Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes. Six Sisters Stuff has published all of the above. You can grab their recipes here...
Recipes courtesy of Six Sisters’ Stuff
Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes. Six Sisters Stuff has published all of the above. You can grab their recipes here...
Recipes courtesy of Six Sisters’ Stuff
This four layer cake is also known as Grandma’s Best Coconut Cake. I haven’t had it in years, but it’s a goodie. Thinking ahead to Easter...
1 can Pillsbury Grands™ Refrigerated Biscuits
1/2 cup Land o’ Lakes Cinnamon Sugar Butter Spread™
1/2 cup powdered sugar
2-3 tablespoons water
Learn how to make them here...
Combine tequila, lime juice, honey, salt, pepper, chicken and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.
Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag. Pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.
Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.
On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
A friend of mine had horseradish coleslaw in a restaurant and loved it, so I decided to make it at home. It turned out so good, it’s very forgiving, you can just add or subtract the amount of horseradish to taste. You could even try just adding horseradish to your own creamy coleslaw recipe ~ Jan
Ingredients
1 large bag of coleslaw mix
1 cup mayonnaise
1/2 cup sour cream
1/2 lemon, juice of
1 tablespoon horseradish ( or to taste)
1-2 tablespoons Splenda or sugar
1 tsp. dry mustard
salt and pepper to taste
Directions
Shred cabbage, and soak in cold salted water for one hour.To prepare dressing, combine all remaining ingredients together.When ready to prepare salad, drain cabbage well and toss with dressing.
This has always been a family favorite of ours, perfect for this January weather...
I’m on a fried chicken kick this week and this Amish Fried Chicken is a recipe I’ve made several times with good results. The seasonings are really good, the dried marjoram gives it a different flavor.
This is the recipe I made, from Food.com with just a few adaptations to the spices. I used garlic powder instead of garlic salt, and also added a teaspoon of onion powder. I also added a teaspoon of paprika for a nice golden color. I also soak it overnight in sweet milk, I think that milk makes chicken more tender, and gives it a nice flavor.
This is so easy because you bake it instead of fry it, it’s really delicious. ~ Jan
Photo courtesy of Midwest Living