Bethany's Recipe Box

​stuffed artichoke- Sanders Kitchen STUFFED ARTICHOKE INGREDIENTS 1-2 Artichokes 1 medium onion 5 Toes garlic (large) ½ Cup Extra Virgin Olive Oil (EVOO) Fresh Lemon Juice from 1 lemon Zest of ½ Lemon 1 cup Parmesan cheese 1 ¼ Cup Italian style bread crumbs 2 Tbsp. dry parsley 1 Tbsp. Italian herb seasoning blend 1 Tsp. Kosher salt 1/8 tsp. Cayenne Pepper COOKING INSTRUCTIONS In a food processor, add olive oil, onion and garlic. Chop up fine to a puree. Now add to the processor, bread crumbs, cheese, parsley, herb blend, salt, cayenne pepper and 1-2 Tbsps. of lemon juice. Process this together until you see the mix has formed a dough ball. Note: This is called Muddica. Pronounced: Moo dee Ka If your Muddica is a bit dry, add a tablespoon of olive oil and process a bit more. I like my Muddica to be moist. On To The Artichoke Slice off about ½ inch off the top of the artichoke to remove the tips of the leaves. Using a pair of scissors, trim off the tips of the lower leaves. Flip...

​ Sticky Ginger Soy Glazed Chicken 🍗🍯 Sweet, savory, and full of bold flavor! This Sticky Ginger Soy Glazed Chicken is juicy, tender, and coated in a rich, flavorful glaze. Perfect for dinner or a weekend treat! 🌟 Ingredients: 4 boneless, skinless chicken breasts 3 tbsp soy sauce 2 tbsp honey 1 tbsp sesame oil 2 tbsp fresh ginger, grated 2 garlic cloves, minced 1 tbsp rice vinegar 1 tbsp cornstarch (optional, for thickening) 1 tbsp sesame seeds (for garnish) Fresh green onions, chopped (for garnish) Instructions: In a small bowl, whisk together soy sauce, honey, sesame oil, grated ginger, garlic, and rice vinegar to make the glaze. 🍯🌿 Heat a skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, until golden brown and cooked through. 🍗🔥 Once the chicken is cooked, pour the ginger soy glaze into the skillet and simmer for 2-3 minutes, allowing the sauce to thicken (add cornstarch if you prefer a thicker glaze). Drizzle ...

​ Hanky Panky Bites Course:  Appetizer    Cuisine:  American  Servings:  Serves 12    Author:  Rachael Murray  INGREDIENTS 1 lb ground hot sausage  1 lb ground beef, 80% lean 1 lb velveeta cheese  1 teaspoon Worcestershire sauce  1 ½ teaspoons oregano 1 teaspoon garlic powder  1 (12 oz) package party rye or pumpernickel bread  PREPARATION In a large skillet over medium heat, add the sausage and beef. Break into small pieces and cook until fully browned. Drain off grease. Return skillet to stovetop and lower heat to low. Add worcestershire sauce, seasonings, and velveeta. Stir mixture until cheese is melted and everything is evenly combined. Preheat oven to 350 degrees F and arrange the bread in a single layer on a baking sheet. Scoop the filling onto the bread, about 2 tablespoons on each one. Bake for 12-15 minutes or until bubbling. Serve while hot.

​ 1 box instant pudding   3/4 C milk 3/4 C liquor  Mix Then mix in 1 small container of cool whip Put in cups or syringes and freeze Combo options: Choco Pudding / whip cream vodka Cheesecake pudding w/ RumChata  Butterscotch Pudding / Skrewball Vanilla Pudding / Peppermint Liquor