1/4 cup melted butter1 cup flour3/4 cup sugar2 teaspoons baking powder3/4 cup milk5 -6 peaches, sliced3/4 cup sugarTotal Time: 30 minsPrep Time: 10 minsCook Time: 20 mins
How to Make It
1 Preheat oven to 350°.2 Pour melted butter into an 8×8 pan.3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.4 Pour over melted butter.5 Cover with peach slices.6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.
4 cups chicken breast chopped or 2-15oz. cans 1 1/2 cups sliced seedless grapes (red or white) 3/4 cup chopped celery (this is a little too much for me, I’d reduce to 1/2 cup or less) 1 Tbs sugar 1 Tbs Worcestershire sauce 1 Tbs lemon juice 3/4 cup pecans 1 cup mayonnaise
Sift together dry ingredients.Mix together wet ingredients and incorporate into dry. Stir until smooth.Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.Remove and drain.Roll in cinnamon sugar while still warm and serve.
DIRECTIONS: *Pre-heat the oven to 300 degrees F / 149 degrees C / Gas 2 Cool or Slow *Grease and line (or grease and flour) a 20cm (8 in) square or round tin and set aside. *Sieve flour into large mixing bowl, add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended, then increase to fast speed and mix for another 2 or so minutes, when you have a smooth batter (it will be quite thick/stiff). *Pour into already prepared tin, place in centre of oven and cook for about 1 hour 15 mins to 1 hour 30 mins, test with skewer if it comes out clean cake is done. *Decorate with jam/cream or whatever you wish.
Sometimes, the easiest way to the heart of a man is his stomach! My secret is romantic cookies! Check out these lovely cookies, you’ll love’em!
1 box of strawberry cake mix.1 tsp of baking powder.2 eggs.⅓ cup of vegetable oil.½ tsp of vanilla extract.2 cups of milk chocolate chips.Chocolate hearts.Valentine sprinkles.
Mix together the cake mix, eggs, baking powder, vegetable oil and vanilla in a large mixing bowl and mix using an electric mixer on medium speed until well combined.Mix in the milk chocolate chips.Drop 1 inch balls onto a baking sheet lined with parchment paper, you can use a tablespoon or a cookie scoop.In a preheated oven to 350° bake for 10 minutes.Let cool in the baking sheet for 5 minutes then sprinkle the valentine sprinkles on top.Let cool on a wire rack completely then place a chocolate heart on top of the cookies.Voila!Easy, peasy and lovely! This strawberry chocolate chip sweetheart cookies are from the top of the list! They’re super delicious and they look awesome! You’ll thank me later.
2 cup dry elbow macaroni4 cup shredded Triple Cheddar Cheese blend, divided [*see cook’s note]2 cups whole milk1 [10¾ oz] can cheddar cheese soup⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]½ cup sour cream4 Tbsp melted butter2 large eggs1 tsp ground mustard½ tsp salt½ tsp white pepper
Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.Spread the last of the cooked elbow macaroni over the cheese layer.Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.Dot the top with butter just before baking.Bake for 40 minutes until golden and bubbly. Serve hot.
NOTESThe cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.
OMG! This is DELICIOUS!This is Absolutely Out of this WORLD, it will be your new favorite Fried Chicken Recipe!
INGREDIENTS SERVINGS 4 6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks) 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup) 1 large egg 1⁄2 teaspoon seasoning salt (no more as the canned soup is salty enough) 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons) 10 tablespoons cornstarch 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon seasoning salt 1 teaspoon ground black pepper 1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional) DIRECTIONS In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined. Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe. In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper. Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely. Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour). Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried). Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces). Once the chicken is doughy test oil by dropping in a piece of the “dough” into it the oil is ready when it stars to fry immediately. Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear. Drain on a rack. Notes: The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken, if desired you may brown the chicken pieces firstly in a little oil then finish cooking in the oven, don’t bother using a different flavor of condensed soup it will not be good, this also works well using skin on chicken thighs or drumsticks, it’s best to use all the same so the chicken will cook at the same time, there is enough batter for 6 large skin on chicken thighs — plan slightly ahead as the coated chicken needs to sit at room temperature until it becomes doughy — this is delicious!
Ingredients: 16 even-sized open cup mushrooms, stalks cut level 3 tbsp olive or coconut oil 1/4 c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1 1/2 tbsp lemon juice salt and freshly ground black pepper to taste 1/4 c fresh breadcrumbs
Directions: Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
Ingredients 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 8 ounces cream cheese, softened 1 teaspoon vanilla 1 large egg 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 cups semi-sweet chocolate chips Directions Preheat oven to 350°F. With an electric mixer cream butter and sugars until nice and creamy. Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth. Add vanilla and egg and mix. Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much! Turn off your mixer and add the chocolate chips, folding by hand with a rubber spatula. Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren’t too close though! Bake in your oven for 9-11 minutes, I do mine for 10. Cool on a rack and once they are all the way cool put into a plastic bag or container and keep in the fridge! Since they have cream cheese in them you don’t want them to spoil! These are the best chocolate chip cookies ever! They stay nice and moist! Makes about 3 dozen.
2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.