b>the crust:
Please the flour
Preheat oven to 400 degrees.
Grease 8 muffin cups or use paper liners.
In a large bowl combine flour, white sugar, salt, and baking powder.
Add oil, egg, and milk.
Stir only until blended together.
Fold in fruit.
Fill muffin tins to the top.
Sprinkle tops with brown sugar.
Bake 15-20 minutes.
o mashed potatoes and mash the whole mixture well.
Add
ew raisins or nuts in the bottom of tart shells.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ccording to the directions on the box.
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
Sprinkle with salt and pepper.
Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
Finely chop bacon slices. Toss into 2 qt pot. Brown.
Add green beans, sugar, & onion powder. Salt & pepper to taste.
Cover & cook up to 1hr on low heat. I recommend at least 30min. You want the beans to look a little withered.
ou plan to use the poppyseed or creamy peach filling. Spoon in
uree all but 2 of the peach halves. Whip 3 1/3
Preheat the oven to 350\u00b0F. Lightly
In a saucepan, heat the peach nectar and grated lime zest. In a bowl, mix the lime juice, 2 tbsp sugar and 1 tbsp cornstarch until smooth. Whisk into the nectar and simmer for 2-3 mins until thickened. Spoon into 4 glasses, allow to cool, then chill for 30 mins.
To make the fruit topping, heat 3 tbsp sugar in a frying pan until caramelized. Add the peaches and turn until coated. Remove from heat and allow to cool.
Spread the sour cream over the chilled peach mixture. Top with the peaches and garnish with lime peel.
Drain syrup from peaches.
Combine syrup, sugars, vinegar, and spices.
Simmer 5 minutes on low heat and pour over peaches.
Place in sealed container and let stand in the refrigerator for 3 days.
**Gently turn jar several times during the 3 days.
minute
Heat the oil in the pressure cooker, until it
Combine the vodka, peach liqueur, peaches, and ice in a blender.
Blend until smooth.
Add the raspberries and blend briefly, until berries are broken but not completely blended in to the drink.
Pour into two balloon glasses and garnish with fresh mint.
>the peaches down the seam, remove the
Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
Top each cocktail with a teaspoon of honey, and stir well.
For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.
Combine peaches, 1/2 cup of the sugar, 3/4 cup of the butter and the vanilla in a heavy pot over medium heat.
Lower to simmer and melt the butter.
Stir the 1/3 cup of flour into the 3/4 cup of water in a small bowl until smooth.
Stir this paste into the peaches.