SALTED CARAMEL CREAM CHEESE FROSTING

For the Butter cream: (you will have extra)

Electric
mix 1 stick softened butter and 4 ounces cream cheese. Slowly add 2
cups powdered sugar and 1/2c. homemade caramel (see below). Whip on high till
fluffy. Chill covered until ready to use! Slather on anything and everything!

Caramel:

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir. This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in. Be patient…you have a
lot of cream so this will take a few minutes. Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Makes 2 cups

Skinny Buffalo Meatballs (Crock Pot)

Uhm, yum. I don’t really need to explain to you just how amazing these buffalo meatballs are. The pictures speak for themselves, yeah? What I will tell you is that these are a healthier, easier, and absolutely amazing way to get your ‘buffalo’ wing fix without all that guilt.

These would be perfect as an appetizer on game day or just as great served in a meatball sub or as fun little sliders! And no one has to know that they are full of sneaky vegetables and lean turkey meat. Trust me, they won’t even realize they’re there.

I served mine wrapped up in some romaine leaves, sort of as a meatball lettuce wrap or a bread free meatball sub. Each was topped off with some more hot sauce, a drizzle of blue cheese dressing, and a few more blue cheese crumbles. They were to-die-for and I honestly can’t wait to make them again during football season.

I promise you, it’s just a coincidence that they are orange and white. Hook’em Horns!

They will also make for an awesome tailgating treat since you can just toss them in the crock pot and go. No fuss, no muss.

Look at those glorious meatballs there, just waiting to be eaten.

Seriously, you won’t regret making these!

I used my homemade dry ranch seasoning in these, but you could substitute that for 1 tsp. dry parsley and 1 tsp. dry basil in a pinch.

Skinny Buffalo Meatballs (Crock Pot)
TheSkinnyFork.com

The Skinny:
Servings: 5 • Size: 4 Meatballs • Calories: 223.7 • Fat: 9.4 g • Carb: 6.5 g • Fiber: 0.9 g • Protein: 25.3 g • Sugar: 1 g • Sodium: 2045.9 mg

Ingredients:
Meatballs:
1 1/4 lb. Lean Ground Turkey
2/3 C. Carrots, Shredded
1/4 C. Whole Wheat Bread Crumbs
1/4 C. Red Onion, Minced
1/4 C. Reduced Fat Blue Cheese, Crumbled
1 Egg White
2 Tsp. Dry Ranch Seasoning
2-3 Garlic Cloves, Minced
1/2 Tsp. Black Pepper

1 C. Hot Sauce (I used Frank’s.)

Directions:

Combine the ingredients for the meatballs together and gently form into rounded balls using a 2 tbsp. measuring spoon.

Gently place the meatballs into the crock pot.

Top with the hot sauce, close the crock pot and cook on high for 4-6 hours or low for 6-8 hours.

I stirred mine carefully a few times while they were cooking.

Once done, remove from the crock pot and serve!

I wrapped mine in romaine leaves and topped with a little more hot sauce, blue cheese dressing and a few more blue cheese crumbles. Yum!

CHEESY GRILLED PINEAPPLE CHICKEN

My older sister, Jenn described this recipe to me at least 10 years ago and it’s one we enjoy repeating each grilling season. It’s so simple yet tastes like a dish much more complicated. We like to top our chicken with Monterey Jack cheese, but you can use mozzarella or even provolone if you’d like.

Our family doesn’t eat a ton of meat with dinner, so I divided the recipe below into 2 portions and froze half of the chicken and marinade. Feel free to do what works for you!

Cheesy Grilled Pineapple Chicken
Serves 7-8

2/3 cup soy sauce
1/3 cup sherry {cooking wine}
1 tsp ground ginger
1 clove minced or chopped garlic
2 TBSP olive oil
20-oz can sliced pineapple {you’ll use 1/2 cup of the juice + the pineapple}
3-4 boneless, skinless chicken breasts
8+ slices Monterey Jack cheese
salt and pepper to taste

Slice each chicken breast in half and pound thin. {I cut each breast in 3 pieces, first slicing off the thin end, then halving the remaining portion.}

Add the soy sauce, sherry, ginger, garlic and oil into a large ziplock bag. Open the can of pineapple and pour out 1/2 cup of pineapple juice and add that to the ziplock bag. I also add in a bit of salt and pepper. Set aside the remaining pineapple for later.

Add the chicken and let marinate for 5-6 hours, turning the bag over occasionally.

When the chicken is done marinating, slice the cheese. Fire up the grill and first cook the chicken until it’s nearly done. I also like to lay the pineapple slices on the grill as well, to get them nice and hot.

When the chicken is almost cooked through, lay a slice of pineapple on top, then cover the pineapple with a slice of cheese. Close the grill lid and let it cook for another 3-4 minutes, until cheese is melting.

Remove from grill and serve with additional slices of pineapple.

Enjoy!