Spice Chicks Eggnog

Eggnog

I am an eggnog junkie. There you have it….my big confession. Any excuse to nog it up and I am there! My mom has used this recipe for years, well minus the spiced rum when I was a kid (or so she claims…HA!)

The Savvy Girl’s Nog
In a blender place….

24 Ounces of skim milk
4 Large Eggs
4 TBSP Sugar (or Truvia)
2 TSP Vanilla
1/2 TSP Spice Chicks Never a Dull Moment Nutmeg

or The Full On Version
3 Eggs
1/3 Cup Sugar
Dash of salt
2 1/2 Cups Whole Milk
1 TSP Vanilla
1 Cup Whipping cream
1 TBSP Packed brown Sugar
1/2 TSP Spice Chicks Never a Dull Moment Nutmeg

Blend Ingredients together in a blender, for both varieties then pour into a saucepan and cook over very low heat for 15 to 20 minutes, stirring constantly until the mixture begins to coat a metal spoon.

Add 1 shot of spiced rum per glass if desired and/or sprinkle with nutmeg on top when serving.

Serve warm or chilled…which ever you prefer.

Noglish amazing!
Lesa

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Christmas Tree Cheese Ball

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What could be cuter than a cheese ball shaped like a Christmas tree at a holiday gathering? Ummmm….maybe a puppy, but that’s about it! Here’s how you make it:

2 Packages of softened cream cheese (the light varieties work just as well)
2 Cups of shredded cheddar cheese (2% milk fat cheese is just as wonderful)
2.5 Ounces of chipped beef – diced (we like Hormel)
1 TBSP Spice Chicks, Intoxicating Onion with Parsley
2 TSP Spice Chicks, Beautiful Babe Basil
1 1/2 TSP Spice Chicks, Little Black Dress 18 Spice
1 – 2 TSP Cholula Hot Sauce

Next
1/4 to 1/3 Cup Spice Chicks, Perfect Princess Parsley
1/3 Cup Toasted Pine Nuts
1/4 Cup Red bell pepper – cut into small squares

Directions:
In a medium sized mixing bowl combine all of the “first” ingredients and blend well with your hands (this will take a while). Once everything is combined place the ingredients onto a piece of wax paper and shape into a cone or Christmas tree shape. Coat with parsley and decorate the tree with the pine nuts and bell pepper pieces. Serve with crackers or sliced veggies.

Note: This recipe may be made ahead of time and frozen up to a month, simply eliminate the “decorations” until ready to serve.

Enjoy! Lesa

Where to Begin? The Appetizers of Course! Presenting our Honey Do List Hot Crab Dip

Crab Dip

Hello Spice Chicks Fans!

Let’s begin the 20 days of beautiful Christmas recipes with the start of any great gathering…the appetizers.  Tonight we kick off this amazing holiday season with our Honey Do List Hot Crab Dip.  The best part of this recipe and most all that we will share with you are as low in carbs and fat as possible!  With everything we present, we hope to incorporate a healthy alternative if the dish isn’t exactly healthy to begin with. 

Here we go!

1 8oz package of low fat or fat free cream cheese – softened

1/4 Cup Parmesan Cheese Flakes]

1/4 Cup Low fat mayo (we love Hellmann’s)

1/4 Cup White Wine

2 Teaspoons of sugar or Truvia or Splenda

2 Teaspoons Spice Chicks Honey Do List – Honey Chipotle Seasoning

1 Teaspoon Dry Mustard

4 Medium diced scallions

1 Clove garlic diced

1 6oz Can crabmeat, brained, and flaked

1/3 Cup toasted almond slices – toasted

Assorted crackers or sliced veggies

Directions:

Heat oven to 375 degrees, Mix all the ingredients except the crabmeat, crackers (veggies), and almonds in a medium sized bowl until well blended and smooth.  Gently fold in crabmeat.

Spread the mixture into a decorative baking dish (about the same size as a pie plate)

Bake uncovered 15 to 20 minutes or until hot and bubbly and slightly golden on top.  Sprinkle with almonds (if desired) and serve on crackers or veggies.

Don’t forget, if you need any Spice Chicks spices, we ship for free the very next day.

Enjoy!

Lesa

Carrot Cake

I love carrot cake any time of the year, but it seems to

lend its self to fall.  This is a recipe that I have used for

many years, but I made a few changes over the years

that I think make it a healthy choice as well as a yummy

one.  I get compliments and so will you.

 

Sift together:

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp Spice Chicks cinnamon

¼ tsp salt

In a mixing bowl combine:

1 ½ cups vegetable oil (I use EVOO)

2 cups sugar

Blend well then add:

4 eggs (1 at a time blending between each egg)

Gradually add dry ingredients mixing until creamy,

Then add: 

2 cups finely grated carrots

1 cup raisins chopped

1 cup walnuts chopped

Bake in 350 degree oven for 50 to 60 minutes.

When cool to the touch frost with:

 

Cream cheese nut topping

Combine:

½ cup butter

1 package 8oz cream cheese

Beat until creamy and blended

Add:

2 cups confectioners’ sugar

1 teas vanilla

Frost cake

Sprinkle with finely chopped walnuts. (optional)

Enjoy!

Laurie

Sun Dried Tomato Heaven

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Ok gourmet food lovers…I know these photos may not look enticing until I fully explain what they are.  Now I don’t know about you, but I am a sun dried tomato junkie!  The only downfall is the price.  Here in Michigan I pay anywhere from $6.99 to $14,99 for an 8.5 oz. jar….OUCH!  I use these beauties in my baked spaghetti, pasta salads, bruschetta and steak and feta salads, homemade hummus and countless other recipes.  The good news is, it’s harvest time in Michigan and Roma tomatoes are very affordable (I paid $1.29 per pound).  Sun dried tomatoes can easily be made in your oven and the best part is, the prep time is very low, the baking heats the house and you will have your amazing sun (or oven in our case) dried tomatoes all winter long, without the big price tag.

Here is how you do it:

15 lbs    Very healthy Roma tomatoes, cut in half, cored and seeded

Olive oil

Kosher salt

Spice Chicks Ciao Mama Italian Blend

Spice Chicks Vampire Slaying Garlic

 

Pre-heat your oven to 375 degrees while you prep the tomatoes

Line baking pans with parchment paper

Place tomatoes very closely together (without over lapping) onto parchment lined baking pans

Drizzle with EVOO

Sprinkle with kosher salt and place in the oven

Roast for approximately 1 1/2 hours, turn all tomatoes

Sprinkle with Vampire Slaying Garlic and Ciao Mama Italian blend and return to oven

Roast for 1 to 1 1/2 hours more (tomatoes should look browned, and shriveled)

Remove from oven and let cool

Slice tomatoes into approximately 1/3 inch strips

Place desired serving sizes into zip seal sandwich bags

Place all small sandwich bags into a large freezer bag and freeze.

This way you can pull bags out of the freezer as you need them and protect the tomatoes from freezer burn.

The cost of this at the market going rate was approximately $30.00 versus $80.00

I love a good deal!  Especially when it comes to better food!

Ciao!

Lesa  

A delicious fall treat at the peak of apple season

I have been experimenting with our Apple of Her Eye Apple Pie Spice…. I just can’t seem to get enough of this blend. I made a batch of “Apple Pie Bread” to take to the Farmers Market for people to sample the spice blend actually in something. The response was overwhelming. I was asked to post the recipe by several people so here it is….

Apple Pie Bread

1 1/2 Cups all-purpose flour
1 1/2 tsp. Spice Chicks Apple of Her Eye Apple Pie Spice
1/2 tsp baking soda
1/2 tsp salt
1/4 baking powder
1 egg beaten
1 Cup sugar
1 Cup finely shredded apples (I use a green and a red mixed)
1/4 Cup cooking oil
1/2 Cup pecans

Directions:

1. Preheat oven to 350 F. Grease the bottom and sides of a 8x4x2 loaf pan, set aside; In a medium bowl combine the flour, spice, baking soda, baking powder and mix well, make a well in the center of the flour mixture.

2. In another medium bowl combine egg, sugar, shredded apples and oil. Add to the center of the flour mixture all at once, stir until moistened (batter should be lumpy), fold in nuts. Spoon batter into prepared baking pan.

3. Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Ta Da!

Enjoy!

Betsy

One Chicken – Three Family Dinners – Part Two

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As promised, this is part two of our series on making three family dinners from one chicken.  I know you were all glued to the screen of your computer waiting for this (a girl can dream…can’t she?).  Ok, enough of that and on with a great dinner!

Chicken Pot Pie

Ingredients:

Leftover Spice Chicks Herbs of Provence Roasted Chicken

1 Bag Frozen Mixed Veggies

1 Can Campbell’s Cream of Mushroom Soup

1 Large jar prepared chicken gravy (or 2 packets of chicken gravy mix, prepared)

1 Package of (2) pie crusts (or homemade, even better!)

1 1/2 tsp Spice Chicks Ciao Mama Italian Blend

1 tsp Spice Chicks Vampire Slaying Garlic

Preparation:

Preheat oven to 425 degrees

Remove the obvious pieces of chicken from the bone of the roasted chicken.  Leave small pieces and the wings (if no one ate them) for the third meal.  Dice or tear meat into small pieces.  Hopefully you have 1 to 1 1/2 cups leftover.  Add to a large mixing bowl.  Add frozen veggie mix, gravy, mushroom soup, and Spice Chicks spices.  Mix well.

Place one pie shell in the bottom of a pie pan, allowing the shell to take the shape of the pan.  Pour in the chicken mixture and cover with the remaining pie shell.  Run your fingers under the faucet and skim them between the two pie shells all the way around the pie pan, then gently press the two crusts together.  This will help to create a seal between them.  Fold the pie dough under (don’t cut the excess off, the crust edges will burn if you do) and thumb and finger press the edges forming a wave pattern around the pie plate.  Cut small slits into the top of the pie to allow breathing room.

Place the pie onto a foil lined cookie sheet and place into the preheated oven.  Bake at 425 for approximately 15 minutes to allow the crust to bake into position, then lower the oven temperature to 350 and bake for an additional 30 to 45 minutes, or until the crust is golden brown and the juices are bubbling out of the slits on top.  Allow to rest out the oven for 10 minutes before cutting and serving.  This will feed a family of 3 or 4 twice with a side dish such as a salad.

 

Now I had the great fortune of having a dear friend of mine give me some home grown pears to accompany our meal tonight.  I decided to roast them along side of the pot pie.  All I can say is….”Have mercy!” 

Roasted Pears

Ingredients:

4 cups Coarsely diced fresh pears

1/2 Cup Sugar

1 tsp Spice Chicks Apple of Her Eye Pie Spice

1 tsp Spice Chicks Sun Kissed Sweetie Orange Peel

2 tsp Butter

Preparation:

Peel and remove the core of the pears and cut into chunky pieces.  In a small bowl, combine sugar and Spice Chicks spices.  Blend well.  Add pears and sugar mix to a small baking dish and blend with your hands.  Add the butter in small pats on the top.  Place in the oven with the pot pie once you have lowered the temperature.  Stir the pear mixture after 15 minutes of roasting and place back into the oven.  Serve warm.

Place the chicken carcass in a freezer bag and freeze.  The next step of this process will require 2 to 3 carcasses.

I hope you enjoy this as much as Devon and I did!

Lesa