Saturday, December 13, 2014

Spinach Balls

A friend makes these often for events and they're tasty!



Mustard Sauce:
1/2 cup dry mustard

1/2 cup vinegar (plain or apple cider)
1/2 cup sugar
1 egg yolk

Spinach Balls:
2 boxes chopped spinach - drained
2 cups herb stuffing
1 cup pack parmasan cheese
1 stick butter melted
3 eggs
4 green onions
nutmeg
salt and pepper to taste

Directions:

Mustard sauce: 
Combine dry mustard and vinegar for 2-4 hours.
Add sugar and yolk, cook on stove top til bubbly

Spinach balls:
Combine, let sit for 30 minutes. Roll into balls, roughly the size of walnuts.
Cook on cookie sheet 15 minutes at 350 F.

Sunday, May 18, 2014

Fluffy Peanut Butter Frosting

It's birthday time for my niece again! She's the big 11 this year - how time flies!

Made some King Arthur GF Chocolate Cupcakes, then filled and topped them with this Fluffy Peanut Butter frosting recipe that I found on AllRecipes.com



1/2 cup butter, softened
1 cup creamy peanut butter
2 cups confectioners sugar
3 tablespoons milk, as needed

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Note: I doubled the recipe and used about 3.5 cups of sugar, and no milk.

Sunday, February 9, 2014

Honey Mustard Chicken

Honey-Mustard Chicken

1/4 cup (1/2 stick) butter, melted
1/4 cup honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon curry powder
3 chicken breast halves (boneless, skinless or bone-in, skin-on)

Preheat oven to 350F.

Arrange chicken breast halves in a baking dish.

Mix together melted butter, honey, mustard, salt, and curry powder. Pour sauce over chicken, coating thoroughly.

Bake at 350F for about 40 minutes, or until internal temp reaches 165-175F, basting during baking time if desired