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Recipes
Peanut Butter Mini Muffins
By ldelmas
In a large bowl, combine the flour, brown sugar, baking powder and salt
- 1-3/4 cups all-purpose flour
- 2/3 cup packed brown sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup 2% milk
- 2/3 cup chunky peanut butter
- 1/4 cup canola oil
- 1-1/2 teaspoons vanilla extract
- 2/3 cup miniature semisweet chocolate chips
Fuss Free Fried Chicken
By ldelmas
Pour oil to a depth of 1/4 - 1/2 of an inch into a deep cast iron frying pan or dutch oven
- 3-4 pounds Bone in, skin on chicken pieces such as breasts, legs, or leg quarters
- Large, Deep cast iron pan
- Oil, for frying (vegetable, corn, or peanut are good choices)
- 2 cups all purpose flour (if you have self rising, that will work just fine, too)
- Seasoning: 1-2 packages Ranch Dressing mix (or 1 tablespoon of salt and 1/2 tablespoon pepper in it's place)
Smothered Teriyaki Chicken Breasts Recipe
By ldelmas
Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender
- 2 cups sliced fresh mushrooms
- 1 medium onion, thinly sliced
- 2 tablespoons canola oil, divided
- 1/4 cup reduced-sodium teriyaki sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 4 boneless skinless chicken breast halves (6 ounces each)
- 4 slices Muenster or Swiss cheese
Buffalo Chicken Egg Rolls
By ldelmas
1 In 2-quart saucepan, heat broth and water to boiling; add chicken
- 2 2 32-oz cups Progresso™ chicken broth (from 32-oz carton)
- 2 2 2 cups water
- 1 1/2 1 1/2 1/2 lb boneless skinless chicken breasts
- 1 1 1 teaspoon olive oil
- 6 6 1-inch 6 medium stalks celery, cut into thin 1-inch strips
- 1 1 1 cup grated carrots
- 1/4 1/4 1/4 teaspoon salt
- 10 10 10 green onions, finely chopped
- 1/4 1/4 1/4 cup red pepper sauce
- 2 2 2 tablespoons butter, melted
- 1/2 1/2 1/2 cup crumbled blue cheese (2 oz)
- Oil for deep frying
- 1/4 1/4 1/4 cup Gold Medal™ all-purpose flour
- 12 12 1-lb egg roll skins (from 1-lb package)
- 1 1 1 egg, beaten
- 1/2 1/2 1/2 cup blue cheese or ranch dressing
- Fresh Italian (flat-leaf) parsley, if desired
Citrus Poke Cupcakes
By ldelmas
Taste and Tell turns a classic poke cake into cupcakes, and gives them a citrus twist
- 1 1 to 350°F. 24 to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- 2 2 30 2 large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
- 3 3 15 to 20 10 to minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
- 4 4 1/2 In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.
- 5 5 1/2 30 another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
- 7 7 7 Pipe or spread frosting on cupcakes. Store in refrigerator.
SANTA FE SLOW COOKER CHICKEN
By ldelmas
Preparation: In a slow cooker, stir together the diced tomatoes, black beans, corn, onion, lime juice, cheddar-che...
- 2 (10-oz) cans diced tomatoes with green chilies
- 1 (15.5-oz) can black beans, drained and rinsed
- 1-1/2 cups corn kernels, fresh or frozen
- 1 cup onion, medium dice
- 2 Tbsp lime juice
- 1 (10-3/4) oz can cheddar-cheese soup
- 1 (1.25-oz) pkg taco seasoning, divided
- 1.5 lbs boneless skinless chicken thighs
- 1/4 cup cilantro, chopped
- Cooked rice or crushed tortilla chips, for serving
Spicy Candied Roasted Maple Pecans
By ldelmas
1.Preheat oven to 180 / 350
- 4 cups raw pecans
- 2/3 cup pure maple syrup
- 1 Tsp filtered water
- 1/2 tsp ground cinnamon or more to taste
- 1/4 tsp nutmeg or more to taste
- pinch of ground ginger or more to taste
- pinch of cayenne pepper or more to taste
- pinch of Celtic sea salt
Biscuit, Sausage & Egg Strata
By ldelmas
Serves 6–8
- 1 dozen eggs
- 1 cup heavy cream
- 1-1/2 cups milk
- 1 tsp salt
- 1-1/2 tsp black pepper
- 1/2 tsp ground sage
- 1-1/2 cups medium-diced onions
- 12 pre-baked buttermilk biscuits, cut in quarters
- 2 (7-oz) packages precooked frozen breakfast sausage, defrosted and diced
- 4 cups grated extra sharp cheddar cheese, divided
Grilled Sweet & Sour Shrimp
By ldelmas
In a medium-sized bowl, mix all the marinade ingredients together until evenly distributed
- Sweet & Sour Sauce:
- 1/2 cup pineapple juice
- 1/4 cup olive oil
- 1 chipotle pepper, minced
- 1 clove garlic, minced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 Tbsp. chopped cilantro
- 1 cup chili sauce
- 1/4 cup pineapple juice
- 2 Tbsp. rice vinegar
- 1 tsp. soy sauce
- 2 Tbsp. brown sugar
- 1/4 tsp. ground ginger
MUSTARD CHICKEN
By ldelmas
Directions Sprinkle chicken with salt and pepper
- Ingredients
- 8 , 5-ounce chicken boneless, skinless chicken breasts OR thighs
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- 1 TB olive oil
- 1 cup onion, finely chopped
- 2 TB flour
- 2 cups water or chicken stock
- 1 1/2 tsp. dry mustard
- 1 TB Dijon mustard