Friday, December 2, 2016

Baked Buffalo Chicken with Melted Blue Cheese 

I saw this recipe and decided to try it with wings for a football game. Jenna, who normally doesn't like wings, really liked this! Yay! Will make this again.



Baked Buffalo Chicken with Melted Blue Cheese

http://www.kalynskitchen.com


about 10 skin-on-bone-in chicken thighs Beth used 3# chicken wings
salt and fresh-ground black pepper to season chicken
1 tsp. dried Poultry Seasoning
1/3 cup crumbled blue cheese (or a little more)

Sauce Ingredients:

1/3 cup Frank's Red Hot Sauce
1 1/2 T olive oil
1 1/2 T Worcestershire Sauce
(Look for gluten-free Worcestershire if needed)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-2 tsp. Green Tabasco Sauce(probably optional, but this does add another dimension of flavor)
2 tsp. yellow mustard
1 T brown sugar or sweetener of your choice


Preheat oven to 400F/200C. Spray a glass or crockery baking dish with olive oil or non-stick spray.


Put the chicken thighs wings skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning. Bake chicken 15 minutes while you whisk together the Frank's Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and brown sugar (or other sweetener) to make the sauce.

After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 10 minutes.

Remove blue cheese from fridge and crumble apart. When chicken has baked 10 minutes with the sauce on the top side, sprinkle blue cheese over the chicken and bake 10 minutes more. Serve hot.

Thursday, December 1, 2016

Milky Way Cookies

Jenna and I made these for Don to take in his lunches.....they did NOT last long at this house.  They are very good!
Milky Way Cookies
http://www.iheartnaptime.net

2 sticks butter, softened
¾ Cup sugar
¾ Cup brown sugar
2 eggs
1 teaspoon vanilla
2 ¾ Cups flour
1 teaspoon baking soda
½ teaspoon salt
35 mini milky ways, coarsely chopped 1 10.65 oz fun size bag

1. Preheat oven to 350 degrees F. In a large bowl cream the butter and sugars with a mixer. Beat in eggs and vanilla until well combined. In a separate bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients along with the chopped milky ways.

2. Scoop cookies onto a lined baking sheet. Bake for 8-10 minutes. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.

Wednesday, November 30, 2016

Soft Pretzel Rolls

This is another recipe that Kathleen made while in San Antonio.  Very good--especially toasted!

Soft Pretzel Rolls
chowhound.com

INGREDIENTS

1 cup warm water (105°F to 115°F)
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
Vegetable oil
2 3/4 cups bread flour, plus more for dusting the work surface
1 tablespoon granulated sugar
1 teaspoon kosher salt, plus more for sprinkling
6 cups water
1/4 cup baking soda
INSTRUCTIONS

Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.) Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture. Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.
Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide the dough into 8 pieces and form into oblong rolls. Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring the 6 cups of water to a boil in a large saucepan over high heat.
Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt and repeat with the remaining rolls.
Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.

Tuesday, November 29, 2016

Sriracha Beef Lettuce Wraps

Kathleen made this recipe while she was working in San Antonio and brought some home so we could taste. VERY yummy!
Sriracha Beef Lettuce Wraps
adapted from kaylynskitchen.com

2 tsp. neutral-flavored oil like grapeseed or peanut oil
1 lb. lean ground beef (use ground beef with less than 10% fat for South Beach Diet)
1 T fish sauce (I like Three Crabs Fish sauce by far the best)--I just used soy sauce
1 T brown sugar
1/2 tsp ground ginger
1-2 T Sriracha Sauce (depending on how much heat you want)
1 T water
zest from one large lime
juice from one large lime (about 1 1/2 T juice)
1/4 cup thinly sliced green onion (or double that amount if you're not using the cilantro) I used regular onions
1/2 cup chopped cilantro
1-2 heads iceberg lettuce

Heat the oil in a heavy frying pan, then saute the beef until it's cooked through and starting to brown, breaking apart with a turner as it cooks.

While beef cooks, mix together the fish sauce, Sriracha Sauce, and water in a small bowl. Zest the skin of the lime and squeeze the juice. (You may need two limes to get enough juice, but only use the zest from one lime.) Thinly slice the green onions and chop the cilantro. (Most iceberg lettuce doesn't need washing, but if yours does break the heads apart gently and wash and dry the lettuce.)

When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn off the heat and stir in the lime zest, lime juice, sliced green onions, and chopped cilantro.

Serve meat mixture with iceberg lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.

Monday, November 28, 2016

Spice Pumpkin Coffee Cake

I made this recipe to take to our last Ladies Bible study of this year.  Watch that the topping doesn't burn(ask me how I know this)  This was easy and tasty.

Spiced Pumpkin Coffee Cake


BATTER INGREDIENTS;
4 eggs
1/4 cup water
1 package yellow cake mix
1 package instant Pumpkin Spice pudding from Jello 
1/4 cup oil
1 cup sour cream

TOPPING INGREDIENTS:
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped walnuts

GLAZE INGREDIENTS:
1 cup powdered sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk

Begin by mixing the eggs, water and cake mix together in a bowl until smooth.  Add in the pudding, oil, and sour cream and mix until combined.

In a separate bowl mix the topping ingredients well.

Grease a 9x13 inch pan.  (Because I wanted to be able to remove my coffee cake from the pan when it was done baking, I also added a piece of parchment paper to the inside of the pan.)

Put half of the batter in the pan and then add half of the topping.  Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.  

Bake the cake in a preheated 400 degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center.  Cool it on a wire rack.

When the cake is no longer warm, mix up your glaze.  Whisk together the powdered sugar and pumpkin pie spice.  Add two tablespoons of milk.  If the glaze seems too thick, add more milk a teaspoon at a time.  Pour the glaze into a piping bag (or you can do as I did and pour it into a ziploc bag and cut the tip off....works just as well.)  Drizzle the glaze over the top of the entire cake.


Sunday, November 27, 2016

Margaret's Chocolate Cake

This is a cake that is served as part of a fundraiser at the annual Craft Fair at Hillcrest Baptist church.  We LOVE this cake!

Margaret's Chocolate Cake
Margaret Miller--Hillcrest Baptist Church, Austin, Texas

2 sticks butter
4 T cocoa
1 c water

In a saucepan or microwave, melt these ingredients together.

2 c flour
2 c sugar
2 t baking soda

Mix these ingredients together and mix in the cocoa mixture

Add:
1/2 c buttermilk
2 eggs
2 t vanilla

Pour into a greased 9 x 13 pan.  Bake at 350 for 35 minutes or until toothpick comes out clean

Frosting

In a saucepan or microwave, melt together:

1 stick butter
4 T cocoa
1/3 c milk

Add:
3-5 c powdered sugar
2 t vanilla

Mix well and pour over hot cake

Cake freezes well 

Friday, November 25, 2016

Blueberry Broccoli Spinach Salad

This was delicious!  I did think the dressing needed some type of sweetener.


Blueberry Broccoli Spinach Salad

http://peasandcrayons.com


FOR THE SALAD:

4 oz fresh baby spinach
1/2 cup chopped broccoli
1/2 a ripe avocado
1/4 cup blueberries
1/4 cup crumbled feta cheese
2-4 TBSP dried cranberries
2-4 TBSP roasted sunflower seeds (I used unsalted)
black pepper, to taste (optional)


POPPYSEED RANCH DRESSING:

1/2 cup of plain greek yogurt or sour cream
1/4 cup of buttermilk (extra if desired)
1/4 cup good quality mayonnaise (homemade or store bought)
1 clove garlic
1/2 tsp lemon juice or white vinegar
1 tsp poppy seeds
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp paprika
1/8-1/4 tsp garlic powder, to taste
1/8 tsp sea salt
1/8 tsp black pepper


1. Start with the dressing (skip if using premade)

2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.

3. Peel 1 clove of garlic, then smash and mince it into a paste.

4. Season with salt.

5. Combine salted garlic paste with remaining dressing ingredients and whisk well.

6. Pop in the fridge to chill for a few hours for flavors to set.

7. Wash + dry spinach.

8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.

9. Toss with dressing and serve.

10. Season with black pepper, to taste.