Sunday, March 15, 2015

Honey Mustard recipe

Honey Mustard recipe

Great for dipping!

1 cup mayonnaise
4 teaspoons yellow or Dijon mustard
4 teaspoons honey
Optional - 1 teaspoon lemon juice

Mix all the ingredients together in a bowl. Use as dipping for chicken tenders, nuggets etc.
Will store for a week in the refrigerator.


Honey-Mustard Vinaigrette

This can be used as an all purpose salad dressing       

  • 1 clove garlic, minced                                                                            
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil, or canola oil
  • Prepare:
  • Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
  • Source:
  • Honey mustard Recipe

Thursday, March 5, 2015

Copycat KFC Biscuit Recipe

KFC Buttermilk Biscuit

2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard

Sift the dry ingredients in a large bowl.
Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.
Add buttermilk and knead gently but thoroughly.
The dough should be soft but not sticky: if it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.)
Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.
6 Servings

Homemade buttermilk biscuit recipe

Monday, October 27, 2014

Simple Pumpkin Cake Roll

This is an easy to make but delicious Pumpkin Roll!

Pumpkin Roll
3 eggs
2/3 cup canned pumpkin
3/4 cup self-rising flour
1 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla

Preheat oven to 350 degrees.
Beat eggs until fluffy (about 4 minutes)
Add sugar, sifted self-rising flour, and spices to can pumpkin. Mix together well.
Spread mixture into a greased & floured 10"x15" baking pan or large cookie sheet
Bake for about 15 minutes.
Take a  kitchen towel that is larger than the cookie sheet, lay it flat and sprinkle with sifted flour.
Turn the cake onto the towel, and roll cake and the towel together. Cool in refrigerator
Combine softened margarine, softened cream cheese,  sifted powdered sugar and vanilla with mixer.
Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
Reroll cake but do not put too much pressure on cake or the icing will come out of the sides.
Place the seam side down and refridgerate again.
Optional: Sprinkle the top with extra sifted powdered sugar for decoration.
Dessert recipe  Holiday recipe

Sunday, October 19, 2014

Jack-o'-Lantern "Cake"

Halloween Recipe

"Do you love it when your baked creations get oohs and ahhs? Arranged to resemble a jack-o'lantern, these Halloween cupcakes will win you plenty of both!" - Kraft

1 pkg.  (2-layer size) yellow cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup  butter, softened
1 tsp.  vanilla
4 drops  yellow food coloring
1 drop  red food coloring
1 pkg.  (16 oz.) powdered sugar, sifted (about 4-1/4 cups)
1 Tbsp.  green colored sugar
5  OREO Cookies, divided
2  JET-PUFFED Miniature Marshmallows, cut in half

Make It:
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared cups. Cool completely.
BEAT cream cheese, butter, vanilla and food colorings in medium bowl with mixer until blended. Gradually beat in powdered sugar until blended.
ARRANGE cupcakes on large platter to resemble a stemmed pumpkin as shown in diagram; frost with cream cheese mixture. Use colored sugar to fill in the stem. Add 2 cookies for the jack-o'-lantern's eyes. Crush remaining cookies; sprinkle over cake for the mouth. Arrange marshmallow halves in mouth for the teeth.

Kraft Kitchen Tips:
Prepare using your favorite flavor of cake mix.
Let your imagination run wild and create your own unique cake. Just assemble the cupcakes into desired shape, such as a ghost, monster or witch face, then frost and decorate. It's easy!
Keep refrigerated.

Source: Kraft

Affiliate Link: Global Sugar Art
Would you like to learn to decorate cakes like a pro (like the one pictured below)? We are dedicated to helping beginners become the cake decorators of their dreams and bringing new techniques to master decorators across the globe. Visit our Education Center now - Click Here

Wednesday, October 15, 2014

Eyeball Cupcakes Recipe

Halloween Recipe

Your children and guests will love these chocolate cupcakes!  

1 pkg.  (2-layer size) chocolate cake mix
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup  butter, softened
1 tsp.  vanilla
1 pkg.  (16 oz.) powdered sugar, sifted
24  ring-shaped chewy fruit snacks
24  miniature candy-coated chocolate pieces
1 tube  (19.28 g) red decorating gel

PREPARE cake batter as directed on package. 
Add dry pudding mix; mix well. Spoon into 24 paper-lined muffin cups. 
Bake as directed on package for cupcakes; cool completely.
BEAT cream cheese, butter and vanilla in medium bowl with mixer until well blended. 
Gradually beat in sugar. Spread onto cupcakes.
DECORATE with remaining ingredients to resemble photo.
SUBSTITUTE Prepare using your favorite flavor of cake mix.

Via Kraft

Dessert  Cupcake recipe

Affiliate Link: Global Sugar Art
Would you like to learn to decorate cakes like a pro (like the ones pictured below)? We are dedicated to helping beginners become the cake decorators of their dreams and bringing new techniques to master decorators across the globe. Visit our Education Center now - Click Here

Sunday, September 7, 2014

Mexican Layered Dip Recipe

A Good recipe when having company.

1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup Thick 'N Chunky Salsa
1 cup drained canned black beans, rinsed
4 green onions, chopped
1 cup Shredded Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
3 pkg. (13 oz. each) baked tortilla chips

Make it:
BEAT cream cheese in medium bowl with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.
TOP with all remaining ingredients except chips. Cream cheese mix - salsa - beans - cheese - lettuce - green onions - olives. Suggested stack order.
REFRIGERATE 1 hour. Serve with tortilla chips

Friday, August 15, 2014

Warm Triple-Chocolate Pudding Cake Recipe

For Chocolate Lovers!

1 pkg.  (2-layer size) devil's food cake mix
2 pkg.  (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
1/3 cup  sugar
2 cups  cold milk
1-1/4 cups  water
3 cups  JET-PUFFED Miniature Marshmallows

3 oz.  BAKER'S Semi-Sweet Chocolate
Make it:
HEAT oven to 350°F.
PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
TOP cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.
Serves 16

Photo by Kraft

Sunday, August 10, 2014

Long John Silver's CopyCat Fish Batter

This works great with fish and Onion Rings

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

1 Sift dry ingredients.
2 Add water and mix well.
3 Use to coat fish or chicken filets.
4 Cover the fish completely.
5 Deep fry until a nice golden brown

Recipe by Mysterygirl
 Photo by Susie D
Fried Fish

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Tuesday, August 5, 2014

Rum Summertime Drink

In a 12oz glass
3/4oz. Malibu pineapple liquor
1/4oz Mt. Gay rum (light)
2oz. Crushed pineapple
4oz coconut milk
Add ice an stir.

You'll enjoy it if you like these mixers
Contributed by Wolf Carr

Pineapple rum drink      coconut milk and rum drink

Friday, August 1, 2014

Zucchini Pizza with Olive Vinaigrette

Zucchini Recipe
Serves 4
Cornmeal, for dusting                
1 pound pizza dough
2 small zucchini, quartered lengthwise and thinly sliced
2 ounces Provolone cheese, coarsely grated
2 tablespoons olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons red-wine vinegar
1/2 cup pitted green olives (about 14), coarsely chopped
1/2 teaspoon anchovy paste
2 tablespoons chopped parsley

Preheat the oven to 475° F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes. On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about ¼-inch thick. Scatter it with zucchini and Provolone, drizzle with olive oil and season with salt and pepper. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes. Meanwhile, chop olives and transfer to a bowl with vinegar, anchovy paste, parsley and 2 tablespoons oil. Stir together to combine. Before serving pizza, drizzle with vinaigrette. Serve with side salad.