Chocolate Skillet Cake & Ice Cream

 Oh, you are just going to fall in love with this cake!

 

1 cup flour

1/2 teaspoon baking soda

1 cup sugar

pinch of salt

1/4 cup (1/2 stick) butter

1/4 cup vegetable oil

2 tablespoons cocoa powder

1/2 cup of water

1/4 cup buttermilk

1 egg

1/2 teaspoon of vanilla

Icing:

1/4 cup (1/2 stick) butter

2 tablespoons

3-4 tablespoons milk

1/2 cup chopped pecans

2 cups powdered sugar

1/2 teaspoon of vanilla

ice cream (to serve)

caramel sauce

whip cream

 

Warm up the oven to 350°F. Set aside flour, baking soda, sugar, and salt in a mixing bowl. Bring butter, vegetable oil, cocoa powder, and water to a boil in a 10-inch cast iron skillet.

Take it out from the heat and thoroughly combine the dry ingredients. Combine the buttermilk, egg, and vanilla extract. Bake the cake in the pan for 15 to 20 minutes, or until a toothpick comes out with only a few moist crumbs. Prepare the frosting while the cake is cooling. Bring the butter, cocoa, and milk to a boil in a saucepan. Remove from the heat and stir in the icing sugar, walnuts, and vanilla extract. To combine, stir everything together. Serve with vanilla bean ice cream, caramel sauce, and whipped cream on top of the warm cake.

Grape Salad

 

A unique refreshing salad to serve as a first course or dessert.

 

Ingredients

 

16 oz sour cream

16 oz cream cheese

1 cup sugar

1tsp of pure vanilla

4 lbs green seedless grapes

4 lbs red seedless grapes

4 cups pecans

1-quart strawberries

 

Combine cream cheese and sugar, then add sour cream and vanilla. Fold in the remaining ingredients, making sure to coat evenly. Save some fruit and pecans for garnish. This recipe serves 15 to 20 people.

Whenever you're finished with this recipe, you can use low-fat sour cream and cream cheese. Splenda can also be used. You may substitute any other fruits you desire. Brown sugar can also be sprinkled on top.

BACON AND CHEESE QUICHE

Make it not only an easy dinner night but yummy as well.

 

 Ingredients :

5 green onions, chopped, divided

1 tomato, chopped, and divided

12 slices Bacon

1 cup sliced fresh mushrooms

12 eggs

1/3 cup Light Sour Cream

1 cup 2% Milk Shredded Cheddar Cheese

1 cup 2% Milk Shredded Mozzarella Cheese

 

Preheat the oven to 325oF.

Set aside 2 tablespoons each of onions and tomatoes. Cook bacon until crisp in a large skillet. Remove the bacon from the skillet, leaving 1 tablespoon of drippings in the skillet. Using paper towels, drain the bacon. Cook and stir mushrooms in reserved drippings for 2 minutes, or until tender. Take the pan off the heat. -Crumble the bacon. Mix in the remaining onions and tomatoes in the skillet.

Whisk together the eggs and sour cream until well combined. Pour into a 139-inch baking dish that has been greased; top with bacon mixture and cheese.

Cook for 30 minutes, or until the center is set. Finish with the reserved onions and tomatoes. Allow standing for 5 minutes before cutting and serving.

CHERRY DELIGHT

You must try this delightfully beautiful dessert!!

 

CRUST:

7 tablespoons unsalted butter

1 1/2 cups graham cracker crumbs

3 tablespoons granulated sugar

 

FILLING:

8 ounces of cream cheese, softened

1 cup powdered sugar

1 teaspoon pure vanilla extract

1 container cool whip, 8 ounces

1 can cherry pie filling, 21 ounces

 

Step 1: Place the butter in a medium mixing bowl. Microwave for 30 seconds, or until completely melted.

Step 2: Stir in the graham cracker crumbs and sugar until well combined.  Step 3: Firmly press the crumb mixture into the bottom of a sprayed 8 x 8 baking dish. Place aside.

 

Step 1: Place the cream cheese in a large mixing bowl. Mix with an electric mixer until the cream cheese is smooth and free of lumps. 

Step 2: Stir in the powdered sugar and vanilla extract.

Step 3: Add the cool whip and mix until it is combined with the cream cheese, but do not overmix.

Step 4: Using a spoon or offset spatula, spread the filling evenly over the graham cracker crust.

Step 5: Spoon the cherry pie filling over the top and carefully spread it out evenly.

Step 6: Place in the refrigerator for at least 2 hours before serving.

Lemon Butter Baked Shrimp

 

If you love shrimp, you will love making this recipe.

 

1 lb. raw shrimp, cleaned, peeled, and deveined

8 Tbs. butter (1 stick), melted

3 cloves garlic, minced (my addition)

1 packet of Good Seasons Italian all-natural seasoning

1 1/2 lemon, sliced into circles

1 Tbs. dried parsley leaves

1 tsp. black pepper, ground

 

Warm up the oven to 350 degrees Fahrenheit.

Within a small bowl, combine the melted butter and minced garlic; pour into a 9x11  inch glass casserole dish, spreading it evenly.

Set up the lemon slices in a single layer on top of the butter.

Put together the shrimp, cleaned and deveined, on top of the lemon slices.

Season the shrimp with Italian seasoning.

On top, sprinkle with parsley flakes and pepper.

Cook for 15 minutes, uncovered, in a preheated oven.

MEXICAN CASSEROLE

How about a Mexican night, with this delicious recipe?

 

ingredients:

1 pound ground beef

(1) (15 oz) can of sweet corn, drained

1 cup mild, chunky salsa

¼ cup sliced black olives

3 ½ cups cooked egg noodles

(1) (15.25 oz) can of kidney beans, drained and rinsed

¼ cup taco sauce

1 (1.25 oz) package of taco seasoning mix

½ cup tomato sauce

 

Warm up the oven to 325°F

Cook ground beef in a skillet over medium heat until evenly brown. Drain.

Within a 913-inch baking dish, incorporate the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix, and tomato sauce.

In a preheated oven, bake for 1/2 hour or until thoroughly cooked.

Polish sausage , Sauerkraut and potatoes

 Awe this is a great dish, that the whole family will enjoy!

 

2 (14 ounce) cans sauerkraut, undrained

5 or 6 potatoes, peeled and cut into large chunks.

1 cup water

1 pound Polish sausage, cut into chunks

1 teaspoon caraway seeds

1 bay leaf

1/4 teaspoon pepper

 

In a slow cooker, combine the sauerkraut and potatoes with the spices and water.

Put the sausage on top.

Roast until potatoes are tender, about 4 hours on high or 6 hours on low.

Whole Roasted Cauliflower

A yummy way to eat this healthy veg!

 

1 head of cauliflower

Fresh thyme

2 bay leaves

4 cups (1l) vegetable or chicken stock, depending on the size of the cauliflower

1/3 cup  melted butter

Fresh cracked pepper

 

Set the oven to 400 degrees. Remove the cauliflower's bottom and eliminate all of the leaves and stem without breaking them apart. Wash it quickly and pat it dry. Cover the cauliflower with stock and season with fresh thyme and bay leaf. Bring to a boil and reduce to low heat for 12 minutes. Remove the cauliflower head and place it in a cast iron pan or any oven-safe pan. Pour some of the cooking stock over the cauliflower, then top with melted butter. Season with fresh thyme and pepper to taste.

According to the size of your cauliflower, roast for 10-15 minutes, or until golden. Periodically baste with cooking juice. Check with a knife; if it easily slides in, it's done. Broil for an additional 2 minutes if you want more color, but keep a watch on it so it doesn't begin to burn. Take out from oven and top with fresh thyme. Serve with an additional drizzle of the buttery cooking juices.

 

PICKLED BEETS IN RED WINE

 

 In the South, it's canning season, and this recipe for Pickled Beets in Red Wine is always on the menu. It's an all-time favorite of ours, and I'm confident it will be one of yours too.

 

Equipment

Water Bath Canner

 

Ingredients

4 pounds beets

1 cup white sugar

1/2 cup dark brown sugar

1 cup dry red wine

1 1/2 cups red wine vinegar

1 cinnamon stick about 4-5 inches in length

1/2 teaspoon whole allspice

1/2 teaspoon whole cloves

1 1/2 teaspoons kosher salt

 

Clean the beets thoroughly and place them in a large pot of boiling water. Boil the beets for 20-25 minutes, or until they are tender when pierced with a knife.

Set up the beets in ice water to stop the cooking process.

Whenever the ends are cool enough to handle, cut them off, peel them, and slice them into 1/4-1/2 inch rounds.

 

Fill clean canning jars halfway with beets. I made use of pints.

 

In the meantime, bring the remaining ingredients to a boil in a pot. Lower the heat to low and continue to cook for 5-7 minutes. Take out the cinnamon stick.

Add the liquid over the beets, leaving 1/2 inch of space between them.

Tighten the two-piece lid on top.

 

Can for 30 minutes in a boiling water bath canner.

Before eating, store in a dry, dark place for 2 weeks.

 

 

FYI

 

Tzatziki sauce

 Tzatziki sauce is extremely popular and important in Greek cuisine. It was typically paired with pita bread, souvlaki, and gyros. This is great as a dip with fresh, crunchy veggies. But nothing beats a gyro: pita bread, gyro meat, lettuce, diced tomato, onions, and Tzatziki sauce.

 

1/2 cup plain Greek yogurt

1 tablespoon olive oil

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh dill chopped

1 clove garlic minced

1/2 cucumber diced

 

In a small bowl, combine all of the ingredients for the tzatziki sauce. Stir until thoroughly combined. Place aside.

Select each pita pocket bread so that it can be stuffed with excellence. Take care not to tear. Stuff with the vegetable fillings and top with tzatziki sauce for taste.

Spring Pea Ravioli with Prosciutto & Pea Shoots

 

 Homemade ravioli is an excellent weekend task. Create them on Sunday and freeze them for the week; you can just pop them in the boiling water straight from the freezer they'll only need an extra minute or so to cook.

 

2 cups frozen peas, defrosted

1/2 cup grated parmesan

1/2 cup ricotta

2 tsp. lemon zest

2. tbsp. minced mint

1 clove garlic

salt and pepper to taste

2 tbsp. olive oil

Pasta Dough

 

Pasta Dough

 

2 cups of flour, plus more for dusting

1/2 tsp. kosher salt

4 eggs

Ingredients for Serving:

 

2 tbsp. unsalted butter

4 slices of prosciutto

1/2 cup frozen peas, defrosted

2 ounces pea shoots

1 tsp. lemon juice

2 tbsp. minced mint

grated parmesan, for serving

 

First, prepare the ravioli filling. Combine peas, parmesan, ricotta, lemon zest, mint, garlic, salt, and pepper in a food processor. Slowly drizzle in the olive oil and blend until smooth. Keep the filling refrigerated until ready to use.

Second, make the pasta dough. To make the pasta, combine the flour and salt. Combine the eggs and flour in a mixing bowl until the dough forms. Pasta dough should not adhere to your fingers! If it's too sticky, add a bit more flour. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, or until it is elastic. Cover the dough with plastic wrap after placing it in a greased bowl. Refrigerate the dough for 30 minutes. Third, make pasta. Divide the pasta dough into four balls on a lightly floured surface. Roll the dough into an oval, one ball at a time, and dust both sides with flour. Pass the dough through a pasta machine, starting at the widest setting (0) and gradually moving to narrower settings. I went to the fifth setting on my pasta machine. If you don't have a pasta machine, roll out the pasta dough by hand until it's about 1/16" thick. The fourth step is to stuff the ravioli. Place 2 tsp. mounds on the rolled out dough, long side facing you, spacing the mounds about 1" apart. Water should be brushed over the dough. Place another piece of rolled-out pasta dough over the filling mounds. To seal the ravioli, press the dough down and squeeze out any air pockets around the filling. Cut the ravioli with a pastry cutter or knife. Place the ravioli on a baking sheet that has been lined with parchment paper. Repeat with the rest of the pasta dough. Allow ravioli to dry for 1 hour at room temperature. Prepare the ravioli. A large pot of salted water should be brought to a boil. Cook the ravioli for 4-5 minutes or until al dente.

Melt butter in a 12" skillet over medium-high heat while the ravioli cooks. Cook until the prosciutto is crisp, about 3 minutes. Cook for another 1-2 minutes after adding the peas and pea shoots. Transfer the ravioli to the skillet with a slotted spoon and 1/2 cup of the cooking water, lemon juice, salt, and pepper. To combine, toss everything together. Place the ravioli on a serving platter and top with the mint and parmesan.

Steamed Asparagus with Hollandaise Sauce

Beautiful, steamed asparagus with a butter Hollandaise sauce. This is a wonderful recipe for Mother's Day, a special breakfast, or a side dish for a special meal!

 

1 bunch asparagus

10 tablespoons unsalted butter  

3 egg yolks

1 tablespoon lemon juice

1/2 teaspoon salt  

1 pinch cayenne

 

Break off the tough ends of the asparagus with your fingers. When you bend the asparagus spears near the end, they will naturally break where the spear is no longer tough. Make the Hollandaise sauce as follows:

In a small saucepan, melt the butter. Combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend the eggs on medium to medium-high speed for 20 to 30 seconds, or until lighter in color.

 

While the blender is running, reduce the speed to the lowest setting and slowly drizzle in the hot melted butter. After all of the butter has been incorporated, continue to blend for a few seconds.

If necessary, season with more salt or lemon juice. While the asparagus is steaming, keep warm. Bring the water in your steaming pan to a boil before adding the asparagus. Place the asparagus on the rack to steam. Cover.

Steam for 3 to 5 minutes, or until tender but still slightly crisp, but not mushy. The timing is determined by the thickness of the asparagus spears. Plate the asparagus before serving. Serve with Hollandaise sauce.

 

 

 

 

 

 

German Potato Pancakes

Try these German Potato Cakes on their own or as a side dish.

 

INGREDIENTS

3 lbs potatoes peeled

1 large onion, quartered

3 eggs, beaten

1⁄2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon parsley

 

Cover the potatoes in cold water until ready to grate in the food processor.

Shred the potatoes and onion in the food processor using the medium shredding blade.

Dry the potatoes and onion between paper towels. Combine the potato mixture, eggs, flour, baking powder, parsley, and salt in a large mixing bowl. Heat 1/8 inch vegetable oil in a large skillet until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry for 3 minutes per side, or until crisp and golden brown on both sides. Keep warm in a 100°F oven after draining on paper towels.

Pair with applesauce.

Loaded Baked Potato Casserole

 

 Baked potato casserole topped with crispy bacon, lots of cheddar cheese, and green onion. The ideal side dish recipe that feeds a crowd!

 

5 pounds Yukon gold potatoes  washed, peeled, and cut into large chunks

 water to cover the potatoes in a large stock pot

8-ounce package of cream cheese

8 tablespoons butter

1/2 cup sour cream

1/4-1/2 cup milk

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 cups sharp cheddar cheese

8 slices bacon, cooked and crumbled

4 green onions, sliced

 

Arrange the potato chunks in a large stock pot. Cover the potatoes with water or chicken broth. Bring to a boil, then reduce to a simmer for 20-30 minutes, or until the potatoes are fork tender. Remove the potatoes from the liquid. Return the cooked potatoes to the pan. Add in butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Using a potato masher, mash the potatoes until most of the clumps are removed.

Preheat the oven to 375 degrees. Add in the milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired.

You can also use a hand or stand mixer to get the potatoes extra fluffy and smooth.

Add 1 cup of sharp cheddar cheese to the potatoes and half of the cooked bacon crumbles. Stir to combine.

Spread the potatoes in a lightly greased 9 x 13-inch casserole dish. Top with remaining cheese and bacon. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Garnish with green onions and serve

California Club Ham Sandwich

 

 This is a very easy pleasing sandwich your entire family will enjoy. It makes a great lunch sandwich or even an easy dinner idea.

 

6 slices ham sliced thin

4 slices of seven-grain bread

2 slices provolone cheese

4 leaves lettuce

2 tablespoons honey mustard

 

Grill seven-grain bread and spread honey mustard on one side of each slice.

layer Two slices of bread with ham. Provolone cheese and lettuce leave on top.

Serve with the remaining bread, and cut into quarters.

Crepes

  

Crepes are a must-have recipe! They're precisely thin, tender, buttery, delicate, and golden-brown speckled excellence.

 

These variables simple crepes are just as good as the ones you'll find at your local creperie! And the topping or filling options are limitless!

 

1 1/2 cups milk

1 cup all-purpose flour

2 tsp granulated sugar

1/4 tsp salt

3 Tbsp unsalted butter, melted

1/2 tsp vanilla extract

3 large eggs

Butter for pan

Powdered sugar, for dusting

Desired fillings

 

Combine the milk, flour, sugar, salt, butter, vanilla, and eggs in a blender, and blend on low for 10 seconds, or until well combined.

If there is any flour sticking to the sides or bottom of the blender, scrape it down and blend for a few seconds longer.

1 hour covered and chilled (or overnight if desired).

 

Melt butter in a 10-inch nonstick skillet over medium heat.

Stir the batter gently with a spoon to blend the separated layers.

Lightly butter a skillet, then lift it and pour a scant 1/4 cup batter into it, tilting and swirling it in a circular motion to coat the entire bottom portion of the pan with batter. Bake until the bottom is golden brown, then use an offset spatula to lift an edge of the crepe, grab the edge with your fingertips, and flip the crepe to the opposite side. Cook until golden brown spots form on the bottom.

Place on a wire rack. Repeat until all of the batters are gone. (if needed reduce burner temperature slightly).

Roll or fold crepes into fourths after dusting with powdered sugar, or fill with desired fillings and fold.

Skillet Black-Eyed Peas with Ham Leftovers

 

Skillet Black-Eyed Peas using Ham Leftovers: a tasty way to use up remaining ham as well as black-eyed peas.

 

Ingredients

2 Tbsp oil

1 1/2 cup grated carrot 1 large carrot

1 1/2 cups baked ham, cubed

1 small parsley root, optional

2 1/2 cups black-eyed peas, precooked

2 Tbsp tomato puree

2 Tbsp sour cream

Salt, ground black pepper, and oregano to taste

Parsley leaves chopped to garnish

 

Combine the oil, carrot, and ham in a skillet. Cook for about 3 to 5 minutes.

Prepare for 10 minutes after adding the black-eyed peas, tomato puree, sour cream, and parsley root.

Because the ham is already salted, salt test and add as needed.

 

To taste, season with black pepper and oregano.

Before serving, garnish with chopped parsley leaves.

Easter Leftovers: Hard-Boiled Egg and Pea Salad

  

To put together this straightforward Easter remainders hard-boiled egg pea salad, combine chopped onion, celery, chopped eggs, and peas with a few simple condiments to create a salad that is ready in minutes but is not lacking in taste.

 

1/2 cup chopped red onion

1/2 cup chopped celery

1/2 cup mayonnaise

2 tablespoons mustard

8 hard-boiled eggs chopped

1-10 ounce package of frozen peas cooked

salt and pepper

1 tablespoon finely chopped fresh sage

Spring mix salad to serve

 

Combine the onion, celery, mayonnaise, mustard, salt, and pepper in a mixing bowl. Combine the cooked and cooled peas with the chopped hard-boiled eggs. Serve on top of a Spring mix salad with your favorite salad toppings, or wrap in lettuce leaves.

Italian Easter Bread

  

The milk and sugar sweet bread with an Easter egg in the middle! There are numerous Italian recipes for Easter bread, some savory and some sweet. This one is entertaining.

 

1 package Rapid Rise yeast

1.25 cups scalded milk, cooled to room temperature

pinch of salt

1/3 cup butter, softened

2 eggs, beaten

1/2 cup sugar

3.5 cups flour (approximate)

1 egg, beaten with 1 teaspoon of water

6 dyed Easter eggs

Sprinkles

 

Combine yeast, warm (not hot) milk, salt, butter, eggs, and sugar in a large mixing bowl. Add half of the flour and beat with a dough hook until smooth.   Add the remaining flour gradually to make a stiff dough. Don't worry about how much flour you end up with; just keep adding until the dough is no longer sticky.  Knead until smooth with a dough hook attachment or knead on a floured board. Place in a greased bowl, cover, and set aside in a warm place to rise for an hour. Work down the dough and cut it into 12 pieces. Continue to roll each piece into a 14-inch-long 1-inch-thick rope, then twist to form a "braid," pinching the ends, and loop into a circle. Set on a baking sheet that has been greased or lined with parchment paper or a Silpat. Cover and set aside for another hour or so to double in size. Brush each slice of bread with the beaten egg wash. Apply the sprinkles. Place an Easter egg in the center of each bread ring, establishing a dent with the egg. Cook at 350°F for 20 to 25 minutes, or until golden. Allow cooling on a rack.

Traditional Italian Easter Pie

This pie, which is traditionally served after an Easter Sunday feast, can also be enjoyed for breakfast, lunch, or dessert! Check out this delectable recipe and try it for yourselves.

 

Ingredients

3/4 cup powdered sugar, plus extra for garnish

3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 (15-ounce) container of whole milk ricotta cheese

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets fresh phyllo sheets or frozen, thawed

3/4 stick (3 ounces) of unsalted butter, melted

 

In a food processor, combine 3/4 cup powdered sugar, eggs, vanilla, orange zest, and ricotta until smooth. Combine the rice and pine nuts in a mixing bowl. Set aside the ricotta mixture. Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch glass pie dish lightly. 1 phyllo sheet should be placed over the bottom and up the sides of the dish, allowing it to hang over the sides. Melted butter should be brushed over the phyllo. Place a second sheet of phyllo dough on top, laying it opposite to the first. Continue layering the remaining phyllo sheets, alternating between layers and buttering each one. Fill the dish with the ricotta mixture. Gently fold the overhanging phyllo dough over the top of the filling to completely enclose it. Brush the entire surface with melted butter.

 

Cook for 35 minutes until the phyllo is golden brown and the filling is set. Place the pan on a cooling rack to cool completely. Sprinkle powdered sugar on top of the pie and serve.

 

 

Easy Hawaiian French Bread Pizza

  

                              

It only takes a few minutes to prepare and 10 minutes to bake this Quick and Easy Hawaiian French Bread Pizza.

 

1 loaf French Bread, sliced in half lengthwise

½ cup heavy cream

½ cup barbecue sauce

4 cups shredded mozzarella cheese or cheese blend

½ cup cooked ham, thick slices or cubed

½ cup pineapple, chunks or diced

½ teaspoon Italian seasoning

 

Set the oven to 400°F.

Set up both bread portions and cut sides on a baking sheet lined with foil.

In a small container, combine the heavy cream and the BBQ sauce until well combined, then spread evenly over the bread halves.

Shredded cheese should be sprinkled on both halves.

Place the pineapple and ham on top of the cheese.

Bake for 10 minutes, or until the cheese melts and is bubbly. (You can also broil for about 5 minutes for a crisper crust)

Take out from the oven and slice

Appy of Bacon wrapped shrimp

  

Bacon-wrapped shrimp are baked with brown sugar for a sweet and savory appetizer! This recipe is extremely quick and simple to prepare.

 

1 lb shrimp about 20 cleaned, peeled, and deveined

7 thick pieces of bacon cut into thirds

4 tablespoons salted butter melted

1/4 cup brown sugar

1/2 tablespoon chipotle powder

 

Line the surface of a baking sheet with aluminum foil. Preheat the oven to 400 degrees Fahrenheit.

Wrap each shrimp with a third of a slice of bacon and secure with a toothpick. Place them on a baking sheet.

1 pound shrimp, 7 thick slices bacon

 

Melted butter, brown sugar, and chipotle powder should all be combined.

4 tbsp salted butter, 1/4 cup brown sugar, 1/2 tsp chipotle powder

 

Apply about two-thirds of the butter mixture over each shrimp. Set aside any leftover butter mixture.

15 minutes in the oven. Remove the shrimp from the oven and set the broiler to high.

Brush the remaining butter mixture over each shrimp one more time. (stir before brushing).

 

Broil for 1-2 minutes, or until the mixture is bubbly.

Fab wings for dinner tonight Spicy Maple

 I've never had a sweet and spicy flavor combination like this before.

 

1/4 cup real maple syrup or honey

 

1/4 cup raspberry jalapeño sauce or chili sauce

 

2 tablespoons fresh chives, chopped

 

1 tablespoon low-sodium soy sauce

 

1/2 teaspoon ground mustard

 

1/4 teaspoon cayenne pepper

 

10 chicken wings, uncut

 

Preheat the oven to 375°F. In a small mixing bowl, combine all ingredients except the chicken; set aside.

Cut each wing at the joint on a poultry cutting board. Wing tips and excess skin should be removed and discarded.

Place the wings on a 15 x 10 x 1-inch baking pan. Pour mixture over wings, turn over, and coat evenly with a brush.

After 30 minutes, turn the wings over and brush with sauce. Bake for 15 to 25 minutes more, or until the juice of the chicken is clear when its thickest region is cut to the bone. Serve the chicken with the sauce.