Worlds Best Recipes: October 2014

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Thursday, October 30, 2014

Wonderfully Delicious Seafood Stew

1. 1/3 cup extra virgin olive oil

2. 4 crushed garlic cloves

3. 6 peeled and seeded Roma Tomatoes cut into thin strips

4. 1 cup Clam Juice

5. 1/2 cup Dry White Wine

6. 1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks

7. 16 large peeled and deveined Raw Shrimp

8. 16 Sea Scallops

9. 1/2 cup finely shredded fresh basil leaves

10. 1/2 cup chopped flat leaf parsley

Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.

Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)

Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)

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Wonderfully Delicious Baked Chicken

Oven Roasted Baked Chicken

This is one of the best recipes for Baked Chicken that I have ever seen. Try it and I bet you'll be amazed at how very tender, delicious, and easy to make this wonderful baked chicken is.

1. 5- to 6-pound chicken at room temperature, wing tips removed.

2. 1 lemon, halved.

3. 4 whole garlic cloves.

4. 4 tablespoons unsalted butter, optional.

5. Ground Sea Salt, to taste.

6. Freshly ground black pepper, to taste.

7. 1 cup chicken stock, water, wine for optional deglazing

Place rack on second level from bottom of oven. Heat oven to 500°F (or for convection, reduce to 450°F).

Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for stock. Reserve chicken livers for another use.

Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper.

Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.

Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, carefully tilt it over the roasting pan so that all the juices run out and into the pan.

Optional: Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken.

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Chicken and White Bean Chili

Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.


1 pound dried small white beans

8 fresh Green Chilies (about 1 pound)

1/4 cup (1/2 stick) butter

2 large onions, chopped

1/3 cup all purpose flour

4 cups low-salt chicken broth

3 cups half and half

4 cups shredded cooked chicken

1 tablespoon chili powder

1 tablespoon hot pepper sauce

1 tablespoon ground cumin

2 teaspoons salt

1/2 teaspoon white pepper

1 1/2 cups grated Monterrey Jack cheese (about 6 ounces)

1 cup sour cream

Chopped fresh cilantro

Purchased tomatillo or green chili salsa


Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

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Two Ingredient Chocolate Pumpkin Brownies

Here you use just two ingredients to make a delicious pan of brownies that I guarantee you will be some of the best brownies your ever going to taste.

1. Betty Crocker 18 Oz. Fudge Brownie Mix (dry mix only)

2. 2 cups LIBBY’S 100% Pure Pumpkin

3. Cool Whipped Topping (Optional )


1. Preheat oven to 350°

2. Line a 9x13 inch pan with foil or parchment paper and spray lightly with cooking spray.

3. In a bowl mix together brownie mix and pumpkin until smooth.

4. Spread batter into pan and bake for 25-30 minutes until set. You just want them firm and not over cooked. The top of the brownies should fill firm to the touch. If they do then they are ready to come out of the oven. Let them set and cool in the foil or parchment paper lined pan before you cut them up and remove them from the pan. Each individual brownie can be wrapped in plastic wrap.

5. Let cool completely. Top with (optional) Cool Whip® if desired.

I like to use the new baking paper that has parchment paper on one side and tin foil on the other side. If you line a baking pan with this particular baking paper put the tin foil side down.

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Chicken And Dumpling With Mushrooms

This Chicken and Dumplings with the mushrooms added in is one of the best recipes I've ever had for chicken and dumplings. Let me caution you to have the water boiling before you add the dumplings to the water. If your water is boiling your dumplings will always turn out light and fluffy.


Chicken Stew:

1. 8 ounces Bacon, cut into 1/4" pieces

2. 1/4 cup all-purpose Plain Flour

3. 4 Chicken Leg Quarters (drumsticks with thighs; about 2 pounds)

4. Ground Sea Salt, freshly ground Black Pepper

5. 1 1/2 pounds Mushrooms sliced thin, I use button mushrooms

6. 1 medium Onion, chopped

7. 2 Tablespoons Minced Garlic

8. 1/4 cup Dry White Wine

9. 6 Sprigs Thyme

10. 2 Bay Leaves

11. 8 cups Chicken Broth

Dumplings and assembly:

1. 3/4 teaspoons Ground Sea Salt, plus more

2. 1 cup All-Purpose Flour

3. 2 teaspoons Baking Powder

4. 1/2 teaspoon Freshly Grated Nutmeg

5. 1/8 teaspoon Freshly Ground Black Pepper

6. 2 Large Eggs

7. 1/4 cup Whole Milk

For Your Chicken Stew:

Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate lined with paper towels so it will drain well.

Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.

For Dumplings and Assembly:

Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.

DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.

This is an excellent chicken stew made with out the dumplings if you want to. Serve the cooked chicken stew over squares of corn bread in large bowls. Sprinkle the top of each bowl of chicken stew with fine grated hard boiled eggs.

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Tuesday, October 28, 2014

Oh So Wonderful Grilled Chicken Tacos

If you love tacos and want a taco that is going to make people stand up and pay attention then you need to make this wonderful recipe for grilled chicken tacos. I bet you'll make these as often as possible if you ever make them one time. Everyone I've ever made these for has asked me to make them again and again.

You will want to use a grill outdoors to cook the chicken on and you need a grill big enough to cook your chicken over indirect heat. This is where you cook the chicken on one side and the charcoal fire is over on the other side.

Your going to want to let your chicken breast pieces thaw out and then sprinkle them with lime juice and then sprinkle them well on each side with taco seasoning. Cook until your sure their done on one side and then flip them over. Don't over cook your chicken. Remove from heat when they are done and slice them up into bite size pieces.

Your going to want the below ingredients to also go on the grilled chicken tacos.

1. White Mexican Cheese Crumbled Up.

2. Freshly Chopped Up Cilantro.

3. Fine Diced Tomatoes.

4. Green Bell Peppers Sliced Very Thin.

5. Red Bell Peppers Sliced Very Thin.

6. Sliced Jalapeno Peppers.

7. Mix Mayonnaise with fresh lime juice to make a lime mayonnaise to go on your grilled chicken tacos.

8. Salt And Pepper To Taste.

9. Fine Diced Green Onions.

10. Fine Shredded Lettuce.

Offer Salsa on the side.

Make sure that you get those chicken breasts wet with fresh lime juice and then sprinkle with the taco seasoning. Cook it on the grill but don't flip your chicken to often.

Use flour tortillas to build your grilled chicken tacos in. If there is a ingredient in the list you don't like leave it off.

These are truly some of if not the best Grilled Chicken Tacos that you'll ever eat in your life. I just love these and I bet you will to.

How To Make Delicious Pulled Pork Barbecue Sandwiches

You can travel all over the American south and almost around every corner your going to find cafes and road side stands selling pulled pork sandwiches. Here I'm going to tell you exactly how to make your own delicious pulled pork sandwiches right there in your kitchen. Look up there at that photo. Don't you think that would be so delicious. Well guess what you can make this same sandwich right there in your kitchen.

1.3 Pound boneless pork shoulder.

2 level teaspoons ground sea salt.

3 tablespoons brown sugar.

2 tablespoons paprika - smoked paprika if you have it.

1 teaspoon cinnamon powder, freshly ground if possible.

2 teaspoons mustard powder.

1/2 teaspoon peppercorns, ground to a powder in a coffee grinder.

2 teaspoons chilli powder or a bunch of your favourite dried chillies, powdered.

2 teaspoons coriander seeds, ground to a powder.

2 teaspoons garlic powder.

1 teaspoon ginger powder.

You will want to hand rub the above spices into your three pound pork shoulder.

You will need a baking pan with a wire rack in it and you want to half fill the bottom of the pan with apple cider vinegar and water in a 50/50 solution. Set the rubbed down pork shoulder down on the wire rack and then wrap the pan up tightly with tin foil. Place into a 350 degree oven

Cook in a 350 degree oven for 4-5 hours and other than making sure the apple cider / water solution does not go dry do not mess with the pork shoulder while it is cooking.

Now while the pork shoulder is cooking make the below Barbecue Sauce and the Coleslaw Recipe.

World's Best Barbecue Sauce

1. 2 Cups Ketchup

2. 1/2 Cup White Vinegar.

3. 1/2 Cup Honey.

4. 1/2 Cup Water.

5. 1 Teaspoon Ground Cayenne Pepper.

6. 1 Tablespoon Fine Minced Onion.

7. 2 Tablespoons Worcestershire Sauce.

8. 1 Teaspoon Ground Black Pepper.

9. Dash of Garlic Powder.

Bring all the ingredients to a boil in a saucepan. Stir often. Cover and chill until your ready to use it.

Here's a delicious recipe for Coleslaw

1. Eight Cups Mixed Green And Purple Cabbage.

2. One Cup Finely Shredded Carrots.

3. One Cup Fine Diced Purple Sweet Onion.

4. One Half Cup Sugar.

5. One Half Cup Mayonnaise.

6. One Half Cup Buttermilk.

7. Two Tablespoons Lemon Juice.

8. One Tablespoon White Vinegar.

9. One Tablespoon Ground Sea Salt.

You will want to mix all your slaw ingredients in a plastic container you have the lid for. Once you have it all mixed up very well put the lid on the container and chill over night in the refrigerator.

When Your Pork Shoulder Is Done

Your pork shoulder should reach an internal temperature of 160 degrees in the thickest part. Take it out of the oven and on a cutting board cut it up into very small bite size pieces. Mix some of the barbecue sauce up into the chopped up pork and stir to coat your meat well.

Now you'll want to spread butter over your buns on both sides and toast under the broiler until the buns are golden brown.

Now your ready to put your sandwiches together. Put barbecue pulled pork on the sandwiches and your also going to want to add a scoop of your coleslaw on each sandwich. What your going to end up with are the best barbecue pulled pork sandwiches you'll ever eat in your life. It may sound like doing a lot with this recipe but I promise you that its worth the effort. These are truly the best barbecue pulled pork sandwiches your ever going to taste.

Be sure to offer more barbecue sauce on the side in case people want to add more to their sandwich.

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Wednesday, October 22, 2014

Wonderfully Delicious Quick And Easy Chicken Recipes

Moist Cheddar-Garlic Oven Fried Chicken Breast

Ingredients Needed

1. 1/3 cup butter, melted

2. 2 tablespoons minced garlic (can use more or less)

3. 2 teaspoons garlic powder, divided (garlic lovers can use more)

4. 1/2 teaspoon seasoning salt (or can use white salt)

5. 3/4 cup seasoned dry bread crumb (seasoned or plain)

6. 1/2 cup finely grated cheddar cheese

7. 1/4 cup freshly grated Parmesan cheese

8. 1/2 teaspoon ground black pepper (or to taste)

9. 4 boneless skinless chicken breasts

10. shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)


1. Preheat oven to 350°F.

2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).

3. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.

4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.

5. Dip chicken in butter mixture; then in crumb mixture.

6. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).

7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Crispy Oven Fried Buffalo Ranch Chicken Strips


8 tablespoons butter.

1-1/2 - 2 pounds boneless skinless chicken tenderloins.

1-1/2 cups flour.

1 packet Hidden Valley Original Ranch Dressing Mix.

1 cup Franks Red Hot Buffalo Wing Sauce.

1-1/2 cup Panko Bread Crumbs.

Ranch dressing for dipping (optional)


Heat oven to 400 degrees. While oven is preheating, place butter on a large rimmed baking sheet in the oven until the butter has melted . Remove from the pan from the oven and set aside.

Using three shallow bowls or pie plates; add flour and dressing mix to one, and stir to combine, add buffalo sauce to another bowl and panko bread crumbs to the third.

Dip chicken tenders in flour mixture, then buffalo sauce, then press into bread crumbs and place on pan with melted butter.

Bake for 15 minutes, then flip each piece over and bake for another 15 minutes. Optional - set oven to broil and cook for another 5 minutes for extra crispiness (keep a close eye on them, if they start to burn, remove from oven)

Serve hot with ranch dressing for dipping.

Beer Battered Chicken


1 cup flour

1/2 teaspoon salt

1 cup beer

1 1/2 teaspoons parsley

2 tablespoons green onions, chopped

12 chicken drumsticks

salt and pepper

peanut oil ( for frying)


Combine flour and salt in a bowl, whisk in beer.

Let stand 30 minutes.

Stir in parsley and onion.

Salt and pepper chicken.

In large skillet, heat 2 inches of the oil.

Dip chicken in batter and fry until done and golden brown.

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Any and all recipes and images on this Blog are the property of Nosycat World Media Productions. If you have questions about this blog post or comments please send them to the below address. be sure to include the link to this post and the title of the post.

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Saturday, October 18, 2014

Cheeseburger In Paradise, A Jimmy Buffet Favorite

Here we have a wonderful recipe called Cheeseburger In Paradise by Jimmy Buffet. If you want a really delicious casserole then be sure to try this one. I guarantee you that you'll love it.

Classic Cottage Pie Recipe

In case your wondering why the name , Cottage Pie its simply this. A Shepard's Pie is made with ground lamb while a Cottage Pie is made with ground beef. And yes that is the only difference. This is a wonderful recipe that I hope you get to try real soon.

2 tablespoons of butter

1 large onion, chopped fine

1 teaspoon of minced garlic

2 pounds of ground beef OR ground lamb

4 tablespoons flour

2 tablespoons of tomato paste

2 cups of chicken broth

1/4 cup of heavy cream

2 tablespoons of Worcestershire Sauce

2 cups of shredded fresh carrots


2 1/2 pounds potatoes, peeled and diced

1 teaspoon salt

6 tablespoons of butter

2 tablespoons of cream cheese

1/4 cup of Parmesan ranch dressing (recipe below) or plain ranch

In a large stock pot, add salt and diced potatoes. Cook until tender.

While potatoes are boiling, make meat sauce.

Melt butter, add onion and garlic. Cook 3 minutes. Add meat and brown. Add flour and tomato paste and cook 2 minutes. Sauce should be dark in color.

Add broth, cream, Worcestershire sauce and simmer over medium heat. Simmer until ground beef mixture starts to thicken (6-8 minutes). Remove from heat.

Preheat oven to 425.

When potatoes are done boiling, drain and add butter, cream cheese and ranch. Using a potato masher, mash until potatoes are smooth. Small pieces are okay, my family likes it this way better.

NOTE: I do not cook my shredded carrots, they turn out just fine by adding them raw to the dish and having them bake. You can also use drained canned or frozen carrots.

In a 9X13 dish, add meat mixture, a layer of carrots and finally the mashed potato topping.

Cover with foil.

Bake for 35-40 minutes. If you would like the topping to be dark brown, remove foil and broil for a few minutes.

Let cool for 10 minutes and serve.

Recipe: Parmesan Ranch Dressing

1/4 cup of sour cream

1/4 cup of mayonnaise

1 tablespoon fresh lemon juice

1/4 teaspoon of garlic powder

1/2 cup of finely grated Parmesan cheese

2 tablespoons of finely chopped green onion

1/4-1/2 teaspoon of salt

dash of pepper

Combine all of the ingredients together in a small bowl. Serve immediately or refrigerate.

NOTE: If you wish to make this thinner, add a small amount of milk or buttermilk. Shake or stir really well.

Credit To Sherron Watson for the original recipe. She is a great Chef.

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Crockpot Pineapple Chicken

Here we have a really easy recipe for Crockpot Pineapple Chicken that your sure to enjoy.

Crockpot Pineapple Chicken


1. 3 Cups Chicken Thighs Or Breast cut up in small bite size pieces.

2. 1 14 - 15 Oz. Can Pineapple Tidbits in the juice.

3. 1 Medium Sweet Onion diced up very small.

4. 1 Tablespoon Soy Sauce.

5. 1 Cup Coconut Milk.

Put your chicken in the bottom of the crock pot and then all the other ingredients go on top of the chicken. Set your crock pot on high and let it cook for 4 - 5 hours until the chicken is done and the liquid is thickened.

Serve over hot buttered white rice for a really tasty treat.

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Lawndale, N.C. 28090

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Grandmas Chicken Casserole Recipe

If your looking for a really delicious Chicken Casserole Recipe you can't go wrong with this wonderful recipe for Grandma's Chicken Casserole Recipe. Oh man this is a really delicious recipe and its so easy to make. And its one of the best chicken casseroles you'll ever eat.

Ingredients Needed For Your Grandma's Chicken Casserole

1. 3 cups cooked chicken, chopped

2. 2 cans (10.75 oz each) cream of chicken soup

3. 2 cups shredded Cheddar cheese

4. 3 cups Progresso™ panko crispy bread crumbs or any dry stuffing mix

5. 6 tablespoons butter or margarine, melted


1. Heat oven to 350°F.

2. Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese.

3. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.

Kids and adults both love this delicious chicken casserole. I like to make this casserole with chopped up skinned, boneless chicken thighs. I think the chicken thigh meat has a lot more flavor than you will ever get with chicken breasts. But you can make this casserole out of chicken breasts if you want to.

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Warm Carmel Pudding Cake Recipe

Can you believe that this wonderfully delicious cake requires just four ingredients. Yes just four ingredients. This is a Bisquick recipe and Bisquick makes wonderfully delicious recipe creations. With this cake a warm cake sets atop a oozing layer of caramel. Its so delicious that it will make you want to lick your plate.

Its perfect served with a scoop of vanilla ice cream or cool whip. This cake is one of the easiest to make cakes you'll ever make and its so delicious.

Ingredients For Your Warm Carmel Pudding Cake

1. ¾ c. Truvia Brown Sugar Blend

2.2 c. water

3. ¼ c. coconut oil

4. 2 c. Bisquick baking mix

5. 1 c. Truvia Brown Sugar Blend

6. 1 c. milk


Preheat oven to 350º F. In a medium saucepan, combine ¾ cup Truvia Brown Sugar Blend, water and coconut oil. Heat to boiling. Pour into a 2 quart casserole dish or a 9x13" pan.

In another bowl, mix Bisquick, Truvia and milk. Pour this over the liquid already in the cake pan - do NOT stir together! Just bake for 30 mins (9x13") or a bit longer for the 2 quart pan, about 45 minutes, or until the cake part at the top is cooked through.

(Will have a delicious layer of ooey gooey caramel at the bottom of the pan with a warm cake on the top) Serve with vanilla ice cream or fozen yogurt. Enjoy!

Inspired By Jen Nikolaus

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Friday, October 17, 2014

Glazed Peanut Butter Pound Cake

Pound Cake is one of the things that to me brings back memories of Grandma's House. With this tasty delicious pound cake not only is peanut butter mixed into the batter but it is also used to make a delicious glaze for the pound cake. And to those of you who know me I have a thing for peanut butter anyway.

If you love peanut butter then this pound cake is for you. And its just right for this time of year. Peanut butter is so delicious and it makes everything better including this really tasty pound cake.


For The Pound Cake

1. 1 and 1/2 cup butter

2. 3 cup granulated sugar

3. 1/2 cup creamy peanut butter

4. 6 large eggs

5. 3 cup all purpose flour

6. 1/2 teaspoon baking powder

7. 1/2 teaspoon salt

8. 1 cup buttermilk

9. 1 teaspoon vanilla extract

Glaze For Your Pound Cake

1. 1/2 cup creamy peanut butter

2. 1/3 cup corn syrup

3. 2 cup powdered sugar

4. 3 to 4 tablespoon heavy cream

5. 1 teaspoon vanilla



Preheat oven to 350 degrees. Prepare a bundt pan with non-stick spray or grease and flour.

Cream butter and sugar until light and fluffy.

Cream in peanut butter until smooth and well incorporated.

Add eggs one at a time.

In another bowl, combine flour, baking powder and salt.

Add flour mixture alternately with buttermilk to creamed mixture, beating after each addition until combined.

Mix in vanilla.

Pour into bundt pan and smooth surface.

Bake 75 to 85 minutes or until wooden pick comes out clean.

Cool 20 minutes before removing.

Cool completely on wire rack before frosting.

Glaze For Your Pound Cake

Cream peanut butter, vanilla and corn syrup.

Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.

Pour and spread on cooled cake.


Add heavy cream 1 tablespoon at time and mix well before adding more. This needs to be thick but spreadable.

I use smooth and creamy Jiff Peanut Butter for this recipe because I think it has the best taste and it works great in baking.

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Wednesday, October 15, 2014

Baked Barbecue Chicken Thighs

Here we have some of the most delicious barbecued chicken that your ever going to make and taste in your life. Make your barbecued chicken out of skinless boneless chicken thighs for the best result.

1. 4 Chicken Thighs, skin and bones removed.

2. 1/2 cup hot (spicy) Ketchup

3. 1 tsp Red Wine Vinegar

4. 1 tsp Soy Sauce

5. 1 Tbsp Brown Sugar

6. 1 Tbsp Minced Fresh Garlic.

7. 1 tsp Paprika

8. Ground Sea Salt.

Instructions For Making Your Baked Barbecue Chicken Thighs

Preheat oven to 350 degrees

Wash chicken thighs, pat dry with paper towel and season with ground sea salt.

In a small bowl, combine hot ketchup, red wine vinegar, soy sauce, brown sugar, garlic and paprika. Coat both sides of chicken thighs with this mixture.

Place chicken, skin sides up, in an oiled baking dish and bake in the oven for about an hour or until chicken thighs are cook through. Baste chicken every 20 minutes with pan juices.

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