Lemon Poppy Seed Pound Cake

Wednesday, November 4, 2015

Chilis Crispy Honey-Chipotle Chicken Crispers

Source: www.food.comPosted by Lisa

The thing my kids order most when we eat out...
boneless wings.  These homemade ones
are amazing!  The sauce is terrific, and my
family is already asking when I will
make them again.  


12 chicken tenderloins
shortening (or vegetable oil, 6 cups for frying)
Honey-Chipotle Sauce
2cup honey
1cup water
1cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper (McCormick makes a powder)
1teaspoon salt
1 egg, beaten
1cup whole milk
1cup chicken broth (Swanson)
1teaspoons salt
1teaspoon black pepper
1teaspoon paprika
1teaspoon garlic powder
34 cup all-purpose flour

1cups all-purpose flour
1teaspoons salt
3teaspoon paprika
1teaspoon black pepper
1teaspoon garlic powder


    1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.

    1. Reduce heat and simmer for 2 minutes.

    1. Remove from heat.
    2. Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
    3. Whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds.
    4. Whisk in the flour.

    1. Make the breading by combining all ingredients in another shallow bowl or pie pan.

    1. When you are ready to fry the chicken, dip each piece of chicken into the batter.

    1. Lift the chicken out of the batter and let some of the excess drip off.

    1. Toss the chicken into the dry breading and coat completely.

    1. Repeat with 2-3 other pieces.
    2. Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.

    1. Remove chicken from oil and allow to drain on paper towels.

    1. Repeat steps 8-13 until all the chicken tenders have been cooked.
    2. When all the chicken tenders are done, drop them into a large glass or metal bowl.
    3. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.

    Monday, November 2, 2015

    Mini Mac and Cheese bites

    source: www.oldhousetonewhome.net
    Posted by Lisa

     In an effort to make some new fun things for the family, I saw these and gave them
    a try.  All in all I like them.  There is a bit of fussy work involved,  but if you
    want a different type of appetizer or "fun food" for the kids, these are
    the ticket.  The boys gave them a "thumbs up".

     Makes 48 mini muffin sized bites
    • 12 oz. elbow macaroni
    • 5 oz. of garlic and herb cheese (boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese)
    • 2 1/2 cups shredded sharp cheddar cheese
    • 2 tbsp. cold unsalted butter
    • 2 large eggs
    • 3/4 cups milk
    • 1/4 cup sour cream
    • pinch salt and pepper
    • for the crust:
    • 2 cups crushed Ritz Crackers
    • 6 tbsp. butter, melted
    • 1/2 cup shredded sharp cheddar cheese
    Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
    Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar.

     Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
    Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl.

     Add the herbed cheese, cheddar, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. 

    Spoon about 1-2 tsp. of mixture into each well over the prepared crust. 

    Bake for 15 minutes. Remove from oven and let sit at least 10 minutes.

     If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm.