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.  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.

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

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

Thanksgiving Bake

• Yield: 5 Servings
• Course: Entrée
• Skill Level: Easy

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 sparkling apple cider 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 courtesy of: 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:     

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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 Black Currant Kristian Regále Sparkling Juice to pan
Cook at 300 degrees until chicken falls off bone. (Approx 2 hours)

BBQ Sauce:

Ingredients:

• 1 1/2 cup of Kristian Regále Black Currant juice.
• 1/2 cup of ketchup for color
• 1/2 teaspoon of Golden Nugget Garlic
• 1/3 cornstarch for thickening agent
• 1/4 cup of brown sugar
• Salt and Pepper to taste

Instructions:

1.  Pour the Black Currant juice in a skillet and let it simmer in a medium heat. Add the brown sugar.  When the sugar has dissolved, add the ketchup, followed by the corn starch. Add the remaining ingredients for added flavor.

Pork BBQ:

1. Pre-cook the pork by  boiling  water and  adding a  pork cube in it.  (I used the 1 lb. stew meat so I don’t have to slice them up).

2.  When the meat is done, I put them in skewers.

3.  Coated it with the Black Currant BBQ sauce using a brush.

4.  Bake it for ten minutes at a 350 degree heat in the oven.

5.  When done baking, add a cherry tomato at every tip of the skewers.

Recipe courtesy of: http://www.spice-up-your-life.net/2013/10/home-made-bbq-sauce-with-help-of.html#.UlvwuhCrHAV

Black Currant Sparkler

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

Fill a 16 oz glass with ice.  Pour Vodka and Lime Juice over ice.  Fill cup with Black Currant Beverage.  Stir and enjoy.