Nutty Chicken Wings made by Stacey
1 cup finely chopped dry roasted, skinless peanuts
1/2 cup fine dry bread crumbs
1 1/4 tsp. salt
1/2 tsp. poultry seasoning
freshly ground black pepper
8 chicken wings
1/4 cup chicken broth
Preheat oven to 400 degrees. Mix peanuts, bread crumbs, and seasonings together. Dip chicken wings in broth, then in peanut mixture until coated all over. Place in single layer on foil-lined pan. Bake for 40 minutes, or until tender. Do not turn chicken during baking. Remove from oven and serve.
Smooth and Savory Mushroom Pate made by Diane
1 Tbsp. olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups thinly sliced white mushrooms
1/2 tsp. dried savory
1 Tbsp. brandy or cognac (optional)
2 tsp. soy sauce
salt and freshly ground black pepper
1/2 cup raw cashews
chopped fresh parsley, for garnish
In a large skillet, heat the oil over medium heat. Add the onion and garlic, cover, and cook until softened, about 3 mins. Add the mushrooms and savory. Stir in the brandy, if using, soy sauce, and salt and pepper to taste. Cook, uncovered, stirring occasionally until the mushrooms are soft and the liquid is evaporated, about 5 mins. Set aside to cool. In a food processor grind the cashews to a fine powder. Add the cooled mushroom mixture and process until smooth. Spoon the pate into a small crock or serving bowl. Smooth the top and sprinkle with parsley. Cover and refrigerate for at least 1 hour before serving. Properly stored, it will keep for up to 5 days. This is a vegan recipe!
Cocktail Meatballs made by Roseann
1 bag of pre-made cocktail meatballs
1 10 oz. jar of grape jelly
1 12 oz. bottle of chili sauce
Combine the jelly and chili sauce and pour over the meatballs and coat well. Let simmer for about 30 mins. and serve warm. So easy and delicious!
Pulled Pork Sliders made by Kathy
4 lb. pork shoulder roast
24 small dinner rolls
Rub:
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. onion powder
1 tsp. dried thyme
1 tsp. oregano
1/2 tsp. cayenne pepper
Sauce:
2 onions chopped
1 green pepper, chopped
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 5 oz. can tomato paste
1 1/2 Tbsp. chili powder
3 tsp. Worcestershire sauce
1 tsp. salt
Remove skin and excess fat from pork. Make spice rub and rub all over the meat. Cover with plastic wrap and refrigerate 8 hours or overnight. Make the sauce by combining all the ingredients in a slow cooker. Place the pork on top and cook on high for 5 1/2 hours or till tender. Remove pork. Remove 2 cups of sauce. Shred meat and stir pork back into the slow cooker and cook for 15 mins.
Pizza Dip made by Lori
1 can sliced black olives
1 jar green olives
1 pack of pepperoni, cut and chopped
1 can sliced mushrooms
1 pack cheddar cheese
1 pack mozzarella cheese
1 cup mayonnaise
Mix all together and place in a baking dish and bake at 350 degrees for 45 minutes or till bubbly.
Beefy Taco Dip made by Sandi
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/2 cup mayonnaise
1 pound ground beef
1 envelope taco seasoning mix
1 can (8 oz) tomato sauce
2 cups (8 oz) shredded cheddar or taco cheese
4 cups shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced
Tortilla chips
In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12 to 14 inch pizza pan or serving dish. Refrigerate for 1 hour. In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce and cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer. Refrigerate. Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper. Serve with chips.
White bean and artichoke spread made by Diane
1 (6 oz) jar marinated artichoke hearts, drained
1 1/2 cups cooked or 1 (16.5oz) great northern or other white beans, drained and rinsed
1 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground cayenne pepper
2 Tbsp. pitted chopped kalamata olives
In a food processor, combine the artichoke hearts, beans, parsley, oil, lemon juice, salt, and cayenne. Process until well blended. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and top with the chopped olives. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days. This is another Vegan recipe that is delicious.
Fabulous Cherry Bars made by Andrea
Base:
2 pouches (1 lb 1.4 oz each) Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
1/2 tsp. almond extract
2 eggs
Filling:
1 can (21 0z) cherry pie filling
Topping: 1 cup powdered sugar
1 Tbsp. milk
1/4 tsp. almond extract
Heat oven to 350 degrees. Spray bottom and sides of a 13 x 9 inch pan with cooking spray. In a large bowl stir all the base ingredients together until a soft dough forms. Press half of the dough in the bottom of the prepared pan. Spread the pie filling over the dough. Drop the remaining dough by teaspoonfuls over the filling. Bake 45 to 60 mins or until golden brown. Cool 10 mins. In a small bowl, stir the glaze ingredients until smooth. If necessary, add additional milk until thin enough to drizzle. Drizzle glaze over warm bars.
Raspberry Chocolate Bars made by Andrea
2 sticks butter, softened
2 cups flour
1/2 cup light brown sugar
1/4 tsp. salt
12 oz. semi-sweet chocolate chips (use 1 cup for sweetened condensed milk part and the rest for the top)
14 oz. can sweetened condensed milk
12 cup chopped nuts (I used pecans)
1/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Beat butter in large bowl till creamy. Beat in flour, brown sugar and salt till well mixed. Press 1 3/4 cup mixture with floured hands into 9 x 13 greased pan. Bake for 10-15 mins. or till edges are golden brown. Combine 1 cup chocolate chips with sweetened condensed milk in saucepan over low heat till melted and spread over the crust. Stir nuts into reserved crust mixture and sprinkle over the chocolate. Drop tsps. full of raspberry jam over the mixture. Sprinkle with remaining chocolate chips. Bake for 25-30 minutes or until center is set. Cool completely before cutting. I would suggest cutting them small - they are very rich but very yummy!
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