The ultimate snack for Superbowl and party fans!
CHICKEN WINGS!
BBQ, Buffalo, honey....its all the same.
I make them baked. Preheat the oven to 375, put the wings in a baking dish (size depends on how many wings you want to make. I usually use a 9" x 13" pan). You can cover them with BBQ sauce--any flavor. I cover mine with reg BBQ sauce AND honey..mmm. Spicy and sweet, and gooey but so good. Cook them until they are done, I'd say 20-30 mins depending on how many you have.
But for you buffalo wings fans, here's a recipe for you!
1 cup all-purpose
1tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)
-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.
Notes: I use Frank's® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's® Hot Sauce. I'm sure another hot sauce like Tabasco® would work fine, but Frank's® has a great flavor, not just heat. Use ranch dressing or blue cheese dressing as a dip for these fabulous wings!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Saturday, February 2, 2008
Friday, February 1, 2008
Two Recipes!
This has been a crazy week for me! Sorry that I have missed a few days (I have a sick child home from school the last 2 days!) so I am putting up TWO good recipes for today!
Fried Ravioli...mmm!
1 (16-ounce) package frozen cheese ravioli, thawed
2 large eggs, beaten
2 tablespoons milk
Salt and freshly ground pepper to taste
2 cups bread crumbs
Vegetable oil for frying
1 (26 to 28-ounce) jar of marinara sauce, heated
Heat oil in deep-fat fryer to 300*F (150*C). (I'm sure you could also do this in a bigger frying pan!)
Beat the eggs with the milk; season with salt and pepper. Dip ravioli into egg mixture and then coat with bread crumbs. Fry about 4 to 6 ravioli at a time. Drain on paper towels.
Serve with warm marinara sauce to dip in.
Stuffed Crust Pizza Snacks
2 cans Pillsbury® Refrigerated Pizza Crust
8 ounces Mozzarella cheese, cut into 48 cubes
48 slices pepperoni
1/4 cup olive oil OR vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 teaspoons freshly grated Parmesan cheese
Heat oven to 400 degrees Fahrenheit. Spray two 9-inch pie pans or one 13 x 9-inch pan with nonstick cooking spray.
Remove dough from both cans; unroll. Starting at center, press out each dough rectangle to form a 12 x 8-inch rectangle. Cut each rectangle into 24 squares.
Top each square with cheese cubes and a pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
In a small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
Bake at 400 degrees Fahrenheit for 16 to 22 minutes or until golden brown. Serve warm.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Fried Ravioli...mmm!
1 (16-ounce) package frozen cheese ravioli, thawed
2 large eggs, beaten
2 tablespoons milk
Salt and freshly ground pepper to taste
2 cups bread crumbs
Vegetable oil for frying
1 (26 to 28-ounce) jar of marinara sauce, heated
Heat oil in deep-fat fryer to 300*F (150*C). (I'm sure you could also do this in a bigger frying pan!)
Beat the eggs with the milk; season with salt and pepper. Dip ravioli into egg mixture and then coat with bread crumbs. Fry about 4 to 6 ravioli at a time. Drain on paper towels.
Serve with warm marinara sauce to dip in.
Stuffed Crust Pizza Snacks
2 cans Pillsbury® Refrigerated Pizza Crust
8 ounces Mozzarella cheese, cut into 48 cubes
48 slices pepperoni
1/4 cup olive oil OR vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 teaspoons freshly grated Parmesan cheese
Heat oven to 400 degrees Fahrenheit. Spray two 9-inch pie pans or one 13 x 9-inch pan with nonstick cooking spray.
Remove dough from both cans; unroll. Starting at center, press out each dough rectangle to form a 12 x 8-inch rectangle. Cut each rectangle into 24 squares.
Top each square with cheese cubes and a pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
In a small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
Bake at 400 degrees Fahrenheit for 16 to 22 minutes or until golden brown. Serve warm.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Wednesday, January 30, 2008
Layered Taco Dip!
This is so good...who wouldn't eat a taco dip? Well, unless you don't like tacos!
Ingredients:
16 oz. can refried beans
1 cup salsa
2 cups sour cream
2 avocados
2 Tbsp. lime or lemon juice
1 clove garlic, minced
2 Tbsp. sour cream
1 cup salsa
2 cups shredded lettuce
2 tomatoes, seeded and chopped
2 cups shredded Pepper Jack cheese
Tortilla chips
In medium bowl or platter, mix beans and 1 cup salsa and spread evenly on a 12" round platter. Top with 2 cups sour cream. Mash avocados with lime juice, garlic and 2 Tbsp. sour cream. Spread over sour cream on platter. Top with remaining 1 cup salsa. Sprinkle with lettuce, then tomatoes and cheese. Refrigerate 2 hours to blend flavors, then serve with tortilla chips and vegetables.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Ingredients:
16 oz. can refried beans
1 cup salsa
2 cups sour cream
2 avocados
2 Tbsp. lime or lemon juice
1 clove garlic, minced
2 Tbsp. sour cream
1 cup salsa
2 cups shredded lettuce
2 tomatoes, seeded and chopped
2 cups shredded Pepper Jack cheese
Tortilla chips
In medium bowl or platter, mix beans and 1 cup salsa and spread evenly on a 12" round platter. Top with 2 cups sour cream. Mash avocados with lime juice, garlic and 2 Tbsp. sour cream. Spread over sour cream on platter. Top with remaining 1 cup salsa. Sprinkle with lettuce, then tomatoes and cheese. Refrigerate 2 hours to blend flavors, then serve with tortilla chips and vegetables.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Tuesday, January 29, 2008
Homemade Cheese Sticks
Mmm...another great snacky food idea for the big game on Sunday!
1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired
1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired
1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Monday, January 28, 2008
In Honor of Super Bowl!
Chex Mix. Yummy!
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
2 cups honey mustard flavor small pretzel twists, pieces or nuggets
1 cup smoked almonds
1/4 cup butter or margarine
2 tablespoons yellow mustard or hot and spicy mustard
2 tablespoons honey
1 teaspoon seasoned salt
1. In large microwavable bowl, mix cereals, pretzels and almonds.
2. In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.
3. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
2 cups honey mustard flavor small pretzel twists, pieces or nuggets
1 cup smoked almonds
1/4 cup butter or margarine
2 tablespoons yellow mustard or hot and spicy mustard
2 tablespoons honey
1 teaspoon seasoned salt
1. In large microwavable bowl, mix cereals, pretzels and almonds.
2. In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.
3. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
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