Oven BBQ Chicken
Oven BBQ Chicken
The Menu Planner to Rule Them All via The Thinking Closet
The Menu Planner to Rule Them All
No Bean Turkey and Sweet Potato Chili | Skinnytaste
5 - 8 Family size Tea Bags. (or 12 regular Tea Bags)- 1 Quart (4 Cups) - Boiling Water- 3 Quarts (12 cups) - Cool Water- 1 1/2 - 2 (one & a half) - Cups Sugar- 1/4 teaspoon - Baking Soda (this IS the SECRET Ingredient!!) Sprinkle baking soda into a pitcher. Add Tea bags. Pour Boiling water over tea bags. Cover and allow to steep for 15 minutes. Remove and toss out Tea Bags, Add Sugar and Stir until completely dissolved. Add Cool Water. Refrigerate until cold and ready to drink.
1 c. butter -2 1/2 cups packed brown sugar- 1 cup light karo corn syrup- 1-14oz can sweetened condensed milk- 1 tsp vanilla- Generously butter a 9x13 inch pan. In a large glass bowl melt butter. Add all the ingredients except the vanilla & mix well. Micro on high for 4-5 min. Remove from micro & whisk. Micro on high for another 4-5 min. Whisk again. Micro 4-5 min more. Whisk while adding the vanilla. Pour the mixture into the pan. Cool for 1-2 hours. Cut & wrap in wax paper. Keep refrigerated.
Make the filling. In a large bowl, whisk together: 3 eggs 2 cups cooked squash or pumpkin purée 1 1/2 cups coconut milk or...
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Salted Dark Chocolate Truffle Cookies I howsweeteats.com
filling: 1 (28 ounce) can pumpkin puree or 2 1/2 cups fresh roasted pumpkin puree 1 (14 ounce) can sweetened condensed milk 1/2 lemon, juiced 5 tablespoons salted butter, melted 3 1/2 tablespoons light brown sugar 2 eggs 1 tablespoon vanilla extract 2 teaspoon ground cinnamon 1/2 teaspoon nutmeg
1 medium yellow onion, diced small-3 garlic cloves, minced-6 tablespoons tomato paste-3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)-1beef chick roast 4lbs- coarse salt & pepper-1to2 Tb red-wine vinegar.
3 1/4 cups old fashioned oats 1/2 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon salt ¾ cup brown su...
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625 ml (2 1/2 cups) shelled fresh peas (from 1 kg/2 lb peas in the pod) 3 slices thick-sliced bacon, cut crosswise into strips 5-mm (1/4-inch) wide 125 ml (1/2 cup) coarsely chopped shallots 30 ml (2 tbsp) coarsely chopped fresh mint Kosher salt and freshly ground black pepper, to taste 12 large sea scallops, tough side muscle removed and patted dry 30 ml (2 tbsp) olive oil