Prep Time 20 Min
Cook Time 45 Min
Ready in 1 Hr 5 Min

Ingredients

20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper

Directions

Preheat oven to 375 degrees F (190 degrees C).

Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.

Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.

When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

Prep Time 10 Min
Cook Time 40 Min
Ready in 50 Min

Ingredients

1 pound lean top round steak, cut into thin strips
1 tablespoon vegetable oil
2 (15 ounce) cans Pinto Beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup water
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped sweet red pepper
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

In a large pan, cook meat in oil until browned on all sides; drain.

Add remaining ingredients; stir to combine. Bring to a boil; cover, reduce heat and cook for 30 to 40 minutes or until meat is tender.

Prep Time 1 hr
Cook Time 1 hr
Ready in 10 hrs

Ingredients

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Prep Time 10 Min
Ready in 10 Min

Ingredients

2 avocados - peeled, pitted, and mashed
1/2 cup sour cream
2 tablespoons dry Ranch-style dressing mix

Directions

Stir together the avocado, sour cream, and dressing mix in a bowl.

Prep Time 15 Min
Cook Time 30 Min
Ready in 45 Min

Ingredients

6 pounds chicken wings, separated at joints, tips discarded
1 1/2 cups Louisiana-style hot sauce
3/4 cup butter
1 cup honey
1 pinch garlic salt
1 pinch ground black pepper
1 teaspoon cayenne pepper, or to taste

Directions

Preheat an outdoor grill for high heat.

Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.

In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

8 Pieces

Ingredients

1 (4 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
2 cups all-purpose flour
1 quart vegetable oil for frying

Directions

Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.

In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.

Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.

Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.

Prep Time 10 Min
Cook Time 15 Min
Ready in 25 Min

4 Servings

Ingredients

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

12 Servings

Ingredients

1 cup butter, softened
3 tablespoons poppy seeds
1 onion, grated
1 tablespoon Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
2 (12 ounce) packages white party rolls
1/2 pound chopped cooked ham
5 ounces shredded Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.

Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.

Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

Prep Time 10 Min
Cook Time 8 Hrs
Ready in 8 Hrs 10 Min

5 Servings

Ingredients

6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
1/2 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour

Directions

Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.

In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.

Cover, and cook on Low for 6 to 8 hours.

Servings: 30 cookies

Ingredients

12 ounces butter
1 3/4 cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Directions

Preheat oven to 350 degrees F ( 165 degrees C ).

In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.

Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.