Friday, November 30, 2012

Peanut Butter Truffles

These are the perfect addition to your holiday baking collection. Who doesn't love peanut butter and chocolate? These are so easy to make and so addicting. The creaminess from the cream cheese makes them easy to eat and keeps everyone coming back for more. These were a big hit in my house and I can't wait to make more to give away as Christmas gifts!
Source: TasteBook

1 package of Nutter Butter Cookies
1 package of Cream Cheese, softened, 8 oz.
Chocolate Candy Melts or Almond Bark

First you are going to crush the cookies, you choose your method. There are many put in a ziplock and pound, ziplock and rolling pin, or the more conventional food processor. Crush all but 5 of the cookies.

Next, add the cream cheese to the crushed cookies. Use the back of a large spoon to help the mixture come together.

Now, get out a sheet pan and cover it with wax paper.

Next, make one inch balls with the cookie mixture and place onto the wax paper. When all of the cookie mixture is rolled into balls, stick the pan into the freezer for one hour.

After one hour, melt the candy coating as directed on the package.

Now, using a spoon cover the balls in the candy coating, tap off the extra, and slide back onto the wax paper to dry.

Keep in the refrigerator.


Happy Cooking,
The Barbee Housewife

Thursday, November 29, 2012

Creamy Cole Slaw

Sometimes you just need that perfect coleslaw recipe, that is the case with this one. Don't get me wrong, I love the Cilantro-Jalepeno Coleslaw, but sometimes you just need an old-fashioned creamy version.

This coleslaw really is perfect, it has the right amount of celery salt for taste, vinegar to add some acidity and cut the mayonnaise, and sour cream for some extra creaminess. This slaw is perfect on sandwiches or as a side dish. My mom recently was telling me of all of the foods that were on the table when she was growing up and she said, "and of course, always cole slaw." It really does go with everything.
Source: Bobby Flay

1 bag of Shredded Cabbage & Carrots, or 1 Head of Green Cabbage & 2 large Carrots finely shredded
3/4 cup of Mayonnaise
2 tablespoons of Sour Cream
2 tablespoons of Grated Onion
2 tablespoons of Sugar
2 tablespoons of White Vinegar
1 tablespoon of Dry Mustard
2 teaspoons of Celery Salt
Salt and Freshly Ground Black Pepper

First, place the cabbage into a large bowl.

Next, in a medium bowl, whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt and pepper until well combined. Pour this over the cabbage mixture.

Now, mix well to combine and refrigerate until ready to eat.


Happy Cooking,
The Barbee Housewife

Wednesday, November 28, 2012

Kung Pao Chicken Tacos

This was one of those dinners that really blew me away, in a good way. I told all of my friends and family about these as soon as I could, so that they too, could make them. They do not have too much spice, just the right amount of heat and the crunch from the fresh vegetables and peanuts are great.

These tacos were one of those meals that I could not wait to eat the leftovers of, and they reheated perfectly. I had these on my "to make" list for way too long, do not make that mistake. They took about 30 minutes from start to finish to make, and probably eat, as well.
Source: Cooking Light, via Prevention RD

2 Chicken Breasts, boneless and skinless, cut into bite-sized pieces
3 tablespoons of Soy Sauce, divided
1/4 cup + 1 1/2 teaspoons of Cornstarch, divided
1/4 teaspoon of Salt
2 tablespoons of Canola Oil, divided
1 1/2 tablespoons of Honey
1 tablespoon of Sesame Oil
2 teaspoons of Rice Vinegar
1 teaspoon of Sambal Oelek, ( ground fresh chile paste)
1 Garlic Clove, large and minced
3 tablespoons of Peanuts, coarsely chopped
3/4 cup of Celery, about 2 stalks, chopped
8 Corn Tortillas
1/3 cup of Green Onions, sliced
1/2 of a Red Bell Pepper, thinly sliced
4 Lime Wedges

First, place the bite-sized chicken pieces in a large ziplock with 1 tablespoon of soy sauce. After the chicken is coated with soy sauce, add 1/4 cup of cornstarch to the ziplock and shake to coat the chicken well.

Next, heat a large skillet over medium-high heat with 1 tablespoon of canola oil, swirl to coat. Add  the chicken to the pan cook for 3 minutes on each side until cooked thoroughly, about 6-7 minutes total.  With 1-2 minutes left add the celery and peanuts.

While the chicken is cooking, in a microwave-safe bowl, combine the remaining 1 1/2 teaspoons of cornstarch, 2 tablespoons of soy sauce, honey, sesame oil, rice vinegar, and sambal oelek. Stir this mixture with a whisk until smooth, do not skip this step, or it will not make a smooth sauce. Microwave on high for 1 1/2 minutes until slightly thick, stirring twice. Stir in the garlic.

Now, pour the sauce over the chicken, celery, and peanuts, making sure to coat all of the chicken.

Next, cook the corn tortillas for a few minutes on each side on a griddle pan over medium-high heat or under a broiler until slightly blistered.

Finally, divide the mixture into the tacos and top with green onions and red bell peppers.


Happy Cooking,
The Barbee Housewife

Tuesday, November 27, 2012

Bacon and Gouda Stuffed Pork Tenderloin

This is one of those dinners that you save for a special occasion. It is delicious and amazing, and pretty easy to make. It would be perfect if you are having guests, you could roll up the tenderloin and sear it, then it bakes for 40 minutes. This is the kind of meal I like to serve when having guests, because you aren't running around like a mad woman when they come in. You can relax and serve them a drink and chat while the potatoes and pork are in the oven baking and with a simple salad this is a complete meal.

The herbs add the perfect seasoning to the tenderloin and of course, the gouda and bacon take it to a whole different level. This recipe does not disappoint and was a favorite in our house.
Source: elly says opa! 

1 Pork Tenderloin, 1 lb.
1/4 pound of Bacon, thick-cut, and chopped, about 5 slices
3 oz. of Smoked Gouda
1/2 teaspoon of Dried Parsley
1/2 teaspoon of Dried Sage
1/4 teaspoon Pepper
1/8 teaspoon of Salt

First, pre-heat your oven to 375 degrees.

Now, place a skillet over medium heat and cook the bacon until done, about 5-7 minutes. Remove with a slotted spoon and place on a plate lined with a paper towel. Set pan aside.

Next, butterfly your pork tenderloin and pound it slightly to thin it out. Season it with the parsley, sage, salt and pepper. Top with the gouda and bacon.

Now, roll the pork tenderloin up and secure with twine or toothpicks, tri-fold like a letter.

Next, place the skillet with the bacon drippings back over medium-high heat. When hot, sear the pork tenderloin on each side, 2-3 minutes on each side, until it is brown.

Finally, place in the oven for 35-45 minutes until fully cooked. My oven needed about 40 minutes.

When the tenderloin is done, remove from the oven and make an aluminum tent over the skillet and let the pork rest for ten minutes before slicing.

Happy Cooking,
The Barbee Housewife

Tuesday, November 20, 2012

Apricot Glazed Green Beans

Forget the canned green beans, these fresh green beans are cheaper and take about 3-4 minutes longer. These would be the perfect addition to any Thanksgiving meal. I could not get enough of these.

They are savory from the bacon, sweet from the apricots, and you get a fresh crunch from the green beans. These take no time to prepare and your tastebuds will be ever thankful. So this year, give the green bean casserole a break and prepare these, I promise, no one will even notice that the casserole is missing!
Source: Tide and Thyme, via Women's Day

1 lb of Fresh Green Beans, trimmed
6 pieces of Bacon, cut into pieces
3 cloves of Garlic, minced
1 shallot, minced
1/4 cup of Apricot Preserves
3 tablespoons of White Wine Vinegar
Salt and Pepper

First, bring a large pot of water to a boil. Add the salt. When the water is boiling, place the green beans in and cook for 3-4 minutes. While they are boiling, get a bowl and fill it with ice water. When the beans are done cooking, immediately place them into the water to stop the cooking for 30 seconds. Remove them from the water and set aside.

Next, cook the bacon in a skillet over medium heat, until crispy, about 5 minutes. Remove the bacon and put on a plate lined with a paper towel.

Now, add the garlic and shallots to the skillet, let brown, 1-2 minutes. When brown, stir in the preserves, vinegar, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Let this cook until the preserves have melted down, add the green beans to the pan and toss to coat.

Transfer to another bowl or serve from the skillet.


Happy Cooking,
The Barbee Housewife

Monday, November 19, 2012

Apple Cider Glazed Chicken with Browned Butter-Pecan Rice

This meal can be prepared and on your table in less than thirty minutes. That is a winner in a book, plus, it is healthy and has great fall flavors. We loved this easy meal and I have a feeling the browned butter-pecan rice will be making an appearance with more of our meals. The butter and the toasted pecans give a great nuttiness to the rice. The apple cider glaze from the chicken was perfect, it wasn't too sweet and it did not overpower the dish, it was just right.
Source: Cooking Light

2 Chicken Breasts, cut in half horizontally
3/4 teaspoons of Salt, divided
1/4 teaspoon of Black Pepper
1/2 cup of Apple Cider, refrigerated
1 teaspoon of Dijon Mustard
1/4 cup of Chopped Pecans
2 tablespoons of Butter
2 Servings of Rice, your choice- minute rice, boil-in-a-bag, leftover rice, or make your own (this will make the recipe take longer than 30 minutes)

First, prepare your rice according to the package, omitting the salt. Set aside.

While the rice is cooking, season your chicken breasts with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

Now, melt one tablespoon of the butter over medium-high heat in an iron skillet. When the butter has melted, cook the chicken, about 3 minutes on each side, or until done. When the chicken is cooked, remove it from the pan and transfer it to a plate covered with aluminum foil to keep it warm.

Next, add the apple cider and mustard to the pan, scraping up any brown bits in the pan. Cook for 2-3 minutes until the sauce is syrupy, add the chicken back to the pan. Coat the chicken in the sauce and remove the pan from the heat.

Melted the remaining tablespoon of butter in a saucepan over medium-high heat. Let the butter brown for 2-3 minutes, lower the heat to medium and add pecans. Let this toast the pecans, about 1 minute, stirring frequently. Add the rice and remaining 1/2 teaspoon of salt to the butter and pecans, toss to coat.

Serve the rice underneath the chicken. Serve immediately.


Happy Cooking,
The Barbee Housewife

Friday, November 16, 2012

Peanut Butter Candy Pie

This is a perfect pie to make in October and November. You probably still have a few pieces of Halloween candy left and they need to be used up. This is easy for little ones to help you with and it is so convenient to make and it looks so festive. You can use a variety of whatever chocolates and candies you have on hand. Peanut butter and chocolate is the best combination there is out there, people. It doesn't get any better or any more simple than that.
Source: Delish

1 package of Chocolate Chip Cookie Dough, 16.5 ounces and refrigerated
1 cup of Chocolate Chips
1/2 cup of Reese's Pieces
1/2 cup of Reese's Peanut Butter Cups, roughly chopped

First, pre-heat your oven to 350 degrees.

Next, press the cookie dough into a ungreased pie pan or a baking dish. Bake for 12-18 minutes or until the cookie is done.

Now, remove the cookie from the oven and immediately sprinkle the chocolate chips on top and let them stand to melt. When they have started melting use a spoon and spread evenly. Let the cookie cool slightly and then sprinkle the candies over the top.

Finally, cut into wedges and serve warm and if you dare, with vanilla ice cream on top.


Happy Cooking,
The Barbee Housewife

Thursday, November 15, 2012

PB & J Yogurt

I love making different toppings for my yogurt in the morning, so I don't get bored of eating yogurt every morning! That is why I make so many different granolas, like this sweet and salty one and the surfer granola. This is a different twist and something I loved! 

This is one of my favorite toppings, you have peanuts, strawberries, peanut butter, and strawberry jelly. You get lots of different textures from the creamy peanut butter, crunchy peanuts, bursts from the strawberries. It is amazing. This was a nice change from the normal and will definitely be on rotation for breakfast, on the days I don't have a peanut butter and jelly sandwich for lunch! You can add more jelly or more peanut butter depending on your preferences. You could also use grapes and grape jelly! This is so easy to throw together, the real work is making the perfect bite.
Source: Skinnytaste

6 oz. of Greek Yogurt, plain 
1 tablespoon of Strawberry Jelly. reduced sugar
1 tablespoon of Peanut Butter, reduced fat
1/4 cup of Unsalted Peanuts, roughly chopped
1/2 cup of Strawberries, cut into bite sized pieces

First, put the yogurt in your bowl of choice for eating breakfast. Then top with the jelly and peanut butter. Sprinkle with peanuts and strawberries. 


Happy Cooking,
The Barbee Housewife

Wednesday, November 14, 2012

Crispy Cheddar Chicken

This one of those meals that you can easily throw together at a moments notice. The ingredients are about as basic as it gets, you are sure to have them in your kitchen. It is not a fancy meal, by any means, but it is a meal that everyone will enjoy, including the kids.

I love finding new ways to cook boneless and skinless chicken breasts. They are easy, tasty, and Ethan and I both like them. Some of our favorites have been Alice Springs Chicken, Buffalo Chicken Sandwiches, Sweet and Sour Chicken, Rosemary Lemon Skillet Chicken, literally the list could go on and on and on. Just take a look in the recipe index at the Chicken tag.

This chicken stayed super moist and the breading provided the perfect crunch. The cheddar cheese is mixed in with the breading that you will not notice just by looking at the chicken, it will be a surprise to the taste buds. We served this chicken with macaroni and cheese and steamed broccoli. It was delicious and once again, one of Ethan's favorites. He said it was his favorite chicken dish. He is so easy to please!
Source: Jamie Cooks it Up

4 Chicken Breasts
2 Sleeves of Ritz Crackers, crushed finely
1/4 teaspoon of Salt
1/8 teaspoon of Pepper
1/2 cup of Milk
3 cups of Cheddar Cheese, shredded
1 teaspoon of Dried Parsley

First, pre-heat your oven to 400 degrees.

Now, you are going to get your breading station set up. Get out three small bowls or pans to do your dredging in. Place the milk in one, the cheese in the next, and the cracker crumbs with the salt and pepper mixed together in the final one.

Next, dip the chicken in to the milk, followed by the cheese, and then the crackers crumbs. Try to really press down on the cheese to make it stick, by the end your cracker crumbs will be crackers and cheese.

After you have coated all of your chicken breasts, arrange them in a 9 inch x 13 inch pan that has been coated with cooking spray. Sprinkle the extra cracker crumbs and cheddar cheese on top of chicken and sprinkle with the dried parsley. Cover the pan with aluminum foil.

Bake for 35 minutes until the chicken is cooked thoroughly, remove the foil and bake for an additional 10 minutes to get a pretty crisp.


Happy Cooking,
The Barbee Housewife

Tuesday, November 13, 2012

BBQ Pot Roast over Cheddar Ranch Grits

This a serious comfort meal, not only is it delicious, but you will spend about 10 minutes preparing it. Your crock-pot will do all of the work, and the grits take about 5 minutes to prepare. My husband wanted a pot roast and when I saw this recipe I just knew we had to have it.

The cheddar ranch grits are savory, delicious, cheesy, all of the right things. The grits are thick, not runny, this is perfect in my opinion. After you pour the gravy, from the pot roast, over the grits it is just the right consistency. This recipe is easy to half and works perfectly, I halved it for us and we still had leftovers!

Ethan, who does not even like grits, loved this dish, including the grits. They really were the perfect fit for each other and were a nice change from mashed potatoes!
Source: Plain Chicken

Ingredients for the Roast:
1 94-5 lb.0 Chuck Roast, boneless and trimmed of fat
2 teaspoons of Garlic Salt
1/2 teaspoon of Pepper
1 can of Coca-Cola, 12 oz.
1 bottle of Chili Sauce, 12 oz.
2 tablespoons of Worcestershire Sauce
2 tablespoons of Hot Sauce
1/4 cup of Milk
3 tablespoons of Cornstarch

Ingredients for the Grits:
1 1/2 cups of Quick Cook Grits
3 cups of Chicken Broth
4 tablespoons of Butter
2 tablespoons of Ranch Dressing Mix
2 cups of Cheddar Cheese, shredded

First, prepare the roast. Sprinkle it with garlic salt and pepper and rub it in all over the roast.

Next, place it in your crock-pot and get out a medium bowl. Whisk together the coca-cola, chili sauce, worcestershire sauce, and hot sauce. Pour this mixture over the roast and let cook for 5-6 hours on high or 8-9 hours on low.

After the time has lapsed, remove the roast from the crock-pot and place on a plate and cover with aluminum foil. Add the milk and cornstarch to the crock-pot and whisk in well, let this simmer uncovered on high for 15 minutes to let the gravy thicken.

Now, make the grits. In a medium pot, bring the chicken broth to a boil and stir in the grits. Reduce the heat to medium low. Cook for 5 minutes, stirring occasionally. Stir in the butter, ranch, and cheese, until the cheese is melted.

Serve with the roast and gravy topping the grits.


Happy Cooking,
The Barbee Housewife

Monday, November 12, 2012

Crock-Pot Loaded Baked Potato Soup

It is 48 degrees here in Texas. This is the coldest it has been all fall, I think. I am going to share the best  baked potato soup recipe with all of you. It takes a little more work than just throwing everything in and not thinking about it again, but it is so delicious and worth every single extra little step.

This is one of Ethan's favorite soups, so I could not wait until it got cold to make it, literally. We were eating soup and it was bright and sunshiney outside. We both loved it, and he had plenty of the leftovers. He even proclaimed that he couldn't wait until we had it again! I will never use another loaded baked potato soup recipe again, it is the perfect one.
Source: Pink Parsley

8 slices of Bacon, thick-sliced and chopped
1 Onion, large and minced
3 cloves of Garlic, minced
1/2 teaspoon of Dried Thyme
2 tablespoons of Flour
4 cups of Chicken Broth, low sodium
3 pounds of Russet Potatoes, peeled and cut into 1/2 inch pieces
2 cups of Sharp Cheddar Cheese, shredded, plus more for topping
1/2 cup of Heavy Cream
1/2 cup of Light Sour Cream
Salt and Pepper
Sliced Scallions


First, cook the bacon in a skillet over medium heat until it is crispy, 5- 7 minutes. When you are done cooking the bacon, place it on a plate lined with paper towels and refrigerate until ready to serve.

Next, discard of the bacon grease except for 2 tablespoons. Saute the onions in the skillet with the bacon grease until browned about 8 minutes. Now, add the garlic, thyme, and salt and pepper. Cook for about one minute and stir in the flour. Stir constantly for one minute and then whisk in one cup of chicken broth. Scrape up the brown bits in the skillet with the whisk and cook until the mixture has thickened. When the mixture has thickened, pour into the slow cooker.

Now, stir the remaining three cups of broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into the crock-pot. Cover and cook for 4-6 hours on low. If you want to leave this for longer, 6-9 hours, cut your potatoes into 1 inch pieces.

After the time has lapsed, transfer three cups of potatoes to a medium bowl and add the heavy cream and mash with a potato masher until smooth. Now, place these potatoes back in the crock-pot. Stir in the sour cream and cheddar cheese. Let this heat thoroughly, about 10 minutes.

Now, it is ready to serve. Heat the bacon up in the microwave, about 30 seconds, and place on top of the soup along with shredded cheese and scallions.


Happy Cooking,
The Barbee Housewife

Friday, November 9, 2012

Sweet and Sour Chicken

As I have said before, we do not have a go-to Chinese place here.  I used to want to eat Chinese food every time we went home to see our families, but now that I am having success with my two favorites, sesame chicken and now sweet and sour chicken, there is no more of that.

This dish is really easy to make. The chicken breasts are cut into 1 inch pieces, so a few chicken breasts go a long way. I made this dish with four chicken breasts, we easily could have fed six people. Feel free to halve the recipe. This is great with steamed rice and a side of steamed broccoli. Another plus is that the leftovers heat up wonderfully!

This was one of our favorites. I was a little skeptical of the sauce, because I think they can be either a hit or miss. This one was definitely a hit and it turned out perfectly in my opinion.
Source: Mel's Kitchen Cafe

Ingredients for the Chicken:
4 Chicken Breasts, boneless and skinless, cut into 1 inch pieces
Salt and Pepper
1 cup of Cornstarch
2 Eggs, beaten
1/2 cup of Canola Oil

Ingredients for the Sauce:
2 1/2 cups of Sugar
3/4 cup of Ketchup
1 1/2 cups of Apple Cider Vinegar
3 tablespoons of Soy Sauce
3 teaspoons of Garlic Salt


First, pre-heat your oven to 350 degrees.

Next, liberally salt and pepper the chicken pieces.

Now, put the cornstarch in a gallon ziplock bag and place chicken inside, zip, and shake to coat the chicken well.

Next, heat the oil in a skillet over medium heat.

While you are waiting on the oil to heat up, whisk the egg in a shallow bowl and place next to the stove.

When the oil is heated, dip each piece of chicken in the egg mixture and then place into the skillet. Brown for 1-2 minutes on each side and move to a 9 inch x 13 inch pan. Add more oil to the skillet as needed to brown all of the chicken.

When you are done browning the chicken, make the sauce. Whisk all of the ingredients for the sauce together and over the chicken.

Bake for one hour. Turn the chicken a few times in the sauce while baking.

Serve over steamed rice.


Happy Cooking,
The Barbee Housewife

Wednesday, November 7, 2012

Marinated Asparagus

Asparagus is one of my favorite vegetables. However, Ethan does not like it, so I buy a bunch of it and then roast some each night. This preparation is great because I can make it one night and just eat it all week long, if it makes it that long. The marinade is perfect and it just gets better over time.

The burst from the tomatoes combined with the bite from the cheese and the heat from the red pepper all work together to make this my favorite side dish and preparation of asparagus.
Source: Southern Living

2 pounds of fresh Asparagus
2.5 oz. of Feta or Blue Cheese, crumbled
1 package of Cherry Tomatoes, halved
3/4 cup of Extra-Virgin Olive Oil
1 tablespoon of Sugar
1/2 cup of Balsamic Vinegar
4 cloves of Garlic, minced
1 teaspoon of Red Pepper Flakes

First, snap the ends off of the asparagus and place in boiling water for 3 minutes.

After 3 minutes, remove from boiling water and plunge into a bowl of ice and water, to stop the cooking.

Remove the asparagus from the ice-water bath and place into a container that you will use to marinade in the refrigerator. Put the tomatoes and cheese in the same container.

Now, whisk the olive oil, sugar, vinegar, garlic, and red pepper flakes together and pour over the asparagus.

Cover and place in the refrigerator until time to eat.


Happy Cooking,
The Barbee Housewife

Tuesday, November 6, 2012

Cake Batter Pancakes

Cake for breakfast is always a winner, but it is not always acceptable, sometimes it is even frowned upon. Have no fear, I have found a way that they are completely acceptable. Pancake form! These took no time to whip up and I had two men eating them faster than I could make them, not to mention adding extra sprinkles and more syrup.
Source: The Dainty Chef

1 1/2 cups of Flour
1 cup of Yellow Cake Mix
1 tablespoon of Sugar
1 teaspoon ofBaking Powder
1/2 teaspoon of Baking Soda
1/4 teaspoon of Salt
2 Eggs, lightly beaten
1 1/2 cups of Buttermilk
1/2 cup of Milk
2 tablespoons of Butter, melted
1/2 teaspoon of Vanilla Extract
1/2 teaspoon of Almond Extract
1/3 cup of Sprinkles

For the Syrup:
1 Cup of Whipping Cream/Heavy Cream
Powdered Sugar


First, get out a large bowl. Whisk the flour, cake mix, sugar, baking powder, soda, and the salt together. Set aside.

Now, in a medium bowl, combine the eggs, milk, buttermilk, vanilla, and almond extract together. When mixed, pour the wet ingredients into the dry ingredients and combine well. After combined, fold in the sprinkles.

Next, let's make the syrup. Mix one cup of whipping or heavy cream with powdered sugar until you achieve desired consistency.

Now, time to make the pancakes. Heat a griddle pan over medium-heat. When ready, use a 1/4 cup measuring cup and fill it with pancake batter, pour onto the griddle. When bubbles start to pop up, flip the pancake, and cook another 1-2 minutes.

Serve with syrup on top and additional sprinkles if necessary, which they were at my house.


Happy Cooking,
The Barbee Housewife

Monday, November 5, 2012

Lemon Pepper Wings

Wings are a guilty pleasure. They are so delicious and the perfect game-watching snack. However, they can get pretty expensive if you are ordering for a crowd. While I was in the grocery store, I noticed that the chicken wingettes were fairly inexpensive $3-4 for 12 in my local store. I was shocked. I immediately grabbed four packages and decided this was going to be at our next Dallas Cowboy watching party. Of course, I had no idea what to do with them. My master marinade-making husband created this delicious lemon pepper seasoning. The acidity from the fresh lemons was perfect and we will not be ordering wings again, just creating more delicious sauces. Another bonus, they were ready in fifteen minutes, pick-up is never that quick. It really is a win-win situation.
Source: The Barbee Housewife's Husband Original Recipe

12 Wingettes
Lemon Juice from 2 Lemons
1/2 teaspoon of Black Pepper, freshly ground
1 teaspoon of Lemon Pepper Seasoning
Vegetable Oil for frying
Salt and Pepper

First, prepare your wings, liberally coat them with salt and pepper.

Next, you can either shallow fry these or use a deep-fryer. Heat your oil to 375 degrees.

Drop the wings in and fry for 10 minutes.

While your wings are frying, make your sauce. In a small saucepan, combine the lemon juice and butter. Heat until melted together.

When the wings are done, immediately place them in the bowl with the lemon juice and butter, sprinkle the black pepper and lemon pepper seasoning on top and toss the wings.

Serve immediately with ranch or blue cheese dressing.


Happy Cooking,
The Barbee Housewife and her Husband

Friday, November 2, 2012

Cinnamon Sugar Donut Mini Muffins

I have been wanting to try and make baked donuts, but the problem with that is, I don't like donuts. Normally, this wouldn't be a problem, because I don't like a lot of sweets, but Ethan didn't want them either. What?? This was my reaction. Anyway, I saw these wonderful donut mini muffins, which remind me of donut holes, and these Salted Carmel Chocolate Donuts that Ethan adored.

These could not be easier to make. You mix them up, bake for about 15 minutes, roll in butter and cinnamon-sugar, and eat, immediately. Yes, you heard that right, they are rolled in butter. These are a winner in our house. Ethan loved that he could eat a few for dessert and then have some for breakfast too, both being perfectly acceptable.
Source: All Recipes

1/2 cup of Sugar
1/4 cup of Butter, melted
3/4 teaspoon of Nutmeg, ground
1/2 cup of Milk
1 teaspoon of Baking Powder
1 cup of Flour
Additional: 1/4 cup of Butter, 1/2 cup of Sugar, 1 teaspoon of Cinnamon


First, pre-heat the oven to 375 degrees.

Next, in a large bowl mix the sugar, butter, and nutmeg. Stir in the milk and add in the flour and baking powder until well combined.

Now, grease a mini-muffin pan and fill each cup half full, this recipe should make 24 mini muffins.

Next, bake for 15-20 minutes, until cooked.

While the muffins are baking, get out two small bowls. In one have the melted butter and in the other combine the sugar and cinnamon.

When the muffins are done, roll them in butter and then in the cinnamon sugar mixture. Serve immediately or store in an air-tight container.


Happy Cooking,
The Barbee Housewife