Cranberry honey, cookies

 cranberry honey cookies

Author: Katie Stymiest Total Time: 20 Minutes Yield: 2 Dozen Cookies 1x Diet: Low Calorie

These cranberry honey cookies are soft, chewy, and loaded with tart-dried cranberries and white chocolate chips. Naturally sweetened with honey, these cookies are a must-bake this holiday season.

INGREDIENTS

Cranberry Honey Cookies

1⁄2 cup (160g) Beemaid pure liquid honey

1⁄2 cup (115g) dairy-free salted butter, room temperature

1⁄4 cup (48g) granulated sugar

1 teaspoon vanilla extract

1 1⁄2 cups (240g) all-purpose flour *can substitute gluten-free flour 1:1 baking blend

1⁄2 teaspoon baking soda

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon fine sea salt

1⁄2 cup (80g) dried cranberries

1⁄2 cup (120g) dairy-free white chocolate chips

INSTRUCTIONS

Cranberry Honey Cookies

1. Preheat the oven to 350oF and prepare two baking sheets with parchment paper.

 2. In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.

3. Add in the sugar and vanilla extract and beat on high for another 2 minutes.

4. Add in the flour, baking soda, nutmeg, and salt and mix on low until fully incorporated and a dough forms.

5. Add in the dried cranberries and white chocolate chips and combine with a spatula.

6. With a 1 1⁄2 tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.

7. Bake for approximately 8-10 minutes or until the edges are a light golden brown and the center appears to be just slightly under-baked.

8. Remove from the oven and allow the cookies to fully cool on the tray. Enjoy!

NOTES

Store leftover cookies in an airtight container at room temperature for up to 7 days.

NUTRITION

Serving Size: 1 Cookie Calories: 141 Sugar: 15 Grams Sodium: 72 Miligrams

Fat: 5 Grams Saturated Fat: 3 Grams Unsaturated Fat: 1 Gram

Trans Fat: 0 Grams Carbohydrates: 23 Grams Fiber: 1 Gram Protein: 1 Gram Cholesterol: 18 Miligrams

Find it online: https://cakedbykatie.com/2021/12/cranberry-honey-cookies/

Cabbage Roll Soup

5 from 508 votes

Cabbage Roll Soup

Cabbage Roll Soup recipe is a delicious dinner recipe that will warm your belly on a cold and crisp fall day. This is the ultimate comfort food!

Prep Time15minutes mins

Cook Time30minutes mins

Course: Dinner, Soup

Cuisine: American

 

Servings: 6

Calories: 213.01kcal

 

Author: Jill

Ingredients

• 2 tsp. vegetable oil
• 1 lb. lean ground beef
• salt and pepper
• 1 medium yellow onion diced finely
• 2 cloves garlic minced
• 4 cups chopped green cabbage
• 2 medium carrots quartered and sliced
• 4 cups low-sodium beef broth
• 3 8 oz. cans tomato sauce
• 1/2 cup white rice uncooked
• 1 bay leaf
• 3 tbsp. light brown sugar
• 2 tbsp. fresh chopped parsley

Instructions

• In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
• Season ground beef with salt and pepper as desired and cook until browned.
• Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
• Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
• Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
• Take out the bay leaf and sprinkle with chopped parsley.

Nutrition

Serving: 6g | Calories: 213.01kcal | Carbohydrates: 20.27g | Protein: 20.23g | Fat: 5.24g | Saturated Fat: 2.83g | Cholesterol: 46.87mg | Sodium: 346.58mg | Potassium: 634.05mg | Fiber: 0.51g | Sugar: 6.63g | Vitamin C: 1.67mg | Calcium: 22.13mg | Iron: 2.01mg

Honey Garlic Butter Chicken Tenders

 

Honey Garlic Butter Chicken Tenders

July 8, 2019

by Rachel Maser - CleanFoodCrush

Ingredients

• 1 1/2 lbs. chicken tenders
• 1 Tbsp olive oil
• 3 Tbsps clarified butter or ghee, melted
• 4 fresh garlic cloves, finely chopped
• 3 Tbsps raw Honey
• 2 Tbsps apple cider vinegar
• sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
• 2 Tbsps fresh chopped parsley

Instructions 

1. In a medium glass bowl, whisk melted butter/ghee, garlic, vinegar and honey. Add in the chicken tenders and sprinkle with sea salt and pepper.
2. Toss/stir until all tenders are nicely coated.
3. Allow to sit and marinate flavors for 5-10 minutes.
4. Heat olive oil in a large skillet over medium heat.
5. Add chicken tenders in a single layer to the pan and cook until golden brown on both sides, about 8 minutes total.
6. You might need to cook these chicken tenders in two batches to avoid overcrowding the pan, which prevents that nice golden brown color.
7. Sprinkle with fresh chopped parsley and enjoy!

Enchilada sauce

https://www.gimmesomeoven.com/red-enchilada-sauce/

Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon (Harira)

 https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira/amp

Cranberry salsa

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced

• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt
• Add all ingredients to list

Directions

• Prep
  15 m
• Ready In
  15 m

1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Nutrition Facts

Per Serving: 144 calories; 0.3 g fat; 37.4g carbohydrates; 1.3 g protein; 0 mg cholesterol; 38 mg sodium

Creamed cucumbers

• 2 large cucumbers, peeled and thinly sliced
• 1 sweet onion, thinly sliced
• 1 tablespoon sea salt
• 1 1/2 cups mayonnaise, or more to taste
• 2 tablespoons vinegar

• 1 tablespoon white sugar
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• Add all ingredients to list

Directions

• Prep
  10 m
• Ready In
  3 h 10 m

1. Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
2. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
3. Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
4. Cover bowl with plastic wrap and refrigerate at least 2 hours.

Footnotes

• Cook's Note:
• You can add some more mayonnaise if the sauce is too runny for your liking.