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Buttery Parmesan Chicken Drummies Recipe

May 27th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4lbschicken wings, cut apart,use drummies only
  2. 1cupparmesan cheese, grated
  3. 2tablespoonsparsley, dried
  4. 1tablespoonoregano, dried
  5. 2teaspoonspaprika
  6. 1teaspoonsalt
  7. 1/2teaspoonpepper
  8. 1/2cupbutter

DIRECTIONS

  1. Heat oven to 350 degrees.
  2. Foil-line a shallow oven-safe pan.
  3. Mix all ingredients except butter and wings in a shallow bowl.
  4. Put the butter into a wide, shallow bowl and melt it.
  5. Take the wings and roll them one at a time in first the butter, then the parmesan mixture.
  6. Place them on the pan.
  7. Bake the wings for 1 hour.

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Buttery Sweet Bread for Bread Machine Recipe

April 27th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupmilk
  2. 1/3cupwater
  3. 1egg, beaten
  4. 1/4cupsugar
  5. 1/4cupbutteror margarine
  6. 1teaspoonsalt
  7. 3 1/3cupsbread flour
  8. 2teaspoonsbread machine yeast

DIRECTIONS

  1. Place all the ingredients into the bread machine according to machine manufacturer’s instructions.
  2. Use basic white bread or sweet bread cycle.

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Buttery Walnut Fudge Recipe

January 20th, 2014 by alice  Tags: , , | Print This Post Print This Post

Buttery Walnut Fudge Recipe

INGREDIENTS

  1. 1/2cupbutter
  2. 1/2cupsugar
  3. 1/2cup packedlight brown sugar
  4. 1/2cuphalf and half milk(you can use whipping cream)
  5. 1/8teaspoonsalt
  6. 1teaspoonvanilla extract
  7. 2cupsconfectioners’ sugar
  8. 1cupwalnuts, lightly toasted and coarsely chopped

DIRECTIONS

  1. In a large heavy saucepan, combine the butter, sugars, half and half and salt.
  2. Bring to a boil over medium heat.
  3. Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
  4. Remove from heat, stir in the vanilla and mix well.
  5. Stir in confectioner’s sugar, then fold in walnuts.
  6. Spread mixture into a 8″ square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
  7. Cover with plastic wrap and cool until room temperature.
  8. Cut into 1 inch squares and store in airtight container in refridgerator.

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Buttery Pan Rolls (for the Bread Machine) Recipe

November 18th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

Buttery Pan Rolls (for the Bread Machine) Recipe

INGREDIENTS

  1. 1/4cupwater
  2. 1/4cup coldmilk
  3. 1/2teaspoonsalt
  4. 1egg, beaten
  5. 8tablespoonsbutter, melted and cooled,divided
  6. 2cupsall-purpose flour
  7. 2tablespoonssugar
  8. 2teaspoonsactive dry yeast

DIRECTIONS

  1. Reserve 5 T melted butter.
  2. Put all other ingredients in bread machine according to manufacturer’s directions.
  3. Program dough setting, press start.
  4. Pour half of remaining butter into 8-inch square baking pan, tilt to coat bottom with butter.
  5. Drop batter by rounded tablespoonfuls into pan, making 16 rolls.
  6. Drizzle remaining butter over rolls.
  7. Cover loosely with plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.
  8. Preheat oven to 400.
  9. Uncover rolls and bake 12-15 minutes or until golden (check middle roll for doneness).
  10. Cool slightly in pan on wire rack.

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Buttery Cornmeal Pastry Recipe

October 15th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupall-purpose flour
  2. 1/4cup finewhite cornmeal, plus
  3. 2tablespoons finewhite cornmeal
  4. 1/2teaspoonsalt
  5. 4ounces coldunsalted butter, cut into 1/2 inch cubes
  6. 1/4cupice water

DIRECTIONS

  1. Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
  2. Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
  3. Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
  4. To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
  5. The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.

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