Chef Nate

Grandma's sore throat Medicine / Orange Ice

Ingredients

• 1 Can (6 oz) Frozen Orange Juice
• Half Juice Can Water
• 3-4 Tablespoons powdered sugar
• 7-10 Regular Size Ice cubes....15-20 Small size

Directions

1. Blend all but ice cubes ingredients in a blender for 5 seconds
2. With blender running at crush speed, add ice cubes 2-3 at a time
3. Blend until thick and smooth
4. Turn off and stir down mixture frequently ( this helps blend the ice evenly)
5. Serve Immediately

*My grandma (who passed in March, 2010) made this when my mom and uncle were kids and they were sick*

Chicken Paradise Meatballs- My Own Creation

Ingredients

• 1 (20 oz) can crushed pineapple, Juice drained
• 2 lbs. ground chicken
• 1 egg
• Old Bay seasoning, to taste
• Italian bread crumbs and/or Ritz cracker crumbs
• freshly ground pepper
• Bottled hickory smoked BBQ sauce (or your favorite kind)

Instructions

1. Wash hands with soap (because it is raw meat) (hint: when using raw meat wash hands CONSTANTLY)
2. In large mixing bowl, stir together by hand the ground chicken, 14 ounces of pineapple (drained) , the egg, and old bay seasoning (about 1 tsp). Add Italian crumbs until the mixture is sticking together well.  Some cracker crumbs could be used to prevent the mixture from becoming too spicy.
3.  Spray two 9x13 baking dishes with cooking spray. Shape the meatballs into about 2 dozen meatballs about 1 1/2 inches in diameter. Space half of the meatballs apart in each dish. Cover the top of meatball with about a tablespoonful of BBQ sauce.
4. Bake in a 350 degree oven for approximately 20 minutes or until the chicken reaches 160-170 degrees on a meat thermometer.
5. If made in advance, more BBQ sauce and/or pineapple may be added when reheating.

Hint: It is easiest to have a Meat Thermometer on hand

These ingredients are very delicious on pizza...Just say that you want...BBQ, Chicken, Pineapple

Avocadcado Dip

1/4 cup (calculated without chips) equals 73 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 258 mg sodium, 5 g carbohydrate, 2 g fiber, 4 g protein.  Prep/Total Time: 15 min.

Ingredients

• 1/3 cup plain yogurt
• 1/3 cup picante sauce
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Tortilla chips
• 1 package (8 ounces) fat-free cream cheese
• 2 medium ripe avocados, peeled and pitted

Directions

1. In a small bowl, mash avocados and cream cheese until smooth. Stir in the yogurt, picante sauce, lime juice, salt and garlic powder. Serve with chips. Refrigerate leftovers. Yield: 2-1/2 cups.

Eyeball Ice Cubes

What You need

• Green Grapes    
• Ice cube tray(s)
• Green food coloring

Instructions

1. Peel Green Grapes to just the insides...Take off the skin of the grapes
2. Pour water into ice cube tray and put green food coloring drops to desire (Hint: DON'T PUT TOO MUCH!)
3. Drop peeled grapes into tray lightly
4. Put into freezer until comepletly solid

Note: Easier to see the 'Eyeballs' if in clear drink such as water or white grape juice punch

Grilled-to-perfection Potatoes

3/4 cup (calculated without sour cream) equals 210 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 148 mg sodium, 42 g carbohydrate, 4 g fiber, 5 g protein.  Prep: 15 min. Grill: 40 min.

Ingredients

• 8 medium potatoes, cut into 1-inch cubes
• 2 large onions, halved and sliced
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• Reduced-fat sour cream, optional

Directions

1. In a large bowl, combine the first six ingredients. Divide mixture between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
2. Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Serve with sour cream if desired. Yield: 8 servings.

Salmon spirals with cucumber Sauce

1 skewer with 1/3 cup sauce equals 253 calories, 13 g fat (3 g saturated fat), 70 mg cholesterol, 233 mg sodium, 8 g carbohydrate, trace fiber, 25 g protein. Prep: 20 min. + marinating Grill: 10 min.

Ingredients

 

• 1 Salmon Fillet
• 8 fresh dill sprigs
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
  SAUCE:
• 1 cup (8 ounces) fat-free plain yogurt
• 1/4 cup fat-free mayonnaise
• 2 tablespoons finely chopped seeded peeled cucumber
• 2 tablespoons snipped fresh dill
• 1 tablespoon lemon juice

Instructions

1. Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill sprigs on each strip; roll up. Thread salmon onto four metal or soaked wooden skewers. In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
2. Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
3. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 skewers (1-1/3 cups sauce).

Grilled Salmon Steaks

Prep: 10 min. + marinating Grill: 15 min.

Ingredients

• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon dill weed
• 3/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper, optional
• 4 salmon steaks (1-inch thick and 6 ounces each)
  

  MUSTARD DILL SAUCE:

• 3 tablespoons mayonnaise
• 3 tablespoons Dijon mustard
• 3 tablespoons dill weed
• 1 tablespoon sugar
• 4 teaspoons white wine vinegar
• 1/4 teaspoon pepper, optional

Directions

1. In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
2. In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled.
3. Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce. Yield: 4 servings.

Frozen yogurt ice cream Cones

What you need

• Frozen yogurt-Flavor; recommended strawberry or vannilla but you can choose whatever flavor strikes your fancy!
• Ice cream cones-Any flavor

Directions

1. Scoop 1/2 cup of frozen yogurt into cone
2. EAT AND ENJOY!

Walnut Thumbprints

1 serving (2 each) equals 211 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 132 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Prep: 20 min. + chilling Bake: 15 min.

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 
  FILLING:
• 1 cup chopped walnuts
• 1/2 cup packed brown sugar
• 1/4 cup sour cream

Directions

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes.
2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Yield: about 3 dozen.

Butter Pecan Cookies Version 2

1 serving (2 each) equals 233 calories, 18 g fat (6 g saturated fat), 31 mg cholesterol, 208 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

• 1-3/4 cups chopped pecans
• 1 tablespoon plus 1 cup butter, softened, divided
• 1 cup packed brown sugar
• 1 egg, separated
• 1 teaspoon vanilla extract
• 2 cups self-rising flour
• 1 cup pecan halves

Directions

1. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
2. In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
3. Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball.
4. Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.

Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Butter Pecan Cookies Version 1

1 serving (2 each) equals 211 calories, 15 g fat (7 g saturated fat), 31 mg cholesterol, 241 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Prep/Total Time: 30 min.

Ingredients

• 3/4 cup butter, softened
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1-1/4 cups all-purpose flour
• 1/2 cup chopped pecans

Directions

1. In a small bowl, beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1-1/2-in. balls.
2. Place 2 in. apart on greased baking sheets; flatten to 1/2 in. with the bottom of a glass coated with cooking spray.
3. Bake at 375° for 10-13 minutes or until light golden brown. Remove from pans to wire racks. Yield: about 2 dozen.

Chocolate Caramel Thumbprints

1 serving (2 each) equals 256 calories, 16 g fat (7 g saturated fat), 35 mg cholesterol, 128 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Prep: 25 min. + chilling Bake: 10 min.

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• 
  FILLING:
• 12 to 14 caramels
• 3 tablespoons heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Roll into 1-in. balls. Beat egg white. Place egg whites in a shallow bowl. Place nuts in another shallow bowl. Dip balls into egg white and coat with nuts.
3. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
4. Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: about 2-1/2 dozen.

German Chocolate Cookies

1 serving (2 each) equals 205 calories, 10 g fat (5 g saturated fat), 32 mg cholesterol, 206 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Prep: 5 min. Bake: 10 min./batch

Ingrediants

1 package (18-1/4 ounces) German chocolate cake mix

1/2 cup butter, melted

1/2 cup quick-cooking oats

2 eggs

1 cup (6 ounces) semisweet chocolate chips

1/2 cup raisins

  Directions

1. In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins.
2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely. Yield: about 3-1/2 dozen.

Chocolate Thumbprints

1 serving (2 each) equals 307 calories, 18 g fat (8 g saturated fat), 43 mg cholesterol, 152 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein. Prep: 25 min. + chilling Bake: 10 min. + cooling

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts
• 
  FILLING:
• 1/2 cup confectioners' sugar
• 1 tablespoon butter, softened
• 2 teaspoons milk
• 1/4 teaspoon vanilla extract
• 26 milk chocolate kisses

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.
3. For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.

Chocolate Pecan Thumbprints

1 serving (2 each) equals 319 calories, 23 g fat (10 g saturated fat), 54 mg cholesterol, 127 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Prep: 15 min. + chilling Bake: 20 min. + cooling

Ingredients

• 1/2 cup plus 1 tablespoon butter, softened, divided
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 egg white, lightly beaten
• 3/4 cup finely chopped pecans
• 3/4 cup semisweet chocolate chips

Directions

1. In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.
3. Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
4. In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. Yield: about 1-1/2 dozen.

Raisin Chocolate Chip Cookies

 1 serving (2 each) equals 140 calories, 7 g fat (4 g saturated fat), 12 mg cholesterol, 140 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Prep: 15 min. Bake: 10 min./batch

Ingredients

1 cup raisins

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1/4 cup mayonnaise

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips

1/2 cup chopped walnuts

Directions

1. Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins.
3. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool. Yield: about 7 dozen.

Frosted Pineapple Cookies

 1 serving (1 each) equals 98 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 46 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.Prep: 15 min. Bake: 20 min./batch + cooling

Ingredients

• 1 can (8 ounces) crushed pineapple
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups confectioners' sugar

Directions

1. Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Yield: 3 dozen.

Chewy German Chocolate Cookies

1 serving (2 each) equals 112 calories, 6 g fat (1 g saturated fat), 21 mg cholesterol, 52 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

• 12 ounces German sweet chocolate, chopped
• 2 tablespoons shortening
• 1 teaspoon instant coffee granules
• 3 eggs
• 1-1/4 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 55 to 60 pecan halves

Directions

1. In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside.
2. In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in the cooled chocolate and vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. (dough will be soft). Stir in chopped pecans. Cover and refrigerate for 30 minutes or until easy to handle.
3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake at 350° for 9-10 minutes or until set. Cool for 1 minute before removing to wire racks. Yield: about 5 dozen.

Peppermint Fudge

Prep Time 10 min;Cooking 5 min;Cooling Time 2 hrs refrigerating

 Ingredients

• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed, hard peppermint candy
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups granulated sugar
• 2/3 cup (5fl.-oz can) Evapoated Milk
• 1 1/2 cups Chocolate Chips

Directions

1. 10 x 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into small pieces

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I have made this many times...FANTASTICO!

Where recipes are From

Some of these DELICIOUS recipes are from... http://www.verybestbaking.com/default.aspx http://www.tasteofhome.com/ and http://www.pillsbury.com/default.htm so be sure to check them out! :)

Bumps on a Log/Ants on a Log

Ingredients

• 1 Celery stalk, washed and ends trimmed
• Peanut Butter
• Chocolate Covered Raisins/Raisins

Directions

1. Cut Celery in to 2 in pieces
2. Fill Celery pieces with Peanut Butter
3. Push raisins in to Peanut Butter

Little Helper Hints

1. Even the littlest hands can press raisins in the Peanut Butter
2. Have the helpers count our how many raisins you want in the sticks. It's easy and fun math... EVEN IN SUMMER BREAK!
3. If helpers want more and you are willing to give them some, spread Peanut Butter on small round crackers and have them make faces out of them!
4. Have small baby carrots on hand in case the helpers want to dip them in peanut butter or make Bumps on a Log on a Carrot.

Bacon Burgers

Prep time 30 minutes, Start to finish 30 minutes, Makes 8 Sandwiches.  Per sandwich: Calories 540; Total fat 32g; Sodium 880mg; Dietary fiber 2g

Ingredients

• 3lbs Lean ground beef
• 1/2 teaspoon seasoned salt
• 8 whole wheat burger buns, split
• 1 (2.8-oz) pkg (3/4 cup) real bacon pieces
• 8 small leaves leaf lettuce
• 8 teaspoons BBQ sauce
• 8 (1-oz) slices Cheddar Cheese
• 8 thin slices sweet onion

Directions

1. Heat gas or charcoal grill. In large bowl, combine ground beef and bacon pieces; mix gently. Shape into 8 (1/2-inch-thick) patties. Make slight indentation in center of each patty.
2. Place patties on grill over medium heat. Cover grill; cook 13-15 minutes or until thoroughly cooked, turning once. During last 1-2 minutes of cooking time, place buns cut side down on grill; heat until toasted.
3. Place toasted bottoms of buns on large serving plate. Top each with lettuce. While patties are still on grill, sprinkle each with seasoned salt; top each with slice of cheese. Place patties on lettuce-lined buns. Immediately top each with 1 teaspoon BBQ & 1 onion slice. Cover with top halves of buns. Bon appetit!

About the Site

About the website: I got this website for my 10th Birthday so I was REALLY excited when I got it. You will be able to find beverages,snacks, Kid Friendly, and many other categories for cooking/baking for your family to enjoy and be a hero in their eyes. This website is going to be a work in progress all the time so check back for changes. To prevent confusion I will try not to make too many layout changes. :)

About Me

Hi i'm Nathan and this is my website. A little info about me:  I am 14 and LOVE Cooking, I've been cooking since I was 7 so I have a little experience in doing these kind of things. I have ALOT more cookbooks/supplies than my mom! It's fun to cook and make someone's day. I like Baseball, Basketball, & running long distance. My favorite color is red and I love the outdoors. Hope you like the site! :) I also am working on a buisness Faith 'N' Chocolate (Faith and Chococlate ; and or Faith in Chocolate). The website is stil being built so stay around!