Homemade oven baked hot wings

 

Ingredients:

• 1 1/3 C flour
• 2 T cayene pepper
• 2 T black pepper, coarse ground
• 1/3 C (plus a little) Chili powder
• 2 1/2 tsp onion powder
• 1 1/2 tsp salt, sea prefered for its fine grain
  *each of these measurements is approximate — I tend to cook by eye, but this time tried to measure while eyeing the amount
• 1 large bottle of Frank’s Hot Sauce
• 1 stick of butter

Instructions
Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I’m done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
Place wings on a standard plate and refrigerate for 30 – 40 minutes.
Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
Preheat oven to 375 degrees.
Flip the wings over once on the pan to coat both sides with oil.
Place in the 375 degree oven and set timer for 60 minutes.
After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
Combine 1 bottle of Frank’s RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
During the 5 minute rest, prepare “serving dish” and “refuse dish.” Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!
After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
Place them in the serving dish. Grab a beer or margarita and ENJOY!

Chocolate Pie

 

Ingredients:

• 1 c sugar
• 1/2 c flour
• 1/4 tsp salt
• 3 c milk
• 1/2 c cocoa
• 3 egg yolks, slightly beaten
• 2 Tbsp butter
• 1 tsp Vanilla
• 1 baked pie shell

Instructions:
Mix sugar, flour, salt, and cocoa in top of double boiler.
Stir in milk and cook for 15 minutes over hot water, stirring constantly until thick.
Add egg yolks and cook 3 minutes.
Add butter, cool.
Add vanilla and pour into baked 9″ pie shell.
Make meringue from remaining 3 egg whites, using 6 tablespoons sugar and 1 tablespoon lemon juice or 3/4 teaspoon cream of tartar.
Spread on pie and bake at 350 degrees for about 15 to 20 minutes.

Broiled Scallops

 

Ingredients

• 1 1/2 pounds bay scallops
• 1 tablespoon garlic salt
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice

Directions
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Brown Sugar Caramel Pound Cake

 

Ingredients:

• 1 ½ cups butter softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 8oz bag toffee chips (I use Heath)
• 1 cup pecans, chopped
• Caramel Drizzle:
• 1 – 14 oz can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle:
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

Yummy Cream Puffs And Chocolate Eclairs – It’s A Pastry Frenzy!

 

Ingredients

PASTRY SHELLS

• 1 cup water
• 1/2 cup (8 tablespoons) Kerrygold unsalted butter
• 3/8 teaspoon Morton salt
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 4 large eggs

CREAM PUFF FILLING

• 2 cups heavy or whipping cream
• 1/4 cup granulated Domino sugar, or to taste
• 1 teaspoon McCormick vanilla extract

CHOCOLATE ÉCLAIR FILLING

• pastry cream filling

*See easy substitute in tips, below.

ICING

• 1 cup Toll House chocolate chips or chopped semisweet chocolate
• 1/2 cup heavy or whipping cream

Instructions

Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.

Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It’ll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.

Transfer the mixture to a mixer, and beat in the eggs one at a time; it’ll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3″ apart, to allow for expansion. For éclairs, pipe the batter into 5″ logs about 1/2″ to 3/4″ in diameter.

Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don’t open the oven door while the pastries are baking.

Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they’re cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.

To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer’s whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.

Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners’ sugar, and serve.

To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You’ll need about 3 cups of filling.

Spoon the filling into the éclair shells.

To make the icing, place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.

Heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Pan Seared Shrimp That’ll Knock You Into Next Week!

 

Ingredients

• 2 tsp Wesson vegetable oil
• 1 1/2 lbs shrimp, peeled and deveined (weight after peeled)
• 1/4 tsp Morton salt
• 1/4 tsp ground black pepper
• 1/4 tsp crushed red pepper
• 2 tbsp McCormick dry parsley (optional)
• lemon wedges

Instructions

Heat 1 tsp oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp with salt, pepper, parsley and crushed red pepper. Add half of the shrimp to the pan in single layer and cook until edges turn pink about 1 minute. Remove pan from heat, flip shrimp using tongs and let it stand about 30 seconds until all of the shrimp is opaque except for the center. Transfer to a plate and repeat with the second batch and the remaining teaspoon of oil. After the second batch has stood off the heat, add the first batch to the pan and toss to combine. Cover skillet and let shrimp stand for 1 – 2 minutes. Shrimp will now be cooked through. Serve immediately with lemon wedges.

Fill Your Belly With This Delicious Slow Cooker Pepper Steak

 

Ingredients

• 6 to 8 pepper steaks
• 1 large can mushroom soup
• 1 Tbsp gravy master
• 1 large onion, sliced in rings
• 1 bell pepper, cut in strips
• 1 c fresh or canned mushrooms
• 1 c Gold Medal flour
• 4 beef bouillon cubes
• black pepper
• 4 Tbsp Wesson cooking oil

Instructions

1. Roll pepper steaks in flour and pepper.
2. Fry in cooking oil over medium heat until lightly browned.
3. Place in crock pot, pour soup over meat. Add the Gravy Master and bouillon cubes.
4. Arrange vegetables on top.
5. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.