Family favorites
The sauce on this chicken is so good! Lick your fingers, lick the plate good! I made the sauce the day before I was going to grill the chicken, I let the sauce cool and marinated the chicken overnight and it was worth every bit of prep time! You could use boneless skinless chicken breasts but I highly recommend the thighs as they were incredibly tender and juicy. I will be making this often throughout the summer!
INGREDIENTS
6 boneless, skinless chicken thighs
2/3 cup ketchup
4 Tablespoons honey
4 Tablespoons low sodium soy sauce
2 limes zested and juiced
2 teaspoons fresh grated ginger
4 Tablespoons brown sugar
Skewers for grilling (soaked in water for at least 30 minutes)
DIRECTIONS
Place all of the ingredients except chicken into a small saucepan. Bring the sauce to a boil, reduce heat and simmer for two to three minutes while stirring. Remove from heat and let completely cool. Cut your chicken into bite size pieces and place in a Ziploc bag. Once the sauce has completely cooled add HALF of the sauce to the bag with the chicken and reserve the rest of the sauce for basting while grilling the chicken. Let marinate for a couple hours or overnight.
When you are ready to cook preheat your grill to a medium heat. Skewer your chicken pieces and place on the grill cooking and basting with the reserved sauce until chicken is completely cooked through.
Serve warm.
Enjoy!
This can be found on the website www.lovelauralee.com
This pie has a lot of summer flavors going on. No bake and also needs to be made ahead of time! I love all of those things and I also love that it was very tasty ! I made two of these. One for us and one for Amanda to take home with her on a recent visit! Amanda and her boyfriend, Steve, enjoyed it just as much as we did! This is so easy and would be great for any picnic or summer get-together!
INGREDIENTS
1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can crushed pineapple, drained (15.25 ounce)
1 cup maraschino cherries, drained and chopped
1/2 cup chopped pecans
1 can sweetened condensed milk (Eagle Brand)
5 Tablespoons lemon juice
1 Tablespoon maraschino juice
1 1/2 whipped topping, such as lite Cool Whip
DIRECTIONS
In a large bowl combine coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice,and maraschino cherry juice. Gently fold in whipped topping. Pour into pie crust. Top with additional whipped topping and cherries if desired. Refrigerate for 3 hours or longer.
Slice and serve.
Enjoy!
This pie has also been called Millionaire Pie.
Have you seen this Oreo brownie recipe? I have been finding it everywhere and really was not convinced it was going to be as good as all the reviews. Well, guess what! It really is as good as they say! DELICIOUS!! I wanted to make something for a friend that was in the hospital. I ran to the store to get the ingredients and no sooner were they baked and out of the oven I had two vultures circling…oh I mean Jim and Robby came to check out what smelled so good! They both decided the best way for these brownies to be eaten was by having it as a brownie sundae! I did not have everything to make a sundae but I did have vanilla ice cream that I planned to use with blackberry cobbler! Oh well, I could not deny those two boys. Robby had a brownie under the ice cream and a brownie crumbled on top! Oh, and don’t worry, I made a BIG batch so there was plenty to share with our friend!
INGREDIENTS
** the measurements below make a 9 x 13 pan
2 packages Ghiradelli double chocolate brownie mix
2 eggs
2/3 cup oil
1/2 cup water
25 Oreo‘s, crushed leaving some big chunks
DIRECTIONS
Preheat oven to 325 degrees. Lightly spray a 13 x 9 inch pan with baking spray and set aside. In a large bowl mix all of the ingredients except the Oreo‘s. Once everything is well combined, add the crushed Oreo‘s into the batter. Pour batter into your prepared baking pan and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center and if it comes out clean, they are done. Please try not to over bake! Let cool slightly and slice into squares. Serve as is or as a sundae!
Enjoy!
Every year I make my friend Claudio a birthday cake. I was not sure what kind of cake I wanted to make him this year as the past couple years it has been chocolate cake. With summer around the corner, I wanted something a little different. So the morning I was going to make the cake, I came across this recipe for lemon berry bundt cake and knew right away that was what I was making. When the cake came out of the oven it smelled incredible. Jim and I both wanted a slice right then and there. Sadly for Jim he did not even get to try it as it came to work with me for Claudio!’
I have now made this cake two more times for other people that really enjoyed it the first time! Sadly for Jim he still has not had a slice!! But if you can keep a secret…I am making one just for him tomorrow!!
This is a keeper for sure!!
INGREDIENTS
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 3/4 cups granulated sugar
Zest of one lemon
1 cup unsalted butter, at room temperature
3 eggs
1 tsp. vanilla extract
3/4 cup buttermilk
1 1/2 cup fresh blueberries
1 1/2 cup fresh raspberries
GLAZE
2 cups powdered sugar
3 Tablespoons fresh lemon juice
Zest of one lemon
DIRECTIONS
Preheat oven to 350 degrees. Grease well a 10 inch bundt pan and set aside. In a medium bowl whisk together flour, baking powder, salt and sugar, set aside. Using a stand mixer combine, zest, butter, eggs, vanilla and buttermilk. Combine for a minute or two and with the mixer on low, gradually add the dry mixture until well combined. Be careful not to over mix. Gently fold berries into batter and pour the batter into your prepared bundt pan smoothing the top with a spatula. Bake 50-60 minutes until a toothpick inserted comes out clean. Remove from oven and let cool for one hour before turning the cake out onto a serving plate. Let cool completely. For the glaze mix all ingredients together and spoon over cooled cake. Slice and serve.
Enjoy!
I found this recipe at www.chefstimestwo.com
This burger recipe was shared with me a number of years ago from our friends Dick and Lynn. It has been one of their favorite burgers for a long time so I knew I had to try it too! I am so glad I made these as they are delicious and a serious rival to my long time favorite Tex Mex turkey burger!! I have to say I was slightly skeptical with the cranberry sauce but with the addition to the mayo it really cuts through the tartness of the cranberry sauce. I highly recommend this burger. It is a favorite of not only Dick and Lynn, but now a favorite of ours too!
INGREDIENTS
2 small Granny Smith apples
1 celery rib, chopped
1 small onion, chopped
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds ground turkey
Mayonnaise
Lettuce leaves
1 cup organic whole cranberry sauce
4-6 hamburger buns (toasted or not)
DIRECTIONS
Preheat your grill to medium heat. Finely chop ONE of the Granny Smith apples and place in a large bowl with the chopped celery, chopped onion, poultry seasoning, salt, pepper and turkey. Mix well to combine. Depending on how big you want your burger, form into four or six patties. When your grill is heated, add the patties to your grill and cook until fully cooked through. (meat thermometer should read 165, and juices should run clear)
While your burgers are cooking, thinly slice your second Granny Smith apple and set aside. Place a piece or two of lettuce on the bottom of one of your hamburger buns, top lettuce with one of the turkey burgers and add a couple pieces of sliced Granny Smith apples. Add some of the cranberry sauce and top the top portion of the hamburger bun with mayonnaise. Add top bun to burger and serve warm.
Enjoy!
This recipe originally came from Taste of Home magazine. I have slightly adapted the original recipe.
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