Brown Sugar Sauce

Brown sugar sauce is a classic is simple and easy to use on your favorite plain cakes and desserts,,,,Ohhhhhhhh!!!! let's not forget..." bake sweet potatoes".

1 cup butter

1/2 cup packed light brown sugar

2 tablespoon milk

1 tablespoon light corn syrup

1 teaspoon vanilla

In a saucepan, heat sauce ingredients, except vanilla to a boil over medium heat, keep stirring constantly. boil and stir 2 mins. remove from heat, cool to room temperature stir in vanilla.serve sauce over cakes or sweet potatoes.

Brown Sugar Pound Cake Recipe

1/2 cup butter

5 large eggs

1 cup veg shortening

1 lb light brown sugar

3 cups all-purpose flour (sifted)

1 cup evaporated milk

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons vanilla

2 teaspoons maple flavoring

Preheat oven to 300

Grease and Flour a 12 cup tube pan.

Cream butter, sugar and shortening in a large bowl.
Add eggs one at a time
Sift fllour with salt and baking powder.
Add flour and milk to the mixture alternating each.
Finallly stir in the vanilla & maple.
Pour in the tube pan and bake for 90 mins

Stuffed Zucchini With Bacon

I love to serve a wonderful vegetable with a great meal. You can find so many different vegetables to serve at your dinner table. So try this recipe stuff zucchini and add it to your recipe box in the column of vegetables.

2 green  medium zucchini

2 Tbsp.  butter, divided

1/4 cup  chopped yellow onions

1/2 teaspoon chopped garlic

1 small  plum tomato, chopped

6  slices cooked Bacon, crumbled

1/2 cup  Shredded Five Cheese

1/4 cup  panko bread crumbs

1/3 teaspoon basil

HEAT oven to 400ºF.

CUT zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.

Take zucchini flesh and chop fine. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions, garlic and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and crispy bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.

MELT remaining butter in same skillet. Add panko crumbs and basil; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.

BAKE 15 min. or until heated through.

Taco Soup

I Am just thinking of all the things you put in a taco, and you turn it around and make a soup. just thinking about those crushed tortilla chips on top! Mmmm

Ingredients

2 pounds boneless skinless chicken, cut into bite size pieces

15 ounce can roasted diced tomatoes

10 ounce can enchilada sauce

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon minced canned chipotle chile in adobo sauce, or to taste

4 cloves garlic, minced

4 cups low-sodium chicken broth

2 teaspoon cumin

1 teaspoon ancho chili powder

15 ounce can hominy, drained and rinsed

1 bay leaf

1/2 cup fresh cilantro leaves

7 corn tortillas

2 to 3 tablespoons canola or vegetable oil

4 limes

  Sea salt

In a 4 to 7 quart slow cooker, add chicken, tomatoes, enchilada sauce, onion, celery, chipotle chile, garlic, broth, salt and pepper, cumin, chili powder, hominy and bay leaf and stir to combine. Cover and set slow cooker on low. Let cook 6 to 8 hours (or 3 to 4 hours on a high setting). About 60 minutes before serving, stir in cilantro leaves. Taste for seasoning and adjust as needed.

Preheat oven to 400 F. Cut tortillas into 1/4-inch strips. In a mixing bowl, toss tortilla strips with oil, the juice of 1 lime (or to taste), and sea salt. Toss together until strips are evenly coated. Spread strips in an single layer in a rimmed baking sheet or jelly roll pan. Bake in pre-heated oven 10 to 15 minutes or until crisp.

Serve soup with tortilla chips, lime wedges, sour cream, or Mexican cheese. Serves 6 to 8.

Fried Chicken Livers And Gizzards

Here Gizzard!!! Gizzard!!! Let Me Eat You Up!!!

Ingredients

1 1/2 pound chicken gizzards

1 1/2 pound chicken livers

1 cup all purpose flour

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Batter:

2 beaten eggs

1 cup water

cooking oil

Preparation:

Prep gizzards and livers by cutting away excessive fat and gristle ad removing the green tissue on the livers, then wash gizzards and livers thoroughly under running cold water.

Place gizzards in a pot of cold water adding salt, bring water to a rolling boil and continue to boil for about 25 minutes.

While the gizzards are boiling, pat dry livers with paper towels.

Combine flour and seasoning in plastic bag. Shake well and pour into a bowl and set aside.

Once gizzards finished boiling, pour gizzards into a strainer and allow them to cool.

Preheat deep fryer with cooking oil to cover gizzards and livers set on medium-high heat.

Thoroughly coat gizzards and livers one at a time in egg mixture and then in seasoned flour mixture and place into hot oil.

Don't overcrowd the deep fry. Cook until golded brown. allow to drain on paper towels.

Cheddar Broccoli Tart

Call me eggy..Why??? Or call me Cheddar Broccoil Tart with a nice flaky crust, It's seem to me, cheddar cheese and eggs are a match in the food heavenly world.

Cheddar Broccoil Tart is perfect for brunch or lunch. Or serve it with a mixed green salad and soup for a dinner.

Recipe;

11/2 cup of milk

Three eggs

1 Package knorr recipe classic leek soup dip and recipe mix

1 package 10 ounces frozen chopped broccoli and thawed and drained

Or 1 1/2 cup fresh steamed broccoli florets chopped

11/2 cup shredded cheddar

1/2 cup Monterey Jack cheese

One 9-inch unbaked deep dish pie crust

if you like you can add 1//2 chopped ham

Preheat oven to 375 the large bowl, with flock, beat milk, eggs and recipe mix until blended. Stir in broccoli and cheese spoon into pie crust.

Bake 40 minutes or until knife inserted 1 inch from its edge come out clean.Before serving less set for 10 minutes, while setting add more shredded cheddar cheese on top, it will melt nicely on top.
makes six servings.

Spiced Apple Buttermilk Waffles

I love pancakes..... But if you give me a hot crusted waffle, that's another story. waffles hold up to syrup and butter very well...and I like that! I found a great recipe for a great apple fill spice waffles you need to try this recipe, got the recipe http://www.recipegirl.com/2008/10/05/spiced-apple-buttermilk-waffles/

Ingredients:
3 large eggs
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
1/2 cup unsalted butter, melted
1 medium Granny Smith apple, peeled, cored and grated
1 1/2 cups whole wheat pastry flour (or all-purpose flour is fine too)
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup toasted pecans (completely optional)
powdered sugar to sift on top

Directions:
1. Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are okay).

2. Sprinkle 2 Tablespoons pecans (if using) onto waffle iron. Pour about 2/3 cup batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200°F. oven while cooking the remaining waffles.

3. Serve with warmed maple syrup and a sprinkle of powdered sugar.