2 sticks Butter, soften
1/2 cup light Olive Oil
Use a hand beater and medium bowl.
Slowly pour in the olive oil while still beating the butter.
Once fully added, whip in mixer for 3 minutes on high.
Place in container, cover, and refrigerate/freeze.
Will spread easily straight from fridge.
4 cups cubed seedless watermelon
1⁄2 cup limeade concentrate
Sprite
Cut up watermelon into cubes.
Freeze watermelon cubes.
Place frozen watermelon cubes in blender and add limeade and Sprite.
Blend until smooth.
Add the sprite till you get desired consistency.
Note: Try adding frozen strawberries along with frozen watermelon.
Always freeze your extra watermelon so this can be a really quick drink throughout the year.
2 quarts Sweet Apple Cider
2 cups Pineapple Juice
2 Cinnamon Sticks
3/4 cup Lemon Juice
1 cup Sugar
1/2 teaspoon ground Cloves
1 1/2 cup Orange Juice
Combine all ingredients and bring to a boil.
Serve hot.
2 Large unpeeled baking Potatoes
Pam
3-4 cups shredded cheese
1 lb Bacon, crisply cooked, and crumbled
1/2 bunch Green Onion slices
1 cup Barbecue Sauce
Preheat oven to 450ยบ.
Cut potatoes into 1/8 - 14 inch-thick slices.
Place slices on baking sheet. I normally get more than enough for 3 jelly roll sheets. I just end up using the best slices for these.
Spray slices with Pam. Turn over all slices and spray with Pam again.
Bake 10-15 minutes or until lightly browned; remove from oven. Keep an eye on the baking because they burn easily. They will need more time the thicker the slices are cut.
In a bowl combine the cheese, bacon, and green onion.
Using a pastry brush, generously brush potato slices with barbecue sauce.
Sprinkle each potato slice with a 1/2-1 Tablespoon of the cheese mixture.
Return potato slices to oven. Bake 3-5 minutes or until cheese is melted.
Note: If you want crispy potatoes slice thinner and cook on a non-airbake cookie sheet.
1 quart. Strawberries, fresh or frozen, thawed
3/4 cup Sugar
Oatmeal Waffles:
3/4 cup Flour
3/4 cup Whole Wheat Flour
1 cup Oats
1 Tablespoon Baking Powder
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 Eggs, lightly beaten
1 1/2 cups Milk
6 Tablespoons Butter, melted
2-4 Tablespoons Brown Sugar
Vanilla Ice Cream
Chocolate Sauce
Caramel Sauce
Whipped Cream
Sprinkles
(any toppings you like!)
Quarter strawberries and put them in a large bowl. Add sugar and mix well. Let set for about hour.
To make Waffles:
In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside.
In a small bowl, whisk the eggs, milk, butter and brown sugar.
Add to flour mixture; stir until blended.
Pour batter into a lightly greased waffle iron. (I have big double sided waffle iron and use a 1 cup measurer) Close lid quickly; do not open during baking. Use fork to remove baked waffle.
(One batch makes about 4 belgian waffles.)
To make Sundae's:
Place a waffle on your plate. Put a big scoop of ice cream in the middle of the waffle. Top with strawberries, chocolate, and caramel sauce, or anything you want!
5 pounds whole Chicken Wings
1 bottle (12 ounces) chili Sauce
1/4 cup Lemon Juice
1/4 cup Honey
2 Tablespoons Worcestershire sauce
6 Garlic cloves, minced
1 heaping Tablespoon Chili Powder
1/4 cup Salsa
1 teaspoon Garlic salt
3 Tablespoons Frank’s Red Hot Sauce
2 Tablespoons Cornstarch
Cut chicken wings into three sections; discard wing tips.
Place the wings in a 5-qt. slow cooker.
In a bowl, combine chili sauce, lemone juice, honey, worcestershire sauce, garlic, chili powder, salsa, garlic salt, and Frank’s red hot sauce; pour over chicken. Stir to coat.
Cover and cook on high for one hour and on low for 7 hours or until chicken is tender.
Using a chinese strainer or slotted spoon remove chicken from slow cooker to a serving bowl, leaving behind all juice.
Transfer juice to a saucepan. Measure 1/4 cup of juices and mix juice and cornstarch together.
Bring juice to a boil and slowly stir in cornstarch mixture. Keep stirring constantly till reaches desired thickness.
Remove from heat and use as a dipping sauce for wings.
Note: I priced this on DaleLiciousFood with Mashed Potatoes and Crescent Rolls. The cost with everything is $21.05 or $3.01/serving. The cost as is is $14.89 or $2.13/serving.
