Chicken Wings

Line a pan with foil and lightly grease.  Place chicken wings on the pan and lightly brush with olive oil.  Sprinkle with salt and pepper.  Bake at 425 degrees for 45-60 minutes or until just beginning to brown.  Drizzle with sauce and serve.

Sauce:
3/4 c brown sugar
3 Tbs water
3 Tbs Franks original hot sauce
1 Tbs corn syrup

Combine in a sauce pan and cook until the sugar is completely dissolved.

[from Tony Jacobsen]

Chokecherry Syrup & Jelly

Syrup:
3 c. chokecherry juice
4 c. sugar
2 c. corn syrup
1/2 tsp. almond extract

Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan.  Bring to a hard boil.  Boil for exactly 1 minute.  Remove from heat, add almond extract.  Skim foam if necessary.  Pour into clean pint jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes 3-4 pints.


Jelly:
3 c. chokecherry juice
1/4 c. lemon juice
6 c. sugar
1/2 tsp. butter * (optional...it helps reduce the foaming a little)
1- 3 oz package liquid pectin

Combine juices and sugar and butter if using, bring to a hard boil, add pectin.  Bring back to a hard boil, boil exactly 1 minute, remove from heat.  Skim foam.  Pour into clean jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.

Wonton Salad

greens- (romaine, green or red leaf
lettuce, or a combination)
cooked chicken (something with a little flavor,
I like to use leftover fauxtisserie chicken)
peanuts
fried wontons

dressing:
1/4 c. sugar
1/4 c. seasoned rice vinegar
1/4 c. oil
1 tsp. salt
1 Tbs. sesame seeds

from: Kris Mickelsen

French Dip

beef roast 2-3lb
2 c. beef broth
1 can french onion soup
1 tsp. garlic pwd.
salt
pepper
french bread
cheese- provolone, swiss, american...whatever you like.


Place the roast in a crock pot.  Pour the other ingredients over the roast.  Cook on low for 6-8 hours.

Carefully remove the roast from the crock pot and shred.  Use am immersion blender to blend the juices left in the crock pot (optional).

Use the beef, bread, and cheese to make a grilled cheese type sandwich.  Use the sauce left in the crock pot as your au ju.

Oatmeal Muffins

*You can substitute sour cream for the yogurt if you don't have it on hand.  I have also added over ripe bananas in the place of some of the yogurt for banana oatmeal muffins.

Makes about 18 muffins.

Crumble topping:
3/4 c. whole wheat flour
1/2 c. rolled oats
1/2 c. brown sugar
1/2 tsp. salt
1/3 c. butter, melted

Muffin batter:
1 c. rolled oats
3/4 c. flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. applesauce
1/2 c. brown sugar
1 1/2 c. plain/vanilla yogurt
2 eggs

Get your crumble topping started first.  Use a fork to combine the flour, oats, sugar, and salt in a bowl.  Stir in the melted butter.  Cover bowl and place in the freezer for about 10 minutes.

Preheat oven to 350.

In a medium bowl, combine the oats, flours, baking soda, and salt.  Set aside.

In a medium size microwave safe bowl, melt the butter.  Add the sugar.  Whisk in the applesauce and yogurt and eggs.  Mix well.  Add to the dry ingredients and stir until just combined.

Pour the batter into greased muffin tins, filling 3/4 full.  Pull the crumble topping from the freezer and break it into small pieces.  Sprinkle on top of each muffin, pressing it gently into the batter a little bit.

Bake about 30 minutes.  Let cool a few minutes in the pan, then turn out onto a cooling rack.

from 101cookbooks.com

Tomato Basil Parmesan Soup

*I use my Vitamix blender to make this soup.  You could make it without blending all the veggies.  If you are using a regular blender, you will need to cook your veggies before you blend them.

2 (14oz.) can diced tomatoes, with juice

2-3 large carrots

2-3 celery sticks

1 medium onion

1 tsp. dried oregano

1 Tbs. dried basil

4 c. chicken broth, warmed works best

1/2 c. flour

1/2 c. butter

1 c. parmesan cheese

2 c. fat free half and half

1 tsp. salt

1/4 tsp. pepper

Cut your carrots, celery, and onion into a few large pieces and put them in the blender with the tomatoes.  Turn the Vitamix to the soup setting and turn on.  (It will blend for about 6 minutes.)

While the veggies are blending, prepare a roux.  Melt the butter in a large pot.  Add the flour and cook for a minute or two.  Slowly add the chicken broth, whisking constantly.  Cook until warmed through and thickens slightly.  

By now, your veggies should be done.  Add them to your roux (be careful, they will be hot).  Stir in half and half, parmesan cheese, oregano, basil, salt, pepper.  Warm through, season with more salt and pepper if needed. 

Coconut Cream Pie

**makes 1 very large pie, or 2 smaller pies

Ingredients

For crust:  (or use a standard pie crust)

12 ounces graham crackers

⅓ cup sugar

8 Tablespoons melted butter

½ teaspoon salt

1-2 Tablespoons water (if necessary)

For filling and topping:

3 cups heavy whipping cream

¼ cup sugar

1 Tablespoon vanilla extract

8 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 cup coconut milk

1 box (3.4 ounce) instant vanilla pudding

½ cup sweetened flaked coconut

Instructions

For crust:

1. Preheat oven to 375 degrees (F).
2. Spray a 9-inch pie plate with cooking spray, set aside.
3. In a food processor, pulse graham crackers to a coarse crumb.
4. Add sugar, salt and butter, and pulse until crumbs are moistened. Crumbs should stick together when pinched. If they don't stick, add water a teaspoon at a time until proper consistency is met.
5. Pour mixture into greased pie plate, and press down to evenly cover bottom and sides of pan.
6. Bake for 8 minutes. Allow to cool completely before filling.

For Filling:

1. In a large, clean bowl (or the bowl of a stand mixer) beat whipping cream until it begins to thicken (about 2 minutes but can be up to 5 minutes.)
2. Add sugar and vanilla, and beat until thick and creamy. Set aside, or empty into another bowl if using stand mixer.)
3. In a measuring cup, whisk together instant pudding and 1 cup of coconut milk. Set aside.
4. In another bowl (or now-empty stand mixer bowl), beat cream cheese until light and fluffy.
5. Add vanilla pudding mixture and sweetened condensed milk, and beat until smooth and slightly thickened.
6. Fold in half of the whipped cream mixture. Reserve the remaining whipped cream for topping.
7. Pour filling into cooled crust. 
8. Top with remaining whipped cream.
9. Refrigerate for at least one hour. Cover with plastic wrap if necessary.
10. Before serving, toast coconut flakes over medium heat in a non-stick skillet until golden brown.

Christmas Morning Orange-Coconut Rolls

Rolls:
1 Tbs. yeast
1/4 c. water
1/4 c. sugar
6 Tbs. melted butter
1 tsp. salt
2 eggs
1/2 c. sour cream
2 3/4 c. flour

Soften yeast in warm water.  Stir in remaining ingredients, except for the flour.
Gradually add flour.
Cover and let rise 2 hours.

Filling:
3/4 c. sugar
2 Tbs. grated orange rind
3/4 c. toasted coconut (plus more for glaze)
2-4 Tbs. melted butter

In a small bowl, mix sugar, coconut, and orange rind.  Divide dough in half.  Roll into 12-inch circle.
Spread with 1-2 Tbs. melted butter.  Sprinkle with half of filling.
Cut like a pizza, roll up into crescents.
Repeat with other half of dough and filling.

Place on a cookie sheet, not touching.  Let rise 1 hour.

Bake at 350 degrees for 15-20 minutes.

(You can also roll up like cinnamon rolls and bake in a 9x13 inch pan and bake for 20-23 minutes.)

Glaze:
3/4 c. sugar
2 Tbs. orange juice
1/2 c. sour cream
1/4 c. butter

Mix together in a small saucepan over med-high heat.  Boil for 3 minutes.
Glaze rolls and sprinkle with toasted coconut.

{from Jen Hatch}

Jalapeño Jelly

This is delicious on a cracker with cream cheese, on a sandwich, or even just on bread!

1 large red bell pepper
1 large green bell pepper
10 jalapeños
1 1/2 c. white vinegar
1/2 tsp. salt
5-6 c. sugar
1 3-oz pouch liquid fruit pectin

Finely chop the bell peppers and jalapeños-- leaving the seeds in about half of the jalapeños (more or less depending on how hot you like it).  A food processor worlds best, or you can chop them by hand!

Add the peppers to a large pot (6-8 qt, it boils up).  Stir in the vinegar, salt, and sugar.

Bring the mixture to a boil for 10 minutes, stirring often.

Add the liquid pectin and boil for exactly one minute more. (boiling for too long can mess up the pectin and your jelly will be runny)

Remove the pot from heat.  Pour into canning jars, leaving 1/4 inch from rim.  Wipe the rim of the jar with a damp rag.  Place a lid and ring on each jar and process in a water bath for 10 minutes.

Remove from the water bath and let rest.  It could take a day or two for it to fully set up.

from: melskitchencafe  there are pictures and full canning instructions on her site if needed!

Homemade Taco Meat

1 lb ground beef
1-2 cans diced tomatoes
1/4 c. ketchup
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. red pepper flakes
1/2 tsp. salt

Brown the beef.  Add the diced tomatoes (you can puree these if you don't like it chunky like my family) and ketchup and all the spices.  Simmer 20-30 minutes or until it is thick.

Chicken Cordon Bleu Pasta

8 oz Penne
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed

1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 cups Swiss Cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/8  tsp. cayenne pepper
1/4 tsp. paprika
1/2 tsp. garlic powder

1 cup Panko Crumbs
1/2 cup Butter, melted 
1/4 c. parmesan cheese
Preheat oven to 375.

Cook the pasta according to package instructions.  While the pasta is cooking, combine the milk and cream cheese in a medium size saucepan.  Stir with a whisk over medium heat until it becomes smooth.  Turn heat to low, add the swiss cheese, salt, pepper, cayenne, paprika, and garlic powder.  Stir until cheese is melted.

When pasta is done cooking, drain and return to the pot. Add the chicken and ham and toss to combine.  Pour the milk/cheese mixture over the noodles and toss to combine.

Pour noodles into a greased 9x13 pan.  

Pour the panko crumbs into the melted butter and sprinkle on top of the pasta.  Top with parmesan cheese.

Bake, uncovered, for 20 minutes, or until panko topping is slightly browned and edges are bubbly.

Adapted from amysnewkitchen.blogspot.com