Thursday, January 31, 2013

Peaches and Cream French Toast

Cold today and suppose to be cold tomorrow.  Here is a recipe you make up tonight and bake tomorrow morning for a delicious hot breakfast




1 day old loaf French bread
8 eggs
2 cups whole milk
1/4 cup sugar
1 teaspoon vanilla extract
2 cans drained sliced peaches
1/2 cup packed dark brown sugar
1/2 teaspoon cinnamon
1/4 cup heavy cream

Butter a 9 x 13 inch baking dish. Cut bread into slices and arrange bread in a layer in dish.

In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Drain and arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly with plastic wrap and refrigerate over night.

Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Drizzle cream over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.  

Tomorrow I think I go international again and give you a real Hungarian beef goulash recipe.

Keep warm, be happy and may God bless you and yours.  


Wednesday, January 30, 2013

My Maid Rite Copy Cat Recipe



Do you love Maid Rites?  I sure do.  If I’m in a town where there is a Maid Rite (we lost ours years ago), I’ll often go there for lunch to have them.  The original Maid Rite in Marshall Town, Iowa was served on a warm bun and topped with mustard, onion and dill pickle.  I like mustard, ketchup, and pickle. 

I worked at Hayes Maid Rite back in the 60’s and fell in love with them then.  I got free meals as a benefit and I usually got a Maid Rite.  Duane would make up the Maid Rite meat fresh each day and did not share his recipe.  I just observed and he’d teased me showing me a bottle of what he called his secret ingredient.  No label was on the big bottle.  He did nothing more than add water to what looked like hamburger and let it cook down until all the moisture was out of the beef.  He then add his “secret ingredient” by shaking a little of it over the meat and stirring.

Some years ago, I saw a TV show on the Food Channel where they visited the original Maid Rite in Marshall Town.  They gave a bit of the secret away then saying that they ground up an entire beef getting the benefit of the best cuts.  They also said that they used only one other ingredient, that being Worcestershire sauce. 

You are going to have to trust my memory and me remembering back many years ago.  No promises on being 100% correct but try it and see if it is not close to what you think it should taste like. 

The secret is whole beef or really good beef and no seasoning other than Worcestershire sauce.  That must have been Duane’s secret ingredient in the bottle.


 So today I am cooking up 2 lbs. of 90% lean hamburger.  I add about 1 ½ cups of water to it and let it cook and simmer until all the liquid is gone and all of the beef is broken up.  I add about a tablespoon of Worcestershire sauce and put it on a warm grilled bun.  Put on the toppings you like or make it a Cheese Rite with a slice of cheese.  As a waitress at Hayes, I was responsible for making up the Maid Rites as they were ordered and wrapping them in one piece of paper.  I have wonderful memories of working there.

I’ll use the left over meat for Tacos by adding onion powder, garlic powder, cumin, and chili powder.  You can also turn it into a Sloppy Jo if you like for another sandwich.  Add ketchup, onion powder, a little brown sugar, and a tsp. of vinegar, and salt and pepper to taste. I don't really use a recipe making these.  Depending on the amount of beef I cook up, I just toss and taste.  This is a great dish to be made in the crock pot.  It will stay warm and people can make their own when they wish. 


Either sandwich would be great for sandwiches or sliders for the Super Bowl this week end. Don't forget to serve it with a spoon.

Be happy and may God bless you and yours.  


Tuesday, January 29, 2013

Homemade Hot Sauce




Everyone has their favorite hot sauce.  I always have Louisiana and Tapatio hot sauce in my refrigerator.  Ever thought of making your own?  Here is a simple recipe for making one with your label on it.  You can make it hotter by adding a couple more peppers.  This is plenty hot for me.  Try it on your next Buffalo wings.

Hot Sauce

4 habanera peppers
3 garlic cloves, minced
¾ cup onions, thinly sliced
¾ cup of distilled white vinegar
¾ teaspoon of salt
A few sprays of cooking spray

Chop the chilies. (Use gloves and rub your eyes.)

After spraying the pan with cooking spray, sauté onions for 4 minutes (medium heat); add the garlic and cook another minute.  Do not walk away and let the garlic burn.

Add peppers, white vinegar and salt, and bring to a simmer.

Reduce heat to low, cover and simmer for another eight or nine minutes.

Pour mixture into a food processor or blender and puree until smooth.

Pour into a container and let it cool uncovered. Cover with an air-tight lid (mason jar is great) and refrigerate for a few days to let flavors blend. 


Hot Buffalo Wings

Super Bowl is coming up Sunday.  These would be nice to show off to your guests.  


3 lbs. chicken wing drumettes
1  cup flour
2 tablespoons cornstarch
1 tablespoon ground pepper
1/2 tablespoon salt
5 cups vegetable oil
4 tablespoons melted butter
1/2 cup lemon juice
1/3 cup hot sauce
1  tablespoon sugar

Rinse and pat dry chicken with a paper towel. Set to the side.

Mix flour, corn starch, ground pepper, and salt in a bowl. Mix well and add chicken to flour mixture. Toss to coat. Shake the flour from chicken, and place on a cooling rack.  You may oven bake these with no coating on them if you do not want to fry or use a coating, but the real Buffalo wings are fried.

In a frying pan over a medium heat add oil and allow to get hot (350 degrees F); add in chicken and fry for 14 minutes or until cooked all the way through (maybe longer if they are big wings). Remove from oil and set to the side.

In a bowl add butter, lemon, hot sauce, and sugar. Mix well. Then toss wings in sauce.  Place on a plate and eat hot.  Serve them with Ranch Dressing and carrots and celery. 

Be happy and may God bless you and yours.   

Monday, January 28, 2013

Three Cheeses and Shrimp Manicotti


I love manicotti.  When ever I go to the Olive Garden, I always seem to pick it.  Thought I'd share a great Italian manicotti recipe with you today with a twist adding shrimp to the stuffing.

1 box manicotti pasta
1 lb. cooked shrimp, cut into small bite size pieces
1 container ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 clove garlic, minced
1 tsp. onion powder
Salt and pepper

Preheat oven to 350 degrees. Spray large lasagna casserole dish with non-stick cooking spray. Set aside. Cook manicotti in salted, boiling water with a drizzle of olive oil until al dente, about 8 minutes. Drain and set aside to cool slightly. In a large bowl, combine cooked shrimp, cheeses, garlic, and seasonings.

Béchamel Sauce

5 tablespoon butter
2 cloves garlic
1/2 cup flour
4 cups warm milk
Salt and pepper to taste
Pinch of nutmeg

In a medium saucepan, melt the butter over medium heat. Add the chopped garlic and cook for 2 minutes. Add the flour and whisk until smooth, about 2 minutes. Add the warm milk, whisking constantly, until the sauce is thick and creamy, about 8 minutes. Season with salt, pepper, and nutmeg. Taste for seasonings and adjust if needed. Remove from heat and set aside.

Put the cheese mixture in a large baggie and cut the tip off baggie.  Make it large enough to pipe the stuffing. Stuff each manicotti with shrimp and cheese mixture. Arrange in prepared casserole dish side by side in a single layer. Cover with béchamel sauce. Top with additional mozzarella cheese if you like. Bake in preheated oven for 25 minutes until cheese is heated through and bubbly. Let cool for at least 5 minutes so manicotti can set.

Variation – Before serving, you may also pour a little red marinara sauce over the béchameli for additional color and flavor.  You may also add chopped spinach to the stuffing or replace the shrimp with chopped up chicken. 

This freezes nicely for another meal.

Have a great Monday.  Be happy and may God bless you and yours.




Sunday, January 27, 2013

Bacon, Jalapeno and Apple Jam Chicken Wings


Last night I made chicken wings using the jam recipe I made this week.  It was a test to see what I could use the jam on and the wings were outstanding.   I also tried it on meatballs earlier this week and it was good, but I loved the wings.  I'm now going to try to use it in my baked bean.  I love Bush's Original Baked Beans, but usually goose them up with maple syrup, bacon, onion powder, and a barbecue sauce for a little heat.  My thought was that the jam has some of that in it so am adding a couple of teaspoons full to my beans.

To make the wings, I pre-baked the wings.   Preheat then oven to 425 degrees F.

Oil a baking sheet (or 2) and spread your wings out evenly.  Salt and pepper the wings.  


Bake in oven for 45 to 60 minutes. You want to make sure they’re nice and crispy!

In a large bowl, mix your jam with a tablespoon of warm water.  Drop your baked wings into the mixture and toss to fully coat with the jam. 


You may sprinkle them with sesame seeds or green onion when serving.  

Repeating bacon, jalapeno, apple Jam recipe again.


Bacon, Jalapeno and Apple Jam

9 slices of pre-cooked bacon cut up with kitchen scissors into small pieces
2 large apples, peeled and diced into 1/4 inch dices or grated (I grated the apple for quicker cooking)
Dash of salt
1/2 cup diced jalapenos (deseeded and chopped in small food processor)
1/2 cup apple cider vinegar or a good balsamic vinegar (I used a good balsamic)
1 cup packed brown sugar
½ cup white sugar
½ cup maple syrup
¾  cup apple cranberry juice

Fry bacon and set aside or you can use the precooked bacon for convenience like I did. 

In a medium sauce pan, cook your apples in the apple cranberry juice until tender.  Add the vinegar, sugars, maple syrup, salt, jalapeno's and bacon.

Bring the jam to a boil and then reduce heat to medium low.  Simmer for 60 minutes.  Stir the jam every 15 minutes.

If you do not like heat, you may wish to reduce the amount of peppers in half.  With the extra sugar I added to the recipe, I’m happy with the heat because I deseeded the pepper.  I really like the brown sugar and maple syrup flavor with the bacon.

To test you jam, put a half teaspoonful of the jelly on a chilled plate (put plate in the freezer). Allow the jelly to cool a few seconds; push it with your fingertip. If it wrinkles up, it's ready.  If not, then boil another 15 minutes and test again. 

Store the jam in the refrigerator.

Try it.....you'll like it if you like bacon, heat, and sweet.  That is me all over.

Be happy and may God bless you and yours.


Apple Fritter

It is what's for breakfast

I canned apples last fall and need to start using some of them up.  For Sunday brunch or breakfast when you have time to fuss, try this apple fritter recipe.  You can use canned apples or fresh, which ever you like.  I’m going to used my apple-pie-in-a-jar in the recipe, but will drain and just use the apples.

2 large good baking apples peeled, cored and chopped or 2 cups of canned apples drained.
1 1/2 cups all purpose flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 eggs
2 tablespoons melted butter
3/4 cup milk
2 teaspoons vanilla flavoring
Oil for frying
                                                        
Mix flour, sugar, baking powder, salt and cinnamon in a large bowl with a whisk.  Set aside. 

In a small bowl combine milk, eggs, vanilla, butter and beat with whisk.  Combine two bowls pouring the smaller into the larger and mixing well.  Fold apples into the batter.

The consistency will be like a thick pancake batter.


Pour enough oil into skillet to make about 1/2 inch deep.  Heat oil (medium) and drop heaping teaspoon spoonfuls of batter into hot oil once the oil hot (make a small test one). Cook until brown on one side, flip and continue frying until both sides are golden brown.  Around 2 minutes on each side.  Watch for bubbles like a pancake and that usually tells you that it is ready to flip.


Remove and drain on paper towels.  The recipe makes about 1 1/2 dozen fritters depending on what size you make them.



You can dip them in glaze, drizzle them with honey or just shake powdered sugar on them.  Do it while they are still warm.  I like them with just a little powdered sugar. 

Variation -  You can use the same recipe and use sliced bananas to make a banana fritter.  You can change up the fruit to what ever you fancy.

The smell will raise everyone in the house and tell them that something warm and wonderful is waiting for them.

Have a warm and wonderful Sunday.  Be happy and may God bless you and yours.

Saturday, January 26, 2013

Korean Ground Beef Lettuce Wraps



When my grandson Saylor visits he can't eat anything with gluten or dairy, so I'm always looking for recipes I can fix for him. Next week is his week end at Grandmas.  I fix him lettuce wrap a lot because he likes them and they fit his diet.  They are also good for us.  I saved this one because it is Korean and I love to introduce my grandsons to new cultures and food when I can.

1 pound lean ground beef
2 garlic cloves, minced
1 tablespoon sesame oil
1 teaspoon chili powder
3 tablespoons brown sugar
1 teaspoon fresh ginger, grated
1/4 cup soy sauce (I have to make sure it is gluten free.  Most soy sauce has gluten in it)
3 green onions, sliced
Cooked white rice
Lettuce leaves

In a large skillet, brown the ground beef and garlic over medium high heat. Reduce heat to medium. Add the sesame oil, chili powder, brown sugar, ginger and soy sauce. Simmer for 5 to 7 minutes. Serve with the rice rolled inside the lettuce leaves.

Variation - The meat can also be used in a sandwich on a bun.  

It's good to try something new and of another culture.  I think you will like this very simple recipe.  

Be happy and may God bless you and yours. 

Friday, January 25, 2013

Blueberry Oatmeal Bread



Blueberries are very low in calories. 100 fresh berries provide only 57 calories. However, they possess health benefiting nutrients such as soluble dietary fiber, minerals, vitamins, and anti-oxidants that contribute immensely towards you health.

Blueberries are among the highest anti-oxidant value fruits you can eat.  Research studies suggest that blueberries help lower blood sugar levels and control blood-glucose levels in type-II diabetes.  They are full of vitamins and minerals helping control blood pressure and help produce red blood cells.  So much from such a little berry. 


This is another good recipe to get those blueberries into your diet.  

1/2 cup butter
1 cup granulated sugar
2 eggs
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup your favorite blueberry yogurt 
1 1/2 cup all purpose flour
1 cup oats
1 cup blueberries (fresh or frozen)
1/2 pecans or walnuts (optional)

Cream butter and sugar, then add eggs and vanilla until creamy.

Add the cinnamon, baking soda, salt, yogurt, flour, and oats; mix together all ingredients until you have a thick batter. Add nuts if you like. Finally gently fold in your blueberries. 

Pour into a greased and floured loaf pan, smooth out top and sprinkle with oats. Bake at 350 degrees F. for 65 to 75 minutes or until done.  Cool 15 minutes, remove from pan.  Allow to cool completely.

Your family will love it and the smell.......no air freshener can create that smell.  

Be happy and may God bless you and yours.  

Thursday, January 24, 2013

Chicken and Broccoli in Puffed Pastry


You can buy puffed pastry shells already made, but I have a terrible time finding them.  If I see them, I usually grab a couple for the freezer.  This is what I do when I can't get the shells....I punt by making my own in a very large muffin tin.


1/2 package of Puff Pastry (1 sheet)
1 can Cream of Chicken Soup or cheesy broccoli soup
1/3 cup grated Parmesan cheese or cheddar cheese
1 tablespoon of Worcestershire sauce
1 1/2 cups pulled chicken
1 cup chopped broccoli
Parmesan or cheddar for Topping

Heat the oven to 350° F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10 x 14 inch rectangle. Cut the pastry sheet into 4 squares. Press the pastry squares into extra large muffin pan cups.  Double the recipe if you use both sheets.

In a medium size bowl, add the pulled chicken, soup, cheese, Worcestershire sauce and broccoli.  Mix well.  Pour the soup mixture into each pastry purse, dividing evenly between each one.  This is another one of those times I would use my dried condensed cream soup mix instead of the canned soup. Either will work in the recipe.  You could even use the canned cheese soup or the cream of broccoli soup.

The full recipe is under a blog in October, 2012.  Just use 1/3 cup of the mix and 1 ¼ cups water.  That equals 1 can of soup.




Bake for 15 minutes, remove and sprinkle each one with additional cheese of your choice and return for another 2 minutes or until golden and bubbly on top.
  
Thank you Pepperidge Farm for making things easy for me. 

Be happy and may God bless you and yours.  

Wednesday, January 23, 2013

Jalapeno Bacon Jam


I completely ended up rewriting a recipe that sounded good, because when I taste tested it, I did not like it.  I’ll share the original and then a very, modified version with you.  The first is the original recipe I got off of FB.  The second is using the idea of bacon and jalapeno jam and changing it into a bacon, jalapeno and apple jam.  The first recipe calls for coffee and I do not drink coffee and have never learned to like the flavor of it so decided to change it to apple juice when I made the original.  When I made the second batch I used apple cranberry juice for both color and taste.  Since I was going with apple juice, I changed out the onion for an apple in the 2nd batch.

You have to like heat to like either of these jams.  If you serve it with cream cheese it cuts the heat.  I also added a little more sugar than the original recipe.  You pick which you want to try or try both.  You’ll see the changes.





Bacon, Jalapeno and Onion Jam


(cut and pasted from FB http://www.simply-gourmet.com/2013/01/261-bacon-jalapeno-and-onion-jam.html)



9 slices of thick bacon, cut into 1/2 inch slices, cooked until brown (not crispy)
4 tablespoons of bacon grease, reserved from frying up bacon
1 large red onion, diced into 1/4 inch squares (yielded about 2.5 cups)
1 tablespoon mined garlic
dash of salt
1/4 cup diced jalapenos (this amount makes it spicy, use less if worried about the temperature)
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup (don't use imitation or artificial syrups)
3/4 cup brewed coffee (I used apple juice)


Note:  I did not cook my bacon until it was crispy. I wanted it to be brown and chewy.  This allows the liquids in the recipe a chance to flavor and marinate the bacon.

In a medium size sauté pan, add 2 Tablespoons of bacon grease.  Wait until it is hot enough to sauté and add the diced onion and garlic.  Cook until the onions are clear-8 minutes- on medium heat, stirring every once in a while.  If they start to stick to the bottom of the pan, add a bit more grease.

In a medium sauce pan, add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapeno's and bacon.

When the onions and garlic are done, add these to the medium sauce pan too.

Bring the jam to a boil and then reduce heat to medium low--the jam should simmer for 45 minutes.  I would check the jam every 15 minutes and stir once.

My version is a big rewrite.  I really like mine and am saving it for future use.  This is a test to see just how daring you really are.

Bacon, Jalapeno and Apple Jam

9 slices of pre-cooked bacon cut up with kitchen scissors into small pieces
2 large apples, peeled and diced into 1/4 inch dices or grated (I grated the apple for quicker cooking)
Dash of salt
1/2 cup diced jalapenos (deseeded and chopped in small food processor)
1/2 cup apple cider vinegar or a good balsamic vinegar (I used a good balsamic)
1 cup packed brown sugar
½ cup white sugar
½ cup maple syrup
¾  cup apple cranberry juice

Fry bacon and set aside or you can use the precooked bacon for convenience like I did.  I also did not use the bacon grease in this recipe.

In a medium sauce pan, cook your apples in the apple cranberry juice until tender.  Add the vinegar, sugars, maple syrup, salt, jalapeno's and bacon.

Bring the jam to a boil and then reduce heat to medium low.  Simmer for 60 minutes.  Stir the jam every 15 minutes.

If you do not like heat, you may wish to reduce the amount of peppers in half.  With the extra sugar I added to the recipe, I’m happy with the heat because I deseeded the pepper.  I really like the brown sugar and maple syrup flavor with the bacon.

To test you jam, put a half teaspoonful of the jelly on a chilled plate (put plate in the freezer). Allow the jelly to cool a few seconds; push it with your fingertip. If it wrinkles up, it's ready.  If not, then boil another 15 minutes and test again. 

Store the jam in the refrigerator.

Serve the jam on crackers with cream cheese or crusty French bread. 

I think it might be nice on meatballs for an appetizer or chicken wings or Little Smokies also.  Experiment with it and see what you come up with. 




I tried the meatballs and they were very good.  I just added a tiny bit of water to the jam and heated the meatballs in it.  You can do the same thing with baked chicken wings or the Little Smokies.


I'm taking some to my son Eddie and letting them be my guinea pigs.  I hope they like it and you too.

Going to be another frigid day here in Iowa.  This will heat things up a bit.  Have a great day, be happy and may God bless you and yours.   




Tuesday, January 22, 2013

Apple Bacon Coleslaw



I love coleslaw.  It is a must with fried chicken or pulled pork.  This recipe is over the top because it has bacon in it and pears wonderful with the apples and cabbage.  Give it a try the next time you make a slaw.  

¼ cup cider vinegar
1 cup mayonnaise
1/3 cup honey
2 teaspoons Kosher salt
¼ cup pulp free orange juice
Juice from a half of fresh lemon
1 teaspoon pepper
Mustard seed (optional)
1 medium cabbage, cored, shredded
6 slices of bacon fried crispy
1 small bunch green onions
1/2 cup finely minced parsley leaves (optional)
4 firm apples, peeled, cored and shredded

Mix the first 8 ingredients for the dressing in a large bowl.

Shred the cabbage and apples.  Chop scallions and parsley.

Fry bacon crispy and chop in small pieces.

Add all the other ingredients to the dressing and toss well.  Let it sit in the refrigerator over night.  This allows the liquids to bleed out of the cabbage and apples into the slaw making a moister salad.

I got jalapenos at the store yesterday and am going to make a recipe for jalapeno jam I have never tried before today. It calls for bacon also.   I'll share it tomorrow if it turns out well.  I can see already, I'm going to make some changes.  

Going to be another frigid day here.  Stay warm and happy.  May God bless you and yours.

Monday, January 21, 2013

Crescent Rolls



I love the smell of bread in the oven.  It is one of those smells that screams “Lovin’ from the oven” as Pillsbury dough boy says.  I’m sharing a copy cat recipe of Pillsbury crescent rolls with you and then a couple of ways to use them or the store bought if you want it easy and time is short.  

Pillsbury Crescent Rolls - Copycat Recipe

2 packs of active dry yeast
3/4 cup warm water (105 to 110 degrees)
1/2 cup sugar
1 tsp. salt
2 large eggs
1/2 cup butter
4 cups  flour
Butter

In a large mixing bowl, dissolve the yeast in the warm water.  No hotter than 110 degrees or you will kill the yeast.  Stir in the sugar and water and let it bloom.  After it blooms (5 minutes), put in your mixer with dough hook on and add eggs, melted butter and half of the flour into the yeast mixture. Mix well and add your salt.  If you add the salt too soon, again you can kill the yeast.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth very lightly dampened in warm water. Let rise in a warm place until it doubles in size, about 2 hours. Divide the dough in half, rolling each half into a 12 inch circle 1/4 inch thick. Spread with the melted butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until it has doubled (about 1 hour).

Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until rich golden brown. Remove from oven and brush with more butter.  Serve warm. 


 Chicken Crescent Roll Casserole

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls or make your own baked
1 can cream of chicken soup, undiluted (or my concentrate)
3/4 cup grated cheddar cheese or Swiss cheese (or any cheese of choice)
1/2 cup cream (or half and half)

Filling
4 ounces whipped cream cheese
4 tablespoons soft butter (not melted)
½  1 teaspoon garlic powder
1/3 cup finely chopped onion
2 large cooked chicken breasts, finely chopped (can use turkey)
½ cup finely grated cheddar cheese
½ teaspoon salt
½  teaspoon pepper
4 tablespoons mayonnaise
1 cup grated cheddar cheese

Set your oven to 350° F.

Butter a casserole dish (any size to hold crescent rolls).

In a saucepan, mix cream, 3/4 cup grated cheese and undiluted chicken soup.  Heat just until the cheese melts (do not boil).

Filling
Add your soft cream cheese and butter to a bowl, mix until very smooth, then add in garlic powder.

Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

Add in 2 tablespoons mayonnaise and mix. to combine.

Season with salt and  pepper to taste.

Unroll the crescent rolls.  Place 1 heaping tablespoon chicken mixture on top of each crescent triangle, then roll up starting at the thicker end.

Drizzle a small amount of soup mixture on the bottom of the dish.  Place the crescent rolls seam side down on top of the creamed mixture in the casserole.

Drizzle the remaining sauce on top and sprinkle with 1 cup grated cheese.

Bake at 350 degrees for about 30 minutes.

Variation – those of you that know me well know I will not be doing this, but if you like you can add peas or broccoli to the chicken mixture.  Or you can use a can of cream of broccoli soup rather than the creamed chicken soup.  I’d do the broccoli, but if I had to name the number one food I hate it would be peas.  This is for those of you that ate your peas when you were little.  I’ll enjoy it without please (you will not find me sharing a pea soup recipe with you on my blog).

Another variation would be to use ½ cup of ricotta cheese in the filling or your favorite cheese.  If you use ricotta, you might wish to add a bit of chopped spinach for color and flavor.  I’d also add a pinch of nutmeg if using ricotta.


Asparagus and Cheese Filled Crescent Rolls

1 pkg. Pillsbury Crescent Rolls
1 lb. asparagus, stems removed
3 oz. cream cheese
1/2 cup(s)  grated Cheddar or Monteray Jack cheese
1 tsp. lemon juice - 1/4 tsp. kosher salt and white pepper
1 egg, lightly beaten
1/4 cup cooked bacon, minced or bacon bits

Preheat oven to 400 degrees F.

Combine cream cheese, cheddar or jack cheese, lemon juice, bacon, salt and pepper.

Steam asparagus until crisp tender. Dry thoroughly on paper towels.

Roll out crescent rolls and separate at the seams. Brush about 1 tsp. of the cream cheese filling across the wide of each triangle. Add 2 spears of asparagus and roll up in the classic "crescent" shape.

Place each roll on a cookie sheet and brush top of each roll with some of the egg wash.

Bake at 400 degrees for 10 minutes until golden brown.

Make it simple by using store bought or make your own and tell everyone you made them.  They will love you for it either way.

Tomorrow I'll share an apple bacon coleslaw with you.  

Be happy and may God bless you and yours.  



Sunday, January 20, 2013

Pecan Puff Pastry Rolls



Here is a simple and wonderful pecan roll made with Puffed Pastry for your Sunday brunch.  You make them in muffin tins.  They are sticky little wonders that your family will love.  

2 sheets of Pepperidge Farm Puff Pastry (1 package)
2 tablespoons of butter
1/2 cup of sugar
1/2 cup of brown sugar
2 tablespoons of cinnamon
12 tablespoons of butter, softened
1/2 cup of brown sugar
1/2 teaspoon of salt
1 cup of pecans

Preheat oven to 400 degrees.

Let frozen puff pastry sit out to thaw for 20 minutes before using.

Fold the Puff Pastry sheets out on a lightly floured surface.  Spread melted butter with a brush on each sheet.  Mix together 1/2 cup of sugar, 1/2 cup brown sugar and cinnamon together and spread on each sheet.  Roll the sheets into long rolls and cut them each in to 6 even pieces. 

Cream together 12 tablespoons of butter, salt and 1/2 cup of brown sugar.  Scoop a tablespoon of the mixture into the bottom of each cup of a large muffin pan.  Put 4 to 5 pecans on top of the mixture, pressing it down.  Put a slice of the cinnamon roll, spiral side up, in each muffin cup.

Place the muffin tin on a baking sheet (just in case they will bubble over in the oven).  Bake for about 25 minutes, until the rolls are puffed and golden.  Let them cool in the muffin pan for 2 minutes only!  Place another sheet pan on top, and invert them, removing the muffin pan to expose the gooey pecans on top.

Your family will think you slaved over these and Pepperidge Farm did most of the work for you.  Just another reason I love Puffed Pastry. 

Tomorrow homemade crescent rolls and a couple of recipes you can make with them (or use the store bought to save time and work).  

Be happy and may God bless you and yours.  

Saturday, January 19, 2013

Appetizing Appetizers


Today I’m going to share some new appetizer recipes that I have not shared before.  With the Super Bowl coming, you might want to try one or all of these.   


Shrimp and Deviled Eggs

6 eggs, boiled
1 tablespoon mayonnaise
1/2 cup chopped small cooked detailed and peeled shrimp
12 whole small cooked shrimp
Chopped green onion
2 tablespoons fresh chopped parsley
Kosher salt and black pepper
Small cooked shrimp
Paprika

Prep Work
Finely chop up green onion, parsley and a couple of small shrimp.

Boil eggs on medium heat for 10 minutes. Remove, crack and let cool in cold water, peel, and cut in half lengthwise.

Eggs
Remove yolks and place in bowl. Add mayonnaise to the yolks and mash well with a fork until all lumps are gone.  Add parsley, green onion and chopped shrimp. Stir to combine. Season with Kosher salt and pepper.

Drop teaspoonfuls of the egg yolk mixture into the egg halves.  Top with a shrimp for garnish.  Sprinkle with paprika. Refrigerate until it's time to serve.

Variation – You can substitute the shrimp with crab and/or bacon.


Ham and Cucumber Appetizer

This is a variation of the ham and pickle roll up.  Instead you use a cucumber and make a sandwich out of it.

Sliced ham
Whipped cream cheese
Store bought dill veggie dip (Sour cream, dill weed, finely grated carrot and onion powder to taste)
Cucumbers
Salt
Dried dill weed

Slice you cucumber in half length wise and take out the seeds using a spoon to scrape them out. 

Mix 1 part cream cheese and 1 part dill veggie dip.  Taste and season if necessary by adding Kosher salt and/or more dill.  You can make your own sour cream veggie dip, but I usually just buy my favorite store bought brand and save time and money.  I used the left over then for crudités for the party.

Spread the cheese mixture on one half of the cucumber filling in where the seeds were.  On the other half, place your shaved ham (just enough to fill in hallowed out part and put the two pieces together.  Cut into small bite sized pieces for an appetizer or larger pieces for small sandwich size pieces (tiny sub). 

Variation – You can also do this with thinly sliced deli roast beef.  You may also make cucumber sandwiches, slicing the filled cucumber in thin pieces and putting it on top of a small piece of pumpernickel bread spread with a little cream cheese.  Garnish with a little dill weed. 

Here is a simple snack pleaser or condiment that you can make and store for when ever you need it.  Oh, and it has bacon!!!!!

Bacon Flavored Cheese Spread 



1 pound Velveeta Processed Cheese (no substitutes)
1 sticks butter
1 (8 ounce package) whipped cream cheese
1/2 cup melted bacon grease
Chopped cooked bacon (you decide how much or how little)
1 tsp. onion powder
1 dash of your favorite hot sauce (optional)
2 teaspoons Worcestershire sauce
1 teaspoon of your favorite prepared mustard

Chop bacon into small pieces and fry until crispy.   Take the bacon out of the grease with a slotted spoon and set it aside saving the grease.

Place all ingredients in top of double boiler over simmering water except the chopped bacon. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through a blender, using on/off speed on high for 2 or 3 minutes until satiny smooth. If you do not have a blender, use an electric mixer on high speed, beating until smooth.  When smooth add your chopped bacon and stir in.

It keeps well up to 4 or 5 weeks if tightly covered and refrigerated. Makes about a quart, and freezes well up to 6 months.  Reheat it in the microwave if you want to serve it hot.

You can eat this hot or cold.  It goes great on top of baked potatoes, potato skins, a hamburger, sliders, crusty bread, chips or just with crackers.  Use it for your next grilled ham and cheese sandwich.  Bet you can come up with even more uses.

Gorgonzola and Green Olive Stuffed Mushrooms



Cremini mushrooms 
¼ cup of Gorgonzola cheese
Chopped green olives (with or without pimento)
1/4 cup Panko bread crumbs
5 tbsp. butter
1 tbsp. extra virgin olive oil
Kosher salt to taste

Prep Work
Wiped clean and remove stems mushrooms

Preheat the oven to 400 degrees and set rack for the middle of the oven.

In a large skillet over medium high heat, add the olive oil and 3 tbsp butter.  Add the mushroom caps and sprinkle with salt.  Cook on each side for a few minutes.  You want to brown them, but not completely. Transfer to a bowl.

In a small saucepan, melt the 2 tbsp. butter and add the Panko.  Mix well to coat.

Set the mushrooms on a baking sheet (stem side up).

Take a tiny piece of cheese and a piece of green olive and place them inside the cap. Place additional cheese
 and press it into the cap on top of the olive slice.

Sprinkle some Panko over each mushroom and pop in the oven for 10 minutes.

Variation - Try using pepper cheese for some heat or any cheese you like.

Bacon Stuffed Mushrooms


Knowing me, you know I'm going to have to wrap something in bacon, so here is a great bacon wrapped mushroom.

Bacon
Mozzarella Cheese
Button or Porcini mushrooms
½ tsp. garlic powder
1 tablespoon soy sauce
3 tablespoons butter

Remove all the mushroom stems (save and freeze for next time you are making a broth) and clean with a damp paper towel. Melt butter and add soy sauce and garlic powder.  You may add a little heat if you like by adding a dash of hot sauce.  Brush the mushrooms with a mixture.

Cut little squares of Mozzarella the size of your mushroom centers and stuff them inside each mushroom cap.

Cut the bacon slices in half and wrap one around each cheese stuffed mushroom.

Bake seam side down on a sheet pan for about 30 minutes, or until the Bacon is glazed and crispy!

Have a great weekend.  Party, be happy and may God bless you and yours.



Friday, January 18, 2013

Salisbury Steak



I was raised on meat and potatoes and still love this country recipe.  The secret here is to have your leanest ground beef in order to call it a steak and lots of gravy full of flavor.  

1½ lbs. of leanest ground beef
½ cup breadcrumbs
2 tsp. Dijon mustard 
4 dashes Worcestershire sauce
1 tbsp. ketchup
Salt and pepper
1 onion
1 tbsp. oil
1 tbsp. butter
2 cups beef broth
4 dashes Worcestershire
1 tbsp. ketchup
1 tbsp. cornstarch

In a large bowl, using your hands combine the ground beef, breadcrumbs, dry mustard, 4 dashes of Worcestershire, 1 tbsp of ketchup and salt and pepper.  Pat the mixture into 4 to 6 oval shaped patties, depending on how large you like them to be. 

In a large frying pan, heat the oil over medium high heat.  Fry the patties for 4 to 5 minutes per side.  Remove from the pan and pour the grease out of the pan.  Add the butter and onions to the pan and sauté until caramelized.  Add the beef broth, 4 tbsp. of Worcestershire and 1 tbsp. of ketchup to the pan.  Simmer for about 5 minutes.

In a small bowl, make a slurry with the cornstarch and a little bit of water or beef broth.  Add to the pan and simmer until the sauce thickens up.  Return the beef patties to the sauce and cook until they are heated back up. 

Serve on top of mashed potatoes.  It is sure to be a family pleaser.

Tomorrow I'll share shrimp and deviled eggs for an appetizer.  

Be happy and may God bless you and yours.  


Thursday, January 17, 2013

Italian Stuffed Meatloaf


Meatloaf

2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced or finely chopped
1 lb. ground beef
1 lb. ground pork
1/2 cup moistened Italian seasoned bread crumbs 
2 large eggs, lightly beaten
salt and freshly ground black pepper, to taste

Filling

2 olive oil
6 button sliced mushrooms
2 tablespoons of sliced pimentos
2 tbsp each chopped fresh basil, rosemary and Italian parsley
Salt and  pepper to taste
Mozzarella cheese slices

Topping

1 jar of marinara sauce
Grated Parmesan cheese

Preheat oven to 350° F.

Filling

Heat oil in a frying pan.  Add mushrooms and sauté for 1 to 2 minutes until lightly browned.  Remove from the heat and transfer to a bowl using a slotted spoon. Add fresh herbs and season with salt and pepper.

Meatloaf

Discard any mushroom juices from the frying pan and add the oil. Add the onion and garlic and sauté until lightly colored, about 5 minutes. Transfer to a mixing bowl and let cool.

With your hands, mix the eggs, meats and moistened bread crumbs (add 2 tablespoon of water to the crumbs while in the measuring cup to moistened). Season well with salt and pepper.

Lightly oil a large loaf pan. Place half the meatloaf into the pan and pat into shape, forming a hollowed out section for the filling. Spread mushroom and herb filling into the hollowed out section and cover with mozzarella slices. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully.

Bake for 45 minutes. Remove the meatloaf from the oven and drain off any grease and  pour marinara sauce  over it. Sprinkle with Parmesan. Return to the oven and bake for another 15 to 20 minutes. Once baked, allow the meatloaf  to stand for 10 minutes  before cutting into.

Variation - You may add other fillings if you like.  How about stuffed olives, capers, or bacon.  If you use stuffed olives, you do not need to add the pimentos since it is already in the olives.  

Surprise your family with a new stuffed meatloaf.  It will make them and you happy.

Tomorrow Salisbury steak.  May God bless you and yours.


Wednesday, January 16, 2013

Grandma’s OMG Cake



This is one of the best chocolate cakes I have ever hadTry it and see if you don’t agree.

In trying to name it, I went through a lot of names but decided on Grandma’s OMG Cake because it has the condensed milk on top like my Grandma’s cake but took it over the top with making it chocolate.  I’m taking one to mom today.  You can make 2 and share one with someone special also.

1 box chocolate cake mix (substitute milk for water, butter for oil and add an extra egg)
1 can sweetened condensed milk
1 jar chocolate fudge sauce
Tub of Whipped Topping (never fat free)


Bake the cake according to the box but make substitutes of milk for water, melted butter for oil and add an extra egg.  Use the baking time on the box also.

Once you take the cake out of the oven, use the end of a wooden spoon and poke holes all over the cake. Then pour the can of sweetened condensed milk evenly over the cake and spread with a spoon filling in the holes. Pour the fudge sauce evenly over the cake and spread it over the cake and let cool.


I made 2  9 x 9 inch cakes so I could take one to mom.  You can make in a 9 x 13 if you like.  You can also make one round 9” and one 9” square and make it into a Valentines cake by cutting the round cake in half and piecing the 3 pieces into a heart shape (rounds on top and square diagonal like a diamond). 



Once cooled, spread the Whipped Topping over the top.  It is so rich I’m leaving it as is but you can sprinkle the cake with your favorite chopped up candy bar or raspberries.  Your imagination can go wild on this one.

Note:  I prefer to make my own chocolate syrup.  You can use store bought if you like. I’ve shared this recipe before, but here it is again if you want to use it.

Chocolate Syrup

3/4 cup water
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
Pinch of kosher salt
1 tablespoon light corn syrup
1 tablespoon vanilla

In a medium saucepan, bring the water and sugars to a boil. Reduce the heat to medium low and whisk in the cocoa powder, salt, and corn syrup, whisking until all of the solids have dissolved.

Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in the vanilla. Strain through a fine mesh sieve to get rid of any lumps.

Pour into a squeeze bottle or in a mason jar and refrigerate.  It is also good for making chocolate milk, pouring over ice cream, or even in a recipe calling for chocolate syrup like this.  This recipe is a close copy to the Hershey's Dark Chocolate Syrup and is high in antioxidants so good for you.  You can't beat that.


Another idea would be to drizzle a little chocolate syrup on top of the whipped topping.

This will make you happy.  Tomorrow I think I'll share an Italian stuffed meatloaf.  May God bless you and yours.





Tuesday, January 15, 2013

Chicken with Tarragon Cream



Here is another recipe to use up those on sale chicken breasts.  It is using some of the very same ingredients but it a main course.  

2 tbsp. olive oil
4 skinless chicken breasts  (season with salt and pepper)
1 chopped medium onion
3 chopped garlic cloves
1 cup chopped  mushrooms (your choice)
1/3 cup dry white wine (optional)
1/2 cup heavy cream
2 tbsp fresh tarragon, chopped (1 tsp. dried if you can’t get fresh)
Salt and pepper, to taste

Cut the bone and skin off the chicken breast and salt and pepper both sides. Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.

Set the chicken aside. Add the onion to the pan and cook gently.  Sauté for about 5 minutes until the onion is tender.  Add the garlic to the pan and sauté for 1 minute.  Increase the heat and stir in the mushrooms. Stir fry for about 4 to 5 minutes or until the mushrooms begin to color and give off it's liquid.  You can use fresh or canned.  You can also use a medley of mushrooms if you like.  Try portabella, button, porcini, oyster, or what ever you like.  

Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated. Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.  Don’t like or don’t have any tarragon, then use thyme or paprika.   Serve with brown rice.  

Tomorrow I'm sharing the moistest chocolate cake you have ever had.  You will think you have died and gone to heaven.  

Be happy and may God bless you and yours.  

Monday, January 14, 2013

Chicken, Mushroom and Wild Rice Soup


Fareways had bone in chicken breast on sale for 99 cents a pound so bought breasts this week.   I had some brown and wild rice so thought I would make up a pot of soup with the chicken.  This is my recipe I used.  It made a very warm, hardy, healthy, and tasty soup. 



2 tablespoons butter
2 large onion, thinly sliced
1 cut up carrot
3 cloves garlic, chopped
1 bay leaf
Bundle of parsley and thyme
1/2 pound fresh sliced mushrooms, your favorite (add a medley of mushrooms)
2 bone in chicken breasts
3 quarts water
1/2 cup cooked wild rice
1 cup cooked brown rice
Kosher salt and pepper, to taste

Clean your mushrooms using a damp paper towel and destem them for the broth.

Make stock with 2 chicken breasts (bone in) with 2 quarts of water.  Toss in any mushroom stems you may have from cleaning the mushrooms, a chopped carrot, quartered onion and 2 garlic gloves. Add bundled fresh parsley, thyme and a bay leaf.   Season with Kosher salt and pepper.  When the chicken is done, cool it and pull off the meat.  Strain the broth and toss the veggies out.  You will only be using the broth. 

Cook and season your rices according to directions on the rice package using some of the broth you have made instead of water.  

Melt butter in a large stock pot.  Sauté the 1 chopped onion, 1 garlic clove and fresh mushrooms until soft, about 5 minutes. Add your stock. 

Stir in the cooked rice and chicken and season soup with salt and pepper.  Simmer for 10 minutes.

Variation:  You can make this a creamed soup if you like by adding 1 cup of cream or you can make it vegetarian by leaving out the chicken and using a veggie broth. 

I guess I’ll be eating soup for a couple of days.  I always make too much and have left over’s, but that is a really good thing.  It is just as good the second or third day.

Have a great day and be happy.  May God bless you and yours.  

Sunday, January 13, 2013

Breakfast Burritos



Since it is usually just me, I end up making much more than I can eat in one sitting.  This is one of those cases it is a good thing.  I can make up a bunch of breakfast burritos and freeze them for another day or when my grandsons come for a visit.  They can microwave them when ever they get up and I don’t have to make several different breakfasts.  This can also be a great on a brunch buffet.


2 lbs. bacon, diced
2 lbs. breakfast sausage (Or Chirico sausage)
1 finely chopped onion
1 cup diced bell pepper (You may use frozen diced bell peppers)
20 eggs
36 fajita sized flour tortillas
1 (8 oz.) bag shredded cheddar cheese (or pepper jack cheese)

In a large skillet, cook the bacon until browned. Drain grease from bacon and set aside on a plate with a few paper towels to absorb the grease.


In the same skillet brown and crumble the sausage until cooked through. Drain grease from sausage and set it aside on another plate with a few paper towels to absorb the excess grease.   

Using the same skillet, sauté the onion and bell pepper till the onion is translucent and the peppers are soft yet a little crisp.

While the onion and bell pepper are cooking, crack and whisk the eggs.

Once the bell peppers and onion are cooked add the eggs and cook just as you would for scrambled eggs, stirring the egg mixture while cooking until they are cooked through, being careful not to over cook the eggs. Then add the cooked bacon and sausage to the eggs.


Turn off the heat to the pan and sprinkle egg mixture with cheese. Cover pan and let it sit for about 5 minutes to let the cheese melt.

Microwave your package of tortillas for one minute under paper towel to make them more pliable (Keep them under a dish towel to stay warm and moist and only take one out at a time). This will prevent them from cracking while folding your burritos. Do not over fill the burrito.  


Continue making burritos until you run out of either filling or tortillas.

Once all of your burritos are made, wrap each one in plastic wrap and place them into labeled baggies and seal, removing as much air as possible. Frozen burritos will store for 2 to 3 months in regular freezer bags.

To eat, unwrap a burrito and place on microwave safe plate. Cover with a paper plate or paper towel.  Microwave for 1 minute, flip over and cook one more minute. Serve with Tabasco or salsa if desired.  I use Tapatio.  

Variation -  You may stretch this recipe even further by cooking up some shredded potatoes or frozen hash browns after cooking the bacon and sausage (set aside and add back in at the end). Potatoes are an inexpensive filler to make even more breakfast burritos. You can also add ham, Chirico sausage, and or change up the type of cheese you use like pepper jack for heat.

If you pack a lunch for yourself or someone, send them in a lunch box if there is a microwave available to heat them for a morning break or for lunch.  You will save money and fellow workers will drool over it. 

Hope you have a special Sunday breakfast and share it with someone.  

Be happy and may God bless you and yours.  


Saturday, January 12, 2013

3 Super Bowl Appetizers

Thought I would share a couple of appetizers for the upcoming Super Bowl party.  Enjoy the game and the party.

1.  Pepperoni Pizza Monkey Bread




2 1/4 tsp active dry yeast
1 cup warm water
1 tsp sugar
2 cups Bread flour
1 cup All Purpose flour
2 tbsp salt
1/2 cup Butter, melted
1 cup Pamesan cheese, finely grated
1/2 cup pepperoni slices, cut into small pieces
1 tsp dried oregano
1 tsp salt
2 cloves garlic, finely minced
1 cup Pizza sauce

Preheat oven to 400 degrees F.

In a medium bowl, combine the Bread flour, AP flour and salt. Set aside.

Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5 to 6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.

After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.

Spray 6 small bundt pans with PAM or cooking spray. (You could also use a large bundt pan)

Melt the butter in a small bowl.

Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more.

Place bundt pans into the oven and bake for 25 to 30 minutes until the bread and cheese is golden brown. Serve with warmed marinara sauce or pizza sauce.

2.  Pizza Appetizers



Pizza dough
1/2 teaspoon garlic salt
3/4 cup marinara sauce
1 teaspoon dried basil
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup sliced pepperoni, chopped (or meat of your choice)
1 cup marinara sauce

Preheat oven to 425 degrees. Using a rolling pin shaped pizza dough into a large rectangle.

Spread sauce evenly over dough making sure to leave 1/2" around the tops and sides free from sauce. Sprinkle with garlic salt, basil, cheeses and pepperoni. Roll the dough up tightly to form a log. Slice into 1 inch pieces.

Place rolls on lightly greased baking sheets. Sprinkle additional Parmesan on top of pinwheels after 5 minute of baking.  Bake an additional 5 minutes. Broil tops for 1-2 minutes until cheese is golden brown. 

Serve hot with extra Parmesan cheese and pepper flakes for people to shake on their warm appetizers (just like in a pizzeria).

3.  Bacon Wrapped Chicken Wings


12 chicken drumettes
6 pieces of bacon
Salt and pepper
1/2 cup brown sugar
1 tsp. onion powder
1 tsp. garlic powder
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
2 Shakes of hot sauce

Preheat oven to 400 degrees F.

Cut each bacon slice in half. Season each piece of chicken with salt and pepper.  Wrap each chicken drummette with a ½ piece of bacon and secure with a wooden pick.

Stir together brown sugar, onion and garlic powder, Worcestershire sauce, lemon juice and two shakes of your favorite hot sauce (I like Louisiana Hot Sauce).   Use a fork to mix and moisten your flavored brown sugar.  Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 400 degrees for 45 minutes or until bacon is crisp.  Test your chicken with a meat thermometer to make sure drummettes are at 160 degrees.  Drummettes come in many sizes.  The smaller the drummette, the shorter the baking time, so check during the baking process. 

Take out the toothpicks before serving.

If you like it hot, you can always add more hot sauce.

These wings are sweet and hot, making them a great appetizer if you like that combination. 

Variation:  You can always take it another direction and replace the Worcestershire sauce with soy sauce and add powdered ginger for an Asian flavor.  These are baked, but you can also do them on the grill, making sure you turn on all 4 sides.

Tomorrow is Sunday.  I'm sharing breakfast burritos with you.  

Keep playin’ with your food and have a nice Super Bowl Party.

Be happy and may God bless you and yours.