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).
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
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.
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.
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.
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.
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.
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)
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.
