Weather you are still in need of a New Year’s Eve Party appetizer or you want to have something great to snack on during the upcoming bowl game parties, these wings are tasty and perfect for any occasion. My daughter likes to help me make these, they are really not that hard and they taste great. We will be using our Barbecue Sauce Recipe from an earlier post.
Baked Chicken Wings
3 Lbs. Chicken Wings(cut apart at the joints)
2 Cups Flour
3 Cups Barbecue Sauce (You can use your favorite, but our homemade BBQ Sauce will not disappoint!)
First, pre-heat the oven to 375 degrees. Next, place the flour in a large bowl and evenly coat the chicken wings with the flour(coat only a few at a time) Then, arrange the chicken on 1 or 2 lightly greased cookie sheets. Bake at until golden brown (30-35 minutes).
While the wings are cooking, prepare the Barbecue Sauce. Remove the cookie sheets from the oven. Use a large spoon to pour sauce over the chicken wings. Turn the wings so the sauce coats both sides. Return the wings to the oven and bake about 10 more minutes, then turn the wings once and bake an additional 10 minutes. The sauce should be bubbling. These will be hot, so let them cool about 5 minutes before diving in! This will make about 3 dozen wings.
Calling all goat cheese fans. This is a simple appetizer recipe that is easy to serve to a crowd. My sister served this at a Christmas party a couple of weeks ago and the guests loved them. If you like goat cheese you’ll love this recipe.
Goat Cheese Sliders
1 Pack (box) Round Table Crackers
1 Package of Goat Cheese(rolled in dried cranberries and cinnamon, this can be found at most supermarkets)
1 Fresh Cucumber(sliced 1/4″ thick)
1 Cup Dried Cranberries
Simply, place the sliced cucumber on top of your table cracker. Then, slice the goat cheese 1/8″ to 1/4″ thick and place place on top of the cucumber. Finish each appetizer off with a few dried cranberries placed on top. It doesn’t get much easier than that. Looks good and tastes great.
With New Year’s Eve approaching and lots of people planning and preparing for parties, I thought I would spend the next couple of days posting simple appetizer recipes. I just made these Shrimp Pockets the other day and they were a crowd pleaser.
8 oz Can Tiny Shrimp(drained)
8 oz Package Cream Cheese
1/2 Cup Blue Cheese Crumbles(optional)
1 Can Refrigerator Pillsbury Crescent Rolls
2 TBS. Olive Oil
1 TBS. Garlic Powder
First, pre-heat the oven to 350. Next, mix together the cream cheese and shrimp in a small mixing bowl. Open the crescent rolls and lay them flat on a cookie sheet. Place approximately one tablespoon of the shrimp cream cheese mixture in the center of each crescent roll. Now sprinkle a few blue cheese crumbles on each. The next part is the trickiest because the crescent rolls don’t always come out of the can in the same
shape. Fold all three corners of the crescent roll towards the center and make sure to seal the dough around the cheese and shrimp mixture. After that simply brush with olive oil and sprinkle with garlic powder. Finally, bake these for 14-16 minutes. Bake until they are golden brown. One batch make 8 Shrimp Pockets. These really are not too difficult and even my 8 year old enjoyed them. I hope you do too!
Don’t forget while you are cooking your Christmas dinner to use the Thanksgiving Mashed Potatoes recipe from last month. This is an easy way to improve on traditional mashed potatoes and is sure to impress your guests. My family loves these and I will be making them this weekend. You can also add shredded cheddar cheese on top and heat until melted.
Thanksgiving Mashed Potatoes
*6 Large Russet Potatoes(peeled and diced)
3/4 cup Half n Half
1/2 Stick of Butter
6 Slices of Thick Cut Bacon
3/4 Cup of Cheddar Cheese
1/2 Tsp Salt
1/2 Tsp Black Pepper
First, boil the potatoes until they are fork tender. Cook the bacon over medium high heat until done and set aside. Reserve the bacon grease. Once the potatoes are cooked, drain them and add the butter, bacon grease, half n half, salt, and pepper. Mix together over medium speed for 1-2 minutes(depending on how smooth you like your mashed potatoes). Next chop your bacon and stir into potatoes along with the cheddar cheese.
This recipe will make 6-8 servings.
*Sometimes I make this recipe using red potatoes. If you use red potatoes you can leave the skins on, just dice them and boil with the skins on.
A couple of weeks ago my husband made a tortilla lasagna that was very good. I feel like it was worth sharing the recipe. It was good the night we had it and it made great leftovers the next day.
1lb. Lean Ground Beef(browned and drained)
1 Jar Spaghetti Sauce
1 15oz Can of Whole Kernel Corn
1 3-4oz Can of Diced Green Chilies
8oz Cooked and Drained Elbow Macaroni
6 Corn Tortillas(8inches)
1 Tbs Chilli Powder
3 Cups Shredded Mexican Blend Cheese
1/2 Cup Shredded Parmesan Cheese
First preheat your oven to 350, and coat a 9×13 inch pan with non-stick cooking spray. Next combine your browned hamburger, chilies, spaghetti sauce, chili powder, and corn in a skillet over medium heat, stirring occasionally until hot. Next, spread half of the sauce mixture on the bottom of the pan. Then layer the cooked noodles, followed by the parmesan cheese. Follow this layer with 3 of the corn tortillas. Spread the rest of the sauce followed by half of the mexican cheese blend. Finish by layering the remainder of the tortillas. Bake uncovered for 30 minutes. Then sprinkle the rest of the cheese on top and continue baking for 10 minutes or until the cheese is melted. Remove form the oven and enjoy.
This weekend we had a family get together and we had a neat holiday drink, a peppermint martini. It was easy to make and had a cute presentation. It was a refreshing after dinner drink.
Mini Candy Canes
I use 1oz Peppermint Schnapps, 2oz Vanilla Vodka, and 3oz Club Soda.This recipe will have great presentation if you serve it in a martini glass and drop in the candy cane right before you serve. The candy cane will fizz in the glass.