Homemade oven baked hot wings

1 1/3 C flour

2 T cayene pepper

2 T black pepper, coarse ground

1/3 C (plus a little) Chili powder

2 1/2 tsp onion powder

1 1/2 tsp salt, sea prefered for its fine grain

*each of these measurements is approximate -- I tend to cook by eye, but this time tried to measure while eyeing the amount

1 large bottle of Frank's Hot Sauce

1 stick of butter

How to Make It

Combine dray ingredients in gallon Ziploc bag.

Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.

Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I'm done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.

Place wings on a standard plate and refrigerate for 30 - 40 minutes.

Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.

After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.

Preheat oven to 375 degrees.

Flip the wings over once on the pan to coat both sides with oil.

Place in the 375 degree oven and set timer for 60 minutes.

After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.

Combine 1 bottle of Frank's RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.

After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.

During the 5 minute rest, prepare "serving dish" and "refuse dish." Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!

After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.

Place them in the serving dish. Grab a beer or margarita and ENJOY!

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Crack Potatoes

You need to prepare this reecipe

 2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

How to make this recipe :

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.  

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil

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Toffee Caramel Apple Cake

You need to prepare this recipe

3 eggs

2 1/2 c sugar

1 1/2 c vegetable oil

3 c all purpose flour

2 tsp vanilla

1 tsp ground cinnamon

2 1/2 c diced apples

1 c chopped walnuts (optional)

1 c heath bar toffee bits 

CARAMEL SAUCE

1 stick butter

1 c light brown sugar

1/8 c milk

How to make this recipe :

Preheat oven 350 degrees.

Cream together sugar, eggs, and oil.

Add flour and cinnamon; mix together until well blended. (batter will be thick)

Add vanilla, nuts, and diced apples.

Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean.

Caramel sauce - combine all ingredients in a saucepan. Heat over medium heat. Bring to a boil stirring constantly. Boil for 2 minutes.

Use a butter knife or end of a wooden spoon to poke slits/holes in the warm cake. Pour caramel sauce over cake and sprinkle Heath Bar toffee bits over top of caramel sauce.

An alternate caramel sauce:

1 bag Kraft caramels unwrapped

1/3 cup evaporated milk

Combine caramels and evaporated milk in a glass bowl. Melt in microwave in 30 second increments. 

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Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly

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Beef Noodle Casserole

1 pound ground beef
1 (14½ oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
½ cup green pepper, chopped
1 (4 oz.) can sliced mushrooms, drained
1 clove garlic, chopped
2 teaspoons salt
2 teaspoons sugar
½ cup beef broth
1 (8 oz.) package cream cheese, softened
1 cup sour cream
⅓ cup onion, chopped
2 cups shredded Cheddar cheese, divided
1 (8 oz.) package wide egg noodles, cooked
Instructions

Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar, and broth; cover and simmer over low heat for 10 minutes.
In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.
In an ungreased 13" x 9" inch baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 degrees F. for 40 minutes.

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The Best Spaghetti Casserole

1 (16 ounce) package spaghetti

2 pounds ground beef

1/4 cup chopped onion

2 (26.5 ounce) cans meatless spaghetti sauce

1 (16 ounce) container fat-free sour cream

2 cups shredded mozzarella cheese, divided

1/2 cup Parmesan cheese

salt and black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.Bake in preheated oven until hot and bubbly, about 30 minutes.

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Italian Cream Cake

For the cake:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 1 cup flaked coconut
For the frosting:
• 1 cup chopped pecans
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 16 ounces confectioners' sugar, sifted

Instructions

To make the cake:

Preheat oven to 350°. Grease and flour 3 9-inch round cake pans.

Whisk together flour and baking soda. Set aside.

Using an electric mixer on medium speed, beat butter until fluffy. Gradually add sugar and beat well. add egg yolks, one at a time, beating well after each addition. Mix in vanilla.

Add flour mixture, alternating with buttermilk, and beat at low speed. Begin and end with flour mixture. Stir in coconut.

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

Pour batter into prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.

Cool cakes in pans on wire racks for about 10 minutes. Then, remove from pans to wire racks to cool completely.

To make the frosting:

Toast pecans in a shallow baking pan at 350° for 5-10 minutes, or until toasted. Set aside to cool.

Using an electric mixer on medium speed, beat cream cheese, butter, and vanilla until creamy. Add confectioners' sugar and beat at low speed until blended. Then, increase mixer speed to high and beat until smooth. Stir in pecans.

Spread frosting between cake layers and on top and sides of cake

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Pecan Pie Bars

Crust 

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

2 cups of flour

1/2 cup of icing sugar (powdered/confectioners sugar)

1 cup of butter

Filling

Cream together:

1/2 cup sugar

3 eggs

Add:

1 cup light corn syrup

1 tsp vanilla

1/2 stick of butter (melted)

a pinch of salt

2 cups of pecans

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

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White Chicken Enchiladas

8 flour tortillas, soft taco size

2 cups cooked, shredded chicken (I used half of a rotisserie chicken)

2 cups shredded Monterey Jack cheese 

3 Tbsp butter 

3 Tbsp flour 

2 cups chicken broth 

1 cup sour cream 

1 (4 oz) can diced green chilies 

Preheat oven to 350 degrees. 

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. 

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese. 

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