Tuesday, February 20, 2018

sweet-sticky-chicken-wings



  • 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.
  • texas-pecan-cobbler



    • 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.
  • Sausage biscuit casserole



    • 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.
  • meat-loaf-cupcakes-with-mashed-potatoes



    • 1 pound extra lean ground beef
    • 1/2 pound bulk sweet Italian sausage
    • 1 cup Italian-seasoned breadcrumbs
    • 1 cup shredded carrots
    • 1 cup tomato pasta sauce
    • 1/2 cup water
    • 2 Eggs
    • 1/2 cup finely chopped onion
    • 1 teaspoon finely chopped fresh garlic
    • 1 teaspoon dried oregano leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 6 (3/4-ounce) slices deli cheddar cheese
    • Potato Topping:

    • 1 1/4 cups water
    • 6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
    • 2 cups mashed potatoes whipped with butter and milk
    • 1/2 teaspoon salt and pepper to taste


    How to Make It

  • 1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
  • 2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
  • 3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
  • 4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.
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    garlic-shrimp-pasta



    • 1 lb medium shrimp, deveined and tails removed
    • 1 lb spaghetti noodles (more or less, depending on family size)
    • 6 -8 garlic cloves, according to personal taste, minced
    • 1/4 cup butter
    • olive oil (3 drizzles)
    • italian seasoning
    • fresh ground pepper
    • red pepper flakes
    • salt
    • herbs (according to taste)


    How to Make It

  • 1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
  • 2 While pasta is boiling, wash shrimp.
  • 3 Melt butter over medium heat. Add shrimp.
  • 4 Let cook till a little pink and starting to curl. Then add garlic.
  • 5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
  • 6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
  • 7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!
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    garlic-shrimp-pasta



    • 1 lb medium shrimp, deveined and tails removed
    • 1 lb spaghetti noodles (more or less, depending on family size)
    • 6 -8 garlic cloves, according to personal taste, minced
    • 1/4 cup butter
    • olive oil (3 drizzles)
    • italian seasoning
    • fresh ground pepper
    • red pepper flakes
    • salt
    • herbs (according to taste)


    How to Make It

  • 1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
  • 2 While pasta is boiling, wash shrimp.
  • 3 Melt butter over medium heat. Add shrimp.
  • 4 Let cook till a little pink and starting to curl. Then add garlic.
  • 5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
  • 6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
  • 7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!
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    easy-baked-meatballs



    • 1 lb lean ground beef
    • 2 eggs, beaten with 1/2 cup milk
    • 1/2 cup grated Parmesan
    • 1 cup panko or bread crumbs
    • 1 small onion, minced
    • 2 cloves garlic, minced
    • 1/2 teaspoon oregano
    • 1 teaspoon salt
    • freshly ground pepper to taste
    • 1/4 cup minced fresh basil


    How to Make It

  • Mix all ingredients with hands.
  • Form into golfball sized meatballs.
  • Bake at 350 degrees for 30 minutes.
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