Perfect crunchy chicken fingers with the clear taste of nacho cheese Doritos
4 boneless skinless chicken breasts
1 large bag of Doritos, nacho flavor (or flavour of choice)
2 cups buttermilk
2 cups flour
1-2 tsp cayenne pepper (optional)
cooking spray, optional
Head over to The Black Peppercorn for the full recipe & instructions
Crescent rolls with a slice of Brie, slice of tart apple (peeled is best), pecans and a drizzle of honey.
Bake in oven on 35 for 13 to 15 minutes.
Boozy Watermelon Granitas with Coconut Whipped Cream
4 cups fresh cubed watermelon
4 tablespoons granulated sugar
1/4 cup coconut rum
1 (14-ounce) can of full-fat coconut milk, refrigerated overnight
Head over to How sweet it is for the instructions.
Cut the bodies of animals in a structured paper or cardboard and paste white paper over. (See models below). Cut back and paint as desired.
If you want to cook corn for the masses, Bon Appetit suggests a dead simple, ingenious method: "cooler corn."
Basically, fill a large, clean cooler with loads of corn on the cob and pour two kettles-full of boiling water over the corn, then close the top.
30 minutes later, your corn will be perfectly cooked.
Campers and other outdoorsy people probably already know this trick, but the rest of you now have a new, neater way to make lots of corn for company.
Recipe from cookingclassy.com
- 1/3 cup granulated sugar
- 1/3 cup cocoa powder
- 1/3 cup light-brown sugar
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 3 1/2 Tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- butter for griddle, if needed
- fresh strawberry and banana slices
- 8 oz. chocolate chips (use what you prefer, milk chocolate, semi-sweet or bittersweet)
- 1 cup heavy cream
- Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together granulated sugar and cocoa until well combined. Stir in light-brown sugar followed flour, baking soda and salt. Make a well in center of dry mixture and set aside. In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps). Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip to pancake to opposite side and cook until done. Serve warm topped with chocolate sauce, strawberries and bananas.
- For the chocolate sauce:
- Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat. Pour hot cream over chocolate chips and stir until chocolate has melted. Note that chocolate sauce will thicken as it cools, also if you want a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.
- Recipe Source: Cooking Classy