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Friday, July 19, 2019

Oven Baked Barbecue Chicken



6 Med sized chicken legs quarters clean and trim of fat
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 tablespoon garlic powder
3 tablespoon dry sweet basil
1 tablespoon dry rosemary
1 tablespoon  dry thyme
smoked paprika enough to sparkle and cover well six leg quarters
Dry leg quarter and place in baking dish.
Sparkle black pepper first evenly over legs
Next sparkle salt following the trails of black pepper.
Next sparkle the garlic powder all over and the basil and rosemary will be next
Adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor
Sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking.
Cover and refrigerate over night. flavor of the spices go though the chicken.
Next sparkle smoked paprika all over leg quarter
Keep cover and place in per heated oven 400 degree for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 15 mins or until golden brown.

Add your favorite sauce

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Thursday, July 18, 2019

Open Face Meatballs Spaghetti Sub


To make this sub you will need


Garlic bread Toasted on both sides



Your choice spaghetti and meatballs



mix the spaghetti with ketchup and spaghetti sauce





Place meatballs aside coat spaghetti with equals amount of both sauce and ketchup adding your favorite season and herbs.

mix cheese with spaghetti and top on garlic bread adding meatballs and

Pepperoni

 Turkey Bacon



Adding cheese on top and bake at 350 for 15 mins



Adding more cheese and black olives and bake another 10 mins


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Tuesday, July 16, 2019

Tracy Lee's Pineapple Pound Cake


My Grandma Tracy's Cake


Ingredients
3 cups sugar
thee stick butter at room temperature (no substitution)
6 large eggs at room temperature
3 cups cake flour
1 cup whipping cream NOT WHIPPED (also known as heavy cream)
1 tablespoon vanilla extract
Instructions
Preheat the oven to 325 degrees F.
flour and grease pan If you have a 10-inch tube pan
In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition.
Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
Add vanilla and mix on low to medium until well combined.
Pour batter into a buttered and floured prepared 10-inch tube or bundt pan.
Bake for 1 hour 15 minutes at 325 degrees F
Take out oven and place on plate and let cool

Pineapple Glaze

1 16 oz can good brand crushed pineapple

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

 2 stick Butter

1 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and crushed pineapple . 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.

Baked Cod in Cream Sauce





Ingredients

5 - 6 oz fish fillets , about 1 1/2" thick, skinless and boneless
4 tbsp unsalted butter
1/4 cup cream chicken soup
1 - 2 garlic cloves , minced
2 tbsp yellow mustard
4 tbsp lemon juice
Salt & pepper
1 1/2 tbsp finely chopped eschallots
Fresh parsley and lemon slices , to serve
Instructions
Preheat oven 390F
Place fish in a baking dish Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave  stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

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Sunday, July 14, 2019

Peach Bread Pudding With Vanilla Sauce


Vanilla Sauce
peach juice from peaches
1 can evaporated milk
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon butter
2 teaspoons cornstach mix with 1/4 cup water
heat until thick

12 cake donuts
1 can evaporated milk
3 beaten eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

1 can 32 oz peaches drained juice and put to side
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
mix together and set a side

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Saturday, July 13, 2019

Healthy Vegetarian Veggie Stir-Fry Recipe





1 whole Yellow Onion, Cut Into Large Chunks
1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
Corn on cob
cherry tomatoes
mushrooms
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm.

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Banana Upside Cake


Ingredients
Butter
brown sugar
Firm medium bananas
Yellow cake mix
Ground cinnamon
Eggs
Buttermilk
cooking oil

Topping
6 tablespoons butter, melted
1 1/2 cup packed brown sugar
  
4 tablespoons water
1 teaspoon ground cinnamon
6 firm medium bananas, cut into 1/4-inch slices
Cake
1 yellow cake mix
1/2 cup cooking oil
3 eggs
1 cup buttermilk (do not uses cup water replace it with buttermilk)
1 small box  pudding mix vanilla
Steps
Heat oven to 350°F
Stir 6 tablespoons butter, 1 1/2 cup brown sugar and 1 tablespoon water and cinnamon until well blended. heat until all combined. Arrange all banana slices to fit tightly together over brown sugar mixture in pans and set aside.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread cake batter over banana slices in each pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

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Friday, March 22, 2019

Martha Steward Pecan Pie



1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves

Directions
1.
Preheat oven to 375 degrees. with rack set in lowest position.
2.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
3.
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

Recipe Link
https://www.marthastewart.com/312503/pecan-pie