wilkes

nah I just think u wuz full from all my cookin....hehe

I kept asking you about what you might want and you kept declining everything I mentioned so I guess you missed out!

All these sound great...did you mean this year 2012...or next year 2013?....dear

Savory Chicken Drummettes


8 cloves garlic, peeled and crushed

2 Tbsp honey

2 Tbsp Dijon mustard

1/4 cup hot sauce

1 1/2 Tbsp regular Soy or Worcestershire sauce

2 Tbsp lemon juice

1/4 cup olive oil

2 teaspoons salt

1 teaspoon freshly ground pepper

20 chicken drummettes


Rinse and pat dry drummettes, place in a large, non-reactive bowl, or leak-proof plastic bag. Mix together garlic, honey, mustard, soy sauce,hot sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken drummettes and make sure each piece is well coated. Refrigerate for at least one hour and up to one day.

Preheat oven to 400°F. Place chicken in a single layer on a wire rack set over an oven tray lined with aluminum foil. Bake 25-35 minutes (depending on the size of your chicken drummettes) until well browned and cooked through.


Crispy Baked Chicken Wings

Buffalo Sauce

1 tablespoon unsalted butter, melted

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/4 cup hot pepper sauce (such as Texas Pete or Tabasco)

Ginger-Soy Glaze

1/4 cup honey

2 tablespoons soy sauce

3 large garlic cloves, crushed

1 2x1" piece of ginger, peeled, sliced

Wings

5 pounds chicken wings, tips removed, drumettes and flats separated

2 tablespoons vegetable oil

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper


Buffalo Sauce

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.

DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

Ginger-Soy Glaze

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

DO AHEAD: Can be made 5 days ahead. Cover; chill.

Rewarm before using.

Wings

Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place last four ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Add half of wings to ginger-soy glaze and toss to evenly coat.

Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Add other half of wings to Buffalo Sauce and toss to evenly coat.

Serve immediately (no need to bake).


Boneless Buffalo Wings

oil (deep frying)

Breading.

1 cup flour

2 tsps salt

1/2 tsp black pepper (ground)

1/2 tsp cayenne pepper

1/4 tsp garlic powder

1/2 tsp paprika

3 chicken breast (skinless boneless chicken breasts cut into 1/2 inch strips)

Sauce,

1/2 cup hot pepper sauce

1/2 tsp black pepper (ground)

1/2 tsp cayenne pepper

1/4 tsp garlic powder

1/2 tsp paprika

1 tbsp butter

Heat oil in a deep-fryer or large saucepan to 375ºF.

Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl.

Roll in the flour blend. Repeat so that each piece of chicken is coated.

Refrigerate breaded chicken for 20 minutes.

Fry chicken in the hot oil, in batches.

Cook until the exterior is nicely browned,

and the juices run clear, 5 to 6 minutes a batch.

Combine hot sauce, black pepper, cayenne pepper, garlic powder, and paprika and butter in a bowl.

Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.


Sriracha Hot Wings

2 lb chicken wings

1 Tbsp coriander seeds

¼ tsp ***in seeds

¼ tsp cinnamon

½ Tbsp salt

1 Tbsp Olive Oil

½ cup Sriracha

1 Tbsp honey

1 Tbsp fresh parsley, chopped


Remove the tips of the wings with a pair of kitchen shears. Reserve for making stock if desired.

Separate the wings at the joint with the shears or a sharp knife.

Toast the coriander, ***in and cinnamon in a dry pan over medium heat until fragrant. Grind the toasted spices finely in a spice or coffee grinder. Combine the spices, salt and olive oil in a plastic or SS bowl large enough to fit the wings. Add the wings and toss gently. Cover and refrigerate for 4-8 hours (or overnight).

Preheat oven to 375 degrees. Spread the marinated wings on a rimmed baking sheet. Bake for 1 – 1 ¼ hours or until the wings are tender and golden brown.

In a small bowl, combine the Sriracha and the honey.

Place the cooked wings in a large bowl and toss with the Sriracha/honey mixture and half of the parsley.

Serve hot with the rest of the parsley sprinkled on top.


c*cktail Rye hors d'oeuvres (These are so good)

1 lb bacon

1 lb Shredded extra sharp Cheddar

Large dollop of mayo

Horseradish (to taste)

Cocktail size rye bread

Cook the bacon till crisp, then crumble and add to the shredded cheese, mayo and horseradish.

Spread on the c*cktail rye bread and broil until cheese is golden.

In a 9 in pie plate, layer these ingredients:

1 8oz. cream cheese softened

1 cup Ragu pizza sauce

4 oz. mozzarella cheese, shredded

2 T. grated parmesan cheese

2 T each of red pepper, green pepper, and sliced black olives

1 T chopped red onion

Place in a 475 degree oven for about 10 minutes and then turn oven to broil for about 1 minute.

Serve with your favorite crackers.

Bushman Buffalo Wings

5 pounds wings tips removed and seperated

4 qt heavy cook pot or electric deep fryer

3 qts cooking oil (peanut oil is best)

Heat oil to 365º

Add wings about 15 at a time ,don't over crowd pot

with to many wings.Just cook more batches .

Drain on wire rack and toss with sauce (recipe below) in a big bowl.

Serve with celery stalks and Blue cheese dressing.

Buffalo Sauce

1 qt. Texas Pete (My favorite) or any other brand {Franks,ect}

1/2 cup brown sugar or mollases or honey or some of all.

1 tbs whole thyme ,not powdered

1 tps chili pepper flakes

1 tsp Cayenne Pepper

1 tps salt

3 drops liquid smoke

3 tbs worcestershire sauce

1/4 cup dried onion bits

1 tbs dried garlic

1 tbs black pepper

Mix all in large pot ,slmmer for 15 minutes

Cool ,pour back in bottles store in refrigerator

WORLD BEST NACHO POTATO WEDGES


1 package crinkle wedge potatoes

2 ½ cups shredded nacho cheese

½ cup olives and jalapenos, chopped

½ cup red bell peppers, chopped

½ cup green onions, chopped

fresh salsa

sour cream


Cook the potato wedges according to the package directions but take them out 2 minutes early. Top with remaining ingredients except salsa and sour cream. Broil until the cheese is bubbly. Top with the sour cream and salsa. A great super bowl snack!

SLOW BAKED CHICKEN WINGS


5 lb frozen chicken wings

10 oz. soy sauce

1/2 cup brown sugar

1/2 cup white sugar

2 tablespoons molasses or honey

1/8 teaspoon (or to taste) cayenne pepper (optional)

5 cloves garlic, peeled

fresh ginger, 1 inch piece, peeled


In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger.

In a disposable aluminum 10x12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.


Place on center oven rack and bake at 250°F for 2 - 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot.

PIZZA THINS


2 lbs. ground beef

1 tsp. olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon ketchup

1 teaspoon A-1 Steak Sauce

1 lb. Velveeta cheese

Dash garlic powder

2 loaves party rye bread or Pita rounds

1 can Pizza sauce

grated Parmesan cheese

salt and pepper

pinch each of oregano and basil


Brown ground beef in skillet with olive oil, onion and garlic. Drain excess liquid and discard. Season with salt and pepper, to taste.


Melt Velveeta. Add ground beef, ketchup, A-1 Sauce and garlic powder to the melted cheese.


Spread the mixture on slices of rye bread or Pita rounds.


Spoon pizza sauce over the top; sprinkle a little oregano, basil and Parmesan over the top of each.


Bake for 10 minutes or until golden and bubbly in a 450F oven.


These appetizers may be assembled in advance and frozen on a cookie sheet, then baked as needed.


Variation: Add minced pepperoni and shredded mozzarella to the pizza sauce.

NUTTY SNACK MIX


4 cups Quaker Oatmeal Squares

1 1/2 cups uncooked regular oats

1 1/2 cups coarsely chopped unsalted pecans or walnuts

1 1/2 teaspoons cinnamon

1/4 teaspoon salt, seasoned salt or smoked salt

1/2 cup butter

1/2 cup honey

1/2 cup light brown sugar (firmly packed)

1 cup Craisins (sweetened dried cranberries)

Non-stick spray


Line a large baking sheet with aluminum foil. Spray foil with non-stick spray. Set aside. Preheat oven to 325°F.


In a large bowl, mix together oatmeal squares, oats, nuts, cinnamon and salt. Set aside.


In a saucepan, melt butter and stir in brown sugar and honey. Stir over low heat until sugar has dissolved.


Pour melted butter mixture in a thin stream over cereal mixture while stirring with a large spoon.


Spread mixture evenly in a single layer in foil-lined pan.


Bake at 325°F for 10 minutes. Stir. Bake for another 10 minutes. Add cranberries and stir. Bake for another 10 minutes.


Spread evenly over wax paper to cool. Allow to cool completely before storing in ziploc or plastic container.


Makes about 9 1/2 cups.

HOT MEXICAN BEAN DIP


1 8 oz. pkg Philly Cream Cheese, softened

1 cup sour cream

1 can refried beans

1 tablespoon garlic, finely minced

1 tablespoon cilantro, chopped

2 tablespoon Lipton's onion soup mix

2 tablespoons chili powder

2 1/2 cups grated cheddar or Monterey Jack cheese

2 tablespoons chili powder

pinch of salt

1 tablespoon Tabasco (green) pepper sauce


Soak the minced garlic in the hot pepper sauce for 10 minutes. If you don't have green pepper sauce, you can substitute red Tabasco.


Combine cream cheese, sour cream, beans, cilantro, onion soup mix and chili powder and a pinch of salt to taste. Stir in garlic and Tabasco sauce when ready.


Top with cheese.


Garnish with chopped cilantro and a sprinkle of chili powder, paprika, parsley, or a dollop of sour cream.

CORN DOG BATTER


1 c. flour

2/3 c. meal

2 tbsp. sugar

1 egg

1 tbsp. baking powder

2 tbsp. oil

Dash salt


Enough milk to make smooth dough

Mix well. Put weiners in dough. Cover well. Cook in hot oil.

CARAMEL CORN


1 cup butter or margarine

1/2 cup light corn syrup

1/2 tsp. baking soda

5 quarts popped corn

2 cups brown sugar, packed

1 tsp. salt

1 tsp. vanilla and/or butter-rum flavoring

1 or 2 cups peanuts or cashews (optional)


Pop the corn according to package directions and transfer to a large bowl with the nuts, if using.

Melt butter in a heavy saucepan.


Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly until mixture boils.


Stop stirring; boil without stirring for 5 minutes or until a candy thermometer reaches 248°F.


Remove from heat. Stir in baking soda and vanilla or flavoring.


Gradually pour the hot mixture (CAUTION - boiled sugar is very hot and will burn!) over the popcorn, mixing well with a spatula.


Turn into 2 large baking pans.


Bake at 250°F for 45-60 minutes, stirring every 15 minutes with a heat-proof spatula.


Remove from oven and allow to cool completely before breaking apart.


Store in an airtight container for up to 1 week.


Makes about 5 1/2 quarts.

BLUE CHEESE RANCH DIP


1/2 cup mayonnaise

1/4-1/2 cup sour cream or buttermilk

3 cloves garlic, minced

3 tbsp. fresh Italian parsley, minced

1 green onion, minced

1 1/2 tbsp. red wine vinegar

2 tbsp. blue cheese


Mix together all ingredients except cheese.

In a separate bowl, combine blue cheese with a small amount of the first mixture, then add to the bowl and mix well. Season to taste with salt and pepper. Refrigerate for at least one hour before serving.


Mixture may thicken over time. Add milk, sour cream or buttermilk to thin to desired consistency before serving.

I would love to surprise my hubby with some type of awesome superbowl appetizer, cake, something. He is a pats fan and so he's pumped about the game. He makes the best nachos I have ever had so I wouldn't try those but if someone has a really good recipe for something I would really appreciate it.