Danielle's Favorite Wingsss
You'll need:to deep fry 2 lbs of Chicken Wingettes, in batches, in a quart of canola oil. Prepare for spattering oil by using a mesh splatter shield. You will know the wings are done when they are golden brown and bubbly - about 15-18 minutes in the deep fryer. Once cooked, remove the wings from the oil with tongs. Set wings aside on paper towels or in a metal colander.
Next, in a small sauce pan, simmer 1 12oz bottle of Franks Red Hot sauce, 1/3 cup of vinegar (white), 1 stick of salted butter, and 4 tablespoons of garlic powder.
Once the butter has melted, toss the wings and sauce in a deep bowl. Serve with only the finest blue cheese and organic celery!
Our Secret Recipes...
Ashley's Spinach & Artichoke Dip
Ingredients:
1 (8 ounce) package of cream cheese (softened)
1/4 cup mayonnaise
1/4 cup parmesan cheese
1/4 cup grated romano cheese
1 clove garlic (minced and peeled)
1/2 teaspoon dried sweet basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts (drained and chopped)
1/2 cup frozen spinach (thawed and drained)
1/4 cup shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees. Lightly grease a small baking dish with butter. In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, sweet basil, garlic, garlic salt, and salt and pepper. Gently stir in artichoke hearts and spinach making sure it is completely drained and chopped into small pieces. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven for 25 minutes until the cheese is bubbly and lightly browned. Serve with nacho chips, crackers, or carrot sticks.
Ashley's Pumpkin Cake
Cake Ingredients:
4 eggs
1 2/3 sugar
1 cup of vegetable oil
15 ounce can of Libby's pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
Cream Cheese Frosting
1 (8 ounce) package of cream cheese, softened
1/2 cup of butter, softened
2 cups sifted powdered sugar
1 teaspoon pure vanilla extract
Cake Instructions: Preheat oven to 350 degrees
Using an electric mixer at medium speed, combine eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl,,stir together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the wet mixture and mix on a low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 9 inch baking pan, 2 9-inch rounds, or a bundt pan. Bake for 30 minutes. Use a tooth pick to check it. Let it cool completely before frosting.
Icing Instructions:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at a low speed until combined. Stir in vanilla extract and mix again. Spread on a cooled pumpkin cake generously.
Sun-Dried Tomato, Feta and Basil Crostini
Ingredients:
1 French baguette
1/4 cup plus two tablespoons Extra Virgin Olive Oil
1-2 garlic cloves
1/2 cup fresh basil
8 ounces of feta cheese
1/4 cup sun-dried tomatoes, packed in olive oil, minced
2 tablespoons Parmesan cheese, grated
Salt and Pepper to taste
Directions:
Preheat oven to 350 degrees. Spread the baguette slices on a baking sheet and spread a bit of olive oil over the bread (using the two tablespoons of olive oil). Bake until bread starts to brown (6-8 minutes). Remove from oven and let cool. In food processor put garlic, basil, and sun-dried tomatoes in and lightly blend until chopped up. Then add the feta cheese, parmesan cheese, and olive oil and just blend until mixed. Add salt and pepper to taste. Don't over blend because the dip will loose texture. Spread some of the dip on each slice and then put back in the oven to warm (about 5 minutes). You can also serve the dip cold with wheat thins or another cracker of your choice.
Chocolate Cake With Butter Cream Frosting
Ingredients:
2 2/3 cups flour
2 eggs
2 teaspoons baking powder
1 teaspoon baking soda
2 cups boiling water
2 teaspoons pure vanilla extract
2 cups sugar
2/3 cup margarine
5 semi-sweet chocolate squares (melted) Bakers Chocolate is best
Pinch of salt
Crisco to grease pan
Directions:
Beat sugar, margarine, and eggs together in a large bowl. Then combine flour, baking powder, baking soda and salt in a medium bowl. Slowly add flour mixture to sugar mix until combined. Add 1 cup of boiling water and add to mixture once combined, add second cup of boiling water and combine. Melt chocolate squares in the microwave making sure to stir the chocolate and not burn it. Add chocolate and vanilla extract to mixture and then put in greased oblong 9 by 11 cake pan. Bake at 350 degrees for 30 to 35 minutes. Check center with tooth pick to make sure it's finished.
Butter Cream Frosting
Ingredients:.
1 stick softened butter (salted)
2 cups confectionary Sugar
1 teaspoon pure vanilla extract
splash of whole milk (a little at a time as needed)
Directions:
Combine all ingredients using an electric mixer, add a little milk if needed. Mix until smooth, do not overmix. Use food coloring for color change. You can also refrigerate and use later.
Swedish Apple Pie
Ingredients:
4 apples-(sliced and peeled) Gallen, Macintosh,
or Macoun Apples
1 tablespoon sugar
1 tablespoon cinnamon
1 1/2 sticks of butter
1 cup of sugar
1 cup of flour 1 egg
pinch of salt
Directions:
Fill pie plate 2/3 full of apple slices. Mix 1 tablespoon sugar and 1 tablespoon cinnamon together; sprinkle over the apples. In a small pan, melt butter. Remove from heat. Add sugar, flour, egg, and salt to butter mixture; mix well and pour over apples so that they are well covered. Bake in a 350 degree oven for 45 minutes.
Tomato, Cucumber and Feta Salad
Ingredients:
6 pickling cucumbers (comes in a package)
2 large tomatoes (cubed)
1 large green pepper (Cubanelle)
2 cups of feta cheese
4 tablespoons salt
1/2 cup of vegetable oil
1 large onion (minced)
1 can mushrooms drained (Pennsylvania Dutchman) optional
Directions:
Cube the tomatoes and remove seeds, slice the cucumbers, and cut up the pepper into small pieces (remove seeds) and place in bowl. Chop onion and using your hands combine onions with salt and add to the bowl. Add mushrooms if you choose. Top with feta and pour vegetable oil over top of the salad and serve. Serving chilled is prefered.
