Plan ahead this needs to be chilled for at least 5 hours or even better overnight before coating in the walnuts

Serve this with crackers

Yield 3-1/2 cups

Ingredients:

1 cup Hellmann’s mayonnaise (do not use salad dressing)

1 (8-ounce) package cream cheese, softened

1 garlic clove, minced (or to taste)

1 teaspoon Worcestershire sauce

2 cups finely shredded cheddar cheese

1/2 cup freshly grated Parmesan cheese

Frank’s red hot sauce, to taste

2 cups chopped walnuts (may need more or less)

Instructions:

In a large bowl using an electric mixer combine all ingredients together except the walnuts (adjust the red hot sauce to taste).

Line a bowl with plastic wrap then add in the cheese mixture; cover and chill 5-24 hours or until very firm.

On a serving plate invert the cheese mixture.

Remove the plastic wrap and shape into a log.

Roll into the chopped walnuts or you can press the walnuts on by hand.

Chill until ready to serve.

You will also find this recipe on Recipezazz.com

I strongly recommend to make the sauce a day ahead and refrigerate, the flavors will blend and intensify, you will need a 5-quart crockpot to hold all the wings

Yield 50 wing halves

Ingredients:

25 whole wings (about 5 pounds, cut at the joints and tip discarded)

freshly ground black pepper

2-1/2 cups Heinz spicy ketchup

2/3 cup white vinegar

1/2 cup plus 2 tablespoons liquid honey

1/2 cup molasses

1 teaspoon seasoned salt

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 teaspoon Worchestershire sauce

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 to 1 teaspoon liquid smoke seasoning

Instructions:

Preheat oven to 375 degrees F.

Generously grease a 15 x 10-inch baking sheet.

Place the wings onto the baking sheet then season lightly with black pepper.

Bake for 20 minutes; turn wings over and continue to bake for another 20 minutes or until tender (since the wings are cut in half baking time will not take long and they do not have to cook completely).

Meanwhile prepare the sauce; in a large saucepan combine all remaining ingredients; bring to a simmer stirring over medium heat.

Reduce heat to low and simmer uncovered for 30-40 minutes.

Drain the wings then place a third of them into the slow cooker; drizzle about 1 cup of sauce over the wings.

Repeat layers twice.

Cover with lid and cook on LOW setting for 3-4 hours.

Stir before serving.

Yield 3 pounds

INGREDIENTS:

3 poundschicken wings

3/4 cup soy sauce

3/4 brown sugar

pinch cayenne pepper

1/4 cup vegetable OR canola oil

1/2 teaspoon ginger powder

1/2-1 teaspoon garlic powder

These are always a huge it at my get togethers and may be completely assembled and refrigerated until ready to bake, purchase the small cocktail smokey franks for this, make this as spicy as you like by adjusting the cayenne I have even made this using spicy ketchup

Yield 27 appetizers

Ingredients:

Yield 2 cups

Ingredients:

1/4 cup oil

1/4 cup butter

2 jumbo onions, halved and thinly sliced (or use 3 medium)

1 teaspoon white or brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon seasoned salt (or to taste)

4 garlic cloves, minced

4 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise (do not use salad dressing it is too sweet!)

Tabasco sauce

Ingredients:—————————————–

Heat the butter and oil in the frypan over medium heat.

Add in onions, sugar, cayenne pepper and salt; saute until the onions are light golden brown (this may take about 15 minutes)
Add in garlic and cook for 2-3 minutes; set aside to cool slightly.
In a bowl, beat the cream cheese, sour cream and mayonnaise until smooth.

Add in onions; mix well to combine, then season with black pepper if desired.
Add in Tabasco sauce to taste.
Cover and place in fridge for 2 or more hours before using.

I have made these using the mild sausage but I have to say they are not as good, if you are using mild pork sausage you may want to add in a pinch of cayenne pepper, the amounts may easily be doubled

Yield 12 quiche

Ingredients:

8 ounces spicy bulk pork sausage meat (such as Jimmy Dean’s Spicy Pork sausage or can use Italian sausages casings removed)

2 tablespoons oil

2-3 tablespoons butter

8 ounces fresh sliced mushrooms

1 green onion minced, minced

1/3 cup shredded Swiss cheese

2-3 tablespoons freshly grated Parmesan cheese

salt and fresh ground black pepper, to taste (I use seasoned salt)

5 large eggs

3 egg whites

1 cup light cream (such as half and half

Instructions:——————————————–

Preheat oven to 325 degrees F (oven rack set to second-lowest position).

Generously spray 12 regular-size muffin tins with cooking spray.

Heat oil in a large skillet over medium heat.

Add in the sausage meat and and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, then transfer to a large bowl.

Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.

Mix in the Swiss cheese and Parmesan cheese, finely chopped green onion then season with salt and black pepper.
In a bowl whisk 5  eggs with 3 egg whites and light cream together until well blended.

Divide the egg mixture between each muffin tin.

Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.

Bake for about 25 minutes or until the tops are just beginning to brown.

Let cool for 5 minutes in the tins.

Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.

Turn upright and let cool.

I make this using half pound of each, slow cooking for 1 hour insures they do not burn and you must make certain to toss the nuts about every 15 minutes while baking

Yield 1 pound nuts

Ingredients:

2 egg whites (at room temperature)

1 tablespoon water

1 cup white sugar

3/4 teaspoon salt

1/2 to 3/4 teaspoon cinnamon

1 pound pecan halves or whole almonds (can use a mixture of both)

Instructions:——————————————-

Preheat oven to 250 degrees F.

Set oven rack to lowest position.

Grease a large baking sheet.

In a mixing bowl beat the egg whites with 1 tablespoon of water until frothy but not stiff.

In another bow combine the sugar with salt and cinnamon.

Mix the nuts with the egg whites to coat evenly, then toss into the sugar mixture.

Spread onto prepared baking sheet.

Bake in a 250 degree F oven for 1 hour stirring every 15 minutes.