- 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.
- 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.
- 1 pound cream cheese, room temperature
- 1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
- 1/2 green pepper, thinly sliced
How to Make It
- Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.
- Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the sliced green peppers over the cheese.
- Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.) Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner. Enjoy with your favorite beverage.
- 2 boxes jiffy cornbread mix
- 1 can cream style corn
- 2 chopped jalapenos
- 6 oz Mexican cheese or more
- 1 1/2 hamburger
- small onion chopped
- can rotel tomatoes
- clove garlic
How to Make It
- Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish ,
- Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture.
- Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.
- Use box cooking time and temp: may take a little longer test with tooth pick.
- 1 1/2 C Butter, softened
- 3 C Sugar
- 5 Eggs
- 1 t Vanilla Extract
- 2 t Almond (or Lemon) Extract
- 3 C All-purpose Flour
- 1 C Sprite, 7-UP, Or Sierra Mist
How to Make It
- Preheat oven to 350 degrees.
- Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.
- Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.
- Add the extracts and mix well.
- Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
- Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.
- If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.
- 2 1/2 C pecans
- 1/2 C butter (I use salted)
- 1 C brown sugar
- 1/2 C light corn syrup
- 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
- 1/2 t vanilla
- 1 (12 ounce) package milk chocolate chips
- 1/2 t shortening (I use butter flavored Crisco)
How to Make It
- 1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes
- 2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.
- 3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
- 4. Stir in 1/2 teaspoon vanilla.
- 5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.
- 6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
- 7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.
- 8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.
- 9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.
- 2 heads of cabbage
- 2 lbs ground beef (or veal/beef/pork mix)
- 3 cups cooked rice
- 1 egg
- 1 tsp garlic
- 1 tbsp parsley
- 2 slices diced onion
- 1 -15 oz. can tomato sauce
- 1-28 oz. can crushed tomatoes
- 1/4 cup tomato sauce (in meat)
- Salt & Pepper to taste
How to Make It
- Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
- Cut off the rough part on the end of the cabbage leaf with a sharp knife.
- Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
- Pour crushed tomatoes over Halupkys.
- Cover and bake approximately 75 minutes at 375ยบ.
- Turn oven down to 325ยบ and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
- Serve with tomato sauce.
Cake
- 6 tablespoons butter
- 2 cups white sugar
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups evaporated milk
- 1 (12 ounce) package cranberries
Butter Sauce
- 1 cup butter
- 2 cups white sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
How to Make It
- Preheat oven to 325 degrees F (165 degrees C). Slightly grease and flour a 10 inch Bundt pan.
- In a medium bowl, mix together flour, baking powder and salt. Set aside.
- Cream together 6 tablespoons butter and 2 cups sugar until light and fluffy. Add the flour mixture alternately with the evaporated milk and mix until incorporated. Fold in the cranberries. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile make the Butter Sauce. In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.
- Generously pour butter sauce over Cranberry Bundt Cake. Serve cake slices with more sauce as desired.
- 1 lb. of cooked large shrimp (thawed and tails removed)
- 2 T. butter
- 3 cloves of garlic, minced
- 1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
- pinch of crushed red pepper
- salt and pepper
- 2 t. light brown sugar
- 1 c. of half and half (plus a splash more)
- 3 T. fresh parsley or 1 t. dried parsley
- 1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
- 8 oz. cooked linguine
How to Make It
- Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant.minced garlic (I may have added more than called for).
- Next add the canned tomatoes.
- I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked liked a better finished product also, if you’re going on eye appeal.
- Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
- Next add the half and half and don’t forget that extra splash :) Add the parsley also. Bring to a slow boil and then immediately turn heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
- While this is reducing, cook your linguine according to package directions.
- Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
- Add the linguine and simmer another 3-4 minutes.
- Serve immediately and top with some more parmesan cheese and fresh cracked pepper. Enjoy!!
- 1/2 cup butter
- 1 cup sugar
- 2 eggs, beaten
- 4 bananas, finely crushed
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
How to Make It
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.
- 1 lb. BACON, fried and crumbled, grease saved
- 2 lb. CHICKEN BREASTS
- 1 pkg RANCH SEASONING
- 1 BELL PEPPER, diced
- 2 cloves GARLIC, minced or grated
- 1 lb. PASTA of your choice, cooked al dente
- 2 jars of ALFREDO SAUCE
- 1/3 cup MILK
- 3 cups SHREDDED ITALIAN BLEND CHEESE
How to Make It
- Cut chicken into bite sized pieces, coat with 1/2 packet ranch seasoning. Saute in a skillet with 1 Tablespoon of bacon grease along with bell pepper and garlic. When chicken is cooked completely, drain grease from skillet. Pour one jar of alfredo sauce and milk into skillet with chicken. Stir in the rest of the ranch seasoning. Simmer for five minutes. Set aside a handful of bacon crumbles for top. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan. Then layer 1/2 of the pasta, chicken sauce, and bacon, followed by 1 cup of cheese. Repeat. Finally cover with alfredo sauce, 3rd cup of cheese and bacon that had been set aside. Bake for 30 minutes on 350. Serve with garlic bread.
- 2 cans of Pillsbury Crescent rolls
- 2 8oz packages cream cheese, softened
- 1 1/2 tsp vanilla
- 1/4 cup butter, melted
- Cinnamon
- Sugar
How to Make It
- Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
- 2 1/2 C pecans
- 1/2 C butter (I use salted)
- 1 C brown sugar
- 1/2 C light corn syrup
- 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
- 1/2 t vanilla
- 1 (12 ounce) package milk chocolate chips
- 1/2 t shortening (I use butter flavored Crisco)
How to Make It
- 1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes
- 2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.
- 3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
- 4. Stir in 1/2 teaspoon vanilla
- 5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.
- 6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
- 7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.
- 8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.
- 9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.
- 1 roll of small canned biscuits
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 stick butter (1/4 cup)
- Icing:
- powdered sugar (maybe a 1/2 cup-ish?)
- couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)
- drop of vanilla
How to Make It
- Heat oven to 350 degrees
- Put butter in a pie plate in the oven as it heats and remove when the butter is melted
- Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors)
- Mix together sugar and cinnamon and sprinkle over top
- Bake for 15 minutes
- While baking, mix together icing ingredients
- After removing from oven, drizzle immediately with icing, and serve
- I bag coleslaw mix
- 1 lb sausage
- 2 cloves garlic minced (or garlic pwdr)
- 1 tsp ground ginger
- Salt to taste
- 1/4 c onion diced
How to Make It
- Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference
- 1 lb. ground beef or Italian sausage cooked and well drained(I use a little of both)
- 1 16 oz. box bow tie pasta
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- 2 ounces sliced pepperoni
- 1 (26 ounce) jar pasta sauce
- 1 10 oz. can diced Italian style tomatoes
- ¼ cup grated parmesan cheese
- 1 (8 ounce) package shredded Italian cheese blend
- Any other pizza toppings, you can add like black olives, onions, green peppers, mushrooms
How to Make It
Boil water and salt for pasta. Once it starts boiling, add pasta. Brown meat in a separate frying pan. When pasta and meat is cooked, drain.
In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom. Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.
On top of pasta, layer the ground meat, then add a layer of pepperoni Sprinkle parmesan cheese, and Italian cheese. And another layer of pepperoni. Top with bacon bits and anything else you like just like a pizza!
Bake in the oven at 350 * for 25- 30 minutes
- 1 stick of butter
- 2 eggs
- 1 yellow cake mix
- 1 bag of semi-sweet chocolate chips
How to Make It
- Melt butter in bowl
- Whisk together with eggs
- Stir in cake mix
- Mix in chocolate chips
- Press into greased pan
- Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.
- 2 Tbsp extra virgin olive oil, divided
- 1 lb lean ground beef
- 1 large yellow onion, diced (2 cups)
- 3 - 5 garlic cloves, to taste, minced
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 1/2 Tbsp tomato paste
- 1 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp fennel seeds, crushed
- 1/2 tsp dried thyme
- 1 tsp granulated sugar
- 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
- Salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite size pieces (6.5 oz)
- 1 1/4 cups shredded mozzarella cheese (5 oz)
- 1/2 cup finely shredded parmesan cheese (2 oz)
- 8 oz ricotta cheese
How to Make It
- Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
- Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).
- 2 - lbs ground beef
- 1 - 48 oz jar spaghetti sauce
- 2 – tablespoons sugar
- 1 (16 oz) - pkg medium egg noodles
- 1/2 - cup margarine or butter
- ½ - teaspoon onion salt (or onion powder)
- ½ - teaspoon garlic salt (or garlic powder)
- ½ - cup grated Parmesan cheese
- 1 - 12 oz pkg shredded mozzarella cheese
How to Make It
Preheat oven to 350ยบ Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.
You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.
Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.
- 3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
- 1/3 cup of flour
- 3 tablespoons vegetable oil
- 2 tablespoons of butter
- 1 (8 oz) container of sliced fresh mushrooms
- 1/2 cup of sherry wine
- 1 small can of condenced cream of mushroom soup
- 1/2 cup whole milk
- 6 slices of Muenster cheese
- 3 tablespoons chopped fresh parsley for garnish
- Salt and pepper to taste
How to Make It
- Preheat oven to 350°F
- Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.
- Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.
- Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.
- Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.
- Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.
- Top with chopped fresh parsley and serve.
- This dish goes well with rice or noodles because there is usually extra sauce in the baking pan.
- The recipe can easily be doubled to feed a crowd.
