Dec 222010
 

Pictures

Ingredients

Ingredients

5 Pounds of Wings!

5 Pounds of Wings!

Onion

Onion

Adding Tomato Sauce

Adding Tomato Sauce

Adding Yogurt

Adding Yogurt

Adding Ground Coriander

Adding Ground Coriander

Minced Garlic

Minced Garlic

Adding Chopped Ginger

Adding Chopped Ginger

Adding Salt

Adding Salt

Adding Cumin Seeds

Adding Cumin Seeds

Adding Chili Powder

Adding Chili Powder

Adding Food Coloring

Adding Food Coloring

About to Process

About to Process

Processing

Processing

All Processed and VERY Red!

All Processed and VERY Red!

Pouring on the Wings

Pouring on the Wings

Ready to Marinade in the Fridge

Ready to Marinade in the Fridge

Going in the Oven

Going in the Oven

Ready to Flip and Broil

Ready to Flip and Broil

Ready to Eat!

Ready to Eat!

Tandoori Wings

5 pounds chicken wings
1 whole onion, quartered
1 8 ounce can tomato sauce
1 6 ounce carton plain yogurt
1 tablespoon coriander
4 cloves garlic, coarsely chopped
2 teaspoons fresh ginger, chopped
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon cayenne, upto 1 teaspoon, optional
1/4 teaspoon red food coloring
2 whole cloves

Place chicken wings in a 3-quart rectangular baking dish.

For the tandoori masala: In a blender or food processor, combin eonion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne, red food coloring and whole cloves. Blend to a very smooth paste. (The color should be bright red.)

Pour the tandoori masala over the chicken wings: turn wings to coat. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 400. Arrange as many of the wings on the unheated rack of a broiler pan as will fit in a singe layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes or until no longer pink and pieces start to blacken, turning once halfway through broiling.

Transfer wings to a serving platter. Repeat with the rest of the wings. If desired, serve with lemon wedges and red onion wedges.

I found this recipe in a Better Homes and Garden Appetizer Magazine.

I’m not a big fan of the wings, but Justin loves them!!! So usually when we watch UFC, I make wings. I made these for UFC 124. There were less then 10 of us and I don’t eat wings, and there was a vegetarian there, and these were gone in like 20 minutes! People like them! They are a good amount of work but I believe they were worth the effort.

Dec 222010
 

Pictures

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Salt

Adding Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Creaming

Creaming

Adding Egg

Adding Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

the Dough

the Dough

the Dough in a Bag to Chill

the Dough in a Bag to Chill

Getting Ready to Roll it Out

Getting Ready to Roll it Out

Sprinkled with Flour

Sprinkled with Flour

Rolled

Rolled

Amara Helping Me

Amara Helping Me

Naked Lights

Naked Lights

Light with Colored Sugar in the Oven

Light with Colored Sugar in the Oven

Out of the Oven

Out of the Oven

Trees About to go in the Oven

Trees About to go in the Oven

Out of the Oven

Out of the Oven

Stars About to go in the Oven

Stars About to go in the Oven

Out of the Oven

Out of the Oven

Stockings About to go in the Oven

Stockings About to go in the Oven

Out of the Oven

Out of the Oven

Lights

Lights

Trees

Trees

Stars

Stars

Stockings

Stockings

Altogether!

Altogether!

Mrs. Fields Like Sugar Cookies

2 cups flour
1/4 teaspoon salt
3/4 cup butter
3/4 cup sugar
1 whole egg
1 teaspoon vanilla extract
colored sugar for decoration

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.

Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.

On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Recipe found here.

I found this recipe on the line and to be honest, it’s not my favorite. It’s not the worst either. It’s just mediocre. Justin seemed to like them, but to me they were kind of boring. I myself, won’t make them again, but you might like them!! (Especially after the ringing endorsement I just gave them!) I will say the looked pretty.

Dec 222010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Flour

Adding the Flour

Adding the Baking Powder

Adding the Baking Powder

Adding the Salt

Adding the Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Mixing

Mixing

All Creamed Up

All Creamed Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Greased and Floured Pans

Greased and Floured Pans

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

It Turned PINK!!!

It Turned PINK!!!

Adding Vanilla

Adding Vanilla

Adding Milk

Adding Milk

Pretty Pink Frosting

Pretty Pink Frosting

(Leveled) First Layer

(Leveled) First Layer

Frosted First Layer

Frosted First Layer

Naked Second Layer

Naked Second Layer

Frosted Sides

Frosted Sides

All Frosted

All Frosted

Missing Pieces!!!

Missing Pieces!!!

Golden Layer Cake

Cake
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted butter (8 ounces) at room temperature
2 cups sugar
5 whole eggs
1 1/2 teaspoons vanilla
1 1/3 cups whole milk

Vanilla Frosting
2 1/2 sticks unsalted butter (10 ounces) at room temperature
5 cups powdered sugar
1 tablespoon vanilla
1 tablespoon milk (1 to 2)

Preheat the oven to 350°. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.

Slice the cakes into 2 layers each (I skipped this part and left is at a 2 layer instead of 4!). Stack and frost with the vanilla frosting.

Frosting: In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

Recipe for cake found here. Recipe for frosting found here.

This cake is very heavy! Almost like a pound cake. Still very good. We definitely did a good job finishing this one off!!!

Dec 092010
 

Pictures

the Ingredients

the Ingredients

Mashing (with a potato ricer) the Sweet Potatoes

Mashing (with a potato ricer) the Sweet Potatoes

I Love the Way it Looks

I Love the Way it Looks

Adding Sugar

Adding Sugar

Added Eggs

Added Eggs

Adding Evaporated Milk

Adding Evaporated Milk

Adding Melted Butter

Adding Melted Butter

Stirring

Stirring

All Mixed

All Mixed

Pouring into the Pan

Pouring into the Pan

Almost Ready for the Oven

Almost Ready for the Oven

Brown Sugar

Brown Sugar

Adding Flour

Adding Flour

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Sprinkling Over Sweet Potato Mixture

Sprinkling Over Sweet Potato Mixture

Yum!

Yum!

Now with Butter

Now with Butter

Now I Really Mean YUM!!!

Now I Really Mean YUM!!!

Aunt Sandy’s Sweet Potatoes

Potato Stuff
1 40 ounce can sweet potatoes, canned (drained well & mashed)
1 cup sugar
1/2 cup evaporated milk
3 whole eggs
1/2 cup butter, melted
Crust Topping
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup butter
walnuts (optional)

Potato Stuff: Blend ingredients together. Mix well and pour into 13 x 9 pan.

Crust Topping: Mix first 3 ingredients until crumbly & sprinkle on top of potatoes. Then chunk 1 stick of butter over top. Bake uncovered @ 300 degrees for 1 hour.

Simple and to the point! My lovely Aunt Sandy makes these and she was kind enough to share the recipe with my mom, who brought it to a Thanksgiving at my in-laws many moons ago. Now I make it every year as “my dish” that I have to bring! Everyone loves it. Even me and I really like only 1 other sweet potato thing, but I’m expanding my sweet potato horizons.

Now these may seem like it will feed many, but it usually doesn’t last that long!!!