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8 small boneless skinless chicken thighs (1 lb.)
3 T. flour
1/3 c. orange marmalade
1/3 c. barbecue sauce
2 T. soy sauce
1 T. grated fresh ginger

Toss chicken with flour in slow cooker. Stir in all remaining ingredients; cover with lid. Cook on low for 6-8 hours or on high for 3-4 hours. 4 servings.

Source: kraftfoods.com



Vegetable cooking spray -
- 21-oz. package chewy fudge brownie mix
1/3 c. water
1/4 c. vegetable oil
2 large eggs, lightly beaten
1/2 c. chopped pecans
-1/2 c. whipping cream
1 T. instant coffee granules
1/4 c. sifted powdered sugar
Garnish: chocolate shavings

Coat two 8” cake pans with cooking spray; line pans with wax paper & coat with cooking spray. Combine brownie mix & next 3 ingredients; stir in pecans. Spread batter evenly into prepared pans. Bake at 350º for 23-25 minutes. Let cool in pans on wire racks 5 minutes; invert onto wire racks. Carefully remove wax paper & let cake layers cool completely on wire racks. Combine whipping cream & coffee granules, stirring well. Beat at medium speed of an electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form. Spread whipped cream mixture between layers & on top & sides of cake. Cover & chill for 1-2 hours. Garnish if desired.

Source: Southern Living

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