Hot Sticky Chicken Wings

Ingredients
1 1/2 pounds chicken wings, cut at joints and wing tips removed
House Seasoning, recipe follows
1 tablespoon minced garlic
1 tablespoon vegetable oil
1/2 cup tangy, red barbecue sauce
1/4 cup pomegranate juice, reduced by 1/2
2 tablespoons hot sauce
1/4 cup honey
1 teaspoon crushed red pepper flakes, optional
2 tablespoons butter
Peanut oil, for frying
Celery sticks and red bell pepper slices, for serving
Directions
Preheat oven to 400 degrees F.

Lay the chicken wings out in a single layer on a rimmed baking sheet. Season with House Seasoning. Bake for 20 minutes.

Saute the garlic in vegetable oil in a medium saucepan over medium-low heat until softened and fragrant. Stir in barbecue sauce, reduced pomegranate juice, hot sauce and honey. Bring to a boil then lower and simmer for 15 minutes until thick. If using crushed red pepper flakes, add and cook 30 seconds more. Stir in butter until melted and smooth. Pour into a large mixing bowl.

Heat oil in a deep-fryer or large Dutch oven to 350 degrees F.

Fry the baked wings for 10 minutes until golden and crisp. Transfer to a paper towel lined sheet pan to drain.

Toss the fried wings in the red sauce to coat. Transfer to a platter and serve with celery sticks and red bell pepper slices.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Rated: 5 stars out of 53 Reviews

Eclairs

Boil together until butter melted:

1 Cup water
1/2 Cup butter
pinch of salt

Add all at once:
1 Cup flour stir quickly until it becomes smooth.

Remove from heat and add one at a time stirring until completely mixed in
4 eggs. Mix until smooth.

Place on wax paper or other baking sheet lined cookie sheets. Size can be how you would prefer. I like mine aproximately size of a golf ball elongated or slightly bigger.

Bake at 450 degrees for 8 minutes then reduce heat to 350 degrees and bake remainin 20 to 40 minutes until golden brown.

when cooled cut a small opening from the top and hollow out puffs, fill with:

Homemade vanilla pudding or a cream filling

Top with chocolate frosting chill until ready to serve

Million Dollar Fudge (more like million calorie)

1/2 cup butter (1 stick)
4 1/2 cups sugar
1 tsp salt
1 tsp vanilla
1 can (15 oz) evaporated milk (not sweetened condensed)
3 packages (12 oz) milk chocolate chips
1 jar marshmallow creme

3 cups chopped nuts (optional)

Place butter, sugar and milk in heavy 4 quart saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly to prevent scorching.

Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted. Add marshmallow cream; mix well.


Pour into greased 15 x 10 x 1 inch pan. Cool completely before cutting

makes 60 pieces.

Variation:
I like to split the cooked mixture before I add the chocolate and I will do half with white chocolate and the other with the milk chocolate or just make in two separate pans.

Then I will separate and flavor the white chocolate into bowls and with different extracts and color each differently to differentiate. Once that step is finished I will pour into each individual prepared dish equal amounts of the white chocolate mixture and the brown chocolate mixture.

For appearance you can layer then on top of each other or swirled. I have added candy pieces, cookie bits, marshmallows or what ever you can imagine for a fun twist.

Best cut after cooled overnight in the refrigerator. If covered tightly fudge will store for up to 1 month, shorter time if cookies or softer medium that will go soggy are added to the candy.

This is a smooth creamy recipe and pretty much a no fail.

Lasagna

1 Jar spagetti sauce
Lasagna noodles enough to cover a 9x13 glass baking dish
1 cup ricotta cheese
2 tsp fresh garlic minced
1/8 to 1/4 cup chopped red onion (to taste)
2 1/2 tsp to 1 tbsp dried oregano
1 1/2 to 2 tsp dried basil
1 to 1 1/2 cup shredded mozarella cheese
1 to 1 1/2 lb fried hamburger

1 lb mild Italian sausage

Boil noodles until not all the way softened so they are easier to work with.

While noodles are boiling start the hamburger and sausage frying in separate pans.. Drain and rinse the grease from the meat. Grind in blender for smaller size pieces of meat.  Mix two meats together

Cheese Filling:
mix together the ricotta, minsed garlic and mozarella cheese.

Tomato sauce:
add the seasonings to the tomato sauce along with the onion.

Place a layer of meat on the bottom of your baking dish and coat with some of the tomato sauce. Place your first layer of noodles over the hamburger. Top with your cheese filling. Place your second layer of noodles over the cheese mixture. Top with a small portion of reserved hamburger and enough of the tomato sauce to cover the noodles evenly. Any exposed noodles will dry out during baking.

You can top with more grated cheese and seasonings at this time if you would like.

Bake at 350 degrees for 45 minutes or until all bubbly.

Buenuelos (de Queso optional)

2 eggs
1 cup milk
2 tbsp sugar
2 cups flour
2 tsp baking powder
1 1/2 tsp salt
1 cup cheddar cheese shredded
oil for deep frying

Heat the oil to 365 degrees.

Beat eggs, milk and sugar together in a large bowl. Sift the dry ingredients together in separate bowl.

Mix the flour mixture into the eg mixture just enough to moisten all the ingredients and bring the batter together. Do not overmix. Fold in the cheese.

Drop spoonfulls of batter into the oil and fry until golden on all sides (they often turn themselves in the oil at perfect timing for the first sides browness). Remove to a plate covered with paper towels.

Variation:
Omit the cheese. When removed from oil and still warm roll into cinamin sugar or a simple powdered sugar, butter, milk, vanilla glaze (which makes them closely resemble a donut hole without having to wait hours for dough to rise).

This is a puerto rican fritter

Raspberry Chipolte Chicken

3 chicken breasts halved for six portions
1 can cream of chicken soup
1/2 cup ricotta cheese
1/4 cup raspberry yogurt
2 T honey
1/4 cup raspberry chipolte sauce
3 Tbsp white cooking wine

Place chicken breasts halved filet style in bottom of 9 x 13 glass baking dish.

Mix remaining ingredients until smooth and pour over chicken. Bake at 350 degrees for 30 to 45 minutes.

This dish doesn't look very appealing, but the taste is a smoky/sweet flavor unlike traditional creamy based chicken sauces.

Banana Bread

1/2 Cup butter or margarine
1 Cup sugar
2 eggs
1 Cup mashed bananas (3 bananas)
1/4 Cup milk
1 tsp lemon juice
2 Cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup chocolate chips (or more if you like)

Cream butter and sugar. Add egs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add. Add choc. chips. Bake in one 8x4x3 inch loaf pan for 1 hour at 350 degrees or smaller loaf pans for 15 to 30 min.

Ableskivers

2 C flour, 1/2 tsp salt
1 tsp baking powder, 4 Tbsp butter (melted)
1 tsp baking soda, 3 egg yolks put whites in separate bowl
2 Tbsp sugar, 2 C buttermilk

Mix all ingredients until smooth.

Beat egg whites until stiff peaks form and fold into batter.

Heat Ableskiver pan on medium heat spoon batter into each cup and turn when edges have thickened while cooking. Remove from pan when both sides are browned.

Kaylynn Hardy's Rolls

1 Tbsp yeast                                                                       combine set aside to proof 10 min               

 1/4 C water 1/2 tsp sugar 

3 Cup scalded milk

 1 C instant potato flakes combine so flakes soften               1/2 C shortening + 1/4 C butter 

 4 eggs                                                                                    3/4 C sugar 

 1 Tbsp salt                                                                              

8 C flour (Add 1 cup at a time mixing well)

 Add to the scalded milk and potatos the salt, sugar, eggs, shortening and butter, mix well. Add yeast and flour one cup at a time mixing well. Knead 10 min. Cover and let rise til doubled in size 1 1/2 to 2 hours. Roll out dough and spread with butter. Cut into 1 inch strips and tie into knots. Let rise 2 to 3 hours. Bake at 375 for 12 to 15 min. Makes a great orange roll by adding: orange juice concentrate w/ sugar to taste cut dough into squares 1" x 1" aprox and dip 5 into orange mixture place all 5 pieces into one muffin tin. Repeat till all tins are filled and bake same as rolls. Top with orange glaze: powdered sugar, orange juice concentrate, vanilla to tastse, pat of butter and milk to desired consistency. Makes a great cinnamon roll by adding: Frosting: brown sugar and butter with cinnamon powdered suar, milk, butter & vanilla

Double Crust Blueberry Pie

Tuesdays with Dorie

This is a recipie from Dorie Greenspan

2 1/2 Pints fresh blueberries 1 pint = 2 cups
1 Cup sugar
1/2 Cup flour
pinch salt
Coarsely grated zest of lemon
Squirt of fresh lemon juice
1/4 Cup dried bread crumbs

1 large egg beaten with 1 teaspoon water
Sugar for dusting

Heat oven to 425 degrees.

Put berries in a bowl and stir in sugar, flour, salt, zest of lemon and juice coat well and let sit 5 minutes. (Taste and add more sugar if needed)

Sprinkle even layer of breadcrumbs on bottom of pie shell and stir filling one last time before evenly scoopint the berries on top of the breadcrumbs. Cover with the top crust. Cut 4 small slits or some design into the top crust for venitllation/decoration. This pie can sit 30 minutes in fridge before baking.

Wash the to crust with the beaten egg and sprinkle with even layer of sugar.

Bake pie 30 minutes then reduce heat to 375 degrees and bake another 30 minutes.

This pie is pictured with the recipie for pie crust.

Grandma Howard's Pie Crust

One Crust
1 1/4 C flour,
1/2 tsp salt,
1/2 C shortening,
3 to 4 Tbsp cold water,


Two Crust
2 C flour
1 tsp salt
2/3 C shortening
6 to 7 Tbsp cold water

Roll out to fit a 9" glass pie dish. Roll between two sheets of waxed paper for easier handling. Peel off top layer invert and flatten into shell slowly remove second wax paper sheet. Form edges of shell and cover with pie shield while it bakes until last few minutes to brown edges lightly.

Bake at 375 for 10 min

Kolaches

Dough
3 Tbsp yeast (3 pkg yeast) combine and set aside to proof
1/2 cup warm water
1 tsp sugar


3/4 cup granulated sugar, divided cream together
1 cup (2 sticks) unsalted butter, at room temp


3 egg yolks add to creamed butter/sugar
3 tsp salt

add dissolved yeast, 1 cup of the flour and mix on slow speed in mixer then add milk
and remaining flour 1 cup at a time (says mixing as much as you can with a wooden spoon, however I did this in my bosche and it worked just fine with the bread hook)

2 3/4 cup scalded milk cooled to lukewarm
7 1/4 cups flour aprox.

Knead until smooth and elastic in consistency about 5 minutes. Place in covered greased bowl to rise for 1 to 1 1/2 hours til doubled in size. Punch down and turn onto floured surface. Pinch off egg-size portions and roll into a ball. Place about 1 inch apart on greased pans, brush kolaches with melted butter, cover with a cloth and let rise about 1 hour. Use fingers to make an indentation in each ball enouh to place a tablespoonful of filling in each one. Sprinkle with polypka toppin and let rise aain for 20 minutes.

Bake in preheated 425 degree oven for 10 to 15 minutes (lightly browned). Brush kolaches with melted butter as they come out of the oven.

Fillings:

Fruit
Canned Blackberry or other preference.

Cream Cheese:
2 Tbsp butter
8 oz. cream cheese
2 eggs
1/2 cup suar
1 zest lemon

mix til smooth/creamy


Posypka Topping:
1 cup sugar
1/2 cup flour
1/2 tsp cinnamon
2 Tbsp melted butter

mix til crumbly coarse meal texture

Alfredo Sauce

1/2 Cup Butter
1 Cup Whipping Cream
1 1/2 Cup grated Parmesean Cheese
1/2 tsp Salt
Freshly ground Pepper to taste

In microwave dish combine all and cook 2 minutes. Stir and heat additional 30 second intervals until all smooth and creamy.

Pour over warm pasta and season with pepper top with fresh grated parmesean cheese.

8 servings

Cranberry Salsa

1 cup fresh cranberries chopped
1 can cranberries whole berries
1 can canned tomatos with lime
1/2 purple onion chopped
1 stalk celery chopped
1/2 sereno pepper chopped
1/2 orange chopped
cilantro to taste
3 Tbsp brown sugar
1/4 Cup white vinegar
salt and pepper to taste

German Pancakes

In a glass 9 x 13 dish place 1 stick of butter sliced into even portions to melt as the oven is heating to 425 degrees. While butter is melting combine the remaining ingredients in a bowl 1 Cup milk 6 eggs 1 Cup flour dash salt mix all well and beat with mixer until smooth. When butter is evenly melted pour batter into hot pan and place in oven 14 to 16 minutes.

Pizza from nummy kitchen

Bread Machine Pizza Crust

3/4 cup warm water
1 Tbsp olive oil
1 tsp lemon juice
2 1/4 cup bread flour
1/2 tsp salt
1 Tbsp dry milk powder
1 Tbsp sugar
1 tsp bread machine yeast

Pizza Sauce
6 oz tomato paste
1 Tbsp sugar or honey
1 garlic clove minced
1/4 tsp oregano
1/4 tsp basil
2 Tbsp white wine
2/3 up water
makes enough for 2 pizzas

Dough
Put all above ingredients into your machine in order with wet ingredients first then dry topped with the yeast. Set it on dough cycle and press into your pizza pan, this makes two smaller round pizzas or one lare rectangle pizza size of cookie sheet or pampered chef rectangle baking stone.

Sauce
Wisk all together and spoon on pizza crust, use the back of spoon to get even layer. If you like less sauce this will coat 2 cookie sheet sized pizzas.

Toppings
1 to 2 cups shredded mozarella cheese (or your choice)
sliced olives, ham, pineapple, sausage, pepperoni

Potato Cheese Soup

Boil vegetables in water until softened
1 Cup chopped carrots
1 Cup chopped potatos
1/2 Cup chopped onion
1 Boullion cube chicken flavor
1/2 Cup chopped celery


Soup Base mix in microwave bowl start out 2 minutes then every 1 min between stirring
3 cups canned milk
1/2 cup flour
1/2 stick butter
1 Boullion cube chicken flavor
keep cooking until thickened (save some veg water you can dilute with that to achieve desired thickness)

Add 2 cups grated cheddar cheese

Chocolate lava Brownies

Brownie
2 brownie mixes for a 9 x 13 size pan make according to box instructions

1 cup chocolate chips cover brownie layer evenly (use
if no chocolate chunks in brownie


chocolate topping  (stir in saucepan and melt on medium heat till all smooth)
1 can sweetened condensed milk           -]             
1 cup chocolate chips                              ]
1 tsp vanilla                                             ]       OR    1 Jar hot fudge ice cream topping
2 Tbsp butter                                           ]
1 Tbsp water                                         _]

1 1/2 cups water add to chocolate topping blend

Instructions for combining in Dutch Oven - Foil Line and Grease Dutch oven
Spread brownie mix into bottom of oven skillet or cast iron skillet (12" dutch oven)
pour chocolate topping with water over brownie mixture, bake at 350 degrees for 45 to 55 min until desired consistency has been achieved. Start checking consistency at 45 minutes check frequent after that so you can stop baking when at desired gooeyness.

How to Line with foil. Rip 2 sheets of foil and place on top of each other fold one edge a few tight folds creating a tight seam. This prevents the brownies from seeping through the crack and burning on bottom of Dutch oven making it hard to clean.