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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Saturday, July 25, 2015

Bourbon Chicken Wings

These are by far "the best" chicken wings I've ever had. I did however, substitute apple juice for the bourbon, and the wings tasted great!



Bourbon Chicken Wings

2 lbs. chicken wings (*see note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup brown sugar, firmly packed
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 cup less sodium soy sauce
1/4 cup bourbon (or apple juice)
2 tablespoons ketchup

In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.

Lightly coat a large non-stick skillet with cooking spray.

Place wings in the skillet, and pour the sauce evenly over the chicken.

Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.

Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.

Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)

*Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.


Photo of wings being cooked in a non-stick skillet.

Watermelon and Seedless Cucumber Salad

This is such a nice refreshing summertime salad. It sort of has a sweet-sour taste to it. Who'd a thought watermelon, cucumbers and green onions, would go so well together in a salad!!



Watermelon and Seedless Cucumber Salad

3/4 cup cup sugar
3/4 cup apple cider vinegar
1-1/2 cups water
1/4 tsp. salt
1/8 tsp. salt
1/8 tsp. pepper
1/16 tsp. pepper
1/4 tsp. poppy seeds, plus extra for garnish
2-3 green onions, cut into thin slices (*see note)
1 seedless cucumber (3 cups) cut into chunks
4 cups seedless watermelon (cut into 1" to 1-1/4" chunks)
 
In a bowl that would hold 8-cups of liquid, fruit, and vegetables, add the slices of green onion, and the chunks of cucumbers and watermelon.
 
In another bowl mix together the sugar, cider vinegar, water, all the salt and pepper, plus the poppy seeds. Stir until the sugar looks like it has dissolved into the liquid.
 
Pour the liquid mixture (the brine), over the fruit and vegetables.
 
Cover the bowl, and place it in the refrigerator for 2 hours, to chill and marinate the watermelon, cucumbers, and onion.
 
After 2 hours, remove the watermelon, cucumbers, and onion from the brine, and discard the brine.
 
Return the watermelon, cucumbers, and onion to the bowl, and serve the salad immediately. (If desired, sprinkle the salad with a bit more of the poppy seeds just before serving.)
 
*Note: In regards to the green onion: I first cut the onions to 3-1/4 inches in length, and then discarded the remaining green part of the onion. I then cut the onion into thin slices.

Chocolate Coconut Coffee

I love this coffee, it tastes like a Mounds Candy Bar!



Chocolate Coconut Coffee

3/4 cup water
1-1/4 teaspoon instant coffee
1-1/2 tablespoons chocolate syrup
1 tablespoon half-and-half cream
1 tablespoon Coffee-Mate Coconut Crème Coffee Creamer

Heat water and instant coffee together till hot, then add to a coffee cup.
(I add the water and instant coffee to my coffee cup, then heat it in the microwave.)

Add the remaining ingredients to your cup; stir and serve.

Note: If desired, top your coffee with a dollop of Cool Whip, or top with some Reddi Wip,
and enjoy!

Makes: 1 serving
Frozen sweetened strawberries, fresh rhubarb, canned crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.


Strawberry Rhubarb Preserves

5 cups finely chopped rhubarb
4 cups granulated sugar
16 oz. frozen sweetened strawberries, in liquid (thawed)
1 (8 oz.) can crushed pineapple (do not drain)
1 (3 oz.) box Strawberry Jell-O Gelatin
1 (3 oz.) box Wild Strawberry Jell-O Gelatin

In a large bowl, add the rhubarb and sugar; stir to coat evenly.

Cover the bowl, and place it in the refrigerator overnight.

The next morning, place the rhubarb mixture and the strawberries, in a large kettle.

Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

Add the crushed pineapple, and cook for an additional 5 minutes.

Turn off the stove, add the boxes of dry gelatin powder, and mix well.

Transfer the jam to the sterilized glass jars, and cover the jars with the lids.

Cool the jam to room temperature, before storing it in the refrigerator or freezer.

Yields: 7-1/2 cups of preserves

Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.

Rhubarb Cherry Jam

Rhubarb, sugar, cherry gelatin, and canned cherry pie filling; make up this wonderful tasting jam.


Rhubarb Cherry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 oz.) box cherry gelatin
1 (21 oz.) can cherry pie filling

In a large bowl, add the rhubarb and sugar; stir to coat evenly.

Cover the bowl, and place it in the refrigerator overnight.

The next morning, place the rhubarb mixture in a large kettle.

Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.

Add the can of pie filling, and stir thoroughly until mixed through.

Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Yields: 4 pints