• 1/2 butter
  • 1/4 watre
  • 1 vanilla
  • 1/2 cocoa
  • 3 powdered sugar, sifted
  • 1/2 nonfat dry milk powder
  • 1/8 salt
  1. Melt butter with water, vanilla and cocoa in a pan over medium heat.
  2. Gradually add dry ingredients to the mixture.
  3. Pour onto buttered platter. Cover with waxed paper and allow to cool. Keep covered until ready to cut, share and enjoy.

Cakes & Pie Recipes Chocolate Recipes Christmas Recipes Cookie Recipes Dessert Recipes Muffins, Breads & Pastry Recipes Party Recipes
  • 1 beef brisket
  • 12 can beer
  • small can chipotle peppers in adobo sauce
  • salt to taste
  • corn tortillas
  • lettuce, shreded
  • shredded cheese queso
  1. Place brisket, fat side down, in slow cooker with beer. Cook on low until fork tender. 4-6 hours.
  2. Remove brisket from slow cooker; shred beef with a fork. Season with salt
  3. Blend chipotle peppers in adobo sauce until smooth; add to brisket. Serve on corn tortillas with shredded lettuce and cheese or queso.

Game Day Recipes Grill Recipes Main Entree Recipes Meat Recipes Mexican Recipes Party Recipes Side Dish Recipes Spicy Hot Recipes
  • 1 pkg. chicken wings
  • 2 canola oil
  • 1 Pinch of flour (optional)
  • 2 butter
  • 3 McCormick lemon pepper seasoning
  • 1/4 olive oil
  1. Wash chicken and pat dry
  2. In a saucepan, heat canola oil to 350° F. If you have a thermometer you can add a pinch of flour, when it dances you know your oil is hot enough. Add wings and cook until they reach an internal temperature of 165° F or about 15 minutes. They should be golden brown.
  3. Combine olive oil and butter in a separate bowl. Microwave for 45 seconds; add the seasoning and mix together. Add the wings into the mixture and toss. Serve.

Asian Recipes Chicken Recipes Game Day Recipes Side Dish Recipes
  • 3-6 jars marinated artichoke hearts, drained
  • 3/4 fresh Parmesan cheese, grated (divided use)
  • 1 garlic salt
  • 1 fresh lemon juice
  • 8 cream cheese, softened
  • 3 Athens Mini Fillo Shells
  1. Preheat oven to 350° F.
  2. Combine artichoke hearts, 1//2 cup of Parmesan cheese, garlic salt and lemon juice in food processor. Pulse until finely chopped. Add cream cheese and mix well.
  3. Fill each fillo shell with mixture, using a Ziploc or pastry bag. Place shells on baking sheet; sprinkle with remaining cheese.
  4. Bake for 15-20 minutes.

Fish Recipes Healthy Eating Recipes Italian Recipes Side Dish Recipes Vegetable Recipes
  • 1 cinnamon
  • 2 vanilla
  • 1/4 Grand Marnier liqueur
  • 1/2 milk
  • 3 eggs
  • 4 of Texas toast
  • 1 butter
  • 1 Powdered sugar, to taste
  1. In a dish, combine cinnamon, vanilla and liqueur. Whisk to incorporate the vanilla and eliminate the lumps of cinnamon. Add milk and eggs; whisk together. Submerge Texas toast in mixture for 5 seconds
  2. On a warmed griddle or pan, melt butter; add the bread and cook each side for 2 1/2 minutes.
  3. Slice in half diagonally and sprinkle with powdered sugar.

Breakfast Recipes Dessert Recipes Muffins, Breads & Pastry Recipes