I saw a link for this on pinterest, but I never looked up the recipe, so this may or may not be someone else’s recipe!!
I thought I had a bunch of franks red hot wing sauce but it turned out I didn’t, I think the unique blend of the sauces I did have is what made this so delicious though!! Use what you have, but I’ll list what I used today.
-1 lb of boneless skinless chicken (breast or thigh or both)
-wing sauce (I used 1/2 cup franks red hot wing sauce, 1/2 cup Texas Pete, and 1/4 cup Krystal)
-half stick butter
– I packet buttermilk ranch dry mix
-half Vidalia onion, minced
Throw in the crock pot for 4-6 hours on low, shred the chicken, mix the sauce and pour it over the chicken and serve with homemade ranch dressing.
You can put this on rolls, wraps or eat it by itself! Yum!
This is a great cake and really delicious frosting. Even though it’s a 4 layer cake, it’s easy to throw together and the frosting looks really pretty all messy.
Cake (Recipe from Bakarella)
1 Cake Mix Flavor of your choice
1 box of instant pudding mix flavor of your choice
3/4 cup Oil
8 oz of Sprite
Beat all ingredients together for 2 minutes or so and bake at 325 for the time the box lists for your size of pans (I always do 2 minutes less than the minimum time and go from there.)
This is a tip I learned in my cake decorating class that I use on every cake. Remove the pans from the oven and as soon as you can handle the pans (they should still be quite hot) flip the cakes onto plastic wrap and completely wrap the warm cakes. Allow the cakes to cool in the plastic wrap. This keeps them so moist and wonderful.
This is enough to fill and frost 2 layers. If you want to cut the two cakes into 4 layers, you should make a double recipe of this frosting
8 oz Cream Cheese Softened
1/2 cup white sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
2 cups heavy cream
OPTIONAL – 1/2 Package of Instant Pudding Mix in the flavor of your choice
Beat the cream cheese, sugar, vanilla, almond and optional pudding until smooth. Slowly add whipping cream to the mix and beat until the frosting creates stiff peaks.
Holy Goodness. I got the idea for these off of pinterest but took a couple of different recipes and merged them together for this amazing treat.
2 cups flour
1/2 teaspoon Baking Soda
1/2 teaspoon of Salt
3/4 cup Butter, melted
1 cup Dark Brown Sugar, packed tight
1/2 cup White Sugar
1 Tablespoon Vanilla
1 Egg Yolk
1 heaping cup of Milk Chocolate Chips
1 cup carmels, unwrapped and diced
1 cup broken pretzels – plus a few extra broken pieces for garnish before baking
Sea Salt or Coarse Kosher Salt
Unwrap carmels and cut into quarters (or smaller if you have the patience) with a butter knife. Place carmels in a bowl and refridgerate until ready to use.
PRE-HEAT OVEN TO 325
In a small bowl mix together Flour, Baking Soda and salt and set aside
In a mixer cream melted butter, brown and white sugar until well blended
Beat in Vanilla, Egg & Egg Yolk until light and creamy
Slowly add in Flour mixture small amounts at a time
Remove from mixer and stir in Chocolate Chips, Carmel pieces and pretzels
scoop rounded tablespoons of mixture onto baking sheets. stick a few extra pieces of broken pretzel into the top for looks and sprinkle each cookie with a pinch of coarse salt.
Bake for 15-17 minutes, cool on cookie sheet until they are stiff enough to transfer to a cooling rack.
This pie is just wonderful. It looks beautiful and it tastes great. FYI: Strawberries need to marinade overnight and the pie needs to 4 to 6 hours to set up.
-3 quarts of fresh strawberries, hulled & marinaded (Marinade recipe below)
-1 deep dish pie crust
-2 cups reserve strawberry marinade
-1 3oz package of strawberry jello
– 1/2 cup corn syrup
-1/2 cup sugar
-1/4 cup cornstarch
-1 tablespoon lemon juice
-1 teaspoon vanilla
-1 cup sugar
-4 cups water
-1 pinch of salt
The night before
-Boil all ingredients until sugar is completely dissolved and let cool.
-While that is cooling, wash and hull the strawberried. You can either leave the berries whole or cut them in half.
-In a large glass bowl, pour the cooled marinade over the strawberries and refridgerate overnight.
The day of
-Prepare your crust according to directions on the package (for an extra kick, i brushed the crust with butter and sprinkled sugar on it before I baked it.)
-Drain the strawberries, reserving 2 cups of the marinade
-In a saucepan combine, cornstarch with 1/2 cup of the reserved marinade, stir well until all cornstarch is dissolved.
-Add the rest of the marinade, corn syrup, sugar, lemon juice and jello and bring to a boil to thicken
– Remove from heat, stir in vanilla and let cool at room temperature for 45 minutes.
-Meanwhile, arrange the strawberries in the pie crust. You want to mound them up in the center so that you have a nice tall pie. If you sliced the berries in half, make sure to keep the sliced side down.
– When the Glaze has cooled down for 45 minutes drizzle the glaze all over the pie and make sure to let it get into the open spaces between the strawberries and refridgerate for 4 to 6 hours
-serve with whipped topping.
Tips: I actually put the whole pie and the tin pie pan that the crust came in, in a bigger pie plate, the glaze did drip over the sides a little, but the pie plate caught all the overflow.
When it’s too hot to turn on the stove we normally grill … but it’s been 110 degrees all week and who wants to stand in front of a 400 degree grill in that mess. So I pulled out the good old crock pot today and made some delicious chicken. This is probably my new favorite recipe.
4-6 Chicken Breasts
1 can of chipotle peppers in adobo
4 cloves of garlic, chopped
1 can of Cherry Coke Zero
1/4 cup of Brown Sugar (or Splenda Brown Sugar)
1 tablespoon of Cocoa Powder
Quarter the onion and spread it out around the bottom of your crock pot, lay the chicken breasts over the onions and throw in the chopped garlic. Dump in the can of chipotle peppers and the brown sugar, cocoa and pour in the can of cherry coke.
set on low for 4-5 hours. When done carefully pull out the breasts and shred with a fork
I served this with sour cream, shredded cheese, shredded lettuce, cherry tomatoes and flour tortillas. Delicious.
This is a delicious alternative to potato salad. Perfect summer side dish! Allow your self about 1 hour of prep time or make the night before. I love this salad because it doesn’t get soggy, the cauliflower stands up nicely to the dressing overnight.
1 head of fresh cauliflower, grilled
olive oil, salt and pepper
1 package diced pancetta (if you can’t find it, just made 5 slices of bacon and crumble)
1/2 Red bell pepper, Minced (or any color)
1/2 Red onion, Minced
4 scallions, sliced
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon dijon mustard
1/4 cup mayonnaise
3 tablespoons sugar or splenda
Freshly ground pepper
Pre-heat your grill to medium heat
Remove the leaves from the head of cauliflower, but keep the rest of it intact. Rub the top with a small amount of olive oil and generously salt and pepper the entire head.
Place the head of cauliflower on the grill and leave it for about 10 minutes. Every 10 to 15 minutes flip the cauliflower so that all sides will get some char from the grill. Should take about 40 minutes to cook. The last 10 minutes put a small metal pan of water (i made a little cup out of tin foil) on the grill right next to the cauliflower. The steam from the water seemed to finish the cooking nicely. Once that is done remove from the grill and let it cool for a bit.
Meanwhile, brown pancetta in a pan until golden and crispy and drain on a papertowel. Chop Pepper, Onion and Scallion. Once the cauliflower is cool enough to touch with your fingers, chop into bitesized pieces (think potato salad… cut the cauliflower like you would potatoes) Place all veggies along with pancetta in a large mixing bowl and set aside
Combine Vinegar, oil, mayo, dijon, sugar and pepper in a small bowl and whisk until smooth. Dress the veggie mixture until it reaches the desired wetness. I only used about half of the dressing i made for this much. but some people may want it wetter.