Merry Christmas Eve!!

I made the cutest Snowmen table runner for a friend!! Already working on a second. It's a free pattern from Lori Holt on Instagram! I think I need one too!!

Buffalo Chicken Dip

I took this to a Christmas party last night. Came home with an empty dish!! Than emailed the recipe out to several people!! Was a total hit!!


Buffalo Chicken Dip

• 2 cups chopped chicken, cooked (I used the 9 oz bag of cooked chicken by Perdue)
• 8 ounces brick-style cream cheese, very well-softened 
• 1/2 cup buffalo wing sauce 
• 1 cup Ranch Dressing
• 2 cups finely grated cheddar and monterey Jack cheese blend, divided
• Preheat oven to 350F 
• To a large bowl, add the chicken, cream cheese, wing sauce, Ranch dressing, 1 1/2 cups cheese, and stir to combine.
• Turn mixture out into a baking dish, smoothing the top lightly with a spatula.
• Top with remaining 1/2 cup cheese. Use more if you love cheese!
• Bake for about 30 to 35 minutes (start watching at 25 minutes because all ovens, cheese, etc. varies), or until lightly golden browned and bubbly. Serve immediately with chips, crackers, bread, or your favorite dippers. Dip is best warm and fresh but extra will keep in an airtight container in the fridge for up to 5 days. Reheat gently before serving.

Sweet Potato Hash Browns

Sweet Potato Hash Browns

Serves 9

Ingredients

• 4 medium sweet potatoes
• 2 eggs, whisked
• 1/2 cup almond flour
• 2 teaspoons sea salt
• 1/4 cup green onions, chopped (plus some for garnish)
• 1/4 cup coconut oil

Instructions

• 1
  1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
• 2
  2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
• 3
  3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
• 4
  4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
• 5
  5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!

I halved the recipe used AP flour and vegetable oil. Mine are not Paelo

Double Squared Star Quilt

Back in August I went with my Mom and 2 of our friends to Jacksonville NC. We saw Jenny Doan from Missiouri Star Quilting!! Boy does she put on a great show!! WE all love it!! So I made the Double Squared Star quilt. Used the Kaffe Fassett fabric my Mom got me for my birthday back in March!! I so LOVE IT!! I do have to put borders on it still.

MOM’S BEST APPLE CAKE

Mom’s Best Apple Cake
Examiner.Com
From Anne Marie Hurley, Livonia, Michigan

Bunny's Warm oven is the website

Ingredients

Cake

• 1 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 1 ½ tsp. vanilla
• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
•  3 cups apples, peeled and diced
• (If you would prefer to add cinnamon to the cake, add 1 tsp)

Topping

• ½ cup butter
• 1 cup brown sugar
• ¼ cup milk

 Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking dish.

Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, and baking soda. Beat together until well-incorporated. Stir in the apples.
Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.

Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

Found this on Pinterest it's a keeper!!

Pressure Cooker Carnitas

Pressure Cooker Carnitas

Found at callhimyeschef.com

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

• 2 tbsp. olive oil
• 2 tsp. kosher salt
• 1 tsp. ground cumin
• 1/2 tsp. ancho or chipotle chile powder
• 1/2 tsp. black pepper
• 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks
• 1 onion, sliced
• 3 cloves garlic, smashed with the flat part of a knife
• 2 tsp. dried oregano
• 1 cinnamon stick (3 inch)
• 1 1/2 cups strained fresh orange juice
• 1/2 cup strained fresh lime juice

Directions

1. Whisk together oil, salt, cumin, chile powder, and pepper.
2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
5. Preheat broiler to high with rack 6 inches from element.
6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Grilled Chicken Shawarma With Tzatziki Sauce

Grilled Chicken Shawarma With Tzatziki Sauce
Marinade
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin 
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric

1. In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
2. Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

Tzatziki

• 1 cucumber (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
• 1¼ cups plain  yogurt
• 2 tsp white wine vinegar 
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• ½ garlic clove, minced
• 2 tsp dill
• ½ tsp salt
• Black pepper
• 
  

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.