Baked/ Grilled Chicken Wings

Ingredients
2 lbs chicken wings, cut into 2 pieces with tips removed.Season the wings with your favorite DRY seasoning, salt, pepper, garlic powder, onion powder, etc.

Directions
Preheat oven to 450 degrees
Bring a large pot of salted water to boiling. Boil the wings 8-10 minutes and remove to drain on a wire rack. (helps reduce some of the fat allowing for quicker crisping in the oven).
Bake wings on a sheet pan for 30 minutes, then turn wings over and cook the other side for another 10 minutes.
If you choose to grill your wings, grill flipping while cooking until done.

Remove to a large bowl and toss in your favorite sauce.
***See "Wing Sauce Recipes" for great ideas I have found***

Cabbage and Chicken Stir Fry

Ingredients
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon soy sauce


Directions
Cut chicken breasts into strips.

Heat oil in a frying pan.

Add chicken strips and stir fry over medium-high heat, turning constantly until done.

Add cabbage and sauté 2 minutes until cabbage is crisp-tender.

Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

Stir sauce into chicken/cabbage mixture.

Cook until sauce has thickened and chicken is coated, about 1 minute.

Refrigerate leftovers within 2 hours.

Caramel Cake

Ingredients
3 sticks butter
3 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla



Directions

Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.


Caramel Icing
Ingredients
2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

Directions

Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you've reached the desired consistency, ice the cake, placing some of the icing between the layers.

Adult Fish Bowl Beverage

Ingredients
10 ounces vodka
10 ounces coconut rum
6 ounces Blue Curacao liqueur
12 ounces sweet-and-sour mix
20 ounces pineapple juice
32 ounces lemon- lime soda
blue food coloring, if desired
3 small fishbowls (each holding 4-5 cups volume)
1 box (6 oz) Nerds candy
12-16 Swedish fish candies
ice
fruit slices (3 each, lemon, lime and orange)
9 drinking straws


Directions

Mix liquors, sweet-and-sour mix, pineapple juice and soda in a large container. Cover tightly and refrigerate until ready to serve

To serve, divide the Nerds candy between the three fishbowls and place at the bottom of the bowl.

Add ice. Arrange the fish around the outside of the fishbowls - use the ice to hold them against the sides.

Carefully add the punch mixture, dividing equally. Top with the fruit slices and straws.

Top with a little lemon-lime soda, for bubbles

Enjoy!

Sweet Italian Chicken

Ingredients:
About 3 1/2 pounds boneless, skinless chicken
1 ( .7 ounce) packet of Italian dressing mix
1/2 cup brown sugar, packed

Directions:
Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.

Three Ingredient Pot Roat

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Individual Cheesecake Bites

INGREDIENTS:

FOR THE CRUST:

1 ½ cup graham cracker crumbs
4 tablespoons unsalted butter; melted
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon

FOR THE FILLING:

3 (8 ounce) bricks of cream cheese; softened
3/4 cup sugar
¼ teaspoon salt
1 vanilla bean, split in half and seeds scraped
3 large eggs, at room temperature
1/3 cup heavy cream

Optional Orange Cranberry Topping:

12 ounces fresh cranberries
1 cup granulated sugar
1 cup orange juice

Directions:

FOR THE CHEESECAKE

1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.

2. In a small bowl, combine the graham cracker crumbs, melted butter, sugar and cinnamon. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.

3. In a medium bowl beat the cream cheese on medium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition, add in the heavy cream. Be careful not to over-mix.

4. Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.

5. Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving, preferably overnight.

FOR THE SAUCE

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

2. Before serving, top refrigerated cheesecakes with the cooled cranberry sauce.

*retrieved from my baking addiction