Harvest Chicken Salad with Raspberry Balsamic Dressing

November 19, 2014 AT 10:54 am 1 Comment

Hey friends!  I can’t believe I didn’t post for four straight days!  Yowza! :)

I’ve been knee-deep in a big blog project, and I just didn’t have the energy or time to post.  But I DO have a lot of great pics from my house coming up soon.  I can’t wait for you to see my kitchen table area makeover tomorrow!!!!

My sweet friend, Ruthie, is here with another wonderful recipe for you today.  This looks AMAZING!!!  Enjoy!

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We are enjoying a beautiful autumn in my neck of the woods and I hope each of yours has been just as lovely! I’m happy to be here at Beneath my Heart today and I’ve brought along one of my very favorite salads~ Harvest Chicken Salad with Raspberry Balsamic Dressing. I’m promise you this dressing is to-die-for… SO Ah-mazing!

This salad is just wonderful. Oh and if you take off the chicken it’s the perfect side salad to take along to all your holiday gatherings too.

Harvest Chicken Salad with Raspberry Balsamic Dressing by www.cookingwithruthie.com

 

 

Harvest Chicken Salad with Raspberry Balsamic Dressing

 
Harvest Chicken Salad with Raspberry Balsamic Dressing
Serves 6
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Prep Time
20 min
Cook Time
3 min
Total Time
23 min
Prep Time
20 min
Cook Time
3 min
Total Time
23 min
Salad
  1. 4 C mixed salad greens
  2. 1 apple, core removed and thinly sliced
  3. 1 pear, core removed and thinly sliced
  4. 1/2 C red grapes, cut in half length wise
  5. 1/2 C parmigiano reggiano (flaked or shredded)
  6. 2 C cooked and sliced chicken breast
Dressing
  1. 3/4 C balsamic vinegar
  2. 1/4 C dijon mustard
  3. 1/2 C sugar
  4. 2 tsp shallots, minced
  5. 1 C raspberries (preferably fresh)
  6. 1/4 C water
  7. 2 C canola oil
  8. salt and pepper to taste
Salad
  1. Divide salad ingredients evenly on 4-6 serving plates.
  2. Serve with Dressing and Enjoy!
  3. In a small sauce pan over medium high heat, add berries and water; bring to boil, reduce to simmer until thickened and sauce-like consistency.
  4. Strain raspberries through a fine meshed strainer to remove seeds, gently press to release all juices; set aside.
  5. In a blender add raspberry puree, mustard, sugar, shallots, and vinegar until blended and aireated; approx 2 minutes.
  6. Slowly drizzle in oil while blending, to form an emulsion.
  7. Season with salt and pepper to taste.
  8. Serve with salad.
  9. Leftover will keep well fridge for 3-4 weeks
Beneath My Heart http://www.beneathmyheart.net/
 

 

Harvest Chicken Salad with Raspberry Balsamic Dressing by www.cookingwithruthie.com
Looking ahead to the Holiday’s… enjoy the deliciousness with a few of our family’s favorite holiday recipes:

Holiday Baking Giveaway and Cinnamon Roll Kabobs by www.whatscookingwithruthie.com

Cinnamon Roll Kabobs

Egg Nog Bundt Cake with Egg Nog Frosting by www.whatscookingwithruthie.com

Eggnog Bundt Cake with Eggnog Frosting

Candy Cane White Chocolate Mini Cheesecakes by www.whatscookingwithruthie.com

Candy Cane White Chocolate Mini Cheesecakes

I hope these recipes inspire you and help make all of your Holidays even more Merry and Bright!

I’d love for you to follow along with all my kitchen creations at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

Much Love and Peace~ Ruthie


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French Onion Soup with Baguette

October 27, 2014 AT 7:23 am 3 Comments

Good morning~ I’m so grateful to be here with you this morning! I love being a contributor at Beneath my Heart and I just love Traci too… she’s awesome, as you all know :)

It’s the time of year for soups! When the leaves start to change and the days begin to cool down into winter.

I love it! It just warms me right up and makes me feel all snuggly inside.

French Onion Soup with Baguette by www.cookingwithruthie.com

 

French Onion Soup with Baguette is a savory delight that most people only order at restaurants.

But, you can do it at home too and you won’t believe how simple it really is either! I promise.

 

French Onion Soup with Baguette

 
Recipe Type: Soup
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 10

Ingredients

  • 8 shallots,fine diced
  • 2 pounds yellow onion, thinly sliced
  • 3 Tbsp butter
  • 32 oz chicken broth
  • 32 oz beef broth
  • 1 C Sherry Wine
  • 1 Tbsp fresh thyme
  • Salt and pepper, to taste
  • 4 oz greuyere cheese, shreaded
  • 1 french baguette

Instructions

  1. In a heavy pot saute the all the onions until very brown in color
  2. slowly to develop flavor and natural sweetness.
  3. (may need extra butter during the cooking time.)
  4. Add the beef and chicken broth along with the Sherry.
  5. Deglaze the bottom of the pot. (stir and make to get up all the flavor bits from the bottom of the pan)
  6. Bring to a simmer and add the thyme, cover with lid.
  7. Simmer for 20-30 minutes for flavors to meld.
  8. Salt and pepper to taste.
  9. To serve: Thinly slice baguette on a diagonal, drizzle with olive oil, toast on half sheet pan under broiler.
  10. Once bread is lightly toasted add a slice of cheese onto each piece of bread, place back under broiler for approx 1 minutes- until cheese is melted and lightly browned.
  11. Place the hot soup into a soup bowl, top with toasted baguette and cheese, serve.
  12. Enjoy!
 

 

French Onion Soup with Baguette by www.cookingwithruthie.com
 

Here a couple of other soups you may also want to make this winter…

Zuppa Tuscana Soup by www.cookingwithruthie.com

Zuppa Tuscana Soup

Chicken Pot Pie Soup1

Chicken Pot Pie Soup

Lasagna Soup - 1

Lasagna Soup

Happy Autumn! I hope these soups inspired some deliciously savory cooking in your kitchens :)

I’d love to have you come and visit me anytime at www.cookingwithruthie.com

or connect with me on Pinterest,Google+, Facebook, Twitter and Instagram

Andrus-Family-Pictures1-1-200x300  

xoxo~ Ruthie


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Dipped Marshmallow Treats (for Adam’s school fair)

October 8, 2014 AT 8:50 am 11 Comments

 

Oh, y’all.

It’s been one of those weeks already.  Smile

One where you are going a hundred miles an hour and you can’t hardly come up for air. 

You know what I am talking about. 

Last night was the 5th grade Entrepreneur Fair at Adam’s School. 

Adam had to create something he could sell at the fair, so we came up with these dipped marshmallow treats.

Dipped Marshmallow Treats

 

These were so fun and easy to make!

We used…

  • large and small marshmallows
  • pretzels
  • straws
  • chocolate, white chocolate, and orange candy melts
  • caramel
  • sprinkles
  • graham crackers

I got the cute fall straws at the dollar store.

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We used the straws for the large marshmallows and pretzels for the small ones.

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We set up our dipping stations all over the kitchen…

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And dipped away!

It was messy, but fun! Smile

My favorite was the ones we dipped in chocolate and then rolled in graham crackers.  S’mores on a stick!  Yum!

I also liked the ones dipped in caramel and then chocolate.  Watch out!  Smile

The marshmallows looked colorful and pretty on Adam’s table.

dipped marshmallow treats

And Adam was super proud of his “store.” 

(Okay, yes.  I added the bow and doilies.  It’s all about presentation, y’all!)  Smile

dipped marshmallow treats

The best part about the whole night was that they sold like hot cakes, and this made my “business owner” very happy!

 

Way to go, Adam!!

 

 


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Baked Blueberry Lemon Donuts!

September 29, 2014 AT 8:56 am 5 Comments

Good Morning all my friends at Beneath my Heart!

I’m so happy to be bringing some of my

Baked Blueberry Lemon Donuts for y’all to enjoy today!

I love it when fresh blueberries are on sale and I can bake with them to my little hearts content. I also like to freeze a bunch to use through the winter too.

Blueberries are one of my favorites~ did you realize how good they are for you?

They are.

Blueberries are packed with Vitamin C, Fiber, Manganese all of which help our hearts, our brains, our insulin responce, and they’re cancer fighting too! All that wrapped up in each flavor-bursting-bite. Mmmm mmm.

Baked Lemon Blueberry Donuts by www.cookingwithruhtie.com

These baked donuts are a mouth-watering way to incorporate some delightful blueberries into you’re breakfast or snack. Don’t worry~ if you don’t happen to have a cute donut baking pan, you can bake these up in a muffin tin or even a mini muffin tin might be fun!

 

Baked Blueberry Lemon Donuts

 
Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 18

Ingredients

  • 1 1/2 C + 1 Tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 C fat free vanilla greek yogurt
  • 1 C sugar
  • 2 large eggs, 2 egg whites
  • 1 tsp grated lemon zest (approx 1 lemons)
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp canola oil
  • 1 1/2 cups blueberries, fresh or frozen
  • Lemon Glaze:
  • 1 C confectioners’ sugar, sifted
  • 2 to 3 Tbsp fresh lemon juice

Instructions

  1. Preheat the oven to 350 degrees.
  2. Coat donut pan or muffin tin well with cooking spray.
  3. Reapply cooking spray between each batch, if needed.
  4. In a large bowl, sift together flour, baking powder and salt; set aside.
  5. In a medium bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
  6. Make a well in the center of dry ingredients.
  7. Add wet ingredients into the well.
  8. Mix to 80 % incorporated.
  9. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  10. Scoop batter into a large ziplock freezer bag, zip closed, and snip end of one corner big enough for the blueberries to move thru with the batter.
  11. Fill each donut or muffin mold 2/3rd’s the way full.
  12. Bake 10-12 minutes or until springs back with a light touch.
  13. (do not want to brown)
  14. Rest 2 minutes in pan, invert to remove, cool on cooling rack.
  15. Lemon Glaze:
  16. In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice.
  17. The mixture should be thick but pourable.
  18. Add up to another tablespoon of lemon juice if the mixture is too stiff.
  19. Drizzle glaze over the top of each donut and let it drip down the sides.
  20. Let the lemon glaze harden, about 15 minutes, before serving.
 

 

Baked-Lemon-Blueberry-Donuts*

Here a few of my other baked donut recipes for you to enjoy….

Baked Pumpkin Chocolate Chip Donuts by www.cookingwithruthie.com

Baked Pumpkin Chocolate Chip Donuts

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Baked Banana Bread Donuts with Browned Butter Glaze by www.whatscookingwithruthie.com

Baked Banana Bread Donuts with Browned Butter Glaze

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Strawberries and Cream Baked Donuts by www.whatscookingwithruthie.com

Strawberries and Cream Baked Donuts

 

I just love coming to visit with you each month… I think the world of Traci and it’s wonderful to be a contributor at Beneath my Heart!

Y’all are welcome to come visit me anytime at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram!

Happy Baking!

xoxo~ Ruthie

Andrus-Family-Pictures1-1-200x300


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Pumpkin Bites with Cinnamon Bark Essential Oil

September 26, 2014 AT 8:51 pm 2 Comments

 

Last weekend, Cyndi and I hosted our first Essential Oils party.  We had so  much fun and learned a ton!

I wanted to share with you a recipe I made with one of my oils, Cinnamon Bark.  This is a great oil to have this time of year.

Pumpkin Bites

 

These were so super easy to make!!! 

 

Pumpkin Bites (with Cinnamon Bark Essential Oil)
Yields 24
A quick and easy dessert for fall.
Write a review
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Filo Pastry Cups (24)
For the filling
  1. 1/2 cup of Pumpkin puree
  2. 1/2 tub of Light Cool Whip
  3. 1/4 cup of Confectioner's Sugar (or more if you want)
  4. 1/2 teaspoon of Pumpkin Pie Spice
  5. 1 Drop of Cinnamon Bark Essential Oil (Young Living ONLY)
  6. Semi-sweet Chocolate Chip Minis
Instructions
  1. Mix all of the filling ingredients together.
  2. Spoon filling into pastry cups.
  3. Sprinkle with mini semi-sweet chocolate chips.
  4. Chill until served.
Beneath My Heart http://www.beneathmyheart.net/

I know that many of you couldn’t make it to my last Essential Oil party, but I am hosting one at my house this coming Tuesday, the 30th, at 10:00 am, if you would like to come. 

Smile

I live about 15 minutes outside of Lexington.

 

If so, please email me at [email protected] to let me know you are coming.

And if you want to learn MORE about Young Living Essential Oils,

or you would like to place an order, click HERE

 

 

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Chocolate, Almond Banana Bites

August 26, 2014 AT 4:19 pm 6 Comments

Good morning all my friends at Beneath my Heart!

I love coming to visit with you each month… thank you so much for having me. I can hardly believe how fast the summer flew by, my kids started school this past week and I’m starting my last year of Culinary School this week! We are back in the swing of things.

I always like having tasty and healthy after school snacks around for us all when we get home from busy, busy days.

Chocolate, Almond, Banana Bites are the perfect answer to that dilemma! You’re whole family will love them so much…

Chocolate, Almond, Banana Bites by www.cookingwithruthie.com

 

 

Chocolate, Almond, Banana Bites

 

Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 8

Ingredients

  • 2 bananas
  • 1 C dark or milk chcocolate chips
  • 1/4 C rough chopped almonds
  • 8 wooden skewers
  • parchment paper

Instructions

  1. Place chocolate chips in a microwave safe bowl, microwave 30 seconds, stir well, microwave 15 seconds more, stir well.
  2. Microwave additional 15 seconds if nessesary or until chocolate is smooth and no bumps remain.
  3. Place almonds in shallow bowl.
  4. Place parchment paper on a plate or small baking dish that will fit in the freezer.
  5. Break each banana into 4 sections.
  6. Inset wooden skewer into the top of each section.
  7. Dip each banana section half way into chocolate.
  8. Dip into almonds, place on parchment paper.
  9. Repeat with remaining sections until all dipped.
  10. Place into freezer and allow to freeze solid- approx 3 hours.
  11. Once frozen enjoy and save any leftovers in a freezer baggie.
 

 

 

Chocolate, Almond, Banana Bites by www.cookingwithruthie.com

 

I hope you’re summer is winding down nicely and you and your families enjoy these Chocolate, Almond, Banana Bites this school year!

Here are a few more delicious recipes as we look towards autumn…

Pumpkin Pancakes with Caramel Syrup by www.whatscookingwithruthie.com

Pumpkin Pancakes with Caramel Syrup

Honey Raisin Zucchini Bread and Ikea Event** (2)

Honey Raisin Zucchini Bread

Skinny Baked Pumpkin Doughnuts by www.whatscookingwithruthie.com

Skinny Baked Pumpkin Doughnuts

I hope you have a wonderful day and very Happy Cooking!

I’d be thrilled to have you come visit me at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

xoxo~ Ruthie

 


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Chocolate Peanut Butter Cookies

July 24, 2014 AT 11:28 am 4 Comments

Hi everybody~ it’s Ruthie from Cooking with Ruthie, and I’m so happy to be visiting with y’all again.

Today, I’ve brought one of our favorite cookie recipes… Peanut Butter Cookies but they’re even tastier all dressed up with some mouth-watering milk chocolate on them.

These Chocolate Peanut Butter Cookies are going to

put a smile on everybody’s lips that eats one :)

Chocolate Peanut Butter Cookies by www.cookingwithruthie.com

 

 

Chocolate Peanut Butter Cookies

 
Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 36

Ingredients

  • 1/2 C shortening
  • 1/2 C peanut butter (I used creamy)
  • 1/2 C brown sugar
  • 1/2 C granulated sugar
  • 1 egg
  • 1 1/4 C flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 C milk chocolate chips
  • 1/2 tsp oil
  • sheet of parchment paper
  • 1/4 C peanut butter chips, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Coat half sheet pan with cooking spray.
  3. In a large mixing bowl cream shortening and peanut butter, add sugars; mix until smooth.
  4. Add egg; mix well.
  5. Add dry ingredients all at once; mix just until incorporated.
  6. Scoop by teaspoonfuls onto prepared pan, cross mark with a fork.
  7. Bake for 10-12 minutes.
  8. Cool on rack.
  9. Put chocolate in a microwave safe bowl, add oil, microwave for 15 seconds, stir well.
  10. Microwave another 15 seconds, stir until smooth.
  11. Repeat a third time if needed.
  12. Using a sppon to assist- coat half of each cookie with chocolate, set on parchment paper and sprinkle with chopped peanut butter chips for garnish.
  13. Allow to cool to set.
  14. Enjoy!
 

 

Chocolate Peanut Butter Cookies by www.cookingwithruthie.com

 

Summer is flying by and it’s hard to believe it’s already almost the end of July! I hope your summer is going well and you’re enjoying lots of fun with family and friends.

Here are a couple of yummy summer recipe ideas…

BBQ Pineapple Meatball Skewers by www.whatscookingwithruthie.com

BBQ Pineapple Meatball Skewers

Heirloom Tomatoes Caprese Kabobs by www.cookingwithruthie.com

Heirloom Tomato Caprese Kabobs

Strawberries and Cream Baked Donuts by www.whatscookingwithruthie.com

Strawberries and Cream Baked Donuts

I’ve had a busy couple of weeks getting my blog all spiffed up with fresh new look… I’d love have you come on over and check ‘er out sometime at www.cookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

Happy Cooking!

Ruthie from www.whatscookingwithruthie.com

xoxo~ Ruthie

 


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Mini S’more Treats

June 26, 2014 AT 8:18 am Leave a Comment

Hi to all my friends at Beneath my Heart!

It’s Ruthie from What’s Cooking with Ruthie and I’m SO happy to be visiting again today.

I’m SO excited that summer’s finally here. Yippee!!

Mini S'more Treats by www.whatscookingwithruthie.com

I ran into these Keebler Mini Fudge Stripe Cookies at the grocery store and thought they were SO stinking cute that I just had to buy them!

Next, I had to figure out a fun way to eat them :)

Mini S’more Bites are what came of it… can I tell you I ate nearly everyone. Seriously!

 

Mini S’more Treats
 
Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
  • 1 (3oz) Keebler Mini Fudge Stripe Cookies
  • 18 mini marshmallows
  • 18 decorative toothpicks
Instructions
  1. Thread one cookie on toothpick and then put marshmallow on tip.
  2. Using a taper candle or flame torch lighter, roast marshmallow.
  3. Place second cookie onto bottom and press marshmallow between both cookies.
  4. Set on serving plate and repeat.
  5. Or enjoy them as you make them :)
 

 

Mini S'more Treats by www.whatscookingwithruthie.com

These little guys are a fun activity to make and eat with the kiddos! Much easier than roasting over an open fire but all the same flavor :)

Here are a couple of other delicious summer recipes you might enjoy too…

Homemade Strawberry Pie by www.whatscookingwithruthie.com

Homemade Strawberry Pie

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Grilled Lime Salmon by www.whatscookingwithruthie.com

Grilled Lime Salmon

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Patriotic Fruit and Cheese Kabobs by www.whatscookingwithruthie.com

Patriotic Fruit and Cheese Kabobs

I hope you enjoy a wonderful summer with family and friends AND lots and lots of fun in the sun.

I’d be love to have you come and visit me at www.whatscookingwithruthie.com or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

Happy Cooking!

 

Ruthie from www.whatscookingwithruthie.com

xoxo~ Ruthie

 

 


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Cinnamon Peach Smoothie {with Essential Oils}

June 1, 2014 AT 2:19 pm 2 Comments

Hey Friends!

Happy Monday to ya!

I am so excited to be participating in the “Essentially Summer” Series today!  If you are visiting me from Darlene’s fabulous blog, Fieldstone Hill, WELCOME!!

oily-summer-series_thumb.jpg
 I am joining with other bloggers this week to bring you 35 delicious recipes that can be made with Young Living Essential Oils.

Today, we are sharing beverages.  The rest of the week looks like this:

Tuesday:  Appetizers

Wednesday:  Salads and Side Dishes

Thursday:  Main Dishes

Friday:  Desserts

To see a run down of the whole series,  visit Myra at My Blessed Life.

 

Now, here is the delicious drink that I created with Young Living Cinnamon Bark Essential Oil

DSC_0695
This recipes is so simple, so clean, so healthy, and soooo delicious.

All you have to do is blend plain greek yogurt, frozen peaches, cinnamon bark oil, stevia, and vanilla (optional) together in a blender.  It is such a quick and yummy treat.

If you want to use fresh, not frozen, peaches, you will want to add some ice cubes to your blender to give it a “smoothie” texture.

Here is some information about the health benefits of Cinnamon Bark Essential Oil.

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If you want to try this recipes for yourself, you can print the recipe card below.

Cinnamon Peach Smoothie
Serves 1
An all natural fruit smoothie with cinnamon bark essential oil.
Write a review
Print
Prep Time
3 min
Prep Time
3 min
Ingredients
  1. 1 cup Plain Greek Yogurt
  2. 3/4 cup Frozen Peaches
  3. 1-2 drops of Young Living Cinnamon Bark Essential Oil
  4. 4-5 drops of liquid Stevia
  5. A few drops of vanilla (optional)
Instructions
  1. Combine all of the above ingredients in a blender and blend until smooth.
  2. Enjoy!
Beneath My Heart http://www.beneathmyheart.net/

 

Are you ready to jump in to this wonderful world of caring for your family with therapeutic grade essential oils?

The time is now!

Click HERE to learn more or contact the person who introduced you to the “Essentially Summer” blog recipe series! :)

Next up in the series is Michelle from My Two Seasons.  She is sharing a Refreshing Citrus and Strawberry Infused Water recipe.  Click HERE to view her post.

If you missed any of the other days, here is a list of the recipes shared so far…

Here’s the awesome line up…

Monday – Drinks

Tuesday – Appetizers

Wednesday – Salads & Side Dishes

Thursday – Main Dishes

  • Meatloaf – Paleo & Gluten Free
  • Black Pepper Burgers
  • Shrimp & Pepper Salad Stuffed Pitas
  • Black Pepper Lemon Grilled Chicken
  • Lime Cilantro Chicken Tacos
  • Roast Chicken
  • Veggie Lasagna

Friday – Desserts

  • Lemon Cupcakes
  • Paleo Key Lime Cheesecake {GF, GF, DF}
  • Homemade Ice Cream
  • Essential Oil Pops
  • Double Chocolate Peppermint Brownies
  • Coconut Lime Sugar Cookies
  • Lemon Blueberry Muffins

 *These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.


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Cherry BBQ Beef Sliders

May 22, 2014 AT 8:53 am 2 Comments

Good morning to all my friends at Beneath my Heart!

It’s Ruthie from Whats Cooking with Ruthie I’m so happy to be here sharing a delightful recipe with y’all.

I don’t know about where you live but in my neck of the woods, the days are getting longer and the temperatures are starting to warm up! It’s time for back yard get togethers and some fun in the sun.

These Cherry BBQ Beef Sliders will totally be a crowd-pleaser this summer!

Cherry BBQ Beef Slider by www.whatscookingwithruthie.com

 

 

Cherry BBQ Beef Sliders

Recipe Type: Main
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 12

Ingredients:

  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 1 C beef broth
  • 3/4 C dried cherries, chopped
  • 1/4 C cherry preserves
  • 1 C bbq sauce (I like sweet baby rays)
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp tomato paste
  • 2-3 springs of fresh thyme
  • 2 lbs thinly sliced beef (i used mongolian sliced)
  • 12 pretzel slider rolls

Instructions:

  1. Coat slow cooker insert with cooking spray.
  2. Preheat on high.
  3. Heat saute pan over medium high heat, add oil, add onions; cook 2-3 minutes, stirring until onions are browned and aromatic.
  4. Put onion in slow cooker, deglaze pan by pouring beef broth into pan, cooke 2 minutes while stirring to scape up flavor bits from bottom of pan.
  5. Pour into slow cooker.
  6. Add remaining ingredients, stir to combine.
  7. Cook high 3 hours, low 6 hours.
  8. Before serving, shred beef with 2 forks, stir.
  9. Serve on buns with additional BBQ sauce if desired.
  10. Enjoy!

 

 

Cherry BBQ Beef Slider by www.whatscookingwithruthie.com

 

I can’t get enough of these Cherry BBQ Beef Sliders… I’m completely in love with dried cherries! Mmmmm hmmm. Love them :)

Here’s a little look at some of the other yummy cooking coming out of my kitchen…

 

Slow Cooker Beef Burgundy by www.whatscookingwithruthie.com

Slow Cooker Beef Burgundy

Gooey-licious Caramel Corn by www.whatscookingwithruthie.com

Gooey-licious Caramel Corn

Strawberry Shortcake Cookies by www.whatscookingwithruthie.com

Strawberry Shortcake Cookies

 

Thank you for having me today… I always look forward to coming to visit with y’all.

I’d love to have you come and visit me at www.whatscookingwithruthie.com or connect with me on Pinterest,Google+, Facebook, Twitter and Instagram

Happy Cooking!

xoxo~ Ruthie


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