1 can Pillsbury Grands™ Refrigerated Biscuits
1/2 cup Land o’ Lakes Cinnamon Sugar Butter Spread™
1/2 cup powdered sugar
2-3 tablespoons water
Learn how to make them here...
Ingredients
- 3/4 cup silver tequila
- 3/4 cup freshly squeezed lime juice (from 6 to 8 limes)
- ⅓ cup honey
- 1 tablespoon plus 1 1/2 teaspoons coarse salt
- 3/4 teaspoon freshly ground pepper
- 4 1/2 pounds chicken drumsticks (about 20)
- 3 tablespoons safflower oil
- Clementine or orange wedges, for serving (optional)
Preparation
Combine tequila, lime juice, honey, salt, pepper, chicken and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.
Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag. Pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.
Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.
On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
A friend of mine had horseradish coleslaw in a restaurant and loved it, so I decided to make it at home. It turned out so good, it’s very forgiving, you can just add or subtract the amount of horseradish to taste. You could even try just adding horseradish to your own creamy coleslaw recipe ~ Jan
Ingredients
1 large bag of coleslaw mix
1 cup mayonnaise
1/2 cup sour cream
1/2 lemon, juice of
1 tablespoon horseradish ( or to taste)
1-2 tablespoons Splenda or sugar
1 tsp. dry mustard
salt and pepper to taste
Directions
Shred cabbage, and soak in cold salted water for one hour.To prepare dressing, combine all remaining ingredients together.When ready to prepare salad, drain cabbage well and toss with dressing.
This has always been a family favorite of ours, perfect for this January weather...
Ingredients
- 2 cups fresh broccoli florets
- 1 small onion, thinly sliced
- 1 tablespoon butter
- 3 boiled potatoes, cubed
- 2 cups milk
- 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- Sliced mushrooms
- Flour to thicken, approximately 1/4 cup
Directions
- In a large saucepan, sauté broccoli, mushrooms and onion in butter until tender.
- Stir in flour to make a roux, then add milk, basil and pepper; heat through. Add
- cheese; stir until melted. Yield: 4 servings.
I’m on a fried chicken kick this week and this Amish Fried Chicken is a recipe I’ve made several times with good results. The seasonings are really good, the dried marjoram gives it a different flavor.
This is the recipe I made, from Food.com with just a few adaptations to the spices. I used garlic powder instead of garlic salt, and also added a teaspoon of onion powder. I also added a teaspoon of paprika for a nice golden color. I also soak it overnight in sweet milk, I think that milk makes chicken more tender, and gives it a nice flavor.
This is so easy because you bake it instead of fry it, it’s really delicious. ~ Jan
Photo courtesy of Midwest Living
The food of your childhood is always the best, and my mother’s fried chicken was absolutely world class.
We had chicken every Sunday, and it didn’t come from a store, but from our own backyard. It was a gruesome task, dressing a chicken, but we were country people and lived off the land. The meat was amazing, you simply can’t get farm raised chickens now unless you find a grower and pay a premium price, but with a few tips as to how Mother made her chicken, I’m sure that yours will turn out very well.
The first thing she did was to soak the chicken pieces overnight in buttermilk. She always cut the breasts so that there was a “wishbone” and it was the most tender, coveted part of the chicken.
She would heat lard in a black iron skillet, which is a tricky thing, because iron heats so quickly, that when you put your chicken pieces in to fry, you turn it down to medium or even medium low, or your chicken will brown too quickly and by the time it’s cooked it will burn.
She would salt and pepper the chicken, wet from being soaked in the buttermilk, and then put it in a brown paper sack and shake it until coated, then drop it piece by piece into the hot fat.
Here’s how she cooked it, resulting in the best chicken you’ve ever eaten:
She always let her fat get really hot before putting in the chicken, if you don’t, it will stick to the skillet and the crust pulls away from the chicken.
She never put a lid on it when it was frying, this steams the chicken and results in a soggy, not crisp crust.
She turned it often, very often, like every 5 minutes, taking the wings and legs out first and blotting them on a folded paper sack, we didn’t have paper towels in those days.
She cooked the breasts for approximately 35-45 minutes until a deep golden brown, remember, keep turning
Gravy:
The best part, drain the skillet of all but 2-3 tablespoons of fat drippings, stir in 2-3 tablespoons of flour, salt, pepper and cook until a very light brown, then stir in milk, approximately two cups, stirring constantly so that it doesn’t lump. Today we use a whisk, she always used a wooden spoon. Cook until thick, add more milk if needed, or if the gravy seems thin, just cook it down to the right consistency.
Black iron continues to cook after it’s removed from the heat, you may need to add a bit more milk to the gravy before stirring.
And that’s it, the recipe for the best fried chicken you will ever eat.
Enjoy… ~ Jan
Even they aren’t trendy, sausage balls have been around forever, and they’re still one of the most requested recipes on Betty Crocker’s site, people love them, and even if they aren’t tres chic, they are absolutely delicious. I’ve blogged about these before, but some things are definitely worth repeating.
There are lots of variations, but I never deviate from the original, sometimes you just don’t mess with the classics. Super Bowl Sunday will be here soon, pick up a box of Bisquick in your local market, put together this recipe and you’re in for a treat. It’s an oldie, but definitely still a goodie. ~ Jan
3 cups Original Bisquick Baking Mix
1 pound pork sausage (I like Bob Evan’s Hot)
4 cups shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
12 cup milk
12 teaspoon rosemary leaves, crushed
1-1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley blakes
Barbecue or chili sauce, if desired
1. Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan.
2. Stir together all ingredients using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Photo and recipe courtesy of You Sweet Talker, Betty Crocker :-D
Ree just posted her favorite kitchen utensils and links to them, but thanks to dear hubby, I already have a couple of her favorites. I mentioned often that I loved her flat whisk and her slotted (fish) turner and last December he actually called Ree’s assistant to find out what they were, and he ordered them both for me, the Stainless Steel Flat Wisk and also the LamsonSharp Pro Slotter Turner. I meant to blog about it, totally forgot, but you can imagine how thrilled I was to think that he took the time, actually made several phone calls, eventually getting to the right person to find out what they were.
So now I’m looking at the rest of the things she loves, and I’m thinking that I really need her offset spatula. *grin* And the knife, heart be still, but dang, it’s pricey!
I continue to be such a fan of Pioneer Woman. She’s just the best!
Here’s the link to the tools, and you can also enter her win them, along with the other 1,478,972 people who are trying to get them.
Oh, I do love what he got me, in case you’re interested, they’re just awesome! ~ Jan
INGREDIENTS
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- TOPPING:
- 3 tablespoons butter
- 1 cup panko bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Source: Food Network
This just might be the best hot chocolate ever. No more nasty chemical laden Swiss Miss at my house, this is so easy to put together, it tastes sinfully delicious and this is under 40 calories a cup. I adapted this recipe from Hershey’s Cocoa, it’s SO good, just the perfect finish to a cool winter evening. ~ jan
1 cup Unsweeted Almond Milk (I use Silk, 30 calories, <1 carb per cup)
2 Tablespoons Splenda
2-3 teaspoons Hershey’s Cocoa
dash salt
1/2-1 teaspoon vanilla extract
Microwave your milk in a mug until hot, mine takes about 1.5 minutes.
Meanwhile stir the rest of the ingredients together, except for vanilla. Add to mug of hot milk, and whisk to blend, then stir in the vanilla. Top with whipped cream, if desired.
Note: The first time I made this, I added a splash of half and half, the next time I didn’t. Of course it was a bit richer with the half and half, but still amazing without. You can also add just a dash of cinnamon to make Mexican Hot Chocolate.
This is a keeper, Almond Milk rocks, I will never look for another hot chocolate, this one, as Hershey says, is perfectly perfect...
Carb count - 5-6 carbs
Photo courtesy of Hershey’s Chocolate
