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New Free Diabetic Sweets & Treats

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New Free Diabetic Sweets & Treats

Go  Here to get your Free Diabetic Sweets & Treats Guide.

Now you can still enjoy the treat you love and nit have to worry cause your a diabetic

Check out yummy recipes like

  • No-Bake Chocolate Swirl Cheesecake
  • Cherry Coconut Macaroons
  • Chocolate Peanut Butter Fudge
  • Plus, our exclusive guide is packed with healthy, ready-to-eat snack ideas that will keep you satisfied and cut carbs too. There’s no cost or obligation — get your FREE Diabetic Sweets & Treats Guide now!

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Pineapple Glazed Ham

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Pineapple Glazed Ham

Ingredients

 

  • 1 spiral-cut ham
  • 2 cups pineapple preserves
  • 1/4 cup dark rum
  • 1 teaspoon dry mustard

 

Directions

 

  1. Warm the ham in the oven at 325 degrees F for 10-14 minutes per pound.
  2. In a small sauce pan, mix the 2 cups pineapple preserves,the rum and mustard. Bring just to the boil and remove from the heat.
  3. Brush the ham with the glaze for about the last 30 minutes or so of warming time. Any remaing glaze put in a gravy boat and serve with dinner.

 

 

Ty Chef Ron 

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TODAY IS NATIONAL RAVIOLI DAY!

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TODAY IS NATIONAL RAVIOLI DAY!

Ravioli comes in many forms but my all time favorite is fried ravioli with marinara sauce. This is a very short, simple and easy recipe for fried ravioli. Excellent for movie or game night or just a snack.

FRIED RAVIOLI

For a great movie, TV night or sports game snack, try these easy and tasty Fried Ravioli treats! There is no better cheesy and crunchy treat than these!

Ingredients:

1 pound frozen cheese ravioli, thawed
cooking oil
salt to taste
1 1/2 cups marinara sauce

Directions:

Separate thawed ravioli and pat dry, if necessary, with a paper towel.
Heat oil to 325 degrees F in a large, heavy skillet to a depth of one inch, OR heat to the same temperature in a deep fryer.

Fry in batches until golden brown — about 5 minutes.
Drain well on paper toweling, salt as desired, and serve with your favorite warm marinara sauce.

For more exciting recipes like this, please  go over to my friends website at www.Chefronlock.com and click on the RECIPES tab.

 

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PARMESAN CRUSTED PORK CHOPS

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PARMESAN CRUSTED PORK CHOPS

A delicious and easy addition to any recipe file. Give the standard pork chops some POW!

Ingredients:

4 boneless pork chops. Average sized chops, not thin cut
1/3 cup grated Parmesan cheese
2 or 3 TB Italian breadcrumbs ***SEE NOTE
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
2 tablespoons olive oil
1/4 teaspoon pepper

Directions:

On a large plate, put Parmesan cheese, bread crumbs, paprika, parsley and garlic powder. Mix well with a fork or mini whisk.
Dip the chops, on both sides, in the mixture (making sure mixture sticks) and sear in a pan of olive oil on medium-high heat.
Saute’ for about 5 minutes on each side.
Place pork chops in a glass baking dish and bake for about 1 hour. thick and we cooked for an hour at 300 degrees F.

NOTE: For a different texture on the chops and a different flavor, you can use Panko bread crumbs instead of the regular bread crumbs. When I do it with Panko, I usually use a bit of rosemary to add some additional zing to the recipe.

 

 

 

Ty Chef Ron 

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CROCK POT RIBS AND SAUERKRAUT

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CROCK POT RIBS AND SAUERKRAUT

My Grandfather use to make this and all i can say is Yummo!!!

Ingredients:

1 bag sauerkraut, rinsed & drained
1 onion
1 red-skinned apple
2 to 3 pounds country style or short pork ribs
1 cup beer

Directions:

Put sauerkraut in bottom of Crock Pot.

Add diced onion and chopped apple. Do not need to peel apple.

Stir and even top.

Layer country ribs on top of kraut mixture.

Pour beer over all.

Cover and cook on low from 8 to 10 hours.

Smells WONDERFUL and tastes that melt in your mouth!

Ty Chef Ron 

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GRAB AND GO BREAKFAST SQUARE

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GRAB AND GO BREAKFAST SQUARE

Fast, easy and delicious way to start your day off! Grab and Go Breakfast Squares with bacon, cheese in a biscuit go cup!

Your family will love these.

ngredients

 

  • 2 cups biscuit/baking mix
  • 1/2 cup cold water
  • 8 ounces sliced Swiss cheese
  • 1 pound sliced bacon, cooked and crumbled
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon onion powder

 

Directions

 

  1. In a large bowl, combine the biscuit mix and water.
  2. Turn onto a floured surface; knead 10 times.
  3. Roll into a 14-in. x 10-in. rectangle.
  4. Place on the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. baking dish.
  5. Arrange cheese over dough.
  6. Sprinkle with bacon.
  7. In a large bowl, whisk eggs, milk and onion powder; pour over bacon.
  8. Bake at 425° for 15-18 minutes or until a knife inserted near the center comes out clean.
  9. Cut into squares; serve immediately.

 

 

 

 

Ty Chef Ron!

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VALENTINE’S DAY PANCAKES

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VALENTINE’S DAY PANCAKES

What says it better than breakfast in bed with these special, delicious house made Valentine’s Day Pancakes?

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Red Food Coloring
Syrup or icing of choice
Strawberries for garnish

Directions:

In a large bowl, sift together the flour, baking powder, salt and sugar.

Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Mix in food coloring until batter is a dark pink.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (I use a gravy ladel).

Brown on both sides and serve hot with thin basic icing or your favorite syrup or strawberry jam. Garnish with a strawberry if desired.

Makes about 8 pancakes

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SLOW ROASTED BEEF TENDERLOIN

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SLOW ROASTED BEEF TENDERLOIN

Roasted Beef Tenderloin is a very respected dish on the holiday table or for any special occasion. Valentine’s Day will be the perfect occasion to showcase this dish for your special someone. It is very easy to prepare and requires little attention or fuss, leaving the cook time to enjoy their family and friends.

ngredients

  • 1 whole beef tenderloin (about 6 lb.), trimmed of the chain and of excess fat and sinew (Ask your butcher to do the trimming for you if you prefer)
  • 2 tablespoons of vegetable or cooking oil
  • Sea Salt and freshly ground black pepper
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh oregano
  • 6 sprigs fresh thyme

Directions

  1. Pre-heat your oven to 250°F.
  2. Drizzle the oil evenly over the roast.Season the beef generously with salt and pepper and rub it evenly over the surface of the roast.
  3. Fold the thin tail piece under to create an even thickness along the roast.
  4. Tie the roast with butcher’s twine at regular intervals to help it hold its shape during cooking.
  5. Put the herbs in the bottom of a roasting pan and cover with a wire rack.
  6. Put the beef in a roasting pan and roast until an instant-read thermometer inserted into the thickest part reads 130°F for medium rare. This will usually take about 2 hours but begin watching it after about 1 1/2 hours to make sure the roast does not overcook.
  7. When the desired internal temperature has been reached, remove from the oven and tent with foil for about 30 minutes to rest. Carve into desired serving pieces and serve with your favorite sauces.

 

Ty Chef Ron.

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Black Forest Cupcakes

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Black-forrest-Cupcakes

Black Forest Cupcakes

These are the best

Cupcakes:

  • 2 cups flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 3/4 cup Dutch process cocoa powder (I used Hershey Special Dark)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 4 eggs
  • 1 Tablespoon vanilla
  • 1 cup buttermilk
  • 1/2 cup (1 stick) salted butter, melted

 

Whipped Cream:

  • 2 cups cold heavy cream
  • 1/4 cup powdered sugar

 

Topping:

  • 12 chocolate sandwich cookies, crushed
  • Large can cherry pie filling

Directions

  1. Preheat oven to 350 degrees F.
  2. Line 24 muffin tins with cupcake liners and set aside.
  3. In the large bowl of a mixer, combine flour, sugar, salt, cocoa powder, baking soda, and baking powder.
  4. Combine with a whisk.
  5. Add eggs, buttermilk, and melted butter.
  6. Mix on low for 30 seconds.
  7. Scrape the sides of the bowl and increase mixer speed to medium — beat for 2 minutes. Batter will be thick.
  8. Fill cupcake liners 2/3 full.
  9. Bake cupcakes 15 – 20 minutes or until tops spring back when lightly touched.
  10. Cool completely before frosting.
  11. Place large metal mixing bowl in the freezer along with your mixer’s whisk attachment for about 5 minutes.
  12. Remove from freezer and add cold, heavy cream and powdered sugar.
  13. Beat on high until it forms a thick whipped cream — you should see the whisk leaving marks in the cream, but don’t let it get too thick…it’ll turn to butter.
  14. Pipe or spoon piles of whipped cream on the cupcakes.
  15. Place cookie crumbs on a plate and holding cupcakes sideways, gently edge the whipped cream which chocolate crumbs.
  16. With the back of a spoon, make an indentation in the top of the whipped cream and fill with a spoonful of cherry pie filling.

 

Ty My Friend Chef Ron.

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NEW YEARS 21 DAY GUIDE TO BETTER DIABETES CONTROL

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NEW YEARS 21 DAY GUIDE TO BETTER DIABETES CONTROL

Learn how to control your diabetes and get updated information .

Take a survey and you will receive special offers and a Free Recipe Booklet.

Take control over diabetes and don’t let it control you.

Go Here!