These lovely tenders can be used in so many ways!! Chopped up and added to a salad. Stand alone with a rice side dish. The list goes on … They must be marinated for at least 8 hours ahead of time to utilize the maximum flavor.
Heres the marinade recipe. I used boneless skinless breast cut into strips.
1/2 cup olive oil
3 cloves garlic chopped
1 Tablespoon each Rosemary, Thyme and Oregano
Juice from 2 lemons
Mix together place chicken in for 8 hours or over night. Heat skillet on med high. Add chicken strips, brown and turn down to med, cook until juices run clear.
Do you have a cabinet full of those cute little kitchen gadgets you never use? Ya I do. They are my weakness. Buy them use them once or twice and forget about them!! Here is one good example. The as seen on TV Magic Cupcake Maker. Why is it magic? Because after you buy it, it will disappear into the abyss of the never used again cabinet! OK brought it out today and whipped up this amazing GIANT Banana Split Cupcake! Here’s the deal. The chocolate cake has pineapple in the cake. Filled with banana creme pudding, and sliced strawberries. Topped with caramel, chocolate syrup, whipped cream and a cherry on top!! Did I forget anything? Maybe nut, but the nuts in my house don’t care for them, so we left them off. Serve with a scoop of ice cream!!!
1 box Banana Cream Pudding (instant) pre make and have ready
cherry for garnish
Chocolate Pineapple Cake Recipe
1/2 cup Butter softened
1 1/2 cups sugar
1 tsp vanilla
1/2 cup cocoa
1 3/4 flour
1 1/4 tsp baking soda
1 tsp salt
1 21 oz can crushed pineapple.
Preheat oven to 350. Spray magic cupcake silicone pan with non stick spray. you will need to spray all 3 pieces.
Cream butter and sugar until light and fluffy. Add eggs and vanilla beat well. Slowly mix in cocoa. Mix together flour baking soda and salt, slowly add to butter mixture. Stir in pineapple by hand. Pour half into top and half into bottom. Place the filling mold on the top of the bottom pan. Bake for 35 – 40 mins. Remove top piece first. Bake bottom additional 10 mins. Cool and remove from pans. Once cool fill with pudding place sliced strawberries on top of pudding. Place top on. I sprinkled with powdered sugar, drizzle caramel and chocolate syrup, . Right before serving top with whipped cream drizzle more of the syrups and top off with a cherry!! Serve …If any left over refrigerate or freeze.
Crab Rangoon is one of my absolute favorite appetizers! So much so, I can make it a meal :) These bad boys are amazing . They can be a bit tricky to master at first. A little practice and you will be a pro :) Ok so you need a pot of your choice of hot oil. Recipe itself is fairly simple. The trick is the pinching of the wontons and not letting them ooze out all that decadent cream filling!
1 Can crab meat drained
1 8oz pkg cream cheese.
3 or 4 green onion sliced
2 tsp soy sauce.
1/2 tsp salt
Combine all ingredients blend well.
Using 1 package wonton wrappers. Keep a small cup of water handy. Place small amount of filling on center of wrapper. dip tip of finger in water and run around the edge of wrapper. This will help adhere. Pinch each corner together on a diagonal all the way around until you have 4 points. I prepare all first then toss them in the oil a couple at a time.fry until they just start to golden. If left in too long the filling will cook out, They do require hands on supervision. Place on paper towels to drain and cool. Serve with sweet and sour sauce!
Great easy recipe. Can be customized to your taste! Here’s what you need.
2 rolls pillsbury crescent rolls
1 lb ground beef or turkey
1 package taco seasoning
1 1/2 cup shredded cheddar
Preheat oven to 350
On large pizza pan lay out crescents overlapping with point out.
Cook ground beef drain add taco seasoning and 1/3 cup water. Simmer a few minutes. Spread half the cheese onto the ring of crescents.
Top with taco meat. Gold points over meat mixture tucking under as you go. Bake 30 mins or golden brown. In center place lettuce tomato cheese any other toppings you like. Such as sour cream olives and onions.
We just celebrated my sons 16th BIRTHDAY!! Happy Happy Birthday to my amazing son! He is intelligent, witty, good looking, and an amazing musician!! He also loves REESES. His love of chocolate and peanut butter began about hmmmm 14 years ago!! The kid is awesome so I had to do a most amazing birthday cake for his special day!! Anyway here’s the recipe for this BEAST CAKE. Only fitting name available! It is chocolate cake, with a peanut butter chocolate chip cheesecake in the middle. Topped with some Peanut Butter frosting that could be easily be eaten by the spoonful… Ya we went there! Top it with some chopped up Reeses (reeses pieces or minis would also work well)
Classic one bowl Chocolate Cake (it really is the best moist and sooooo good)
Chocolate Cake: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water
To prepare the chocolate cake:
Heat oven to 350°F. Grease and flour two 9 inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
AMAZING PEANUT BUTTER CHEESECAKE ( This could very well be served alone or with some garnish of whip cream or chocolate syrup. It would also be amazing using Reese’s pb cups instead of chocolate chips!!!)
Cheesecake Layer: 2 (8-ounce) packages cream cheese, softened 1/2 cup sugar 3 eggs 1/4 cup sour cream 1 tsp vanilla extract 1 cup Creamy Peanut Butter, 3/4 cup mini chocolate chips
To prepare the cheesecake:
Preheat oven to 325 degrees F. Line a 9 inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
In large bowl, beat cream cheese, peanut butter,sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and chocolate chips.
Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.
Peanut Butter Cream Cheese Frosting ( This stuff is da bomb)
2 cups Peanut Butter
16 oz Cream Cheese
2 sticks butter softened
2 lb bag confectioners sugar
1/2 cup half and half ( more may be needed)
2 tsp vanilla
Beat peanut butter, cream cheese, and butter on med speed in mixer until fluffy. about 3 mins. add sugar very slowly, this will take some time. Last add vanilla and cream until spreading consistency.
I PLACE ALL THE CAKES IN THE FREEZER until nice and firmed up.
Place chocolate cake down first, top with frosting, next is the cheesecake, frost, and last layer of chocolate cake. Spread top and sides with remaining frosting. Garnish as desired… SMALL SLICES OF THIS ONE!!!! ENJOY!!!!