Friday, September 30, 2011
Monday, September 26, 2011
I love how you can make it and then put it in the fridge for up to 24 hours,
so if you are having a party you can make them ahead of time. Even though it
has cayenne pepper in it, it is not too spicy at all. My 2 year old even loved them!
Slow-Cooker Sticky Wings
1 (3-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
¾ cup packed dark brown sugar
¼ cup soy sauce
½ teaspoon cayenne pepper
4 pounds chicken wings, halved at joint and wingtips removed (or just buy the already-cut pack in the freezer section)
¼ cup water
¼ cup tomato paste
1. MAKE RUB Pulse ginger, garlic, ¼ cup brown sugar, 1 tablespoon soy sauce, and ¼ teaspoon cayenne pepper in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.
2. COOK AND COOL Cover and cook on low for 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).
SAUCE AND BROIL (The oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.)
3. Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside a rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared baking rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve with ranch!
Thursday, September 22, 2011
1 cup dry white rice, cooked in 2 cups water
2 Tbsp real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot)
1 small can crushed pineapple, drained
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.
Wednesday, September 21, 2011
Peach Cobbler (#2)
1 29oz. can sliced peaches or 4 cups
2 Tbs. butter, melted
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbs. cornstarch
1/2 cup water
In a large bowl, combine peaches with juice, melted butter, cinnamon and nutmeg. Dissolve cornstarch in water then add to peaches. Set aside.
1 1/4 cup sugar
1 1/4 cup flour
1 1/4 cup milk
2 tsp. baking powder
1 pinch salt
1/2 cup butter
1 tsp. cinnamon
1/4 tsp. nutmeg
In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth. Melt butter in 9x13 pan. Pour batter over butter then spoon peaches over the batter. Sprinkle with the teaspoon of cinnamon and 1/4tsp. of nutmeg. Bake at 350 for 1 hour or until golden brown.
Monday, September 19, 2011
I took a Paula Deen recipe and made a few changes to make this delicious trifle. We had it yesterday for my sister's birthday dinner. It is REALLY rich, and so delicious. My son said he just wanted to "put his face in the bowl". And it looks pretty too! I always have left-over fudge sauce and it's great on ice-cream.
• 1 box chocolate cake mix (add an extra box of chocolate pudding-make according to directions)
• 2 cups fudge sauce, recipe follows
• 3 chocolate covered toffee candy bars, broken into pieces (Heath bars)
• 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.
Cut or tear the cake into 3 inch pieces.
Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/2 of the candy bar-bits then 1/2 of the whipped cream. Repeat again, topping off the cake with more Heath bar bits.
Note: Assemble the trifle shortly before serving or it will get soggy.
Hot Fudge Sauce:
• 1 (4-ounce) bar German chocolate
• 1/2-ounce unsweetened chocolate
• 8 tablespoons (1 stick) butter
• 3 cups powdered sugar
• 1 2/3 cups evaporated milk
• 1 1/4 teaspoons vanilla
To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Cool before using
Sunday, September 18, 2011
Friday, September 16, 2011
Wednesday, September 14, 2011
Monday, September 12, 2011
- 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) or use 4 cups of canned peaches, drained
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 2/3 cup buttermilk
- 1 tablespoon brown sugar, for topping
Meanwhile, combine flour, baking powder, baking soda, brown sugar and butter in a bowl. Use a pastry cutter or your fingers to make the mixture like coarse crumbs. Add buttermilk and stir to form a soft dough. Spoon batter over warmed peaches and spread evenly. Sprinkle with remaining tablespoon brown sugar. Return to hot oven and bake for 20 minutes or until golden brown. Serve warm with ice cream or whipped cream.
Wednesday, September 7, 2011
Mexican Corn on the Cob
4 ears corn
3 Tbsp. mayo
2 Tbsp. sour cream
1/4-1/2 tsp. lime zest
1/2 tsp. fresh lime juice
1/4 tsp. cayenne pepper (optional)
1/4 tsp. chili powder
tiny pinch kosher salt
1 cup fresh parmesan cheese
Cook corn by method of choice (I grill it, but you could boil it, etc.). While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt. Store in the fridge until ready to use. (For even better results make the sauce ahead of time).
Grate parmesan cheese with a fine-hole cheese grater and place on a plate.
When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.
Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top, if desired.
**Make sure to squeeze a lime wedge over your corn at the end... this really makes it yummy.
Monday, September 5, 2011
2 lbs. flank steak, skirt steak or sirloin steak or chicken
1 red bell pepper
2 green bell peppers
1 cup reduced sodium soy sauce
1 cup water
3 1/2 Tbs. honey
4 tsp. worcestershire sauce
1 tsp. minced garlic
1 tsp. ground ginger
Combine all ingredients for marinade in a bowl. Put meat in ziploc bag and pour half of marinade over meat to cover. Seal and let sit in refrigerator for at least 2 hours. Can do overnight as well. Slice onions and peppers and cook over medium heat in a saucepan until tender. Pour a few tablespoons of marinade over onions and peppers to flavor. Cook meat on stove in a skillet or grill pan until done. Place meat and vegetables in tortillas and top with sour cream, cheese and guacamole.
Thursday, September 1, 2011
The Best Peanut Butter Chocolate Chip Cookies
1 cup unsalted butter, softened
2 cups peanut butter, smooth or chunky (I used natural chunky)
1 1/2 cups sugar
1 cup brown sugar
2 tsp. vanilla
2 Tbs. milk
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 cups flour
1 cup peanut butter chips
1 cup chocolate chips
sugar for sprinkling
Cream butter and peanut butter until fluffy. Add sugars and mix well. Add eggs, vanilla and milk. Mix then pour in dry ingredients. Add peanut butter and chocolate chips until combined. Roll into balls and sprinkle with sugar. Place on cookie sheet and bake at 350 degrees for 11 minutes. Remove from oven and let cool on pan for 2 minutes then place on cooling rack to cool completely.