edey63

[edey63]

Irish Potato Candy

Irish Potato Candy is a yummy dessert that contrary to popular belief, has no actual potatoes in the recipe. This is a classic treat you’ve either grown up adoring or never heard of before. Either way, you are going to want to save this!

Ingredients:

4 oz cream cheese softened

¼ cup unsalted butter softened

4 cups powdered sugar

2 ½ cups shredded coconut

1 tsp pure vanilla extract

1 tbsp ground cinnamon

½ cup light brown sugar

Instructions:

Using a hand mixer, cream together the butter and cream cheese until combined and smooth.

Beat in the vanilla until combined.

Gradually mix in the powdered sugar until combined.

Using a rubber spatula, fold in the shredded coconut.

Cover with foil and place into the fridge for 1 hour.

Line cookie sheet with parchment paper.

Using a tablespoon, scoop out some of the mixture and roll it into a ball.

Set onto the cookie sheet, repeat step until all of the mixture is rolled into a ball.

In a medium bowl, whisk together the brown sugar and cinnamon.

Coat each dough ball in the brown sugar mixture.

Place onto a serving tray and continue the step until all balls have been coated.

Enjoy 😊

[edey63]

8 Chicken Marinade Recipes 🔥🔥

(For 1 to 2 pounds Roughly)

1. Asian Honey Marinade

• Ingredients:

• 1/4 cup soy sauce

• 1/4 cup honey

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon sesame oil

• Instructions:

• Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

• Ingredients:

• 1/4 cup olive oil

• 2 jalapenos, seeded and finely chopped

• 4 cloves garlic, minced

• Juice of 1 lime

• 1 tablespoon honey

• Salt and pepper, to taste

• Instructions:

• Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

• Ingredients:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tablespoon Italian seasoning

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Instructions:

• Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 2 cloves garlic, minced

• Instructions:

• Whisk ingredients together. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

• Ingredients:

• 1/4 cup Dijon mustard

• 1/4 cup honey

• 2 tablespoons apple cider vinegar

• 1/4 cup olive oil

• Salt and pepper, to taste

• Instructions:

• Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

• Ingredients:

• 1/2 cup buttermilk

• 1/4 cup hot sauce

• 1 tablespoon paprika

• 1 tablespoon brown sugar

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• Instructions:

• Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.

7. Teriyaki Marinade

• Ingredients:

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons mirin (optional)

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1/4 cup water

• Instructions:

• Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze.

8. Cilantro Lime Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1/4 cup fresh cilantro, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• Salt and pepper, to taste

• Instructions:

• Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals!

[edey63]

Black-eyed Pea Soup 🍲

Ingredients:

1 pound bulk pork sausage

1 pound ground beef

1 large onion, diced

4 cups water

3 (15 ounce) cans black-eyed peas, drained

1 (28 ounce) can diced tomatoes

1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), undrained

1 (4 ounce) can chopped green chilies

4 beef bouillon cubes

4 teaspoons molasses

1 teaspoon Worcestershire sauce

¾ teaspoon garlic salt

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

Instructions:

Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.

Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.

Enjoy 😊

[edey63]

Flu/Cold Tea Bombs

Ingredients:

1/4 cup honey

1 tbsp lemon juice

1 tsp grated ginger

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

1/2 tsp echinacea powder (optional)

1 tbsp green tea leaves (or 1-2 green tea bags)

Silicone mold for shaping (small, round molds work best)

Instructions:

In a small bowl, mix the honey, lemon juice, grated ginger, turmeric, cinnamon, and echinacea powder (if using) until well combined.

Fill each mold with about 1 teaspoon of the mixture, then press the green tea leaves on top, filling each mold completely. For tea bags, cut open and use the loose tea leaves.

Freeze the molds for 1-2 hours, or until the tea bombs are solid.

Pop the tea bombs out of the molds and store them in an airtight container in the freezer until ready to use.

To make the tea, place one tea bomb in a mug and pour 1 cup of hot water over it. Stir until the bomb dissolves.

[edey63]

Bologna or Ham Salad (Old Recipe)

Ingredients:

1 pound of Bologna

3 hard boiled eggs

1/4 cup pickle relish

1 cup Mayonnaise

(Shredded cheddar cheese optional)

Instructions:

Add bologna hard-boiled eggs to food processor; pulse until roughly chopped.

Pour bologna/egg mixture into a bowl and add relish and mayonnaise.

Stir until combined.

Cheese lovers can add shredded cheddar cheese.

Serve on bread or toast or with crackers.

[edey63]

Fresh and Flavorful Pico de Gallo

Ingredients:

*4 medium tomatoes, diced

*1/2 large onion, finely chopped

*1-2 jalapeño peppers, seeded and finely chopped

*1/4 cup fresh cilantro, chopped

*2 tablespoons fresh lime juice

*1/2 teaspoon salt, or to taste

*1/4 teaspoon black pepper, or to taste

Instructions:

1. Start by gathering all the necessary ingredients for your Pico de Gallo. Ensure that the tomatoes, onion, jalapeños, cilantro, and lime juice are all fresh and ready to use.

2. Begin by dicing the tomatoes into small, uniform pieces. You can remove the seeds if desired, but they add extra moisture and flavor to the salsa.

3. Finely chop the onion and jalapeño peppers, taking care to remove the seeds and membranes from the jalapeños if you prefer a milder salsa. Adjust the quantity of jalapeños according to your desired level of spiciness.

4. Chop the fresh cilantro leaves, discarding any tough stems, and set aside.

5. In a large mixing bowl, combine the diced tomatoes, chopped onion, chopped jalapeños, and chopped cilantro. Mix gently to combine.

6. Drizzle the fresh lime juice over the tomato mixture, and sprinkle with salt and black pepper to taste.

7. Gently toss the ingredients together until evenly coated with the lime juice and seasoning. Taste and adjust the seasoning as needed, adding more salt, pepper, or lime juice to suit your preferences.

8. Once the Pico de Gallo is well mixed and seasoned to your liking, cover the bowl with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.

9. Before serving, give the Pico de Gallo a final stir and taste test. Adjust the seasoning if necessary, and serve chilled with your favorite Mexican dishes or as a refreshing dip with tortilla chips.

[edey63]

Easy Marinated Cheese Appetizer with Salami & Pickles 🧀

Ingredients:

8 oz block of sharp cheddar cheese, cut into cubes 🧀

8 oz block of pepper jack cheese, cut into cubes 🧀

1/4 cup olive oil 🫒

1/4 cup white wine vinegar or apple cider vinegar 🍏

1 tsp dried Italian seasoning 🌿

1/2 tsp garlic powder 🧄

Salt and pepper, to taste 🧂

1/2 cup sliced salami, cut into bite-sized pieces 🍖

1/2 cup small pickles, like cornichons or dill pickles, sliced 🥒

Fresh herbs, like parsley or basil, for garnish 🌿 (optional)

Instructions:

Marinate the cheese: In a bowl, whisk together olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper. Add the cheese cubes to the mixture and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the fridge.

Assemble the appetizer: Arrange marinated cheese cubes on a platter. Add salami slices and pickles around the cheese for a beautiful display.

Garnish: Sprinkle fresh herbs for extra flavor and a pop of color.

Serve and enjoy! This appetizer is delicious on its own or with crackers.

Enjoy this easy, flavorful treat with friends and family! 🧀🍖🥒

[edey63]

BEST Homemade Mexican Chorizo

Simple and quick to make and bursting with flavor, you can have this delicious chorizo on hand any time you need it - just grab some from the freezer

Ingredients:

1 lb coarsely ground lean pork

6 oz coarsely ground pork fat (ask your butcher)

5 cloves garlic ,minced

2 tablespoons ancho chile powder

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 1/2 teaspoons salt

2 teaspoons dried Mexican oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons cider vinegar

Instructions:

Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.

The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.

Makes 1 1/2 pounds, divided into six 4 oz. servings.

[edey63]

Salted Caramel Fudge

Ingredients:

- 1 1/2 cups granulated sugar

- 1/2 cup brown sugar, packed

- 1/2 cup unsalted butter

- 1/2 cup heavy cream

- 1 teaspoon sea salt, plus more for topping

- 1 cup white chocolate chips

- 1 teaspoon pure vanilla extract

- 1 (14-ounce) can sweetened condensed milk

Instructions:

1. Line an 8-inch square baking pan with parchment paper, ensuring there is overhang on the sides for easy removal. Set aside.

2. In a medium saucepan, combine granulated sugar, brown sugar, butter, heavy cream, and sea salt. Place the saucepan over medium heat, stirring constantly until the mixture is well combined and sugars have dissolved.

3. Bring the mixture to a gentle simmer, taking care not to boil too vigorously, and continue to stir frequently for 5 minutes.

4. After 5 minutes, remove the saucepan from the heat and add in the white chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.

5. Stir in the vanilla extract and sweetened condensed milk until well combined and the mixture is smooth.

6. Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Sprinkle additional sea salt over the top to taste.

7. Refrigerate the fudge for at least 2 hours, or until it is completely set.

8. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into bite-sized squares.

9. Serve the fudge squares at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.

Enjoy 😊

[edey63]

Easy All Butter Pie Crust

Ingredients:

1 ¼ cups all purpose flour

½ teaspoon salt

½ teaspoon granulated white sugar

½ cup unsalted butter COLD, cut into small cubes

3-6 Tablespoons ice water

Instructions:

To a large mixing bowl, whisk together the flour, salt, and sugar.

1 ¼ cups all purpose flour,½ teaspoon salt,½ teaspoon granulated white sugar

Use a fork or a pastry cutter to cut the cold butter cubes into the flour mixture until it looks like a coarse meal, with pea-sized pieces of butter.

½ cup unsalted butter

One tablespoon at a time, add the water, using a fork to pull the dough into a crumbly pile, adding up to 6 tablespoons, if needed.

3-6 Tablespoons ice water

Wrap the dough in plastic wrap and flatten it into a disk.

Move it to the fridge to chill for at least 2 hours.

Once ready to use, lightly flour a surface and a rolling pin and roll the dough, starting at the center, to approximately ⅛" thick.

The recipe makes enough for one single pie crust - double the recipe if you need a top and bottom crust.

Enjoy 😊

Notes:

Start with COLD ingredients. You don't want the butter to melt while you're working with it, you want it to melt in the oven while it's baking to make flaky layers.

You can use a food processor instead of a fork/pastry cutter, if you prefer.

The recipe makes enough for one single pie crust - double the recipe if you need a top and bottom crust.

When adding the water, use just enough so that the crumbs stay together. Not using enough will result in cracks when you roll out the dough. It is better to be slightly wet than too dry.

Roll out the crust onto a lightly floured surface, starting from the center, adding more flour as needed.

[edey63]

Mexican Grandmother’s Tamales 🌽🍂

Ingredients:

For the Masa:

4 cups masa harina (corn flour for tamales)

1 ½ tsp baking powder

1 tsp salt

1 ½ cups lard or vegetable shortening

3-4 cups warm chicken or pork broth (from cooking the meat)

For the Pork Filling:

2 lbs pork shoulder or pork butt, cut into chunks

1 onion, quartered

4 garlic cloves

2 bay leaves

Salt and pepper to taste

4 dried guajillo chiles, seeds and stems removed

2 dried ancho chiles, seeds and stems removed

2 garlic cloves

1/4 tsp cumin

1/2 tsp oregano

Salt to taste

For the Corn Husks:

25-30 dried corn husks, soaked in warm water for at least 30 minutes until pliable.

Instructions:

Cook the Pork:

Place the pork chunks in a large pot and cover with water. Add the onion, garlic cloves, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the pork is tender and easily shredded.

Once cooked, shred the pork and save the broth for the masa.

Prepare the Red Chile Sauce:

In a pot, boil the guajillo and ancho chiles for 10 minutes, or until softened. Drain the water and transfer the chiles, garlic, cumin, and oregano to a blender. Add a bit of the pork broth and blend until smooth. Strain the sauce through a sieve to remove solids. Set aside.

Add the red chile sauce to the shredded pork, mixing well to combine.

Prepare the Masa:

In a large bowl, beat the lard or vegetable shortening until light and fluffy.

In a separate bowl, mix the masa harina, baking powder, and salt. Gradually add the masa mixture to the lard, alternating with the warm pork broth, until the dough is smooth and spreadable. The consistency should be like thick cake batter. When ready, a small ball of dough should float in water.

Assemble the Tamales:

Drain the soaked corn husks and pat dry. Spread about 2 tablespoons of masa onto the center of each corn husk, leaving room at the top and bottom. Add a spoonful of the pork filling in the center of the masa.

Fold the sides of the husk over the filling, then fold the bottom up to seal.

Steam the Tamales:

Stand the tamales upright in a large steamer pot, with the open ends facing up. Add water to the bottom of the steamer, making sure it doesn't touch the tamales. Cover the tamales with a damp cloth or extra corn husks.

Steam over medium heat for 1.5 to 2 hours, or until the masa easily pulls away from the husk.

Serve:

Once cooked, let the tamales cool slightly before serving. Serve with your favorite salsa, crema, or toppings.

Enjoy these comforting, traditional Mexican Grandmother’s Tamales—full of flavor, warmth, and love! 😋

[edey63]

Perfect Midwestern Fried Chicken

Ingredients:

2 beaten egg

1 cup buttermilk

2 teaspoons Cajun seasoning

2 teaspoon paprika

4 teaspoons garlic powder

2 teaspoon black pepper

2 tsp salt

2 cup all-purpose flour

Lard or Shortening

Chicken pieces of your choice

Instructions:

Beat the egg and buttermilk together in a bowl.

Combine the flour with the garlic, salt, pepper, cajun seasoning and paprika in a big plastic bag.

Put the chicken in the bag, seal it and shake to coat it.

Dip the flour-coated chicken in the egg mixture and again in the flour mixture.

Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.

Drain it on paper towels and serve.

[edey63]

Meet my "Ugly Broth Bag"

I know, there's no way to make this thing look good for the internet. But trust me, this beat-up plastic bag is way more than it seems. What's in it, you ask?

- Onion skins 🧅

- Tiny garlic ends 🧄

- Celery bits 🌿

- Carrot peels 🥕

- Mushroom stems 🍄

- Wilted scallion tops 🧪

- Tomato tops 🍅

- Last week's chicken bones 🍗

- That parmesan rind I finished a month ago 🧀

Yep, just kitchen scraps.

Every month, this little bag is ready to burst. That's when I grab it from the freezer and dump it into a stockpot with some cold water, salt, and herbs. About an hour later, I've got the most delicious, homemade golden stock or bone broth 🍲. Strain well and put into mason jars. No extra chopping, no special trips for ingredients.

This humble bag of kitchen scraps has been my secret to healthy, homemade broth for ages. 🌟

Also: If you buy a rotissarie chicken, use the meat and freeze the bones to add to this. 🍗

[edey63]

Gorditas de Harina

"OMG, this dish had me dancing in my kitchen! So ridiculously easy and the taste - pure joy in every bite. You've gotta try it to believe it!"

Directions:

To make Gorditas de Harina, mix 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Add 1/2 cup of lard or shortening and incorporate it well. Gradually add 1 cup of hot water, mixing to form a smooth dough. Knead for 5-10 minutes, then shape the dough into 8 large balls and let them rest for 15 minutes, covered. Roll each ball out thick and cook on a medium-high heat in a comal. Let them cool slightly, then slice the top to create a pocket. Fill with your favorite fillings and enjoy!

[edey63]

Mississippi Chicken Bake

Ingredients:

4 boneless skinless chicken breasts

1 (1-oz) packet ranch dressing mix

1 (1-oz) packet Au Jus Gravy mix

⅓ cup sliced jarred pepperoncini peppers or banana peppers

½ cup butter, sliced

Instructions:

Preheat oven to 425ºF. Lightly spray a 9×13-inch pan with cooking spray.

Place chicken in the baking dish. Sprinkle with ranch seasoning and au jus gravy mix.

Top the chicken with pepperoncini peppers and top wtih butter slices.

Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165ºF..

Notes:

You can cook this in a Crock Pot on low 6 to 7 hrs or high for 4 to 5...

Can use any cut of chicken you prefer – tenderloins, breasts, or thighs.

Cook the chicken until it reaches an internal temperature of 165ºF.

Do NOT make the ranch dressing or gravy. You are going to only use the dry mix.

If you are sensitive to the ranch seasoning mix, adjust it to your personal preference.

Can use pepperoncini or banana peppers.

Is Mississippi Chicken spicy? Not at all!

Feel free to add some cheese during the final few minutes of cooking. This is great with mozzarella or provolone on top

[edey63]

Beef Enchilada Dip

Ingredients:

1½ - 2 pounds ground beef

½ medium onion, diced

2 cloves garlic, minced

2 cups enchilada sauce

2 cups grated Monterrey Jack or cheddar cheese

Sour Cream (optional)

Tortilla Chips

Instructions:

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes. Top with sour cream and serve with tortilla chips.