I've been so busy at the office that there's just not been time for me to get into the kitchen and experiment with new recipes until today. These are three recipes I found on Facebook in the past few days.
The chicken recipe is from America's Test Kitchen.
The chicken recipe is from America's Test Kitchen.
SMOKEY PULLED CHICKEN
1 Cup
chicken broth
2 lb. boneless
skinless chicken thighs
2 T.
molasses
1 T. sugar
2 tsp.
liquid smoke
1 tsp.
unflavored gelatin
1 tsp. salt
Cut chicken
thighs in half. Put into stockpot with
remaining ingredients. Cover and simmer
25 minutes.
Remove
chicken from liquid. Strain liquid and
set aside.
SAUCE
1/4 Cup
molasses
1 ½ cups
catsup
2 T.
Worcestershire sauce (I used 1 T.)
1 T. Frank’s
Red Hot hot sauce
½ tsp. each
salt and pepper
Shred chicken,
add 1 cup of the sauce and ½ cup of the reserved braising liquid and 1 tsp.
liquid smoke. Heat thoroughly.
SWEET MACARONI SALAD
16 oz. elbow
macaroni
4 medium
carrots, peeled and shredded
1 chopped
bell pepper
1 red onion,
diced
2 cups
mayonnaise
14 oz can
Eagle Brand sweetened condensed milk
1 cup cider
vinegar
¼ cup sugar
½ tsp. salt
Cook
macaroni. Drain and rinse. Stir in carrots, onion and pepper.
Whisk
together remaining ingredients and toss with macaroni mixture.
***I cut the recipe in half and it still made a large bowl full***
I've never been fond of graham cracker crusts so I just prepared the filling for this. The oreo cookie crust would just be too sweet and would overpower the filling.
Creamsicle Cheesecake
Ingredients
For the crust
24 whole golden Oreo cookies, crushed
6 tbsp. melted butter
Pinch kosher salt
For the filling
1 (3-oz.) box orange Jell-O
1 c. boiling water
2 c. whipped topping
2 (8-oz.) blocks cream cheese, softened
1/4 c. sour cream
1 c. powdered sugar
1 tsp. pure vanilla extract
Pinch kosher salt
For garnish
1 c. whipped topping
1 clementine, peeled and separated into segments
Directions
In a large bowl,
whisk together orange Jell-o and boiling water until Jell-o is completely
dissolved. Set aside to cool completely.
In a medium bowl, mix together Oreo crumbs, butter, and
salt. Press into the bottom of an 8" springform pan and up the sides.
In another large bowl beat cream cheese and sour cream until
smooth, then add powdered sugar, vanilla, and salt. Fold whipped topping into
cream cheese mixture, then pour half of mixture into cooled Jell-o. Whisk until
smooth.
Onto your prepared crust, alternate pouring 1/4 cup dollops
of each mixture until both mixtures are used. Use a butter knife to gently
swirl the layers. Cover and refrigerate for 6 hours, or until firm.
When firm, pipe dollops of whipped topping around the
outside of the cheesecake. Top each dollop with a clementine segment, garnish
with orange zest and serve.
