Betty White’s Chicken Wings

 

Ingredients

3 lbs chicken wings (use the plumpest chicken wings you can find)

• 1/2 cup butter
• 1 cup soy sauce (Low sodium preferably)
• 1 cup brown sugar
• 3/4 cup water
• 1/2 teaspoon dry mustard
• 3/4 teaspoon garlic powder (optional)

Directions:
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don’t cook longer than 75 minutes) Drain on paper towels and serve

Coca Cola Chicken Wings

 

What you will need:

3/4 cup Coke

• 1/4 cups Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Mustard
• 10 Chicken wings separated; At the joints makes 20 pieces

Directions:

First, mix all your ingredients to make your sauce. Whisk well. Put 20 chicken pieces in a pan on high heat along with the sauce. Stir to coat all wings or legs well. Bring to a boil on high heat and lower heat to medium heat. Cook for about 40 minutes on medium heat or till chicken is cooked all the way through and the sauce is thick. At 40 minutes the sauce should be sticky. Most of the liquid should have boiled down. This is what you want. IIf at the 40 minute mark the sauce is not thick yet, raise the temperature and eventually the sauce will thicken up. Stir one final time before serving onto plate to coat all the chicken nicely.
Note
If sauce gets thin from cooking and the wings are not done yet, just add a little more coke.
Coca Cola Chicken Wings

Sesame Chicken Wings (Korean Cuisine)

 

Ingredients

• 1/2 cup soy sauce
• 1/3 cup water
• 1/4 cup sugar
• 2 tablespoons sesame oil
• 4 green onions with tops, sliced
• 1/2 medium onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds
• Dash pepper
• 2 1/2 pounds chicken wings

Directions

1. In a large plastic bag or glass dish, combine the first nine ingredients.
2. Add chicken wings; coat well.
3. Cover and refrigerate 2-3 hours or overnight, turning occasionally.
4. Remove chicken to a shallow rack in a baking pan; discard marinade.
5. Bake, uncovered, at 350 degrees F for 30 minutes.
6. Turn and bake about 20 minutes longer or until tender

3 INGREDIENT CROCKPOT BBQ CHICKEN WINGS

 

INGREDIENTS

• 12-16 chicken wings, do not thaw
• 1 can Coke
• 1 Cup BBQ Sauce (we use Sweet Baby Ray’s)

INSTRUCTIONS

Turn Crockpot on low.
Pour the can of coke into the crockpot.
Place all of the chicken wings into the Coke.
Cook on low for 3-4 hours.
Remove wings from Crockpot onto a baking pan covered with foil.
Brush wings generously with BBQ sauce
Bake at 350° for 10-15 minutes, just until the BBQ is heated.
Serve and enjoy!

SWEET STICKY CHICKEN WINGS

 

INGREDIENTS:

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/2 cup apricot jam
• 2 tbsp oil
• 1 tsp vinegar
• 2 garlic cloves, chopped
• 1/2 teaspoon ground ginger
• 4 lbs. chicken wings & drumettes

Directions:

In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.
Preheat oven to 375 degrees F.
Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

Baked Chicken Wings – Extra Crispy

 

Ingredients

• 2 pounds chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1-2 tsp kosher salt (plus more to taste)
• Favorite Buffalo wing sauce for tossing or serving on the side
  Or a mix of favorite hot wing sauce and BBQ sauce, my new favorite

Instructions

Preheat oven to 450F
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Serve hot, tossed in Buffalo sauce or with the sauce on the side.
Recipe Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it’s a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchement paper. I don’t notice much difference, if any.

Spicy Thai Chicken Wings

 

Ingredients:

• 20 chicken wings (about 4 lb)
• ¼ cup dry sherry
• ¼ cup oyster sauce
• ¼ cup honey
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chili sauce
• 2 tablespoons grated lime peel
• 4 medium green onions, chopped (¼ cup)
• 3 cloves garlic, finely chopped

Instructions:

1 Cut each chicken wing at joints to make 3 pieces; discard tip.
Cut off and remove the excess skin.
2 In large glass bowl or large resealable food-storage plastic bag,
mix remaining ingredients. Add chicken;turn to coat with marinade.
Cover bowl or seal bag and refrigerate, turning once, at least 1 hour.
3 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade.
Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes,
brushing frequently with marinade and turning once, until chicken is no longer pink in center.
Discard any remaining marinade.

Teriyaki Chicken Wings

 

WHAT YOU NEED :

– Chicken wings: 2 – 4 pound package
– Dark brown sugar: 1 cup
– White sugar: 1/2 cup
– Soy sauce: 1 cup

HOW TO MAKE IT :

1. To start with, place a single layer of wings in a 9 x 13 pan.

2. Immediately put the dark brown and the white sugars in a small pot and the soy sauce and mix together. And please heat on the stove until sugar dissolves. (The trick is you don’t have to come to a boil.) Once done, pour this mixture over the wings.

3. Okay, make sure to bake at 325 uncovered for 1 to 1/2 hours.

Honey Garlic Chicken Wings

 

INGREDIENTS :

• SERVINGS 4-6
• Marinade
• 2 limes, zest of
• 1⁄3 cup lime juice
• 1⁄4 cup honey
• 2 garlic cloves, crushed
• 2 tablespoons soy sauce
• 1⁄4 teaspoon Tabasco sauce
• 3 lbs chicken wings
• salt

DIRECTIONS :

Mix marinate ingredients together in a zip lock bag marinate for 3-4 hours.
Line cookie sheet with foil.
Bake 400 for 15 minutes.
Turn and brush with marinate, cook for another 20-25 minutes.

Strawberry Sensation Ice Cream

 

Ingredients:

• 2 cups fresh strawberries (hulled and chopped)
• 3/4 cup granulated sugar (divided)
• 2 cups heavy cream (cold)
• 1 cup whole milk (cold)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for added brightness)
• A pinch of salt

Instructions:

1. Prepare the strawberries:

   • In a bowl, mix the chopped strawberries with 1/4 cup of sugar and lemon juice (if using).
   • Let the mixture sit for about 20-30 minutes to macerate, allowing the strawberries to release their juices.
   • Mash the strawberries slightly with a fork for a chunky texture or blend them for a smoother consistency.

2. Make the ice cream base:

   • In a separate bowl, whisk together the heavy cream, milk, remaining 1/2 cup sugar, vanilla extract, and a pinch of salt until well combined.
   • Stir in the prepared strawberries and their juices.

3. Chill the mixture:

   • Cover the mixture and refrigerate for at least 2-3 hours (or overnight) to enhance the flavors.

4. Churn the ice cream:

   • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.

5. Freeze to firm up:

   • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to allow it to firm up.

6. Serve and enjoy:

   • Scoop into bowls or cones and enjoy your homemade Strawberry Sensation Ice Cream!

Tips:

• For an extra flavor boost, fold in crushed freeze-dried strawberries before freezing.
• Add mix-ins like white chocolate chips or graham cracker crumbs for a fun twist.
• If you don’t have an ice cream maker, pour the mixture into a container and stir every 30 minutes while freezing until creamy.

Enjoy this rich and fruity ice cream, perfect for any occasion!

Sheet Pan Chicken Pot Pie

 

Ingredients:

For the filling:

• 2 cups cooked, shredded or diced chicken (rotisserie chicken works great)
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 cup diced potatoes (pre-cooked until tender)
• 1 small onion, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup milk (or heavy cream for a richer filling)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or fresh thyme leaves)
• Salt and pepper to taste

For the crust:

• 1 sheet of store-bought puff pastry or pie dough (thawed)
• 1 egg (beaten, for egg wash)
• 1 tablespoon milk (to mix with egg for brushing)

Instructions:

1. Preheat the oven: Set to 400°F (200°C) and lightly grease a large sheet pan.

2. Prepare the filling:

   • In a large skillet over medium heat, melt butter and sauté the onions until softened.
   • Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
   • Gradually add chicken broth and milk, whisking constantly until the sauce thickens.
   • Season with garlic powder, thyme, salt, and pepper.
   • Stir in the cooked chicken, mixed vegetables, and diced potatoes. Remove from heat and let it cool slightly.

3. Assemble the pot pie:

   • Pour the filling evenly onto the prepared sheet pan.
   • Roll out the puff pastry or pie dough to fit over the filling. Place it on top, tucking in or crimping the edges.
   • Brush the top with the egg wash (egg beaten with milk) for a golden finish.
   • Cut a few small slits in the crust to allow steam to escape.

4. Bake:

   • Place the sheet pan in the oven and bake for 25-30 minutes, or until the crust is golden brown and crispy.
   • Let it cool for a few minutes before slicing and serving.

Tips:

• Use pre-cooked chicken for a quicker prep time.
• Add a sprinkle of shredded cheese under the crust for extra flavor.
• If you prefer a flakier crust, use two layers of puff pastry (one on the bottom and one on top).

Enjoy your sheet pan chicken pot pie—it's perfect for a cozy family dinner!

Cheesy Mashed Potato Muffins

 

Ingredients:

• 2 cups mashed potatoes (leftovers work great)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 2 eggs
• 1/4 cup milk
• 1/4 cup sour cream (optional, for extra creaminess)
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (for texture)
• 2 green onions, finely chopped (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Butter or cooking spray (for greasing the muffin tin)

Instructions:

1. Preheat the oven: Set to 375°F (190°C). Grease a muffin tin with butter or cooking spray.
2. Mix the ingredients: In a large bowl, combine mashed potatoes, cheddar cheese, eggs, milk, sour cream, Parmesan cheese, breadcrumbs, green onions, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Fill the muffin tin: Spoon the mixture evenly into the muffin cups, filling them almost to the top.
4. Add extra cheese (optional): Sprinkle a little extra shredded cheese on top for a crispy, cheesy crust.
5. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.
6. Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm with sour cream or your favorite dipping sauce.

Tips:

• Add cooked bacon bits or diced ham for extra flavor.
• Try using different cheeses like mozzarella or pepper jack.
• For a crispier texture, sprinkle some extra breadcrumbs on top before baking.

Enjoy your cheesy mashed potato muffins as a tasty snack, appetizer, or side dish!

Slow Cooker Cheesy Burger Flavored Soup

 

Slow Cooker Cheesy Burger Flavored Soup 

---

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups carrots, diced
• 2 cups chicken or beef broth
• 1 can (10.5 oz) condensed cheddar cheese soup
• 1 can (10 oz) diced tomatoes with green chilies (Rotel), drained (optional for a little kick)
• 1 cup whole milk or heavy cream
• 2 cups shredded cheddar cheese
• 1 tsp Worcestershire sauce
• 1/2 tsp mustard powder (or 1 tsp prepared mustard)
• 1/2 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup sour cream (optional, for extra creaminess)
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Chopped parsley or green onions for garnish

---

Instructions:

1. Brown the ground beef:

   • In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened.
   • Add minced garlic and cook for another 1-2 minutes. Drain excess grease.

2. Prepare the slow cooker:

   • Add the cooked beef mixture to the slow cooker.
   • Stir in potatoes, carrots, broth, Worcestershire sauce, mustard powder, paprika, salt, and pepper.

3. Cook on low or high:

   • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes and carrots are tender.

4. Add cheese and dairy:

   • Stir in cheddar cheese, milk (or heavy cream), and cheddar cheese soup. Mix well until everything is melted and creamy.
   • If the soup is too thin, add the cornstarch slurry and cook for an additional 15-20 minutes to thicken.

5. Final touch:

   • Stir in sour cream for extra creaminess, if desired.
   • Adjust seasoning if needed.

6. Serve and garnish:

   • Ladle into bowls and top with chopped parsley or green onions.
   • Serve with crusty bread, crackers, or a side salad.

---

Tips:

• Substitute ground turkey or chicken for a lighter version.
• Add diced bell peppers or celery for extra vegetables.
• For a spicier kick, stir in some hot sauce or cayenne pepper.
• Store leftovers in an airtight container for up to 3 days; reheat gently to maintain creaminess.

---

Enjoy your hearty and delicious Slow Cooker Cheesy Burger Flavored Soup, a guaranteed family favorite!

Creamy Baked Rice Pudding with Cinnamon

 

Creamy Baked Rice Pudding with Cinnamon 

---

Ingredients:

• 1/2 cup uncooked rice (short-grain or Arborio for creaminess)
• 4 cups whole milk (or a mix of milk and heavy cream for extra richness)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (plus extra for garnish)
• 1/4 tsp salt
• 1/2 cup raisins (optional)
• 2 tbsp unsalted butter (melted)

---

Instructions:

1. Preheat the oven:

   • Set your oven to 325°F (163°C).
   • Grease a 9x9-inch baking dish with butter or nonstick spray.

2. Cook the rice:

   • In a saucepan, bring 1 cup of water to a boil.
   • Add the rice, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed.
   • Remove from heat and let it cool slightly.

3. Prepare the custard mixture:

   • In a large bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and salt.
   • Gradually whisk in the milk until fully combined.

4. Combine ingredients:

   • Stir the cooked rice and raisins (if using) into the milk mixture.
   • Pour the mixture into the prepared baking dish.

5. Bake:

   • Place the baking dish in a larger pan filled with hot water (a water bath) to ensure even baking and a creamy texture.
   • Bake for 50–60 minutes, or until the pudding is set but still slightly jiggly in the center.

6. Finishing touches:

   • Remove from the oven and let it cool for 15 minutes.
   • Sprinkle with additional cinnamon before serving.

7. Serve warm or chilled:

   • Enjoy warm for a cozy dessert, or refrigerate for a few hours to enjoy a chilled version.

---

Tips for the Best Rice Pudding:

• Use whole milk or a mix of milk and cream for extra creaminess.
• Stir in nuts, such as almonds or pecans, for added texture.
• Add a splash of rum or almond extract for a unique flavor twist.
• Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.

---

Enjoy your creamy baked rice pudding with cinnamon, a classic comfort food that's simple yet satisfying!

Walking Taco Casserole

 

Walking Taco Casserole 

---

Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 packet taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt)
• 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), drained
• 1 can (15 oz) black beans or pinto beans, drained and rinsed (optional)
• 1 cup frozen or canned corn, drained
• 1/2 cup sour cream
• 2 cups shredded cheddar or Mexican blend cheese
• 3 cups crushed tortilla chips or Fritos
• 1/2 cup diced tomatoes (for topping)
• 1/2 cup shredded lettuce (for topping)
• 1/4 cup sliced black olives (optional)
• 1/4 cup chopped cilantro (optional for garnish)
• 1/4 cup diced jalapeños (optional for spice)

---

Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C).

2. Cook the ground beef mixture:

   • In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned.
   • Drain any excess grease.
   • Stir in taco seasoning, Rotel tomatoes, corn, and beans. Simmer for 5 minutes to combine flavors.

3. Assemble the casserole:

   • In a greased 9x13-inch baking dish, spread half of the crushed tortilla chips or Fritos at the bottom.
   • Layer the seasoned beef mixture evenly over the chips.
   • Spread sour cream over the meat mixture for added creaminess.
   • Sprinkle with shredded cheese and top with the remaining chips.

4. Bake:

   • Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly.

5. Add toppings and serve:

   • Once out of the oven, top with diced tomatoes, shredded lettuce, black olives, cilantro, and jalapeños.
   • Serve warm with additional toppings like salsa, guacamole, or more sour cream.

---

Tips for Serving:

• Serve with a side of Spanish rice or refried beans for a full meal.
• Customize with your favorite toppings like avocado, hot sauce, or green onions.
• For a low-carb version, swap chips for chopped lettuce and make it a taco salad.

---

Enjoy your delicious and easy Walking Taco Casserole—a family favorite that's sure to please!

Clean Your Bowel with Dried Prunes: A Simple Way to Boost Your Health

 

Benefits of Dried Prunes for Bowel Health:

1. High in Fiber:

   • Prunes are rich in both soluble and insoluble fiber, which helps soften stool, promote regular bowel movements, and prevent constipation.
   • One cup of prunes contains around 12 grams of fiber, aiding digestion and gut motility.

2. Natural Laxative Effect:

   • Prunes contain sorbitol, a natural sugar alcohol that draws water into the intestines, softening stool and promoting bowel movements without harsh laxatives.

3. Gut-Friendly Antioxidants:

   • Prunes are packed with antioxidants and polyphenols, which support gut bacteria and reduce inflammation in the digestive tract.

4. Supports Weight Management:

   • The fiber in prunes helps keep you full for longer, reducing unhealthy cravings and aiding in weight control.

5. Rich in Essential Nutrients:

   • Prunes provide key nutrients like potassium, iron, and vitamins A and K, which contribute to overall health and proper digestion.

---

How to Use Dried Prunes for Bowel Cleansing:

1. Daily Intake Recommendation:

   • Start with 4-5 prunes per day and gradually increase to 8-10 prunes, depending on your digestive needs.
   • Be sure to drink plenty of water to help fiber work effectively.

2. Prune Smoothie Recipe:

   • 5 dried prunes (soaked in warm water for 15 minutes)
   • 1 cup almond milk (or any milk of choice)
   • 1 banana (for added fiber and potassium)
   • 1 tablespoon chia seeds (for extra fiber boost)
   • Blend until smooth and enjoy in the morning.

3. Prune and Oatmeal Breakfast:

   • Chop prunes and add them to your morning oatmeal with nuts and seeds for a fiber-packed start to the day.

4. Prune Tea:

   • Steep 3-4 prunes in hot water for 10 minutes and drink the infused water for a gentle digestive boost.

---

Tips for Best Results:

• Stay hydrated to help prunes work effectively in softening stool.
• Eat a balanced diet rich in fruits, vegetables, and whole grains for optimal digestion.
• If you have any digestive conditions or are on medication, consult a healthcare professional before adding large quantities of prunes to your diet.

By incorporating dried prunes into your routine, you can naturally support bowel regularity, improve gut health, and boost your overall well-being.

One Cup and Eyesight Like at Age 20: The Magic of Pumpkin and Strawberries

 

How Pumpkin and Strawberries Benefit Eyesight:

1. Rich in Vitamin A (Pumpkin):

   • Pumpkin is an excellent source of beta-carotene, which the body converts into vitamin A. This vitamin is crucial for maintaining good vision, particularly in low-light conditions, and helps prevent night blindness.
   • Lutein and zeaxanthin, two powerful antioxidants found in pumpkin, protect the eyes from harmful blue light and oxidative stress.

2. High in Vitamin C (Strawberries):

   • Strawberries are loaded with vitamin C, an antioxidant that helps reduce the risk of cataracts and supports the health of blood vessels in the eyes.
   • Vitamin C also aids in collagen production, which is important for maintaining the structure of the eye’s cornea and retina.

3. Antioxidant Protection:

   • Both pumpkin and strawberries contain antioxidants that help combat free radicals, which can damage eye cells and lead to age-related eye conditions such as macular degeneration and cataracts.

4. Hydration and Anti-Inflammatory Properties:

   • These fruits are high in water content and contain anti-inflammatory compounds that help keep the eyes hydrated and reduce strain.

---

How to Incorporate Pumpkin and Strawberries for Eye Health:

1. Smoothie Recipe for Eye Health:

   • 1 cup cooked pumpkin (or pumpkin puree)
   • 1 cup fresh strawberries
   • 1/2 cup Greek yogurt (for added protein and probiotics)
   • 1 tablespoon honey (optional)
   • 1/2 teaspoon cinnamon (for extra antioxidants)
   • 1 cup almond milk (or any milk of choice)
   • Blend until smooth and enjoy!

2. Pumpkin-Strawberry Oatmeal:

   • Add pumpkin puree and sliced strawberries to your morning oatmeal for a nutrient-packed breakfast.

3. Salad Boost:

   • Toss strawberries and roasted pumpkin cubes into a salad with spinach and nuts for an eye-healthy meal.

---

While no single food can fully restore youthful eyesight, regularly consuming nutrient-rich foods like pumpkin and strawberries, along with a healthy lifestyle, can help maintain eye health and slow down age-related vision changes.

Baby Back Ribs In The Oven

 

Ingredients:

• 1 rack of baby back ribs (about 2–3 lbs)
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup BBQ sauce (your favorite brand)
• 1 tbsp apple cider vinegar (for extra tenderness)

Instructions:

1. Prepare the ribs:

   • Preheat your oven to 275°F (135°C).
   • Remove the membrane from the back of the ribs for better tenderness. (Use a knife to lift it and pull it off with a paper towel.)
   • Pat the ribs dry with paper towels.

2. Season the ribs:

   • Rub olive oil over the ribs.
   • Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using) in a bowl.
   • Generously rub the spice mixture all over the ribs.

3. Wrap and bake:

   • Place the ribs on a baking sheet lined with foil.
   • Wrap the ribs tightly in aluminum foil to lock in moisture.
   • Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

4. Add BBQ sauce and broil:

   • Remove the ribs from the oven and carefully unwrap them.
   • Brush BBQ sauce evenly over the ribs.
   • Increase oven temperature to 450°F (230°C) or set to broil.
   • Place the ribs back in the oven, uncovered, for 10–15 minutes to caramelize the sauce.

5. Rest and serve:

   • Let the ribs rest for about 10 minutes before slicing.
   • Serve with extra BBQ sauce and your favorite sides.

Enjoy your tender, oven-baked baby back ribs!

Refreshing Fruit Jelly Milk Cake Recipe

 

refreshing fruit jelly milk cake 

---

Ingredients:

For the Jelly Layers:

• 1 cup mixed fresh fruit (strawberries, kiwi, mango, blueberries)
• 1 packet (3 oz / 85g) flavored gelatin (strawberry, orange, or your choice)
• 1 cup boiling water
• ½ cup cold water

For the Milk Cake Base:

• 2 cups milk (whole or semi-skimmed)
• ½ cup sweetened condensed milk
• ¼ cup sugar (adjust to taste)
• 2 tbsp cornstarch (for thickening)
• 1 tsp vanilla extract
• 1 packet (0.25 oz / 7g) unflavored gelatin (or 1 tbsp agar-agar for a vegetarian option)
• ¼ cup warm water (for dissolving gelatin)

---

Instructions:

1. Prepare the Fruit Jelly:

1. Dissolve the flavored gelatin in 1 cup of boiling water, stirring until fully dissolved.
2. Add the cold water and let the mixture cool slightly.
3. Pour the jelly into a mold or dish and add chopped fruits.
4. Refrigerate for 2-3 hours, or until set.

---

2. Make the Milk Cake Base:

1. In a saucepan, heat the milk over medium heat until warm (do not boil).
2. Add the sweetened condensed milk, sugar, and vanilla extract, stirring until dissolved.
3. In a small bowl, dissolve cornstarch in a little milk and add it to the saucepan.
4. Stir continuously until the mixture thickens slightly.
5. Dissolve the unflavored gelatin in warm water and stir it into the milk mixture.
6. Let the mixture cool to room temperature.

---

3. Assemble the Cake:

1. Once the fruit jelly is set, gently pour the cooled milk mixture over the jelly layer.
2. Refrigerate for 4-6 hours, or until completely firm.

---

Serving:

• Carefully unmold the cake onto a serving plate.
• Slice and serve chilled for a refreshing dessert.

---

Tips:

• Use a silicone mold for easy removal.
• Experiment with different fruit and jelly flavors.
• For an extra touch, top with whipped cream or drizzle with fruit syrup.

---

Enjoy your refreshing fruit jelly milk cake! Would you like more variations of this dessert?

Crispy Chicken Strips Recipe

 

Crispy Chicken Strips 

---

Ingredients:

For the Chicken Strips:

• 2 large chicken breasts (cut into strips)
• 1 cup buttermilk (for marinating)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika (optional, for flavor)
• ½ tsp garlic powder

For the Coating:

• 1 cup all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 tsp salt
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 egg (beaten)
• 2 tbsp milk

For Frying:

• 2 cups vegetable oil (for deep frying)

---

Instructions:

1. Marinate the Chicken:

1. In a bowl, combine the chicken strips, buttermilk, salt, black pepper, paprika, and garlic powder.
2. Cover and refrigerate for at least 30 minutes to 2 hours (overnight for best results).

---

2. Prepare the Coating:

1. In a shallow bowl, mix flour, cornstarch, salt, paprika, black pepper, garlic powder, and onion powder.
2. In another bowl, whisk the egg with milk.

---

3. Coat the Chicken:

1. Remove the chicken from the marinade and let excess buttermilk drip off.
2. Dip each strip into the flour mixture, then into the egg mixture, and back into the flour for a double coating.
3. Place coated strips on a plate and let them rest for 5-10 minutes to help the coating stick better.

---

4. Fry the Chicken:

1. Heat vegetable oil in a deep pan to 350°F (175°C).
2. Fry chicken strips in batches, ensuring not to overcrowd the pan.
3. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
4. Drain on a paper towel to remove excess oil.

---

Serving Suggestions:

• Serve with ketchup, honey mustard, ranch, or your favorite dipping sauce.
• Pair with fries, coleslaw, or a fresh salad.

---

Baking Option (Healthier Alternative):

• Preheat oven to 400°F (200°C).
• Place coated chicken strips on a baking sheet lined with parchment paper.
• Spray lightly with oil and bake for 20-25 minutes, flipping halfway through.

---

Air Fryer Option:

• Preheat air fryer to 375°F (190°C).
• Arrange strips in a single layer and air fry for 12-15 minutes, flipping once.

---

Enjoy your crispy chicken strips! Would you like more sauce ideas or side dish recommendations?