2 1/2 lbs chicken wings
1 2/3 tablespoons olive oil
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper
Preheat oven to 350
Place chicken wings in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
1 lb fingerling potatoes, cut into 1-1/2 inch cubes
1 tbsp fresh rosemary
1 tbsp fresh oregano
1/2 tbsp fresh thyme
1 1/2 tbsp cooking oil
1 tbsp butter melted
2 garlic cloves, minced
kosher salt and fresh cracked pepper, to taste
Combine potatoes and herbs in a large bowl.
Combine oil, melted butter and garlic in a small bowl. Drizzle over the potatoes and toss well to coat. Season with salt and pepper, to taste.
Arrange the potatoes on a large piece of foil and fold the edges to make a packet.
Place the foil packet on a hot grill over medium heat for about 20 minutes or until potatoes are tender, turning and shaking very 5 minutes.
1 box white cake mix plus the ingredients called for on cake box
6 cups powdered sugar
2/3 cup butter or margarine, softened
1 tablespoon vanilla
3 to 4 tablespoons milk
24 small candy canes
Red and green jelly beans
Red cinnamon candies
Red string licorice
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray.
Make and bake cake as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tablespoons milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes generously.
Create ornament designs using assorted candies. Use top of candy cane to create a hook on each cupcake.
Preheat oven to 350°F. Toss chickpeas with 1 tablespoon of the oil. Spread in single layer on large shallow baking pan. Roast 15 minutes or until golden brown.
Meanwhile, heat small skillet on medium heat. Add coriander and cumin seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot skillet to avoid over-toasting. Finely crush using a mortar and pestle, small food processor, clean coffee grinder or a rolling pin.
Heat remaining 1 tablespoon oil in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add mustard seed, curry powder, salt and crushed seed mixture; cook and stir 1 minute.
Stir in tomatoes. Simmer 3 minutes or until liquid is almost completely absorbed. Add spinach; cook and stir 30 seconds or just until wilted. Stir in chickpeas until heated through.
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta, any type
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating.
1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 tablespoon lime juiced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
5lace the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges