About Me

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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 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

Strawberry Rhubarb Preserves

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

Rhubarb Raspberry Jam

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


Rhubarb Raspberry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 oz.) box raspberry gelatin
1 (21 oz.) can raspberry 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 the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

Remove the kettle from the 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

Rhubarb Jam With Fruit

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.



Rhubarb Jam With Fruit

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8 oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries (l just cut the cherries in half)
1 (6 oz.) box strawberry 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 in a large kettle, and bring the mixture to a boil over medium heat.

Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.

Turn off the stove, then add the dry gelatin powder to the kettle; mix well.

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

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

Yields: 8 (half pints)

Sugar Free Rhubarb Cherry Jam

Last year was my first attempt at making a sugar free rhubarb jam. The jam had a nice spreading consistency, plus it wasn't overly sweet, and it had a nice cherry fragrant to it. While I thought the jam was slightly tart (in taste), my husband on the other hand, did not! In all we both agreed, the jam tasted pretty good, and I am pleased as to how it turned out!

 
Sugar Free Rhubarb Cherry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups Splenda Granulated Sugar
1-large pkg. (0.60 oz.) Sugar Free Cherry Jell-O Gelatin
1 (20 oz.) can no sugar added cherry pie filling
Note: when making this jam, the pie filling l used was... Walmart's Great Value brand, sweetened with Splenda.

In a large bowl, add the rhubarb and Splenda Granulated 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 about 8 minutes (stirring constantly).

Remove kettle from heat, and add the sugar free gelatin powder, and keep stirring for 1-2 minutes, until you see the gelatin powder has dissolved completely into the rhubarb mixture.

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: 6 (half pints)

Rhubarb Blackberry Jam

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.



Rhubarb Blackberry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 oz.) box raspberry gelatin
1 (21 oz.) can Wilderness Blackberry 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 the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

Remove the kettle from the 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

Tropical Fusion Rhubarb Jam



Tropical Fusion Rhubarb Jam

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8 oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3 oz.) boxes Tropical Fusion 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 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 (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.

Turn off the stove, and add the dry gelatin powder; 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 (half pint jars)

Note: Cooking this jam is between 25-30 minutes.

Razzy Rhubarb Blueberry Jam

This is one of my families favorite jams. It's an easy jam to make, and I like that I can just cook it, cool it, and store it in the refrigerator or freezer.

 Razzy Rhubarb Blueberry Jam
 
6 cups diced fresh rhubarb
1-1/2 cups frozen blueberries (one 12 oz. pkg.)
2 cups granulated sugar
1 (3 oz.) box raspberry flavored gelatin
(1.5 oz.) lemon flavored gelatin (1/2 of one 3 oz. box)

In a stock-pot, combine the rhubarb, frozen blueberries, and sugar.

Cook over medium-heat; stirring constantly, until the sugar dissolves.

Once the sugar dissolves, bring to a boil, then lower the heat to a simmer, and simmer uncovered for 15 minutes; stirring every few minutes.

Now add the 3 ounces of raspberry gelatin, and only half of the boxed lemon flavored gelatin, and stir well.

Ladle the jam into sterilized glass jars; only filling within a 1/2-inch to a 3/4-inch to the rim of each jar.

Cover the jars with the lids, and seal each jar tightly. (Just be careful when sealing each jar, as the jam in the jars is 'hot'.)

Place the jars on a dish towel on your kitchen counter, and allow the jam to cool to room temperature, before storing it in the refrigerator or freezer. (This does keep well stored in the freezer.)

Yields: 5 (half pint) jars

Rhubarb Strawberry Jam

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

 
Rhubarb Strawberry Jam
 
6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 oz.) box strawberry gelatin
1 (21 oz.) can strawberry 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 the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

Remove the kettle from the 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