Ambrosia

Ambrosia

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Makes 4 servings


1 1-pound can fruit cocktail drained
1 banana peeled and sliced
1 orange peeled and cut in sections
1 can of Mandarin oranges
1/2 cup cream whipped
1/3 cup walnuts, coarsely chopped
1 cup miniature marshmallows
Flaked coconut

Combine first six ingredients. Chill. Sprinkle with coconut.

Cookie Exchange

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Every year my neighbor and I do a cookie exchange. So, I am always looking for something simple and yummy to make to put in her cookie tin. I have found just that in these pretzel turtles. Three ingredients make this super easy. Beside the fact that my pecans are free of cost. Thanks to my step-daughter and her hubby. Now let's see if I can make them without my husband devouring them all before I put them in the cookie tin with the other cookies.

Bread Machine Ricotta Bread

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This recipe is one I found on a former high school friends website. It is EXCELLENT!

Fried Peach Pies

I am not one to promote many fried foods but this one looked absolutely scrumptious.
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Aunt Bea and Me Recipes: Bread Machine Dinner Rolls (Yeast Rolls)

Aunt Bea and Me Recipes: Bread Machine Dinner Rolls (Yeast Rolls)

Garden Vegetable Quiche

Garden Vegetable Quiche

 1 pie crust, uncooked
6 ounces shredded cheese, mild cheddar
1 small zucchini, diced
1 small summer squash, diced
2 green onions, chopped
¼ cup red bell peppers, diced
¼ cup fresh basil leaves
4 large eggs
1 cup Hickory Hill Milk
1 medium tomato, thinly sliced
2 tbsp. parsley, chopped

Heat oven to 350.
Coat skillet with olive oil and add diced veggies. Sautee for 6-8 minutes.
Add fresh basil leaves, cook an additional 2 minutes.
Scoop sautéed veggies into pie crust. Spread evenly.
Top veggies with shredded cheese.
Whisk together eggs and milk. Pour over cheese and veggies.
Top with sliced tomato and parsley.
Cook in oven 35-40 minutes

Spiked Lemonade

I like a Mike's Hard Lemonade now and then.  This spiked lemonade might be good too.  Of course, it won't be like Mike's Hard Lemonade because they will be no carbonation but I may try this.

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Light strawberry shortcake

Apple-Pecan Salad

    1/4 Cup fat-free sugar-free vanilla yogurt
    1/4 Cup tablespoons reduced-fat whipped topping
    1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
    2 medium red apples
    1 large Granny Smith apple
    1/4 cup dried cherries
    2 tablespoons chopped pecans


    Chop all apples to 1 inch  chunks.In a large bowl, combine the yogurt, whipped
    topping and 1/4 teaspoon cinnamon. Add apples and dried cherries; toss to coat.   Refrigerate until serving. Sprinkle with pecans and remaining cinnamon before serving.

Lemon Meringue Pie

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Patriotic cookies

Thanks to Betty Crocker and Red Couch Recipes for this one!Click on title to view
For those of you wondering who the character in green and white is,  that is Michigan State University's mascot, Sparty.  Go Green!

Veggie Burgers

1 can of cannellini beans
1 1/2 cups of plain bread crumbs
1/4 cup of carrots shredded
1/4 cup of finely chopped onion
1 large egg
2 TBS of fresh parsley
3 TBS of olive oil

Put beans in food processor to mash them together. Scrape beans into a large mixing bowl. Stir in half the bread crumbs, all the carrot, onion, egg, half the parsley, one tablespoon of olive oil and 1/4 teaspoon each of salt and pepper.  Combine remaining bread crumbs with parsley in a medium sized bowl.  Heat the rest of the olive oil in a large pan.  Put the patties in a pan and cook for 4 min per side.

Caramel French Toast

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Homemade Nutella, YAY!

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Freezer-Caramel-Drizzle-Pie

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Quick and easy potato salad

Quick and Easy Potato Salad

    32 ounce package frozen cubed Southern style hash browns
    4 eggs, hard-boiled and chopped
    3 strips bacon, cooked crispy and crumpled
    1/4 cup of pimento or red sweet pepper diced
    1⁄2 cup Miracle Whip
    1 tablespoon yellow mustard
    3 TBS sweet or dill relish     

Bring a pot of water to boiling and place hash browns in the water. Let them boil over medium heat for 3 minutes.  Drain boiled hash browns in a colander.  Stir in pimento or sweet red pepper diced.   To that add Miracle Whip, mustard and relish.  Then add in bacon, boiled eggs and salt and pepper to taste.  Sprinkle top of finished dish with paprika.  Refrigerate overnight or several hours.

Happy Mother's Day

Happy Mother's Day to each and every mother!

Teriyaki Chicken Salad Sandwiches

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Homemade Strawberry Fruit Roll Ups

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Contributors

Some of you have been granted privileges to post recipes yet few have done so.  Please let me know if you don't want to contribute but want to follow.  If you aren't sure if you have been granted those privileges, ask me.  

S'Mores pie

OMG, this looks awesome!Click on title to view

Chocolate Easter Eggs-Click here to view

Easter Basket Cake

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Microwave Popcorn

After reading and seeing so many reports on the dangers of the additives or chemicals microwave popcorn manufacturers put in microwave popcorn bags, I have decided to quit buying it.  Instead, I make my own microwave popcorn in a paper lunch bag.  It is so simple to do and much less costly.  I just buy a bag of popcorn kernels and paper lunch bags.  I scoop 1/4 Cup of popcorn (1 serving) into a paper bag and fold the edge over twice.  Put it in the microwave with the folded edge up and microwave until the kernels slow down in popping (usual when the pops are 4 sec apart and the bags has poofed up).  My microwave is an 1100 watt microwave so I find 1 min 15 sec works fine.  If you want to add butter and salt, just melt the butter and drizzle it on.  Then add salt to your liking.  I like to use popcorn seasoning instead if butter.  I find butter is far to greasy.  There you have it popcorn without the worry of the additives or chemicals in grocery store buttered microwave popcorn.

Coconut Chicken Salad

This salad sounds great!  I can't wait to try it! Click title to view

Pecan Chewies

These sound yummy!  If you don't have self rising flour you can use regular flour but  add
2 1/2 tsps. of baking powder and 1/8 tsp of salt per 2 cups of flour

Lighter Chicken enchiladas

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Pomegranate Watermelon Salad-1WW Point

This sounded great to me!  Plus it is only 1 WW Point
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Rice Krispie Treat Competition at America's Test Kitchen

Asparagus Dip

Serves: 4-6 people | Prep: 20 minutes
1 – 8 ounce package cream cheese, softened
14 ounces of asparagus
1 clove garlic, minced
¼ cup Parmesan cheese, grated

First clean the end of the asparagus and then boil the asparagus in water for 3 minutes.  After tree minutes, drain the asparagus and put into a cold water bath.
Using a food processor put the Parmesan cheese, garlic and cream cheese into the mixer and pulse a few times until everything is mixed.  Then add the asparagus and pulse a few times again.  If you like it smooth keep mixing otherwise stop while it is chunky.Put this mixture into a microwave and oven save dish; sprinkle some more Parmesan cheese on top. Microwave on high for 1 minute or until heated through or in the oven for 350F for 10 minutes, or until the mixture is hot and bubbly and the top is browned.

Yogurt the Easy Way

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Sizzling Flounder

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Lemon Streusel Muffins

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Broccoli Bites

I <3 broccoli!  Click on title to view

Chicken Fettucini

Wow!  I got this recipe from a contributor to Southern Plate.  I normally make a quick version of fettucini with Campbell's mushroom soup but this one is from scratch.  I can't wait to try it!

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Peanut Butter Granola

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Wholesome baby food recipes

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Many of you are mothers, soon to be mothers, grandmothers, soon to be grandmothers or even aunts to babies.  I found this website today that has some great recipes on it for the little ones.  I especially liked the homemade teething biscuits because you can tweak them to your liking without having to buy those store bought (god knows what they put in them) cookies. Happy parenting! : )

Cinnamon Raisin Oatmeal Scone

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Crockpot pizza

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Roasted Asparagus-Potato Soup

Start to finish: 1 hour (15 minutes active) / Servings: 4• 6 cloves garlic
• 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
• 2 cups peeled and diced Yukon Gold potatoes
• 1 medium sweet onion, cut into 6 wedges
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 ounces prosciutto, chopped
• 3 cups chicken broth, divided
• 6 ounces nonfat plain Greek-style yogurt
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh tarragon
Heat the oven to 425 F.
Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside.


In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes.

Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side.
When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes.

Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat.

Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.

Nutrition information per serving (values are rounded to the nearest whole number): 233 calories; 53 calories from fat (23 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 12 mg cholesterol; 33 g carbohydrate; 13 g protein; 5 g fiber; 1,355 mg sodium.

Baked Tilapia

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The most common Cooking Mistakes

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Ranch Chicken Salad

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Raspberry Applesauce Jello Salad

RASPBERRY APPLESAUCE JELLO SALAD

Read more about it at www.cooks.com/rec/view/0,1843,149166-249205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 (3 oz.) pkg. raspberry Jello 1/2 c. boiling water 1 (10 oz.) pkg. frozen raspberries, thawed & juice reserved 1 c. applesauce 1 tbsp. lemon juice Dissolve Jello in boiling water. Add juice from drained raspberries. When slightly thickened, add applesauce, raspberries and lemon juice. Prepare 8 inch square pan with non-sticking spray or oil and pour in mixture. Chill in refrigerator until set. Serves 9.

Cranberry Almond Chicken Salad

2/3  cup  slivered almonds
3  cups  chopped cooked chicken
3/4  cup  sweetened dried cranberries
2  celery ribs, diced
1/2  small sweet onion, diced
3/4  cup  mayonnaise
2 tablespoons  fresh lemon juice

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7
minutes or until lightly toasted and fragrant. Cool completely in pan on a
wire rack (about 15 minutes).Stir together almonds, chicken, dried cranberries,
and remaining ingredients; serve immediately, or cover and chill up to 24 hours.

Yogurt

A few years ago on Valentine's Day my husband gave me a yogurt maker because he knew how much I liked yogurt.  It is a Salton that retailed for around 20.00 but today it retails for 289.00 on Amazon.  Now I am talking a matter of a few years so that is an incredible jump in price!  You don't have to use a yogurt maker to make yogurt as illustrated in this recipe.  The key to making good yogurt is all in temperature and yogurt culture.  Anyway, here is a guide for you to follow if you want to make yogurt without a maker.

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White Chili

Guess what we are going to have for dinner SOON?

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Weight Watchers Recipes

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Beef and Macaroni Goulash

My mom made the best goulash with ground beef that I have ever tasted.  I have tried and tried to match hers but I failed to do so.  When I saw this recipe I thought that it came close but I am sure she always added celery and onion.  Maybe a pinch of brown sugar and prepared mustard too.  Mom is gone now but I will continue to try and duplicate her recipe.  She always made it from scratch and never followed any written instruction.  We talked about it on occasion but I never wrote down her helpful hints.  I wish I had now.

    * 1 lb. ground beef
    * 1 med. onion
    * 1/2 c. chopped green pepper
    * 2 (8 oz.) cans tomato sauce or 1 (1 lb. 13 oz.) can undrained tomatoes and 1 can tomato sauce and omit water
    * 2 c. water
    * 2 c. macaroni noodles (6-8 oz.)
    * 2 tbsp. sugar
    * 2 tsp. salt


INSTRUCTIONS
In Dutch oven, brown ground beef. Drain excess fat. Add onion and green pepper.
Continue frying until tender. Add rest of ingredients. Cover; reduce to simmer 20
minutes or so until macaroni is tender. The beef goulash recipe serves 4-6 persons.

Christmas coal candy

Unfortunately, the Christmas holidays are gone.  But I will post this recipe for the 2011 Christmas holiday and beyond.

1. Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
2.  Bring sugar, corn syrup and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipping inwater to prevent crystals from forming.
3.  Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 Fahrenheit (hard crack stage). Remove from heat.
4.  Carefully add food coloring, extract and baking soda; stir slowly with a clean    wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes.
5.  Pour into prepared pan, and let cool completely.
6.  Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.

Sweet Potato Chocolate Cake

Makes 12 to 16 servings

2 1/2 cups sweet potato chunks

1 cup bittersweet baking chocolate squares

2/3 cup margarine

3/4 cup brown sugar

2 eggs

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

5 Tbsp semi-sweet mint chocolate chips

» Preheat oven to 350 degrees.

» Over a saucepan of boiling water, steam sweet potatoes until very tender. (Make sure there is a gap between the top of the water and the bottom of the steamer basket.) Place sweet potatoes in a large bowl and mash using a potato masher. Add chocolate and let stand for 2 minutes or until melted, then stir to combine. Let cool.

» In another large bowl, beat margerine and sugar until fluffy. Beat in eggs, one at a time, and beat in vanilla. Beat in cooled sweet potato mixture.

» In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into chocolate mixture until combined. Scrape into parchment paper-lined 13- by 9-inch baking pan and spread evenly in pan. Bake for about 25 minutes or until cake tester inserted in center comes out clean.

» Immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let cool.

- Source: www.livestrong.com

Cooking Light Jambalaya

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Mardi Gras is right around the corner so I thought I'd post this recipe.  Some people have substituted Smoked Turkey Sausage in place of the shrimp in other recipes I have read.

Congealed Diet Dr. Pepper Salad

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I just have to give a shout out to one of my favorite websites Southern Plate.  Christy Jordan is the publisher of this website and she does a super job.  She has a new cookbook out if anyone is interested.  It is titled: Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family.  

Lemon Blossoms

Lemon anything is a favorite in our house.  So when I saw this recipe on Southern Plate's website I thought I should share it.


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Meatball Sub Casserole

This sounds so yummy!  Click on title to view

Strawberry Limeade

With the warm weather approaching I thought I'd post this recipe for those warm summer days.  It sounds great to me!

1-1/2 cups quartered fresh strawberries
1 cup fresh lime juice
5 cups cold water
3/4 to 1 cup granulated sugar (depending on how sweet the strawberries are)
Ice cubes
Lime slices-for serving, if desired
1. Blend strawberries and lime juice in blender or food processor until smooth.
2. Pour strawberry and lime mixture into a large pitcher. Add cold water and sugar. Stir until sugar dissolves.
3. Add in ice cubes and pour into individual glasses. Garnish with lime, if desired.
4. Pour over ice cubes in tall glasses; garnish each with strawberry or lime wedge, if desired.

Cook's Country Recipe for hot wings

low-Cooker Sticky Wings

Serves 12

In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.

1	(3-inch) piece fresh ginger , peeled and chopped
4	garlic cloves , peeled
3/4	cup  packed dark brown sugar
1/4	cup  soy sauce
1/2	teaspoon  cayenne pepper
4	pounds  chicken wings , halved at joint and wingtips removed
1/4	cup  water
1/4	cup  tomato paste

1. MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.

2. COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to 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 edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Chocolate Sugar Cookies

3 squares Baker’s unsweetened chocolate
1 cup (2 sticks) unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Microwave chocolate and butter in microwave safe bowl for 2 minutes or until butter is melted.  Stir together until all the chocolate is melted and combined with the butter. Stir in sugar until well blended.  Add the egg and vanilla and mix well. Stir in the flour, baking soda and salt.  Cover and refrigerate dough for 30 minutes.

Preheat oven to 375.

Roll dough into 1 inch balls and roll in sugar to cover completely.  Place on parchment covered baking sheet.  Bake for 8 – 10 minutes.

The Best Lemonade Ever

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Stir Fried Chicken in Lettuce Cups

1/4 Cup Low Sodium Soy Sauce
2 Tbsp Honey
1 Tbsp Oil
1 Small Onion, diced
1 Bell Pepper, red, orange or yellow
1 Garlic Clove, minced
1 Tsp Ginger, minced
1 Lb. Ground Chicken (you can also use ground turkey)
8 Bibb or Iceberg Lettuce Cups

1. Combine soy sauce and honey in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for 1 minute then add the turkey to the pan and saute for an 7 minutes or until cooked through.
5. Stir in the soy sauce mixture, sprinkle salt and cook for 2 minute or until juices evaporate.
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Magnetic spice rack

I have about 7 of these that I keep on my range hood.  I keep spices in my mine but as you can see cookie/cupcake/cake sprinkles are a great idea too.  I like mine because they are so convenient when I am cooking.  Click on title to view

 

Alright, Ladies, Let's Cook

Spartan salad dressing

I don't really think Spartan salad dressing is the proper name but as you can see in the photos she uses an MSU glass to make it.

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Copycat Emeril's Cajun Spice

My son-in-law and hubby love this spice.  I think my SIL put it on everything he ate the last time he visited


     2 1/2 Tbsp. paprika
     2 Tbsp. salt
     2 Tbsp. garlic powder
     1 Tbsp. black pepper
     1 Tbsp. onion powder
     1 Tbsp. cayenne pepper
     1 Tbsp. dried oregano
     1 Tbsp. dried thyme

Directions
Combine ingredients thoroughly. Store in airtight container.

Homemade Vanilla Flavoring

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Seven Dips for Bowl Games

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Coconut Cream Pie

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Peanut Butter and Chocolate Cupcakes (Woman's Day)

Easy Dessert Recipes.

Head over to WomansDay.com for delicious dessert recipes.

Recipes / Dessert Recipes / Peanut Butter & Chocolate Cupcakes Recipe

Photo: Con Poulos

• Nutrition Facts
• Yield 24 servings
• Servings 24
• Amount Per Serving
• Calories NA
• Total Fat NA
• Saturated Fat NA
• Cholesterol NA
• Sodium NA
• Total Carbohydrates NA
• Dietary Fiber NA
• Protein NA

Peanut Butter & Chocolate Cupcakes Recipe

By Woman's Day Kitchen from Woman's Day | March 1, 2010

The ultimate recipe for PB-and-chocolate fans, these moist, chocolatey cupcakes come complete with a sweet peanut butter filling and a silky slathering of chocolate–sour cream frosting.

• Active Time: 40 minutes
• Total Time: 1 hour 30 minutes

Recipe Ingredients

Cupcakes 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/2 cup milk 1/2 cup reduced-fat sour cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cup sugar 1/2 cup creamy peanut butter 3 large eggs Peanut Butter Filling 1/2 cup creamy peanut butter 3 Tbsp unsalted butter, softened 1 1/2 cups confectioners’ sugar 3 to 4 Tbsp milk Chocolate Frosting 2 cups (12 oz) semisweet chocolate chips 1 cup reduced-fat sour cream

Recipe Preparation

1. Cupcakes: Heat oven to 350°F. Line 24 muffin cups with paper liners.

2. Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.

3. Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.

4. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

6. Filling: Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.

7. Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).

8. Frosting: Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.

Crockpot candy

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Betty Crocker Best Recipes of 2010

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Pizza Spaghetti Casserole

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Tortilla soup

This sounds so good I may make it today!

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Homemade Hummus

In this recipe an alternative to using tahini paste is natural peanut butter.  I may try this.

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Wholly Guacomole

Okay, so I keep on saying that I am going to make guacamole and I never have.  Maybe if I post this recipe I will get around to making it.

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Buffalo Chicken Calzone

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Barbecued Hot Wings

12 whole chicken wings (about 2½ pounds)*
1 bottle (8 ounces) Italian salad dressing
1/2-3/4 cup hot pepper sauce
1/8-1/2 teaspoon cayenne pepper
2 tablespoons butter or margarine, melted

* 2½ pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit first step of the recipe.

Cut chicken wings into three sections; discard wing tips. In a bowl, combine salad dressing, hot pepper sauce and cayenne. Remove 1/2 cup for basting; cover and refrigerate. Place remaining sauce in a large resealable plastic bag or shallow glass dish; add chicken and turn to coat. Seal or cover and refrigerate overnight. Drain and discard the marinade.
Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Add butter to the reserved sauce; brush over wings. Grill, uncovered, 8–10 minutes longer or until juices run clear, basting and turning several times.

Yield: 6-8 servings

Easy Skillet Cordon Bleu

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Southern Living Pecan pie

This is from The Ultimate Southern Living cookbook
**there is at least 1 million calories in this recipe  Hahaha!  No, there is 615 calories if you
    use real butter and 33 grams of fat per serving.  There are 8 servings in one pie.

1/2 Cup of butter or margarine, melted
1 Cup of sugar
1 Cup of Light Corn Syrup
4 large eggs beaten
1 tsp vanilla extract
1/4 tsp salt
Pastry for 9 inch pie
1 1/3 cups of pecans halves or 1 1/4 cups of coarsely
chopped pecans

Combine first 3 ingredients; cook over low heat, stirring constantly until sugar dissolves.  Cool slightly.  Add eggs, vanilla and salt to mixture; mix well.

Pour filling into unbaked pastry shell and top with pecans.  Bake at 325 for 55 minutes or until set.  Serve warm or cold.  Then go out and jog 50 miles.

Hot Fiesta Dip-Amanda's Cookin'

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Best Ever Hot Cocoa

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Granola Bars

2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup raw almonds
1-1.5 Tbsp olive or canola oil
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup vanilla-flavored almond milk
1/4 cup shredded coconut
Non-stick cooking spray

DIRECTIONS
Preheat oven or toaster oven to 350 degrees F.

Process 2 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with dry ingredients (except coconut) in a bowl.

Add all wet ingredients to the dry mixture and stir until well combined.

Spray a small baking dish (about 5 inches x 12 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula. Sprinkle coconut on top.

ELVIS PEANUT BUTTER BANANNA CREAM PIE

STORE BOUGHT GRAHAM CRACKER PIE CRUST
LARGE BOX BANANNA INSTANT PUDDING MIX
CREAM CHEESE
WHIP CREAM
POWDERED SUGAR
PEANUT BUTTER
BANANNAS
MILK

MAKE PUDDING ACCORDING TO DIRECTIONS FOR PIE. POUR IN CRUST
MIX 4 oz of cream cheese with 1/2 cup smooth peanut butter or more to taste beat with hand mixer till blended. add 3/4 cups powdered sugar beat again till blended. hand mix in 8 oz cool whip till smooth and creamy. Put this on top of the pie. refrigerate. when serving drizzle with chocolate syrup ( opps i forgot the sliced banannas on top of the pudding)

Easy Crushed Lemon Drop Sugar Cookies

INGREDIENTS:
1 package Betty Crocker Sugar Cookie Mix
1/3 cup butter, softened
15 Lemon Drops, crushed
1 tablespoon Lemon Juice
1 teaspoon Lemon Zest
Glaze:
1 cup powder sugar for glaze
4 teaspoons lemon juice for glaze
Combined cookie ingredients and bake according to package instructions. Remove cookies from oven when edges begin to brown and center is set. Let rest on cookie tray for 5 minutes then remove to cooling rack and drizzle/spread glaze on each cookie while still warm.