The Best Garlic Roasted Brussels Sprouts

The Best Garlic Roasted Brussels Sprouts

Prep Time:5 Min Cook Time:20 Min Total Time:25 Min 

Serves 4

Ingredients

• 1 pounds Brussels sprouts
• 2 garlic cloves, minced
• ½ tsp cayenne pepper (optional)
• 4 tbsp olive oil
• 2 tsp lemon juice
• salt to taste

Instructions

• 1
  Preheat oven to 400 F.
• 2
  Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes. Drain well and place the Brussels sprouts in a large bowl.
• 3
  Add the minced garlic, cayenne pepper and olive oil and gently toss to coat. Transfer the Brussels sprouts to a baking pan and sprinkle with salt. Bake for 15-20 minutes, shaking pan occasionally, until sprouts are quite brown and crisp on the outside and tender on the inside.
• 4
  Adjust the taste with more salt if necessary, drizzle with lemon juice, toss to combine and serve.

One Pan Balsamic Chicken

One Pan Balsamic Chicken
Ingredients:
1/4 cup Italian salad dressing
3 Tbsp balsamic vinegar
2 Tbsp honey
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
½ tsp Kosher salt and pinch freshly ground black pepper, to taste
1 lb fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
8 oz sliced mushrooms
1 cup grape tomatoes, halved
Instructions:
1. Mix together dressing, balsamic vinegar and honey in a measuring cup.
2. Heat 1 Tbsp of the oil and sauté the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for another 4 minutes or until the green beans are crisp-tender.
3. Remove the vegetables from the pan, add the remaining oil and the chicken tenders. Sprinkle with salt and pepper and sauté until brown on each side. 4. Remove from the pan. Add in the sauce and stir for a couple minutes until thickened into a glaze consistency. Add the chicken, green beans, and mushrooms back into the pan and add the tomatoes. Stir to coat everything evenly with the sauce.

Skillet Chicken Alfredo

Skillet Alfredo Pasta

RECIPE:
(serves 2-4)
1 Tbsp. olive oil
2 chicken breasts, cubed
3 garlic cloves, minced
14 oz chicken broth
1 cup heavy cream
1/2 lb uncooked penne pasta
1.5 cups grated parmesan
parsley for garnish (optional)

In a pot, heat the oil and brown the chicken. Add garlic, and sauté for about a minute. Add broth, cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min. Turn off heat and stir in parmesan cheese. Top with parsley if desired. Enjoy!

Rudolph's Tipsy Spritzer

Rudolph`s Tipsy Spritzer 

2 Cups Vodka 

5 Cups Orange Juice

2 Cups Lemon lime soda 

1/2 Cup Cherry juice

1/4 Cup Fresh lemon juice

Chill all ingredients. Add to a large pitcher and mix. Serve over ice....

Two Ingredient Microwave Fudge

MICROWAVE FUDGE

1 (12 oz.) pkg. Nestle's semi-sweet chocolate morsels
1 can Eagle brand milk
3/4 c. pecans (optional)

Place chocolate morsels and Eagle Brand milk in 1 quart glass measuring cup. Microwave on high for 3 minutes. Stir to blend well. Add pecans and blend well. Put in buttered 9" square pan and refrigerate several hours. Slice and enjoy.

Peanut Butter Cookies

Peanut Butter Cookies

Yield: 48 cookies Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes
A holiday classic, straight from my mom's old recipe card!

INGREDIENTS:
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
48 miniature Reese's peanut butter cups, unwrapped

DIRECTIONS:
1. Preheat oven to 350 degrees F.

2. In a small bowl, whisk together the flour, baking soda and salt; set aside.

3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Give the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.

4. Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls - do not press into the pan).

5. Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature.

**Be careful not to make the cookies any bigger and spin the cooled cookie in the pan before you lift them out.

Christmas Crack

Christmas Crack

Ingredients

1 16 oz jar salted peanuts
1 16 oz jar unsalted peanuts
1 12 oz bag semi sweet chocolate chips
1 12 oz bag milk chocolate chips
2 10 oz bags peanut butter chips
1 4 oz block white chocolate bar
sea salt (optional)
Instructions

Layer everything in your slow cooker except the salt (beginning with the peanuts.)
Cook on low setting for 2 hours.
Stir ingredients around and cook an additional 20 minutes.
Remove from slow cooker and place in small muffin cups.
Cool until hardened for at least one hour ~ enjoy!