Lingonberry-Strawberry-Pineapple Gluten-Free Dump Cake

Ingredients:

• 1 21-oz can strawberries (or 2.5 cups of fresh strawberries in syrup)
• 1 8-oz can crushed pineapple
• ¾ cup Kristian Regále Lingonberry-Apple Sparkling Juice
• 1 box yellow gluten-free cake mix
• 1 ½ cup butter cut into pats

Instructions:

Like the name suggests, we’re going to dump things in!  First preheat the oven to 350 degrees F.  Lightly grease a 9×13 baking pan and get ready for the easiest and tastiest cake.  Dump the strawberries, pineapples and juice into the pan (no mixing bowls needed!).  Lightly mix with a fork.  Next, dump the gluten-free cake mix right on top until everything is covered.  Pat down (lightly) with your fingers or the fork you used previously for mixing.  Finally, top with the butter pats, evenly spaced out.  Bake at 350 degrees for 45-60 minutes.

Now what?  Let it cool a bit and serve warm with ice cream or cool with whipped topping!

Recipe from: http://www.savorysavings.com/kissin-hop-kristin-regale/

Slow Cooker Chipotle Pork Stew

Ingredients:

• 3-4 lb boneless pork roast
• 1 cup Kristian Regále Pomegranate-Apple Sparkling Juice
• 2 Chipotle Peppers in Adobo, chopped finely
• 3 cloves garlic, minced
• ¼ teaspoon salt
• 1 large Vidalia onion, sliced into 1” slices
• 1 large green pepper, diced into 1” long pieces
• 1 large yellow pepper, diced into 1” long pieces
• 1 4-oz can of diced tomatoes

Instructions:

In a medium sized bowl, whisk together the juice, chipotles, garlic and salt.  Then mix in the tomatoes.  Place the pork roast into your slow cooker and slowly pour the mixture over top.  Next, throw in the onions and peppers.  Put your lid on and cook on low for 6 hours or high for 3-4.

When the meat is thoroughly cooked through, shred into medium chunks with two forks and stir well.  This is best served over white rice as a sort of rice stew.

Recipe from: http://www.savorysavings.com/kristian-regale-sparkling-juice-review-and-recipe/

Thanksgiving Bake

All the yummy flavors of Thanksgiving wrapped up into one incredible dish!

Ingredients:

• 5 boneless, skinless chicken  breasts
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1 tsp. onion powder
• 1 tsp. garlic salt
• 1 box stuffing
• 3/4 cup Kristian Regále Apple
• 1/4 cup water
• 3/4 cup craisins

Instructions:

Place chicken breasts in a greased 9×13 baking dish. In a large sauce pan, melt butter over medium heat. Once butter is melted, stir in flour and stir to form roux. Let it cook together, while stirring, for about a minute. Slowly add milk a little at a time. Stir constantly until thickens. Once thickened, add onion powder and garlic salt and stir to combine. Pour over the top of chicken. In a medium bowl, combine dry stuffing mix and craisins. Add Kristian Regále Apple and water until stuffing has all be coated. Pour over the top of sauce. Bake at 375 for 30-40 minutes or until chicken is cooked through.

Sparkling Cider Peach Cobbler

Ingredients:

• 2 (21 oz) can peach pie filling
• 1 box yellow cake mix dry
• 1/2  cup butter
• 1 cup Kristian Regále Peach Cider

Instructions:

Dump the two can of peach pie filling into the bottom of a 9×13 pan. Evenly sprinkle box of yellow cake mix over the top of the peaches. Slice butter into extremely thin slices and evenly place on top of cake mix in a single layer. Evenly pour cup of Kristian Regále Peach Cider over the top of the butter. Bake at 350 degrees F for about 45 minutes or until top is golden brown in color.

Recipe from: http://www.chef-in-training.com/?s=kristian+regale

Orange/Apricot Chicken

Ingredients:

• 1 cup Kristian Regále Sparkling Apple or Pear
• ­­1 cup Thick ‘n Chunky Salsa
• 1/4 cup golden raisins
• 1/4 cup apricot preserves
• 1/8 cup frozen orange juice concentrate
• 1/4 teaspoon cinnamon
• 1 tablespoon vegetable or olive oil
• 3/4 lb. boneless skinless chicken breast tenders, or chicken breasts, cut into 3 lengthwise strips
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

In a gallon size Ziploc baggie, add 1 cup of Kristian Regále Sparkling Juice and boneless skinless chicken. Seal bag and place in refrigerator for at least 2 hours (overnight is best).
In medium bowl, combine salsa, raisins, preserves, orange juice concentrate, and cinnamon; mix well. Set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook 3 to 4 minutes on each side or until chicken is no longer pink. Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally. To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce. Tip: if desired, serve with hot cooked rice.

Recipe courtesy of: http://mommysmemorandum.com/

Sparkling Juice Roasted Chicken:

­­­Ingredients/instructions

Wash a whole chicken. Salt and pepper insides.
Quarter a gala apple, granny smith apple…toss inside chicken
Peel and section an orange, lemon…toss inside chicken.
Place chicken breast side down in crockpot or roasting pan w/cover
Add 1/2 cup Kristian Regále Black Currant Sparkling Juice to pan
Cook at 300 degrees until chicken falls off bone. (Approx 2 hours).

Recipe courtesy of: http://mommysmemorandum.com/

Apple Glazed Pork Roast recipe or Apple Glazed Chicken Recipe

Ingredients:

• 1 pork roast (size depends on how much you want to make) OR 5-6 boneless skinless chicken breasts
• 1-2 apples cut into wedges
• 1/3 cup brown sugar
• Cinnamon
• White Sugar
• 1/2 bottle of Kristian Regále sparkling beverage (we used the Lingonberry-Apple and the      Pomegranate-Apple)
• Carrots (baby carrots or full size carrots cut into 1/2″ slices)
• Green Onions (one bundle)

Directions:

1. Place uncooked pork roast or chicken into slow      cooker
2. Cover with Kristian Regále juice (as you can see in picture above)
3. Add carrots and chopped green onions
4. Add apple slices (1-2 apples depending on how much you want)
5. Mix contents around a little to make sure everything is covered with the juice and that the carrots are not on top of the meat but on the sides.
6. Sprinkle brown sugar, sugar, and cinnamon over the top of everything
7. Cover and let cook for 2-3 hours then turn pork roast and stir again
8. Cook for an additional 3-5 hours or until meat falls apart easily

Recipe from: http://www.utahcoupondeals.com/2013/10/14/kristian-regal-sparkling-beverages-review/

Black Currant Cocktail:

• One Shot Vodka
• 1/2 Shot Rose’s Lime Juice
• Kristian Regále Black Currant to liking

Peach Red Velvet Cupcakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1/2 cup buttermilk, room temperature
• 1/2 cup Kristian Regále Peach Sparkling Juice
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon Kristian Regále Peach Sparkling Juice
• 4 cups sifted confectioners’ sugar

Instructions:

1. Preheat  the oven to 350 degrees F.
2. In a  medium mixing bowl, sift together the flour, sugar, baking soda, salt, and      cocoa powder. In a large bowl gently beat together the oil, buttermilk,  eggs, food coloring, vinegar, and juice with a handheld electric mixer.      Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the cream cheese, butter and juice together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Recipe from: http://ritareviews.net/2013/12/kristian-regale-peach-red-velvet-cupcakes/

Black Currant Chocolate Peanut Butter Cupcakes

Ingredients:

• 1 package chocolate cake mix (regular size)
• 1-1/4 cups Kristian Regále Black Currant Sparkling Juice
• 1/2 cup peanut butter
• 1/3 cup canola oil
• 3 eggs
• 24 miniature peanut butter cups

Frosting:

• 6 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1/3 cup peanut butter

Instructions:

1. In a  large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
3. Bake at  350° F for 18-22 minutes or until a toothpick inserted near the center of  the cupcake comes out clean. Cool for 10 minutes before removing from pans  to wire racks to cool completely.
4. Place  chocolate in a small bowl. In a small saucepan, bring cream just to a  boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches  a spreading consistency, about 10 minutes.
5. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

Notes:

1. You can  add miniature peanut butter cups, chopped, to the top if you wish. Also, reduced-fat peanut butter is not recommended

Recipe from: http://ritareviews.net/2013/12/kristian-regale-black-currant-chocolate-peanut-butter-cupcakes/

Pear Cheesecake Blondies

Ingredients:

• 8 T. butter, melted
• 1 c. brown sugar
• 1 egg
• 1 tsp. vanilla or 1/2 tsp. almond extract
• pinch salt
• 1 c. flour

Cheesecake

• 8 oz. package cream cheese , softened
• 1/2 cup sugar
• 2 tablespoons butter
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon Kristian Regále Pear Sparkling Beverage*

Instructions:

Blondie

1. Preheat  oven to 350.
2. Butter  an 8×8″ pan.
3. Mix  melted butter with brown sugar-beat until smooth.
4. Beat in egg and then vanilla.
5. Add salt, stir in flour.
6. Pour  into prepared pan, top with cheesecake.

Cheesecake

1. Combine  cream cheese, sugar and butter; beat until creamy.
2. Add  eggs one at a time until mixed well.
3. Mix in milk and pear beverage and pour over blondies.
4. Bake at 350 degrees for 20-25 minutes or until set in the middle. Cool on rack  before cutting.

Notes:

1. *If you want a stronger pear flavor then add another teaspoon or two of KR pear.

Recipe from: http://ritareviews.net/2013/12/kristian-regale-pear-cheesecake-blondies/

Apple Cherry Pie

Ingredients:

• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/4 cup Kristian Regále Apple Sparkling Juice Beverage
• 1/8 teaspoon Kristian Regále Apple Sparkling Juice Beverage
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

Instructions:

1. Place  cherries and 1/4 cup Kristian Regále  Apple Sparkling Juice Beverage in medium saucepan and place over heat.      Cover.
2. After  the cherries lose considerable juice, which may take a few minutes, remove from heat.
3. In a small bowl, mix the sugar and cornstarch together.
4. Pour this mixture into the hot cherries and mix well.
5. Add the  1/8 teaspoon Kristian Regále Apple Sparkling Juice Beverage and mix.
6. Return the mixture to the stove and cook over low heat until thickened, stirring  frequently.
7. Remove from the heat and let cool.
8. If the  filling is too thick, add a little more Kristian Regále Apple Sparkling Juice Beverage, too thin, add a little more cornstarch.
9. Preheat the oven to 375 degrees F.
10. Use your favorite pie dough recipe. Prepare your crust.
11. Divide in half.
12. Roll out each piece large enough to fit into an 8 to 9-inch pan.
13. Pour  cooled cherry mixture into the crust.
14. Dot with butter. Moisten edge of bottom crust.
15. Place top crust on and flute the edge of the pie.
16. Make a  slit in the middle of the crust for steam to escape. Sprinkle with sugar.
17. Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Notes:

1. Note  you can use 1 cup of sugar and 1/2 cup Kristian  Regále Apple Sparkling Juice to get your sweetness!

Recipe from: http://ritareviews.net/2013/12/kristian-regale-apple-cherry-pie/