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.

I purchase a whole small chub of pepperoni then chop it, just use any amount you desire, I also add in some hot sauce to the cream cheese mixture chopped jalapenos are also a great addition if you like some spice… this is always enjoyed at my get togethers!

Servings 8

INGREDIENTS:

8 ounces cream cheese, softened

1/2 cup sour cream

hot sauce, to taste (optional)

1 teaspoon dried oregano (rubbed between fingers to release the flavor)

2 small garlic cloves, minced  (or use garlic powder to taste)

1/3-1/2 cup prepared pizza sauce (use your favorite)

chopped pepperoni (use any amount desired)

2-3 finely chopped green onions

1/2 cup shredded mozzarella cheese (can use more)

1/4 cup freshly grated parmesan cheese

INSTRUCTIONS:————————————————

Stir together the cream cheese, sour cream, hot sauce, oregano and garlic and pizza sauce in a small bowl until blended and smooth.

Spread the mixture into a large greased pie plate.

Top with pepperoni and green onions.

Bake in a preheated 350 degrees F for 10 minutes.

Remove from oven and sprinkle mozzeralla cheese over the dip in the pan.

Top with parmesan cheese.

Bake for 5-7 minutes or more or until the cheese has melted and dip is heated through.

Serve warm.

You will also find this recipe on Recipezazz.com

Mayonnaise takes the place of pizza sauce or you may omit completely if you like and just pile the toppings on the dry pizza crust,  leftover cooked roast beef or steak will work well for this I find that grilled steak has the best flavor and use as much as you like, all amounts may be adjust to suit taste

Test Kitchen Notes; prepared Ranch dressing may be used in place of the mayonnaise and fresh sauteed mushrooms may be replaced for the canned but will need to be cooked firstly to release the moisture

Servings 4

INGREDIENTS:

1 prebaked Italian Boboli pizza crust

1/2 cup mayonnaise, or to taste (such as Hellman’s mayonnaise, do not use salad dressing)

3 tablespoons oil (can use more)

1 large onion (thinly sliced and separated into rings)

1 small red bell pepper (seeded and cut into 1/8 inch strips)

3 garlic cloves, minced (garlic lovers can use more)

1 cup sliced canned mushroom, well drained

1 teaspoon dried oregano (rubbed between fingers to release the flavors, do the same with the basil)

1 teaspoon dried basil

1 cup canned drained sliced mushrooms

thinly sliced cooked roast beef or cooked steak (use as much as you like)

fresh ground black pepper, to taste

salt, optional

1 1/2 cups shredded mozzarella cheese, or to taste

1/2 cup grated Parmesan cheese