Pudding Surprise

1½ sticks butter

1½ cup flour

1½ cup nuts, finely chopped

8 oz cream cheese

2 cups powdered sugar

1 lg container of Cool Whip

1 pkg instant chocolate pudding

1 pkg instant vanilla pudding

3 cups milk

Nuts or chocolate shavings

Cut butter into flour.  Add nuts.  Press into 9X13 pan; bake @ 400° for 15 minutes.  Cool.

Mix together cream cheese, powdered sugar, and ½ container Cool Whip.  Spread over crust.

Mix together pudding mixes with milk.  Spread over previous layers.

Top with remaining Cool Whip and sprinkle with nuts or chocolate shavings.

Best when chilled several hours.

recipe from a friend

Triple Almond Cookies

1 cup butter, softened

2 cup sugar

1 cup sifted powdered sugar

1 cup vegetable/canola oil

2 eggs

1 tsp almond extract or lemon extract

4½ cups flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

2 cups sliced almonds

1 (6oz) package toffee bits

Preheat oven to 350°.

Beat butter at medium speed of electric mixer until creamy. Gradually add sugar and powdered sugar, mixing well Add oil, eggs and almond extract, mix well.

Combine flour, baking soda, salt and cream of tartar. Add to butter mixture, mixing well. Stir in almonds and toffee bits.

Scoop cookies with a medium cookie scoop (2 Tbsp). Roll dough in granulated sugar and place on a parchment lined baking pan. Flatten cookies in a crisscross patter with a fork dipped in granulated sugar.

Bake for 10-12 minutes. Cool slightly on pan and remove to wire rack to cool completely.

This recipe can be found here.

Easy Pumpkin Spice Cookies

1 (18 1/4 ounce) boxes spice cake mix

1 (15 ounce) cans solid-pack pumpkin (the small can)

1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) or 1 cup chocolate chips (optional)

1 cup cream cheese frosting (optional)

Preheat oven to 350°.

Spray cookie sheets lightly with vegetable spray (Pam).

In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or chocolate chips, if desired.

Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.

Bake for 8 to 15 minutes, depending on the size of your cookies.

Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.

Frost, if desired.

This recipe can be found here.

The Best Coffee Cake. Ever.

1½ sticks butter, softened

2 cups (scant) sugar

3 cups flour, sifted

4 tsp. baking powder

1 tsp. salt

1¼ cups milk

3 egg whites, beaten until stiff

FOR THE TOPPING:

1½ sticks butter, softened

¾ cups flour

1½ cups brown sugar

2 Tbsp. cinnamon

2 cups walnuts, chopped

Preheat oven to 350°. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't over beat.

Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

This recipe can be found here.

Cowboy Caviar

1 can black beans
1 can white beans
1 can red kidney beans
1 can sweet corn
5 tomatoes, diced
1/2 large red onion
1 jalapeno
1 cup roughly chopped cilantro

dressing:
1/4 cup canola oil
1/4 cup white balsamic vinegar
1 garlic clove, finely diced
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 tablespoon honey
salt & pepper, to taste

Open cans of beans and corn. Drain using a colander and rinse well. Pour into large bowl. Add in tomatoes, onion, jalapeno and cilantro. Stir.

In a small bowl, whisk all ingredients for dressing together and pour over bean mixture. Stir to coat. Taste and adjust seasonings. The longer this sits, the better. Serve with tortilla chips.

This recipe can be found here.

Braised Italian Chicken

1½ -2 lbs. boneless, skinless chicken thighs (6-8 thighs)
½ tsp. kosher salt, divided
fresh cracked black pepper
2 tsp. extra virgin olive oil 
1 cup diced onion
¼ cup shredded carrot
5-6 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes (not drained)
1 (14.5 oz.) can tomato sauce
2 tsp. Italian Seasoning
1 Tbsp. balsamic vinegar, divided
2-3 Tbsp. chopped fresh basil
freshly shaved Parmesan cheese

Preheat oven to 350°
To prepare chicken, rinse all pieces in cold water and use a pair of kitchen shears to snip off any remaining fat.  Blot dry on paper towels.  Season one side of chicken with ¼ tsp. kosher salt and several cracks of black pepper.
Heat a large Dutch oven to medium heat.  When hot, add olive oil and make sure it spreads across bottom of pot.  Place chicken salt side down and cook for 2-3 minutes.  While it’s cooking, sprinkle remaining ¼ tsp. salt plus a few cracks black pepper on other side of chicken.  Flip chicken pieces and cook for 2-3 minutes.  Remove chicken and place on a plate.
Add onions and carrots to pot and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant.  Add can of diced tomato (with all the juices), tomato sauce, Italian seasoning, and ½ Tbsp. balsamic vinegar.  Stir ingredients and bring to a simmer.  Add chicken and all accumulated juices from plate.  Cover chicken with sauce and cover pot with lid.
Bake for 1 hour. Remove from oven and remove lid.  Use 2 forks to gently shred chicken into large chunks.  Add remaining ½ Tbsp. balsamic vinegar and chopped basil.  Add additional kosher salt and pepper to taste.  Serve over pasta, rice, quinoa, or steamed vegetables, or on french rolls or slider buns and garnish with fresh Parmesan cheese. Serves 6.

Nutritional Info (3/4 cup shredded chicken with sauce, and 1 tablespoon fresh Parmesan):
Calories:  201, Fat: 14g, Protein:  20g, Carbs: 8g, Fiber: 2g

This recipe can be found here.

Carne Asada

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

½ cup olive oil

2 pounds flank or skirt steak, trimmed of excess fat

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine.

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

This recipe can be found here.

Texas Sheet Cake Cookies

1 cup butter, room temperature

2/3 cup granulated sugar

2 eggs

2 tsp vanilla

2 tsp baking powder

1 tsp salt

2 2/3 cup flour

1 cup semi-sweet chocolate chips, melted

Icing

3/4 cup butter

3 Tbsp cocoa powder

4½ Tbsp milk

3 3/4 cups powdered sugar

Preheat oven to 350°.  Line baking sheet with parchment or silicone mat, set aside.

In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently. Add in eggs and vanilla and continue mixing until incorporated. Mix in baking powder and salt.

Turn mixer to low and slowly add in flour. Dough will be thick.

In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.  Mix melted chocolate directly into cookie dough until evenly mixed.

Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!

Transfer to a wire rack to cool.

Icing

In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.

Pour icing over cookies and allow icing to set before serving.

Notes

store at room temperature for up to 3 days.

*Make sure not to over bake these cookies. The insides will remain soft and dense if baked correctly.

This recipe can be found here.

Perfect Chocolate Brownies

1¼ cups all-purpose flour
1 tsp. salt
2 Tbsp. unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature*
2 tsp. vanilla extract

1½ cups chopped walnuts

*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.

Preheat oven to 350°.  Butter a 9×13 inch baking dish and set aside.
In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.

Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate,  and butter.  Stir until melted and smooth.  

Remove glass bowl from the double boiler and add granulated and brown sugars.  Whisk until smooth.  As you whisk, the mixture should cool off, eventually coming close to room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated.   Don’t over-mix at this stage.  Gently stir in walnuts.

Sprinkle flour mixture into chocolate mixture and use a rubber spatula to fold and stir flour mixture just until incorporated.  

Pour batter into prepared pan and smooth out evenly.  Bake for 25-30 minutes, rotating the pan halfway through baking time.  Remove from oven when a toothpick comes out of center with a few crumbs still attached.  Cool completely. 

This recipe can be found here.

Black Bean Burger

2 cans (14.5 oz.) seasoned black beans or 28 oz. of black beans

1 cup seasoned breadcrumbs

¼ cup grated white onion

1 egg

½ tsp. chili powder

salt and pepper

hot sauce

sliced swiss cheese

olive oil

butter

4 hamburger buns

Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they're mostly broken up, but still have some whole beans visible.

Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat.

Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)

Grill the buns on a griddle with a little butter until golden. 

This recipe can be found here.

Black Beans

(picture: before it was cooked)

1 pound dried black beans

4 cups chicken broth

3 cloves garlic, minced

1 medium onion, diced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1½ tsps. chili powder, plus more if needed

1½ tsps. cumin, plus more if needed

1 tsp. kosher salt, plus more if needed

Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)

In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1½ hours. Then add the chili powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.

This recipe can be found here.

Lasagna Roll Ups

20 whole lasagna noodles

Sauce:

2 Tbsp. olive oil

1 whole onion, diced

3 cloves garlic, minced

2 lbs.  ground beef or Italian Sausage or any combination of similar meats

2 can spaghetti sauce

1 (15 oz.) can of diced tomatoes

1 tsp. salt

1 tsp. black pepper

1 tsp. parsley

1 tsp. basil

 Filling

30 oz. cottage cheese

2 eggs

3/4 cups parmesan cheese

½ tsp. salt

½ tsp. pepper

1 tsp. parsley

1 tsp. basil

2 cups grated mozzarella

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the meat and stir it around, cooking it until totally browned. Drain excess fat, then add spaghetti sauce, diced tomatoes, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining cottage cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.

To assemble, spoon a layer sauce into the bottom of disposable foil loaf pans. Spread 2-3 tablespoons the cottage cheese filling on each noodle, and then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans.) Top with remaining sauce, plenty of grated mozzarella, and some grated Parmesan.

If baking immediately, bake at 375° for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

This recipe is a variation of the one found here.

Cranberry Chicken

3-4 lbs of chicken breasts

1 can (15ish oz.) cranberry sauce (whole berry or jelly)
1 small bottle (8 oz.)  Catalina or Russian dressing
1 packet of onion soup mix

Combine the ingredients and pour it over several of raw chicken breasts. Freeze batches of chicken in desired amounts

Thaw the chicken, place in a baking dish and then bake at 350° for an hour or until chicken is done.

I have no clue where i got this recipe!

Ground Mustard and Garlic Vinaigrette

¼ c. freshly squeezed lemon juice
¼ c. white wine vinegar or rice vinegar

2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream.

If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving. 

This recipe can be found here.

Mini Lemon Loaves

½ cup butter, softened

1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
½ cup sour cream
1 large lemon, zested {5 teaspoons, approximately}
1½ cups all-purpose flour, sifted {which ends up being about 1 3/4 cup sifted flour}
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 Tbsp. milk

glaze:
¼ cup fresh lemon juice
½ cup granulated sugar

Preheat oven to 350°. Spray mini pans with non-stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla, lemon zest and sour cream. Scrape sides and mix again. With mixer on low speed, incorporate all dry ingredients until just combined, then stir in milk. Scrape sides and mix a few more times by hand.

Spoon batter equally into prepared pans. Bake 15-20 minutes or until edges are golden brown and are baked thoroughly.

While lemon loaves are baking, mix ingredients together for glaze and microwave on high for 2 minutes, stirring every 20 seconds or so to dissolve sugar into lemon juice. The glaze is done once the sugar has dissolved.

Once loaves come out of the oven, cool at least 15 minutes before removing from pans. Spoon glaze over loaves and continue to cool completely. Store in air tight containers until ready to serve.

This recipe can be found here. 

Asian Cabbage Salad

1 (14 oz.) bag coleslaw mix

1 rib celery, sliced

½ cucumber, sliced

1 small handful sugar snap peas (about 20 baby ones)

½ red bell pepper, sliced

¼ of a small red onion, thinly sliced

1 Tbsp. toasted sesame seeds*

1/3 cup slivered or sliced almonds, toasted*

Optional: 1 ½ cup cooked, shredded or diced chicken

Dressing:

2 Tbsp. canola oil

2 Tbsp. cider vinegar

¼ cup seasoned rice wine vinegar

2 Tbsp sugar

1 tsp. kosher salt

2 tsp. soy sauce

¼ tsp. garlic powder

¼ tsp. black pepper

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake. Store in the fridge until ready to use.

Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat. Place salad in the fridge to sit for 30-60 minutes. 

Right before serving mix in toasted almonds and sesame seeds.

Find the recipe here.

Natchitoches Meat Pies

½ lb. lean ground beef

½ lb. ground pork

½ green pepper, chopped

½ red pepper, chopped

1 onion, chopped

2 stalks celery, chopped

5-6 cloves garlic, minced

2+ tsp. Tony Chachere’s Creole Seasoning

¼ tsp.Tabasco sauce to taste

1 can beef broth

Pie Crust

1 egg

1/4 c. cold water

In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it’s about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent.

Add 2 tsp. Tony’s and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.

Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, I use a bowl that’s about 6″ across the top; I just invert the bowl onto the dough and trace a knife around it to cut the dough.

Place about ¼ c. of the meat mixture onto one half of the dough circle, keeping about a 1/2″-1″ margin from the edges.

Fold the other side over and gently pinch the edges shut.

Preheat oven to 400° and spray a baking sheet with non-stick cooking spray.  Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies.

Bake 25-30 minutes or until golden brown.

Allow to cool a few minutes and then eat as soon as humanly possible. So good. There are…no words.

FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and just add the egg wash and bake them for an extra 15-20 minutes, or you can bake them and heat them up in the oven or microwave, whatever suits your needs better.

Pie Crust

3¾ cups all-purpose flour

1½ tsp. salt

1¼ cups shortening

Ice water (probably about 3/4 cup)

Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.

Cut in shortening (room temperature) until you get pieces that are about pea-sized.

Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.

Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).

Wrap in plastic wrap and keep in the fridge until you’re ready to use.

Rolling the Dough

When you’re ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible.

These recipes can be found here and here. 

Swig-let Sugar Cookies

5½ cup + 2 Tbsp. flour

1 tsp. salt

½ tsp., baking soda

½ tsp. cream of tarter

1 cup butter, room temperature

¾ cup canola or vegetable oil

1¼ cup sugar

¾ cup powdered sugar

2 Tbsp. water

2 eggs, room temperature

1 tsp. vanilla

Preheat oven to 350°. In a mixing bowl, mix together flour, salt, baking soda, and cream of tartar. Set aside.

Cream butter: blend in the sugars together for 2 minutes, slowly stream in the oil while beating. Add the water and vanilla and then beat in the eggs one at a time until combined.

Add the flour mixture ½ a cup at a time, mixing until combined.  Use 1½ inch scoop and place dough on a cookie sheet about 2 inches apart. Place ¼ cup sugar in a small dish with a pinch of salt. Take a glass and dip it into sugar. Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass). Repeat the process of dipping the glass into sugar and pressing it into a ball of dough.

Bake for 7 minutes only. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight container in the fridge.

Frosting:

¼ cup solid vegetable shortening

¼ cup (½ stick) butter or margarine softened

½ tsp. almond extract

2 cups sifted confectioners' sugar (approximately ½ lb.)

1 Tbsp. milk

Red food coloring (or whatever color you want)

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Add milk and food coloring; beat at medium speed until light and fluffy.

Spread over cold cookies and serve immediately or let the icing dry (it will dry to the touch) and then store in an air-tight container in the fridge.

The original recipes can be found here and here.  The original recipe called for a much larger cookie but I thought it was too big so I made them smaller. . . .here is a comparison: 

Irish Soda Bread

Make it early in the day, as it tastes best after sitting for a few hours.

3 cups all-purpose flour

1 Tbsp. baking powder

1/3 cup white sugar

1 tsp. salt

1 tsp. baking soda

1 egg, lightly beaten

2 cups buttermilk

¼ cup butter, melted

Preheat oven to 325°. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.

Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

This recipe can be found here.

2 Minute Chocolate Mug Cake

Whisk ¼ cup flour, 1/3 cup sugar, 2 Tbsps. cocoa powder, 1 egg, 3 Tbsps. milk, 3 Tbsps. vegetable oil and a dash of vanilla extract and salt in a large mug until smooth.

Microwave until puffed, about 2 minutes.

This recipe can be found here.

Hard-Boiled Eggs {Pressure Cooker}

6 eggs

2 c water

Electric pressure cooker

Set up electric pressure cooker.

Put a trivet, metal rack or a metal steaming basket into the bottom of the cooker.

Add 2 cups of water and lay the eggs on top of your trivet.

Close the lid and lock it (according to your units directions). Plug it in.  Push the start button, and select 6 minutes.

After the timer goes off, unplug the unit and let it sit for 5 minutes. 

Open lid and remove eggs.  They will be hot! 

Spicy Honey Chicken

8 boneless skinless chicken thighs, about 2lbs

2 tsp. vegetable oil

Rub

2 tsp. granulated garlic

2 tsp. chili powder

½ tsp. onion powder

½ tsp. coriander

1 tsp. kosher salt

1 tsp. cumin

½ tsp. chipotle chili powder

Glaze

½ c honey

1 Tbsp. cider vinegar

Preheat grill to medium-high heat or about 400°.

Combine the rub spices in bowl and mix well.

Trim any visible fat off the chicken thighs, rinse and pat dry with a paper towel. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Rub the chicken with the spice rub, coating all sides well. Grill chicken for 3-5 minutes on each side, until cooked through.

Prepare the glaze while chicken is cooking.  Warm honey in the microwave for about 15 seconds. Whisk in the vinegar.

Reserve 2 Tbsps. honey glaze and brush the rest on both sides of the chicken in the final moments of grilling.  Leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. (If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!)

Drizzle the remaining glaze on top while it is standing.

This recipe can be found here.

Almond Toffee Bars

1½ cups flour

½ cup powdered sugar

6 ounces sliced almonds (1 package)

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package toffee bits

1 cup mini chocolate chips

1 egg

1 tsp. vanilla

1.   Preheat oven to 350°. Combine flour, sugar, and ¼ cup of almonds in a medium bowl. Cut in butter (I use a pastry cutter) until mixture resembles coarse crumbs. Line a 9×13” baking pan with foil and spray with cooking spray. Press butter mixture into the bottom of the pan. Bake for 15 minutes.

2.  Stir sweetened condensed milk, toffee bits, chocolate chips, egg, and vanilla in a medium bowl. Pour over hot, partially baked crust. Top with remaining almonds and continue baking 23-27 minutes until golden brown. Cool completely and cut into squares.

Yield: 36 bars