Flavor Bomb Cubes Recipes

Steps:

• In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks.
• Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

Steps:

• In one bowl mix together Italian sausage, 2 eggs and 1 c Parmesan cheese.
• In another bowl mix together ground beef, McCormick's seasoning, 1 egg and 1/2 c Parmesan cheese.
• Cut cheese into about 1" cubes.
• I used the middle size and large scoops. The middle size for ground beef, the large for sausage.
• Scoop 16 ground beef scoops. Roll in your hands to make a ball.
• Then press center down and out, place cheese inside and gently work the meat up and over the cheese. Then roll in hands for a few seconds to tighten it up.
• Scoop out 16 scoops of Italian sausage with the large scoop.
• Roll into a ball, then press down and out from center to make a well.
• Place smaller meatball stuffed with cheese inside. Gently push sausage up and over top of smaller meat ball. Roll in your hands for a few seconds to tighten meat up.
• Line baking sheet with parchment paper. Lay a slice of bacon on paper, place meatball in center.
• Then bring bacon up and twist and back down. Tuck under meatball and place little skewer in center.
• Brush with your favorite BBQ sauce, I use Uncle Gary's Jalapeno BBQ sauce. http://unclegaryspeppers.com/
• Bake on center rack 325° for 40 min. Serve with potato salad or mac and cheese.

Steps:

• Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)
• Blanch the cilantro, parsley, Thai basil and spinach in a pot of boiling water for about 30 seconds. As soon as they turn bright green, take them out and drop them into a bowl of ice water.
• Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it's too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer. To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.