Very tender!! Lee and Sarah had it with pirogues, peas and carrots which made a yummy Saturday night meal.
Ingredients
1 tblsp cornstarchd
1 tblsp cold water
1/2 cup wite sugar
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves garlic - minced
1/4 tsp ground pepper
6-12 chicken thighs
Directions
1. In a small saucepan over low heat, combine everything but the chicken. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Place chicken in a lightly greased backing dish. Brush chicken with the sauce on both sides.
4. Brush with sauce every 15 min; turning pieces over each basting.
Irish Cream Bars
Just in time for St. Patrick's Day... I (Leeann) made this Friday, and it turned out to be a splendid crowd-pleaser! It’s heavy enough that you don’t have to make a lot of it because one bar per person is plenty (usually), but it is a delectable post-dinner treat that goes wonderfully with coffee. My people knew what they were doing when they invited Irish cream.
Heat oven to 350. Mix together the following until a soft dough forms:
¾ cup flour
½ cup butter or margarine, softened (I used butter)
¼ cup powdered sugar (we didn’t have it, so I substituted 1/8 cup of white sugar)
2 tablespoons unsweetened baking cocoa
Press crust into ungreased square pan and bake for 10 minutes.
While that’s cooking, combine:
¾ cup sour cream
½ cup granulated sugar
1/3 cup Irish cream (and an extra splash for good measure)
1 tablespoon flour
1 teaspoon vanilla (which means 1 tablespoon if you’re me)
1 egg
Whisk together until blended. Pour over baked crust, and return to oven for 15-20 minutes or until filling is set. Cool, then refrigerate until firm (2 hours recommended before cutting).
Garnish with whipped cream and chocolate sprinkles if desired.
Heat oven to 350. Mix together the following until a soft dough forms:
¾ cup flour
½ cup butter or margarine, softened (I used butter)
¼ cup powdered sugar (we didn’t have it, so I substituted 1/8 cup of white sugar)
2 tablespoons unsweetened baking cocoa
Press crust into ungreased square pan and bake for 10 minutes.
While that’s cooking, combine:
¾ cup sour cream
½ cup granulated sugar
1/3 cup Irish cream (and an extra splash for good measure)
1 tablespoon flour
1 teaspoon vanilla (which means 1 tablespoon if you’re me)
1 egg
Whisk together until blended. Pour over baked crust, and return to oven for 15-20 minutes or until filling is set. Cool, then refrigerate until firm (2 hours recommended before cutting).
Garnish with whipped cream and chocolate sprinkles if desired.
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