Buffalo Wings with Celery Sticks and Blue Cheese! If you would like to try these delicious wings here is the recipe!
Bon Appetit!!!:) Buffalo Chicken Wings 3 pounds Chicken wings -- Salt and pepper 1 Bottle Crystal's sauce -----FOR DIP----- 1 ounce Crumbled bleu cheese 1/3 cup Mayonnaise 2 tablespoons Milk Celery sticks Lop the tips off the chicken wings and cut into drummettes. Discard tips or use for stock. Bake drummettes in a flat pan at 350 degrees for 25 minutes. Drain pan juices into stock pot for future use. Add Crystal's Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by mixing and arrange all on a platter while piping hot. The wings are traditionally served with bleu cheese and celery.
Do you like Trail Mix? I love it!!!! You can add so many different things to it! If you love it as much as I do here is a recipe for it! Enjoy!!:0)
1 c. granola cereal 1/2 c. salted sunflower kernels 1/2 c. roasted soy beans 1/2 c. chopped dates 1/2 c. raisins You'll need: Medium bowl, wooden spoon, dry measuring cups,jar. In a medium bowl, mix cereal, sunflower kernels, soy beans, dates and raisins with a wooden spoon. Store in a jar or a plastic container with a tight lid. Makes 2 1/2 cups.
Hmmm Rainbow Jello! I remember these! My Momma use to put fruit in hers. Like to try this tasty treat? Here is the recipe! Eat up! :0) RAINBOWJELLO 1 (3 oz.) pkg. black cherry Jello 1 (3 oz.) pkg. cherry Jello 1 (3 oz.) pkg. orange Jello 1 (3 oz.) pkg. lemon Jello 1 (3 oz.) pkg. lime Jello 2 1/2 c. vanilla or plain yogurt (Can use any 5 flavors of Jello.) For each layer: Dissolve Jello in 1 cup boiling water. Divide in half. Mix half with 1/2 cup yogurt. Mix well. Put in pan and chill. Mix second half of Jello with 3 tablespoons of cold water. Pour over first layer when layer in pan is set. Each layer takes 30 to 45 minutes to set. Use a 13 x 9 inch pan.
Yellow-, orange-, and red-tinted shredded coconut*
1. Heat chocolate-flavored candy coating according to package directions just until melted, stirring occasionally. Cool candy coating slightly. Meanwhile, inflate balloons to a 4-inch diameter. Carefully dip the balloons into the melted candy coating halfway up the balloon. (You want chocolate to coat balloon well to form a sturdy cauldron.) If desired, using a thin metal spatula, spread the chocolate coating to evenly coat the balloon. Place balloons on a waxed paper-lined cookie sheet. Allow chocolate to run under bottom of balloon for
support. Place in the freezer for 20 to 30 minutes or until chocolate coating is very firm. Reserve any remaining chocolate coating to use for patching holes.
2. Working with one balloon at a time, prick balloon with a straight pin and deflate. Carefully remove balloon by gently pulling balloon away from the sides of the chocolate. Use a small brush to fill in any holes with remaining melted chocolate candy coating. Return to freezer.
3. Melt 2 ounces of the vanilla-flavored candy coating according to package directions. Cool candy coating. Working with one cauldron at a time, use a small brush to apply the melted candy coating to top edge of the cauldron, making drips down the sides. Chill in freezer to set. Melt the remaining vanilla candy coating. Tint melted candy coating with green food coloring. With a small brush, apply melted candy coating to the top edge of each cauldron, allowing coating to drip down the sides. Place in freezer to set.
4. Cauldrons can be stored in a covered container in the refrigerator for up to three days or in the freezer for up to one month. To assemble, scoop lime sherbet into the cauldrons. (Put cauldrons in freezer if not serving immediately.) Sprinkle withnonpareils and orange sugar and decorate with gummy worms right before serving. 5. Arrange pretzels on six serving plates to make campfires. If desired, circle pretzels with candy pebbles. Sprinkle with tinted coconut. Set cauldrons on top of pretzel campfires. Makes 6 servings.
Don't these look good enough to eat? But don't!!!!!!!! Here is the recipe! Enjoy! Bath Cookies 2 cups finely ground sea salt 1/2 cup baking soda 1/2 cup cornstarch 2 tbs. light oil 1 tsp. vitamin E oil 2 eggs 5-6 drops essential oil Preheat oven to 350 F. Mix together all the ingredients. Take a teaspoon of the dough and roll it gently into a ball about 1" in diameter. Continue doing this with all the dough and place the balls on an ungreased cookie sheet. (You can decorate the cookies with clove buds, anise seeds, or dried citurs peel if you wish.) Bake the cookies for 10 minutes, until they are lightly browned. Do not overbake. Allow the cookies to cool completely. To use, drop 1 or 2 cookies into a warm bath and allow to dissolve. Do not eat! Yield: 24 cookies, enough for 12+ baths.
Well Summers over. So I say let the kids have their last Hurrah! Before winter sets in. What better way to do it than this. Making your own Bubbles!!! I remember when my Tykes were little we use to have loads of fun playing with Bubbles. Even our pets got a kick out of it. Oh the memories:) Make some memories with your little ones! Here is the recipe! Have fun!
Mix together gently:
4 cups water
12 teaspoons glycerine
8 teaspoons liquid tincture of green soap (available from
drugstore but as a substitute, grate or grind very pure toilet
Well this is new to me! Never had Milk Chocolate Popcorn before. Have You? Well if you haven't here is the recipe! Happy Eating!! Milk Chocolate Popcorn! INGREDIENTS: 12 cups popped popcorn 2 1/2 cups salted peanuts 1 (11.5 ounce) package Milk Chocolate Morsels 1 cup light corn syrup 1/4 cup butter or margarine -------------------------------------------------------------------------------- DIRECTIONS: PREHEAT oven to 300 degrees F (150 degrees C). Grease a large roasting pan. Line a large bowl or serving plate with waxed paper. COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat. BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.
Pumpkin Cake!!! Hmmm looks Delish! Have you ever had Pumpkin Cake? Want to try it? Here is the recipe! Bon Appetit:0)
2 c. pumpkin 3 c. sugar 1 c. oil 3 eggs 3 c. flour 1/2 tsp. salt 1/2 tsp. baking powder 1 tsp. ground cloves 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. baking soda
Blend together in 1 bowl the pumpkin, sugar, oil and eggs. In another bowl, sift and mix together the remaining ingredients. Mix the 2 bowls together until well blended. Bake at 350 degrees for 1 hour and 15 minutes in wax paper-lined 8 or 9 inch pans (unless using Teflon) or 2 loaf pans. Dust with powdered sugar.
Don't these Sweet and Sour Chicken Wings look Scrumptious? Want to try em? Here is the recipe: Sweet-Sour Chicken Wings! Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Chicken wings 7 1/2 ounces Tomato sauce (half can) 2 tablespoons Orange marmalade 1 tablespoon Honey 2 teaspoons Ginger -- minced 2 teaspoons Fermented chili sauce -- (Summit brand) 2 teaspoons Pepper vinegar 4 Garlic cloves -- peeled 1 teaspoon Salt (scant) 2 teaspoons MSG 1/2 cup Water (more as needed) ds Tabasco, to taste -(or other hot pepper -sauce) Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses. Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve. Enjoy everyone:0)
Apple Pie with a twist-Caramel!!!! Want to try this tasty treat? Here is the recipe! Enjoy!!!! :0) Caramel Apple Pie PASTRY 2 c flour 1/4 t salt 12 c oil 5 T water FILLING 6 granny Smith apple 2/3 c caramel sauce 1/2 c flour 1/4 t cinnamon PASTRY - Combine flour & salt. Mix together water & oil, add to flour stirring with a fork. Roll out pastry between pieces of waxed paper. FILLING - Peel & thinnly slice apples. Add flour to apples & place in pie shell. Pour Caramel Sauce over apples. Sprinkle with cinnamon. Cover with top pastry & bake at 420 degrees for 15 minutes. Reduce temperature to 350 degrees & continue baking until golden brown.
What can I say about this Cheese Cake? Nothing it speaks for itself! But it looks absolutely Delicious!! Want to try it? Here is the Recipe! Enjoy!!!:0) Frozen Peppermint Cheesecake 1 1⁄4-cup chocolate wafer cookie crumbs (about 24 wafers) 1⁄4 cup sugar 1⁄4 cup margarine or butter, melted 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk ) 1 cup crushed hard peppermint candy Red food coloring, optional 2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping) Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pan. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream. Pour into prepared pan, and cover. Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer. Makes 2- 9" pies.