- 1/2 cup soy sauce
- 1/2 cup honey
- 1/2 cup apricot jam
- 2 tbsp oil
- 1 tsp vinegar
- 2 garlic cloves, chopped
- 1/2 teaspoon ground ginger
- 4 lbs. chicken wings & drumettes
- In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.
How to Make It
Preheat oven to 375 degrees F.
Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.
- 8 eggs
- 2 cups local honey
- 1/2 cup flour
- 1/4 cup Texas Pecan Oil
- 1/2 teaspoon salt
- 1 pound brown sugar
- 1 (9-inch) unbaked pie crust
- 1 pound pecan pieces
How to Make It
- 1. Preheat oven to 350 degrees
- 2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.
- 3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.
- 4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.
- 2 cans of biscuits
- 1 lb pork sausage
- 7 lg eggs
- 1 cup of cheese (your choice )
- (as needed) salt and pepper
How to Make It
- Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes.
- Cook sausage and crumble. While cooking sausage set oven to 400°
- Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes.
- 4 boneless Pork chops
- 4 thinly sliced medium potatoes
- 1 envelope Lipton onion soup mix
- 1 can cream of mushroom
- 1/4 cup milk
- Salt and pepper to taste
How to Make It
Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.
- 2 eggs
- 2 tablespoons milk
- Salt and pepper (to taste)
- 3 teaspoons butter (divided)
- 4 slices whole wheat bread
- 4 slices Colby-jack cheese
- 4 slices crispy cooked bacon
How to Make It
- In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside. Clean out the skillet.
- Heat the skillet to medium heat. Spread the remaining 2 teaspoons of butter evenly on one side of each slice of bread. Place 2 slices in the skillet butter side down. Top each with 1 slice of cheese, scrambled eggs, bacon, and an additional slice of cheese. Cover with the remaining bread slices, butter side up.
- Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.
- 2 packages of 12 mini King's Hawaiian Sweet Rolls
- 2 lbs honey ham sliced deli meat
- 1 pound sliced swiss cheese
- 2 onions, sweet or brow, finely diced
- 1 and 1/2 sticks of butter
- 1/4 cup dijon mustard
- 2 tbs worcestershire sauce
- 2 tbs poppy seeds
- a couple shots of hot sauce if you want a little kick (I like Tapitio)
How to Make It
- Preheat oven to 350. Melt butter in a large skillet.
- Once butter is melted, add the finely diced onions. Cook until onions become translucent - 8 to 10 minutes.
- Add dijon mustard, worcestershire sauce, poppy seeds, and hot sauce. Stir and simmer for 3 to 5 minutes.
- Meanwhile, slice rolls in half without separating the individual rolls. Line a baking pan with foil and place bottom half of rolls in the pan.
- Once onion mixture is done, spread 2/3 of onion mixture over the bottom half of the rolls. Maxing sure to get an even layer. Then layer ham over the onion mixture and finally cheese on top of the ham.
- Top with the roll tops. Spread remaining onion mixture over top of rolls.
- Cover with aluminum foil. You can make these ahead and and refrigerate until ready to bake.
- Bake covered at 350 for 20 minutes. Remove foil briefly at the end to get a nice golden color on the sandwiches.
- 1 box yellow cake mix, without pudding, plus ingredients to prepare
- 1 package (8 ounce size) cream cheese, softened
- 2 cups milk
- 1 package (4 serving size) instant vanilla pudding mix
- 4 bananas
- 2 cups sugar
- 1 large can crushed pineapple
- 1 carton (medium size) Cool Whip
- maraschino cherries, chopped
- 1 cup pecans, for garnish
- 1 cup coconut, for garnish
How to Make It
- Mix cake according to directions, substituting required amount of milk instead of water. Bake in 9x13" pan.
- Punch holes in cake. Heat sugar and pineapple till boiling. Pour over hot cake. Let cool completely.
- Mix cream cheese with mixer until smooth. Add 2 cups milk and instant pudding. Spread over cake. Refrigerate till set.
- Slice bananas over cake. Cover with whipped topping. Garnish with cherries, pecans and coconut.
- 1/2 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 2 (1-oz.) squares unsweetened chocolate, melted
- 2 cups sifted cake flour
- 1 tsp. salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 Tbsp. vinegar
Chocolate Frosting
- 1/2 cup butter, softened
- 3 cups confectioners’ sugar
- 3 (1-oz) squares unsweetened chocolate, melted
- 1 tsp. vanilla extract
- Half-and-half (if necessary)
How to Make It
- Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
- In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
- In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
- In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
- Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.
- Chocolate Frosting
- In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half
- 8 oz package cream cheese
- 2 c grated cheddar cheese or grated jalapeño jack
- 1 c mayonaise
- 1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
How to Make It
- 1 Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
- 2 Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
- 3 Stir until combined.
- 4 Bake at 350 for 20 minutes or until lightly browned.
- 5 Serve with Wheat Thins or Frito’s Scoops for dipping
- 2 pounds lean ground beef
- 1 cup dry bread crumbs
- 2 eggs beaten
- 1 chopped onion
- 1 chopped bell pepper
- 1 cup chopped mushrooms
- 1 cup chopped black olives
- 3/4 teaspoon salt
- 1 teaspoon leaf oregano
- 1 8 oz can tomato sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cans crescent rolls
How to Make It
- In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don’t separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it’s half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it
- with pizza dough too and that one had a thicker crust and
- I also experimented with saran wrap instead of wax paper
- and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !! Someone just asked me this and I never thought anyone would misinterpret the directions .
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 cup Yellow Onion, Chopped
- 1 cup Celery, Chopped
- 1 cup Green Bell Pepper, Chopped
- 2 cloves Garlic, Chopped
- 3 Tablespoons Flour
- 1 can 8 Ounce) Tomato Sauce
- 1 can (14 Ounce) Chicken Broth
- 1/8 teaspoons Black Pepper
- 1/8 teaspoons White Pepper
- 1/8 teaspoons Cayenne Pepper
- 1 pound Medium Shrimp, Peeled And Deveined
- 1 teaspoon Lemon Juice
- 2 whole Bay Leaves
- 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)
How to Make It
- In a black cast iron pot melt butter.
- Add oil.
- Over medium heat sauté all seasonings until wilted, about 5 minutes.
- Add flour and blend well.
- Add tomato sauce and broth.
- Add black pepper, white pepper and cayenne pepper.
- Bring to a low boil then reduce the heat and simmer for 30 minutes.
- Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
- Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
- Serve over boiled rice.
- Garnish with sliced green onion tops.
- 1 pkg Vanilla Instant Pudding Mix (use dry) I would use sugar free
- 1 Large can Crushed Pineapple (undrained)
- 2 Medium/Large cans Mandarin Oranges (drained)
- 1 pkg Cool Whip 8 oz ( and you could use fat free
How to Make It
- Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.
- Use as a side dish with a meal or serve with ice cream as a dessert!
- You can make this healthier by choosing low/no sugar instant pudding mix and cool whip, and fresh mandarins. I particularly like the whipped cool whip for my salad as per the original. Try it a few times to see what suits you best.
- - 1 pound peeled, deveined shrimp
- - 1 box whole wheat penne pasta
- - 1- 45 oz. jar of your favorite marinara sauce (I used Old World Ragu)
- - 2- 6oz. containers nonfat Greek yogurt
- - 1/2 cup grated Parmesan + more for topping
- - 1 tablespoon basil
- - Sprinkle of crushed red pepper
- - Salt and pepper to taste
How to Make It
- - Bring a large pot of water to a boil and cook pasta according to the directions on the box. Drain noodles.
- - While the penne is cooking season the shrimp with salt and pepper and saute in a large skillet.
- - Meanwhile heat marinara sauce and crushed red pepper in a saucepan. Cook sauce stirring occasionally, until slightly thickened, about 5 minutes. Remove pan from heat.
- - In a medium size bowl add the Greek yogurt and 1/2 cup of the marinara sauce and mix well. Pour the yogurt mixture into the saucepan with the rest of the marinara sauce.
- - In a large bowl, pour sauce over the drained penne. Add basil, Parmesan cheese and shrimp. Mix well.
- - Optional: Sprinkle with additional cheese .
- 2 lbs ground beef
- 1 1/2 cups Italian breadcrumbs (or plain)
- 0.75 (16 ounce) jar mild salsa
- 1/4 cup ketchup
- 1/2 cup cheddar cheese or 1/2 cup mozzarella cheese, small diced
- 2 dashes basil
- 2 dashes oregano
- 2 dashes onion powder
- 2 dashes garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 egg
- shredded cheese, for the top
How to Make It
- 1 Mix all ingredients except shredded cheese for the top.
- 2 Form mixture into a loaf pan.
- 3 spread a very thin layer of ketchup on top.
- 4 Bake at 375 for about 1 - 1 1/2 hours top with cheese, Bake until cheese melts. if the top looks too cooked cover with foil and reduce heat to 350.
- 1/2 cup boiling water
- 4 ounces sweet cooking German chocolate
- 2 cups sugar
- 1 cup butter, softened
- 4 egg yolks
- 1 teaspoon vanilla
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
Coconut Pecan Frosting
- 1 cup sugar ( 1 1/2 cups)
- 1/2 cup butter ( 3/4 cups)
- 1 cup evaporated milk ( 12 oz. can)
- 1 teaspoon vanilla ( 1 1/2 tsp)
- 3 egg yolks ( 4 egg yolks)
- 1 1/3 cups flaked coconut ( 2 cups)
- 1 cup chopped pecans ( 1 1/2 cups)
How to Make It
- Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
- Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
- Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
- Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
- Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.
- 2 10 3/4oz cans of cream of chicken
- 1 10oz can of dice tomatoes and green chilies
- 12 6in corn tortillas
- 3 cups of cooked chicken
- 1 cup shredded Mexican cheese blend
How to Make It
Preheat oven to 350 degrees
Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts .
- 1 1/3 C flour
- 2 T cayene pepper
- 2 T black pepper, coarse ground
- 1/3 C (plus a little) Chili powder
- 2 1/2 tsp onion powder
- 1 1/2 tsp salt, sea prefered for its fine grain
- *each of these measurements is approximate -- I tend to cook by eye, but this time tried to measure while eyeing the amount
- 1 large bottle of Frank's Hot Sauce
- 1 stick of butter
How to Make It
- Combine dray ingredients in gallon Ziploc bag.
- Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
- Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I'm done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
- Place wings on a standard plate and refrigerate for 30 - 40 minutes.
- Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
- After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
- Preheat oven to 375 degrees.
- Flip the wings over once on the pan to coat both sides with oil.
- Place in the 375 degree oven and set timer for 60 minutes.
- After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
- Combine 1 bottle of Frank's RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
- After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
- During the 5 minute rest, prepare "serving dish" and "refuse dish." Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!
- After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
- Place them in the serving dish. Grab a beer or margarita and ENJOY!
- 1/2 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 2 (1-oz.) squares unsweetened chocolate, melted
- 2 cups sifted cake flour
- 1 tsp. salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 Tbsp. vinegar
Chocolate Frosting
- 1/2 cup butter, softened
- 3 cups confectioners’ sugar
- 3 (1-oz) squares unsweetened chocolate, melted
- 1 tsp. vanilla extract
- Half-and-half (if necessary)
How to Make It
- Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
- In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
- In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
- In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
- Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.
- Chocolate Frosting
- In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half .
- 1 box chocolate graham crackers (there will be a few graham crackers left over)
- 2 (3 1/4-ounce) boxes vanilla instant pudding
- 1 cup peanut butter
- 3 1/2 cups milk
- 1 (8-ounce) container Cool Whip, thawed
- 1 can chocolate frosting
How to Make It
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
- 2 cans of crescent rolls
- 1 8oz package of cream cheese at room temp.
- 1/2 cup white sugar
- 1 tsp lemon juice
- 3/4 tsp vanilla
- 1 tsp sour cream
- Optional: pie filling or fruit preserves of your choice
- Icing:
- 1 cup confectioner's sugar
- 1 tbsp milk
- 1 tbsp softened butter
How to Make It
- Preheat the oven to 350.
- Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
- In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 - 20 minutes.
- While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing .
