Delicious Oven BBQ Chicken

You don’t have to have a grill to make delicious BBQ chicken!

Ingredients

• 3 cups Your Favorite BBQ Sauce
• ½ cups Peach Preserves
• 1 clove Garlic
• Hot Sauce, Optional
• 12 whole Chicken Thighs, Bone-in, Skin-on
• Olive Oil For Brushing

Preparation

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.
Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and return to the oven.
Turn up the temperature to 425 degrees and continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Delicious!

Apple Crisp Pizza

Ingredients

Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces

TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened

DRIZZLE:
1/2 cup caramel topping
Instructions

Instructions:

Preheat oven to 350 degrees.
Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it.
For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle topping evenly over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream

GRILLED CABBAGE W/BACON

Ingredients:

1 head cabbage
4 teaspoons butter 
4 slices bacon

Spice mix
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

Directions:
Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.
Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Breakfast Tater Tot Casserole

Ingredients

1 pound ground pork breakfast sausage cooked (or cubed ham or bacon, whatever you like best as long as its cooked)
2-4 cups shredded cheddar cheese
2 cups milk
4 eggs
2 pounds frozen tater tots

Preheat oven to 350 degrees F (175 degrees C).
Spread the sausage, bacon, or ham evenly in the bottom of a 9x13 inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories.
In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).
Top with frozen tater tots.
Bake in preheated oven for 45 minutes. Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.

MEXICAN BEEF CASSEROLE ( SO YUMMY!)

(Easy and tasty is this casserole and encases all the flavors of what a good Mexican dish is suppose to have! Give this one a try.)

Ingredients:

1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Directions:

Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve..

Everybody Loves ….CHICKEN SALAD

 Everybody Loves ….CHICKEN SALAD

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 cup dried cranberries
1 cup chopped celery
1 cup chopped pecans or walnuts
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

My Easy Un-Rocky Road Fudge

Pudge

1 cup peanut butter
1 1/2 cups chocolate chips
4 cups miniature marshmallows

Directions:

1 Grease a 9x9 pan.
2 Melt peanut butter and chips together in microwave. Just as its melted, fold in the marshmallows.
3 Put into the greased pan. Refrigerate until firm.
4 Cut into squares.

Chopped Greek Salad

I'm hosting a dinner party, & this fresh salad is on the menu.
For the Salad:

■2 large English Cucumber, sliced
■1 pint Grape tomatoes
■1 Red Bell Pepper, chopped
■1 Green Bell Pepper, chopped
■1/2 red Onion, sliced thin
■1 cup Kalamata Olives
■2 Tbs chopped fresh parsley
For the Dressing:
■1/2 cup extra virgin olive oil
■Juice of 2 fresh squeezed lemons
■2 cloves garlic, minced
■2 tsp dried Oregano
■1 tsp sea salt
■1 tsp black pepper
{Whisk all the ingredients, pour over chopped salad, combine well}

Homemade Cinnamon-Sugar Donuts Filled with Valencia Orange Curd

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Homemade Cinnamon-Sugar Donuts Filled with Valencia Orange Curd 

These tasty treats are loaded with the delicious flavor of sweet Valencia oranges. The yeast donuts are fried until golden and coated with cinnamon and sugar creating a crunchy exterior and tender middle. After one bite they get even better when you are greeted with the creamy orange curd tucked inside.

SERVINGS: About 10 donuts

TIME TO TABLE:90 minutes prep time plus chilling overnight and rising, 30 minutes cook time.

INGREDIENTS:1 cup warm whole milk (105 to 115 degrees F)
¼ cup + 3 tablespoons granulated sugar
1 tablespoon active dry yeast
3 to 3 ½ cups unbleached, all-purpose flour
1 whole egg, beaten
3 tablespoons unsalted butter, softened
¼ teaspoon salt
Peanut oil for frying

Orange Curd½ cup fresh Paramount Citrus Valencia orange juice
1/3 cup granulated sugar
2 egg yolks
1 whole egg
6 tablespoons unsalted butter, cut into cubes
Pinch of salt
1/8 teaspoon almond extract

For rolling donuts¾ cup granulated sugar
¾ teaspoon ground cinnamon

PREPARATION

1. In a medium bowl, stir together the warm milk, 3 tablespoons of sugar and the yeast. Set aside and let bloom, about 5 to 10 minutes.

2. Add 2 ½ cups of flour to the bowl of a mixer fitted with a dough hook. Turn to low and pour in the bloomed yeast. Add the ¼ cup of sugar, whole egg, 1 tablespoon of butter and ¼ teaspoon of salt. Increase the speed to medium. Slowly add the remaining flour, ¼ cup at a time, until the dough comes together into a ball. It should be sticky, but still hold its shape.

3. Dump the dough out onto a floured surface. Knead into a ball and wrap loosely with plastic wrap, refrigerate overnight, 8 to 12 hours.

4. Roll the dough out on a floured surface to about ½-inch thickness. Using a 3-inch round cookie or biscuit cutter, cut the dough into 10 donuts. Re-roll the dough as needed. Place the donuts in a single layer on a well greased baking sheet or a baking sheet covered in a silicone mat. Let rise for 2 ½ hours.

5. Prepare the curd while the donuts rise. Add the orange juice, 1/3 cup of sugar, 2 egg yolks and 1 whole egg to the top bowl of a filled double boiler. Stir until smooth. Heat the water in the double boiler to a simmer. Add the 6 tablespoons of butter and salt.

6. Stir the curd while it cooks and thickens, about 10 minutes. It should begin to coat the back of the spoon. Strain through a mesh sieve to remove any solids that have formed. Stir the almond extract into the curd. Chill completely in the refrigerator, at least one hour. Stir it every 15 minutes to ensure even cooling as it thickens.

7. Stir together the ¾ cup sugar and cinnamon in a medium bowl. Set aside.

8. Fill a 4-quart pot with the oil to reach about 3 inches. Heat to 350 to 375 degrees F. Fry the donuts, working in batches, 2 to 3 minutes on each side, until browned and cooked through. Let drain on a sheet pan lined with paper towels for 30 seconds. Transfer each donut to the cinnamon sugar and toss to coat evenly. Let cool completely.

9. Insert a chopstick halfway through the side of each donut to create a canal for the filling. Transfer the cooled curd to a pastry tube or bag. Pipe about 1 tablespoon of filling into each donut. Rest the donuts filling-hole up while the curd sets to prevent it from dripping out, and serve.

Chocolate-Stuffed French Toast

Ingredients

1. Orange Butter
   
   
2. 1/2 cup butter, softened
3. 2 tablespoons powdered sugar
   
   
4. 1 tablespoon grated orange peel
5. 
   
6. French Toast
7. 1 cup milk
8. 1/3 cup Original Bisquick® mix
9. 1 tablespoon vanilla
10. 1 teaspoon grated orange peel
11. 1 tablespoon fresh orange juice
12. 4 eggs
13. 6 slices (1 inch thick) day-old French bread
14. 6 tablespoons hazelnut spread with cocoa
15. 2 tablespoons butter
16. Additional powdered sugar, if desired
17. Additional hazelnut spread with cocoa, if desired

 

Instructions

1. In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
2. In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
3. Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
4. Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

Bacon & Eggs in a Mug

Ingredients

1. 2 eggs
2. 2 Tbsp. milk
3. 1 Tbsp. OSCAR MAYER Real Bacon Bits
4. 1 Tbsp. KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Instructions

1. BEAT eggs and milk with fork in large microwaveable mug until blended. Stir in bacon bits.
2. MICROWAVE on HIGH 1 min. 15 sec. to 1 min. 30 sec. or until eggs are almost set.
3. TOP with cheese. Let stand 1 min.

YUM…YUM SAUCE !!!

Description

You know that awesome sauce at Hibachi Restaurant!!!   YUM>>>YUM>>>

		5 Minutes
		16 Servings
		81
		6 Grams
		6 Grams
		0 Grams

Ingredients

1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Directions

In a small bowl, combine all the ingredients
Mix well.
Cover and refrigerate for about 30 minutes.

Garlic Cheese Pull Apart Bread with Frozen Bread Dough

Garlic Cheese Pull Apart Bread with Frozen Bread Dough

Cook time: 20 mins Total time: 20 mins

•  frozen white dinner rolls (Rhodes brand)
• ½ C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1½ tsp garlic powder
• ½ tsp salt
• ½ tsp Italian seasoning
• ½ tsp onion powder

Instructions
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

You will never need another pizza dough recipe after this one!

yield: 2-12 INCH PIZZA CRUSTS; ABOUT 1 LB. OF DOUGH

INGREDIENTS:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

DIRECTIONS:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Goulash

Ingredients

1. 2 pounds lean ground beef
2. 2 large yellow onions, chopped
3. 3 cloves garlic, chopped
4. 3 cups water
5. 2 (15-ounce) cans tomato sauce
6. 2 (15-ounce) cans diced tomatoes
7. 2 tablespoons Italian seasoning
8. 3 bay leaves
9. 3 tablespoons soy sauce
10. 1 tablespoon House Seasoning, recipe follows
11. 1 tablespoon seasoned salt
12. 2 cups elbow macaroni, uncooked

House Seasoning

1. 1 cup salt
2. 1/4 cup pepper
3. 1/4 cup garlic powder
4. Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Instructions

1. In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving...

4th of July Rice Krispy Treats

4th of July Rice Krispy Treats

Ingredients

1. 6 tablespoons butter or margarine
2. 2 Bags, 10 oz – marshmallows
3. 12 cups Kelloggs Rice Krispies cereal
4. Red and Blue food coloring

Instructions

1. Make 3 small batches. In large saucepan melt 1/3 or 2 tablespoons of butter over low heat. Add 1/3 of the marshmallows and stir until completely melted. Add Blue, Red or No color to each third of the ingredients. Add 1/3 of the Rice Krispies cereal. Stir until well coated. Transfer each mixture to a separate bowl.
2. Using buttered spatula or wax paper loosely press each mixture into 13 x 9 x 2-inch pan coated with cooking spray. Each layer should be about 1″ tall. Cool and Serve.