Brussels Sprouts In Garlic Butter

 

Ingredients:

15 Brussels sprouts, halved lengthwise

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

3 cloves garlic, smashed with the flat of a knife

freshly grated parmesan cheese (optional)

salt and peppe

Directions:

1.Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

2.Reduce heat to medium, add smashed garlic and cook until lightly browned.

3. Remove garlic and discard.

4.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

6.Top with freshly grated parmesan and salt& pepper to taste.

OLD FASHIONED COCONUT CAKE RECIPE

 

Ingredients

Cake:

1 1/2 cups white sugar

2 eggs

4 egg yolks

1 cup milk

1/2 cup butter

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon vanilla extract

Frosting:

1 3/4 cups white sugar

1/2 cup water

4 egg whites, room temperature

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

2 cups sweetened flaked coconut, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.

Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.

Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.

Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.

Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.

Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.

Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.

BACON CHEESEBURGER CROCK POT DIP

 

INGREDIENTS

Serves: 6-8

1 lb of lean ground beef or turkey

8 oz package of cream cheese, cubed

2 c shredded cheddar cheese

10 oz can of diced tomatoes with green chiles

6 oz package of real bacon bits, divided

1 t dried parsley

assorted dippers

DIRECTIONS:

Brown up ground meat

Drain meat and place in a large skillet

Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end)

Cook while stirring frequently until everything is heated through and well blended

Pour mixture into a 2-quart crock pot

Cover and cook on low for 2-3 hours stirring occasionally.

Stir in parsley and sprinkle with remaining bacon bits just before serving

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Lemon Lava Cake

 

Ingredients

1 box lemon cake mix & ingredients

2 boxes instant lemon pudding

2 C. cold milk

1/3 C. sugar

1 1/4 C. water

3 Tbs. lemon juice

Powdered sugar, for dusting

Instructions

Prepare cake mix as directed on package.

Pour cake mix into greased 13×9 baking dish.

Combine dry pudding, milk, sugar, lemon juice, and water in bowl.

Whisk together for 2 minutes until well combined and slightly thickened.

Pour pudding mixture over top of cake mixture. Do not spread it.

Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 degrees for 55 minutes to 1 hour.

Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar.

Lemon Crinkle Cookies with only 4 ingredients

 

Ingredients:

1 box lemon cake mix

1 egg, lightly beaten

1 8-ounce container Cool Whip, thawed

½ to 1 cup powdered sugar

Instructions:

Preheat oven to 350.

In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoonfuls and roll in powdered sugar.

Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Stuffed Cabbage Roll Casserole

 

Ingredients

2 pounds ground beef

3 ½ pounds chopped cabbage

1 29 ounce can tomato sauce

1 cup chopped onion

1 cup uncooked white rice

1 teaspoon salt

2 14 ounce cans beef broth

Instructions

Preheat the oven to 350°F (175°C) and gather all your ingredients.

In a large skillet over medium-high heat, cook and stir the ground beef until browned and crumbly, about 5 to 7 minutes. Drain off any excess grease.

In a large mixing bowl, combine the chopped cabbage, tomato sauce, onion, rice, salt, and the cooked ground beef. Mix well.

Pour the mixture into a 9×13-inch baking dish and then pour the beef broth over the top.

Cover the baking dish and bake in the preheated oven for 1 hour.

Remove the cover, stir the casserole, cover again, and bake for an additional 20 to 30 minutes, or until the cabbage is tender and the rice is cooked.

Serve 

hot and enjoy!

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