Caramel Chocolate Pecan Bars

 

Nutritional Information

Per serving (approximate values):

• Calories: 420
• Protein: 4g
• Carbohydrates: 55g
• Fat: 22g
• Fiber: 2g
• Sodium: 150mg

Ingredients

For the Chocolate Base:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Caramel Pecan Layer:

• 14 ounces (about 40-45 individual) soft caramel candies, unwrapped OR 1 (14-ounce) package soft caramel chews
• 1/4 cup heavy cream
• 1 1/2 cups chopped pecans, toasted (optional, but recommended for flavor)

For the Chocolate Coating:

• 1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon light corn syrup (optional, for extra gloss)

Instructions

Prepare the Chocolate Base:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
2. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until well combined and smooth.
4. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Press the chocolate dough evenly into the bottom of the prepared 9×13-inch baking pan.
7. Bake for 15-18 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake, as this can make the base dry.
8. Remove from the oven and let the chocolate base cool slightly in the pan while you prepare the caramel pecan layer.

Prepare the Caramel Pecan Layer:

1. In a medium microwave-safe bowl, combine the unwrapped caramel candies and heavy cream.
2. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the caramels are completely melted and smooth. Alternatively, melt the caramels and cream in a saucepan over low heat, stirring constantly until smooth.
3. Stir the chopped pecans into the melted caramel mixture until they are evenly coated.
4. Pour the caramel pecan mixture evenly over the slightly cooled chocolate base in the baking pan. Use an offset spatula or the back of a spoon to spread it edge to edge.
5. Place the pan in the refrigerator for at least 30 minutes to allow the caramel to set and firm up before adding the chocolate coating.

Prepare the Chocolate Coating:

1. In a medium microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, butter, and optional corn syrup.
2. Microwave on high for 1 minute, then stir well. Continue to microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth and glossy. Alternatively, melt the ingredients together in a double boiler over simmering water, stirring until smooth.
3. Pour the smooth chocolate coating evenly over the chilled caramel pecan layer, spreading it gently with an offset spatula to cover the entire surface.

Cooling and Cutting:

1. Return the baking pan to the refrigerator and chill for at least 2-3 hours, or until the chocolate coating is completely firm and set. This is crucial for clean cuts.
2. Once thoroughly chilled, lift the bars out of the pan using the parchment paper overhang. Place them on a cutting board.
3. Using a large, sharp knife, cut the bars into desired sizes (squares or rectangles). For the cleanest cuts, dip your knife in hot water and wipe it dry between each cut.
4. Allow the bars to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.

Refreshing Celery Cleanse Juice Recipe

 

INGREDIENTS:

• 6–8 fresh celery stalks, washed and chopped
• 1 cup cold water
• Juice of ½ lemon (for brightness)
• ½-inch piece fresh ginger (optional, for warmth)
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• Ice cubes (optional, for serving)

INSTRUCTION:

1. Prepare the celery: Wash the stalks thoroughly under cool water to remove any dirt. Trim the ends and chop into smaller pieces for easier blending.
2. Blend the base: Place the chopped celery into a blender along with the cold water. Blend on high speed until smooth and liquid.
3. Add flavor: If using ginger, add it to the blender and blend again until fully incorporated. This adds a subtle warmth that balances the crispness of the celery.
4. Strain the juice: Pour the blended mixture through a fine mesh strainer or cheesecloth into a large bowl or pitcher. Press down gently to extract as much liquid as possible, leaving behind the pulp.
5. Finish with lemon and honey: Stir in the lemon juice for brightness and honey (if desired) for a touch of sweetness. Mix well until fully combined.
6. Serve chilled: Pour into a glass over ice cubes if preferred. Sip slowly to enjoy the refreshing, crisp flavor.

Crispy Honey-Garlic Glazed Cutlets

 

 Ingredients 

For the Cutlets:

• 4 thin-sliced chicken breasts (paillards) or thin-cut boneless pork loin chops (about $1/2$ inch thick)

• 1 cup all-purpose flour

• 2 large eggs, whisked

• 1 1/2 cups Panko breadcrumbs (for the ultimate crispiness)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/4 cup vegetable oil (or canola oil) for pan-frying

For the Honey-Garlic Glaze:

• 1/2 cup honey (or maple syrup for a vegan alternative)

• 1/4 cup soy sauce (low-sodium recommended)

• 3 cloves garlic, minced

• 1 tablespoon apple cider vinegar (or rice vinegar)

• 1/2 teaspoon ground ginger (optional)

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

• 1 teaspoon sesame oil (optional, for flavor)

• Fresh parsley or green onions, chopped, for garnish

Instructions: 

Step 1: Prepare the Cutlets
If your cutlets are thick, place them between two sheets of plastic wrap and pound them to an even $1/4$ to $1/2$ inch thickness. Pat them dry with paper towels.

Set up a standard breading station:

Plate 1 (Flour): Mix the flour, salt, pepper, and paprika.

Plate 2 (Eggs): Whisk the eggs well.

Plate 3 (Panko): Spread the Panko breadcrumbs evenly.

Dredge each cutlet: first completely coat in flour, then dip in egg wash (letting excess drip off), and finally press firmly into the Panko breadcrumbs to ensure a thick, even crust.

Step 2: Pan-Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be shimmering.

Carefully place the breaded cutlets in the hot oil (do not overcrowd the pan; work in batches if necessary).

Fry for 3-4 minutes per side, or until the crust is a deep golden brown and the cutlets are cooked through (internal temperature of $165^\circ \text{F}$ for chicken or $145^\circ \text{F}$ for pork).

Transfer the crispy cutlets to a baking sheet lined with foil (as pictured) or a wire rack to drain any excess oil.

Step 3: Make the Sticky Glaze
In a small saucepan, combine the honey, soy sauce, minced garlic, vinegar, and ground ginger (if using).

Bring the mixture to a simmer over medium heat, stirring occasionally.

Stir the cornstarch slurry and whisk it into the simmering sauce. Continue to whisk for about 1 minute until the glaze thickens significantly and becomes clear and sticky.

Remove from heat and stir in the sesame oil (if using).

Step 4: Glaze and Serve
You have two options for the final coating:

Option A (As Pictured – Recommended): Brush or spoon the glaze generously over the warm, crispy cutlets while they are still on the foil-lined baking sheet. The heat will help the glaze set slightly.

Option B (Sauce on the Side): Serve the cutlets immediately and drizzle the glaze over the top just before serving, or offer it on the side for dipping.

Garnish with fresh chopped parsley or sliced green onions for color and freshness.

Serve immediately with rice, steamed vegetables, or a fresh side salad. Enjoy your perfectly Crispy Honey-Garlic Cutlets!

Grandma says this is the most tender beef she has ever tasted and it uses just 4 ingredients

 

Ingredients

3 to 3 1/2 pounds beef chuck roast
2 (1-ounce) packets dry onion soup mix
2 large yellow onions, thinly sliced
2 cups beef broth (low-sodium preferred)

Directions

Prepare the onions by peeling and thinly slicing them into half-moons. Scatter the sliced onions evenly over the bottom of a 6-quart slow cooker to create a bed for the roast. This not only flavors the beef but also helps build that rich, onion-forward gravy.

Pat the chuck roast dry with paper towels. This helps it brown slightly as it cooks and keeps the surface from steaming. Place the roast directly on top of the sliced onions in the slow cooker.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast. Use your hands to gently pat the mix onto the surface so it adheres and seasons the meat thoroughly. The soup mix will dissolve into the cooking liquid and create a deep, savory base.

Pour the beef broth around the sides of the roast, being careful not to wash all of the onion soup mix off the top. You want some of that seasoning to stay on the meat while the rest mingles with the broth and onions to form the glossy, dark brown gravy.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the roast is very tender and easily pulls apart with a fork. Low and slow is key here; this long, gentle cooking time is what makes the beef as tender as Grandma remembers.

Once the roast is done, use two forks to gently pull it into large chunks right in the slow cooker, leaving some pieces intact for that classic pot roast look. Stir the onions and cooking juices around the meat so everything is coated in the rich gravy.

Taste the gravy and adjust the seasoning only if needed; the onion soup mix is quite salty, so you may find no extra salt is necessary. If you’d like a slightly thicker gravy, you can briefly remove a cup of the hot liquid, whisk in 1 to 2 teaspoons of cornstarch until smooth, then stir it back into the slow cooker and let it bubble on HIGH for 10 to 15 minutes.

Serve the pot roast hot, spooning plenty of the translucent caramelized onions and dark, glossy gravy over each portion of beef. Keep any leftovers in an airtight container in the refrigerator for up to 3 days; the flavors deepen even more by the next day.

Diabetic-Friendly Cake – Melts in Your Mouth

 

Ingredients:

1 cup of Greek yogurt (unsweetened)

1/2 cup of almond flour

1/4 cup of coconut flour

2 tablespoons of honey (optional for sweetness)

1 teaspoon of vanilla extract

1/2 teaspoon of baking powder

A pinch of salt

1/4 cup of chopped almonds or coconut flakes for topping

Instructions:

Preheat the Oven: Set your oven to 350°F (175°C) to preheat.

Mix the Dry Ingredients: In a bowl, combine the almond flour, coconut flour, baking powder, and a pinch of salt.

Combine Wet Ingredients: In another bowl, mix the Greek yogurt, honey (if using), and vanilla extract.

Combine Both Mixtures: Slowly add the dry ingredients into the wet mixture and stir until smooth.

Prepare the Pan: Grease a cake pan or line it with parchment paper.

Bake the Cake: Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Top and Serve: Once the cake has cooled, top with chopped almonds or coconut flakes. Optionally, add a dollop of whipped cream and a cherry for garnish.

Enjoy this easy-to-make, diabetic-friendly cake that’s both delicious and light!

Honey Mustard Chicken Breasts

 

Ingredients:

• 4 boneless, skinless chicken breasts (about 2–2½ pounds total)
• ½ cup honey
• ¼ cup Dijon mustard
  (or half Dijon and half yellow mustard for a milder flavor)
• 2 tablespoons soy sauce (low-sodium recommended)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)

Equipment Needed:

• Slow cooker (4–6 quart)
• Small mixing bowl
• Whisk or fork
• Pastry brush or spoon
• Meat thermometer (recommended)

Instructions:

Step 1: Prepare the Slow Cooker

Lightly coat the inside of your slow cooker with cooking spray or a thin layer of oil. This prevents sticking and makes cleanup easier.

Step 2: Make the Honey Mustard Sauce

In a small bowl, whisk together:

• Honey
• Dijon mustard
• Soy sauce
• Minced garlic

Whisk until smooth and fully combined. The sauce should be glossy and slightly thick.

Step 3: Arrange the Chicken

Place the chicken breasts in a single layer in the bottom of the slow cooker. If they overlap slightly, that’s fine—just keep them mostly flat so the sauce coats evenly.

Step 4: Brush on the Sauce

Using a pastry brush or the back of a spoon, generously brush the honey mustard sauce over the tops and sides of each chicken breast. Spoon any remaining sauce over the chicken so every piece is well coated.

Step 5: Slow Cook on LOW

Cover and cook on LOW for 3–4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).

 Avoid overcooking, as chicken breasts can dry out if left too long in the slow cooker.

Step 6: Rest and Slice or Shred

Once cooked, turn off the slow cooker and let the chicken rest for about 5 minutes. Serve the chicken breasts whole, or slice or shred them directly in the sauce for extra flavor.

Savory Sausage and Cheese Crescent Ring

 

Nutritional Information

Per serving (approximate values):

• Calories: 380
• Protein: 18g
• Carbohydrates: 25g
• Fat: 22g
• Fiber: 1g
• Sodium: 850mg

Ingredients

• 1 pound ground breakfast sausage (mild or spicy, depending on preference)
• 2 (8-ounce) cans refrigerated crescent roll dough (such as Pillsbury)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (or another good melting cheese like Colby Jack or mozzarella)
• 1/4 cup finely chopped yellow onion (optional, for added flavor)
• 1 clove garlic, minced (optional)
• 1/2 teaspoon dried Italian seasoning (optional, for extra flavor in the sausage)
• 1/4 teaspoon black pepper
• 1 large egg, beaten (for egg wash, optional)
• 1 tablespoon water (for egg wash, optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large skillet, cook the ground breakfast sausage over medium heat, breaking it apart with a spoon as it browns. If using, add the chopped onion and minced garlic during the last 5 minutes of cooking the sausage, stirring until softened.
3. Continue cooking until the sausage is fully browned and no pink remains. Carefully drain off any excess grease from the skillet. This step is crucial to prevent a soggy crescent ring.
4. Stir the Italian seasoning and black pepper into the cooked sausage. Remove the skillet from the heat and set aside to cool slightly.
5. Unroll both cans of crescent dough. Separate the dough into 16 triangles.
6. Arrange the crescent dough triangles on the prepared baking sheet in a circle, with the wider ends overlapping slightly in the center and the pointed ends facing outwards. The dough should form a sunburst or star shape, leaving a 4-5 inch opening in the center.
7. Spoon the cooled sausage mixture evenly over the wider ends of the crescent dough, forming a ring. Make sure to leave a small border around the edges of the dough for sealing.
8. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the sausage mixture.
9. Starting from the wide end, fold the pointed ends of the crescent dough over the filling and tuck them securely under the wider ends at the center of the ring. This will enclose the filling and create a sealed ring.
10. In a small bowl, whisk together the beaten egg and water to create an egg wash (if using). Gently brush the top of the crescent ring with the egg wash for a golden, shiny crust.
11. Bake for 20-25 minutes, or until the crescent dough is golden brown and puffed, and the cheese is melted and bubbly.
12. Once baked, remove the crescent ring from the oven and let it cool on the baking sheet for 5-10 minutes before transferring to a cutting board. This rest time allows the cheese to set slightly, making it easier to slice.
13. Garnish with fresh chopped parsley, if desired.
14. Slice into individual portions and serve warm.