Recipe: King’s Wings
Here it is! My prized chicken wing recipe, which has been a favorite in my family for years. They are easy to make and still my favorite.
King’s Wings
1 package frozen chicken wings, or other prepared chicken wings (thawed)
1 bottle soy sauce
1 bottle tabasco sauce
Perpare grill. Place chicken wings on hot grill and turn frequently. Baste with prepared mixture of soy sauce and tabasco sauce. I usually use equal parts of each. (Half bottle of soy sauce and equal amount of tabasco, but this is definitely to taste.) They are fairly hot this way. You can experiment with the mix and make it to your liking.
Enjoy!
Barb
Posted in Cooking in your kitchen on August 29th, 2008 by Barb | | 0 Comments
Recipe: Ginger Snap Ice Cream Sandwiches
Here’s a recipe I came across the other day that sounded like a good treat for a hot summer’s day. It’s a great recipe to share with kids to get them involved with some cooking fun!
Ginger Snap Ice Cream Sandwiches
| 1 Stick unsalted butter; | 1/4 ts Ground allspice |
| 1/2 c Granulated sugar plus | 1 ts Baking soda |
| ; coating the cookies | 3/4 ts Salt |
| 1/2 c Firmly packed light brown | Ice Cream |
| 1/3 c Unsulfured molasses | 1 c Shelled natural pistachio |
| 1 lg Egg | or other chopped nuts |
| 2 c All-purpose flour | 1 tsp. cinnamon |
| 2 1/2 ts Ground ginger |
Make the gingersnaps: Preheat the oven to 350F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add egg and the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely. Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios, or other type of nut if desired. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen. Makes 12 ice cream sandwiches.
Note: This recipe called for lemon ice cream, but you can use vanilla, coffee, chocolate chip, etc. Coffee-chocolate chip sounds good to me!
Enjoy!
Barb
Posted in Cooking in your kitchen on August 8th, 2008 by Barb | | 0 Comments
Recipe: Ham & Cheese Strata
Here’s a good recipe to try for breakfast. It is easy to make and also works great for brunch.
Ham & Cheese Strata
2 cups cubed ham
2 cups grated cheddar cheese
3 cups milk
6 eggs
1-1/2 cups cornflake crumbs
1/4 cup butter melted
Bread with crust removed
Grease a 13″ x 9″ pan. Put a layer of bread on the bottom of the pan. Place ham & cheese on top of the bread in the pan and cover with layer of bread. Whisk eggs & milk together and pour over the bread. Cover and refrigerate over night. Let warm to room temperature for 15-20 minutes. Mix cornflake crumbs with butter and sprinkle on the top. Bake 40-45 minutes at 350 degrees. Let set for 15 minutes and serve.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 25th, 2008 by Barb | | 4 Comments
Recipe: Almost Candy Bars
Here’s another good recipe to try for those chocolate lovers out there. It is easy to make and very good.
Almost Candy Bars
1 chocolate cake mix
1 cup butter
2 cups chocolate chips
1 cup walnuts
1 cup coconut
1 can sweetened condensed milk
Combine cake mix and softened butter until crumbly. Gently press into 12 x 15 pan. Layer chocolate chips, walnuts, and coconut. Top with sweetened condensed milk. Bake at 350 degrees for 20 to 30 minutes.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 11th, 2008 by Barb | | 0 Comments
Recipe: Wild Rice Salad
Here’s a good recipe to try for one of those summer get togethers. I found it in The Seasonal Cabin Cookbook. It sounds good, and will be trying it this evening at the lake.
Wild Rice Salad
3 cups cooked, cooled wild rice
1 can (8 oz) sliced water chestnuts, drained
2 tbsp. Grated orange zest
¼ cup olive oil
¼ cup orange juice
1 tsp. celery salt
Half of a small apple
¾ cup frozen green peas thawed
lettuce leaves for serving, optional
Drain wild rice if necessary. In a large bowl, combine wild rice, water chestnuts and orange zest. In a galss jar, combine oil, orange juice and celery salt; cover tightly and shake well to blend. Pour over wild rice mixture, and stir gently to combine. Cover and refrigerate 1 to 3 hours. Just before serving, core the apple and cut into chunks that are not quite ½ inch in size. Add apples and peas to rice mixture, stirring gently to combine. Serve on lettuce leaves if desired.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 3rd, 2008 by Barb | | 0 Comments
Recipe: Garden Pasta Salad
I am sure there are many of you out there that are invited to 4th of July gatherings. Well, I made this pasta salad this past weekend and it is delicious and easy to make.
Garden Pasta Salad
1 lb package of pasta (bow tie, campenelle, etc.)
1 yellow pepper
1 red pepper
1 small container of cherry tomatoes halved
1 can of whole black olives halved
1 cup of red onion thinly sliced
1 bunch of broccoli florets (put in with the pasta during the last 3 minutes of boiling)
1 package of Kraft Italian Cheese Crumbles
1 16 oz bottle of Kraft Sun-dried Tomato Vinaigrette
Mix all the ingredients together and chill. I am sure that you can substitute just about any veggie that you like.
Feel free to share…
Angie
Posted in Cooking in your kitchen on July 2nd, 2008 by Angie | | 0 Comments
Recipe: Kicked Up Margarita’s
OK—I know that technically this isn’t cooking, but you can try one of these margarita’s while you’re cooking in your kitchen, or grilling outside. They are really easy to make and taste great!
Kicked Up Margarita’s
1 can limeade
2 cans beer
Tequila (Fill empty can of limeade)
Mix together above ingredients in a pitcher, or blender. Prepare a maragarita glass with ice and salt and pour in mixture. Serve and enjoy!
These would be great with the Best Black Bean Salad recipe I posted awhile back served with tostito chips.
Enjoy! (In moderation.)
Barb
Posted in Cooking in your kitchen on June 20th, 2008 by Barb | | 0 Comments
Rhubarb Crunch
Here’s a good recipe to try for some summer fruit. It is easy to make and tastes great.
Rhubarb Crunch
1/2 cup butter softened
1 cup plus 3 tbsp flour divided
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
3/4 tsp baking powder
1/4 tsp salt
2-1/2 cup chopped rhubarb
Vanilla ice cream
Preheat oven to 350 degress. In mixing bowl, combine butter, 1 cup flour and powdered sugar. Mix until ingredients are fully combined and pat dough into lightly greased 8-inch square baking pan. Bake crust at 350 degrees for 15 minutes. Remove pan from oven.
In mixing bowl, beat eggs with granulated sugar, remaining 3 tablespoons of flour, baking powder and salt. Stir in rhubarb and pour over baked crust. Return pan to oven and bake 35-40 minutes. Cut into 9 squares and serve hot with vanilla ice cream. Makes 9 servings.
Enjoy!
Barb
Posted in Cooking in your kitchen on June 6th, 2008 by Barb | | 0 Comments
Recipe: Grilled Fish With Tropical Relish
Here’s a healthy recipe I came across that would be good for some of those upcoming summer cookouts. It is easy to make and delicious.
Grilled Fish With Tropical Relish
| Ingredients |
| 4 fish fillets, such as cod or halibut, about 6 ounces each 1 teaspoon extra virgin olive oil Salt and freshly ground black pepper to tasteRELISH 1 ripe mango, peeled, pitted, and finely chopped 1 sweet onion, finely chopped 1 red bell pepper, seeded and finely chopped 1 bunch fresh basil, chopped 1 tablespoon capers, drained 1 teaspoon balsamic vinegar 1 tablespoon salsa |
| Instructions |
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Enjoy!
Barb
Posted in Cooking in your kitchen on May 16th, 2008 by Barb | | 0 Comments
Recipe: Banana Torte
Here’s a good recipe to try for all of the banana lovers out there. It is easy to make and is delicious!
Banana Torte
1 box Super moist butter cake
Follow the recipe on the box for (2) 8″ round pans. Bake and cool 10 minutes. Remove from the pans, and then cool completely.
Filling:
1 package 3-1/2 oz banana cream pudding
1-1/2 cups cold milk
1/2 cup sour cream
Beat pudding and 1-1/2 cups cold milk, and 1/2 cup sour cream about 2 minutes. Let stand until thick, 3-5 minutes.
Cut each layer of the cake in half. Put first layer of the cake on a plate. Take 2/3 cup of the pudding mixture and spread on the cake. Add sliced bananas on top. Add the next layer of cake and repeat steps. For the fourth layer, frost with 12 oz. tub of Cool Whip. Refrigerate for several hours and serve.
Enjoy!
Barb
Posted in Cooking in your kitchen on May 2nd, 2008 by Barb | | 0 Comments
