Bacon-wrapped Jalapeno Chicken Bites. 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. I definitely prefer fresh jalapenos over the canned or pickled ones traditionally used with nachos.
Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Mud Hen Bar Recipe. Mud Hen Bars I was looking for a bar treat to make for a party and stumbled across a recipe for Mud Hen Bars. The bars have a cookie crust and are topped with marshmallows and chocolate chips. Wait, there is more! The bars also have a brown sugar meringue topping. I wasn’t sure where the “Mud Hen” name came from, but I didn’t care. First, you make a basic cookie dough crust and top it with mini marshmallows and chocolate chips. Next, you beat the egg whites until they form stiff peaks and gently fold in the brown sugar. You cover the bars with the meringue topping and bake for about 30 minutes.
Everyone at the party loved these bars and wanted the recipe. If you like these Mud Hen Bars, you might also like: Oatmeal Fudge Bars from Tracey’s Culinary AdventuresHeath Bar Blondies from Eat, Live, RunChocolate Chip Cookie Bars from Two Peas and Their Pod. Cake batter blondies. | girl meets life. I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. I thought, if this method can get me to actually love chocolate, how insanely good would a cake version be??
So, chocolate-lovers, this isn’t entirely for you. Cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees. Notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?).
**edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! **also edited to add: I made the blondies successfully without using eggs! Chicken Parmigiana. This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. It’s the right thing to do. Begin with four to six boneless, skinless, trimmed chicken breasts.
And please: do not be afraid of the raw chicken. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick.
Add the flour to a large plate. And pepper. Then season the other side. Oh! How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.
I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread. I once made the driest pancake in the world.
I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. I really did make the driest pancake in the world. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf.
Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning.
This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. One Ingredient Ice Cream | Handle the Heat. Chicken Cottage Pie with 3-Vegetable Mash. I am really not a fan of Cottage Pie. You see, I like a bit of texture to my food. I like when there’s something I can bite into or something that adds a bit of crunch, and with Cottage Pie, well there just isn’t. It’s all a bit baby food-y to me. So when one of my readers asked me for an easy cottage pie recipe, I was a bit disappointed because I knew I would have to make it to see if it was really easy and really delicious.
While developing this recipe, I spoke to my aunt who was telling me that her kids hates eating vegetables. I know that the thought of peeling 3 different types of vegetables must be a bit daunting. Serves 6-8 1 large onion, finely chopped 2 garlic cloves, crushed 3 celery sticks, finely sliced 1kg chicken sausage (squeezed out of casings) or Chicken Mince 1 tin cherry tomatoes or chopped tomatoes 1tbsn tomato paste 2 bay leaves salt & pepper to taste handful fresh parsley, chopped Fill a large pot with water and place on high heat. Homemade Soft Pretzels Recipe : Alton Brown. Directions Watch how to make this recipe. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Preheat the oven to 450 degrees F. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Recipe courtesy of Alton Brown, 2007. Pepperoni Pizza Puffs Recipe.
TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) English Muffins. My Mom’s Famous White Bread. Growing up, we never had store-bought bread. My mom always made bread and was a bit famous for it. [Yes, Draper friends, this is the recipe.] Of course, I didn’t really appreciate the time and effort it took her to make bread every.single.Saturday. But church friends, family friends and neighbors gushed over the bread and sometimes conveniently stopped by on Saturdays around 3, right as it was coming out of the oven.
I’m not as amazing as my mom and don’t make bread every weekend. When I’m feeling homesick, I make this. Alright, now that I’m all teary and dearly missing my mom, let’s get to it, shall we? First, you need good quality bread flour. I use a Bosch Mixer, but any mixer with a dough hook will work. In the mixer, combine 1.5 T yeast, 1/4 c sugar, 2.5 c of the bread flour, and 3 c very warm water. Next, add another 1/2 c flour, 1/2 c oil and 1.5 T salt and mix for 4 more minutes. It’s still runny after those additions. Now you’re going to add the bulk of the flour. Poof. My hints: Love at first bite.
Hi Everyone, The first time I ate a Jamaican Beef Patty was not in Jamaica it was in Guyana. But it was made by Jamaicans and it was love at first bite! More than a decade ago, Herdmanston Lodge was owned by a Jamaican couple and was called The Queenstown Inn. Each Friday they made delicious Jamaican Beef Patties that you had to pre-order at the beginning of the week. And then on Friday afternoons between 3.30 and 4, the very warm, flaky, meat sauced patties would arrive. Everyone stopped working to devour the patties. Man, they were so good! The Jamaican Beef Patty is very different from the Guyanese Beef Patty but both are equally outstanding and I love them both for different things. The Jamaican Beef Patty is made with a flaky pastry not a short crust pastry, which is what the Guyanese Beef Patty is made with.
Prepped Beef Patties (Photo by Cynthia Nelson) Jamaican Beef Patties (Photo by Cynthia Nelson) ● You don’t want to get all-lean minced beef; 80-percent lean is perfect. ● Okay. 1. Crispy Potato Roast Recipe. Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? I do…and I also remember despite facials, mani/pedi’s and trying to “rejuvenate” our 13 year old selves there was A LOT of junk food around: pizza, pop, cookies, bin candy, potato chips, and that fake, weird, terrible for you yet embarrassingly delicious jar of French onion dip.
I’m not quite sure what it was about that dip, but that magical sauce made it to almost all of my tween sleepovers. Xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 1. 2. Cookies ‘N Cream Oreo Fudge Brownies. Hellooooo, good lookin’! What a way to start the week! :) Last weekend as we were exploring Blue Ridge, GA, we stopped by this charming little bakery.
They had all kinds of delicious looking homemade brownies. Oreo brownies, peanut butter brownies, raspberry cream cheese brownies… *groans* Kevin totally had his eye on the Oreo brownies. We didn’t get any there (we were too busy sampling the fried Oreos) so I promised to make them as soon as we got home. I used this recipe from Picky Palate for Ice Cream Sundae Brownies. I knew I had some Cookies and Cream ice cream and totally had to use it in these brownies!!
Cookies and cream ice cream, chocolate chips, and hot fudge… It all gets added to the brownie mix! This thick batter is perfect for layering.. nothing is going to sink to the bottom here! Oh, baby. Come to mama. Layering the Oreos whole is totally the way to go! All these babies need is a big, huge scoop of vanilla ice cream. I think I’ll get on that. ;)