scrinkalicious RECIPES

Ingredients

• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can smoked chipotle peppers in adobo sauce
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 1 tablespoon sweet or smoked paprika
• 2 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 3 tablespoons of your favorite BBQ sauce
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 small onion, finely chopped
• 1 clove garlic, minced

Instructions

1. Stir tomato sauce, chipolte peppers, vinegar, honey, paprika, tomato paste, Worcestershire sauce, BBQ sauce, mustard and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Ingredients

• 2 heads broccoli
• 1 red bell pepper, chopped
• 8 ounces cubed cheddar cheese
• 1 small onion, finely chopped
• 1 cup mayonnaise
• ½ cup granulated sugar
• 3 tablespoons white vinegar

Instructions

1. 1. Trim the florets off of the broccoli, cutting large pieces into bite-size pieces, and rinse in a colander.
2. 2. Combine the broccoli, red peppers, cheese and onion in a large mixing bowl.
3. 3. In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir until everything is evenly coated.
4. 4. The broccoli salad can be served immediately, but it tastes even better if you cover it and refrigerate it for an hour or two before serving.

Ingredients

• 4 tablespoons self rising flour
• 4 tablespoons white granulated sugar
• 1 egg
• 3 tablespoons cocoa powder
• 3 tablespoons Nutella
• 3 tablespoons milk
• 3 tablespoons olive or vegetable oil

Instructions

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 1/2 minutes.) Top with whipped cream and a little chocolate sauce if desired.
2. Top with whipped cream and chocolate syrup. Enjoy!
3. Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Ingredients

• 1 c. water
• 2 T. yeast
• 2 t. honey
• 2 1/2 cups milk
• 1 stick butter
• 1/2 cup honey
• 4 t. salt
• 8 cups whole wheat flour (more if necessary)
• butter
• salt

Instructions

1. In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.
2. Melt a stick of butter in a large saucepan.
3. Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.
4. Pour milk mixture into yeast mixture and stir.
5. Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)
6. Knead the dough for 5-10 minutes.
7. Put in bowl, cover it and let it rise for 1- 1 1/2 hours.
8. Pull it out of the bowl and knead it a few times to get the air out.
9. Pull a ball of dough, about the size of your fist off and get ready to make your very first pretzel!
10. Roll it into a long snake.
11. Twist it, then pick up the ends and pull them down to the bottom.

12. And then, it should look like this.

13. After you shape each pretzel, put them on a cookie sheet about an inch apart. Bake for 20 minutes at 350 degrees.
14. Melt a stick of butter in a saucepan.
15. Right when you take the pretzels out of the oven, slather them with butter.
16. Then sprinkle salt over them.

Ingredients

• CUPCAKES
• 1/2 cup coconut flour
• 1 tablespoon cornstarch (gluten-free)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/2 cup honey (to make this fructose friendly use dextrose and water as per recipe summary)
• 1/2 to 1 teaspoon almond extract (you choose, 1/2 tsp will give a milder flavor)
• 1 cup blueberries dusted with coconut flour to prevent settling in batter during baking
• FROSTING
• 1/2 cup blueberries
• 1 tablespoon vanilla sugar (or 1/2 teaspoon pure vanilla extract)
• 4 ounces plain cream cheese at room temperature
• 2 tablespoons butter at room temperature
• 2 cups powdered sugar

Instructions

CUPCAKES
1. PREHEAT oven to 350F
2. LINE 8 muffin cups with paper liners. Fill empty cups 1/2 way with water
3. IN LARGE BOWL, whisk together flour, cornstarch, salt and baking soda
4. IN MEDIUM BOWL, whisk together eggs, honey and almond extract
5. POUR wet ingredients into dry and blend with handheld electric beater until smooth
6. STIR in blueberries
7. FILL muffin cups 3/4 full
8. BAKE 20-25 minutes or until toothpick inserted in center comes out clean and tops feel dry to the touch
9. IMMEDIATELY remove from pan and allow to cool completely on cooling rack
FROSTING
10. IN SMALL FOOD PROCESSOR, blend blueberries and vanilla sugar until no large pieces remain. You will see a dark purple paste dotted with flecks of blueberry. Set aside
11. IN BOWL OF STAND MIXER fitted with paddle attachment (or handheld electric beater) combine blended blueberries, cream cheese and butter.
12. BEAT ON HIGH speed until thoroughly blended and no noticeable lumps can be seen
13. SLOWLY add in powdered sugar blending until just combined
14. ON HIGH SPEED, mix frosting for 2-3 minutes
15. PLACE frosting in the refrigerator to set for 10 minutes before piping
16. PIPE frosting onto cooled cupcakes, top with fresh berries and a sprinkling of powdered sugar