Honey Roasted Red Potatoes






















Ingredient
1 pound potatoes; cut in 1 inch dice
2 tablespoons onion; diced
2 tablespoons butter; melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch black pepper
Original recipe makes 4 Servings

Preparation

Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion.
In a small bowl, combine melted butter, honey, mustard and salt; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.


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Slow Cooker Barbecue Chicken Wings























Ingredients

1 tablespoon brown sugar
1 tablespoon sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
4 pounds chicken wings and drummettes, or chicken drumsticks, trimmed
1½ cups barbecue sauce, divided
Vegetable oil spray

Instructions

Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, salt, and pepper together. Place ingredients in large plastic zip-lock bag. Dump chicken wings or drumsticks into bag and shake until all chicken is coated; transfer to slow cooker. Pour ½ cup of the barbecue sauce over chicken and stir to coat. Cover and cook until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.
Position oven rack 10 inches from broiler element and heat on high. Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid that remains in slow cooker.
Brush chicken with ½ cup more barbecue sauce and broil until lightly charred and crisp (to your liking), about 10 to 15 minutes. Flip chicken over, brush with remaining ½ cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.
Note about drumsticks... I've made these with wings and drumsticks and the wings do turn out much more juicy and impressive. Drumsticks are yummy, but if you like both, go with the wings.

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APPLE AND CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN TOPPING




















Ingredients

Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Apple Cake Batter:
1 cup finely chopped pecans 
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg 
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.) 
Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

Directions

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.


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EASY CHOCOLATE PEANUT BUTTER BALLS

















Ingredients:
18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels

Instructions:
Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.

Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.

Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved )

Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.

Store in a Ziploc bag in the refrigerator.
ENJOY!!


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7 Up Pound Cake
















Ingredients

1 1/2 C Butter, softened
3 C Sugar
5 Eggs
1 t Vanilla Extract
2 t Almond (or Lemon) Extract
3 C All-purpose Flour
1 C Sprite, 7-UP, Or Sierra Mist

Directions

Preheat oven to 350 degrees.
Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.   
Once all the sugar is added, continue to beat for an additional 4 minutes.  Add eggs, 1 at a time, mixing after each addition. 
Add the extracts and mix well. 
Add  the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.  
If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.


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PINEAPPLE COLESLAW




















INGREDIENTS:

2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated onion
1 tablespoon lemon juice
1 teaspoon sugar
1 pinch salt
1 can pineapple chunk, drained
1 cup shredded carrot
2 cups shredded cabbage

DIRECTIONS:

Mix and chill. (Best if chilled overnight)
Bron: Foodies TV
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

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buttermilk oven fried chicken


















Ingredients:

1 Chicken- cut up
3 cups all-purpose flour
2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 cup buttermilk
2 eggs
1 teaspoon baking powder
3/4 teaspoon baking soda
Olive oil

How to make it:

Preheat Oven 350 degrees:
In a baking pan, whisk together flour, garlic pepper, sugar and paprika. 
In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
Dip each piece of chicken into buttermilk mixture, shaking off excess. 
Roll in flour mixture and then dip into buttermilk and flour mixture a second time. 
Place in baking pan and drizzle with olive oil.
Bake about 50-55 minutes or until chicken is golden.

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