Sunday, December 21, 2014

Spicy Orange Chicken

Spicy Orange Chicken | Aunt Bee's Recipes

I made wings last week with this sweet & spicy wing sauce while my hubby was out of town.  (He doesn't like meat on the bone... the horror!)  My kids and I enjoyed it so much we decided to use that sauce to bake chicken breast so my hubby could try them.  It turned out SO AMAZING!  I served the breast with lots of the sauce over our favorite fried rice and it was so delicious!  I made it pretty mild for our family but you could definitely use more sriracha sauce to fit your heat preference!

Spicy Orange Chicken
4 Chicken Breast
1/4 cup unsalted butter, melted
1/2 cup plus 2 Tbsp orange marmalade  
2  Tbsp sriracha (or more to taste!)
2 Tbsp reduced sodium soy sauce
Combine melted butter, marmalade, sriracha, & soy sauce.  Pour over chicken in a pam sprayed, foil lined 13 x 9 baking dish.  (I forgot foil and it was a sticky mess to clean up!)  Bake at 400 degrees for 1 hour or until done and sauce is thick on the breast.  I basted and turned the chicken every 20 minutes.  Serve over fried rice with lots of the sauce.  (Next time I will garnish with sesame seeds after its done. I was out)

Fried Rice | Aunt Bee's Recipes

Friday, December 19, 2014

Classic Christmas Treats

Y'all I love pinterest as much as the next person, but I am SO not crafty.  90 percent of the stuff on there I could never do.  When it comes to holiday baking, I stick with the classics. The tried and true recipes that wont end up with a #pinterestfail 

I love to give homemade treats for Christmas!  Sure, I am guilty of taking the easy way out and buying gift cards for those hard to shop for people, but I love to attach it to a batch of cookies or fudge to go along with it!  I also like to include a pretty recipe card when I give homemade gifts.  This is good in case the recipient has or shares with someone that has food allergies. It also gives them the chance to make the treat themselves when they love them (and they will!)  

Thanks to AMAZON PRIME, I got all of my Christmas shopping finished yesterday, so now I am spending the weekend finishing up my baking.  Since my oven has stayed busy NONstop this week with all the baking, my slow cooker has been put to good use every day!  (Click here) for my all time favorite slow cooker recipes list!  

Below are my GO TO classic Christmas treats!

Magic Cookie Bars | Aunt Bee's Recipes

Peanut Butter Haystacks | Aunt Bee's Recipes

Santa's Favorite Mint Fudge | Aunt Bee's Recipes

White Chocolate Peppermint Cookies | Aunt Bee's Recipes

6 more days!!!!!!

Peanut Butter Haystacks

Peanut Butter Haystacks | Aunt Bee's Recipes

I have had these a million times at parties, but never knew how easy they were to make. Literally 4 ingredients, a double boiler and wax paper and you can make dozens of these delicious holiday treats!  These are great to make with the kiddos!

Peanut Butter Haystacks (recipe source)
(Makes about 18 haystacks)
1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles
Melt butterscotch chips and peanut butter on top of a double boiler until smooth.  Stir in peanuts and noodles gently until combined.  Drop in forkfuls on wax paper.  Cool for 20 minutes or until set.  (I had to put mine in the fridge for a little while to get mine to set which was no big deal!)  Enjoy!

Magic Cookie Bars

Magic Cookie Bars | Aunt Bee's Recipes

These are a classic Christmas treat with hundreds of variations.  They make such a great foodie gift for the Holidays!  This is the way my walnut hating hubby likes them :-)

Magic Cookie Bars
1/2 cup unsalted butter, melted
1 1/2 cups graham crackers crumbs 
1 (14 oz) can sweetened condensed milk
1 cup semi sweet chocolate morels
1 cup butterscotch morsels
1 1/3 cup flaked coconut 
1 cup chopped pecans
Heat oven to 350 degrees.  Spray a 13x9 pan with Pam.  Combine graham cracker crumbs and melted butter and press into bottom of the pan, evenly.  Pour sweetened condensed milk evenly over the crumb mixture.  Top with semi sweet chips, butterscotch chips, coconut and nuts.  Press down firmly with fork.  Bake for 25 minutes or until lightly browned.  Allow to cool completely before slicing into bars.  Enjoy!  

Thursday, December 18, 2014

5 Cheese, 15 Minute, Stove-top Mac & Cheese

Macaroni and cheese is one of my all time favorite comfort foods. This 15 minute *5 cheese* recipe will make even the busiest families come 'Back Around The Table.' I guarantee you, this recipe will have you all doing the 'happy dance'!

In his new cookbook, Back Around the Table: An "In the Kitchen with David" Cookbook, from QVC's resident foodie, David Venable encourages families to get back around the table with 100 brand new recipes and 30 fan favorites that highlight his inventive spin on traditional comfort food. With 11 chapters, some designed for your favorite kitchen appliances such as the slow cooker and pressure cooker, as well as a bonus holiday chapter available only in cookbooks purchased from QVC-you're sure to find something that fits your lifestyle and gathers everyone back around the table.

I was so excited to receive a copy of David's Back Around The Table cookbook to review. This cookbook is full of gorgeous photos of mouth watering recipes of a wide variety of foods with easy to follow instructions. I read the whole book, cover to cover twice before I could make up my mind which recipe I wanted to try first! I would absolutely recommend this cookbook as the perfect holiday gift for anyone who likes to cook!            
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We served this divine 5 Cheese, 15 Minute, Stove-top Mac & Cheese with our favorite Honey Pecan Glazed Fried Chicken Breast and Southern Style Peas and dare I say it was the best meal we have had in months!

The secret to this amazingly rich and creamy macaroni and cheese is the sour cream! I have been using sour cream in my mashed potatoes for years! Never had I thought to add sour cream to mac and cheese! It's genius!
5 Cheese, 15 Minute, Stove-top Mac & Cheese
Makes 6 to 8 servings
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard
2 cups heavy cream, warmed
1 cup (4 ounces) shredded smoked Gouda
½ cup (2 ounces) shredded Gruyère
¼ cup (1 ounce) shredded Asiago
1 cup (4 ounces) shredded yellow extra-sharp Cheddar
2 cups (8 ounces) shredded white sharp Cheddar
1 pound gemelli or other pasta twists, cooked
½ cup sour cream
1 teaspoon kosher salt
½ teaspoon white pepper
Melt the butter in a Dutch oven over medium heat. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick. Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth. Add the cooked pasta and stir well to combine. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes. Serve immediately.

If you think your family will enjoy this recipe, be sure to visit to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!

This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.

Wednesday, December 17, 2014

White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies | Aunt Bee's Recipes

I was honored to be included in a holiday cookie contest with some incredible blogger friends of mine.  We each gave a dozen of our favorite holiday cookies to 1 lucky winner!  We have tried many, many white chocolate peppermint cookie recipes and these are our all time favorite.  So, I knew immediately which cookies I was going to choose to bake for the contest.   I am baking some more of them tomorrow for my husband to take to work for his company Christmas party, #obsessed. If you like peppermint, you may also want to check out Santa's Favorite Mint Fudge :-)

White Chocolate Peppermint Cookies (recipe source)
1/2 cup unsalted butter, at room temperature
1/3 cup cream cheese, at room temperature
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup peppermint crunch baking chips
Coarse sugar, for sprinkling (optional)

Preheat oven to 375 degrees F. Spray cookie sheet with pam.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat together the butter, cream cheese, brown sugar, and sugar until creamy, about 3 minutes, scraping down the bowl as needed. Add the eggs one at a time, mixing after each, followed by the vanilla and peppermint extract.
In a separate bowl, combine the flour, baking soda and salt. Add to the mixer and mix on low speed just until incorporated. Mix in the white chocolate chips and peppermint chips.
Roll cookie dough into rounded tablespoons and place on the pam sprayed cookie sheet about 2 inches apart. Sprinkle with coarse sugar, if using. Bake until edges just begin to turn golden, about 9-11 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely.

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Tuesday, December 16, 2014

4 ingredient Sweet & Spicy Wings

{4 ingredient} Sweet & Spicy Wings | Aunt Bee's Recipes

We made these wings last week and it was the first time using this method AND this sauce. We were absolutely BLOWN away!  I could BATHE in this sauce! The marmalade combined with the butter and siracha are pure heaven!  I was very skeptical about boiling the wings at first, but this is our new favorite way to make wings!  I really don't like deep frying, so I am so glad these turned out so amazing :-)

{4 ingredient} Sweet & Spicy Wings (recipe source)
2 lbs chicken wings & drummettes (separated)
1/4 cup salted butter
2 Tbsp siracha sauce
1/2 cup plus 2 Tbsp orange marmalade 
optional: sesame seeds for garnish
Bring a large pot of water to boil.  Add 2 teaspoons of salt to the water.  Boil wings for 8 minutes.  Preheat oven to 400 degrees.  Drain wings and use a paper towel to dry them completely.  Line a cookie sheet with foil and spray with cooking spray.  Place wings on foil and bake for 20 minutes.  Turn wings over and bake for 15 minutes longer.  Meanwhile melt butter in a sauce pan.  Add marmalade & siracha sauce.  Mix and cook over medium/low for 5 minutes.  After wings are finished baking, toss them in the sauce and place back on cookie sheet to broil for 2 - 3 minutes until the sauce on the wings start to crisp up.  Garnish with sesame seeds if desired.  

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