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  • Chicken Wings with Honey Barbecue Sauce

    Chicken Wings with Honey Barbecue Sauce Chicken Wings with Honey Barbecue Sauce

    Chicken Wings with Honey Barbecue Sauce

    A batch of chicken wings equals an instant party. With a homemade honey barbecue sauce, these wings taste even sweeter. Plus, you can make them in your slow cooker.
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    Cook Time

    4 hours

    Serves

    1

    Ingredients

    • 3 pounds chicken wings
    • 1 cup honey
    • 1/4 cup soy sauce
    • 1/4 cup teriyaki sauce
    • 1/4 cup barbecue sauce
    • 1/8 cup vegetable oil
    • 1 clove garlic, minced (or 1 tbsp. bottled minced garlic)
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    Directions

    Step 1

    Season frozen wings with salt and pepper. Place on broiler pan and broil 12-15 minutes on each side.

    Step 2

    Transfer wings to a slow cooker. Combine remaining ingredients and pour Honey Barbecue Sauce over wings.

    Step 3

    Cook on high for two hours or on low for four hours.

  • Patriotic Strawberry Punch

    Patriotic Strawberry Punch Patriotic Strawberry Punch

    Patriotic Strawberry Punch

    For each of the kid's birthdays, I do a festive punch to go along with our food and this time, a batch of strawberry punch was the perfect accompaniment to our barbecue.
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 2 liters strawberry-flavored soda
    • 1 liter Sprite or 7-Up
    • 12 ounces frozen lemonade concentrate
    • 12 ounces frozen pink lemonade concentrate
    • 1 liter pineapple juice
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    Directions

    Directions

    To make punch, simply mix all ingredients together. This recipe will fill one large punch bowl or two smaller ones.

  • Grandma Jansick's Baked Beans

    Grandma Jansick's Baked Beans Grandma Jansick's Baked Beans

    Grandma Jansick's Baked Beans

    Slow cooked meaty and sweet baked beans
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    Prep Time

    15 minutes

    Cook Time

    128 hours

    Serves

    12

    Ingredients

    • 2 28 oz cans of original baked beans
    • 2 slices of bacon
    • 1/2 cup suger
    • 1/2 cup ketchup
    • 1-1/2 pounds hamburger, browned
    • 1/2 cup molasses
    • 1 tablespoon worcestershire sauce, I sometimes sub soy sauce
    • 1 tablespoon yellow mustard
    • 1 small yellow onion, minced
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    Directions

    Step 1

    Brown onion and hamburger over medium heat.

    Step 2

    Add all ingredients to a slow cooker

    Step 3

    Cook on low for 8 hours

  • Starbucks Lemon Loaf

    Starbucks Lemon Loaf Starbucks Lemon Loaf

    Starbucks Lemon Loaf

    Baked goods at Starbucks make me happy, and good copy-cat recipes are hard to find, but this one is close to the real thing. This is the lemoniest lemon loaf recipe ever. http://bit.ly/PywVVt
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    Prep Time

    15 hours

    Cook Time

    45 minutes

    Serves

    10

    Ingredients

    • 1-1/2 cups flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 eggs, room temperature
    • 1 cup sugar
    • 2 tablespoons butter, softened
    • 1 teaspoon vanilla extract
    • 2 teaspoons lemon extract
    • 1/3 cup lemon juice
    • 1/2 cup oil
    • zest of one lemon
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1/2 teaspoon lemon extract
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    Directions

    Step 1

    Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.

    Step 2

    In a large bowl, combine flour, baking soda, baking powder and salt.

    Step 3

    In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

    Step 4

    Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.

    Step 5

    Pour into loaf pan and bake for 45-60 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.

    Step 6

    Whisk powdered sugar, mild and lemon extract together to make glaze. Pour over loaf while slightly warm.

  • Lemon Squares

    Lemon Squares Lemon Squares

    Lemon Squares

    Learn how to make an easy lemon squares recipe from the Kenmore in-house chef Kari Karch.
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    Serves

    4

    Ingredients

    • Nonstick cooking spray
    • 3/4 cup all-purpose flour plus 2 tablespoons
    • 2/3 cup granulated sugar plus 3 tablespoons
    • 1/2 stick cold butter, cut into 1/2-inch cubes
    • 1 egg
    • 1 egg white
    • 1/4 teaspoon finely grated lemon zest
    • 2 tablespoons lemon juice
    • 1 tablespoon water
    • 1/4 teaspoon baking powder
    • 1 tablespoon powdered sugar
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    Directions

    1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside. 2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350 degree oven for 15 minutes. 3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack. 4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

  • Nacho Mama's Chorizo Casserole

    Nacho Mama's Chorizo Casserole Nacho Mama's Chorizo Casserole

    Nacho Mama's Chorizo Casserole

    I'm a softie for feeding sailors! My dad and father-in-law were sailors, and grandpa was in the military! When I decided what recipe to feed 225 servicemen and servicewomen, I asked my son, a sailor too! He proclaimed, "Some spicy, comforting, and cheesy!" Packed with flavor, Nacho Mama's Chorizo Casserole meets all three! A simple egg, chorizo, beans, and tortilla casserole with a nacho flair! My dad imparted the enjoyment serving food to people. It would be an honor to have my recipe bring joy and delicious moments to those in service. I get teary-eyed thinking servicemen and servicewomen could fill up on Nacho Mama's Chorizo Casserole!
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    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 13 ounces bag of tortilla chips, divided
    • 10 ounces pkg chorizo pork sausage, or any ground sausage
    • 14 ounces can pinto beans, drained
    • 10 large eggs
    • 1/2 cup evaporated milk
    • 1 cup green enchilada sauce, or green salsa
    • 1-1/2 teaspoons salt
    • 2 cups Mexican blend cheese, shredded
    • 1/2 cup fresh cilantro, chopped
    • 1/4 cup green onions, chopped
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    Directions

    Step 1

    Heat oven to 400 degrees.

    Step 2

    Grease a 9"13" baking dish with non-stick cooking spray. Place a single layer of tortilla chips along bottom of pan and up the sides; set aside.

    Step 3

    In a medium skillet, cook chorizo sausage, stirring frequently to break up sausage, for 5 minutes. Add beans and continue to cook, stirring occasionally, for 5 minutes or until sausage is cooked.

    Step 4

    Meanwhile, whisk eggs, milk, 1/2 cup enchilada sauce, and salt; pour over tortilla chips. Sprinkle with cheese and top with chorizo and beans. Bake in hot oven for 30 minutes or until eggs have set in center. Remove from oven, pour remaining 1/2 cup green enchilada sauce. Sprinkle with cilantro and green onions. Serve with additional chips or actually stick addition chips into the casserole! Serves 6.

    Note:

    Baking time of casserole depends on size of pan. When baked in a large broiler pan, the eggs set in 15 minutes.

  • Balsamic Ribs

    Balsamic Ribs Balsamic Ribs

    Balsamic Ribs

    Learn how to make this delicious balsamic ribs recipe from Dash chef Jon Ashton.
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    Serves

    4

    Ingredients

    • 2 racks pork ribs, cut into two bone pieces
    • 2 cups balsamic vinegar
    • 1-1/2 cups ketchup
    • 3/4 cup brown sugar
    • 1/2 cup honey
    • 4 garlic cloves, minced
    • 2 tablespoons fresh ginger, minced
    • 2 tablespoons Worcestershire sauce
    • 3 tablespoons wholegrain mustard
    • Pinch salt
    • Freshly ground, milled pepper
    • 1 bottle beer
    • Zest of one orange
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    Directions

    Place all ingredients in a pressure cooker and cook for 25 minutes. Let pressure naturally release steam. Remove ribs from pan and let cool. Place pot back on stove and reduce sauce until it becomes a syrup consistency.

    Dip ribs in glaze and broil the ribs until crispy.

  • LEMON-VANILLA POPPY SEED BUNDT CAKE

    LEMON-VANILLA POPPY SEED BUNDT CAKE LEMON-VANILLA POPPY SEED BUNDT CAKE

    LEMON-VANILLA POPPY SEED BUNDT CAKE

    My 93-year-old mother used to make this when I was little. She gave me her recipe and I found this as I was going through them, and updated it.
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    Prep Time

    30 minutes

    Cook Time

    1 hour 5 minutes

    Serves

    16

    Ingredients

    • 3-1/2 cups all-purpose flour
    • 3 tablespoons poppy seeds
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 16 tablespoons unsalted butter, room temperature
    • 2 cups granulatead white sugar
    • 8 large eggs
    • 16 ounces mascarpone cheese
    • 8 tablespoons fresh lemon juice, plus zest of 2 to 3 lemons
    • 1-1/2 tablespoons pure vanilla extract
    • 1-1/2 cups confectioner's sugar
    • 2-1/2 tablespoons melted unsalted butter
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon salt
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    Directions

    Cake:

    Preheat oven to 350 degrees F. Grease and flour a 10- to 12-cup Bundt pan, tapping out any excess flour. Set aside. Sift together flour, poppy seeds, baking powder, baking soda, and salt. Set aside. In a medium bowl, mix mascarpone cheese, lemon juice, and vanilla. In large bowl of an electric mixer, cream butter with sugar starting on low speed until slightly blended, then turn to high and beat until fluffy. Add eggs, one at a time, beating to combine after each addition. Turn speed to low; alternate adding the flour mixture and cheese mixture, starting and ending with the flour mixture. Pour batter into prepared pan and bake for 50 to 65 minutes or until nicely browned. Let rest 10 to 15 minutes; turn onto cake rack or serving plate. Glaze.

    Glaze:

    Combine the sugar with the butter, lemon juice, and salt. Stir until well blended. Add a little more lemon juice to get desired consistency. Place cake on rack over cookie sheet. Top with as much glaze as desired. There may be extra glaze. Carefully take cake off rack and place onto serving plate.

  • Serves

    20

    Ingredients

    • 1 Egg
    • 2 tablespoons Water
    • 1 cup flour
    • 1 cup Panko
    • 1 cup Shake n Bake
    • 1 tablespoon Seasoning Salt
    • 1 tablespoon Garlic Pwoder
    • 1 tablespoon Onion Powder
    • 3 Cloves Fresh Garlic, minced
    • 1 cup Honey
    • 1/2 cup Soya Sauce
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    Directions

    1

  • Ultimate Mac & Cheese

    Ultimate Mac & Cheese Ultimate Mac & Cheese

    Ultimate Mac & Cheese

    Being a single mom of a toddler, naturally I want to feed my kid the best foods I can. Unfortunately, the things he wants to eat aren't always the healthiness or best for him. One of his favorite foods is Mac & Cheese. Boxed Mac & Cheese totally grosses me out, with all the preservatives and chemicals, it's just not natural. I came up with this recipe as a more homely approach to the boxed Mac & Cheese and he loves it!
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    Prep Time

    10 minutes

    Cook Time

    45 minutes

    Serves

    8

    Ingredients

    • 1/2 pound elbow macarioni
    • 3 tablespoons butter
    • 1 cup half and half
    • 1 cup whole milk
    • 1/2 teaspoon paprika
    • 3 tablespoons sour cream
    • 1 egg
    • 12 ounces sharp cheddar cheese
    • 6 ounces shredded mozzarella cheese
    • 1 teaspoon salt
    • 1 teaspoon badia adobo seasoning
    • 1 teaspoon fresh cracked black pepper
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    Directions

    Directions

    Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. Al dente is usually achieved at the 8-10min mark. Drain water from the pot and return pasta to a low flame. Stir in butter, half & half and whole milk. Beat your egg in a separate bowl and temper into mixture. Stir in mozzarella cheese, sour cream and 3/4 of the cheddar cheese. When cheeses are well combined, fold in your fresh black pepper, paprika and adobo seasoning salt. Butter a few ramekins or a casserole dish and pour your mixture in. Top with the remaining cheese. Place in the oven for 20mins, then place under the broiler for 10min to achieve a crunchy top.

  • The best spinach artichoke dip Evahhhhhh!!!

    The best spinach artichoke dip Evahhhhhh!!! The best spinach artichoke dip Evahhhhhh!!!

    The best spinach artichoke dip Evahhhhhh!!!

    I have tasted many kinds of this particular dip but for some reason none of them said "Wow!" So one day I think of ingredients that I like and whipped them together. And the end result was so spectacular that everyone in my family wanted to try it. Now every month I make big batches and share it with people. I love the moment when they take the first bite and their eyes just light up.
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    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    12

    Ingredients

    • 8 ounces cream cheese, soften
    • 14 ounces quartered artichoke hearts, chopped
    • 12 ounces frozen spinach, thawed and drained of all liquid
    • 1/2 cup pepper jack cheese, shredded
    • 1/2 cup mozzarella cheese, shredded
    • 1/2 cup provolone cheese, shredded
    • 1/4 cup parmesan cheese, shaved
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • salt and pepper, to taste
    • 1 tablespoon olive oil
    • 1/4 cup milk
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    Directions

    Step 1

    Heat olive oil in medium sauce pan on Med. High heat.

    Step 2

    Pour chopped artichoke hearts into the pot with a pinch of salt and pepper and saut until almost cooked.

    Step 3

    Turn the heat down to medium heat and add milk and cream cheese. Slowly stir until cream cheese has melted and add onion and garlic powder.

    Step 4

    Slowly add the Pepper Jack, Mozzarella, Provolone and Parmesan cheeses until melted. (Note: you can add more pepper jack if you like your dip spicy.)

    Step 4

    Turn off the heat and break up the spinach into the dip and combine. Add salt and pepper to taste.

    Step 5

    Enjoy with Tortilla chips or sliced French bread.

  • Smoky Hot Cajun Cheese Dip

    Smoky Hot Cajun Cheese Dip Smoky Hot Cajun Cheese Dip

    Smoky Hot Cajun Cheese Dip

    Not your everyday fondue! My spin on a hot cheese dip ramps up the flavor and heat with smoked beer, smoked cheese, smoky chipotle flavor and Cajun seasoning. This dip is a meal unto itself.
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    Prep Time

    10 minutes

    Cook Time

    25 minutes

    Serves

    4

    Ingredients

    • 4 ounces Andouille sausage
    • 1/3 cup finely chopped yellow onion
    • 1/3 cup thinly sliced celery
    • 1/3 cup finely chopped red bell pepper
    • 1 teaspoon Cajun seasoning
    • 1/2 cup smoked beer
    • 4 ounces Monterrey Jack cheese; shredded
    • 4 ounces smoked Gouda cheese; shredded
    • 4 ounces chipotle cheddar cheese; shredded
    • Lightly toasted baguette slices
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    Directions

    Step 1

    Chop Andouille sausage into 1/4-inch cubes. Put sausage pieces in an 8-inch cast iron (or broiler proof) skillet over medium heat about 7-8 minutes to slightly brown; stir occasionally. Remove sausage from skillet to paper towel lined plate. Blot with paper towel; set aside.

    Step 2

    Add onion, celery, and bell pepper to same skillet; return to medium heat. Cook vegetables until they begin to get tender, about 4-5 minutes; stir occasionally.

    Step 3

    Stir in Cajun seasoning and beer. Continue cooking until liquid is reduced to about one-half. Reduce heat to low; stir in cheeses in small amounts, about 2 ounces each time. Stir after each addition until blended and smooth.

    Step 4

    Sprinkle Andouille sausage over the top of the melted cheese and place skillet under broiler. Broil until top is lightly browned.

    Step 5

    Serve immediately in skillet with bread for dipping.