 cup boiling water. Let cool. Mix together both mixtures and add 1 quart 100 proof vodka and 2 vanilla beans. Age 3 to 4 weeks.Makes 2 quarts Kahlua.

Larkin Candy Cane Sugar Cookies

1 cup Soft Butter
1 1/2 cup Confectioner Sugar
1/2 tsp Almond Extract
1 tsp Vanilla
1 1/2 Cups Four
1 tsp Baking Soda
1 tsp Cream of Tartar
Red Food Coloring

Directions
Combine butter and confectioner sugar in a bowl and set a side.

Combine almond extract, egg and vanilla, still well and add to dry mixture. Blend in well.

Add Flour, baking soda, cream of tartar in bowl, mix well then add to wet mixture.

Divide mixture in 1/2. Add red food coloring to half.

Chill for at least 1 hour.

Roll small logs of each color and wrap together to look like candy canes.

Bake at 375 degrees for 7-8 minutes.

Rice and Beans

Rice and peas recipe

Ingredients

 3 cups of rice
 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
 5 cloves of garlic (finely chopped)
 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
 3 Scallion (spring onions may be used as a substitute)
 1 tin (or one cup) of coconut milk
 1 teaspoon of salt
 1 teaspoon of black pepper
 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

Cooking

 If you are using fresh peas then wash these










 Pour on three cups of water and leave to soak overnight (nb - there is no need to do this if you are using tinned peas)










 Crush the garlic and add to seven cups of boiling water










 










 If you are using fresh peas add them now and boil for 45 minutes.










 You can test to see if the peas are cooked by crushing them against the lid of the pot.

(If they crush easily, you are ready to move on to the next step)

NB - If you are using tinned peas jest add them to the pot and move straight on to the next step.






 Add your coconut milk, rice, salt, black pepper and thyme to the mix.










 Crush the scallion (do not chop) and add this.

 Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.








 The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).










 The Rice and Peas is now ready to serve!

Jamaican Beef Patties

Beef patties recipe

Ingredients - pastry

 1lb flour
 1/2 cup ice cold water
 1/2 cup melted butter
 1/2 cup shortening
 1 tsp salt
 1 Teaspoon of baking powder
 1 Teaspoon of curry powder medium hot
 1 Teaspoon on turmeric or 1 drop of annotto

YOU CAN ALSO USE PRE MADE PASTY FROM THE STORE

Ingredients - filling

 1lb ground beef
 1 medium onion
 4 scallion (or 1 more medium onion)
 2 stalks fresh thyme or 2 tsps ground thyme
 1/2 cup breadcrumbs
 1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
 2 cloves garlic
 1 cup water
 1 tsp salt
 1 tsp pepper
 1 tsp paprika
 1/2 tsp sugar
 1 teaspoon nutmeg

Preparation - pastry

  Sieve flour










  Stir in baking powder, curry powder, salt and turmeric










  Work the butter and shortening in with fingertips until mixture resembles breadcrumbs











  Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)










  Roll the dough in to a ball
  Wrap in cling film and place in the fridge for 1 hour

Preparation - filling

 Cut onion + scallion in to fine pieces










 Fry gently - so they do not quite get time to brown










 Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg










 Fry until mixture is fairly dry, drain off excess fat if necessary










 Add water and breadcrumbs, cook until the mixture has a thick, saucy texture

Combining the pastry and filling

 Roll the pastry on a floured board until it is about 1/8 of an inch thick










 Cut as many circles (about the size of a saucer) out of the dough as you can.










 Place 1 tablespoon of the filling on one side of each pastry circle










 Moisten the edges of each patty with water and fold pastry over to make a crescent shape
 Seal the edge of each patty by crimping with a fork

Cooking

 Preheat oven to 375 deg f, 200 C or gas mark 6
 Place patties on aluminium foil
 Cook for 35 minutes (or until golden brown)

Serving

 Serve patties hot or cold. Either on their own or wrapped in coco-bread.

Crock Pot Beef Tamale Casserole

Ingredients :

1 pound lean ground beef

1 medium (1/2 cup) onion, chopped

1 (4-ounce) can chopped mild green chiles

1 (11-ounce) can Mexican-style corn, drained*

1 (10-ounce) can mild enchilada sauce

9 (6-inch)  corn tortillas

6 (3/4-ounce) slices Land O Lakes® Deli White American

Topping

 Sour cream, if desired

 Sliced green onion, if desired

 Salsa, if desired

Tortilla Chips

Directions:

Spray 4-quart slow cooker with no-stick cooking spray; set aside. 

Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce. 

Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.

Cover; cook on Low heat setting 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.

Dollop each serving with sour cream; top with sliced green onion, salsa and tortilla chips, if desired. 

*Substitute 1 3/4 cups frozen corn.

Easy Crockpot Mongolian Beef

Ingredients

• 1 lb. stew meat
• 2 tsp. olive oil
• 1 onion, thickly sliced
• 1 tbsp. minced garlic
• 1/2 cup soy sauce (I used wheat free tamari)
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 tsp. fresh minced ginger
• 1/2 cup hoisin sauce (I used The Wizard's brand gf)

Instructions

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

Chicken & White Bean Soup - Crock Pot

• 2 T olive oil
• 1/2 cup diced onion
• 1 package ground chicken
• 6 cups chicken broth/stock
• 1/2 t crushed red pepper
• 2 t ground cumin
• 2 t basil
• 1/2 t garlic salt
• Salt & pepper to taste
• 1/2 t chili powder
• 1 small can chopped green chiles
• 1/2 cup diced tomato
• 2 (14 oz) cans Great Northern Beans
• 2 T cornstarch
• Shredded Cheddar cheese

In large soup pot, saute onion in olive oil until translucent.  Add ground chicken to pot,  break up into small pieces while cooking thoroughly.  After chicken is completely cooked add the following: chicken broth/stock, red pepper, cumin, basil, garlic salt, salt & pepper, chili powder, green chiles, tomato & beans.  Stir together and simmer 15 minutes  or  until flavors are well blended.  Remove 1/2 cup of liquid in a glass measuring cup, whisk in cornstarch until no clumps are found, add back to soup, stirring until slightly thickened.  Ladle into bowls & serve with shredded cheese on top.  Serves 8.

Crock Pot Beef Tips with gravy

Ingredients:

1 1/2 lb. beef tips (or cubed beef stew meat)*

1 package of dry Onion Soup Mix

1 can of Cream of Mushroom soup

1 can of Beef Broth

Directions:

Add beef to slow cooker. 

In a bowl, combine dry Onion soup mix, cream of mushroom soup and beef broth.  

Stir to combine and pour over beef in slow cooker.

Stir all ingredients together.

Cook on low for at least 6-8 hours.  

Give everything a good stir before serving. 

Serve on top of mashed potatoes or egg noodles. 

 Enjoy with your favorite veggies and salad.

Cook’s note: You can use a whole beef roast instead of cubed stew meat. 

If you don’t have cream of mushroom soup, you can substitute cream of chicken.

Also, if you are sensitive to salt, I would suggest using a low sodium cream soup as well as a low sodium beef broth

Oven Baked Chicken Fajitas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Honey Garlic Chicken - Crock Pot

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey

The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed or roasted vegetables.

Beyond Easy Pulled Pork - Crock Pot

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub

3 tbsps chili powder

1 tsp coriander

2 tsps cumin

2 tsps onion powder

1 tablespoon dried parsley

¼ teaspoon chipotle powder

2 tsps sea salt

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all.)  Place a layer of onions on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Crock Pot Teriyaki Chicken - Freeze ahead

Medium bag of Carrots
Red Onion cut into large chunks
2 large cans Pineapple, including juice
4 Garlic Cloves
4 Boneless Chicken Breasts
1 cups Teriyaki sauce + 1/2 cup extra to put in crock pot

Split between 2 freezer ziplock bags, seal, mix, lay flat and freeze.

Directions for cooking:

Add all to crock pot.
Add the 1/2 cup Teriyaki sauce to crock pot.
Cook on low for 6-7 hours.

Serve over cooked white rice.