Ayam Goreng Padang

Bahan :

1 ekor ayam, buang kulit dan lemak potong menjadi 8, cuci bersih.

2 bh bawang merah

1 siung bawang putih

1/4 sdt kunjit

1 sdt lada

1 1/2 sdt garam

2 butir telur, kocok lepas

4 iris laos

2 lbr daun jeruk

1 iris jahe

Cara Membuat :

Haluskan bawang merah putih jahe dan kunjit.

Campur bumbu dengan telur kocok, garam dan lada/merica.

Balurkan pada potongan ayam dan diamkan 1 jam.

Goreng ayam dengan minyak bersama daun jeruk dan laos/lengkuas.

Setelah ayam menguning, masukkan seluruh sisa kocokan telur berbumbu.

Goreng hingga renyah dan matang. Angkat kremesan saat berwarna

keemasan.

Jaga jangan sampai gosong, ayam akan renyah dan berwarna coklat saat

matang.

Hidangkan dengan lalapan ketimun letus tomat dan sambal.

Cornbread-Stuffed Jalapeno Poppers

Ingredients :

1 box cornbread mix

1 egg

1/3 cup milk

5 scallions, finely chopped

1 cup shredded cheddar cheese, divided

30 to 35 jalapeno peppers, cut in half lengthwise and seeds removed

Preparation :

Preheat oven to 400 deg F

In a medium bowl, prepare cornbread according to package directions.

Mix in the scallions and 3/4 cup cheese.

Set the pepper on a baking sheet, cut side-up. Fill each pepper with the

mix then top each with a sprinkle of the remaining cheese.

Bake until cooked through and golden on top about 15 minutes.

White chocolate raspberry trifle cake.

What you need :

4 squares Baker's White Chocolate, melted.

1 pkg. ( 8 oz ) Philadelphia Cream Cheese, softed.

1 cup cold milk.

1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding

2 cup thawed Cool Whip Whipped Topping, divided

1 pkg. ( 10.5 oz) frosen prepared pound cake, partially thawed,

cut into 30 thin slices

1/4 cup raspberry jam, warmed

1/2 cup fresh raspberries

Make It !

Beat chocolate and cream cheese with mixer until blended.Gradually beat in

milk.

Add dry pudding mix; beat until well blended. Whisk in 1 cup Cool Whip.

Arrange 10 cake slices on bottom of 9 inch round pan lined with plastic

wrap; brush with half the jam.

Cover with half the pudding mixture. Repeat all layers. Top with

remaining cake.

Refrigerate 3 hours. Invert dessert onto plate; remove pan and plastic

wrap.

Top with remaining Cool Whip and berries.

Red velvet cupcake

what you need !

1 pkg, ( 2 layer size) red velvet cake mix.

1 pkg. (3.9 oz.) jell-o Chocolate instant pudding.

1pkg. (8 oz.) Philadelphia Cream cheese,softened.

1/2 c (1 stick ) butter/margarine,softened.

1 pkg.(16 oz.) powdered sugar (about 4 cups).

1 cup thawed cool whip whipped topping.

1 square baker's white chocolate, shaved into curls.

Make it !

Prepare cake batter and bake as directed on package for 24 cupcakes,blending

dry pudding mix into batter before spooning into prepared muffin cups. Cool.

Meanwhile,beat cream cheese and butter in large bowls with mixer until well

blended.

Gradually beat in sugar. Whisk in cool whip,spoon 1- 1/2 cups into resealable

plastic bag. Seal bag, cut 1 small corner off bottom of bag.Use to squeese 1 Tbsp

cream cheese frosting into of each cupcake.

Frost. cupcakes with remaining frosting. Top with chocolate curls.

Keep refrigerated.