Chicken Wings

I think I have a different post for chicken wings on my blog, but I have since found this one and it is another good one!  The wings can be fried and then "sauced" as desired.

Hot Chicken Wings
3 lbs. wings, washed and dried
2 TBL lemon pepper
4 TBL butter
1 clove garlic,  minced
1/2 c hot sauce
2 TBL brown sugar
1TBL apple cider vinegar
1/4 tsp Worcestershire sauce
peanut oil for frying the wings


Put the wings in a large bowl and sprinkle with the lemon pepper.  Let sit for a few minutes.
Place oil in deep pan for frying.  Let oil heat to 350*.  Put a few wings in the oil and cook for 12 - 15 minutes.  Drain on paper towels.
While the wings are cooking, make sauce.  In sauce  pan, mix together butter, garlic, hot sauce, brown sugar, vinegar,  and Worcestershire sauce.  Heat through and then pour over cooked wings.


Other sauce options . . .
BBQ
2 c ketchup
1/2 c dark brown sugar
3 TBL honey
2 TBL mustard
1 tsp garlic powder
2 tsp tumeric
1/2 tsp chili powder (opt)
1/2 tsp salt


Mix all ingredients together and heat.  Pour over cooked wings.

Sugar Cookies . . . for cut outs!!

I made these today too!  What fun!  And a friend needs the recipe!  My family really likes these cookies.  It is the recipe from Watkins . . .the vanilla flavoring people! (and lots of other stuff too!)


Sugar Cookies
1 1/2 c butter, softened
1 1/2 c sugar
2 eggs
1 1/2 tsp vanilla
3/4  tsp almond extract
3 TBL milk
3 3/4 c flour
1 1/2 tsp baking powder


Combine butter, sugar, eggs, milk, and flavorings in large bowl.  Mix well . . .till very smooth.  Stir in flour and baking powder.  Mix well again.  Cover with plastic wrap and refrigerate for a couple of hours or over night.
Remove from refrig a half hour or so before using.  
Roll out a portion of the dough to 1/4" thickness.  I sometimes roll a bit thicker because we like them a little thicker and softer.  A thin roll out yields a crispy cookie.  Cut into desired shapes.  Place on ungreased cookie sheet. (I line cookie sheet with parchment paper)  Bake in 375* oven for 8-10 minutes . . . till just starting to brown.  Remove from oven and cool on racks.  Cool completely before icing.

Christmas treat . . . Caramel Corn!!

Today I made caramel corn . . .first time in many years.  And here's the recipe for all to try!  It is soooo good!


Caramel Corn
1 c butter
2 c packed brown sugar
1 tsp salt
1/2 c light corn syrup
1 tsp baking soda
8 qts. popped popcorn
2 c dry roasted peanuts
Mix together, over medium heat, first 4 ingredients.  Bring to a boil and boil for 5 minutes.  Remove from heat and add baking soda.  Stir well. Pour over popped popcorn and peanuts.  Stir to coat evenly.  
Place in large roaster or baking pans and put in 200* oven for one hour, stirring every 15 minutes.
Spread on waxed paper to cool and dry.

Black Bean Soup

My Facebook friend, Wendy, posted a Black Bean soup recipe last week.  I have never made or eaten a black bean soup so I was a little intrigued by it. I tweaked it a little,  put my own spin on it, and Wayne and I both liked it a lot!  I will be making it again!

Black Bean Soup

5 strips bacon, fried crisp and crumbled 

1 finely chopped onions

2 chopped garlic cloves

2 stalks celery, chopped

1 small red pepper, chopped

3TBL olive oil.

2 c chicken stock

2 - 15 oz.cans black beans

1/2 tsp salt

1/2 tsp cumin ( I used a little more)

juice of 1/2 lemon

1 1/2TBL cornstarch, dissolved in 2 TBL water

Cook bacon, remove from pan and crumble.  Set aside.

Ina soup pot, cook onion, pepper, and celery in olive oil..  Cook till soft and translucent.  Add garlic and cook for another minute. Add chicken stock, 1/2 can of beans, salt and cumin.  Puree with immersion blender or masher.  Cook for 5 minutes.  Add remaining beans.  Heat for a minute or two.  Add cornstarch/water mixture and lemon juice.  Stir till soup begins to thicken.  Add bacon and let simmer for 15 minutes.