Mexican Wedding Cookies

Mexican Wedding Cookies are so easy to bake.... this past Christmas these could was so...... so very expensive to buy in the stores.. If you wanted to serve these cookies at a party you would had been out of an arm and leg. You can get the same Mexican wedding cookies in  your oven with that winning cookie fresh bake taste.

Recipe:

1 pound butter

2 cup confectioner sugar

2 eggs, well beaten

4 cups flour

1 cup pecan chopped fine

1 teaspoon vanilla  extract

Heat oven 350


Instructions
Cream butter and sugar. Add rest of ingredients, mix well. with palm of hands, roll into balls. Put on greased cookie sheets. Bake 10-12 minutes at 350. Sprinkle with confectioner’s sugar as they cool.

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.

BlackOut Donuts

I FOUND..... The darkest and richest chocolate Donuts RECIPE. Blackout Donut .WOW!!!

Written by George Geary Published November 15, 2012

Here Is The Recipe:

2 3/4 Cup all-purpose flour, divided 

1/2 Cup unsweetened black cocoa powder

1 1/4 Teaspoon baking powder

1/2 Teaspoon baking soda

1 Cup packed brown sugar

3 large eggs, beaten

1/4 Cup whole milk 

1/4 Cup unsalted butter, melted and cooled

2 Teaspoon vanilla extract

Canola oil

PREPARATION

In a bowl, whisk together 2 cups of the flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In mixer bowl fitted with paddle attachment, combine brown sugar, eggs, milk, butter and vanilla. On low speed, mix until well combined. Add dry ingredients and mix until incorporated. Gradually mix in more of the remaining flour, as necessary, until dough starts to come together and is the consistency of biscuit dough. Cover and refrigerate for 10 minutes.

Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches oil over medium heat until temperature registers.

Tip: Be careful not to over fry chocolate cake donuts. 

INGREDIENTS

Blackout Donut

Written by George Geary Published November 15, 2012 

On a floured work surface, roll out dough to slightly thicker than 1⁄4 inch . If dough is tacky, dust with additional flour. Cut dough with cutter into 18 donuts, re-rolling scraps as necessary. Place at least 1 inch apart on prepared baking sheet.

Deep-fry 4 donuts at a time in hot oil, turning once with wooden chopsticks, until puffy and firm, about 25 seconds per side. Using a slotted spatula, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.

Let donuts cool completely before icing, Chocolate sprinkles and chocolate frosting will complete this job.

Chicken Soup With Vegetables

Ingredients

2 lbs boneless chicken thighs with fat removed

1 can 29 or 32 oz canned whole tomato

2 tablespoon tomato paste

1 large onion, chopped

2 garlic cloves chopped

3 large carrots, peeled and chopped 2 inch thick

6 medium size red potatoes, each cut in 4 halves

8 small corn on the cobb

2 bay leaves ( If you like dry basil and parsley you can add it as well about 1/4 teaspoon each)

8 cups chicken broth

Salt and Pepper to taste

Flour for dusting chicken about 1/4 cup

1/4 cup cooking oil for browning

Brown chicken thighs in frying pan with oil on both sides. take chicken and place in a stock pot.add onions,garlic and carrots. then pour in the chicken broth and bay leaves bring to a boil over high heat.

Add in the tomatoes, and turn down to medium low let cook for 30 minutes add in the potatoes and cook until tender.

Add in the corn,and cook 5 mins.

PECAN LOGS

These Pecan Logs are filled with marshmallow cream, covered in caramel and rolled in toasted chopped pecans.

This is my favorite candy recipe. They are so easy to make and not so costly.

Your friends and family will be so impressed and surprised when you bring these fresh and not store-bought pecan logs to your next function.

Recipe:

1 teaspoon vanilla

1 pound box of confectioners sugar

1 jar 8oz marshmallow cream

1 pound caramels

1 pound  toasted pecans, finely chopped

Mix vanilla into marshmallow cream. work in confectioner sugar, small amount at a time
roll into logs.

Melt caramels in saucepan over low heat. If needed, add a small amount of milk to thin.

Roll logs in caramel and then roll in chopped pecans. chill in refrigerator before cutting.

Yield approximately four dozen small slices.