This is an easy way to make a delicious, colorful, fun dessert. The ice cream and jam layer is prepared ahead of time and frozen, requiring only a few minutes to beat the meringue and bake just before serving. Also, it’s easy to simply double the ingredients if you want more than four servings. Any good jam will work, but I am using some that I made last summer with fresh strawberries and Kelli’s recipe for…
Do you like hot wings but do not like the sticky wetness of it all? That’s how I am because there is nothing I hate worse than getting my fingers and hands messy but I do love the taste of chicken wings. I have spent the better part of the last two years trying to figure out how to get the spiciness without all the messiness and I have finally done it! I can’t wait to share it with you, but first……….will y’all PU-LEEZE click on the gingerbread cookie picture below and vote for me? I am in second place right now and hope to take the lead and I need your votes to do it! Thanks in advance.
Now, let’s get down to the wings! You won’t need many ingredients at all which is always good.
½ Cup All Purpose Flour
¼ teaspoons each Cayenne Pepper, Paprika, and salt
1 bottle of thick hot sauce – I used a 1 lb. bottle of Sriracha hot sauce.
Enough oil to reach 2 inches deep in a heavy pot or pan.
Whisk the flour and spices together.
Using tongs, dip each wingette in the Sriracha and then toss in the flour mixture.
Place in a shallow dish and cover then place in the fridge for at least 90 minutes.
Turn pan on with oil and make sure it reaches 375 F.
Carefully place a few wings in the oil and allow to cook on each side for 2-3 minutes each.
Take care not to rip off the coating – that’s the good part – when placing in the oil.
Now, enjoy the wings that are spicy and hot but not gooey and messy!
The ham we had for Thanksgiving was so tasty there wasn’t much left – just enough for 1 night of leftovers and then just a tad. I almost threw it out but I decided to throw it in the food processor and mince it up for 2 different recipes. I was inspired to make this one when, as I was going through my grandmother’s recipes in search of her pumpkin pie I came across a handwritten sheet of paper with these two recipes on it. It had been so long since I had eaten either, I had completely forgotten about them both.
But first, I have some very exciting news to share! I am a finalist in the 12 Days of Cookies contest put on by our newspaper The Daily Oklahoman. I need your vote please! All you have to do is to click on the picture below this paragraph (the gingerbread man cookie picture) then click on the link “A Gentler Gingerbread Man” then on the next screen scroll down to the bottom to vote. You can vote every day for the next 12 days but I really would appreciate it if you could vote even once. You don’t have to join or put in your email or address or anything – just click on vote for me under the picture of my Gingerbread Men cookies. If I am one of the 12 finalists, my recipe will be featured in the newspaper and I will win a year’s work of milk from Hiland Dairy. Please vote. Thank you in advance.
If you are Southern, you have had plenty of pimento cheese and ham biscuits, that’s for sure! I never cared for pimentos and there’s no way Mr. Picky Eater was going to let that cross his lips so I modified this old-fashioned recipe to suit our needs.
First you make the pimento cheese.
1 eight ounce block of extra sharp cheddar cheese
1 eight ounce block of white Vermont cheddar cheese
1 eight ounce tub of cream cheese and chives (okay, the real recipe called for 1 block of cream cheese)
3 cloves of garlic finely minced
1/4 Cup of chopped pickled Jalapenos
1/3 Cup cooked and crumbled bacon
1 tsp. Dill
½ Cup Mayonnaise
The most important thing I can tell you is treat this dough like it is pie crust dough……everything cold!
The second most important thing is that you should handle the dough as little as possible.
Grate both cheddar cheeses with box grater or in food processor.
Mix everything in one bowl and place in fridge for an hour or so then enjoy with crackers or in a sandwich or better yet, with ham biscuits!
Now make the ham biscuits.
1 Cup all-purpose flour
1 Cup Cake flour
2 tsp. Baking powder
½ tsp. baking soda
½ tsp salt
1 Stick frozen butter
1 Cup Buttermilk (very cold)
1 Cups minced cooked ham but cold
Mix together flours, baking soda, baking powder and salt.
Using box grater, grate butter – or put dry ingredients and ¼ inch pats of all butter into food processor and pulse until incorporated.
Set bowl back into fridge for at least 30 minutes.
Take bowl out of fridge and stir in buttermilk and ham but just until mixed. Don’t overwork.
Dump bowl on very lightly floured board and pat into a square.
Using a sharp knife (I used a pizza cutter) and cut into 12 biscuits.
Set in a pre-heated 450F oven and bake 10 – 12 minutes or until golden brown.
Then you can allow them to cool and spread liberally with pimento cheese. Enjoy!