Brazilian Chicken, Shrimp, and Peanut Stew

Juice of 1 large lemon
2 cloves garlic, peeled and crushed
2 t salt
1 t pepper
4-6 boneless, skinless chicken breasts
2 T dende or peanut oil
1 medium onion, chopped
1 c chicken stock or water
1/2 c roasted peanuts, very finely chopped
1/3 c coconut milk
1 fresh jalapeno pepper (optional)
1 lb fresh shrimp, peeled and deveined, or 1 lb frozen shrimp thawed

1. In a large bowl or baking dish, combine lemon juice, garlic, salt, and pepper to make marinade
2. Wash chicken under cool running water. Pat dry and cut into 1-inch chunks. Place chicken in marinade, cover dish with plastic wrap, and refrigerate for 30 minutes.
3. In a heavy saucepan or skillet, heat oil over medium-high heat. Add onion and chicken pieces and cook 10 minutes, or until chicken is lightly browned.
4. Add chicken stock or water, peanuts, coconut milk, and jalapeno (if using). Reduce heat to medium. Simmer, stirring occasionally, for 15-20 minutes or until chicken is fully cooked and sauce has thickened. Add shrimp and cook 8 to 10 minutes more, or until shrimp are pink. If you have dende oil, drizzel lightly over all before serving.

We served over rice.

Raspberry Muffins

2 1/2 CUPS ALL-PURPOSE FLOUR

1 TABLESPOON BAKING POWDER

1/2 CUP SUGAR

1 EGG

1 CUP BUTTERMILK

4 TABLESPOONS CRISCO OIL

1 CUP RASPBERRIES

*I used frozen raspberries, that I thawed

1. Preheat the oven to 400 degrees. Arrange 12 paper liners in deep muffin pans. Sift the flour and baking powder into a mixing bowl, stir in the sugar, then make a well in the center.

2. Mix the egg, buttermilk and oil together in a bowl, pour into the flour mixture and mix quickly until combined.

3. Add the raspberries and lightly fold in with a metal spoon. Spoon the mixture into the paper liners.

4. Bake for 20-25 minutes, until golden brown and firm in the center. Transfer to a wire rack and serve warm with a dab of butter.

CHOCOLATE MAYONNAISE CUPCAKES

These are a copycat for the Hostess cupcakes. Details found here.

INGREDIENTS
3 (1 ounce) squares unsweetened chocolate, chopped
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners. Melt the chocolate in a double boiler or in the microwave.
Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pans.
Bake in the preheated oven for 13 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool on wire racks.

Chocolate Glaze
INGREDIENTS
1 cup semisweet chocolate chips
1/4 cup butter
1 1/2 tablespoons light corn syrup
1/4 teaspoon vanilla extract

DIRECTIONS
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup (We did it in the microwave!). Stir until chips are melted and mixture is smooth, then add vanilla. Allow to cool for about 10 minutes. Spread glaze over top of cupcakes.

Makes 30 cupcakes

Winger's Amazing Sauce & Creamy Amazing Sauce!!!

The secret recipe has been discovered!
Yes, my mother-in-law figured out the recipe for the wonderful, tasty, scrumptious Winger's Amazing Sauce. It's so fast and so good!

Amazing Sauce
1 c. Frank's Hot Sauce
3 c. brown sugar
Yes, that's it! Cook on the stove until the brown sugar dissolves, and there ya have it!

Creamy Amazing
3 parts Ranch Dressing to 1 part Amazing Sauce. Just make however much you think you'll eat.
So for example: 1/2 c. Amazing Sauce and 1 1/2 Ranch Dressing. This is also extra good with homemade Ranch.

I hope you all enjoy this as much as we have been! Thanks, Debie!

Cheeseburger Soup (hate the name, LOVE the taste)

1/2 lb. ground beef
3/4 c. celery
3/4 c. carrots
3/4 c. onions
1 t. basil
1 t. parsley
4 T. butter (divided)
4 c. potatoes
1 1/2 c. milk
4 oz. Velveeta Cheese
1/2 t. salt
3/4 t. pepper
1/4 c. flour
1 c. chicken broth
Brown hamburger, drain and set aside. Saute carrots, onions, celery, basil, parsley, and 1 T. butter. Cook until veggies are tender (about 10 min). Then add potatoes, chicken broth, and hamburger. Boil for 10 - 15 min (until potatoes are soft). Meanwhile in a small pan melt remaining butter and add flour stir until it is a bubbly mixture then add to soup. Cook for 10 min. Then add Veleeta Cheese, milk, salt, and pepper. Cook until cheese is melted