In this recipe an alternative to using tahini paste is natural peanut butter. I may try this.
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Tuesday, January 18, 2011
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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Click on title to view
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
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.
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
Sunday, January 16, 2011
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.
**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.
Friday, January 14, 2011
Thursday, January 13, 2011
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.
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.
Saturday, January 8, 2011
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)
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)
Thursday, January 6, 2011
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.
Friday, December 24, 2010
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