Monday, January 25, 2010

Chili Lime Marinated Drumsticks

My plan was to marinate this for at least two hours, but people showed up earlier than planned so I was only able to marinate the chicken for an hour. If I had marinaded it longer the flavor would of came through more. But the flavor the chicken did have was good and the meat was so tender and moist.

Marinade from Recipezaar


1 cup olive oil
3 fluid ounces red wine vinegar
4 ounces lime juice (freshly squeezed preferred)
2 tablespoons chili powder
1/2 teaspoon paprika
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon red cayenne pepper
1/8 teaspoon garlic powder
3 dashes hot sauce
3/4 teaspoon onion powder
20 chicken drumsticks


Preheat oven to 400 degrees.

Mix marinade ingredients together.

In two gallon bags split up the chicken and place one cup of marinade in each bag. Seal the bags well, shake and let your chicken marinade in the refrigerator. Make sure to move the chicken around in the marinade every 15 or so minutes.

Cook for 25 minutes, flip and cook another 25 minutes.

Tuesday, January 19, 2010

Jalapeno Popper Spread

As usual this isn't much to look at....but it was truly amazing (and extremely unhealthy). I read the reviews on this and people commented how much it really tasted like a jalapeno popper. Although I was hesitant, I gave it and try...and it really does taste like poppers! I added panko bread crumbs before putting it in the oven to give it a nice crunch like traditional fried jalapeno poppers have. This is a must try!

Adapted from


2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
panko bread crumbs


Preheat oven to 375

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Parmesan cheese, green chiles and jalapeno peppers. Pour mixture into a 8x8 dish, and sprinkle with panko bread crumbs.

Bake until bubbly and panko starts browning...about 20 minutes.

One year ago: Risotto Cakes

Monday, January 18, 2010

Better Than Sex Cake

This is one of those recipes that is simple to make and everyone loves. I have seen several recipes for this cake and next time I plan to add some fudge topping to the caramel and sweetened condensed milk. The cool whip tones down all the sweetness and gives it a nice balance.


1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed


Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. (I also added some chocolate syrup to mine.)

Refrigerate and serve right from the pan!

One year ago: Roasted Poblano, Potato and Corn Soup

Monday, January 11, 2010

Buffalo Chicken Meatloaf


1 pound ground chicken
1/2 cup breadcrumbs *see note below
1/4 cup wing sauce
4 ounces diced green chilies, drained
1/4 cup shredded carrots
1/2 cup (or more) bleu cheese crumbles
1 egg, slightly beaten
1 teaspoon garlic powder
salt and pepper


Preheat oven to 350 degrees. Spray a loaf pan with cooking spray

In a bowl gently mix all your ingredients until well combined. Transfer meat mixture in loaf pan and gently press down.

Bake until internal temperature reaches 180 degrees. This took mine about 1 hour and 15 minutes.

As an option you can brush the top of the meatloaf with a little extra wing sauce when you pull it out of the oven to give it a better appearance.

*For the breadcrumbs you may need to add more depending on how loose your meat mixture is. You can also opt to soak your breadcrumbs in some milk or buttermilk

Tuesday, January 5, 2010

Party Roll-ups

People are always looking for a potluck dish for work...and this one is perfect! I like something that can sit in the refrigerator, and all you need to do it set it out on the table and forget about it when it is time to eat. Another reason this is good for potlucks is because they are already portioned out and people can just grab them and go. This is one those recipes you can switch up to accommodate what you have and what you like.


8 ounces cream cheese, softened
1/4 ranch dressing
8 burrito size flour tortillas
deli sliced honey ham
deli sliced Genoa salami
deli sliced pepperoni


Mix together cream cheese and ranch dressing. Evenly spread that mixture on one side on each tortilla. Layer on ham, salami and pepperoni on each tortilla. Roll up tortillas and securely place in 9x13 dish. Cover dish with plastic wrap and chill for two hours. After chilling, slice tortillas and serve.

Monday, January 4, 2010

Chocolate Chip Cookie Dough Dip

This is always a hit. I mean, how can you go wrong with something that taste like cookie dough. But with this recipe there are no raw eggs involved. The only thing i did different was mold it into a ball shape and add more chocolate chips to the outside for a better presentation.

From Recipezaar


1/2 cup butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
3/4 cup semisweet mini chocolate chips
1/2 cup chopped nuts (optional)
nilla wafers and/or graham crackers sticks for dipping


In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in the vanilla and set aside to cool.

Beat the cream cheese and confectioner's sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips and nuts, if using. Pour into a serving bowl and refrigerate.

Garnish with additional chocolate chips or nuts, if you choose.