Category: Kitchen

Beer Battered Onion Rings

Reblogged from mogwaisoup: Cut up your onions to desired thickness, I like them about half an inch thick. Not to thin and definitely not too thick. Soak them in buttermilk for half an hour to an hour.
In the mean time, prepare two separate bowls. One will be for the flour that you will season with salt and pepper. The other one will be for the beer batter. I make it by mixing beer with flour, egg, salt pepper and little bit of Tabasco sauce,
Start with about a cup of flour and mix in a beer and your egg. You are looking for thickness similar to pancake batter. If needed add more flour. Add salt and pepper and some Tabasco, depending on how you like it, or if you don’t like that little kick it gives, skip it, it is delicious without it too!

Heat up canola oil in your frying pan or wok and you can start frying.
Drain your onion rings well and first dip them in flour and then into beer batter. Fry only a few at a time.

Click HERE for complete article and instructions

Dark Chocolate Peanut Butter Brownie Ice Cream

Get out your ice cream maker and these ingredients:

  • 2 oz. unsweetened chocolate (Ghiradelli brand is high quality)
  • 1/3 cup dutch-processed cocoa powder (try Hershey’s Special Dark)
  • 1 1/2 cups milk
  • 2 eggs
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 tsp. vanilla
  • 1/2 cup smooth peanut butter
  • 2 cups brownie, cut into 1/2-inch chunks

Article and rest of recipe HERE

Crock Pot Sugared Pecans

>16 ounces pecans or walnut halves
>1/2 cup melted unsalted butter
>1/2 cup powdered sugar
>1/4 teaspoon ground cloves
>1 1/2 teaspoons ground cinnamon
>1/4 teaspoon ground ginger

1. Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter.
2. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
3. Transfer the nuts to a bowl.
4. In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.

Click HERE for rest of article and recipe – YUM!

Easy Veggie Cheese Soup

I’m so excited it’s soup weather!!! Here’s a soup-er easy recipe, that’s low in fat!

2 (10 1/2 ounce) cans chicken broth
2 (10 ounce) packages frozen broccoli
1 (10 ounce) can Rotel Tomatoes
8 ounces Velveeta reduced fat cheese product

Directions:

Stir broth, broccoli and tomatoes together in a pot on Medium to high heat.
Cook together 8 minute and then stir in 8 oz. Velveeta light cheese. via

Oreo Brownie Cupcakes

Wow! These look so super yummy – cant’ wait to try them.


1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Thanks Rich and divaentertains