1/4 cup soy sauce
1/4 cup honey
1 Tbsp vinegar
1/4 tsp ground ginger
20 small chicken wings
*Mix first 4 ingredients in bowl.
*Add chicken wings and refrigerate for 4 hours, or overnight.
*Place wings on a well-greased baking sheet. Bake at 400 for 25-30 minutes, turning wings once or twice while baking.
Posted in Main Dish, poultry | Leave a Comment »
1/2 cup butter (softened)
3/4 cup brown sugar
1 cup flour
1/2 tsp salt
1 Tbsp vanilla
1 cup chocolate chips
water – if necessary
Cream butter and sugar. Add flour, salt, vanilla. Mix. Stir in chocolate chips. Enjoy!
Posted in Sweet Treats, Uncategorized | Leave a Comment »
6 cups romaine lettuce
1/3 cup corn
1/3 cup black beans (drained & rinsed)
2 Tbsp chopped cilantro
3/4 cup Monterey Jack cheese (shredded)
4 fl oz Ranch dressing
drizzle of BBQ sauce on top
makes 3-4 servings
Posted in soups & salads | Leave a Comment »
Another potato soup recipe!
This one is SO simple I’m almost embarrassed to post it. Almost.
*In crockpot or dutch oven (I prefer the dutch oven), combine the following…
1 bag frozen, shredded hash browns
3 cans chicken broth (I use the equivalent amount of bouillon cubes & water)
1 can cream of chicken soup
1/2 – 1 chopped yellow onion
1/2 tsp garlic powder (careful here, a little goes a long way)
black pepper to taste
*Cook over low heat (or in crockpot for however long you wish). Just before serving, add a cube of cream cheese and stir until combined. Add a cup of shredded cheddar cheese (optional) and some crumbled bacon (not optional, all potato soup needs an excess of bacon). Top single servings with chopped green onions, more cheese, more bacon, sour cream, whatever your taste buds are asking for!
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adapted from Pearls, Handcuffs, & Happy Hour
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Posted in Slow Cooker, soups & salads | Leave a Comment »
A family favorite, and one I should probably make more often! It makes about 10 servings, and I only say that because it took us 2 days to finish, and there were 5 of us eating. See? That Math degree is still paying off! Go Loggers!
Ingredients:
20 Oreo cookies (regular or mint), crushed in a food processer
2 Tbsp butter, melted
Mint chocolate chip ice cream, softened slightly
1 jar of hot fudge (not chocolate sauce, you need the thick, ooey-gooey, rich fudge!)
Cool Whip
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Directions:
Combine crushed Oreos and melted butter. Transfer to pie pan and press firmly down and on the sides to form a good crust. Place in freezer to harden.
When the crust is firm, add ice cream, smooshing evenly around the pie pan. Return to freezer until back to it’s frozen state.
Once ice cream is frozen, add hot fudge (yes, the entire jar!). I put mine in the microwave to help the pouring and spreading process. It wasn’t hot, just a little runnier. Add as much or as little Cool Whip as you’re in the mood for.
Top with crushed oreos.
Keep in the freezer until you’re ready to enjoy!
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Posted in summertime, Sweet Treats | Leave a Comment »
Hot 'n Steamy 