What's for dinner? 2020

patricia19 · December 19, 2021, 03:08:14 PM

A Classic Southern Recipe by: Christin Mahrlig

Pies are one of my absolute favorite things to eat and I especially like simple, old-fashioned pies like this Chocolate Chess Pie. Chess pies are so quick and easy to make and only require a few basic ingredients. Typically chess pies contain flour, sugar, butter, and eggs. This Chocolate Chess Pie is wonderfully sweet and full of chocolate flavor. It has a custard filling that is rich, but not too heavy and I like to serve it either at room temperature or chilled.

Bake in Advance
For best results, bake a day in advance and chill overnight. If you try and slice it right after baking, the filling will be runny. I love to refrigerate Chess Pie, but it will be fine left on the counter at room temperature for a few days. <I don't agree, refrigerate always, PMP>

PREP: 10 mins
COOK: 45 mins

Ingredients

1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
2 eggs, lightly beaten
2/3 cup evaporated milk
1 teaspoon vanilla extract
pinch of salt
4 tablespoons butter, melted
1 (9-inch) uncooked pie crust, store-bought or homemade
whipped cream for serving

Instructions

Preheat oven to 350 degrees.
In a medium bowl, whisk together sugar and cocoa powder until blended.
Add eggs, evaporated milk, vanilla extract, salt, and butter. Mix well and pour into prepared pie crust.
Bake for about 45 minutes. There will still be a little jiggle in the middle when you shake it. Cool completely before slicing. I like to chill it in the refrigerator before serving.
Serve with whipped cream.

patricia19 · December 19, 2021, 03:14:56 PM

Crock Pot Pecan Pie

By: Christin Mahrlig

For my family, fall and especially Thanksgiving is all about the pecan pie. Since I get a little tired (ok, a lot tired) of always cooking things the same way, I was really excited to try a Crock Pot Pecan Pie.

If you have an oval 6-quart crockpot as I do, a circular piece of refrigerated pie crust fits a little unevenly (obviously!) But it's workable. The dough cooks a little unevenly if you leave the excess on the long sides. I thought about trimming it off, but I love the crust so much, I couldn't bring myself to discard any of it and it was too little to do anything else with. So I went with it and the pie crust was a little undercooked in parts but totally delicious.

I was worried that when I sliced it, it wouldn't hold its shape, but it did. The trick is to let it cool completely. If you want to eat it warm, you can heat it briefly in the microwave.

With a scoop of vanilla ice cream on top, I don't think there's any better southern dessert for fall!

Crock Pot Pecan Pie
PREP: 10 mins
COOK: 3 hrs
TOTAL: 3 hrs 10 mins

Ingredients

1 refrigerated pie crust
3 eggs
1 cup sugar
2/3 cup dark corn syrup
1/3 cup melted butter
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans or a combination of chopped and whole pecan halves
Vanilla ice cream for serving

Instructions

Spray the inside of a crockpot with cooking spray.
Place pie crust in the crockpot and mold it to fit the shape of the crock pit. (This is easier if you have a round crockpot instead of an oval one, but you can make do with an oval.)
Stir remaining ingredients together, except pecans, until mixed well.
Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.

Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.
Cover crockpot and cook on HIGH for 2 1/2 to 3 hours.

Amy · December 20, 2021, 12:59:46 PM

Easy Meatloaf
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
By Janet Caldwell
Servings:
8
Yield:
8 servings
Easy Meatloaf
Ingredients
Ingredient Checklist
1 ½ pounds ground beef
1 egg
1 onion, chopped ( you may want to saute them first before adding to meatloaf.)
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup
Directions
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.

Step 3
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Step 4
Bake at 350 degrees F (175 degrees C) for 1 hour.

patricia19 · December 20, 2021, 01:19:33 PM

Hmmm...I have all of that except for the bread or cracker crumbs. I have lots of oatmeal, and I wonder if it would make an acceptable substitution? I also have dried, toasted onion pieces, which might be good to add to the mix.

Amy · December 20, 2021, 02:15:27 PM

I don't see why you can't put the oatmeal in..
I had better make some mustard...don't have a lick left.Have a ham in the oven and we like hot mustard with it.

patricia19 · December 20, 2021, 02:57:01 PM

I have a sizeable gifted tin of powdered hot mustard, which is so easy. You mix it with a small amount of water. I have both my purchased brown, spiced, and hot mustards and received from the same friend who gifted me the hot mustard, some small bottles of specialty mustards.

There is a local shop, Moosetard, that does delicious mustards with Alaskan ingredients.

https://www.moosetard.com/

And another local shop that is both a cafe and store for local Alaskan delicacies, The Loose Moose.

https://loose-moose-cafe-ak.hub.biz/

Amy · December 20, 2021, 03:28:42 PM

instant pot Christmas soup
Yield: 8-10 servings
A red and green tomato and cheese soup that is like velveeta-rotel dip in a soup form. A dump and go soup to feed a crowd!

INGREDIENTS
7 cups chicken or vegetable broth
1 (14.5 oz) can petite diced tomatoes with juice
1 (14.5 oz) can Italian stewed tomatoes with juice
1 (10 oz) can Rotel Original tomatoes with green chilies with the juice
1 (12 oz) bag of tri color spiral shaped pasta
16 ounce Velveeta cheese
1/4 cup milk
1 Tbsp fresh basil
Pinch of cayenne pepper
INSTRUCTIONS
Instant Pot Instructions:

Turn Instant Pot to saute setting and pour in the broth. Let the broth warm up as you get out the other ingredients.
Add in the diced tomatoes, Italian tomatoes and Rotel tomatoes. Dump in the pasta and the Velveeta.
Cancel off the saute setting. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 0 minutes (yes zero).
When time is up let pot sit for 5 minutes and then move valve back and forth from sealing to venting until no foam spurts out. Then move valve to venting and let all pressure release completely. Remove the lid.
Stir milk, basil and cayenne into soup.
Ladle into bowls and serve.
Crockpot Instructions:

Add broth, all the tomatoes, velveeta and pasta into slow cooker.
Cover and cook on high for 2-3 hours, or until pasta is cooked through. (All slow cookers cook differently)
Stir in the milk, basil and cayenne.
Ladle into bowls and serve.
NOTES
This soup is best served immediately as the pasta will soak up all the broth and it will be more like a pasta dish than a soup.

Amy · December 20, 2021, 03:31:24 PM

Patricia, all their products sound interesting!! The second url didn't work for me.

patricia19 · December 20, 2021, 05:35:33 PM

Loose Moose Cafe
RESTAURANTS/FOOD & DINING IN FAIRBANKS, AK
3450 Airport Way

Fairbanks, AK 99709 - Fairbanks North Star County

(907) 451-0485

About Loose Moose Cafe:The loose Moose Café opened in April of 2011 and is here to stay offering a vast selection of unique Alaskan meals and wild game products. The Loose Moose Café is a fun and welcoming café, serving burgers and sandwiches made here locally by Indian Valley Meats. Not only can you try these delicious products, but we have a full store front in which you can take home our products that we have to offer. The Loose Moose now just started serving breakfast!Categories:Restaurants/Food & Dining, Cafe Restaurants, Full-Service Restaurants, Limited-Service Restaurants, Restaurants: Cafes, Cafeterias & Lunchrooms, Eating Places, Cafes, Cafeterias & Lunchrooms and Restaurants

JaneS · December 20, 2021, 09:52:43 PM

I've never used bread crumbs, cracker crumbs, oatmeal or any of that stuff in my meat loaf. I ALWAYS use plain cornflakes! It does a good job and doesn't "eat" up the moisture! It's what my mother always used!

patricia19 · December 21, 2021, 12:00:43 AM

Jane, this is news to me, I've never heard of using cornflakes.

Amy · December 21, 2021, 03:35:51 PM

I also never heard of using cornflakes in a meatloaf. I really should baked the meatloaf in muffins tins and freeze them.

Amy · December 21, 2021, 04:23:28 PM

One thing I do like in meatloaf is a handful of bacon pieces..cook it first to avoid a lot of grease then mix it in the meat.!

JaneS · December 21, 2021, 08:41:12 PM

I like bacon in my meatloaf, too!

Amy · December 22, 2021, 03:58:33 PM

Instant Pot Mini Cheese Cakes
Crust
¾ cup graham cracker crumbs
1 tablespoon melted butter
Cheesecake
16 ounces regular cream cheese, softened
⅔ cup sugar
2 teaspoons corn starch
½ teaspoon vanilla extract
¼ cup sour cream
2 large eggs
Cherry and/or Blueberry pie filling
INSTRUCTIONS
Prepare the jars: Mix the graham cracker crumbs and melted butter, and divide evenly among 6 8-ounce jars or ramekins.(Half Pint wide mouth jars work also) Pack the crumbs down in the bottom of the jars. (I use a shot glass to pack down the crust - it fits in the small jars).
Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don't over-beat the eggs.) Divide the filling into the prepared cheesecake jars - each jar should get about ¾ cup of filling.
Stack the filled cheesecake jars in the pot in two layers: Put a cooking rack in the Instant Pot, then pour in 1 cup of water. Set three of the cheesecake jars on this bottom cooking rack. Set a second cooking rack over the layer of jars, then set the remaining 3 jars on top of that rack, offset from the bottom jars to help the steam travel through the cooker.
Pressure cook the cheesecakes for 3 minutes with a natural pressure release: Lock the lid and pressure cook on high for 3 minutes in an Instant Pot or other pressure cooker. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) Let the pressure come down naturally, about 10 more minutes.
Cool the cheesecakes: Carefully lift the cheesecake jars out of the pressure cooker. Let the jars cool on a rack for 30 minutes, then cover and refrigerate for at least 4 hours.
Serve: Top each cheesecake jar with a few tablespoons of pie filling. Serve and enjoy.

Amy · December 24, 2021, 09:58:02 AM

Instant Pot Dressing

Ingredients

Original recipe yields 8 servings

Ingredient
1 cup butter
2 cups diced celery
2 cups diced white onion
1 teaspoon rubbed sage
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
1 ½ cups low-sodium chicken broth
20 ounces cubed seasoned stuffing
2 ounces water chestnuts, drained and diced
1 teaspoon butter
1 cup water

Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper. Saute for 2 minutes. Pour in broth and mix well. Turn off pressure cooker.

Step 2
Combine stuffing and water chestnuts in a large bowl and pour in celery mixture from the pressure cooker. Stir to combine.

Step 3
Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly. Add 1 cup of water to the pressure cooker and place a trivet in the pot. Place casserole dish on top of the trivet.

Step 4
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

Amy · December 24, 2021, 02:25:11 PM

[size=4 Dijon Chicken Smothered in Mushrooms

]Ingredients
4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

Steps
1
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
2
In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3
Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

patricia19 · December 24, 2021, 04:39:23 PM

The following recipes are by: Christin Mahrlig

Butterfinger Chocolate and Peanut Butter Lush
You won't find a more delicious dessert than this cool and creamy Butterfinger Chocolate and Peanut Butter Lush. Layer after layer of heaven!
PREP: 20 mins
TOTAL: 20 mins

32 Oreo cookies
5 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
3/4 cup creamy peanut butter
1 bag mini Butterfingers
1 (16-ounce) container Cool Whip, divided
1 (5.9-ounce) box instant chocolate pudding mix
2 cups milk

Instructions

In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.

Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.

Spread peanut butter mixture evenly over oreo crust.

In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.

Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.

Notes
The Butterfingers are really easy to crush while they are still in the wrapper. Just use a rolling pin to tap them a few times.

patricia19 · December 24, 2021, 04:43:21 PM

Super Creamy Mac and Cheese

I'm not a huge fan of Velveeta but there's no question it gives mac and cheese a wonderfully creamy texture.

This Super Creamy Mac and Cheese recipe is incredibly rich and creamy. Three types of cheese give it plenty of cheese flavor.
PREP: 15 mins
COOK: 30 mins
TOTAL: 45 mins

Ingredients

1 pound elbow macaroni
8 tablespoons Challenge butter (1 stick) cut into 1 tablespoon-sized pieces
2 cups half-and-half▢2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
2 eggs lightly beaten
8 ounces Velveeta cut into small cubes
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper

Instructions
Preheat oven to 350 degrees and butter a casserole dish. You can use a 9x13-inch or slightly smaller casserole dish.

Cook pasta until just tender. It will cook more as it bakes. Drain pasta and return to pot. While pasta is still hot, add butter, and stir until butter is melted.

Add the half-and-half to the pot, along with half the cheddar and Monterey Jack, the eggs, Velveeta, seasoned salt and pepper. Stir to mix well.

Pour into prepared dish and sprinkle with remaining cheese.

Bake for 30 to 35 minutes.

patricia19 · December 24, 2021, 04:50:31 PM

Oven-Barbecued Beef Brisket

5 hrs 20 mins

The brisket is coated in a rub and completely wrapped in bacon – 1 full pound of bacon- and slow-cooked in the oven. The smokey flavor of the bacon really penetrates into the meat and all that pork fat coating the beef brisket really adds to its flavor.

Once the brisket has cooked fully, the bacon is removed and serves double duty as a flavoring for the BBQ sauce. The meat is then broiled to give it a nice char to complement the smokey flavor.

PREP: 20 mins
COOK: 5 hrs
TOTAL: 5 hrs 20 mins
SERVINGS: 8 servings

Ingredients

Rub

1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Brisket

1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
1 pound bacon

Sauce
reserved bacon from cooked brisket
1 onion, finely chopped
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
1-2 cups chicken broth
1/2 cup ketchup
4 teaspoons canned chipotle peppers in adobo sauce, minced

Instructions

Make the rub. Mix all ingredients well in a small bowl and set aside.

Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it's best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.

Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.

Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces.

Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes.

Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.

Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes.

Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.

Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.

Amy · December 30, 2021, 10:05:56 AM

Bacon Pea Salad
Prep Time
30 mins
Cook Time
0 mins
Chill
1 hr
Total Time
1 hr 30 mins

Course: Salad
Cuisine: American
Servings: 6 people
Ingredients
1 pound of bacon, cooked and crumbled
10 -ounces frozen sweet Petite peas (run under cold water, drain)
1/4 cup chopped green onions
1 cups cashews, chopped
1 cup dried cranberries (Craisins)
1/2 cup mayo or Miracle Whip
1 tablespoon white vinegar
1 tablespoon sugar
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
ground black pepper to taste
Instructions
Combine the cooked bacon, sweet peas, chopped green onions, chopped cashews, and cranberries in a large bowl. Set aside. Grab a bowl and whisk the mayo, white vinegar, sugar, soy sauce, Worcestershire sauce, and black pepper until smooth and creamy.
Combine with bacon, peas etc.

Amy · December 31, 2021, 10:39:02 AM

Instant Pot 15 Bean Soup

Ingredients
1 tsp extra virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 (20 oz) bag Hurst's 15 Bean Soup Blend, seasoning removed and beans rinsed well
4 cups water
4 cups low sodium chicken broth
1 red bell pepper, seeded and chopped
4 large carrots, peeled and chopped
2 Tbs Worcestershire
2 Tbs Dijon mustard
2 tsp chili powder
2 bay leaves
1 Tbs dried parsley
1 tsp liquid smoke, optional
1 (14.5 oz) can diced tomatoes with liquid
3 Tbs lemon juice
salt and pepper, to taste
Shop Recipe
Powered by

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Instructions
Press the "Sauté" button on your Instant Pot. After it has preheated, pour in olive oil and add onion, celery, and garlic.
Sauté for 4-5 minutes, stirring frequently. Press the cancel button and make sure that no vegetables are cooked onto the bottom of the pan (this prevents the "Burn" notification during cooking).
Add all remaining ingredients, excluding the tomatoes, lemon juice, and salt and pepper.
Put the lid on the pot, making sure the valve is set to "Sealing."
Press the "Manual" button, set to high pressure, and set the time for 45 minutes.
When the cooking cycle is complete, allow the pressure to naturally release for 20 minutes, then quick release any remaining pressure by carefully moving the valve to "Venting".
Stir in can of tomatoes and lemon juice, then season with salt and pepper according to your tastes.
Mash some of the beans to thicken, if desired.

Amy · December 31, 2021, 11:08:26 AM

3 Ingredient Banana Bread

Yield
1 loaf
Time spent:
Prep time: 5 Minutes
Cook time: 50 Minutes
Total time: 55 min

Show Nutrition Info
Ingredients
1 boxed cake mix I like yellow, but you can use white, carrot, etc.
2 eggs
3 ripe bananas You can add more if you have more ripe bananas to use up.
Instructions
In a large mixing bowl, add dry cake mix, eggs, and smashed bananas.
Gently stir together. If you like cinnamon banana bread, add 1 tsp of cinnamon to your batter.
Tip: With ANY banana bread recipe, I like to add a yummy crust to the outside of my bread. So before adding the batter to the pan, I like to spray my pan with cooking spray and then sprinkle with brown sugar and cinnamon. THEN, after adding the batter to the pan, I sprinkle the top with more brown sugar and cinnamon. This gives the bread some texture, and creates a yummy sweet crust. I am pretty generous with both sugar and cinnamon and coat the entire bottom of the pan as well as the top. It gives the bread a sort of coffee cake topping.
Add to greased bread pan. You can also use a 9×9 pan for a more cake-like treat. OR you can use a muffin pan for banana muffins.
Bake at 350 for 45-50 mins in a bread pan. 30 mins in a cake pan. 25 mins in muffin pan. These times vary greatly depending upon your cake mix. You will need to bake until a toothpick comes out clean to make sure the center is completely cooked.

JaneS · December 31, 2021, 10:44:15 PM

I make that 15 bean soup in my crock pot pretty much the same way. I love it!

Amy · January 01, 2022, 09:22:14 AM

Jane, tis a good hearty soup.One could add meat if they wanted to.

Amy · January 01, 2022, 09:24:13 AM

Oven Fried Chicken Wings

From Rockrecipes.com

Oven Fried Chicken Wings with Honey Molasses Barbecue Sauce - These beautifully seasoned oven fried chicken wings are so crispy without ever having been near an oil filled skillet or deep fryer.

PREP TIME
20 minutes
COOK TIME
1 hour
TOTAL TIME
1 hour 20 minutes

Ingredients
3 pounds chicken wings
2 eggs
4 tbsp milk
For the dredge
2 cups flour
1 teaspoon freshly grated nutmeg
½ tsp cayenne pepper
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp dry oregano
1 tsp dry thyme
1 tbsp powdered ginger
1 tsp garlic powder
For the Honey Molasses Barbeque Sauce
2 cloves finely minced garlic
1¾ cups plain tomato sauce
4 tbsp apple cider vinegar
⅓ cup fancy molasses
½ cup honey
1 tsp ground ginger
1 tsp chipotle powder
1 tbsp ground fennel seed
1 tsp freshly ground black pepper
1 tablespoon ground dry oregano
½ tsp kosher salt

Instructions
Wash the chicken wings and pat dry with paper towels. Trip the tips off and cut into the wings into 2 pieces.
Whisk together the eggs and milk and set aside.
Blend together all of the ingredients included in the dredge mixture. To make sure they are well blended you can use a food processor if you like.
Dip each wing into the flour dredge, then in the egg wash and back into the flour dredge again. Press each wing firmly into the flour dredge to get good contact then gently shake off any excess.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more canola oil. Don't crowd the pan. Leave a little space between each wing.
Bake at 375 degrees F for about 45 to 60 minutes, depending on the size of the wings. Flip the wing pieces at half way through the cooking time. Serve with Honey Molasses Barbecue Sauce.
To prepare the BBQ Sauce
Simply add all of the ingredients to a small saucepan and simmer over medium low heat. Stir the sauce occasionally and simmer for 20-30 minutes or until the sauce thickens to a consistency similar to ketchup.
Nutrition Information
Yield
6
Serving Size
1/2 pound wings
Amount Per Serving
Calories
1010
Total Fat
57g
Saturated Fat
20g
Trans Fat
1g
Unsaturated Fat
32g
Cholesterol
217mg
Sodium
1850mg
Carbohydrates
83g
Fiber
4g
Sugar
40g
Protein
43g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Amy · January 01, 2022, 10:17:30 AM

Mini Chocolate Raspberry Rum Cakes
added by Lisa Cox
These are always a big hit with family and friends. They make great gifts too.

Cook time: 45 Min Prep time: 20 Min
Ingredients
1 box Devil's food cake mix (15.25 oz)
4 lg eggs
1 box chocolate instant pudding (3.9 oz)
2/3 c raspberry rum
2/3 c water
1/2 c vegetable oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c powdered sugar
1 pt fresh raspberries
Directions
1. Mix together the first 6 ingredients.
2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
3. Bake at the 350 for 45 minutes.
4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
6. Then top with powder sugar and raspberry.
7. Enjoy!

Amy · January 01, 2022, 04:07:11 PM

Instant Pot Southern Hoppin' John

Yield: 6 servings

Dried black eyed peas and brown rice are cooked together in your Instant Pot with celery, green onions, green bell peppers and seasonings. Crispy crumbled bacon is stirred into the cooked peas and rice. A healthy and delicious meal to eat for good luck in the new year!

INGREDIENTS

1/2 pound bacon, cut into 1-inch pieces
1 green bell pepper, cored and diced
2 celery ribs, sliced
5 green onions, sliced
3 1/4 cups chicken broth
1 cup dried black eyed peas (rinsed)
1 cup brown rice
1/2 tsp kosher salt
1/2 tsp cayenne pepper

1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 bay leaf
INSTRUCTIONS
Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate.
Discard all but 2 tablespoons of the bacon grease. Add peppers, celery and onions into Instant Pot and saute. Scrape the bottom of the pot as you go to release any sticking bits of bacon. Saute the vegetables for about 5 minutes.
Pour in the broth and scrape any remaining bits off the bottom of the pot.
Add in the black eyed peas, rice, salt, cayenne, basil, thyme, oregano, garlic powder, onion powder and bay leaf.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
Season to taste. Add the bacon into the pot and stir. Serve and enjoy!

patricia19 · January 04, 2022, 02:07:45 PM

Easy Chicken Pot Pie
This easy-to-make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.
PREP: 20 mins
COOK: 30 mins
TOTAL: 50 mins

1 cup peeled and diced potato
3/4 cup sliced carrot
1/2 cup butter
2/3 cup diced onion
1 1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash

Instructions

Preheat oven to 425 degrees.

Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.

Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.

Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.

Stir in chicken and peas. Turn heat off.

Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.

Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

Place on a baking sheet and place in oven and bake for 30 minutes.

Notes
You can easily double the recipe and freeze one for later.

Amy · January 04, 2022, 02:28:37 PM

Patricia, that would make a lot of single serving pies that you could freeze. My Mom made a lot of pies for the freezer and would just put the top crust on them.

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