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INGREDIENTS

  • 2 pkgs Dinner/Slider Rolls (16 rolls – Or mini hamburger buns)
  • 1 lb ground beef
  1. 2 1/3 cup beef broth or stock
  • 1 cup dried minced onions
  • 8 slices American cheese (optional)
  • 16 slices hamburger dill pickles
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

DIRECTIONS

  • Line a 10″ x 15″ jelly roll pan (or any pan with a lip) with parchment paper.
  • Mix ground chuck, 2/3 cup of the beef broth, salt and pepper together until mixture is easily spreadable.
  • Gently press and spread meat mixture into prepared pan until you form a thin even layer.
  • Using a knife, score each into 16 equal rectangles.
  • Use your finger to poke 5 holes in each patty.
  • Place in freezer for at least 1 hour. Remove frozen patties and set aside (still on the parchment paper).
  • Preheat oven to 450F.
  • Pour remaining beef broth (1 2/3 cup) into the jelly roll pan and spread minced onions over the entire bottom of the pan.
  • Allow to sit for 5 – 10 minutes so the broth can soak in to the onions.
  • If using slider rolls, separate the bottoms from the tops. If using dinner rolls, cut them in half so that they become buns.
  • If using cheese, divide each slice in half
  • Place frozen sheet of sliders on top of the onions/broth
  • Bake for 10 minutes until the meat has been steamed (they will turn brown)
  • Remove pan from the oven and place cheese on each patty (if using cheese). Place the top of the bun on top of the cheese.
  • Return the pan to the oven for 3 minutes or until the cheese starts to melt (make sure to not leave it in so long that the bun gets too toasted).
  • Place a pickle slice on each of the bottom portions of the bun
  • Use a spatula to scoop up each slider (with the onions underneath) and place on the bottom bun
  • Serve and enjoy!

Little sliders

Ingredients

  • 2 lbs raw chicken tenders
  • 8 oz cream cheese softened
  • 8 oz mozzarella cheese
  • 2 scallions finely sliced
  • 1 cup bacon crumbles
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dill weed
  • 1 tsp salt

Instructions

  • Preheat the oven to 400. Spray a large casserole dish with cooking spray.
  • Put the chicken tenders in the prepared baking dish.
  • Mix together the cream cheese, half the mozzarella, half the scallions, half the bacon, and the seasonings. Spread on top of the chicken. Sprinkle on the remaining cheese, scallions, and bacon.
  • Bake for 30 minutes or until the chicken is 160 degrees.

Keto crack chicken

Lasagna w/ No boil Noodles

Ingredients:
  • 1/2 t White Pepper, 1/2 t Cayenne Pepper
  • 1 1/2 t Salt, 1/2 t Paprika
  • 1/4 t Garlic Powder, 1/4 t Onion Powder
  • 2 skinless, boneless Chicken Breasts
  • 1/2 lb. Large Shrimp, peeled and deveined
  • 5 Qt Water
  • 6 oz Plain Fettuccine
  • 6 oz Spinach Fettuccine
  • 2T Olive Oil
  • 2 medium Tomatoes, chopped
  • 1 small Green Pepper, sliced
  • 1 small Red Pepper, sliced
  • 1 small Yellow Pepper, sliced
  • 1 small Onion, sliced
  • 1 1/2 cups Chicken Stock
  • 1 T Cornstarch
  • 2 T Cooking Wine ...any kind
  • 2 t chopped fresh Parsley

Instructions:

Mix first 6 ingredients in a small bowl. Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken. In another bowl sprinkle 1/3 seasoning on shrimp. Cook pasta to Al Dente and drain.

Heat 1 T olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. add shrimp and cook for another 2 minutes. Remove from pan. Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.

CHICKEN SHRIMP AND SAUSAGE JAMBALAYA

Ingredients

  • 1/2 cup unsalted butter, softened (113 g)
  • 3/4 cup creamy peanut butter (213g)
  • 3/4 cup light brown sugar, packed (138g)
  • 1/4 cup granulated sugar (50g), plus more for rolling
  • 1 teaspoon vanilla extract (5ml)
  • 1 large egg
  • 1 tablespoon milk 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cup all-purpose flour 
  • 40 Chocolate Kisses or a few more

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
  • Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
  • Fill a bowl with additional granulated sugar, about 1/2 cup.
  • Scoop 1 tablespoon balls of dough and roll in sugar. Place 2-inches apart on prepared cookie sheets. Meanwhile, unwrap the Heshey's Kisses.
  • Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Immediately place a Kiss in the center of each cookie. Allow to cool before removing from cookie sheets.

Sent from my iPhone

Peanut butter kisses Cookies


Skippy® Peanut Butter & Jelly Cups
A quick & deliciously easy recipe for Peanut Butter lovers.  Salty peanut butter with oozing strawberry jelly – what’s not to love!

Makes 12
Prep time:  10 minutes
Chilling time: 20 minutes

Ingredients
340g Skippy® Creamy Peanut Butter
50g coconut oil, melted
1 tbsp honey
75g strawberry jam



Method

1.    Line a muffin tin with 12 cupcake cases.
2.    Place the peanut butter, coconut oil and honey into a blender and blitz until the peanut butter is smooth and creamy.
3.    Now divide the peanut butter between the cupcake cases.
4.    Heat the jam in the microwave for 30-45 seconds until runny and drizzle on top of the peanut butter.  Use a toothpick to swirl the jam through the peanut butter.
5.    Place the muffin tin into the freezer for 15-20 minutes or until hardened.  Store in an airtight container in the fridge or freezer.  If frozen let sit in room temperature for 5 minutes.  Enjoy!


Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com
 
SKIPPY® EXTRA CRUNCHY Peanut Butter
Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness. 

SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.





Skippy® Peanut Butter & Jelly Cups


Ingredients

  • 8 ounces cream cheese I implore you to please not use low fat. Pretty please.
  • 4 tablespoons milk
  • 1 clove garlic peeled
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1 cup loosely packed cilantro leaves

Instructions

  • Blend all ingredients except cilantro with an immersion blender (or upright blender) until smooth.
  • Add cilantro and continue blending until smooth again.



Ingredients

  • 1 pound ground beef (70-80% lean)
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/2 cup tomato sauce

Instructions

  1. Cook the ground beef fully, drain grease, then add 1/2 cup tomato sauce and taco seasoning.
  2. Allow to simmer for 5 minutes.
  3. Add to tacos shells.

Cilantro lime sauce for tacos 

Ingredients

  • 8 ounces cream cheese I implore you to please not use low fat. Pretty please.
  • 1/4 cup  milk
  • 1 clove garlic peeled
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1 cup loosely packed cilantro leaves

Instructions

  • Blend all ingredients  cilantro first  with an immersion blender (or upright blender) until smooth. Then add the other ingredients. Blend until smooth.
  • Add cilantro and continue blending until smooth again.
    Once smooth it’s ready. Move to a serving bowl and get ready to dollop it on your taco and change your life.

Ground beef tacos W/ cilantro sauce


Ingredients

Neck Bones

  • 6 to 8 neck bones
  • 1/2 tsp seasoning salt 
  • 1/2 tsp black pepper 
  • 2 tbsp dried or fresh onions
  • garlic powder 
  • water to cover the neck bones

Gravy

  • 1 tablespoon vegetable oil
  • 3/4 cup flour 

Instructions

  • Season neck bones with seasoning salt, black pepper, onions and garlic. 
  • Add  enough water to cover the neck bones.
  • Cover and cook for 2 -3 hours.
  • Remove the neck bones and make the gravy. Put the neck bones in the oven without the liquid. Reserve the liquid, don’t pitch just yet.
  • Heat 1 tablespoon of vegetable oil in a pan.
  • Add flour to the oil. Stir until golden brown. Add 3 cups of the liquid From the neck bones.
  • Top the neck bones with the browned flour, gently stir throughout.
  • In Cover.
  • Turn the oven to 350 and place neck bones in the oven for 20 minutes.
  • Remove and enjoy!
Sent from my iPad

Neck bones and Gravy

Ingredients

Salmon Patties:

  • 6 ounces (drained weight) canned salmon
  • 1/2 cup blanched almond flour
  • 2 tablespoons mayonnaise
  • 1 large egg
  • 1teaspoon salt
  • 1/4 teaspoon ground thyme
  • 1teaspoon black pepper
  • 1 teaspoon garlic powder 
  • 1 diced onion 

Frying:

  • 2 tablespoons olive oil

Spicy Dill-Garlic Dip:

  • 1/2 cup sour cream
  • 1 tablespoon finely chopped fresh dill
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
  2. Drain the canned salmon, and discard any skin. Use a digital food scale to measure out 6 ounces to use for this recipe (this is important if your can(s) did not list the drained weight, or if you removed a significant amount of skin).
  3. In a large mixing bowl, add all salmon patty ingredients and stir until well-mixed, breaking apart any large chunks of salmon. Divide the mixture into 6 equal-sized balls and use a turner spatula to flatten them into 2-3 inch patties (a nonstick working surface like parchment paper.
  4. Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.
  5. Use a turner spatula to carefully lower patties, one at a time, evenly spaced out in the hot oil. Tilt the pan to ensure good oil coverage around all of the patties.
  6. Fry until they’re browned and crispy on the bottom, 5 to 6 minutes. Flip the patties and repeat for the other side, 3 to 4 minutes. Transfer them onto a paper towel to drain a bit.
  7. Transfer the salmon patties onto serving plates, depositing a dollop of dill-garlic dip on top of each cake with the remainder on the side. Enjoy while hot and crispy.

Low carb salmon patties

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