Worlds Best Recipes: November 2013

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Saturday, November 30, 2013

Worlds Best Chicken Wings

Worlds Best Chicken Wings

The History Of Buffalo Chicken Wings

October 30, 1964, may not be a red letter day in history. No rocket ship blasted off for the moon, no landmark presidential speech was made, no internet stock went public. But human happiness was immeasurably enriched on that fateful day, when Teressa Belissimo, owner of the Anchor Bar in Buffalo, New York, invented buffalo chicken wings that day. Faced with an extra shipment of chicken wings and some unexpected guests, she had the ideal to deep-fry them, then slather them with melted butter and hot sauce. The essence of buffalo wings is the sauce. A fiery amalgam of melted butter and Tabasco. That was the inspiration for this recipe.

1. One Stick Butter, cut into one inch pieces.

2. One Tablespoon Minced Fresh Garlic.

3. Three Tablespoons Tomato Paste.

4. One Half Cup Of White Wine.

5. Two Tablespoons White Vinegar.

6. One Fourth To One Half Cup Tabasco Sauce.

Melt 2 tablespoons of the butter in a sauce pan over medium heat. Add the garlic and cook until fragrant but not brown, about three minutes. Stir in the tomato paste and cook for 2 minutes. Add the wine and vinegar and bring to a boil, whisking to disolve the tomato paste. Add the Tabasco sauce and remaining butter and simmer for 2 minutes.

Bread your chicken wings and fry them. Then pour your prepared sauce over the cooked chicken wings. They will be so delicious.

Tabasco sauce is the world's most famous hot sauce. If you had a nickle for every bottle sold in a day, you'd have a small fortune. If you had the same deal for a year you could probably retire.

Tabasco sauce was invented by Edmund McIIhenny, who planted his first red pepper on Avery Island in the 1860's. By 1868, he was making and selling his sauce, which he packaged in perfume bottles. Today, Tobasco sauce is the world's best selling hot sauce.

I hope you get to make the chicken wings real soon. They are truly some of the best chicken wings you will ever eat.

Snickerdoodle Drop Cookies, No Bake

Snickerdoodle Drop Cookies, No Bake

Ingredients Needed

1. 2 bars (4 oz each) white chocolate baking squares, chopped

2. 1 can (14 oz) sweetened condensed milk (not evaporated)

3. 1 cup chopped walnuts

4. 2 1/2 cups Chex Mix® Muddy Buddies® Snickerdoodle snack mix, slightly crushed

5. 3/4 cup shredded coconut

6. 4 squares (1 oz each) bittersweet baking chocolate or semisweet baking chocolate, chopped

7. 2 teaspoons shortening

Instructions

1. Place mini paper baking cup in each of 50 mini muffin cups or place wax paper on cookie sheet.

2. In large microwavable bowl, microwave white chocolate uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted. Stir in condensed milk. Stir in walnuts, snack mix and coconut. Cover with plastic wrap. Let stand 15 to 20 minutes. Scoop by tablespoonfuls into muffin cups or cookie sheet. Refrigerate 2 hours.

3. In medium microwavable bowl, microwave bittersweet baking chocolate and shortening uncovered on High in 30-second increments until mixture can be stirred smooth. Drizzle over top of each candy drop cookie. Refrigerate until set. Store refrigerated in airtight container.

To make bars: Line 8- or 9-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Melt 1 tablespoon butter; grease foil in pan with melted butter. Press white chocolate mixture into pan. Drizzle with dark chocolate mixture. Refrigerate 2 hours before cutting.

Grilled Garlic Bread With Tarragon And Lemon

Grilling is the best way I know to make garlic bread. The fire crisps the bread and imparts an irresistable smoke flavor. Especially when coupled with the bright licoricey taste of fresh tarragon.

1. One Loaf Of French Bread.

2. Recipe Of Tarragon Lemon Butter From Below.

3. Two Tablespoons Of Minced Fresh Garlic.

1. Preheat the grill to high.

2. Cut the bread sharply on the diagonal into 1/2 inch thick slices. Arrange the slices on a baking sheet. Place the tarragon butter and garlic in a bowl and stir to mix very well.

Use a spatula to spread the garlic tarragon butter on both sides of the bread.

Grill the bread until golden brown on both sides about 1 - 2 minutes per side. Don't take your eyes off the grill for a second, as the bread will burn quickly.

Tarragon Lemon Butter

1. Three tablspoons fine chopped tarragon leaves.

2. One tablespoon minced fresh garlic.

3. One teaspoon fresh grated lemon zest.

4. Eight tablespoons butter that is soft.

5. One teaspoon ground white pepper.

Place all the ingredients in a bowl and stir very well together. You may want to puree in a food processor. This is so delicious on garlic bread or toasted biscuits. I just love it and I bet if you make it you will to. Enjoy.

Beer In The Butt Chicken And Much More

Have you ever made beer in the butt chicken? If not then you need to real soon. Here we have all kinds of wonderful barbecue recipes for you and much much more. So be sure to check out the beer in the butt chicken and much more.

Barbecue Sauce Recipe

1. 6 Tablespoons Light Brown Sugar.

2. 1/2 Cup Apple Cider Vinegar.

3. 1/4 Cup Molasses.

4. 1/4 Cup Honey.

5. 1/4 Cup Worcestershire Sauce.

6. 2 Tablespoons Yellow Mustard.

7. 1 Tablespoon Liquid Smoke.

8. 1 Tablespoon Chili Powder.

9. 1 Tablespoon Ground Black Powder.

10. 1 Tablespoon Garlic Powder.

11. 1 Teaspoon Allspice.

12. 1 Teaspoon Ground Cloves.

13. 4 Cups Ketchup.

14. 1 Teaspoon Ground Sea Salt.

Combine all your ingredients in a small sauce pan and bring almost to a boil but not quite. Turn it down to a low simmer and cook 20 more minutes. This barbecue sauce is just perfect for ribs or chicken.

This is the barbecue sauce recipe I won $1000,00 for and a first place trophy at the 2001 Miami Food Show. And it is delicious.

Click Here For More Great Barbecue Recipes

Friday, November 29, 2013

Crock Pot Roast

Crock Pot Roast

This is truly the best and easiest way to make a really great pork or beef pot roast in the crock pot. You can use a pork loin roast or a beef chuck roast and it will turn out perfect every time you make it. I really do think this is the best way to make a roast that your ever going to find in your life and its so very delicious.

Ingredients For Your Crock Pot Roast

1. McCormicks slower cooker Savory Pot Roast season packet

2. 1 Tablespoon Powdered Dry Rosemary if your using pork. ( Optional For Beef )

3. 1 Package Brown Gravy Mix

4. 1 12 Oz. Can Pepsi or Coke

5. 1 8 Oz. Package Sliced Mushrooms.

6. 1 10 Oz. Can Cream Of Mushroom Soup.

I cook a can of sliced carrots, four diced potatoes, and a small diced onion in beef broth until they are tender and in the last hour of the cooking time for the Crock Pot Roast I drain the veggies well and add them to the crock pot with my roast. Don't do it before then or you'll ruin the flavor.

I serve this roast made this way all the time and people just love it. I think this is the best way to make a delicious tender roast that you'll ever find in your life. I like to serve this roast and vegetables with biscuits. It makes for a wonderful meal. Try it and I think you'll agree that it is truly the best crock pot roast you'll ever cook and taste in your life.

If you want to leave out the mushrooms and vegetables and cook the roast until done. When the roast is done shred the roast with two forks and then pour the liquid in the crock pot out. Put the shredded roast back in the crock pot with a cup and a half of your favorite barbecue sauce and you'll have some of the best barbecue you'll ever have in your life. Serve on buns with slaw. These sandwiches are so delicious.

Cowboy Beans Recipe For The Crock Pot

Cowboy Beans Recipe For The Crock Pot

Ingredients For Cowboy Beans

1. 2 cups pinto beans (dried)

2. 1 tbsp bacon fat

3. 1 tbsp vegetable oil

4. 1 yellow onion (chopped)

5. 1 tbsp minced fresh garlic

6. 1 smoked ham hock

7. 2 cups water

8. 2 cups coffee (black)

9. 1 1/2 cups barbecue sauce

10. 1/4 cup pickled jalapenos (chopped, optional)

11. Monterey Jack cheese (grated for garnish optional)

12. 1/4 cup red onion (chopped, garnish optional)

Place ingredients 1 - 10 in your crock pot or slow cooker and turn on high for eight hours. Keep the lid on tight and resist the urge to peek. You do want to check about every two hours to be sure the beans are not getting to dry. If they do add a cup of black coffee.

These are some of the most fantastic beans that you will ever eat in your life. You can put the jalapenos in or not. I almost always do and even little kids love them. Especially over the Chuckwagon Biscuits below.

Chuck Wagon Biscuits

Ingredients For Your Chuck Wagon Biscuits

1. 2 pkg. dry yeast

2. 1 cup warm water (105-115 degrees)

3. 2 cups buttermilk

4. 3/4 cup vegetable oil

5. 7 cups all-purpose flour

6. 3 tbsp. baking powder

7. 1 tsp. baking soda

8. 1 tsp. sugar

9. 1 tsp. salt

Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well.

Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a floured surface and knead 3 to 4 times. Shape dough into 2 inch balls; place 1/8 inch apart in 3 well greased 9 inch cast iron skillets. Cover and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425 degrees for 12 minutes or until golden brown. Yield: 3 dozen. Note: Biscuits may be place in greased baking pans to rise and bake.

And you now know how to make some of the best Chuck Wagon Biscuits that you'll ever eat in your life. A Chuck Wagon cook that could make great biscuits was worth his weight in gold.

Chuck Wagon Casserole

If you make the beans and the biscuits you just have to make the Chuck Wagon Casserole. This casserole is really delicious. I guarantee that it is one of the best things you'll ever eat in your life. The recipe below calls for Grands Biscuits but you can use your own Chuck Wagon Homemade Biscuits if you desire.

Ingredients For Your Chuck Wagon Casserole

1. 1lb ground beef

2. 1/2 cup barbecue sauce

3. 1 Medium Yellow onion very well diced

4. 1 teaspoon yellow mustard

5. 1 can (28 oz) baked beans, undrained

6. 2 cups red kidney beans, drained, rinsed (from 19-oz can)

7. 1 cup shredded Cheddar cheese (4 oz)

8. 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

9. 2 tablespoons cornmeal, if desired

Steps For Making The Chuck Wagon Casserole

1. Brown beef in 12-inch skillet, add onions in last 5 min. of cooking time, cook till onions are soft then drain. Stir in remaining ingredients except biscuits and cornmeal .

2. Heat to boiling. Pour into sprayed 13x9-inch (3-quart) glass baking dish.

3. CUT each biscuit into 4 pieces. Roll in cornmeal. Arrange over beef mixture.

4. Bake at 350°F 30 to 35 minutes or until biscuits are deep golden brown.

This casserole is delicious. I often make it with left over cowboy beans and people love it. I often serve sour cream, guacamole, and fine diced green onions including the tops on the side.

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Thursday, November 28, 2013

BEST COBBLER YOU’VE EVER HAD

Ingredients For The Best Peach Cobbler Ever

1. 1 box yellow cake mix (not baked, just the powder)

2. ⅓ cup butter, softened

3. 2 eggs

4. 2 cans canned peaches, drained (or 4 fresh peaches, peeled and pitted)

5. 8 ounces cream cheese

6. ⅓ cup sugar

7. 1 teaspoon vanilla

8. Vanilla ice cream

Instructions

1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg. Mix ingredients until crumbly. Separate ½ cup of crumble for topping.

2. Spray a 9×13 glass dish with cooking spray. Press remaining crumble into base of dish.

3. Bake for 10 minutes. While crust bakes, slice peaches into small, 1 inch pieces. Beat together cream cheese, sugar, 1 egg, and vanilla until creamy. Layer peaches on top of baked crust. Spread cream cheese mixture on top of peaches.

4. Top with reserved crumbs and bake for 30 minutes. Allow to cool for 30 additional minutes and serve with vanilla ice cream. I didn’t even mention how versatile this dish is. Try with other fruits – perhaps blackberries, lemon pie filling, or something crazy like pineapple.

Easy Sugar Cookies, Best Recipe Ever

"Quick and easy sugar cookies! They are really good, plain or with candies in them. I suggest rolling your sugar cookies out in either extra fine granulated white sugar or powdered sugar. Either way your going to get some of the most wonderful cookies you'll ever eat in your life.

Easy Sugar Cookies

Makes 4 Dozen Cookies

Ingredients For Your Easy Sugar Cookies:

1. 2 3/4 cups all-purpose flour

2. 1 teaspoon baking soda

3. 1/2 teaspoon baking powder

4. 1 cup butter, softened

5. 1 1/2 cups white sugar

6. 1 egg

7. 1 teaspoon vanilla extract

Instructions For Your Easy Sugar Cookies:

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Slow Cooker Orange Chicken

Slow Crock Pot Chicken Recipes

Ingredients For Your Slow Cooker Orange Chicken

I love recipes for the crock pot or slow cooker and this is a great one. Try it and I bet you'll love it.

1. 8 boneless skinless chicken (thighs)

2. 3 tbsps flour

3. 1/3 cup orange marmalade

4. 1/3 cup barbecue sauce

5. 2 tbsps soy sauce

6. 1 tbsp gingerroot (grated fresh)

You want to skin and bone your chicken thighs and cut them up in small bite size pieces.

Stir your flour into the barbecue sauce. Do this with a wire whisk and whisk the flour in very well.

Put the chicken into the bottom of your crock pot or slow cooker and then put the other ingredients in on top of the chicken. Turn your crock pot on low for eight hours.

I like to serve the finished orange chicken over hot white buttered rice and its delicious. I hope you get to make and enjoy this recipe real soon. Enjoy

How About A Great Recipe For Bread Pudding

Click Here For This Delicious Recipe

Wednesday, November 27, 2013

Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake Recipe

Ingredients:

Cake:

1. 1 (18 1/4 ounce) white cake mix

2. 1 (3 1/2 ounce) package instant vanilla pudding

3. 1 1/2 cups water

4. 4 eggs

5. 1/2 cup canola oil

6. 1 cup chopped pecans or 1 cup walnuts, etc

7. 2 cups flaked coconut

Frosting:

1. 3 tablespoons butter, softened

2. 6 ounces cream cheese, softened

3. 1 -2 tablespoon cream

4. 2 1/2 cups confectioners' sugar

5. 1 1/2 cups flaked coconut

Instructions:

Preheat oven to 350 degrees.

In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut.

Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.

Bake for 45 minutes or until toothpick inserted off center comes out clean. Cool completely before frosting.

In a medium sized mixer bowl, blend the butter and cream cheese.

Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.

Frost cake with frosting and sprinkle with coconut.

This is a really good cake and if you follow the directions you can make and enjoy this cake to. It is one of the most delicious cakes I've ever had. Try it and see what you think.

Monday, November 25, 2013

Crispy Panko Coated Fried Oysters with Easy Homemade Cocktail Sauce

Crispy Panko Coated Fried Oysters with Easy Homemade Cocktail Sauce

These are truly the World's Best Fried Oysters. I've been making these oysters for years now and I'm told over and over that they truly are the world's best fried oysters.

Cocktail Sauce Ingredients

1 cup ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon prepared horseradish (or to taste)

salt and pepper to taste

Oyster Ingredients

1 pint oysters or 12 freshly shucked oyster

1/2 cup all-purpose flour

1 large egg

1 cup panko (Japanese bread crumb)

2 cups peanut or vegetable oil

For the cocktail sauce: In a small bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, salt and pepper. Mix well, cover and refrigerate until ready to use.

In a small bowl, place the flour. In a second small bowl, whisk the egg with some of the oyster "juice". In a third small bowl, place the panko. Dredge the oysters in the flour shaking off any excess.

Dip the flour dredged oysters in the egg mixture. Shake off any excess and roll oysters in the panko being sure to completely coat. Place on a baking sheet and place in the refrigerator for at least an hour.

In a heavy skillet, heat oil to 325 degrees. Add the breaded oysters and fry until golden brown about 1-2 minutes. Drain on paper towels and immediately sprinkle with kosher salt. Serve warm with cocktail sauce.

These are truly the world's best oysters. Once you try them I think you will agree that they are the best fried oysters you will ever taste in your life. I hope you get to enjoy them real soon.

Homemade Delicious Cranberry Relish

Spicy Cranberry-Apple Relish

Ingredients For Your Spicy Cranberry-Apple Relish

1. 1 cup sugar

2. 1/4 cup cider vinegar

3. 1 teaspoon salt

4. 1 1/2 pound tart, crisp apples like Granny Smith, peeled and cut in 1/2-inch chunks

5. 1 pound cranberries

6. 1 tablespoon grated ginger

7. 2 teaspoons finely chopped jalapeño or Serrano chile

8. Pinch cayenne pepper

Instructions For Making Your Cranberry Relish

1. Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve. 2. Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape. 3. Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 7 days. Be sure to store in the refrigerator in a tightly covered plastic container.

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Sunday, November 24, 2013

World Famous Pumpkin Pie Recipe

World Famous Pumpkin Pie Recipe

1. 3/4 cup Granulated sugar

2. 1 teaspoon Ground cinnamon

3. 1/2 teaspoon Salt

4. 1/2 teaspoon Ground ginger

5. 1/4 teaspoon Ground cloves

6. 2 large Eggs

7. 1 can (12 oz) Evaporated milk

8. 1 9" Unbaked deep dish pie shell

9. Whipped cream; optional

10. 1 15-oz can Pure Pumpkin Puree

Famous Pumpkin Pie Preparation

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for 20 to 30 minutes or until pies test done. Test your pies by inserting a wooden tooth pick in the center of the pie. If it comes out clean the pie is done.

I've made this delightfully delicious pumpkin pie for years now. It really is one of the best pumpkin pies you'll ever eat in your life. Its perfect for Thanksgiving or Christmas but its really perfectly alright to serve this delicious pie when ever you like. Try it by this recipe and I bet you will make these wonderful pumpkin pies again and again.

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No Flour, Three Ingredient , Peanut Butter Cookies

Here I am sharing with you a wonderful recipe for peanut butter cookies that have only three ingredients and these oh so wonderful cookies have no flour in them at all. That's right. No flour at all and these are some of the most wonderful peanut butter cookies that you'll ever make and eat in your life.

I've made these cookies for people for years and they just love them. Most people are just amazed when you tell them that there is no flour at all in these cookies.

Once you make out your cookies you can take a fork and make the back and forth cross marks with the fork tines that have made peanut butter cookies famous. No one really knows for sure who the first person to make the marks on the cookies was but the cookies are made all that more appealing with the cross marks on them so why not do it.

Ingredients For Your Peanut Butter Cookies

1. One Cup Creamy Or Crunchy Peanut Butter.

2. One Large Egg.

3. One Cup White Granulated Sugar.

I like to make this cookie dough up and then chill it in the refrigerator for at least two hours. This makes it easy to roll the dough up in a roll like a paper towel cardboard roll. Let it chill like this wrapped in plastic wrap.

Then sprinkle powdered sugar out on a flat surface and roll your cookie dough out to about 1/2 inch thickness. Cut the cookies out with a cookie cutter or a small juice glass.

Put the cookies onto a greased cookie sheet and bake in a hot pre-heated 350 degree oven for about 8 -10 minutes until the cookies are getting brown around the edges. Don't overcook your cookies. They will keep cooking for 5-7 minutes on the cookie sheet once you set them out of the oven.

I have sometimes included a couple of tablespoons of salted crushed peanuts in the cookie dough. Try it and see what you think.

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Everything You Ever Wanted To Know About Peanut Butter

The Woodrow Wilson White House Peanut Butter Cookies

The earliest use of the term “peanut butter” in a cookie recipe was found in the Newark Sunday Call of Newark, New Jersey on September 19, 1913. The recipe was titled “Prune Peanut Butter Cookies”. This recipe called for brown sugar instead of white sugar, and a large quantity of fat ½ cup shortening and ¾ cup peanut butter to a ratio of 2 cups flour. Although it used prunes in the recipe it is interesting to note this was the forerunner of the modern Peanut Butter Cookie. It used a high ratio of shortening and peanut butter combined, and brown sugar. Some modern Peanut Butter Cookie recipes still use the same ratio of shortening to peanut butter.

Wikipedia’s Peanut Butter entry stated, “The United States and China are leading exporters of peanut butter.” This is reflected in the 1916 Anglo-Chinese Cookbook compiled and edited by Mrs. R. Calder-Marshall & Mrs. P. L. Bryant, two American named ladies and published in Shanghai, China. The ladies included recipe “57. Peanut-Butter Cookies” which makes it the earliest pure peanut butter cookie recipe with the name. This was a popular cook book as it was printed in the English language and Chinese language. The Peanut Butter Cookies were listed under “American Cookies”.

In 1918, three war time Peanut Butter Cookies recipes were published. The Farm Journal published in Philadelphia, Pennsylvania had an article “Patriotic Women Will Use these New Recipes” (Vo. 42, No. 7, July 1918, p 26). “Peanut Butter Cookies (sugarless), require six tablespoons of fat, one fourth cupful [4 tablespoons] peanut butter, …” In this recipe there is more fat than peanut butter. The recipe came from a farm journal, farms had access to butter and lard that the general public did not have, hence the increase instead of decrease in fat as is seen in the other war time recipes. It brought the concept of a higher ratio of shortening / peanut butter seen in an earlier recipe to more readers. The other two war time recipes utilized peanut butter much more heavily for the shortening. Peanut butter apparently was more readily available than other shortenings during the World War I.

The quantity of shortening to peanut butter was not the only issue being worked out. How to shape the cookie was also of importance. In the August 27, 1917 Reading Eagle a lady contributed three different peanut butter cookie recipes. “Peanut Butter Cookies – make a soft dough and pat rather than roll out.” “Peanut Butter Drop Cookies – Drop in small spoonfuls on greased baking sheet”. “Peanut Butter Oatmeal Cookies – shape into balls”. In the July 25, 1917 Robinson Constitution it read, “This Recipe Sounds Good” “Peanut Butter Cookies – Chill, roll thin, shape” The Newburgh Daily dated April 22, 1918 had “Peanut Butter Cookies – Shape the cookies with a small cutter”. Five recipes each with a different way to handle and shape the cookies. The “drop” and “ball” versions are thick lumps of raw cookie dough. Neither of the recipes said to flatten the lumps, whereas the other recipes called to flatten the dough by rolling or patting.

Post World War I changes were occurring in the Peanut Butter Cookie. In the Schenectady [NY] Gazette – July 1, 1932 there was a recipe for Peanut Butter Cookies. The recipe said to “make balls … press each one down with a fork, first one way and then the other, so they look like squares on waffles.” It listed one cup shortening and one cup peanut butter, and called for half brown sugar and half white granulated sugar. In this recipe there are equal quantities of shortening and peanut butter. This made for a better textured cookie. It also used equal quantities of brown sugar and white sugar. In most early recipes white granulated sugar was used with some exceptions one recipe used brown sugar and a few war time recipes used molasses. Someone figured out the taste of molasses in brown sugar combined with white sugar made a pleasing flavor combination. The other change was the “fork” used to flatten the cookie. It left an imprinted pattern on the cookie. Where and when did the use of the fork start occurring?

Back in the year 1916 a recipe called “Spiced Oat Cookies” in the Handy Household Hints and Recipes (Louisville, KY) were flattened with a fork. “Drop in small quantities, from the tip of a spoon, on a greased cooky pan. With a fork flatten each cooky slightly.” Two years later in 1918 Wheatless and Meatless Menus and Recipes (Boston, MA) is a recipe for “Oatmeal Crisps”. “With a fork dipped in cold water flatten out into circular shape no thicker than a piece of rolled oats.” The fork allowed the cook to flatten the cookie wafer thin. Ironically, the Oatmeal Crisps were on the same page (16) as “Peanut Butter Cookies” which read “Chill, roll thin, cut in fancy shapes”. The Battle Creek Cook Book: a collection of well tested recipes from the First Congregational Church (Battle Creek, Michigan) listed a recipe for “Brown Sugar Cookies” which said to “pinch off dough the size of a walnut and roll in the hands [a ball]. Put in the pan and flatten with a broad fork.”

Where Those Criss Cross Fork Marks Came From

Another cookbook The Bakers Business Booster (1922, Boston, MA) had a recipe for “Mailander Cookies” which read, “after being washed over with [egg] yolks, and marked with the ends of a fork crosswise.” Washing the cookie with egg yolk gave it a nicer finish. Pressing it with the tips of a fork crosswise formed a directional pattern. The two extra steps made a plain cookie look fancy. This is in line with “cut in fancy shapes” as the Peanut Butter Cookies recipe called for. The 1947 edition of The Boston Cooking-School Cook Book had a descriptive illustration on page 714 with the following explanation, “Arrange by spoonfuls on buttered cooky sheet, press flat with floured spoon, and mark with floured fork.” The marks were a single set of parallel lines.This shows the fork was sometimes used to make decorative marks on cookies. This pattern is different from the “waffle pattern” in the 1932 recipe published in the Schenectady, New York newspaper. The New York recipe is the earliest known version to use the waffle pattern which is known today as the “criss-cross” pattern.

According to the Wikipedia entry on Peanut Butter Cookies, the 1933 edition of the Pillsbury’s Balanced Recipes instructed cooks to use a fork to press the cookie flat. The use of a fork to flatten the Peanut Butter Cookie was likely popularized through Pillisbury’s cook book. But the entry does not state which pattern was used 1) parallel lines or 2) criss-cross. The 1938 edition of The Settlement Cook Book used the name, “Criss-Cross Peanut Butter Cookies” (page 480) forever associating the criss-cross pattern with the Peanut Butter Cookie. The Settlement Cook Book went through many editions and was as popular in the Mid-West as the Boston Cooking School Cook Book was in the northeast.

The fork was originally used to flatten a cookie very thin in lieu of rolling the dough. In time, the fork’s purpose changed. Cookies were often served at ladies functions where presentation was as important as taste. The imprint that the fork left on the cookie made a desirable decorative pattern. Sometime in the 1930’s the criss-cross pattern became the hallmark of the Peanut Butter Cookie.

The changes that came about in the 1930’s perfected the Peanut Butter cookie. But not every cook book author followed suit immediately. The Boston Cooking School Cook Book’s 1936 edition listed “Peanut Butter Cookies” under “Sugar Cookies”. The cook book used a simple way of converting a basic sugar cookie recipe into numerous different types of cookies. It said to substitute peanut butter for the butter. The modern “Peanut Butter Cookies” recipe appears eleven years later in the 1947 edition as a distinct cookie complete with an illustration on how to decorate it with a fork. Today (2011) Peanut Butter Cookies are still made the same way: half white granulated sugar and half brown sugar, equal quantities of shortening and peanut butter and pressed with fork to form a criss-cross pattern.

“Special Peanut Cookies” from Larkin Housewives’ Cook Book by Mrs. G. W. Parrins, Lyons, NY (1915)

3 tablespoons Larkin Peanut Butter

1 tablespoon lard

1½ cups granulated sugar

2 eggs

2½ cups flour

1 teaspoon baking soda dissolved in 3 tablespoons thick sour milk

1 teaspoon Larkin Vanilla Extract

Mix, roll, cut and bake

“Peanut Butter Cookies” (1930’s up to present [2011])

½ cup butter (softened) or shortening

½ cup white sugar (granulated)

½ cup brown sugar

1 egg

½ teaspoon vanilla

½ cup peanut butter, any style

1¼ cups flour

1 teaspoon baking soda

Cream together: butter, sugars, egg, and vanilla; mix in peanut butter. Sift dry ingredients and mix into creamed mixture Drop by rounded teaspoonfuls on to ungreased cookie sheet Press with fork to make criss-cross pattern Bake 350 degrees for 10 minutes Makes about 3 dozen

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My World Famous Sweet Potato Casserole

Thanksgiving is this coming Thursday which is November 28th. Almost with out a single miss over the years I've made my World Famous Sweet Potato Casserole every year for Thanksgiving and Christmas. I also make it at other times of the year especially when I'm cooking for family and friends.

You won't find me getting real fancy with my sweet potato casserole. I keep it real simple and people almost always say that my Sweet Potato Casserole deserves to be known as a World Famous Sweet Potato Casserole. Keep it simple and it will always be delicious.

I almost always purchase sweet potatoes and peel and boil them. I peel them and cut them up into small cubes and boil them until they are tender. Then I drain them well and use the drained sweet potatoes after mashing them for my sweet potato casserole.

Ingredients For Your Sweet Potato Casserole

1. Four Cups Mashed Sweet Potatoes.

2. Two Large Well Beaten Eggs.

3. One Half Cup White Granulated Sugar.

4. One Half Cup Light Brown Sugar.

5. One Half Cup Softened Butter.

6. One Tablespoon Vanilla Extract.

7. Mini Marshmallows To Top Your Casserole With.

Instructions For Making Your Sweet Potato Casserole

To get started mix the first 6 ingredients and pour out into a well greased 13" X 9" Casserole Dish or Baking Dish. Top your casserole with the mini marshmallows and then place into a pre-heated 350 degree oven and bake for 20 - 25 minutes.

In the last 3 - 5 minutes turn your ovens broiler on to toast the top of the marshmallows but don't burn your marshmallows. Stand there and watch because its very easy to burn the marshmallows if you don't pay careful attention.

You just made one of if not the best sweet potato casserole that you will ever taste in your life. My family has been making this delicious sweet potato casserole for over 200 years. My Grandmother Hattie Propst and my Mom Virginia Walker made this same casserole and both ladies taught cooking classes and taught tens of thousands of people how to make this wonderful sweet potato casserole.

In 1999 the Miami Herald Food Section named this casserole, "My World Famous Sweet Potato Casserole" and gave me credit for the casserole. The version in the Miami Herald had fine diced pecans added to the top of the sweet potato casserole before the marshmallows were added on. No matter how you make it this is one of the best sweet potato casseroles you will ever eat in your life.

My Grandmother Hattie Propst and my Mom Virginia Walker taught me much about what I know about cooking and helped to make me the famous Chef I became. I want to give thanks to both of these great ladies who have gone to be with the Lord in Heaven. They were both wonderful cooks who taught me much.

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Gardening 101, Growing Sweet Potatoes, Cooking Sweet Potatoes, Medicinal Properties Of Sweet Potatoes

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The New York Times World Famous Chocolate Chip Cookies Recipe

The New York Times World Famous Chocolate Chip Cookies Recipe

Yes this is the world famous chocolate chip cookies that appeared for years in the New York Times every year around Christmas time. These are the best chocolate chip cookies you will ever make and enjoy in your life. Yes they really are that good. I hope you get to make them and enjoy eating them real soon.

Ingredients For The Chocolate Chip Cookies

1. 2 cups minus 2 tablespoons ,(8 1/2 ounces) cake flour

2. 1 2/3 cups (8 1/2 ounces) bread flour

3. 1 1/4 teaspoons baking soda.

4. 1 1/2 teaspoons baking powder.

5. 1 1/2 teaspoons coarse sea salt.

6. 2 1/2 sticks (1 1/4 cups) unsalted butter.

7. 1 1/4 cups (10 ounces) light brown sugar.

8. 1 cup plus 2 tablespoons (8 ounces) granulated sugar.

9. 2 large eggs.

10. 2 teaspoons natural vanilla extract

11. 1 1/4 pounds Nestle's Semi Sweet Chocolate Morsels.

12. Course Ground Sea Salt.

Instructions For Making Your Chocolate Chip Cookies

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. If you don't have a stand mixer you can use an electric hand mixer and a large bowl to mix up your cookies.

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Be sure to check out the new baking paper that is available in the grocery store and super market that has tin foil on one side and parchment paper on the other side. Use this paper for cookies with the parchment side up and tinfoil side down. This paper is easy to cut to line cookie sheets.

5. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nestles sells their Semi Sweet Chocolate Morsels in 24 oz. packages so you will need to purchase enough of these to equal 1 1/4 pounds.

I used Swans Down Cake Flour. And I used Pillsbury Bread Flour. I was able to find both of these products at my local Ingles Grocery Store.

You can purchase course ground sea salt at the grocery store and it is in the spice aisle in most grocery stores.

I would have to give these cookies a solid 10 on a score of 1 - 10. They are the best chocolate chip cookie I have ever made and I have been making chocolate chip cookies for over 50 years. If you want to make a chocolate chip cookie that will really delight and impress people then this is the chocolate chip cookie you should make and serve to people. I hope you get to make these chocolate chip cookies real soon. I hope you enjoy them.

The Secret Ingredient In These Chocolate Chip Cookies

In case your really wondering what makes these cookies so great is the course sea salt.So be sure you purchase and use course sea salt.

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Delicious Crab Fritters

Taste one bite and you'd bet that these lovely, light fritters were fried in a swanky New Orleans restaurant kitchen, but instead, they come right from your skillet. And the best part is that their preparation time is around five minutes because the batter is based on a biscuit mix like Bisquick. Buy the best lump crabmeat you can find. You only need a cup so indulge. You can most likely find lump crab meat in your supermarket or grocery store seadood section.

Ingredients For Your Crab Fritters

1. 1/4 Cup Creole Mustard.

2. 1/4 Cup Mayonnaise.

3. 2 Cups Vegetable Oil.

4. 1/2 Cup Bisquick Mix.

5. 1/4 Cup Whole Milk.

6. 1 Large Egg.

7. 1/4 Cup Fine Diced Green Onions Including Tops.

8. Dash Of Hot Pepper Sauce.

9. 1 Cup Lump Crab Meat.

10. 2 Tablespoons Chopped Fresh Parsley For Garnish.

Make a Creole mayonnaise. Place the mustard and mayonnaise in a small glass bowl and stir to combine.

Pour the oil into a skillet and heat over medium heat to 350 degrees.

Place the biscuit mix, egg, green onions and hot pepper sauce in a medium size mixing bowl and stir to combine. Fold in the crab meat. When the oil is hot, drop in teaspoonfuls of the batter, 8 to 10 at a time.

Fry the fritters until deep brown, 1 minute, then turn them with a slotted spoon and fry until deep golden brown. Remove the fritters with the slotted spoon to paper towels and allow them to drain very well.

Repeat frying the rest of your fritters until all the fritters are done.

To serve, place the bowl of Creole mayonnaise in the center of a serving platter. Surround it with the crab fritters. Sprinkle the chopped parsley over the fritters and serve.

Delicious Homemade Sugar Cookies

Here we have some of the most delicious sugar cookies that you'll ever taste in your life. They are easy to make and oh so very very delicious. You won't believe how great these sugar cookies are until you make and eat them.

Ingredients For Your Sugar Cookies

1. 2 1/4 Cups All Purpose Flour

2. 1/2 Teaspoon Baking Soda

3. 1 Teaspoon Baking Powder

4. 1/2 Teaspoon Salt

5. 1 1/2 Cups Sugar, plus 1/3 Cup For Rolling Out The Sugar Cookies

6. 2 Ounces Cream Cheese, cut up in small pieces

7. 6 Tablespoons Unsalted Butter, melted and still warm

8. 1/3 Cup Vegetable Oil

9. 1 Large Egg

10. 1 Tablespoon Milk

11. 2 Teaspoons Vanilla Extract

Directions For Making Your Sugar Cookies

Adjust oven rack to the middle position and heat oven to 350. Line 2 baking sheets with parchment paper and whisk together flour, baking soda, baking powder and salt. Set aside. The new baking paper with the tin foil on one side and the parchment paper on the other side is a great paper for doing your baking with.

Place 1 1/2 cups sugar, cream, and cream cheese into a large bowl. Place remaining 1/3 cup sugar in shallow baking dish and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. Whisk in oil until very well mixed together. Add egg, milk and vanilla and continue to whisk until smooth. Add flour mixture and mix with a wooden spoon until a soft dough forms.

Use a small ice cream scoop to divide dough into pieces then roll into balls (dough will be very soft, just work with it as best you can and do not overwork). Roll balls into reserved sugar to coat and evenly space on prepared baking sheet, 12 balls per sheet. Use the bottom of a drinking glass to press the balls down until they are 2 inches in diameter.

Sprinkle tops evenly with the remaining sugar from the rolling dish. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Do not over bake your cookies or they won't be as good. They will keep cooking after you take them out of the oven so be sure that you keep that in mind.

Cool cookies completely.

You can roll the dough out on powdered sugar so you can cut shapes out of it with Thanksgiving or Christmas Cookie Cutters. Use powdered sugar to roll your cookie dough out on to make it easier to work with. Use a spatula to pick up the cut out cookies easier.

You can use colored sugars to decorate your cookies if you want to.

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Frozen Nutty Banana Nibblers

I love Peanut Butter and Bananas and here is a real simple recipe that is really good and really healthy for everyone.

You Will Need For This Snack

1. Sliced Bananas.

2. Peanut Butter.

3. Greek Yogurt.

Mix three tablespoons of smooth peanut butter with a tablespoon of Plain Greek Yogurt.

Place a few rows of thin sliced bananas out on a tray and then carefully put a layer of the peanut butter and the yogurt on top of each banana piece and then put another thin sliced banana on top of the peanut butter and yogurt. Set your tray of prepared banana snacks in the freezer and allow them to freeze hard. Once they have frozen hard you can transfer them to small freezer bags. These can be sent frozen with your kids to school. They will thaw out and be ready for them to eat when lunch time comes.

I hope you get to make and try these frozen banana snacks real soon. Have fun eating them.

Wonderfully Delicious Chicken Gyros

Do you like Gyros? I do and these are just so delicious that you just have to make and try them. You'll need to purchase some great quality Pita bread to make these Gyros with. Warm your Pita Bread in the oven at 200 degrees so your bread will be warm when you get ready to put your Chicken Gyros together.

How To Make The Chicken For Your Chicken Gyros

I take skinned boneless chicken thighs and I cook them in a pan after I sprinkle them with salt, pepper and powdered garlic. Then I put a teaspoon of plain Greek Yogurt on top of each chicken thigh. I bake them for about 30-35 minutes in a hot 350 degree oven and after they are cooked I cut them up in thin strips to go in my Gyros.

Cucumber Sauce

I take a couple of large cucumbers and puree them real smooth and then I mix in a fourth cup of plain Greek Yogurt. This is the dressing for your Gyros.

I chop a tomato up in small pieces and I chop up a sweet onion fine.

When you put your Chicken Gyros together you lay your warmed Pita Bread out and lay chicken at the center, then tomatoes and onions and then some of the Cucumber Sauce. I roll the sandwich up in a piece of tin foil and there you have one of the most delicious Chicken Gyros you will ever make and taste in your life. This sandwich is so delicious. I just ate one a few minutes ago and they are so delicious.

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Homemade Christmas Crack Snack Mix

Christmas Crack Snack Mix

No matter how much Christmas Crack Snack Mix you want you can easily double this recipe or even double it again. I do warn you that this stuff is highly addictive and if your not real careful you'll eat it all. You may even find yourself hiding it from your family and friends. No joke this is some of the best stuff you'll ever make and eat in your life.

Ingredients For Your Christmas Crack Snack Mix

1. 4 cups Corn Chex (about half a box)

2. 4 cups Golden Grahams (about half a box)

3. 2 cups shredded coconut

4. 1/2 cup slivered almonds

5. 3/4 cup butter

6. 1 cup sugar

7. 1 cup corn syrup

Combine the two cereals, coconut and almonds in a large mixing bowl.

In a medium pot, combine the butter, sugar and corn syrup over medium heat. Let cook, stirring constantly, until it reaches the soft ball stage. About 235' F.

Pour the sugar mixture over the cereal mixture and stir until well combined. Then spread out the Christmas Crack on a cookie sheet and try to forget about for a couple hours until set. It won't completely dry out, there will a little stickiness left.

You can if you wish or need to put your Christmas Crack into a metal snack can that has a tight fitting lid. But if you do hide it so people can't find it or you will come back to an empty can.

I hope you get to make some delicious Christmas Crack real soon. You may not believe me but this is one of the best tasting homemade snacks that you'll ever make and taste in your life. I can't believe how good this snack is. I can't believe a commercial company isn't making this and selling it.

You will need a candy thermometer to make this delightfully delicious snack. I would also spray the inside of the pot you use for cooking your ingredients in with vegetable cooking spray to make clean up easier. Also don't cook past the soft ball stage. This is very important.

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Lets Make Deer Jerky

Deer or Venison Jerky as some people like to call it is a wonderfully delicious way to preserve and use part of your harvested deer. Jerky was an important part of early American life and jerky was usually the way that meat was preserved and taken on long trips. If you make it right it can be one of the most delicious things you will ever eat.

If you have a food dehydrator you can quickly and easily make venison jerky from the shoulders and brisket of your harvested deer. I make jerky from deer meat all the time and it is so delicious.

Cut your deer meat up into small thin strips about the size of a mans two fingers but as thin as possible.

Marinade For Your Deer Jerky

1. One Cup Soy Sauce.

2. Two Tablespoons Brown Sugar

3. One Teaspoon Ground Sea Salt.

4. One Teaspoon Ground Black Pepper.

5. One Teaspoon Red Pepper Flakes.

Mix your marinade together and then put your deer meat in a plastic container you have a lid for. Pour the mixed up marinade in on top of the deer meat and place the container of deer meat in the refrigerator over night.

The next day take your deer meat out of the refrigerator and shake it off and arrange it in the food dehydrator. It will take about 72 hours to make some of the best deer jerky that you will ever eat in your life. And yes it is that easy to make delicious deer jerky. I think once you make it that you'll realize that this is some of the most wonderful deer jerky that you have ever eaten.

Venison chili, venison sausage, and lots of other wonderful things can be made out of your harvested deer. We have recipes for all these and much more. I hope you will check out all these wonderful recipes and videos that we have for you.

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Saturday, November 23, 2013

Millionaire Pie Recipe

I would have to say that by now I've probably made a million or more of these delicious pies. They are one of the most delicious pies you'll ever make and they are also one of the easiest to make pies you'll ever make. I've been making these particular pies since the late 1970's and I believe that this particular pie originated in the Myrtle Beach area of South Carolina where it is made and served in many places there even today.

I like to make this pie in a graham cracker pie crust and once you ever make one of these you'll realize why they are so delicious. The flavor and texture of one of these pies after it has chilled in the refrigerator is just simply delicious.

Ingredients For Your Millionaires Pie

1. One Graham Cracker Pie Shell.

2. Eight Ounces Of Real Soft Cream Cheese.

3. One Half Cup White Granulated Sugar.

4. One Eight Oz. Can Well Drained Crushed Pineapple.

5. One Cup Fresh Coconut, Keep Back 1 Tablespoon.

6. One Cup Fresh Pecans Very Finely Crushed.

7. One Eight Oz. Container Cool Whipped Topping Thawed.

Mix all your ingredients together in a bowl with an electric mixer except for the 1 tablespoon of coconut. Pour and scoop the mixed up filling ingredients into the graham cracker pie shell.

Take that one tablespoon of coconut and toast it golden brown under your ovens broiler. Don't over cook the coconut. Then sprinkle it on top of the pie.

Put the pie, covered in the refrigerator for over night before you slice it up and serve it. This pie is one of the best pies you'll ever eat in your life. I hope you get to make it real soon and I hope you enjoy it. Have fun making it and eating it.

Chocolate Pudding Dump Cake

Here is a recipe for a Chocolate Pudding Dump Cake that everyone will love and enjoy. Adults and kids all like this wonderful cake that is so easy to make and the flavor of the cake is just wonderful.

Ingredients For Your Chocolate Pudding Dump Cake

1. One Box Duncan Hines Chocolate Cake Mix.

2. One Large Box Chocolate Pudding Mix.

3. One And One Half Cups Whole Milk.

4. One And One Half Cups Milk Chocolate Chips.

Instructions For Making Your Chocolate Pudding Dump Cake

You'll want to start by pre-heating your oven to 350 degrees.

Prepare the pudding with the milk by the package directions.

Add the cake mix to the pudding you just made in a large bowl. Do not add anything else but the cake mix.

Pour the batter out into a 13" X 9" Pan that you have sprayed with vegetable cooking spray and smooth the mixture out into the pan evenly.

Scatter the chocolate chips out on top of the cake mix.

Bake for 35 minutes in the pre-heated 350 degree oven until the cake just starts to pull away from the sides of the pan. This is a wonderful quick cake that everyone will love.

I hope you get to make this delicious cake real soon. I guarantee you that it will be delicious.

Pepperoni Roll, Our Delicious Version

This is our version of a delicious Pepperoni Roll made out of Grands Biscuits. What we do is dust our table with self rising flour and then we open two cans of Grands Biscuits and roll them out into a square like in the photos below. You'll need to add a little flour to get the biscuits to roll out right and your going to need a heavy duty dough roller.

Your going to want to spread spaghetti sauce over the square of biscuit dough and then lay pepperoni's out in rows covering the top of the spaghetti sauce and your rolled out biscuit dough. Then sprinkle shredded mozzarella cheese over the top of the pepperoni.

Sprinkle the top of the cheese with dry Italian Seanoning and powdered garlic. Once you have that done start over on one side and start to roll the dough up like a jelly roll with all the ingredients inside.

You want to keep rolling up the biscuit dough carefully just like in the photo there. Don't get in a hurry. Just go slow and steady and roll your biscuit dough up into a roll just like a jelly roll.

If you'll go slow and steady you can see that the biscuit dough will roll up just like in the photo. Go slow because you want the dough to roll up just like a jelly roll like in the photo.

Once you get the biscuit dough rolled up containing your biscuit dough, pepperoni, cheese, and spaghetti sauce cut the rolled up dough up into up to four small rolled up logs. Place on a well greased baking sheet. Put the rolled up pepperoni rolls into a pre-heated 350 degree oven and bake for 18 - 22 minutes. About half way through the cooking time you will want to carefully roll your pepperoni rolls over so they will cook evenly.

When they are cooked take them out of the oven and brush melted butter over the outside of the pepperoni rolls. You can serve them as big pepperoni rolls or you can carefully cut them up into pin wheels. Serve at once while they are hot. These pepperoni rolls are some of the most delicious things you will ever eat in your life. They are excellent made out of the Grands Biscuits.

Keep in mind that when you combine the two cans of grands biscuits and roll them out that you will want to sprinkle the table top or surface where your going to roll them out lightly with self rising flour. Combine your biscuit dough and work with it until you have it in either one large ball or two small balls. Then roll it out on the floured surface into either one large dough square or two smaller dough squares.

I really hope you get to make these delicious pepperoni rolls real soon. Adults and kids both love these. I think they are one of the best things you'll ever eat in your life. I hope you get to make these and enjoy them real soon.

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Made From Scratch Chicken Pot Pie

Made From Scratch Chicken Pot Pie

Here's a delicious made from scratch chicken pot pie that everyone is sure to enjoy. I suggest making this pie in a large casserole dish or baking pan. Spray the interior of the baking pan or casserole dish with vegetable coating spray so the clean up will be easier.

What I do here is make this pie with carrots, peas, celery, and onions. I do use canned sliced carrots and canned English peas. But I still consider this to be a homemade pie and it is one of the best things you'll ever taste in your life.

Ingredients For Your Pie Filling.

1. Two Pound Skinned Boneless Chicken Thighs Cut Up In One Inch Cubes.

2. Two Cans Sliced Carrots Drained And Washed Under Cold Running Water.

3. Two Cans English Peas Drained And Washed Under Cold Running Water.

4. One Cup Fine Diced Onions Cooked Until Soft In Butter In A Skillet.

5. Two Cans Cream Of Chicken Soup.

6. Two Cans Cream Of Celery Soup.

7. One Cup Celery Cooked Until Soft In Butter In A Skillet.

There is no reason you can't cook your onions and celery in the same skillet in butter until they are soft.

Mix all your pie filling ingredients together very well in a large bowl and then pour into your prepared casserole dish or baking pan.

Now mix together three cups of Bisquick Baking Mix and One And One Half Cups of Buttermilk together until it is very well mixed together. Then pour it on top of your chicken pie filling. Bake in a hot pre-heated 350 degree oven until the crust is golden brown. Butter the top of your pastry crust well with butter when it comes out of the oven.

And this is one of the best chicken pot pies that you'll ever eat in your life. Yes it is indeed and its easy to make to. Campbell's Soups and Bisquick are wonderful ingredients and they produce wonderful tasting foods that you can be proud to serve. This really is the best tasting chicken pot pie that I've tasted in years. Anyone should be able to make this really wonderful chicken pot pie. I hope you enjoy it.

More Delicious Brownies , These Are So Delicious

I just keep coming up with more and more delicious brownies and these are truly some of the best brownies your ever going to make and taste. I really don't think, no I know that no one makes better brownies than these. These are some of the best brownies your ever going to taste in your life. So why are you waiting. Print off or write down the ingredients and get started to the store right now for these wonderful ingredients. So you can make the best brownies you'll ever eat in your life. Come on you know you want to.

Ingredients For Your Brownies: 1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

How To Make Delicious Homemade Peanut Butter Cups

If you love fudge and peanut butter then you just have to make these delicious homemade peanut butter cups. They are so damn delicious. One of the best things you'll ever eat.

Click Here For The Homemade Peanut Butter Cups Recipe

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How To Make Delicious Granny Smith Apple Rings

Click Photo For Large Size Photo

Ingredients For Your Granny Smith Apple Rings

6 Granny Smith apples, large size

1 cup flour

1 cup whole milk.

1 large egg.

1 tablespoon vanilla

Cinnamon sugar to sprinkle on your deep fried apple rings. Just mix two thirds powdered sugar in a shaker with one third cinnamon.

Use a biscuit cutter like in the photo above to cut your apple rings out. As you cut them out drop them into a bowl of water with lemon juice in it to keep your apples from turning brown. When your ready to proceed with the recipe dry your apple rings with paper towels.

Mix together your flour, milk, egg, and vanilla flavoring in a bowl using a for or wire whisk to beat them together very well.

You will need vegetable oil heated to 350 degrees to cook your apple rings in.

Drop your prepared apple rings into the batter and then into the how oil. Fry until they are golden brown and then sprinkle them heavily with powdered sugar and cinnamon.

Almost everyone who ever tries these will love them. And yes they are delicious. And just perfect for this time of year.

How About A Recipe For Apple Dumplings

Yes one of if not the best recipe for apple dumplings that you'll ever make and try in your life. And don't worry. These are so easy to make. Try them and see what I'm talking about.

Click Here For The Apple Dumpling Recipe

Friday, November 22, 2013

Garlic Parmesan Roasted Pork Chops

Garlic Parmesan Roasted Pork Chops

These are truly some of the best pork chops that you'll ever cook and eat in your life. Look at the photo and drool. You won't find a better pork chop recipe any where than these pork chops and I hope you get to make and try them real soon.

These pork chops have a bone in them and if you check it out you'll soon discover that bone in pork chops will always taste better than boneless pork chops.

These pork chops are cooked in the crock pot and the best way to do it is to rub down the pork chops with olive oil and then sprinkle them on both sides with powdered garlic and freshly grated Parmesan Cheese. Use your fingers to pat the Parmesan Cheese and the powdered garlic into the pork chops.

Spray the inside of your crock pot with vegetable cooking spray and then place the pork chops you prepared above into the crock pot.

Now add the below ingredients to the crock pot in on top of the pork chops.

1. One Can Cream Of Mushroom Soup.

2. One Cup Apple Cider.

3. One Large Sweet Onion Sliced Very Thin.

4. One Third Of A Stick Of Butter

Turn the crock pot on high and let it cook for 6 hours. Check about once a hour to make sure it doesn't dry out. If it appears to get to dry at any point add a 1/4 cup of apple cider.

I like to serve these pork chops over saffron rice and I serve broccoli and cheese with the meal also. I also serve Cheddar Bay Biscuits. Click that link for my biscuit recipe. I promise you that you'll be glad you did.

Worlds Best Coconut Cake

How would you like to have a recipe for the World's Best Coconut Cake. Come on you know you would. This coconut cake is the best coconut cake you'll ever eat in your life.

Click Here For The World's Best Coconut Cake Recipe