APPETIZERS
Bacon-Cheddar Bites
Barbecue Bacon Squares
SIDE DISHES
Autumn Sweet Potatoes
Blue Ribbon BBQ Sauce - Asian
French Dressing
Deep Covered Baker No-Kneed Bread
Marinated Mushrooms
Pecan Crumble Sweet Potato Casserole
Step-Ahead Sweet Potato Bake
Tangy Barbecue Beans
The Works Baked Potato Salad
Tuesday, January 29, 2013
Saturday, January 12, 2013
Slow Cooker Chicken Pineapple Teriyaki
- Ingredients
- Chicken Breast, no skin, 2.5 breasts
- Pineapple, fresh, 2 cup, diced
Pineapple Juice, .5 cup
Soy sauce , low sodium, .5 cup
Pepper, black, 1 tbsp
Brown Sugar, .3 cup, unpacked
Directions
Combine pineapple juice, soy sauce, black pepper, and brown sugar in a mixing bowl. Stir until combined.
Place chicken in bottom of slow cooker, cover with pineapples and top with sauce.
Cook on low 6-8 hours. My chicken was frozen so I cooked for 8 hours.
To thicken sauce, remove lid from slow cooker in the last hour of cooking. this will allow steam out and the sauce will thicken and condense slightly. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness.
Serve with stir fried veggies like bell pepper and sugar snap peas or over rice.
Number of Servings: 5
Place chicken in bottom of slow cooker, cover with pineapples and top with sauce.
Cook on low 6-8 hours. My chicken was frozen so I cooked for 8 hours.
To thicken sauce, remove lid from slow cooker in the last hour of cooking. this will allow steam out and the sauce will thicken and condense slightly. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness.
Serve with stir fried veggies like bell pepper and sugar snap peas or over rice.
Number of Servings: 5
Wednesday, January 2, 2013
Peanut Butter Fudge
This fudge is famous around these parts. It's made for the annual fair that's held in town every fall. It never lasts long on the bake table!
1 jar peanut butter
2 lbs confectioners sugar
3.5 sticks of margarine (or butter)
Melt peanut butter and margarine in double boiler. Pour sugar into large mixing bowl. Pour peanut butter mixture over sugar. Mix until blended. Put in a 13x9 pan. Freeze for as long as needed. Thaw and then cut into pieces.
Makes 4 lbs of fudge.
Monday, December 17, 2012
Slow-Cooker Sticky Wings
Found this on Pinterest and it looked super easy and the blogger said they're crazy good.
Ingredients
1 3" piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 tsp cayenne pepper
4 lbs chicken wings, halved at joint and tips removed
1/4 cup water
1/4 cup tomato paste
Directions:
Make Rub
Pulse ginger, garlic, 1/4 cup brown sugar, 1 Tbsp soy sauce and 1/4 tsp cayenne pepper in food processor until finely ground. Add mixture to slow-cooker insert. Add chicken and toss to coat.
Cook and Cool
Cover and cook on low until fat is rendered and chicken is tender, about 3-4 hours. Using slotted spoon, remove wings from slow-cooker and transfer to clean large bowl (discard liquid in slow-cooker). Let wings cool about 20 min (or cool briefly and refrigerate up to 24 hours).
Sauce and Broil
Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed backing sheet and spray rack with non-stick cooking spray. Whisk water, tomato paste, remaining sugar, remaining oy sauce, and remaining cayenne pepper in a bowl. Add half the sauce to a bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around the edges, about 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.
Note: In step 3, rack should be 10" to 12" from heating element. Don't wander off while the wings are in the oven.
Serves 12.
Ingredients
1 3" piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 tsp cayenne pepper
4 lbs chicken wings, halved at joint and tips removed
1/4 cup water
1/4 cup tomato paste
Directions:
Make Rub
Pulse ginger, garlic, 1/4 cup brown sugar, 1 Tbsp soy sauce and 1/4 tsp cayenne pepper in food processor until finely ground. Add mixture to slow-cooker insert. Add chicken and toss to coat.
Cook and Cool
Cover and cook on low until fat is rendered and chicken is tender, about 3-4 hours. Using slotted spoon, remove wings from slow-cooker and transfer to clean large bowl (discard liquid in slow-cooker). Let wings cool about 20 min (or cool briefly and refrigerate up to 24 hours).
Sauce and Broil
Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed backing sheet and spray rack with non-stick cooking spray. Whisk water, tomato paste, remaining sugar, remaining oy sauce, and remaining cayenne pepper in a bowl. Add half the sauce to a bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around the edges, about 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.
Note: In step 3, rack should be 10" to 12" from heating element. Don't wander off while the wings are in the oven.
Serves 12.
Tuesday, December 11, 2012
Roasted Cauliflower
One
head cauliflower, cut into florets; 1/2 tsp. each salt, pepper,
cumin, chili powder. (I threw all the ingredients into a Tupperware
container and just shook it up.) Roast at 400F for 10 minutes,
stirring 1/2 way through.
Had this at a party and it was good - on the must try list!
Monday, December 3, 2012
Jim Beam Glaze
Got this recipe from Red Robin....YUM!
1 cup Jim Beam bourbon whiskey
1/2 cup brown sugar
Combine the brown sugar and bourbon in a 3 qt. sauce pot and bring to a boil. Simmer 2 minutes to burn off the alcohol.
Add to the pot:
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
- Whisk the ingredients together and bring to a simmer. Cook the sauce over low heat for about 5 minutes or until the sauce begins to thicken slightly and the flavors have married.
- Remove the sauce from the heat and cool completely. Use to baste meat, especially chicken or salmon, while cooking
1/2 cup brown sugar
Combine the brown sugar and bourbon in a 3 qt. sauce pot and bring to a boil. Simmer 2 minutes to burn off the alcohol.
Add to the pot:
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
- Whisk the ingredients together and bring to a simmer. Cook the sauce over low heat for about 5 minutes or until the sauce begins to thicken slightly and the flavors have married.
- Remove the sauce from the heat and cool completely. Use to baste meat, especially chicken or salmon, while cooking
Wednesday, November 28, 2012
Oriental Salad
Oriental Salad:
1 lb. fresh spinach, washed (I used baby spinach - it looks nicer and doesn't have so many stems)
1 can water chestnuts, drained and sliced ( I buy the presliced ones)
3/4 cup drained bean sprouts ( I used fresh)
1/2 lb. fried bacon, crumbled
3 hard boiled eggs, diced
dressing:
1 small onion, chopped
1/2 cup oil
1/2 cup sugar
1/6 cup catsup ( not the 1/2 cup I originally tried!)
2 T. vinegar
1 T. Worcestershire sauce
Toss salad ingredients together. Mix dressing ingredients; add to salad. Toss and serve.
Eat immediately after adding dressing - not good the day after.
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