Caramelized Baked Chicken Legs/Wings

 

Ingredients

• 2 1/2 lbs chicken legs
• 1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
• 1/2 cup soy sauce
• 1 2/3 tablespoons ketchup
• 3/4 cup honey
• 2 -3 garlic cloves, minced
• salt and pepper

Directions:

1 Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2 Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3 Pour over the chicken.
4 Bake in preheated oven for one hour, or until sauce is caramelized.
5 Could also use wings or pork ribs.

Best Ever Crock Pot Chicken and Dumplings

 

Ingredients

• 1 Onion, diced
• 6 Boneless skinless chicken thighs
  1can Cream of chicken soup
• 1can Cream of celery soup
• 2 tbsp.Fresh parsley, chopped
• 1tsp.Poultry seasoning
• 2c.Chicken broth
• 1can Buttermilk refrigerated biscuits
• 2c.Frozen mixed vegetables, defrosted
• Black pepper to taste

How To Make Best Ever Crock Pot Chicken and Dumplings

Layer the chopped onion on the bottom of your crockpot.
Place the chicken thighs on top of the chopped onion in a single layer.
In a mixing bowl, place 1 can of cream of chicken soup.
Pour a can of cream of celery soup into the mixing bowl.
Add 1 tsp of poultry seasoning to the mixing bowl.
Sprinkle in 2 tablespoons of chopped fresh parsley.
Add black pepper to taste.
Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.
Pour 2 cups of chicken broth over top of the chicken.
Set the crockpot to high for 5 hours and close the lid.
Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir.
Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.
Layer the biscuits on the top of the chicken mixture in the crockpot.
Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture.
Serve topped with freshly chopped parsley.

Homemade German Chocolate Cake

 

Ingredients

CAKE:

• 1 pkg. (4 oz) Baker’s German Sweet Chocolate
• ½ cup water
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk

COCONUT-PECAN FROSTING:

• 4 egg yolks
• 1 can (12 ounces) evaporated milk
• 1-1/2 teaspoons vanilla
• 1-1/2 cups sugar
• ¾ cup (1-1/2 sticks) butter
• 1 pkg. (7 ounces) coconut
• 1-1/2 cups pecans, chopped

Instructions

GERMAN CHOCOLATE CAKE:

Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 minutes, remove layers from the pans to wire racks. Discard parchment paper, Cool cake layers completely. Spread coconut-pecan frosting between cake layers and onto top of cake

COCONUT-PECAN FROSTING:

Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.

Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.

Lemon Pound Cake

 

INGREDIENTS

• 1 3/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 4 eggs
• 1 lemon, zested and juiced
• 1 teaspoon lemon extract, optional
• 1/2 teaspoon vanilla
• Lemon Simple Syrup:
• 1/4 cup lemon juice
• 2 tablespoons sugar

PREPARATION

Preheat oven to 325º F and lightly grease a 9×5-inch baking dish.
Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.
In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat in eggs one at a time, then mix in lemon and vanilla extracts.
Alternate between adding the dry ingredients and the ricotta mixture, beginning and ending with the flour mixture, and scraping down the bowl as needed.
Pour batter into greased loaf pan and place in oven.
Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.
Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.
Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.
Once cooled slightly, pour or brush over cake, making sure to cover all sides.
Optional: pierce cake all over with a fork for better absorption.
Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.

Butterscotch Cake with Caramel Icing

 

The whole cake is covered with a salted caramel drizzle.

You can’t deny the salted caramel and butterscotch flavors in this perfect fall inspired cake

Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

There are 3 glorious layers of cake, which I made in 8-inch pans.

These are the most common pans I use for baking. If you have 9-inch pans, that will work as well, but you’ll want to adjust the baking time.

Sometimes we want to cook something easy and quick and most of all delicious.

Yesterday I didn’t know what to cook for lunch and I came up with this Butterscotch Cake with Caramel Icing which turned out to be a success!

Ingredients

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1 Cup Buttermilk

Caramel Icing:

• 1 1/2 cups Brown Sugar
• 1 Tablespoon flour
• 1/4 Cup butter (plus 2 tablespoons for later)
• 1/4 Cup Milk
• 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Cool before frosting.

Caramel Icing:

In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute). Butterscotch Cake Caramel Icing

Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

FRIED CRAB LEGS

 

INGREDIENTS
Nutrition

• 2 lbs crab legs (the bigger the better!)
• 38 saltine crackers (1 whole sleeve)
• 1 -2 teaspoon garlic powder
• cayenne pepper(optional)
• 1⁄2 cup butter
• 2 -3 eggs, beaten
• flour (for dredging)
• chopped parsley(optional)
• chives (optional)
• lemon wedge, cut up

DIRECTIONS

Crack legs and remove meat trying to get out whole pieces, picking out the joints and such is a great way to reserve meat for another recipe like stuffing for mushrooms etc so don’t waste.
crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn’t get them as fine as I like though).
season one side of legs with garlic and cayene (or use the.
seasonings you like).
roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. should be a light brown.
turn again to allow further browning, remove to paper towles to drain excess grease
serve while hot with lemon wedges and garnish with chives or parsley if desired.

OLD FASHIONED ORANGE CANDY

 

INGREDIENTS:

• Orange slice candies
• Powdered sugar
• Pecans, chopped or ground

DIRECTIONS:

Put candy in microwavable bowl and microwave until soft. Twenty seconds is plenty in my microwave.
Immediately, place the candy between slices of plastic wrap, waxed paper or parchment paper and roll out until flat. Dip in powdered sugar and then in pecans.
Let cool and enjoy!