Honey Bear Chicken

My sister shared this recipe with me several years ago.
 I like that it can be made a day ahead and that  it's simple and inexpensive.
It is also gluten free.

2-3 lbs chicken, cut up
I use skinless, boneless thighs

MARINADE:
1 cup tomato sauce
1/4 cup cider vinegar
1/4 cup oil
2 Tbsp honey
2 tsp chili powder
1/2 tsp salt
dash cayenne powder
Bring marinade ingredients to a boil. Reduce to low heat. Simmer and stir occasionally until thick. Let cool. Pour over chicken and toss. Marinate 2 to 3 hours at room temperature or 24 hours in refrigerator. Grill.

I put everything in a large baggie, this makes it an easy clean up, especially when we are camping.
I will be sharing this recipe to these parties:
Gold Star Wednesday
This Week's Cravings
Gluten Free Wednesdays
Mouthwatering Monday
Foodie Friday
What's on the Menu Wednesday
Simply Delish

Peonies

Peonies are one of my favorite flowers that grow in my yard.  They require very little maintenance and give you large blooms with an aromatic rose scent. Peonies also, make a wonderful cut flower. My only complaint,  they don't last long enough. They bloom for only a couple of weeks each spring but they do leave behind lush green foliage.

I will be sharing my Pink post to Pink Saturday at How Sweet the Sound:

Marshmallows...who knew!!

Just say the word marshmallow and you think about Smore's, Sweet Potatoes, Hot Chocolate and of course  roasted marshmallows over a campfire.  But why are they named Marshmallow? Doesn't that seem like an odd name, why not Puffs, Clouds of Goodness, you get the idea!
 I did some research and this is what I found out.

The marshmallow we know today is a modern version of a medicinal confection made from the marsh mallow  plant (Althaea Officinelis).  Since marshmallow plants grow in damp, wet areas such as marshes, the name makes sense.

According to Merriam-Webster's Collegiate Dictionary, a marshmallow is:

1: a pink-flowered European perennial herb (Althaea officinalis) of the mallow family that is naturalized in the eastern U.S. and has a mucilaginous root sometimes used in confectionery and in medicine; 

2: a confection made from the root of the marshmallow or from corn syrup, sugar, albumen, and gelatin beaten to a light spongy consistency

Making marshmallows dates back to ancient Egypt where the sap was extracted from the marshmallow plant and mixed with nuts and honey.  In the 19th century marshmallow plant roots were cooked with egg whites and sugar. The mixture would be whipped into a foamy meringue that would harden, cut into pieces and be used for children's sore throats.  Marsh mallow sap was thought to be a cough suppressant.
Gelatin has replaced the gooey juices of the marshmallow plant. But the marsh mallow plant is still used in many medicinal ways.
I will be sharing this on these blog parties:
Gold Star Wednesday
Made by you Monday's
Full Plate Thursday's
Foodie Friday
Tuesdays at the Table
What's Cooking Wednesday
Mouthwatering Monday's

Vintage Donuts

Growing up in rural Oklahoma during  the 60's and 70's I had never heard of Daylight Donuts, Winchells or Krispy Kreme. Whenever we had a craving for donuts this is how my Mom made them.

They were made from cheap store bought biscuits.

You want to have everything ready before you start frying your biscuits, I mean donuts. You need a plate with paper towels to drain your donuts and whatever your want to dip your donuts in. We always used a mix of sugar and cinnamon and a simple glaze made with powdered sugar, milk and vanilla.

 

Open your biscuits and cut out holes from the center. These will be your donut holes. 

Your oil should be very hot but not smoking. Carefully brown each side of your donut, drain and dip. These are best served warm and with a glass of cold milk.  

A lot like Krispy Kreme, don't you think?

I will be sharing this post to these parties:
Gold Star Wednesday
Full Plate Thursday
Mouthwatering Mondays
Foodie Friday
Tuesdays at the Table
What's Cooking Wednesday
Sweets for a Saturday
Sweet Tooth Friday
This Week's Cravings
What's on the Menu Wednesday

Helpful Hint Crock Pot Liners

I buy crock pot liners, which are great, but then forget to use them! So now I store the box of liners in my crock pot instead of in a drawer. Also, I go ahead and place one in  my crock pot so it is ready next time I use it. Problem solved!

I will be sharing this on these blog parties:
Gold Star Wednesday
Frugal Friday
Full Plate Thursday's
Mouthwatering Monday's
Foodie Friday
Tuesdays at the Table
What's Cooking Wednesday