Effimiya's profile page
Recipes
Sweet 'n' Tangy Chicken Wings Recipe
By Effimiya
Sprinkle chicken wings with a dash of salt and pepper
- 3 pounds chicken wingettes (about 30)
- 1/2 teaspoon salt, divided
- Dash pepper
- 1-1/2 cups ketchup
- 1/4 cup packed brown sugar
- 1/4 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon Liquid Smoke, optional
- Sesame seeds, optional
Tortilla Pie with Chicken
By Effimiya
Toast the tortillas over a low flame or in a dry skillet
- 12 corn tortillas (6-inch), toasted
- 2 cups cooked, shredded dark-meat chicken
- 1 can (4 ounces) chopped green chiles
- 1 1/2 cups Green or Red Salsa
- 1 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
Blueberry Yogurt Muffins Recipe
By Effimiya
Directions In a small bowl, combine the flour, sugar, salt, baking powder and baking soda
- 1 cup all-purpose flour
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup vanilla yogurt
- 3 tablespoons canola oil
- 2 tablespoons 2% milk
- 1/2 cup fresh or frozen blueberries
Creamy Coleslaw Recipe
By Effimiya
Place coleslaw mix in a large bowl
- 1 package (14 ounces) coleslaw mix
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup sugar
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
Beefy Pasta Skillet
By Effimiya
This dish features ground beef and onion simmering with tomato, pasta and cheese
- 1 lb. ground beef
- 1 medium onion, chopped (about 1/2 cup)
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
- 1/4 cup water
- 1 tbsp. Worcestershire sauce
- 1/2 cup shredded Cheddar cheese
- 1 1/2 cups corkscrew-shaped pasta, cooked and drained
Blueberry-and-Cream Cookies
By Effimiya
This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 2 teaspoons salt
- 1 cup (8 ounces) Plugra European-style unsalted butter
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons light-brown sugar
- 1/4 cup glucose
- 1 large egg
- 3/4 cup dried blueberries
- 1/2 cup plus 1/3 cup Milk Crumbs
Maple-Walnut Oatmeal Cookies
By Effimiya
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar
- 1 1/2 cups old-fashioned oatmeal
- 3/4 cup unsweetened shredded desiccated coconut
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon table salt
- 1 cup packed light-brown sugar
- 1/4 pound (1 stick) plus 1 tablespoon unsalted butter
- 3 tablespoons pure maple syrup
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 1 teaspoon pure maple extract
- 2 3/4 ounces (1 cup) walnuts, coarsely chopped
Cornmeal Cookies
By Effimiya
Directions Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Cranberry Scones
By Effimiya
Delicious served warm with lots of butter
- 3/4 cup buttermilk or 3/4 cup plain yogurt
- 1 egg
- 2 3/4 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup coarsely chopped cranberries (fresh or frozen)
- 1/2 cup sugar
- 1 orange, rind of
- 1 tablespoon butter , melted
- 1/4 cup icing sugar
Irresistible Chocolate Chip Cookies
By Effimiya
Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil
- 1 cup unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 1/4 teaspoons baking soda
- 2 cups semisweet chocolate chips