Party food
We are in the most beautiful season of the year in New Hampshire. It is fall, the leaves are changing to the most gorgeous colors going from green to red, yellow and orange…do you know what else that means? Football and Fairs! Cooler nights too! But back to football and fairs, both of those things scream corn dogs! No fried corn dogs here…but I can assure you these are just as tasty. Robby and Jim could attest to that but they both have their mouth full as they just devoured a full batch of these little babies! Yup! NONE left! growing boys!
INGREDIENTS
1 box of your favorite corn bread mix and the ingredients needed to make the batter. I really like this brand.
1 package of your favorite hot dogs (I used Hebrew National)
DIRECTIONS
Mix the cornbread batter as directed also following heating oven instructions. Grease two mini muffin pans (24 in total).
Fill the muffin tins up 3/4 of the way up the tin set aside. I used three Hebrew National hot dogs cutting each hot dog into eight pieces. Place one hot dog piece into each mini muffin tin pushing the hot dog into the batter but not all the way to the bottom. Bake as directed on the cornbread mixture box. Mine took 13 minutes. Let cool in pan for two minutes. Serve warm with you favorite corn dog condiment. Our house is a mustard only house!
Enjoy,
It’s Halloween time! It is one of our favorite Holidays. We have been known to decorate more for Halloween than any other holiday! BUT…we don’t necessarily like all of the candy hanging around, so I will sometimes make this bark and send it to anyone willing to eat more candy or bring it to work and let all my high school kiddo’s have some! If you have some candy and want to change it up, you can make this bark or make this ahead of your party and leave it out for guests to enjoy. You can use any candy you want, just chop up into smaller pieces but don’t forget to add the pretzels as that is where you get the salty for that sweet and salty flavor!
INGREDIENTS
1 bag of Ghirardelli white melting chips
Small pretzel sticks, broken
Reese’s Pieces (I used the mini size)
Chocolate chips
Candy corn
DIRECTIONS
Spray a baking sheet with non stick spray and set aside. Melt your baking chips in a glass bowl in the microwave for about two minutes stirring every thirty seconds until melted and smooth. Take out of microwave and spread the chocolate on your prepared pan but not spreading too thin. Add your pretzels and candy as much or as little as you like. Place in the refrigerator until cool and the chocolate is hardened. Remove from fridge and break into pieces. Ready to serve. I keep any leftovers in an airtight container in the refrigerator.
Enjoy,
Are you ever in the mood for a batch of brownies but don’t have brownie mix and don’t have the time to make them from scratch? Well if you have a box of cake mix this is your answer. These brownies had a lot of taste testers and were liked by ALL of them. Robby enjoyed them the most even asking for them the next day after they were LONNNNGGG GONE! He ate his brownie with ice cream and caramel sauce! There is nothing better than a warm brownie with ice cream so I would suggest following Robby’s lead!
INGREDIENTS
1 box of devil’s food cake
1 bag of peanut butter chips
2 eggs
5 Tablespoons melted butter
2 Tablespoons milk (I used 1%)
DIRECTIONS
Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with cooking spray. Combine cake mix, eggs, melted butter and milk, stir until well combined and add the peanut butter chips stirring again until the chips are throughout the batter. The batter will be very thick. Bake 22 to 25 minutes. Allow to cool and cut into squares.
Enjoy,
Slightly adapted from www.plainchicken.com
After having my sister-in-law Lisa’s crispy grilled chicken wings, I set out to make crispy wings in the oven. I have found success with this and LOVE IT! This is more of a method as you can use ANY sauce you want to coat the wings. This can be done with Lisa’s buffalo sauce. I am currently working on another sriracha honey sauce and will add that recipe after I work on it a little more and get the recipe exactly where I want it!
Make this for your next football get together or any gathering you may be having. You will not be disappointed as I have already made these two more times, and they disappear really fast in my house! This recipe can easily be doubled and I recommend it!
INGREDIENTS
1 1/2 pounds chicken wings
1 cup of honey
1 pinch (or more if you want it spicy) red pepper flakes
1 teaspoon minced garlic
1 Tablespoon low sodium soy sauce
1 Tablespoon baking powder
DIRECTIONS
Preheat oven to 250 degrees. Cover a baking sheet with aluminum foil, place a cooling wire rack on top of the baking sheet and spray liberally with non stick spray. Put the wings in a bowl and add the baking powder, coating all of the wings with a thin coat of powder shaking off any excess and placing the chicken on the prepared pan. When all of the wings are coated and on your pan place the pan on the LOW rack in your oven and bake for 30 minutes. After 30 minutes turn the oven up to 425 degrees, move the pan to the middle rack in your oven. Bake for 20 minutes, turn wings over and bake for another 20 minutes. While the wings are baking mix the remaining ingredients together and set aside. When the wings have finished cooking for the second 20 minutes, brush the honey mixture on the top of the wings and let bake 1 minute, turn wings and coat the second side with mixture, cook one minute and repeat this step one more time. Remove from oven and serve warm.
Enjoy,
This chowder is slightly adapted from the Pioneer Woman (food network) and it was delicious… and even better the next day! With winter not too far in the distance and the cool nights already here this was a perfect and an easy recipe to make on a lazy Sunday afternoon….wait …what ? I just said lazy Sunday afternoon let me rewind. This was a perfect and an easy recipe to make on a busy, hurry and get things done, Sunday afternoon! Yup, that’s more like it! This was made in between loads of laundry, cleaning and don’t forget a kitchen full of dirty dishes!
This recipe had a few additional taste testers from my day job and it was LOVED by all!
INGREDIENTS
4 Tablespoons of butter
1 onion, chopped
3 slices bacon (chopped or cut into pieces)
2 (16 ounce) bags of frozen corn
1/4 cup all purpose flour
3 cups chicken broth
2 cups half and half
1 cup freshly grated Monterey Jack cheese
1 cup freshly grated Pepper Jack cheese
1/3 cup scallions
1 pinch of nutmeg
salt to taste
pepper to taste
We liked these served with tortilla chips, but this can be served in a bread bowl or served with your favorite soup crackers.
DIRECTIONS
In a large pot, melt butter over medium high heat, add the bacon pieces cooking until almost crisp. Add the onion and cook for a couple more minutes. Add the frozen corn and cook for a minute while stirring. Sprinkle the flour over the top and stir to combine. Pour in broth, stir well and let thicken for 5 minutes. Reduce heat to low and stir in half and half. Continue to cook for 20-30 minutes letting it thicken a little more. Stir in both cheese and green onions. Continue stirring until cheese is melted and soup is hot. Add the nutmeg and salt and pepper if needed. Serve warm.
Enjoy,
