Buffalo Wings

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Buffalo Wings

Author: xmas365

Ingredients

  • 3-4 lbs Chicken Wing Sections fresh or frozen
  • 1 bottle of your favorite Buffalo Wing Sauce mine is Texas Pete's use half for marinade, last half for final sauce
  • 1/2 cup white vinegar use 1/4 cup for marinade, 1/4 cup for final sauce
  • Spices: Use at your own discretion Crushed red pepper garlic powder, salt, pepper

Instructions

  • If you like very hot wings use 1/8 to 1/4 teaspoon habanero pepper sauce
  • Combine all ingredients in small bowl mix well and add to your wings in large bowl mix well get all wings covered, refrigerate overnight.
  • Preheat oven to 425*F
  • Use cookie sheets with a high edge, cover with foil, (saves time with cleanup) spray well with cooking spray.
  • Put wings on cookie sheet single layer, and bake for 40 minutes. (you may need to use more than 1 cookie sheet depending how many wings you make)
  • Make your sauce just as you did for your marinade. (don't use what is remaining from marinade, it was with raw chicken)
  • Once the wings are done, if you want to crisp up the skin a little more put them in a buttered skillet, get them to desired crispness, and add your final Buffalo sauce and then put in serving bowl.
  • Serve with bleu cheese dressing and celery and LOTS of napkins!

 

Peanut Butter Cookies with a Twist

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Peanut Butter Cookies with a Twist

Author: Seawaters

Ingredients

  • 1 14- oz. can Eagle Brand Sweetened Condensed milk
  • 3/4 cup peanut butter
  • 2 cups Bisquick
  • 1 t. vanilla
  • sugar for rolling

Instructions

  • Preheat oven to 375 degrees. In a large bowl, beat Eagle Brand and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased pans. Flatten with a fork. Bake 6 to 8 minutes or until lightly brown. Do not over-bake. Cool and store tightly covered at room temperature.
  • For Peanut Butter Blossoms, mix as above but do not flatten. Press a chocolate Kiss in center immediately after baking.

 

Hawaiian Pineapple Banana Bread

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Hawaiian Pineapple Banana Bread

Author: Made582

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup chopped macadamia nuts
  • 3 eggs beaten
  • 1 cup vegetable oil
  • 2 cups mashed ripe bananas about 5
  • 2 teaspoons vanilla extract
  • 1 8-ounce can crushed pineapple, drained, with 4 teaspoons liquid reserved
  • 1/2 cup confectioners' sugar

Instructions

  • Preheat oven to 350 degrees F. Coat two 8- x 4-inch loaf pans with cooking spray, then dust with flour.
  • In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; stir in macadamia nuts. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans.
  • Bake 1-1/4 to 1-1/2 hours, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks.
  • In a small bowl, combine confectioners' sugar and reserved pineapple liquid. Drizzle over cooled breads.

 

Pickled Hot Peppers

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Pickled Hot Peppers

Author: Meceka

Ingredients

  • 1 cup Kosher salt
  • 12 cups water
  • 4 cups cider vinegar
  • A piece of potato
  • A piece of carrot
  • A piece of onion
  • Garlic clove s
  • A dash of ground sage
  • A splash of extra virgin olive oil
  • Various sliced peppers

Instructions

  • To each hot, sterile pint jar add:
  • A piece of potato
  • A piece of carrot
  • A piece of onion
  • Garlic clove(s)
  • A dash of ground sage
  • A splash of extra virgin olive oil
  • Various sliced peppers - I mix all colors and kinds of peppers, the hotter, the better!
  • Bring brine to a boil and fill the jars up and seal. They need to set a few months so the flavors blend. You end up with a buttery, not salty pepper. Great on pizza!

 

Chuy’s Creamy Jalapeno Dip

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Chuy's Creamy Jalapeno Dip

Author: Holiday

Ingredients

  • 2 -4 whole fresh jalapeno peppers seeded, minced (depends on how hot you like it)
  • 1 16 ounce container sour cream
  • 1 1 ounce package dry ranch salad dressing mix
  • 1 tablespoon garlic powder
  • 2 tablespoons chopped fresh cilantro
  • 1/2 of a 4 oz can of green chilies optional
  • a squeeze of fresh lime juice

Instructions

  • Place all ingredients into a food processor. Blend until smooth. Cover and refrigerate at least 2 hrs or overnight before serving w/ tortilla chips. (DON'T use a blender...it makes it too runny)

 

Grilled Stuffed Jalapeno’s

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Grilled Stuffed Jalapeno’s

Author: Holiday

Ingredients

  • 12 Jalapenos
  • 1 pkg. Cream cheese
  • 2 green onions
  • ¼ C. bacon bits or to taste – I use a little less
  • seasoning salt & pepper to taste

Instructions

  • Slice the jalapenos in half lengthwise & remove seeds.
  • Mix all other ingredients together & stuff inside the jalapeno halves.
  • Put jalapeno’s on a piece of aluminum foil, set on grill & sprinkle cheddar cheese on top of the cream cheese mixture.
  • Grill until cheese is melted & the bottoms of the jalapenos are turning a dark color (black or brown)
  • I'm told this is also great using banana peppers.

 

Salsa

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Salsa

Author: Holiday

Ingredients

  • 5 lbs. of tomatoes peeled & cored – I boil mine for a minute or 2, put them in cold
  • water take the peeling off, & run them through the blender, rather than chopping them.
  • 1 lb. of onion
  • 2 green bell peppers
  • 3-4 jalapeno peppers
  • 5-6 red chili peppers
  • ¾ C. vinegar
  • 3 tsp. salt
  • ½ tsp. pepper
  • 1/2 tsp. garlic powder
  • ½ tsp. basil
  • 1 tsp. oregano
  • 1 tsp. cilantro
  • ½ Tbsp. sugar

Instructions

  • Cook till boil on low, the longer it cooks the thicker it will get.

 

GREEN/RED PEPPER JELLY

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GREEN/RED PEPPER JELLY

Ingredients

  • 3-4 GREEN OR RED PEPPER
  • ¼ C. RED ONION
  • 2 BANANA PEPPERS
  • 2 JALAPENO PEPPERS
  • ¾ C. VINEGAR
  • ¾ C. APPLE JUICE
  • SALT TO TASTE
  • 2 C. SUGAR
  • ¼ C. BROWN SUGAR
  • DASH OF CHOLULA OR HOT PEPPER SAUCE

Instructions

  • CHOP PEPPERS & ONION. BOIL WATER & POUR OVER VEGGIES TO COVER THEM. LET SET 5 MINUTES, DRAIN. BOIL MORE WATER & POUR OVER VEGGIES – LET SET 10 MINUTES, DRAIN. SIMMER ALL OTHER INGREDIENTS. POUR OVER VEGGIES. SIMMER 10 MINUTES & THEN BRING TO A BOIL. PACK INTO HOT JARS & PROCESS 15 MINUTES IN BOILING WATER CANNER.
  • I PUT MINE IN ½ PINT JARS & I ALSO LET IT SIMMER UNTIL IT THICKENED AFTER IT BOILED. IT WAS STILL A LITTLE RUNNY, SO I POURED SOME OF THE JUICE OFF. I TRIPLED THIS BATCH & IT MADE 11 – ½ PT. JARS. THE LAST BATCH THAT I MADE I ALSO USED A LITTLE LESS OF THE VINEGAR & APPLE JUICE SO IT WASN’T QUITE AS RUNNY. ADD 1-2 PKGS. SURE GEL
  • Great poured over a block of cream cheese