How To make Drumstick Cheese Cake (Not a Chicken Dish!)
How To make Drumstick Cheese Cake (Not a Chicken Dish!)
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-Crust: 2 c Wafer crumbs (any flavor) 1/2 c Chopped peanuts 1/3 c Melted margarine -Filling: 12 oz Cream cheese 1/2 c Sifted powdered sugar 2 ts Vanilla 1/2 c Smooth peanut butter 4 c Frozen whipped topping 1/4 c Chocolate syrup 1/2 c Chopped peanuts Combine crust ingredients together. Press into a 9x13" pan. Refridgerate. Beat the cream cheese, powdered sugar, vanilla and peanut butter until smooth. Fold in the frozen whipped topping. Pour over the crust. Drizzle with chocolate syrup and top with peanuts. Freeze, keeps up to 6 weeks. Serves 25-30.
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4-6 bone in chicken thighs 1.5 Tbsp flour Spice rub: 2 tsp smoked paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp chili powder 1 tsp cayenne pepper @osmosalt to taste (I did 2 tsp)
Sauce: 1 white onion 5-10 garlic cloves 4 sun dried tomatoes 8 oz heavy cream 2 oz Parmesan cheese
Add 1 cup cherry tomatoes, and 1-2 cups spinach
Allow to simmer in the sauce for at least 30-40 minutes until the chicken is cooked through. This is very important. Give the sauce a taste, and re-season as needed. If it’s bland, it needs more salt????
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Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients: 4 chicken breasts 1 large egg 3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed) 1/4 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp dried paprika 1/4 tsp garlic salt 3 tbsp olive oil 1 brown onion peeled and sliced 2 cloves garlic peeled and minced 1/2 tsp dried oregano 1 tsp paprika 1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter 1 red bell pepper de-seeded and sliced 1 tbsp tomato puree (paste) 1/3 cup (90ml) white wine 1 cup (240ml) chicken stock (use bouillon for gluten free) pinch of salt and pepper 1/3 cup (90ml) double (heavy) cream 1/2 packed cup (50g) parmesan cheese grated 3 packed cups (90g) fresh baby spinach 1 tbsp chopped parsley
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