bone-in chicken thighs (3 1/2 to 4 pounds total)
Directions
Preheat oven to 350 degrees F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne.
Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.
Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.
2 pounds lean ground beef
1 cup chopped red and green bell pepper chopped
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
1 small can tomato paste
salt and black pepper
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese
Heat a large skillet over medium-high heat. Add the beef and cook it until browned, stirring until no pink remains about 5 minutes. Place the browned beef in a strainer and let the fat drain off,
Add the bell pepper, onion, and garlic and cook until almost tender, about 5 minutes.
add the basil, oregano, tomato paste with 1 cup water . Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the cook elbow macaroni, stir, and cover the skillet.
Reduce the heat to medium and let simmer, stirring occasionally, and most of the liquid has been absorbed, 8 to 10 minutes. taste for seasoning, add 1 cup cheese mixing in
Sprinkle the other cheese on top, then cover the skillet and cook until the cheese is melty, about 1 minute.
Ingredients
8 sour cream doughnuts, day old if possible
6 eggs, beaten
1 can milk
1 cups sugar
1 tablespoon vanilla
1 teaspoon cinnamon
For the Topping:
3 cups peaches drained / keeping the juice
1/4 brown sugar
1 stick butter melted
1 teaspoon cinnamon
Prepare vanillia sauce
1 cup can milk
2 tablespoon butter
1 teaspoon vanilla
corn starch
peach juice
Place all ingredients into a sauce pan and mix well.
Instructions
Preheat oven to 350 degrees.
Butter a 13×9 inch dish with 1 tablespoon of softened butter.
Cut doughnuts into 4 pieces each and place in butter dish.
Mix eggs, can milk, sugar, cinnamon and vanilla in a separate bowl, beat well.
Pour batter mixture over doughnuts and press down to soak doughnuts.
mix peaches 1/4 cup brown sugar,stick butter melted,teaspoon cinnamon,1 cup sugar over cobbler.
Bake bread pudding at 350 degrees for 45-50 minutes.
Allow bread pudding to cool 15 minutes, drizzle with glaze.
1 lb ground turkey Or beef
1 lb andouille sausage, fresh, casing removed 1 box lasagna noodles, dried
1 onion, diced
1 bell pepper, diced 4 cloves garlic, minced 16oz. tomato pasta sauce 1 1/2 tablespoons creole seasoning 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon Italian seasonings 1 teaspoon crushed red pepper
For the Ricotta/Cheese Mixture: 1 cup parmigiano reggiano cheese, grated 2 cups sharp cheddar cheese, grated 2 cups jack cheese, grated 8 oz. fresh mozzarella cheese, grated 2 cups ricotta cheese 2 eggs, beaten
Instructions Pre heat oven to 375 degrees.
Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside. In a large pot heated over medium heat add onion, bell pepper and garlic
Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. Add pasta sauce and mix well, cook for 5 more minutes. Lower heat to medium-low add parsley and cook uncovered for 20 minutes, stirring occasionally.
To Assemble Ricotta/Cheese Mixture: Mix Sharp, Jack, and Mozzarella cheese, set aside. Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese mixture with remaining seasoning blend and set side. To Assemble Lasagna: In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with greased foil and bake at 375 degrees for 30 minutes.
My mom used to make this beef casserole and will eat with sandwich bread like a sandwich.
Happy Eating...Sandra
Ingredients
2 pounds lean ground beef
1 cup chopped red and green bell pepper chopped
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
1 small can tomato paste
salt and black pepper
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese
Heat a large skillet over medium-high heat. Add the beef and cook it until browned, stirring until no pink remains about 5 minutes. Place the browned beef in a strainer and let the fat drain off,
Add the bell pepper, onion, and garlic and cook until almost tender, about 5 minutes.
add the basil, oregano, tomato paste with 1 cup water . Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the cook elbow macaroni, stir, and cover the skillet.
Reduce the heat to medium and let simmer, stirring occasionally, and most of the liquid has been absorbed, 8 to 10 minutes. taste for seasoning, add 1 cup cheese mixing in
Sprinkle the other cheese on top, then cover the skillet and cook until the cheese is melty, about 1 minute.
In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.
Next, add the cake flour and 7 up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Here’s the rhythm: 1 cup flour, mix; ½ cup 7 up, mix; 1 cup flour, mix; ½ cup 7 up, mix; and the last cup of flour, mix. All of the batter should be well incorporated.
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.
Cool the cake in the pan for about 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.
All I had to do next is make my recipe for my pineapple glaze and Wow!
Pineapple Glaze
1 can good brand pineapple chucks
1 teaspoon lemon flavor
1 teaspoon vanilla flavor
1/2 stick Butter
1/2 cup sugar
1/4 cup corn starch
3/4 cup water
Place in a sauce pan butter,sugar and pineapple chucks. mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.
