Cupcake connoisseurs will find these tendercupcakes a delightful departure from the norm. Filled to the brim, their delicate peanut butter flavor and mildly spiced, sweet figgy frosting just seem to beckon Autumn.
I developed this recipe after I recently spotted a jar of fig preserves in the store and knew immediately that I wanted to pair the preserves with peanut butter!
If you need something uncomplicated and delicious for dinner or a cookout, you'll love this famous... okay, my famous...lip-smacking, super-easy barbecued pulled chicken! It's made with only two ingredients in the slow cooker in only three hours, using incredibly simple methods of shredding and cooking the chicken.
Enjoy this laid-back, crowd-pleasing recipe for Labor Day, tailgating and effortless weeknight meals!
Congealed salads are back, and Southerners love their gelatin salads! One of my favorite dishes at a Southern cafeteria is a creamy congealed salad...somewhat like a dessert, but served as a side dish, you know we Southerners like our sweets, y'all!
Cool and creamy with a little crunch, this pineapple salad is perfect for summer and very
versatile. Traditionally, it would be served as a side; however, with
its beautiful layers, it would make a stunning presentation as an
appetizer and served as a spread with buttery crackers. Also, it would make a
wonderful light dessert served with a dollop of homemade whipped cream.
Add a little zing to your entrees with this super easy, light and zesty side salad. This salad is made with a savory spring mix and tossed with juicy, bright orange slices, tangy pomegranate dried cranberries, and crunchy toasted pecan halves. A sprinkling of shaved Parmesan cheese adds a surprise piquancy and the orange flavor is intensified with a scattering of orange zest. A drizzling of raspberry-pomegranate dressing perfectly completes the salad.
Delightfully refreshing, this salad is an ideal accompaniment to your summer meals. Add chicken or turkey for acomplete light lunch or dinner. Also, this dish especially complements spicy entrees. It was a big hit at our Fourth get-together, and I know you'll enjoy enjoy it as much as we did...make it for your next take-along!
Apparently I'm on a bite-size confection roll, literally! When I recently picked up a jar of dark chocolatepeanut butter, I didn't know what I'd make with it; but, for sure, I knew that it would be something for my peanut butter-loving son-in-law! After a few ideas, I elected to develop a truffle recipe to give him for Father's Day. Well, those empty paper cups, which occurred in a short amount of time, were a true testament that he loved these melt-in-your-mouth treats!
You know that I will experiment with a variety of options when developing some of my recipes. I chose to enhance these confectionswith complementary coatings of cocoa, powdered sugar, crushed kettle jalapeno and regular potato chips and chopped peanuts. I'm not sure if I have a favorite embellishment for this candy (unless, it's the crushed salted potato chips)...they're all scrumptious! The jalapeno potato chip coating will provide just a slight surprise bite of heat; and the regular kettle potato chip coating will offer a delightful, more salty crunch to thetruffles.
To make the candy sticky for better adherence of the peanut and potato chip coatings, the truffles will need to be first rolled in a mixture of cocoa powder and kosher sea salt and allowed to rest for at least 4 hours or overnight. Salt is not added to those rolled only in cocoa powder or powdered sugar.
Though these delicious truffles make an elegant presentation, they are actually made using a simple technique and humble ingredients. Therefore, they make a great recipe project for children; so get those little hands going and let them do the rolling!