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Rum-Raisin Sandwich Cookies

 

I’ve selected some new easy-to-follow recipes(below) from our forum for you to try this weekend.  First, I have a secret recipe for some yummy rum-raisin sandwich cookies.  One bite and you’ll be in love with these cookies.

This is only one of the yummy cookie recipes featured in “The Big Book Of Cookies” cookbook.  From the old-fashioned, most requested to the newest and easiest cookies, this book has it all!

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Rum-Raisin Sandwich Cookies

1 cup powdered sugar
1 cup butter or margarine — softened
1 egg
2 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup raisins — finely chopped
Rum Frosting — (recipe follows)

RUM FROSTING:
2 cups powdered sugar
1/4 cup butter or margarine — softened
1/4 teaspoon rum extract
2 tablespoons milk

Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cream of tartar.

Stir in raisins. Divide dough in half. Shape each half into roll, 10 inches long. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set.

Remove from cookie sheet to wire rack. Cool completely. Spread about 1 teaspoon frosting between bottoms of pairs of cookies.

RUM FROSTING:

Mix all ingredients until smooth and spreadable.

Source: The Big Book of Cookies

Enjoy These Great Tasting Recipes From Our Forum:

Grilled Chicken Street Tacos

Asparagus Quiche

Glazed London Broil

Find these recipes and many more on our forum: Go Here

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P.F. Chang’s(™) Shrimp Fried Rice

With today’s secret recipe, you can make one of P.F. Chang’s most popular recipes at home.  This dish is ful of peas, carrots, shrimp and rice that’s seasoned to perfection.  This dish comes together pretty quickly which makes it a great weeknight meal.

You can find more secret recipes from P.F. Chang’s in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s(™) Shrimp Fried Rice
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/4 teaspoon fine ground mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon lite soy sauce (more added at table as desired)
non-stick cooking spray
1/3 cup egg substitute
Salt and pepper, to taste (optional)
4 teaspoons canola oil
1 1/2 cup tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
3 green onions, chopped (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Gjelina’s Skirt Steak Carpaccio with Raw Asparagus and Fava Salad

Today’s 5 star secret recipe comes from Gjelina in Venice, California.  This hot spot serves seasonal New American cuisine presented in a rustic-chic dining room.  One of Chef Travis Lett’s delicious dishes is a skirt steak carpaccio with a raw asparagus and fava bean salad.  Buy your skit steak from a quality purveyor, as the steak will be served still raw in the center.

Enjoy!

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New 5 Star Secret Recipe
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Gjelina’s Skirt Steak Carpaccio with Raw Asparagus and Fava Salad

1 cup fava beans, shucked and peeled (from about 1 pound whole beans)
1 (8-ounce) piece skirt steak
Salt
Freshly ground black pepper
Extra virgin olive oil
4 spears asparagus
Fresh lemon juice
Flaky sea salt, such as Maldon
Parmigiano-Reggiano

In a pot of boiling water, blanch the fava beans until brightly colored but still almost raw, less than 1 minute. Shock in a bowl of ice water and set aside.

Lightly season the skirt steak with one-half teaspoon salt and a pinch of pepper, and lightly drizzle with 1 teaspoon olive oil. Heat a cast iron skillet over high heat until very hot, about 5 minutes. Place the steak in the hot pan to get a nice, dark sear on the surface, 30 seconds to 1 minute on each side. Be careful not to cook the steak; it should remain raw inside. Slice the steak across the grain into one-half-ounce pieces (about 16 slices).

Place a sheet of plastic wrap on a work surface and lightly oil. Place the sliced meat on top and cover with another sheet of plastic, leaving some space between slices so that there is room for each slice to spread when you pound it. Using a meat mallet or the back of a flat saute pan, gently pound the meat until it is thin (but not so thin it might tear when handled). Place a few slices on each of four plates.

Trim the tough ends off of the asparagus spears and slice off the very tips; discard the tough ends and save the tips. On a flat surface, shave the raw asparagus into thin lengthwise strips (it will look like strips of pasta) using a vegetable peeler. Place the shaved asparagus and tips into a medium bowl and add the fava beans. Drizzle over 2 teaspoons each lemon juice and olive oil, and season with one-fourth teaspoon salt and a pinch of pepper. Taste and adjust the lemon juice and seasonings as desired. The salad should be bright and fresh, without being too acidic or oily.

Lightly season the carpaccio with flaky sea salt and cracked pepper and top with the asparagus salad. Thinly shave the Parmigiano-Reggiano over the top and serve.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Chi Chi’s(™) Chicken Chimi’s

Chi Chi’s used to have locations in the United States but now they only operate overseas.  That doesn’t mean you can’t enjoy some of there Mexican dishes at home.  Today’s secret recipe will show you how to make Chi Chi’s chicken chimi’s.  These chimi’s are baked and not fried.

You can also make Chi Chi’s salsa by following this secret recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Chi Chi’s(™) Chicken Chimis
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

6 large flour tortillas
1 rotisserie chicken, meat removed from bone and shredded
1 can refried beans, heated
1 cup shredded Cheddar cheese
1/2 cup chopped cilantro
1/2 cup prepared salsa
1/2 cup black olives, drained
1/4 cup jarred jalapeno slices
1/2 stick butter, melted
prepared taco sauce

Prepare all ingredients before beginning.

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.

Lay one flour tortilla on counter top.

On the lower third of the tortilla, layer beans, cheese, chicken, cilantro, jalapeño, salsa and olives.

Carefully fold the side of the tortilla closest to you over the top of the mixture.

Fold in the sides next and then continue to roll.

Place rolled burrito on the prepared baking sheet fold side down.

Repeat with remaining tortillas.

Brush the tops of each burrito generously with the melted butter.

Bake in the oven for 10 minutes, flip the burritos, brush again with butter and bake an additional 5 to 8 minutes, until the top is golden brown.

Remove from the oven and allow to rest for 3 to 4 minutes.

Transfer to serving plate and pour taco sauce over the top to serve.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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