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Peanut Butter Chocolate Chip Cookies

Ingredients:

  • cup butter, softened
  • cup peanut butter
  • cup granulated sugar
  • cup packed brown sugar or 1/4 cup honey
  • teaspoon baking soda
  • teaspoon baking powder
  • eggs
  • teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • tablespoons milk (add this at the very end just to make dough smooth and creamy)
  • cups semi-chocolate chips (depending on your preferred chocolate needs)

 

Directions:

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk  just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated.  If necessary, cover and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. Drop cookies by scooping them out of the bowl with a spoon dropping them in small balls onto your greased cookie sheets (instead of rolling them into balls and sugar and then pressing with a fork). Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.

Honey Roasted BBQ Sauce

1/2 cup Mayo 2 tsp prepared mustard 1 tsp lemon juice 2 tbs honey 1 tbs smokey BBQ sauce - i used Rudys BBQ sauce....so good Directions Whisk all ingredients together. Serve as a sauce for chicken nuggets, fries, chicken sandwiches, hamburgers, or anything else you might want it on. 

Paula Deen's Southern Fried Chicken

Ingredients
  • 3 eggs
  • 1/3 cup water
  • About 1 cup hot red pepper sauce (recommended: Texas Pete - don't worry it wont be spicy, just adds to flavor)
  • 2 cups self-rising flour
  • 1 teaspoon pepper
  • House seasoning, recipe follows
  • 1 (1 to 2 1/2-pound) chicken, cut into pieces - i just used 8 chicken breasts)
  • Oil, for frying, preferably peanut oil
Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Best Homemade Pizza Ever!

Homemade Popcorn Gifts

 

Peppermint Popcorn Bark (Printable Recipe) 2 bags microwave popcorn, popped (18-20 cups) 1 6oz box candy canes, crushed 1 package Almond Bark (or 2 packages of those microwave ready white / vanilla chocolate cups) 1 tsp peppermint extract or a few drops of peppermint oil Place popcorn in a very large bowl - the biggest one you have.  Pour crushed candy canes on top of the popcorn.  (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!)  Melt almond bark according to instructions on the package.   Add the peppermint extract or oil to the almond bark and pour over popcorn.  Stir until all the popcorn is coated.  Pour popcorn on wax paper and allow to harden.  Once the popcorn has hardened, break into pieces and enjoy!

 

 

Mint Chocolate Candy Cane Popcorn 2 bags microwave popcorn, popped 1 6oz box of mint chocolate candy canes, crushed melted chocolate (as much chocolate as you want - I used two of those microwave ready chocolate dipping sauce and poured it over) Place popcorn in a very large bowl - the biggest one you have.  Pour crushed candy canes on top of the popcorn.  (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!)  Melt chocolate according to instructions on the package.   Pour chocolate over popcorn. Stir until all the popcorn is coated.  Pour popcorn on wax paper and allow to harden.  Once the popcorn has hardened, break into pieces and enjoy!

Peppermint Cookies & Cream Popcorn

 

(Printable Recipe)

2 bags microwave popcorn, popped

1 (6oz) box candy canes, crushed

1 pack Oreo cookies, crushed

1 1/2 packs Almond Bark (or 2 packages of those microwave ready white / vanilla chocolate cups)

1 1/2 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes and Oroes on top of the popcorn. (I crush my candy canes and Oreos in the food processor) Melt one pack of almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir. The Oreos will absorb some of the almond bark and the popcorn won't be fully coated.  Melt the remaining almond bark and pour over popcorn.  Stir until popcorn is coated.  Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy! 

 

French Bread

BUNUELOS

  • 8 Flour Tortillas
  • 3 Cups of Cinnamon/Sugar (1 part Cinnamon to 3 parts Sugar)
  • Honey for drizzling..optional!
  • Cinnamon Sticks for garnish..optional!
  • Oil for frying
  • A large Fry Pan

Directions:

  1. In a large, shallow plate with a lip, add the Cinnamon Sugar mixture.
  2. Heat up about 1.5″ of Oil in the fry pan and gently lay one tortilla at a time into the hot oil.  Shallow fry both sides of each Tortilla, until they’re puffed, golden & crisp…
  3. Take the fried Tortillas out of the Oil and place them directly into the Cinnamon Sugar, making sure to coat both sides VERY well…
  4. Stack them up because that’s the authentic way of serving them, grab a plate and get busy…
  5. Give it a sweet drizzle of Honey…
  6. Now, crunch into your sweet & crispy Bunuelo!  ~Enjoy!

Better than Sex Chex

Ingredients

  • 8  cups Chocolate Chex® cereal
  • 3/4  cup packed brown sugar
  • 6  tablespoons butter or margarine
  • 3  tablespoons light corn syrup
  • 1/4  teaspoon baking soda
  • 1  cup Reese's Peanut Butter Cups, MINI size
  • 1 cup MINIATURE marshmallows
  • 1/2  cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
  • 1 Tbsp heavy cream
  • 1/2  cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
  • 1/2  cup vanilla (white) chocolate baking chips
  • 1 tsp coarse sea salt

 Directions1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.3. Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.4. In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.5. Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!6. DESSERT IDEA: Create parfait desserts by layering Chex mix and lightly sweetened whipped cream!

Vanilla Bean Cheese Cake

INGREDIENTS: 1 (18 ounce) package vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)

1 vanilla bean, split lengthwise and seeds scraped

1/4 cup butter, melted

2 pounds cream cheese, softened

1 1/2 cups white sugar

5 eggs

2 vanilla beans, split lengthwise and seeds scraped

1 tablespoon pure vanilla extract

3/4 cup sour cream

1/2 cup heavy cream

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.

2. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.

3. Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.

4. Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.

5. Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.

6. Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

Erica Rico’s Charro Beans

 

Erica Rico’s Charro Beans

2 pounds dried pinto beans

5 quarts water (you can add more later if needed)

1 pound bacon (chopped)

1 white onion (chopped)

1-2 tomatoes (chopped)

1-2 jalapenos (Chopped) OR 1 can of roasted diced green chile

1 bunch of cilantro

Salt, pepper (to taste)

3 tbsp chicken boullion

Directions

  1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno or green chile, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  3. Stir bacon and onion mixture into the beans, add the salt, pepper and bouillion and continue cooking for 1 hour, or until beans are soft.
51 items
Results 11 - 20 of 51 < previous next >