Texas BBQ Chicken

This chicken recipe is so good.  Tangy barbecue sauce and tender chicken.  A super easy recipe that you and your family will love.

Ingredients

1 whole chicken, cut up or 2 lbs. chicken legs or thighs
salt and pepper to taste
2 Tbs. oil
1 onion, chopped
1/4 c. celery
1 clove garlic
1 1/4 c. ketchup
1/3 c. vinegar
1/4 c. water
1/4 c. butter
2 Tbs. sugar or brown sugar
1 Tbs. paprika
1` Tbs. Worcestershire sauce
1 teaspoon dry mustard
1 tsp. salt
1/2 tsp. pepper
hot sauce (optional)

Directions

In a large cast iron skillet, heat oil. 

Season both sides of the chicken with salt and pepper.  Brown the chicken, working in batches. The chicken does not have to be fully cooked, just browned.

Place the chicken in a single layer in a 13 x 9 baking pan. Set aside

In a medium sauce pan, combine onion, celery, garlic, ketchup, vinegar, water, butter, sugar, paprika, Worcestershire sauce, salt and pepper. Cook and stir over medium heat and bring to a boil. 

Spoon the Bar-B-Que sauce over the chicken.

Bake at 350° for 30 to 35 minutes, or until chicken is fully cooked.

Homemade Vanilla Pudding Mix

You can easily make smooth, creamy, delicious vanilla pudding any time you want with this handy mix. It's as easy as opening up a box of store bought pudding and dumping it in the saucepan.

Ingredients

2 3/4 c. milk powder
1 1/2 c. sugar
3/4 c. cornstarch
1 tsp. salt

Directions

In a large container that has a tight-fitting lid, combine, dry milk powder, sugar, cornstarch and salt.  Mix well. 

To make Vanilla Pudding.

In a large saucepan, combine 2 1/4 cups milk, and 1 well beaten egg. Using a whisk, mix in 1 1/4 cups of the pudding mixture until smooth. You don't want lumps in the pudding.  

Over medium heat, cook and stir until the pudding comes to a boil.  Cook and stir until the mixture is thickened. This takes about 1 or 2 minutes.  Remove from heat.

Stir in the butter and vanilla extract.

Pour into serving bowls. At this point, you can eat the pudding warm, or put it in the refrigerator to chill. If you put it in the refrigerator, cover the pudding with plastic wrap. That will prevent a skin from forming on top of the pudding.

1. dishes; cover and chill 2-3 hours.

Whipped Cream Pecan Caramel Rolls

 

These rolls are soft, rich, sticky, gooey and delicious. They take a little bit of time, but the effort is so worth it in the end when you sit down to eat one of these rolls.  Pouring cream over the rolls just before baking is what puts these rolls over the top.

Ingredients

1/2 c. warm water
2 pkg. yeast
1 Tbs. sugar
1 1/2 c. milk
1 stick butter
1/2 c. sugar
2 tsp. salt
2 eggs, room temperature
7 - 7 1/2 c. flour
1 stick softened butter
brown sugar
cinnamon

Topping

1 c. brown sugar
1/2 c. butter
4 Tbs. cream or evaporated milk
2 Tbs white sugar
1 pkg pecans (optional)
1 c. cream (to pour over the top of the rolls)

Directions

Oven temperature set at 350°.  Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110°, you will need to let the milk set a while to cool.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in the eggs and yeast mixture.  Beating again until the mixture is smooth, for about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to you and your floured surface. 

Lightly grease or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls.

While the dough is rising for the second time, it is time to start making the caramel topping.

In a saucepan, add the brown sugar, butter, cream and white sugar. Stir constantly and bring to a boil.  Pour half the caramel mixture in one pan, and the other half in the second pan. Place the pecans on the caramel if desired. Set aside while you finish making the rolls. 

Punch the dough down and turn the dough out onto a lightly floured surface. Roll or pat the dough out onto a lightly floured surface into an 18 x 12-inch rectangle.  

Spread the 2 tablespoons butter over the top of the dough. Sprinkle brown sugar and cinnamon over the top, almost to the edges of the dough. I rarely measure the filling ingredients. I just smear butter over the dough and sprinkle the sugar and cinnamon over the top. For this step, you can add as much or as little brown sugar and cinnamon as you want or like.

 Roll up, jelly roll fashion. Starting at the narrow side. Cut into 12 slices and place, cut side down, on top of the caramel in the pan.  Repeat for the other half of the dough. 

Cover with a tea towel. Place in a warm location until the rolls have until doubled in size. 

Pour the cream over the top of the cinnamon rolls, dividing it evenly between the two pans.  Let set for 10 minutes.

Bake for 20 to 25 minutes, or until they are golden brown.

 Remove the pans from the oven and allow them to sit for 5 minutes.  Carefully place a platter or cookie sheet over the top of the pan. Invert the pan onto the cookie sheet or platter, then remove the pan that you baked the rolls in. Scrape out the caramel topping while it is still warm in the pan and drizzle over the top of the rolls.

Sit down and enjoy. You can allow them to cool, but we find that these rolls, fresh out of the oven, are the best!

Beef Bulgogi

 

This recipe is super easy to make. Favorable meat, marinated in soy sauce, garlic, and sesame seeds. The longer you let the meat marinate, the better it will be.  The meat is so tender!

 Ingredients

5 Tbs. soy sauce
1 onion, chopped fine
2 1/2 Tbs. sugar, either brown sugar or granulated sugar
4 cloves garlic, minced
2 Tbs. sesame seeds
2 Tbs. olive oil
1/2 tsp. pepper
1 lb. steak or roast, sliced thin
1 Tbs. olive oil for frying

Directions

In a large glass bowl, combine soy sauce, onion, sugar, garlic, sesame seeds and olive oil. Whisk to dissolve sugar. 

Add the thinly sliced meat to the marinade.  Cover and place in the refrigerator for at least an hour.  If you can marinate the meat longer, that will be better. It will give the meat more flavor.

In a cast iron skillet, heat the olive oil over medium high heat. Working in batches, cook the thinly sliced beef, turning once.  Cook until the meat is full cooked through. This takes about 2 to 3 minutes per side.  Repeat until all the beef is done. 

Serve over rice if desired.  Or place some slices of beef in a lettuce leaf and enjoy it that way.

 Oatmeal Cake

This moist cake made with old-fashioned oatmeal, and spices is delicious. It is like eating an oatmeal cookie, except in the form of a cake.  This is an old recipe that came from my dad's side of the family. I remember my grandmother baking this cake and serving it when we would drop in for a visit.

Ingredients

 1 1/4 c. boiling water
1 c. oatmeal
1/2 c. butter, softened
2 eggs
1 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. flour

Topping

1 (8 oz.) pkg cream cheese
1/2 c. butter, melted
2 c. powdered sugar
1 tsp. vanilla
1 tsp. cinnamon

Directions

Preheat oven to 350°. Lightly grease or spray two 8-inch round cake pans or a 13 x 9-inch cake pan.

Bring water to a boil in a saucepan. Once the water is boiling, stir in the oatmeal. Remove from heat and cover with a lid. Set aside for 90 minutes. You can let them sit for 20 minutes, but the cake won't be as good.

In a large bowl, cream butter, granulated sugar and brown sugar until light, and fluffy.  Add in the eggs, one at a time, beating well after each addition. 

Mix in the vanilla and cooled oatmeal mixture. 

Stir in baking soda, cinnamon, salt, nutmeg and flour. Mix thoroughly to combine

Divide the mixture evenly between the 2 cake pans.  Smooth the tops of the cake with a spatula or the back of a spoon or knife.

Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. 

It is time to make the frosting after the cake has cooled.
In a large bowl, combine cream cheese and butter.  Beat with an electric mixer until the mixture is smooth.  

Gradually add the powdered sugar, mixing until it is fully combined.

Pour in the vanilla and add the cinnamon.  With the mixer on high speed, whip the frosting for about 2 minutes, or until it is light and fluffy.

Spread the frosting over the completely cooled cake.

Honey Pork Chops

 

This is an easy pork chop recipe that is packed with flavor. Honey, and garlic are the two main players in this marinade sauce, with a hint of soy sauce and vinegar.  The combination served over pork chops is a delicious, sweet and sticky glaze.

Ingredients

3 Tbs. honey
3 Tbs. brown sugar
2 Tbs. soy sauce or chicken broth
2 Tbs. vinegar
6 cloves garlic
4 pork chops
1 tsp. garlic powder
salt and pepper to taste
2 Tbs. olive oil or butter

Directions

In a bowl, combine honey, brown sugar, soy sauce, water or chicken broth, vinegar and garlic cloves. Mix well and set aside. 

Season both sides of the pork chops with garlic powder, salt and pepper.  

Place the pork chops in a pan.  Pour the honey mixture over the top of the pork chops. Cover with a sheet of plastic wrap and refrigerate for 1 to 2 hours.

In a large cast iron skillet, heat oil or butter over medium high heat.  

Scrap off the honey mixture and garlic cloves that are on the pork chops, but do not discard. Just let it go back into the pan.   Carefully place the pork chops in the skillet and cook for about 5 minutes, or until nicely browned. Turn the pork chops over and brown the other side. 

Reduce the heat to medium.  Pour the honey sauce into the skillet over the pork chops. 

Cook the pork chops until done, turning them occasionally, until the internal temperature is 145° on a meat thermometer.

Remove the pork chops to a serving platter, and cover to keep warm. 

Continue to cook the honey sauce until it is reduced by about half.  This takes about 5 minutes. Stir the sauce to keep it from burning. 

To serve, pour the honey sauce over the pork chops. Serve over a bed of rice if desired.

Notes

You can use all honey if you want and omit the brown sugar. 

You can also skip the marinating process if you are low on time. However, try to do some marinating of the pork chops because it will make the meat tender and more flavorful.

Colorful Creamy Corn Salad

This salad is so colorful and so easy to make. It is prepared with a creamy dressing instead of a plain vinegar base.  It is the perfect side dish to accompany any meal.

Ingredients

3 (15 oz.) cans whole kernel corn, drained or 2 lbs. frozen corn
1 sweet bell pepper, chopped
1 c. cherry tomatoes, diced or use any tomato that you may have
1 onion, chopped Use a red onion for extra color
1 jalapeño pepper, chopped
2 Tbs. parsley
1 Tbs. basil
1/2 c. mayonnaise
1/2 c. sour cream, or plain Greek yogurt
2 Tbs. vinegar
2 Tbs. olive oil
1/4 tsp. garlic powder
1/4 tsp. chili powder
 salt and pepper to taste
1/2 c. feta cheese, crumbled (optional)

Directions

In a bowl, combine corn, sweet bell pepper, tomatoes, onion, jalapeno pepper, parsley and basil. Mix thoroughly.

In a small bowl or cup, combine mayonnaise, sour cream, vinegar, olive oil, garlic powder, and chili powder.  Stir until you have a smooth, creamy sauce. 

Pour the mayonnaise sauce over the corn vegetable mixture.  Mix well. Season with salt and pepper as desired. 

Top with feta crumbles if desired.

Refrigerate for several hours before serving. This allows the flavors to mix and mingle for a delicious tasting vegetable side dish.