Chocolate Covered Pretzels

Happy holidays all!

These pretzels are perfect for a last minute gift idea, a holiday party or even as a snack for game day. 

1  3 oz bar each: milk chocolate, dark chocolate, white chocolate
Pretzels
cookie sprinkles

Break chocolate bars into pieces in 3 separate microwave safe bowls. Microwave on high for 30 seconds. Stir and microwave for 30 seconds approx. Keep an eye on chocolate so that it melts evenly. Remove bowls carefully from microwave.

Dip ends of pretzels rod in the chocolate. If using pretzel twists, dip pretzel twists completely in chocolate. Remove pretzel twists from chocolate with a clean fork. Place pretzels on a parchment lined cooking sheet. Sprinkle the cookie sprinkles over pretzels if desired and let harden for several hours or overnight.

Makes 3- 4 dozen pretzels approx.

Stick to Your Ribs Noodle Soup™

This soup is perfect for those chilly days of winter when you want a hearty satisfying soup to warm you up. 

8 c low sodium beef broth 
2 c beef (cut into chunks)
2 medium carrots diced
1 c chopped celery
1 ( 14.5 oz) can diced tomatoes
1/3 c chopped onions
1/8 - 1/4 tsp each ground black pepper, salt 
1/8 tsp crushed red pepper flakes
1 clove garlic crushed and diced
1/2  - 1 tsp dried parsley (adjust to taste)

1/4 c sliced mushrooms
1 c thin egg noodles

In a large pot combine ingredients, except noodles. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally. During the last 10 - 15 minutes of cooking, add noodles and stir.

Serves 8.

Ambrosia

Ambrosia was once called the food of the gods.

 This heavenly dessert is perfect for the holidays or anytime. 

I've used reduced fat sour cream, but feel free to use regular sour cream instead.

1  (10 oz) bag miniature marshmallows
1  (15 oz) can crushed pineapple, drained
1 (10 oz)  jar maraschino cherries, drained
1 (11 oz) cans mandarin oranges drained
1/2 bag (3/4 c approx.) shredded coconut
1  pint carton sour cream

Mix all ingredients together in a bowl thoroughly.

 Refrigerate for several hours or overnight.

Serves 6.

Pasta With Meatballs

This is an easy recipe of a classic. I've used ground round but feel free to use what meat you like.

1 package pasta
1 lb lean beef (ground round)
1/8 - 1/4 tsp each; salt, pepper
1/8 tsp red pepper flakes
3  1/2 c pasta sauce
1 - 2 cloves chopped and crushed garlic
1- 2 eggs (cage free) or egg substitute (adjust amount needed)
1/8 - 1/4 c each: bread crumbs, diced onion, bell peppers (adjust amount needed)
1/2 tsp each: parsley, oregano, basil
1 - 3 T oil (enough to coat pan)


Cook pasta according to package instructions. 

Set aside oil and pasta sauce. 

In a mixing bowl combine remaining ingredients. Mix well with clean hands. Form meat mixture into 16 meatballs. 

Preheat skillet to medium high heat. lower heat to medium, add oil. Place meatballs in pan and brown on 1 side for 7 - 10 min approx. Turn meatballs over and brown on other side for 7 - 10 min. more. 

Remove meatballs from pan and drain excess fat from pan if needed.  

Return meatballs to pan and pour pasta sauce over meatballs. Cook meatballs and sauce for 10 minutes, or until done. 

Serves 4.

Recipe To Help The Philippines

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.
Prayers, thoughts for the residents of the Philippines as they continue to deal with the aftermath of typhoon Haiyan. The typhoon, one of the largest to ever hit, has killed at least 10,000 Friday. 

On the left side of this website are links to organizations under the heading of Recipe To Pay It Forward. These organizations are helping in the relief efforts. Any help would be greatly appreciated.


Thank you for making a difference.

Easy Schnitzel™

This is perfect for a quick meal. I've used bread crumbs but you can also use your favorite gluten free products or even crushed saltines too. 

4  boneless, skinless: chicken breasts/ thighs

3/4 - 1 c. bread crumbs

1 - 2 eggs

1/8- 1/4 tsp each: salt, pepper

1 - 2 T olive oil 

1/2 tsp dried parsley 

Pinch of paprika

In a shallow dish combine: eggs, salt, pepper, parsley and paprika.. Mix with fork.

Pour breadcrumbs in a separate dish.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.

Dredge both sides of chicken in egg. Dredge both sides of chicken in bread crumbs. Repeat process with remaining chicken. 

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 5 - 7 min. Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Serves 4

Express Eggs™

This is an excellent idea for a very quick breakfast or anytime. Feel free to use what fillings desired. 

2 eggs 
1 - 2 T butter (enough to coat bowl)
1/8 - 1/4 tsp each: salt, pepper
1/4 tsp dried parsley
1 clove garlic crushed diced
1/2 - 1 tsp each: shredded cheese, diced bell pepper, diced onion, diced tomato

Grease a microwave safe bowl with the butter. Crack 2 eggs in bowl and stir with a fork for 10 - 15 seconds. Add salt, pepper, garlic, parsley, cheese and vegetables.

Place bowl in microwave and microwave for 70 - 90 seconds or until done. 

Serves 1.