!!!Hot Wings!!!

12 wings, washed, cut at the joints, tips removed and discarded. (or u can get 24 drummettes already cut up.) Or more. the sauce goes a long way.
2 cup Franks Original Red Hot Sauce
6 tbsp. butter, sliced thin
garlic powder to taste. (NOT GARLIC SALT)
peanut oil for frying
large glass bowl to make sauce in
paper towels

preheat oven to 400 degrees. put wings in pans and put in the oven. While wings are baking mix sauce.

Sauce:

put hot sauce and butter in a glass bowl (or add the butter to the glass measuring cup)

Cover with a paper towel and microwave in high for 3-4 minutes. The melted butter will rise to the top and separate from the sauce., Stir it until it combines. Cover, put back in the microwave another 2-4 minutes, stir again, it should look a little thicker once combined. set aside.

I use a deep fryer that just turns off the light when it's hot enough. So at this point pour peanut oil in the fryer and heat til ready to fry. (I have no idea of the temp. I'm no chef, lol)

pull out of the oven pans 8-15 wings depending on the size of your fryer. drop them in and let them cook. The chicken is done when it is starting to pull away from the bone. It cooks pretty quick, maybe 5-10 min.

Dump fried wings on paper towels and immediately drop more wings in the fryer. sprinkle fried wings liberally with garlic powder then dip in hot sauce. If you want them to stay crisp dunk until coated and place in a clean bowl. If you don't care if they stay crisp then leave them in the sauce. They don't get soggy but they do soften up some.

Repeat till all wings are done or you burn your tastebuds out of your head.

Other Tips

WEAR AN APRON. This sauce stains bad and does not come out of clothes or dish towels or washrags.

Do not, under any circumstances, touch your eyes once your fingers come in contact with the sauce. Might burn for days. It's horrible. Voice of experience talking. =[

My step dad triples the sauce and just dumps all the wings in there as he goes. like hot wing soup. Some ppl like that.

On'ly invite people you actually like to eat these wings because they will be around a long time and OFTEN once you feed them these. It would stink if you fed them to people that get on your nerves and you could never get rid of them bahahahaha. Sorry, where was I?

ah. Tips.

If you are going to make these a lot invest in a deep fryer of quality. I went through 5 or 6 Fry Daddies over the period of 4-6 years before I got wise and invested in a really good one. That one lasted from the mid 90's to around 2004-5. Then my wonderful and devoted wing eatin husband Bill got me a Delonghi deep fryer and IT.IS.THE.BOMB. Even has a nice spout at the bottom to drain and clean it with very little fuss.

You can probably fry and dip way more wings than 24 in this sauce recipe amt.... I am just not sure so I stayed on the conservative safe side.

Sauce stays good in the fridge up to a week or so. At least we have eaten it up to that point without any ill effects.

I dedicate this recipe to my dear Chrissybear, who loves my wings almost as much as my husband and gets them more often too. lol.

Chrissybear

Marinated Beef Roast

Made this last night. I marinated it all day Saturday and put it in a "slow oven" (low temp oven) at 225 degrees for 9 hours over night. Got up Sunday morning before church, took it out, let it cool while I got ready for church and put it in the fridge. It has awesome flavor, super tender, is very simple to do and a favorite around here.

Marinated Beef Roast

14 ounce can of beef broth
1/3 cup soy sauce
1/4 cup lemon juice
1 tsp liquid smoke
2 cloves garlic, minced
3 lb beef roast

Combine the broth, soy sauce, lemon juice, liquid smoke and garlic. I used a 9x13 Pyrex dish.

Marinate roast overnight (I let it sit 8 hrs, flipping it once)

Bake roast with marinade, covered with foil at 325 degrees 2-3 hours. (I let it go the full 3)

Let it rest 10 minutes and slice, spoon pan juices over the meat.
This is basically my mom's brisket recipe, except she cooks it at a lower temp (about 225) overnight--8-10 hours.

Pumpkin Sausage Soup

This recipe is a low carb one but you would never know it. It is spicy and rich. Everyone I've ever made it for had no idea it was low carb til I told them. It's also very quick to make:

Pumpkin Sausage Soup

* 2 c mashed pumpkin (1 15 oz can)
* 4 c. chicken broth
* 1/2 c. minced onion
* 1 c. finely chopped mushrooms
* 1/2 c half and half mixed with 1/2 c water
* 1 clove garlic, minced
* 1 T Italian Seasoning
* 1/2 pound spicy Italian sausage

Brown sausage, drain, and then add the onion, mushrooms, garlic and herbs. When the sausage is browned, mix in the pumpkin. When combined stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

Italian Stuffed Mushrooms (My recipe--not a review of someone elses)

Italian Stuffed Mushrooms --------------------------------------------------------------------------------


Mushrooms of choices-(fresh not canned) I used white. Could use med portabellas or whatever cream cheese
Italian sausages
green onions
Italian seasoning
fresh minced garlic (I use it out of the jar)
garlic powder
butter
pepper salt
shredded cheese or sliced "white" cheese like provolone, mozzarella, muenster, butterkase...



Use each of these ingredients in the proportion that you like to your taste.




Preheat oven to 350 degrees

Wash mushrooms. Pull the stems out of the mushroom caps and set aside.
Slice sausage skin lengthwise and scoop ground pork out and into a skillet. Cook on medium heat and break up into small pieces as you go.

While sausage is cooking chop mushroom stems and green onions. When sausage is done remove from skillet to drain and add onions, stems, and minced fresh garlic (to taste) Italian Seasoning, salt and pepper. Saute until stems are cooked thru.

start w/half a block of cream cheese and slice into small pieces. Add to skillet. As it melts stir in sausage a little at a time until you have the proportions you want. You may want to add more cream cheese and less sausage or vice versa. Make sure you have crumbled bigger pieces of sausage by hand before adding back in to cream cheese mixture.....


Let the mixture cool and then pack by hand into the caps. place the stuffed caps back into the pan and bake at 350 until they look a little crusty on top. Add shredded or sliced white cheese of your choice and bake until it melts. Serve hot.

**tonight I cut fresh oregano from my herb garden and threw that in too.

Made this last week while Bill was home. Made a TON of salad and tasted fantastic!

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Recipe courtesy Bobby Flay, 2007

Prep Time:

15 min

Inactive Prep Time:

hr min

Cook Time:

hr min

Level:

Easy

Serves:

8 servings

Ingredients

Pomegranate Vinaigrette:

• 1/4 cup pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon honey, or more to taste
• Salt
• Freshly ground black pepper
• 3/4 cup extra-virgin olive oil

Salad:

• 6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
• 2 cups baby spinach
• 2 heads endive, thinly sliced
• 1 cup toasted coarsely chopped walnuts
• 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
• Salt
• Freshly ground black pepper

For the vinaigrette:

Directions

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

For the salad:

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

Pomegranate molasses: who can find this in Panama City, Florida, I ask you? So I subbed per a review of this recipe:

"I used 1/4 cup of regular molasses and 1/4 pomegranate juice for the pomegranate molasses and that worked great for me."


revised 5/7/09--

***** FOR THE BAND BANQUET--I added grilled chicken, cherry tomatoes, red onion, mushrooms, and dried cherries. I also subbed gorgonzola cheese for the Bleu cheese. It was outstanding!

Debby's Tacos--Ole!

My sister makes the best tacos, EVER! her recipe is pretty simple. Double or triple as needed:


1 lb. ground beef, cooked and drained

1 packet taco seasoning

1 small jar mild or medium taco sauce

taco fixins:
sour cream
lettuce
diced onion
shredded cheese
tomatoes
hot sauce


Dump the taco sauce in a clean skillet. Add the taco seasoning packet and mix well.

Mix in the cooked ground beef.

Do not add water.

Heat to simmer, stirring often.

If you like a thinner taco meat filling then feel free to add water after it begins to simmer but I have never found it necessary. We make all kinds of Mexican food with this recipe--quesidillas, burritos, nachos, etc.

I just recently started frying my own taco shells and tortilla chips at home. This recipe and those shells should be illegal.

This is a video made by my son of me frying shells:



One thing I have changed about how I cook these shells since making this video is that I lay the tortilla flat in the pan in the grease til it gets puffy, then flip once. When it starts to puff up with little bubbles then shape it. The tortillas are less likely to tear this way.....