Easy Hot Wings
1 1/2 cups favorite hot sauce
1 cup favorite Italian salad dressing
5 pounds chicken wings

Mix the hot sauce and salad dressing together in a large bowl or storage bag. Add the wings and toss well to coat. Cover or seal and refrigerate overnight or up to 48 hours. Grill until cooked through and slightly crispy, about 15 minutes, or bake at 425 degrees for 40 to 45 minutes, turning occasionally. Serve hot. Makes six servings.

Do it yourself Primanti Bros sandwiches
any kind of deli meat you love
Texas Toast
french fries
Coleslaw
Slice of tomato

Put any kind of meat you like on the texas toast then top with fries, coleslaw and a slice of tomato.

Click here to check out the Primanti Bros. restaurant in Pittsburgh!

Jalapeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chiles, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
toasted baguette slices

Stir together cream cheese and mayo in a large bowl until smooth. Stir in green chiles and jalapeno peppers.  Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan Cheese. Microwave on high until hot, about 3 minutes.  You can also bake the spread to brown the cheese.  Bake at 375 degrees F for about 30 minutes.

Bacon Wrapped Smokies
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Preheat the oven to 325 degrees F. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Best Ever Jalapeno Poppers
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Restaurant-Style Potato Skins
6 potatoes
1 cup vegetable oil
8 ounces shredded Cheddar cheese
1/8 cup bacon bits
1 (16 ounce) container sour cream

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking pan. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Pulled Pork sandwiches
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) bbq sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
sandwich rolls
coleslaw, optional

Place pork roast in a lightly greased 3 1/2 to 5 quart slow cooker. Combine onion, bbq sauce, honey, and hot pepper; pour over roast. Cover and cook on low setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired. Delicious with beans and coleslaw! Serves 6.

Chili Lime Spice Mix for Chips (from Food Network’s Tyler Florence)
Spice Mix:
1/2 dried ancho chile, seeded and hand-torn into pieces
1 teaspoon while coriander seeds
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon dried oregano
pinch ground cinnamon
1 teaspoon sugar
1 tablespoons kosher salt
1/8 teaspoon freshly ground black pepper
2 bags of your favorite potato chips
2 limes, grated on a microplane

Preheat oven to 350 degrees. Combine spice ingredients in a spice grinder and grind until you have a fine powder. Take 2 large cookie sheets and spread chips out evenly. Place in the oven for about 5 to 7 minutes, until they are just warmed through and release some of their oil (this will help the spice mixture stick). Sprinkle spice mix over the warm chips – or toss chips and spice mixture together in a very large mixing bowl. Grate fresh lime zest over the top and serve.

Sam found this recipe at foodnetwork.com

Bacon & Cheddar Dip
1 package (1 oz size) ranch party dip
1 pint sour cream
1/4 cup bacon bits
1 cup shredded cheddar cheese

Combine dip mix with sour cream. Add bacon bits and cheese. Mix together and chill. Serve with chips, crackers or vegetables.

Buffalo Chicken Dip
Spread layers in 9×13 pan as listed:
2 (8 oz.) packages soft cream cheese
2 cans white chunk chicken – drained
1 bottle (or to taste) of favorite buffalo wing sauce
ranch dressing (as much as you like)
8 oz (or more) of shredded Monterrey jack cheese or Colby jack.

Bake at 350 degrees until hot and bubbly. Serve with Frito Scoops.

This recipe is from Kathleen.

Sam’s Beer Bread recipe
3 cups self-rising flour
3 T sugar
1-12 oz. amber beer, room temperature
1 T butter, melted

Preheat the oven to 375 degrees. Mix the flour, sugar and beer until thoroughly blended into a dough. Put into a greased and lightly floured loaf pan and cover with plastic wrap for five minutes. After five minutes remove the wrap and brush the melted butter on top and place in oven. Bake 40-45 minutes or until lightly brown. Cut and serve warm.



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