BAKED BUFFALO WINGS
3 lbs chicken wings split at joints with tips removed (I bought a bag of wing sections, makes it much easier)
4 stalks of celery cut into thirds (I also cut in half long way)
4 carrots (I use baby carrots)
2 bay leaves
1 cup fat free chicken broth
1 cup Franks or your favorite hot sauce
2 T paprika
3 T unsalted butter
1 T honey
Preheat oven to 425. Coat a rimmed baking sheet with spray. Put chicken wings in a deep skillet add 3 pieces of celery and 3 pieces of carrot, bay leaves, chicken broth hot sauce paprika butter honey and 1/2 cup water and bring to simmer over medium heat.
simmer until the chicken is almost cooked through about 15 to 18 minutes. (This is to infuse the flavors into the meat, not just outside). Transfer chicken to baking sheet reserving the sauce. Bake wings 30 minutes until skin is golden and crisp turning once. Meanwhile simmer the remaining sauce until it starts to thicken. about 15 minutes. Discard the celery carrot and bay leaves. Reserve 1/4 of sauce for serving. Return wings to the skillet and toss with remaining sauce. Serve with Bleu Cheese Dip. Cut remaining carrots and celery and enjoy!!

 

 

Carrie's Peanut Butter Cookies

I have made peanut butter cookies every which way and I could never find one that had JUST the right amount of peanut butter, but ALSO had the texture to stay together after cooking. I loved the flavor of the ONE of everything recipe, so I worked with that to make my own recipe and wanted to share.

1 cup of Peanut butter (I just use Kroger)
1 cup of sugar (either brown or white, I use 1/2 cup of each)
1 teaspoon vanilla
1 egg
2 level tablespoons of flour.

Mix all together. Roll into balls and flatten with fork making the criss cross shape on a cookie sheet. Bake for 9-11 minutes in a 350 degree oven, depending on how "done" you want them.

"PINK STUFF"

1 can cherry pie filling
1 can crushed pineapple (drained)
1 8oz. tub cool whip

Mix together. Will turn pink. This is delicious and is good to go with Thanksgiving Dinner.

Jalapeno Cream Cheese Poppers:
1 8oz pkg of cream cheese softened (I use the nufchatel)
2 pkgs of crescent rolls (I use Kroger brand)
1 small can of chopped Jalapenos (this will be to your taste, so add half, then decide if you want more)
1 TB sugar

PREHEAT OVEN to 375
Mix cream cheese sugar and Jalapenos using a fork to mash good and blend flavors. set aside.
open your crescents and divide into 4 squares (do not seperate into triangles). Pinch your dough to make them stay together as the square. spread cream cheese mixture onto your crescent dough and roll the whole square into a roll. Cut in slices. Put on a SPRAYED sheet pan and bake 10-12 minutes or until browned. Great Thanksgiving, or party appetizer. :)

Pumpkin Chili

Don't knock it till you've tried it. It is a great fall recipe.

1 pound ground beef or turkey
1 onion chopped
1 green pepper chopped
1 clove garlic, minced
1  15 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz kidney beans (not drained)
1 can of pumpkin
2  tablespoons chili powder
1 tsp cumin
1/4 tsp of pumpkin pie spice (or more to taste)
1/2 teaspoon ground black pepper
1 dash salt
brown meat with peppers and onions, drain, add rest of ingredients simmer. All ingredients can be adjusted as you make it to taste.

Tasty Toothpick Appetizers

My mother in law: Bonnie Sedlik's Recipe

Smoke sausage or Keilbasa
Velveeta Cheese
Green Olives
Marichino Cherries
Toothpicks

Cut smoked sausage into 1 inch pieces and do the same with the velveeta (don't take cheese out of fridge until ready to cut), assemble one piece of each ingredient to the toothpick and arrange on plate.  You can use green marichino cherries for color change. These are an EXCELLENT Thanksgiving and Christmas appetizer. (NOTE: The key to the best flavor combination you have ever experienced, eat all ingredients at the same time. You get the cheesy, meaty, sweet and salty taste all at once...)

Carrie's Pumpkin Swirl Bread

1 8oz pkg cream cheese
1/4 cup sugar
1 egg

1 3/4 cup flour
1 1/2 cup sugar
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/4 nutmeg
1 cup canned pumpkin
1/2 cup margarine soft
1 egg plus 1 egg white
2/3 cup water

combine cream cheese, sugar and egg. Set aside. in medium bowl combine flour, sugar, soda, cinnamon, nutmeg and salt. In mixer, mix pumpkin, butter, egg and water. slowly add dry ingredients mixing just until moistened. Reserve 2 cups of batter. pour into sprayed 1 large or 2 smaller loaf pans. pour cream cheese mixture over batter. Top with rest of batter. Using a knife or spatula swirl the cream cheese. Bake 350 for 1 hour 10 minutes or for smaller pans 55 minutes to an hour. Can make muffins too. baking less time.