Worlds Best Recipes: September 2013

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Tuesday, September 24, 2013

The Best Damn Brownies You'll Ever Put In Your Mouth

The Best Damn Brownies You'll Ever Put In Your Mouth

I know that's saying a lot but these are indeed the best damn brownies you'll ever put in your mouth. Once you ever eat one of these brownies you won't be able to stop. You'll want another and then you'll want another. And then you'll realize that these are indeed the best damn brownies you ever put in your mouth.

Ingredients

For the Brownie layer

10 tbsp unsalted butter

1 1/4 cups white sugar

3/4 cup cocoa powder

1/2 tsp salt

2 tsp vanilla extract

2 large eggs

1/2 cup flour

For the Oreo layer

1 package of Oreo (regular stuffed or double stuffed)

For the Cookie Dough layer:

1/2 cup unsalted butter (at room temp)

1/4 cup brown sugar

3/4 cup white sugar

1 egg

1 1/4 tsp vanilla extract

1 1/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 cup semi-sweet chocolate chips

Instructions

For the Brownie layer

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

For the Cookie Dough layer

Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

Assembly

Pre-heat the oven to 350 degrees.

Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.

Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the brownies.

Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.

Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.

Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Serve with ice cream

You can eat these hot from the oven but what I suggest is to cut out your brownie and put it in a bowl. Add a big scoop of ice cream to the bowl and once you taste them you'll know and understand why these are truly the best damn brownies you will ever put in your mouth.

Rocky Road Brownies

Looking for an easy yummy recipe that you can either make from a box or from scratch.

Ingredients

1 box or package brownie mix

Water, vegetable oil and egg called for on brownie mix box

1⅓ cups (8 oz) semisweet chocolate chips

1 to 1⅓ cups miniature marshmallows

¾ cup chopped peanuts

I only had white chocolate chips so I used those, plus put the marshmallows on top and put back into the oven to toast it up a bit

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box--except stir in 2/3 cup of the chocolate chips. Spread in pan.

Bake brownies as directed on box. Immediately after removing from oven, sprinkle with 1 to 1 1/3 cups miniature marshmallows, remaining 2/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely, about 2 hours. For 16 brownies, cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered.

If you want to play around with this recipe its perfectly all right. I've made them with white chocolate chips and milk chocolate chips. And I've tried it by adding a half cup of coconut.

You now know exactly how to make Rocky Road Brownies. So what are you waiting on. Get busy making these delicious Rocky Road Brownies.

Butterfinger Brownie Recipe

Butterfinger Brownie Recipe

Ingredients

1 cup butter

1 cup light brown sugar

½ cup granulated sugar

2 tsp vanilla

2 eggs

2½ cups all purpose flour

1 tsp baking soda

1 tsp coarse sea salt

2 cups coarsely chopped Butterfinger Bars

Butterfinger Buttercream:

Ingredients

½ cup room temp butter (1 stick)

½ cup vegetable shortening

2½ – 3 cups powdered sugar

½ cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Directions

Preheat oven to 350° Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfinger. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.

Remove from oven and cool completely. Butterfinger Buttercream: Cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!) Spread on your cooled brownies

Agin these are some of the best brownies you'll ever eat in your life. If you love butterfinger candy bars you'll love these. Try them and see what I mean. Enjoy!

Kit-Kat Brownies Recipe

Kit-Kat Brownies Recipe

Wow, these Kit-Kat Brownies are so good! This is perfect for bake sales, fundraisers, or your kid’s school party. You may never make normal brownies again!

1 1/2 sticks butter (plus extra for greasing pan)

1 1/2 cups sugar

2 large eggs

2 tablespoons water

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 tsp baking powder

2/3 cup all purpose flour

5 fun size Kit Kats

Preheat oven to 350 degrees F.

Grease a 9″ by 13″ glass or nonstick cake pan with butter.

Beat the butter and sugar together in a large bowl until blended.

Beat in the eggs 1 at a time then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with cocoa. Finally stir in flour until just blended.

Pour 2/3 of batter into prepared pan. Line individual Kit Kats on top of batter. Pour the rest of batter on top to cover candy bars completely.

Bake for 30 – 35 minutes until the center is set.

Cool before cutting.

Yes I know those Kit Kats make those brownies into something like you've never had before. Yes they are the most delicious brownies you ever tasted in your life. And yes it's perfectly okay to get up and make them at 4 A.M. I confess I've done the same exact thing. No I really don't think we need to talk to anyone. Just make another pan of the brownies.

Monday, September 23, 2013

Chicken Marbella Is One Of The Best Chicken Dishes Ever

Delicious Chicken Marbella

Prunes, olives and capers jazz up chicken breasts in a simple dinner that's elegant enough to serve when company's coming. Serve this saucy dish over brown basmati rice or yellow saffron rice, I like it over the saffron rice. I know this recipe calls for chicken breasts but this delicious recipe can easily be made with chicken thighs that you have removed the skin and bone from.

I just simply love this delicious recipe. Make it with chicken wings and small chicken drum sticks for a delicious before dinner appetizer.

The overnight marination is essential to the moistness of the finished chicken. The chicken keeps its flavor and even improves the flavor over several days in the refrigerator. This dish is excellent for a picnic.

Ingredients For Your Chicken Marbella

1. 1/2 Cup Olive Oil.

2. One Half Cup Red Wine.

3. One Cup Pitted Prunes.

4. 1/2 Cup Pitted Spanish Green Olives.

5. 1/2 Cup Capers With A Bit Of Juice.

6. 6 Bay Leaves.

7. One Tablespoon Fresh Minced Garlic.

8. 1/4 Cup Dry Oregano Crumbled.

9. Ground Sea Salt And Fresh Ground Black Pepper.

10. Four Chickens Cut Up Or 16 Boned Skinned Chicken Thighs.

11. One Cup Brown Sugar.

12. One Cup Dry White Wine.

13. One Fourth Cup Fresh Chopped Cilantro.

14. Saffron Yellow Rice To Serve With The Chicken.

Instructions For Making Your Chicken Marbella

Combine the olive oil, red wine, prunes, olives, capers, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover your bowl and refrigerate over night.

Pre-heat the oven to 350 degrees.

Arrange your chicken in a single layer in one or two large shallow baking pans and spoon the marinade over the chicken. Sprinkle the brown sugar over the chicken and pour the white wine around the chicken in the pan or pans.

Bake, basting frequently with the pan juices, until the thigh pieces are good and done. Test one of the bigger ones to make sure.

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving tray. Moisten with a few spoonfulls of the pan juices. Sprinkle with the freshly chopped cilantro.

To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transfering the pieces to a serving platter. If the chicken has been in the refrigerator heat in the juices and allow it to cool to room temperature before serving. Spoon some of the reserved juice over the chicken.

I like to serve this chicken along with saffron yellow rice and green bean casserole. This is truly one of the best chicken dishes you will ever make and eat in your life. It is a little involved to make this chicken dish but it is so yummy. Try it and I think you will agree.

I love to make this dish as a appetizer and when I do I usually use the drumstick from chicken wings and people just love them. I love them myself because they are so delicious. Try them and see what you think. You can also do the same thing with skinned boneless chicken thighs. Cut the chicken thighs up in small pieces and stick frilled toohpicks in each small piece of chicken thigh for people to pick up. They will just love them I promise you. And everyone will be wanting the recipe.

Delicious Recipes That Go With This Dish

Click Here For A Jazzed Up Green Bean Casserole

Click Here For How Do You Make Authentic Scones

Click Here For The Worlds Best Mashed Potatoes

Click Here For World Famous Cheddar Bay Biscuits

Be Sure To Check Out These Award Winning Recipes Of Ours

Crunchy Chocolate Chip Cookies Recipe

Click Here For The Crunchy Chocolate Chip Cookies Recipe

No Bake Chocolate Oatmeal Cookies

Click Here For The No Bake Chocolate Oatmeal Cookies

Hamburger Steak With Onion Sauce

Click Here For The Hamburger Steak With Onion Sauce Recipe

Oreo Rice Krispy Treats

Here we have Oreo Rice Krispy Treats that I guarantee you that everyone will love. These are so easy to make yet one of the most delicious things I've ever tasted.

6 Cups Rice Krispie Cereal

20 Regular Oreos Chopped

5 cups Mini Marshmallows

3 Tbsp. Butter

White Chocolate For Drizzle

Instructions

Spray a 9x13 dish with cooking spray.

In a large bowl, pour measured Rice Krispie Cereal.

Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.

Add Oreos to Rice Krispy cereal and stir to combine.

In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.

Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.

As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.

Let sit until completely cooled. NOTE: When the rice krispy Treats had cooled I drizzled mine with some white chocolate and let it set until it hardened for a pretty finish.

I bet you can't eat just one.

Friday, September 20, 2013

Red Curry Fried Rice Recipe

Red Curry Fried Rice Recipe

If you have red curry paste then you really should try red curry fried rice. I have listed the ingredients I usually use in the recipe but you really can use almost any thing you have left over in the refrigerator in your red curry fried rice.

Let me tell you a secret about fried rice here. If you will prepare your rice the day before and put it into the refrigerator overnight it will always work out better for fried rice the next day. If you make the rice the same day you use it in the recipe it will never be as good.

In Harris Teeters and some other larger supermarkets you can now find Chinese Sausage. If you live near a Asian market they will have it. You may find it under the name Lap Cheong. If you buy the sausage from a Asian market it may come dried. If so soak it for a few hours before you dice it up and fry it. You want to fry this sausage until it is crisp.

1. One And A Half Cups Cooked Rice.

2. Two Links Chinese Sausage Chopped Up Fine.

3. One Half Cup Cooked Chicken In Cubes.

4. One Large Egg Well Beaten.

5. One Half Cup Frozen Chinese Vegetables.

6. One Tablespoon Fresh Minced Garlic.

7. Two Tablespoons Red Thai Curry Paste.

8. One Tablespoon Sesame Oil And One Tablespoon Vegetable Oil Mixed.

9. Salt And Pepper To Taste.

Start off by adding your oil to a skillet and add your Chinese Sausage and the garlic and fry until the garlic is done and the sausage is done. Add your chicken and fry until browned and mix it all well. Fry your egg in another pan and when done pour it out onto a cutting board and dice it up.

Now add all your ingredients to the skillet and heat until everything is cooked. Mix as you cook and be sure the curry paste gets well mixed through out the other ingredients. Serve at once in the center of a plate and garnish with fresh chopped cilantro or lemon grass. I guarantee you that you will have some of the most delicious fried rice you will ever eat.

You can serve this fried rice with steamed vegetables and a whole steamed tilpia and have a delicious festive meal that everyone will love. If you make the Red Curry Fried Rice please post a comment and let me know what you think about the dish.

Thai Red Chicken Curry

Thai Red Chicken Curry

You can use chicken breast for your Thai Red Chicken Curry if you want to but chicken thighs will work just great. Just buy your chicken thighs and remove the bones and skin from your chicken thighs. You can cut your chicken thighs up into small bite size pieces.The chicken thighs will taste wonderful in your Thai Red Chicken Curry and will taste wonderful in the recipe. And chicken thighs are one third the cost of chicken breast.

Thai Red Chicken Curry Ingredients

1. Two Tablespoons Olive Oil.

2. One Pound Chicken Breast Or Thighs Cut Up In Bite Size Pieces.

3. One Tablespoon Red Thai Curry Paste.

4. One Cup Zucchini In Small Bite Size Pieces.

5. One Red Bell Pepper Cleaned And Cut In Small Bite Size Pieces.

6. One Half Cup Carrots In Small Thin Slices.

7. One Large Sweet Onion Diced Fine.

8. One Tablespoon Cornstarch.

9. One 14 Ounce Can Coconut Milk.

10. Two Tablespoons Fresh Chopped Cilantro.

Heat your oil in a large skillet and then cook your chicken and vegetables stirring often. When your vegetables and chicken are done add the Thai Curry Paste, coconut milk and cornstarch mixed up in water. Cook until everything is well mixed and cooked. Then serve in a bowl over jasmine rice. Garnish your Thai Red Chicken Curry with cilantro and lime wedges. Some people like to toast coconut and sprinkle it on the dish as a garnish.

I hope you enjoy these delicious recipes as they are so delicious.

Thursday, September 19, 2013

Trashy Mexican Chicken Casserole

Trashy Mexican Chicken Casserole

Mexican chicken casserole. A gooey, cheesy, trashy mess. Totally delicious. Ingredients

2 c. shredded cooked chicken

1 c. shredded cheese

1 can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)

1/2 packet taco seasoning (or more- to taste)

Bag of Doritos

Instructions For Making Your Casserole

1. Pre-heat oven to 350 degrees.

2. In a mixing bowl, combine all ingredients except doritos.

3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Every once in a while we need comfort food like this delicious Mexican Chicken Casserole. I suggest using meat from skinned and boned chicken thighs to make this delicious casserole. Chicken thighs have much better flavor than chicken breasts and they are usually about 1/3 the cost of chicken breasts.

The Best Damn Coffee Cake Ever Made

Whether your choice of hot drink is coffee, tea or hot chocolate, a huge piece of this coffeecake should always accompany each mug. With the Holidays around the corner, many of us will have family visiting from all over, and this is the perfect snack cake to serve when it’s finally time to sit down and catch up. It is based on the recipe I use for hot milk cake, and truly shows the versatility of this batter.

The important part here is to introduce a caramel layer in the center which adds a gooeyness to the filling that is just delicious. To achieve this, I make my streusel recipe in 2 different ways. For the caramel interior, I use ¾ cup of flour and for the crunchy streusel top I use 1 cup of flour. I also added chopped, roasted pecans and shards of darks chocolate. To make it a real coffeecake, I drizzled my milk sugar glaze on top…try this, it’s just heavenly.

Streusel For Center of Cake

1 stick cold salted butter

¾ cup flour

½ cup packed brown sugar

½ cup granulated sugar

3 teaspoons cinnamon

Streusel For Top Of Cake

1 sticks cold salted butter

1 cup flour

½ cup packed brown sugar

½ cup granulated sugar

3 teaspoons cinnamon

Make each streusel in exactly the same way…Add the cold butter to a medium sized bowl and then add the dry ingredients. Cut the butter into the dry ingredients until it is all incorporated and resembles a coarse meal. The one make with less flour will be softer. Store both in the refrigerator or freezer until ready to use.

Coffeecake (makes 1-14” square cake)

1 recipe hot milk cake

1 recipe milk sugar glaze

1 ½ cups dark chocolate mini chips

1 ½ cups chopped, roasted pecans

First prepare both of the streusels and keep them in the freezer or refrigerator until ready to use. Roast and chop the pecans and chop the dark chocolate into small pieces and set aside. Prepare the batter and pour it into your paper- lined cake pan.

Pour in half of the batter and add all of the streusel made with the ¾ cup of flour.

Top this with the pecans and dark chocolate and pour the other half of the cake batter on top. Add the other streusel all over that will create a lovely crunchy top and bake this at 350°F for 30-40 minutes until the cake is golden brown and tests clean…do not over bake.

When cool, drizzle the milks sugar on the cake and set aside until ready to serve.

Hot Milk Cake Recipe

1 ½ cups whole milk

3 stick butter, room temperature

6 eggs

3 cups sugar

4 teaspoons vanilla

3 cups all purpose flour

1½ cups cake flour

3 ¼ teaspoons baking powder

2 teaspoons salt

If you are going to use the pumpkin butter and the streusel, make sure to prepare those ahead of time and set aside so that they are ready to add to the cake batter. In a small microwave safe bowl, add the milk and butter together and heat until the butter has melted, then set aside. In a separate large bowl, add the eggs, sugar and vanilla and whisk together until all of the ingredients are well incorporated. Sift all of the dry ingredients together into a separate bowl. You are going to add the dry ingredients in 3 additions and the liquid in 2 additions. We do this to prevent any lumps from forming because there is a good bit of liquid to incorporate. Begin with adding 1/3 of the flour into the eggs and whisk well, then add half of the butter/milk mixture and whisk again. Repeat with the rest of the ingredients until you have achieved a smooth batter and everything is well combined.

Pour half of the cake batter into a well sprayed and (parchment) paper lined cake pan. Add half of the streusel on top of the batter in the pan, then pour the rest of the cake batter on top of that.

Add the pumpkin butter (or your favorite jam or pie filling) on top of this and swirl into the batter.

Add the rest of the streusel all over the top of this

Bake the cake in a 350°F oven and bake until the cake tests clean, about 30-45 minutes. Allow to cool completely before slicing. This will be easier to slice if baked the day before, so make it ahead of time if you can.

Pumpkin-Apple Butter

1-15 oz can pumpkin puree (not pumpkin pie filling)

1 large Granny Smith apple, peeled and finely grated

¾ cup granulated sugar

½ cup packed brown sugar

¼ cup honey

1 teaspoon vanilla

2 teaspoon butter rum extract

¼ cup Meyer’s Rum ( or you can use a good whiskey)

1 ½ teaspoon ground cinnamon

¼ teaspoon cloves

¼ teaspoon nutmeg

¼ teaspoon allspice

¾ cup dark chocolate chips (I use Guittard)

Add everything into a medium sized pot and cook slowly, stirring continuously with a wooden spoon over moderate heat for 15 -20 minutes until it has thickened.

Place the chocolate chips into a medium sized stainless steel bowl, and once the mixture has cooked, pour this over the dark chocolate and allow the heat to melt the chocolate.

Use the wooden spoon to stir the chocolate into the mixture until it has completely melted. Allow to cool and store in a sealed container in the refrigerator until ready to use.

I hope you have enjoyed these wonderful recipes and I really hope you get to make the recipes real soon. This really is The Best Damn Coffee Cake Ever

Wednesday, September 18, 2013

Old Fashioned Chicken Vegetable Dumpling Soup

Old Fashioned Chicken Vegetable Dumpling Soup

6 large chicken thighs (bone in skin ON) about 1 lb.

2 cups celery small diced

2 cups carrot small diced

3 cups onion small diced

2 cups cabbage small diced

1 1/2 quarts water

3 bay leaves

1 Tablespoon Freshly Ground Black Pepper

1 Tbls Herbs de Provence (or thyme, oregano and basil combined)

1 48 oz can chicken stock

Second Group Of Vegetables

2 cups celery small diced

2 cups carrot small diced

2 cups onion small diced

1 14 oz can diced tomatoes

1 cup dry white wine

1 bunch scallions, small diced

1 cup fresh parsley, leaves and stems chopped

2 cups Bisquick

2/3 cup milk

In a large soup pot or dutch oven add the water, chicken thighs and first group of vegetables. Bring to a boil, reduce to a simmer, skim any scum with a ladle, now add herbs, peppercorns and bay leaves. After 25 minutes remove chicken thighs with tongs, set aside - allow to soup simmer 2 hours.

When volume of water recedes replenish with canned chicken stock. Now add 2nd group of vegetables, white wine and canned tomatoes and keep replenishing lost liquid with chicken stock until it is all added. Simmer another 60 minutes.

Remove skin from chicken thighs and debone thigh meat and carefully cut up into 1/2 inch chunks, add to soup pot. Bring soup up to a low boil, make dumplings by combining Bisquick and 2/3 milk and mix well.

Allow to sit 5 minutes then shape dumplings with a tablespoon and push off spoon into soup with another spoon. Cook on a high simmer/very low boil for 10 minutes, then cover pot and cook 10 minutes more. Remove pot from heat and let rest about 10 minutes covered. Serve in wide bowls. We almost fight over the dumplings. This is a really wonderful soup and the dumplings are really wonderful. And I do mean wonderful

Double Breaded Fried Chicken

Listen do you want the best fried chicken recipe in the world. And yes I mean the best fried chicken in the world. You'll never taste fried chicken any where in the world that tastes better than this. And anyone can make this delicious fried chicken. So what are you waiting on. Come on click that link down there. You know you want to.

Click Here For The Best Fried Chicken Recipe Ever

Marbled Chocolate Pumpkin Brownies

Marbled Chocolate Pumpkin Brownies

Ingredients

3 ounces cream cheese, softened

1 tablespoon butter, softened

1/2 cup sugar

1 egg

1 cup canned pumpkin

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 tablespoon all-purpose flour

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

6 ounces unsweetened chocolate, chopped

3/4 cup butter, cut up

2 1/4 cups sugar

4 eggs

1/4 cup milk

2 teaspoons vanilla

3/4 cup coarsely chopped walnuts, toasted

How To Make Your Brownies

1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.

3. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.

4. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.

5. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.

6. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into individual brownies.

Easy Homemade Fudge Recipe

Have you always wanted to be able to make delicious homemade fudge. Well guess what? Now you can. Here's a really wonderful recipe for homemade fudge. Be sure that you check out this wonderful recipe because its so delicious and so easy to do.

Click Here For The Easy Fudge Recipe

Smoked Paprika And Cheddar Burgers, Burger Tips

Smoked Paprika And Cheddar Burgers

6 Ounces of Ground Beef.

1 Tablespoon Shredded Sharp Cheddar Cheese.

1 Level Teaspoon Ground Sea Salt.

1/2 Teaspoon Ground Black Pepper.

1/2 Teaspoon Toasted Sesame Oil.

1/2 Teaspoon Smoked Paprika.

1 Teaspoon Minced Fresh Garlic.

1 Teaspoon Hot Sauce

What you want to do is mix all of the above ingredients into the ground beef and form it by hand into a hamburger pattie. Form the hamburger pattie with wet hands so that its easy to form your hamburger pattie.

You'll want to repeat the above for each hamburger you need.

No recipe is written in stone. I suggest using the new potato hamburger rolls for your burgers. Butter the bun and toast them golden brown before you put your burgers together.

You can decide what you want on your finished burger. I suggest thin sliced sweet purple onion, lettuce, and thin sliced tomato. Some people also want homemade chili and homemade slaw. If you click those links you'll find great recipes for those items. The chili recipe is a award winning chili recipe with no beans and its so delicious on burgers and cheeseburgers. The slaw recipes are also the best you'll ever find. Check out the recipes and I bet you'll like what you find there.

Burger Tips For Everyone

Summer and fall - and the long weekends in-between - are ideal times to fire up the grill and bring the family together for some outdoor fun.

Burgers, the quintessential barbecue fare, are among America's all-time favorite foods. For variety, top them with unconventional fixings, such as avocado slices, arugula, salsa and fresh basil.

* For best flavor, use 85 percent lean ground beef. If you choose leaner meat, add a splash of tomato juice or Worcestershire sauce to increase flavor and moisture.

* Finely mince any garlic, onions or other vegetables that will be mixed into the meat. Larger chunks will make the burger fall apart on the grill.

* Wet clean hands prior to making the patties. The patties should be formed loosely, not packed or pressed, and should be about one-half-inch thick and slightly wider than the bun.

Try this Mediterranean-inspired burger recipe at your next family barbecue.

GREEK GOURMET BURGER

(Makes 6 servings)

1 1/2 pounds ground beef (thawed)

1 1/2 medium green onion (chopped)

1 cup fresh spinach (chopped)

1/4 cup tomato (chopped)

1/4 cup organic feta cheese

1/4 teaspoon dried dill

1/2 teaspoon basil

1/2 teaspoon sea salt (to taste)

1/2 teaspoon black pepper (ground)

In a large glass bowl, mix all ingredients. Cover and chill for 1 hour to allow flavors to mingle.

Form into 6 patties. Cook over medium-high heat for 6 minutes on each side for medium doneness. Serve over seasonal mixed greens. You can put these burgers on buns if you like but they are delicious on the mixed seasonal greens.

Monday, September 16, 2013

Crock Pot Apple Butter

I just walked outside a few minutes ago and here in North Carolina its almost 1.30 A.M. here on the 17th of September and there is a slight chill in the air. Very soon it will be time to go to the mounatins and get apples for apple butter. Here I'm going to tell you that crock pot apple butter is so delicious.

You really should check out this delicious recipe for crock pot apple butter and make some for you and your family real soon. Let me tell you it is so very delicious and its easy to make.

Crock Pot Apple Butter

Makes a little more than 1 pint

1 dozen apples, peeled, cored, cubed

1/2 Cup Water

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon All Spice

Step 1:

Peel, Core, and Chop a dozen apples. I used apples from our trip to the Apple Orchard. I’m no apple expert, but these apples were more dense than the apples I typically buy in the grocery store. The flavor was great, but it took longer to break down in the Crock Pot.

Step 2:

Toss the apples in the sugar and spices.

Step 3:

Put everything in the Crockpot, then [say it with me] Set It On Med. , and Forget It!

Step 4:

I suppose it’s optional, but I decided to blend the butter down smooth. You can eat it right out of the Crockpot, I did. I just took a spoon to the Crockpot and dove in, it was divine. However, for the finished product I wanted it smoother and pulled out my blender since I don’t own an immersion blender. Then poured it into clean canning jars.

So after 15 hours and a dozen apples picked right from the tree, I had 1 pint of delicious apple butter. I froze half the batch and have the other half in the fridge just waiting to be eaten…maybe straight from the jar.

It really is so delicious on cinnamon raisin toast. You just have to try it.

Easy Chicken And Egg Pot Pie

I know I keep saying it but listen. This is the easiest and most delicious chicken pot pie that you'll ever get to make and enjoy. Yes it really is the most delicious chicken pot pie that you'll ever cook in your life. I eat for flavor and believe me this chicken pie is just simply packed with flavor. It is so delicious.

Click Here For The Full Recipe

The Best Homemade Chicken Noodle Soup Ever

Have you ever made a wonderfully delicious chicken noodle soup. A chicken noodle soup so delicious that you'll want to make it again and again. Because its the most delicious chicken noodle soup that you'll ever taste in your life. No one makes a better chicken noodle soup than this one. And I mean no one.

Click Here For The Chicken Noodle Soup Recipe

Friday, September 13, 2013

The Best Damn Brownies Ever

Yes these really are the best damn brownies you'll ever eat in your life. Yes I know that's saying a lot but these brownies are the best damn brownies I ever cooked and tasted in my life. I made two pans of these two days ago and the people in my house ate them all. And its almost 4 A.M. eastern right now and I'm thinking about making some more right now but everyone would just wake up and eat them. I will warn you these brownies are highly addictive.

Ingredients

1. 1 pound unsalted butter

2. 1 pound plus 12 ounces semisweet chocolate chips, divided

3. 6 ounces unsweetened chocolate

4. 6 extra-large eggs

5. 3 tablespoons instant coffee granules

6. 2 tablespoons pure vanilla extract

7. 2 1/4 cups sugar

8. 1 1/4 cups all-purpose flour, divided

9. 1 tablespoon baking powder

10. 1 teaspoon ground sea salt

11. 3/4 cup smooth peanut butter

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

I love these brownies topped with vanilla ice cream, cool whipped topping, and a cherry. Sometimes I add hot fudge syrup and sometimes I don't. These are so delicious.

Here Is The Best Coconut Cake You Will Ever Eat In Your Life

Click Here For The Best Coconut Cake Recipe Ever

Thursday, September 12, 2013

Coca Cola BBQ Ribs Recipe

Coca Cola BBQ Ribs

FOR THE RIBS

1. 1 (1.5 liter) bottle of Coca-Cola (not diet!)

2. 1 large onion, quartered

3. 6 cloves garlic, peeled and smashed

4. 2 bay leaves

5. 1 tablespoon whole black peppercorns

6. 2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE

1. 2/3 stick unsalted butter.

2. 1 small white onion, diced.

3. 2 cloves of garlic, minced.

4. 1 cup ketchup.

5. 1 & 1/2 tablespoons yellow mustard.

6. 1/4 cup dark brown sugar.

7. 1 teaspoon Worcestershire sauce.

8. 1 (12 ounce) can Coca-Cola (not diet!).

9. Ground Sea Salt, freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Coke or Pepsi will work but you need regular Coke or Pepsi. Not diet.

These are some of the most delicious ribs that I've ever tasted in my life. They are sticky and sweet and oh so delicious. You won't find a better recipe for ribs any where.

Pumpkin Pie Cup Cakes , Can You Say Wow

1. 1 15 oz can pumpkin puree

2. 1/2 cup sugar

3. 1/4 cup brown sugar

4. 2 large eggs

5. 1 teaspoon vanilla extract

6. 3/4 cup evaporated milk

7. 2/3 cup all purpose flour

8. 2 teaspoons pumpkin pie spice

9. 1/4 teaspoon salt

10. 1/4 teaspoon baking powder

11. 1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. So use foil liners over paper liners. You will thank me when your taking them out of the muffin pan.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

These are really delicious. Every year about this time I start looking for things to make with pumpkin and these pumpkin pie cup cakes are oh so delicious. They taste exactly like a pumpkin pie only maybe even better. I will tell you that the best thing to do with these cup cakes is to use the foil cup cake papers to put your pumpkin pie cup cake batter into. This way you can easily get them out of the pan and enjoy your pumpkin pie cup cakes. I hope you get to make them and enjoy them real soon.

Wednesday, September 11, 2013

Slow Cooker Chocolate Cake Recipe

Everyone keeps asking me for a quick and easy chocolate cake that you can make in the slow cooker or crock pot. If you'll follow along you can be enjoying a delicious chocolate cake in just a few hours. I suggest serving your cake hot with vanilla ice cream. We also sometimes add cool whip topping and a cherry.

Ingredients For Your Slow Cooker Chocolate Cake Recipe

1. 1 (18.25 ounce) Betty Crocker SuperMoist Chocolate Fudge Cake Mix

2. 1 (3.9 ounce) Package Instant Chocolate Pudding Mix

3. 4 Large Eggs

4. 1 Cup Water

5. 3/4 Cup Vegetable Oil

6. 2 Cups Sour Cream

7. 1 cup mik Chocolate Chips

Directions

1. Spray a 4 quart slow cooker with cooking spray.

2. In a large bowl, add the cake mix, pudding mix, eggs, water, oil, and sour cream and beat until smooth. Stir in the chocolate chips.

3. Pour mixture into the slow cooker and cook on low for 4-5 hours or until cake is set. Every slow cooker cooks at a different speed so make sure to check it at 4 hours. The cake will still be moist but not soggy. Remove pot from slow cooker so cake does not continue cooking.

4. Serve warm with a large scoop of vanilla ice cream. I sometimes also offer cool whipped topping and cherries as a topping

This is a wonderfully delicious cake made this way. Be sure to spray the inside of your crock pot crock well with vegetable cooking spray before you add your ingredients. Kids and adults alike love this cake.

The World's Most Dangerous Chocolate Cake

Click Here For The World's Most Dangerous Chocolate Cake

Mom's Broccoli And Rice Casserole

For many people, the memorable casserole of childhood is green bean or tuna casserole. But for me and my family, it is this simple combination of rice, cheese, and broccoli. How clever was my mom to concoct something delicious enough to seduce us into eating broccoli.

I will admit to serving this casserole to children for that same reason and its also a quick and easy casserole to make. You can serve this casserole with roast or fried chicken and a green salad or sliced tomatoes ripe from the garden.

Here's a Tip for you.

Mushroom soup casseroles used to be the usual thing to do and I still cook with cans of musroom soup today. The soup adds a welcome creaminess, and by minimizing the number of ingredients, it saves time, allowing you to put together a salad while the casserole bakes. I use the regular full flavored mushroom soup in my casserole and I suggest you do the same thing.

Ingredients Needed For Your Broccoli And Rice Casserole

1. Two Packages ( 10 Ounces Each ) Chopped Broccoli.

2. One Cup Instant Rice.

3. One Can ( 10.5 Oz. ) Cream Of Mushroom Soup.

4. One Half Cup Cheese Whiz.

5. One Third Cup Whole Milk.

6. One Half Cup Shredded Cheddar Cheese.

7. One Level Teaspoon Ground Sea Salt.

8. Dash Of Hot Sauce.

9. One Level Teaspoon Ground Black Pepper.

Instructions For Making The Broccoli And Cheese Casserole

1. Place a rack in the center of the oven and preheat the oven to 375 degrees.

2. Place the frozen broccoli in a microwave safe bowl and the broccolli thaws enough to be broken up.

Transfer the broccoli and its liquid to a 13" X 9" 3 quart glass or cermic baking dish and place it in the oven to continue thawing while you complete step 3.

3. Place the rice, mushroom soup, cheese whiz, milk, hot sauce and salt and pepper in a large mixing bowl. Stir until well blended. The mixture will be thick.

Remove the baking dish from the oven and, using a wooden spoon , spread the broccoli evenly over the bottom of the dish. Spoon the rice mixture over the broccoli in a even layer. Sprinkle the shredded cheddar cheese on top.

Put the baking dish in the oven and bake the casserole until it is bubbling through and slightly browned. This will take 25 to 30 minutes. Serve the casserole at once or cover it with aluminum foil if serving later. You can reheat it in a hot oven for about 10 minutes covered with aluminum foil when your ready to serve it.

Tips For Cooking And Doctoring Rice

I learned from my mother to measure twice as much liquid as rice when cooking the grain and to allow a 20 minute cooking time. For the most part this rule of thumb still works, but there are some exceptions.

Fragrant, elegant basmati rice cooks in just 15 minutes.

Instant brown rice is done in just 10 minutes.

Instant rice needs just 5 minutes to cook.

Rice is perfect for doctoring. The suggestion here all start with 1 cup of uncooked rice, which will make 3 cups when cooked and will serve about four people.

Stir 1/4 cup of fine diced green onions including tops, 1 teaspoon of chopped fresh ginger, and 2 teaspoons of rice vinegar into basmati rice.

When cooking brown rice, add 1/4 cup of finely chopped pecans and 1 teaspoon of soy sauce.

To dress up instant rice, add a bit of butter, some salt, a squeeze of lemon juice and a teaspoon of grated lemon zest to your rice.

Basmati and instant brown rice or white rice can all be cooked in a liquid other than water. You can use canned beef broth, chicken broth, coconut milk, or a blend of coconut milk and chicken broth. For a tasty treat add a piece of lemon grass and a cinnamon stick to the rice.

CLICK HERE FOR HOW TO COOK RICE PERFECTLY

Why is Barbequing So Popular?

Barbequing is an American tradition. Each year, statistics show that at least 90% of families attend at least one barbeque party or celebration. About 40% of families delight in throwing parties that center around the idea of barbequing. With statistics like that, one must wonder why barbequing is such a popular event and tradition.

First, barbequing or grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

A variety of meats and side dishes are used when barbequing. Traditionally, families cook pork, beef, and fish on their grills. When visiting your local grocery store, look for meats that are specifically cut and packaged for barbequing. If you do not find pre packaged meats, then chances are spices, marinates, and kits for grilling are somewhere near by.

Traditional side dishes include potato salad, beans, and coleslaw. These sides work well with the variety of meats available and are easy to prepare and store until it is time to eat.

Your traditional condiment bar should include pickles, relish, and onions.

Different types of grills will present different types of flavors. Charcoal and smoker grills present a natural “smoked” flavor which is one of the most known tastes of barbequing. Smokers even allow you to control slight changes in the favor of the meat by using different types of woods. Alternatively, propane grills allow grillers to cook their meals faster, but still have a grilled flavor.

Some grills have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Another reason barbequing is so popular is the fact that it gives you a reason to hold a party or celebration.

Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them the opportunity to be with friends.

Themed parties are always fun for your family and guests. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.

Finally, barbequing is popular because it can be considered a hobby as well. Barbequing, like anything else in life, takes time and practice. It can be fun to play and experiment with different techniques and recipes. Once you have developed a like for barbequing, then you can focus on creating your own variations on traditional recipes and ideas.

Barbequing is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter.

Tips for First Time Grill Owners

Grilling, or Barbequing is a true American tradition. Many Americans are finding themselves with a grill for the first time. Good experiences with your grill will surely lead to using your grill more and more.

Planning Ahead

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Another potential issue when barbequing is the weather. While you will not be able to guarantee that the weather stays nice your barbeque event, a certain amount of planning will help you avoid the days in which barbequing is just simply out of the picture. Watch the weather channel or check online for your weekly forecast. If rain or cold weather is likely on the day you were thinking about having your barbeque, it may be a good idea to wait for a better forecast.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditional sizes. Traditional barbeque sides include potatoes, potato salad, baked beans, and coleslaw.

Maintenance

You will need some common household items on hand when it comes time to clean your barbeque grill.

1. Brass wire grill brush

2. Steel wool pads, preferably that contains soap already.

3. Mild dish soap

4. Sponge or dishcloth

5. Spray cooking oil

6. Dry baking soda

7. Aluminum foil

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove. Once you have cleaned the surfaces of your grill, then you must focus on its racks. The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

This process should be completed each and every time you cook on your barbeque grill. If these steps are not taken, you may find it increasingly difficult to clean your grill, and may find that damage will occur.

The majority of problems that arise from barbeque grills comes from lack of cleaning and maintenance. That means if you notice something does not seem quite right with your barbeque grill, chances are it can be fixed with just a simple cleaning. Even if you clean it, and still find that it is having problems, at least you saved yourself the potential embarrassment of taking it to a professional only to find out all it needed was to be cleaned.

Finally, one method of preventing problems with your barbeque grill is protecting it from the outdoors. Covers are available for grills in all shapes and sizes, so chances are, you will find one that fits your grill. If you have a cover for your barbeque grill, then all you will ever need to do is do the regular maintenance listed above.

How To Make The Best Grilled Chicken Ever

Soak or marinade your chicken in an Italian Dressing Marinade for at least four hours before you grill your chicken. Put the chicken pieces into a plastic pan with a lid for at least four hours covered with Italian Dressing before you cook the chicken on a hot grill. Always have your grill hot before you put your chicken on the grill. Spray your grill grates down with a vegetable cooking spray before the chicken pieces are put on the grill and have the grill hot.

While your chicken is cooking sprinkle it with salt, pepper, garlic, lemon juice and rosemary. You'll have some of the best chicken you'll ever eat in your life. You can garnish your chicken by sprinkling on more sprigs of rosemary and lemon wedges.I love this chicken served with broccoli and saffron rice.

Sunday, September 8, 2013

Chicken Brunswick Stew

A twenty-five-gallon iron pot outside the coastal town of Brunswick, Georgia, bears a plaque declaring it to be the vessel in which this favorite southern food was first cooked in 1898. But there are people in Virginia who call this story B.S. claiming that Brunswick Stew was made in Virginia as early as 1730.

Chicken Brunswick Stew

Here you have a delicious recipe for Chicken Brunswick Stew.

Ingredients For Chicken Brunswick Stew

1. Four Pound Chicken Cut Into Serving Pieces.

2. Salt And Pepper To Taste.

3. Paprika.

4. Two Tablespoons Olive Oil.

5. Two Tablespoons Butter.

6. Two Cups Very Fine Chopped Sweet Red Or Purple Onion.

7. Two Cups Chopped Diced Fresh Tomatoes.

8. One Cup White Wine.

9. Two Cups Chicken Broth.

10. One Fourth Cup Fine Chopped Fresh Parsley.

11. One Teaspoon Hot Sauce.

12. One Tablespoon Worcestershire Sauce.

13. Two Cups Fresh Or Frozen Whole Kernel Corn.

14. One Cup Lima Beans Fresh Or Frozen.

15. One Cup Fine Diced Bell Pepper.

16. One Cup Fine Diced Celery.

17. One Tablespoon Minced Fresh Garlic.

18. Homemade Biscuits CLICK HERE FOR RECIPE

I love to put a split biscuit or two down on a plate and cover them with the hot Brunswick Stew. Oh man that's some good eating.

Instructions For Making Your Chicken Brunswick Stew

Rinse your cut up chicken pieces under cold running water. Then sprinkle them with salt, pepper, and paprika.

In a large deep skillet or sauce pan heat the olive oil and butter until hot.

Add the chicken pieces and fry until golden brown on all sides. Remove the chicken pieces with tongs and set aside.

Reduce the heat to low and add the onions, celery, bell pepper, and garlic to the skillet or sauce pan and cook until all the veggies are done and soft but not browned.

Raise the heat a bit and add the tomatoes and their juice, the wine, chicken stock, parsley, hot sauce, and Worcestershire Sauce. Stir and bring to a boil.

Now return the chicken pieces to the skillet or sauce pan and use the tongs to push the chicken down in the sauce. Cover, reduce the heat and let it simmer for 45 minutes.

Add the corn and lima beans. Partly cover and cook thirty minutes more.

In a small bowl mix the flour with a little water to make a paste. Gradually stir in about a 1/3 cup of hot broth from the hot pan of stew. Stir with a wire whisk until you have it as smooth as possible.

Cook for 10 - 12 minutes until thickened.

Check the seasoning by tasting your broth. Add salt and pepper if you need to.

I suggest serving your stew over hot biscuits for the best taste. This Chicken Brunswick Stew is one of the best you'll ever taste.

Ground Sea Salt

I now use ground sea salt for all my recipes because it just has so much better flavor than regular table salt.

Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain. Two places compete for originating it, in addition to claims to a German origin.

Ingredients

Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common meats. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor.The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency.

Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.The main differences between the Georgia and Virginia versions have been the types of meat used. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef, along with squirrel. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe.

North Carolina natives have been known for their unique concoction, similarly thick and tomato based, using chicken-breast chunks and pulled Eastern North Carolina–style barbecue (pork) as the meat.

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Potato Volcano

Kids Open Wide For Crater Taters

You don't need to visit Mount St Helens to "peak" at a volcano, just cook one up in your kitchen and I guarantee you that the kids will love it.

Kids of all ages get a kick out of a Potato Volcano.

Potato Volcano Ingredients

1. 8 - 10 Medium Russet Potatoes , Peeled And Cubed.

2. 1/4 - 1/2 Cup Milk.

3. 3 Tablespoons Butter.

4. One Teaspoon Ground Sea Salt.

Cheese Sauce

1. One Tablespoon Butter.

2. One Tablespoon All Purpose Plain Flour.

3. Three Fourths Of A Cup Of Milk.

4. One And One Half Cups Shredded Cheddar Cheese.

5. Salt And Pepper To Taste.

Instructions

Place the potatoes in a large sauce pan and cover with water. Bring to a boil and cook 20 - 25 minutes or until your potatoes are tender. Drain very well and mash with the milk. Add the butter and salt and beat until fluffy.

Mound your potatoes about 4-6 inches high on a broiler safe pan. Set aside.

In a sauce pan melt butter , stir in flour until smooth. Gradually add the milk. Bring to a boil and cook stirring until thick. Add your cheese, salt, and pepper and stir until the cheese is melted.

With a large spoon form a well in the center of the potatoes mixture. Pour cheese sauce into the cavity and down the sides of the mound of potatoes. Broil for 4 - 6 minutes until the cheese sauce is browned and bubbling. You now have a potato volcano that your kids will love.

Serve the Potato Volcano with the Ranch Chicken Bites you'll find by CLICKING HERE

Saturday, September 7, 2013

On The Fly Chicken

Here were going to be doing chicken two ways and both ways are delicious. If you love tasty delicious chicken like I do then you'll love both these delightfully delicious chicken dishes.

Pecan Chicken

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy to make sauce.

Ingredients For Your Pecan Chicken

1. 1/3 Cup Finely Chopped Pecans.

2. 1/3 Cup Dry Italian Bread Crumbs.

3. 1/2 Teaspoon Dry Thyme.

4. 1/2 Teaspoon Paprika.

5. 1/2 Teaspoon Ground Sea Salt.

6. Four Boneless Chicken Breast Halves.

7. Three Tablespoons Dijon Mustard.

Maple Dijon Sauce

1. 1/4 Cup Maple Syrup

2. One Tablespoon Dijon Mustard.

In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika, and salt. Coat chicken with mustard, then with pecan mixture. Place in a well greased 13" X 9" baking pan. Bake uncovered at 375 degrees for 30 to 35 minutes or until the juices run clear. Meanwhile, combine the maple syrup and mustard in a small bowl. Serve with the chicken.

Ranch Chicken Bites

These ranch chicken bites are really delicious. Make up a package of dry ranch dressing by the package directions and serve it with your ranch chicken bites.

Ingredients For Your Ranch Chicken Bites

1. One Pound Boneless Skinless Chicken Breasts.

2. One Half Cup Ranch Salad Dressing.

3. Two And 1/2 Cups Finely Crushed Sour Cream And Onion Potato Chips.

Instructions

Cut the chicken up into bite size pieces. Place in a bowl. Put the salad dressing in with the chicken and stir to coat. Let stand for 10 minutes. Add potato chips and stir up well. Pick out your pieces of potato chip coated chicken and place on a greased baking sheet. Bake at 350 degrees for 18 to 20 minutes or until the juices run clear.

A Few Words About Chicken Thighs

You can use skinned boneless chicken thighs for either of the above recipes and you'll end up with a more flavorful chicken. Chicken thighs have a lot more flavor than chicken breast and they are usually only a third the cost of chicken breast. Try the recipes with chicken thigh meat and see what you think.

Bacon Cheeseburger Balls

Here we have a delightfully delicious recipe for Bacon Cheeseburger Balls. If your looking for a great appetizer to serve at a football party or a snack while watching a movie then this is the perfect appetizer. Kids love these. They say they taste just like a cheeseburger.

Ingredients For Your Bacon Cheeseburger Balls

1. One Egg.

2. One Envelope Onion Soup Mix.

3. One Pound Ground Beef.

4. Two Tablespoons All Purpose Plain Flour.

5. Two Tablespoons Milk.

6. One Cup Finely Shredded Cheddar Cheese.

7. Four Bacon Strips , Cooked And Crumbled.

Coating

1. Two Large Eggs.

2. One Cup Fine Crushed Saltines ( About 30 Saltines )

3. Five Tablespoons Vegetable Oil.

Instructions

In a bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions and set aside.

In a bowl, combine the flour and milk until smooth. Add the cheese and bacon and mix well. Shape cheese mixture into 36 balls.

Shape one beef portion around each cheese ball.

In a shallow bowl, beat the eggs. Place cracker crumbs into another bowl.

Dip meatballs into egg, then coat with crumbs.

In a large skillet over medium heat, cook meatballs in oil for 10 - 12 minutes or until the meat is no longer pink and the coating is golden brown. Be sure that you do not over cook your meatballs.

You can serve your meat balls with ketchup, barbecue sauce, or spicy mustard. These meatballs are really delicious and I bet if you offer them at a party that they will quickly be gone. So maybe you should double the recipe.

Italian Pork Chops

Thick, juicy pork chops smothered in a tasty Italian sauce, who could resist?

Italian Pork Chops Recipe

1. 4 Cups Uncooked Long Grain White Rice.

2. 8 Large 1/2 Inch Thick Bone In Pork Chops.

3. One Teaspoon Dried Basil , Crushed.

4. One Can ( 26 Oz. ) Del Monte Spaghetti Sauce Mushroom Or Chunky Italian Herb Spaghetti Sauce.

5. One Large Green Bell Pepper Cut Into Thin Strips.

Cook your rice according to the package directions. If you need help cooking rice then CLICK HERE.

Or make the Roasted Garlic Parmesan Potatoes Below to serve with your Italian Pork Chops

Preheat the broiler of your oven. Sprinkle the meat with the basil and season your meat to taste with ground sea salt and fresh ground black pepper. Broil for six minutes per side or until no longer pink in the center.

In a 11 X 7 Inch Microwave Dish , combine sauce and bell pepper. Cover with plastic wrap, cut small slits to vent. Microwave on high for about six minutes until the peppers are tender-crisp and sauce is heated through.

Add your pork chops and cover with the sauce.

Microwave about two minutes until hot.

Serve over your hot rice.

Do You Want The Best Barbecue Recipes Ever?

I mean the best barbecue recipes you will ever taste.

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Click Here For Monday Wouldn't Be Monday With Out Red Beans And Rice

Click Here For New Orleans Red Beans And Rice

Roasted Garlic Parmesan Mashed Potatoes

Here is one of my favorite ways to make mashed potatoes.

Ingredients For Roasted Garlic Parmesan Mashed Potatoes

1. Two Large Garlic Bulbs.

2. Olive Oil.

3. Three Pounds Potatoes Peeled And Diced Up Small.

4. Two Teaspoons Ground Sea Salt Divided.

5. One Fourth Cup Whipping Cream.

6. One Fourth Cup Shredded Parmesan Cheese.

7. Three Tablespoons Butter.

8. One Third Cup Chopped Fresh Parsley.

One Teaspoon Fresh Ground Black Pepper.

Garnish With Fresh Thyme Sprigs.

Instructions

Cut off pointed ends of garlic bulbs. Place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold over the aluminum foil to seal the package.

Bake at 425 degrees for 30 minutes. Cool. Squeeze pulp from garlic cloves and set aside.

Bring your potatoes and one teaspoon sea salt to a boil. Cook for 20 - 25 minutes until potatoes are done and tender.

Drain your potatoes well. Mash your potatoes with the potato masher. Stir in garlic pulp, remaining salt, whipping cream, and next four ingredients. Garnish with your fresh thyme sprigs.

Thursday, September 5, 2013

Cheesecake Stuffed Strawberries Are So Delicious

These Cheesecake Stuffed Strawberries are oh so delicious and tasty. If you've never had these then you just have to try them.

You will want to start with a large package of fresh strawberries. Cut the top off each strawberry and carefully clean out the inside of each strawberry. Some of the strawberries may already be hallow on the inside.

Your only going to be using five ingredients in these cheesecake stuffed strawberries so they are really easy to put together.

1. 1 lb Large Strawberries

2. 8 oz. Cream Cheese, softened at room temperature.

3. 3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)

4. 1 tsp vanilla extract

5. Graham cracker crumbs Directions:

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

I have made these and then dipped the Cheesecake Stuffed Strawberries in melted chocolate. They were so delicious made that way and everyone that tried them loved them.

The Ultimate Oreo Dessert

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Deep Fried Oreo Cookies

Have you ever heard of Deep Fried Oreo Cookies? Well I will tell you that they are oh so delicious. You just have to try these.

CLICK HERE FOR DEEP FRIED OREO COOKIES

Wednesday, September 4, 2013

Three Ingredient Meat Sauce

Here we are going to be making a delicious meat sauce that we are going to use only three ingredients. Yes just three ingredients.

We are going to first take one pound of Jimmy Dean Hot Breakfast Sausage and one pound of ground beef and we are going to mix the two meats up in a pan and break the meat up very small while it is cooking. You want all the meat to be brown but not over cooked.

Now your going to mix your well browned and well drained meat and mix it in a pot with two 32 ounce jars of your favorite Spaghetti or Pasta Sauce. Stir to mix the sauce and your meat up very well and you'll have a delightfully delicious meat sauce that people are going to think is oh so delicious.

Make cheesy Texas toast by putting garlic and butter first on your Texas toast and then a slice of cheddar cheese. Melt the cheese on the toast under your ovens broiler and the kids will love you for this great tasting sauce and the cheese Texas toast. You can serve a green salad if you desire. Your sauce is not going to be hot even though you should use the Hot Jimmy Dean Sausage. The other ingredients are going to make your meat sauce just perfect. Try it and see what you think.

The Best Brownies You'll Ever Eat

I'm always looking for wonderful brownie recipes and this has to be some of the best brownies I've ever made and tasted in my life. You want the already made Chocolate Chip Cookie Dough that you break apart. You need Reeses Peanut Butter Bars, and you need a regular box of brownie mix.

You'll also need one of the neat brownie pans that lets you make individual brownies like in the photo above. These pans are perfect for making delicious individual brownies in. Hey look there is one just below there.

You want to pre-heat your oven to 350 degrees.

You will want to spray the inside of each little brownie pan with a good quality vegetable oil spray.

You want to put a break apart cookie portion in the bottom of each little pan. Now put a Reeses Peanut Butter Cup candy bar on top of the cookie dough. Mix up a package or box of brownie mix up and finish filling the little cup in each brownie pan with mixed up brownie mix. Mix your brownie mix by the package directions and don't over fill your brownie pans. You want the brownie mix just to the top.

When you know the oven is at 350 degrees put the pan of brownies in the oven and bake them for exactly 18 minutes. Half way through the cooking time reverse the pan in the oven to be sure all the brownies cook evenly.

You just made some of the best brownies you'll ever make and eat in your life. They are so delicious.

The Easiest Peanut Butter Cookies You'll Ever Make

Yes indeed these are the best and tastiest peanut butter cookies that you'll ever make and taste in your life.

CLICK HERE FOR THE PEANUT BUTTER COOKIE RECIPE

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The Ultimate Veggie Burger

Here we have the ultimate Veggie Burger and that's saying a lot coming from a meat lover like me. This burger will really surprise a lot of people. I can guarantee you that you won't have people saying , where's the beef. Yes it really is that good.

Ingredients

3-4 tbsp olive oil

1 onion, peeled, thinly sliced

9oz firm tofu, finely chopped

1 cooked beetroot (not in vinegar), peeled, grated

8 oz fried mushrooms, drained

1 carrot, peeled, grated

1 tsp smoked paprika

1 garlic clove, peeled, crushed

1 tsp chopped fresh thyme

1 tbsp chopped kidney beans

Ground Sea Salt and freshly ground black pepper

To serve

6 burger buns, Buy rhe potato buns if they are available where you live.

6 tbsp mayonnaise

3 large tomatoes, thickly sliced

1 Large Sweet Onion very thinly sliced

Preparation method

Heat 1-2 tablespoons of the olive oil in a pan over a medium-low heat and fry the onions for 15 minutes, stirring frequently, or until they are softened and golden-brown.

In a bowl, mix together the cooked onions, tofu, beetroot, mushrooms, carrots, smoked paprika, garlic, thyme and kidney beans. Season, to taste, with salt and freshly ground black pepper.

With damp hands, divide the mixture into equal portions and shape into patties.

Heat the remaining olive oil in a frying pan and fry the patties for 3-4 minutes on both sides, or until golden-brown. Heat a griddle pan until smoking, then add the patties and fry for a further 1-2 minutes on both sides, or until there are deep char lines on both sides.

To serve, place the patties into burger buns and arrange over the toppings of your choice. If you follow the directions these will be the best burgers you'll ever eat in your life.

Grilling Out And Cooking Outdoors

You could if you made the burgers real tight cook them on your charcoal grill. I have and they are delicious that way. Just be sure to cook them on a real clean grill and spray your grill grates down with vegetable cooking spray before you put the veggie burgers on.

CLICK HERE FOR GRILLING AND COOKING OUT