Amazing Ginger Snaps

Ingredients:

•  2 cups all-purpose flour
•  1 cup white sugar
•  2/3 cup canola oil
•  1/4 cup unsulfured molasses
•  1 egg
•  2 teaspoons baking soda
•  1 teaspoon ground cinnamon
•  1 teaspoon ground ginger
•  1/2 teaspoon salt
•  1/4 cup white sugar, or as needed

Directions:

1. Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
3. Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
4. Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

Bold and Simple Snack Mix

Ingredients:

•  1 (12 ounce) package crispy corn and rice cereal (such as Crispix®)
•  6 tablespoons butter
•  1/4 cup Worcestershire sauce
•  1 tablespoon seasoned salt
•  1 1/2 teaspoons garlic powder
•  1 teaspoon onion powder
•  1 pinch cayenne pepper, or to taste
•  1 dash jalapeno pepper sauce (such as Tabasco®)

Directions:

1. Preheat oven to 250 degrees F (120 degrees C). Pour cereal into a large roasting pan.
2. Melt butter in a saucepan over medium-low heat; stir in Worcestershire sauce, seasoned salt, garlic powder, onion powder, cayenne pepper, and jalapeno pepper sauce. Drizzle sauce over cereal and stir to coat evenly.
3. Bake in the preheated oven, stirring every 15 minutes, until sauce is baked into cereal, about 45 minutes. Cool in pan, about 10 minutes.

Sweet Bell Pepper Rice

Ingredients:

•  2 cups water
•  1 cup long grain rice
•  1 tablespoon olive oil
•  1 small sweet onion, finely chopped
•  3 cloves garlic, minced
•  1 small green bell pepper, chopped
•  1 small red bell pepper, chopped
•  1 teaspoon dried basil
•  1 teaspoon dried oregano
•  1/2 teaspoon ground black pepper
•  1 tiny pinch salt
•  1 splash dry white wine
•  1 tablespoon grated Parmesan cheese

Directions:

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
3. Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Paleo Friendly Applesauce Cookie

Ingredients:

•  coconut oil
•  2 cups unsweetened applesauce
•  1 1/2 teaspoons baking soda
•  3 cups almond flour
•  1/2 cup crystallized sugar cane juice (such as Sucanat®)
•  1/2 cup chopped pecans
•  1/2 cup dried cranberries
•  2 eggs, beaten
•  1/4 cup coconut flour
•  2 teaspoons ground cinnamon
•  2 teaspoons cake spice

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and lightly grease with coconut oil.
2. Stir applesauce and baking soda together in a large bowl until baking soda dissolves. Mix in almond flour, crystallized sugar cane juice, pecans, cranberries, eggs, coconut flour, ground cinnamon, and cake spice. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
3. Bake in the preheated oven until set, about 15 minutes.

Quick S'mores Bars

Quick S'mores Bars

Ingredients:

•  8 whole graham crackers, or as needed
•  1/2 cup semisweet chocolate chips
•  3/4 cup butter
•  3/4 cup brown sugar
•  1 teaspoon vanilla extract
•  2 cups miniature marshmallows

Directions:

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
3. Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
4. Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.

Grilled Turkey Cuban Sandwiches

Ingredients:

•  Non-stick cooking spray
•  1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
•  2 cloves garlic, peeled, sliced
•  1 tablespoon canola oil
•  1 tablespoon ground cumin
•  2 teaspoons salt
•  1 teaspoon coarsely ground black pepper
•  2 loaves Cuban, French or Italian bread (15 inches long)
•  1/4 cup honey mustard
•  1/2 pound smoked ham
•  1/2 pound sliced Swiss cheese
•  12 sandwich-style dill pickle slices

Directions:

1. Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
2. Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
3. Combine cumin, salt and pepper. Sprinkle over turkey.
4. Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
5. Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
6. Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
7. Serve sandwiches warm, wrapped in aluminum foil.

Smoked Sausage Frittata

Ingredients:

• 1 (14 ounce) package Butterball® Smoked Turkey Dinner Sausage, halved lengthwise, and cut into 1/4-inch-thick slices
• 1 cup diced green onions, white and green parts
• 1 1/2 tablespoons olive oil
• 10 large eggs, slightly beaten
• 3/4 cup shredded mozzarella cheese
• 1/3 cup freshly grated Parmesan cheese
• 16 torn fresh basil leaves
• 1/4 cup chopped sun-dried tomatoes
• 1/4 teaspoon ground black pepper
• Freshly grated Parmesan cheese (optional)
• Fresh basil leaves

Directions:

1. Preheat oven to 350 degrees F.
2. Cook and stir sausage and onions in oil in heavy oven-proof 10-inch skillet on medium heat 5 minutes or until light golden brown.
3. Combine remaining ingredients in medium bowl. Stir egg mixture into skillet mixture. Cook on medium heat, lifting with a rubber spatula once or twice, to allow uncooked portion to flow underneath. Cook just until egg mixture begins to set, about 6 minutes.
4. Place skillet in oven. Bake 5 to 7 minutes or until egg mixture is firm to the touch and top is golden brown.
5. Remove skillet from oven. Carefully run a spatula around edge of frittata to loosen from skillet. Invert skillet onto serving platter. Cut frittata into quarters. Garnish each portion with Parmesan cheese and basil, if desired.

Blueberry Banana Milkshake

Ingredients:

•  2 cups vanilla ice cream 
•  1 cup milk 1 
•  1/2 cups blueberries 
•  1 banana 
•  1/4 cup white sugar 

Directions:

Place vanilla ice cream and milk in a blender and blend until smooth. Add blueberries, banana, sugar, and vanilla extract; blend until evenly mixed.