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Sunday, May 20, 2018

One-Bowl Chocolate Cake

Quick easy tasty good cake to make and best of all it's CHOCOLATE Plus this Cake has a Chocolate Almond Frosting. MMMmmm

MAKES: 15 servings
what you need:
  2 cups all-purpose flour
  2 cups sugar
  1/2 cup baking cocoa
  2 teaspoons baking soda
  1 teaspoon baking powder
  1/2 teaspoon salt
  2 eggs, lightly beaten
  1 cup canola oil
  1 cup buttermilk
  1 cup hot water
  Frosting of your choices
  Colored sprinkles, optional

Nutritional Facts
1 piece (calculated without frosting) equals 297 calories

Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.
Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

Chocolate Almond Buttercream Frosting:
In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners' sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract, 1/2 teaspoon of almond extract and 3-4 tablespoons milk to achieve desired consistency.

Thursday, May 17, 2018

Stuffed Baked Potato with Pulled Pork

Here is a recipe to make a Stuffed Baked Potato with Pulled Pork that will put food trucks menus to shame. Haha Seriously you need to try this recipe

What you need:
toppings that you like
Sour cream
shredded cheese
roasted garlic
Pulled Pork (recipe for Instant Pot Pulled Pork)

How to make it:
Bake your potatoes, and make your pulled pork in the instant pot if you haven't made it ahead.
When potatoes are done, slice them open and top with your choice of toppings, then add pulled pork and top with more toppings how you like it.


Tuesday, May 15, 2018

Spanish Chicken Thighs

What makes this chicken super delicious is, crisping skin then steaming the meat without turning it. The texture of the meat is buttery yet the skin remains brown and crisp. Then simmer the tomatoes and other ingredients till thick and spoon over rice.

Serves 4
8 large, bone-in, skin-on chicken thighs
Salt and pepper
2 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoon butter
1 small onion or 1 large shallot, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon pimentón (smoked sweet paprika)
About 1/3 to 1/2 cup chicken stock or water
1 14-ounce can diced or crushed tomatoes(I like the Italian or Mexican ones)
Thinly sliced scallions and chopped flat-leaf parsley, to garnish

How to make it:
Prepare your rice I use a rice cooker
Using a sharp paring or utility knife, cut along both sides of the bone in the chicken thighs, scoring the meat near bone. Make sure chicken is dry, use paper towels to dry. Season both sides of the chicken with salt and pepper, paprika, garlic powder and onion powder.

Heat a large skillet with a tight-fitting lid over medium-high heat with EVOO, a turn of the pan. Melt the butter into the oil then add chicken, skin-side down. Brown the skin 3-4 minutes—do not turn it.  Cover pan with the lid and cook chicken about 15-18 minutes, remove to warm platter and cover or place in low oven. Add onions and garlic to the pan. Stir 2 minutes then add tomatoes and let simmer. Add stock or water and tomatoes, and thicken about 20 minutes more.

Serve chicken with the crispy skin side up and sauce spooned over the top. Or, return chicken to pan, coat and serve from skillet itself with the Rice alongside.

Friday, May 11, 2018

No-Bake Butterscotch Peanut Butter Cornflake Cookies

Feeling the need for a cookie but you don't want to turn on the oven? Yep me too, so here is my
NO-BAKE Butterscotch Peanut Butter Cornflake Cookie RECIPE
It's easy and tasty.

6 cups corn flakes
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 cup butterscotch chips

Place corn flakes in a large bowl; set aside.
Combine sugar and corn syrup in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves. Immediately turn down heat; add peanut butter, then add butterscotch chips stirring to combine, I leave my chips a bit solid. Turn off the heat. Be very careful this mixture will be very hot, I know because I have burned myself making them.
Pour  mixture over corn flakes, and stir quickly to combine, being careful not the crush the corn flakes.
Quickly drop by heaping tablespoonfuls onto a large baking sheet lined with parchment or wax paper. Allow cookies to stand at room temperature at least 30 minutes or until set. Store in an airtight container.

Monday, May 7, 2018

Instant Pot Chicken Wings

Wings are a big thing and I like them if they are tasty but to make at home I have never been really happy with recipes that I try, this recipe has taken making wings at home a great thing now.
They turn out tender, juicy and tasty. Best of all they are easier than any recipe I've tried.

2lbs wings
1 cup prepared bbq sauce
3/4 cup water
1/4 cup bourbon
1-2 tsp liquid smoke(optional)
1-2 tsp smoked paprika
1/4 tsp cayenne
1 Tbl brown sugar
1 Tbl honey
1 tsp salt
1/2 tsp black pepper

Pat dry the wings.
Add the wings into the Instant Pot(whichever brand you have) STACK THEM IN THERE
In a bowl whisk together the sauce, water, bourbon, smoked, paprika, cayenne,
brown sugar, honey, salt and pepper.
Pour over wings.
Lock the lid down and set it to High pressure, 6 minutes. *Note if they are
frozen increase to 8 minutes
When the 10 (12 if starting from frozen) minutes is up do a quick release.
While the quick release is relieving pressure, place the oven to broil with a
rack in the middle.
Line a rimmed pan with foil and place a cooling rack on top.
Lightly spray the rack.

Gently remove the wings from the pressure cooker with tongs and place on the
Place the wings in the oven and broil for 5 minutes each side.
Remove the pan from the oven and slather on some sauce.
Return to the broiler for 5 minutes.
Flip the wings over, cover with more sauce and broil for 5 more minutes or until
they are nicely charred.
Place the sauce in a container for serving.
Store any leftovers in the fridge.

Friday, May 4, 2018

Crock Pot Chicken Teriyaki

Easy teriyaki chicken, it cooks while you're busy, shortly before serving make some rice and dinner will be ready.

What you need:
1 lbs chicken, diced
1/2 to 1 cup chicken broth
½ cup teriyaki sauce
1 cup brown sugar
3 garlic cloves, minced
2 tsp cornstarch to thicken(if needed)
sesame seeds and chives or green onions to top it

How to make it:

Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
Add chicken to sauce, and toss to combine.
Pour chicken mixture into crock-pot.
Cook on low 4-6 hours, or until chicken is cooked through,.add cornstarch and wisk if needed
before last hour or done.
Serve over hot cooked rice spoon the sauce over the rice

Friday, April 27, 2018

Beanie Weenies

Yep it's a comfort food and people still eat it  we have brought this recipe back and it's really tasty.

What you need:
1 16 oz package hot dogs, sliced, (buy the good ones)
2 large cans of pinto or baked beans(your choice)
1 onion minced
2 garlic cloves minced
1 jalapeno minced(optional)
3 TB olive Oil
1/4 cup brown sugar
1/4 cup worcestershire sauce
2/3 cup ketchup
2 TB cider vinegar
dash of each garlic powder, onion powder, salt, pepper
1 tsp paprika
1 tsp chili flakes(optional)

How to make it:
Saute onions, garlic and jalapeno in a hot pan drizzled with the olive oil till golden
Combine all ingredients except hot dogs cook and simmer for 15 minutes
Then add hot dogs and let cook 10 more minutes. Serve with a good side salad.