|Marinade for Chicken|
|Prep 10 minutes|
|"A delicious barbecue sauce for chicken on the grill. My father has used this since I can remember, and he always receives the compliments at mealtime."|
|1 1/2 cups vegetable oil|
|3/4 cup soy sauce|
|1/2 cup Worcestershire sauce|
|1/2 cup red wine vinegar|
|1/3 cup lemon juice|
|2 tablespoons dry mustard|
|1 teaspoon salt|
|1 tablespoon black pepper|
|1 1/2 teaspoons finely minced fresh parsley|
|1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.|
Friday, June 7, 2019
Wednesday, November 22, 2017
Cream-Filled Chocolate Cupcakes
The base cake batter is delicious but a chocolate cake mix is a good subsitute.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips and nuts.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Ice with buttercream icing and sprinkle with additional mini chocolate chips or chocolate jimmies. Or dust with powdered sugar.
Connie’s Pie Crust
Pastry recipe 1/2 of this recipe =2 double crusts
You can freeze the rest but it's easier to make this whole recipe- sometimes I half it
5 cups all purpose flour
1tsp baking powder
1 tsp salt
3 tsp brown sugar
1 lb shortening
Cut all those together
1 egg beaten
1 tsp vinegar +enough water to make 3/4 cup
Blend the liquid into the dry mixture.
Thursday, November 27, 2014
Best Ever Pumpkin Pie
2 eggs, well beaten
3/4 cup brown sugar, firmly packed
1 1/2 cup (1 regular can) canned pumpkin
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 cup whole milk
Line a pie plate with uncooked pie crust. Combine all ingredients and
turn into shell. Bake in 425 degree oven for 40 minutes or until knife
inserted in center comes out almost clean. I always cover the edges of
the crust to keep it from burning. This recipe makes 1 pie. When
doubling, do not double salt.