Saturday, December 19, 2015

Christmas Tree Punch

4 bags constant comment tea
4 cups boiling water
1/2 cup of simple syrup (use fresh ginger in your syrup if you have some)
3/4 cup of white cranberry juice
1/2 cup of fresh lime juice
1 1/2 cups of white rum
2 bottles of sparkling wine or champagne (chilled)
1 cup of frozen cranberries
1 bunch of rosemary
1 cup of thinly sliced limes

Freeze 1 cup of fresh cranberries.  Brew tea by steeping tea in 4 cups of
boiling water for 10 minutes.  Place in refrigerator to cool.

In small punch bowl or glass pitcher, combine simple syrup, white cranberry
juice, fresh squeezed lime juice and rum.  Add the chilled iced tea and

Right before serving, add the chilled sparkling wine, frozen cranberries and
rosemary sprigs to the bowl.  Add ice if needed.

Wednesday, December 9, 2015

Chicken Marinara

  • 8 whole Chicken Thighs, Bone-in, Skin-on
  •  Salt And Pepper
  • 2 Tablespoons Olive Oil
  • 1 whole Large Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 jars (24 Ounces Each) Marinara Sauce
  •  Fresh Basil - To Taste
  •  Parmesan Cheese, For Sprinkling
  • 16 ounces, weight Penne Or Rigatoni
Preheat oven to 300 degrees. 

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)

Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)
Photo credit: Sandy
Pioneer Woman:recipe

Sunday, December 6, 2015

Sandy's Cornbread

1 c. white, plain cornmeal
1 c. yellow, plain cornmeal
1/2 c. AP flour
2 t. Baking powder
1 T. sugar
3/4 t. salt

Mix together and add:
1 egg
1 1/2 c. buttermilk
3 T. melted butter
3 T. shortening
1/8 c. oil
Mix well.

Heat 1/8 c. oil in a black cast-iron skillet until smokin' hot.
Pour mixture into hot oil.
Bake at 400 for 25-30 minutes until it cracks.

Tuesday, December 1, 2015

My Favorite Brownies

  • 2 (20 oz each) boxes brownie mix -- I use Family Size Duncan Hines Chewy Fudge
  • 12 Tablespoons butter, melted 
  • 1/2 cup buttermilk
  • 2 large eggs 
  • 2 teaspoons vanilla
  • Frosting:
  • 8 Tablespoons butter
  • 2 Tablespoons unsweetened cocoa powder
  • 1/3 cup milk
  • 3 cups powdered sugar
  1. Preheat oven to 325. Line a 9 x 13 metal baking pan with foil -- lightly spray the bottom with baking spray.
  2. Put the brownie mix, butter, buttermilk, eggs and vanilla in a large bowl. Mix with a wooden spoon until combined. Batter will be very thick. Spread in prepared pan evenly and bake for about 45 minutes, until center is set, but still a bit soft.
  3. Let brownies cool for about 20 minutes. Prepare frosting: In a medium saucepan over medium-low heat, melt your butter. Once the butter is melted, add the cocoa powder and milk, stirring until the mixture becomes thick and is JUST starting to boil. Remove from heat and whisk in powdered sugar. Pour over brownies, spreading quickly before it sets.
  4. Let brownies cool to room temperature. Refrigerate them (for easier cutting) and once chilled, remove foil from pan, peel off of brownies, and cut into squares.
From The Cake Mix Doctor Returns