Brandy Slush II
a tasty beverage that’s refreshing on a hot day. Tea, orange juice, and lemonade concentrate are combined with apricot brandy before being frozen into slush. a favorite at showers, garden parties, or just drinking while you relax.
The water is being heated in a sizable pan.
Add sugar and mix until it dissolves.
Add the tea bags and leave at room temperature for the night.
Combine the mixture with orange juice concentrate, lemonade concentrate, and apricot brandy in a sizable freezer-safe container.
Cover tightly, then stir occasionally until frozen.
Instant Pot Salsa Verde Chicken
Try this quick and simple Instant Pot salsa verde chicken dish with tortillas or rice for a spicy and flavorful weeknight meal.
In a multipurpose pressure cooker, combine the chicken salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper (such as Instant Pot).
Lock the lid by closing it.
Set the timer for 10 minutes while choosing high pressure in accordance with the manufacturer’s instructions.
Give the pressure 10 to 15 minutes to build.
In accordance with the manufacturer’s recommendations, release pressure naturally after 10 to 40 minutes.
Lock released, lid removed.
Choose the Saute option, shred the chicken with two forks, and simmer the mixture until the sauce is the desired consistency.
Before serving with cilantro and lime juice, season with more salt and pepper.
Traditional German Warm Potato Salad
On Christmas Eve, warm potato salad is a traditional German dish served with sausages as a quick dinner while the kids open their presents.
Place potatoes into a large pot and cover with salted water; bring to a boil.
Reduce heat to medium-low and simmer until tender 30 to 40 minutes.
Cool until easily handled about 5 minutes.
Peel while still warm.
Cut into thin slices and put in a large bowl.
Mix hot broth with vinegar oil salt and sugar.
Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better.
Allow to stand for 5 minutes; season with salt and pepper.
Sprinkle with chopped chives and serve warm.
Grandma’s Carrot Salad
Put together a bite of nostalgia with this recipe for carrot salad, just like grandma used to make.
Mix carrots and raisins together in a large bowl.
Whisk mayonnaise lemon juice and salt together in a small bowl until smooth.
Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated.
Refrigerate until chilled at least 30 minutes.
Sunnyside Burger with Chipotle Aioli
Chipotle mayonnaise and a sunny side up egg make this grilled cheeseburger deliciously messy. The lettuce and tomato help to catch the flavor.
Whisk mayonnaise 1 large garlic clove chipotle powder and pinch of salt together in a small bowl; cover and refrigerate.
Place ground beef 1 egg seasoned bread crumbs 2 garlic cloves coriander black pepper and 1/4 teaspoon salt in a bowl; mix with your hands until just combined.
Shape beef mixture into 4 patties.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Banana Spice Cookies
Use the Butter Frosting from this website to decorate these banana and nut cookies.
Preheat oven to 375 degrees F (190 degrees C).
Beat butter or margarine with an electric mixer on medium to high speed for 30 seconds.
Add one cup of the flour the sugar eggs baking powder vanilla cinnamon soda and cloves.
Beat until thoroughly combined.
Stir in the remaining flour.
Beat in bananas and nuts.
Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.
Bake for 8 to 10 minutes or until edges are lightly browned.
Cool cookies on a rack.
Chicken Tortilla Casserole
Under melted Cheddar, this chicken tortilla casserole recipe layers tortillas, chicken, and a tangy chile cream sauce.
Mix salsa both condensed soups milk and onion together in a bowl.
Spread chicken stock over the bottom of a 9×13-inch baking dish.
Layer ingredients as follows until the dish is full: tortilla strips chicken then soup mixture.
When finished layering sprinkle Cheddar over top.
Cover and refrigerate for 24 hours.
When ready to bake preheat the oven to 300 degrees F (150 degrees C).
Remove casserole from the refrigerator.
Bake uncovered in the preheated oven for 1 to 1 1/2 hours.
Try this recipe for decadent, melt-in-your-mouth pumpkin snickerdoodle cookies for a treat!
Make the cookies: Whisk flour baking powder cinnamon cream of tartar salt and nutmeg together in a bowl.
Beat shortening and both sugars together in a bowl with an electric mixer until light and fluffy.
Stir in pumpkin pure then beat in eggs and vanilla.
Gradually stir in flour mixture until just combined.
Cover and refrigerate until chilled at least 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Line two baking sheets with parchment paper.
Make the topping: Whisk sugar cinnamon and allspice together in a small bowl.
Remove dough from the refrigerator and roll into 1-inch balls.
Roll balls in topping and place 2 inches apart on the prepared baking sheets.
Flatten each ball slightly with a flat-bottomed glass.
Easiest Peanut Butter Fudge
This simple fudge is made with peanut butter, brown sugar, butter, milk, confectioners’ sugar, and vanilla.
Brown sugar and milk are added after the butter has melted in a medium saucepan over medium heat.
Stirring frequently, bring to a boil for two minutes.
Remove from heat, then stir in the peanut butter and vanilla.
Mom’s Baking Powder Biscuits
My mother always made baking powder biscuits using this recipe. How big you make the biscuits will determine how many you get. Both tasty and simple.
Set the oven to 450 degrees Fahrenheit (230 degrees C).
In a bowl, combine salt, baking powder, and flour.
Shortening should be added and flour should be chopped up into small pieces.
As you add the milk, mix until the dough comes together in a ball.
Roll out the dough to a thickness of 1/2 to 1/4 inch on a floured surface.
Cut out the desired size of the biscuits, then dip them in melted shortening.
On an ungreased baking sheet, arrange the biscuits.
Bake for 12–15 minutes in a preheated oven.