For ease I have stated a store bought Boboli pizza crust as they are already prebaked when sold at the grocerey store, you may of course make your own pizza crust then partially bake on a pizza pan bottom oven rack at 400 degrees F for about 8 minutes but do not bake the crust completely, make certain to use a very firm tomato or it will create a watery topping and soggy crust

This will also work well using cooked chicken, the amounts are really only a guideline feel free to adjust to taste, I also add in a pinch of cayenne pepper to the mayonnaise mixture

See my bread machine pizza dough recipe posted HERE

Yield one 12-inch pizza

Ingredients:

3/4 to 1 cup mayonnaise (do not use salad dressing)

1 garlic clove, finely minced (or use 1/2 teaspoon garlic powder)

1-1/2 cups cooked finely chopped turkey or chicken

1/2 cup freshly grated Parmesan cheese

1 (4.5 ounce) can chopped green chilies, drained

4 green onions, chopped

1/2 teaspoon fresh ground black pepper, optional

2 cups shredded Monterey Jack cheese, divided (can use shredded mozzarella cheese)

1 (12-inch) purchased Boboli pizza crust

1 large firm Roma tomato, chopped

1/3 cup sliced green or black olives

Instructions:—————————————-

Preheat oven to 425 degrees F (oven rack set to bottom position).

In a bowl combine the mayonnaise with the next 6 ingredients and 1 cup shredded Monterey Jack cheese.

Spread the turkey mixture onto the prebaked pizza crust.

Top with remaining shredded Monterey Jack cheese, then sprinkle the chopped tomatoes and olives on top.

Bake for 10-15 minutes or until completely heated through.

A great alternative to deep-fryed wings, make these as spicy as you like by adjusting the cayenne pepper, I have listed 1/2 teaspoon you may increase to suit you heat level, use dry breadcrumbs only for this, all amounts may be doubled to serve 6-8

Servings 4-6

Ingredients:

1 large egg

1 tablespoons water

2 teaspoons hot sauce

2/3 cup dry breadcrumbs

1 teaspoon onion powder

1 teaspoon garlic powder (garlic lovers increase to 1-1/2 teaspoons)

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

1/2 teaspoon cayenne pepper (can increase)

1/2 teaspoon paprika

10 whole chicken wings

Instructions:

Preheat oven to 425 degrees F.

Set oven rack to lowest position.

Grease a large jelly-roll baking pan.

In a shallow bowl whisk egg with water and hot sauce until combined.

In another shallow bowl combine dry breadcrumbs with the next 5 ingredients.

Cut the wings in half at the joint, then slice off and discard the wing tip section.

Dip the wings firstly in the egg mixture allowing any excess to drip off, then coat in the breadcrumb mixture.

Place onto baking sheet.

Bake for 25-30 minutes turning every 10 minutes.

Notes from our test kitchen; this will also work well using 3 pounds of chicken drumsticks, you will need to broil firstly to partially cook and release the fat, it is advised to broil the drumsticks on a rack to allow the fat to drain away, cooking time will need to be increased slightly

A minimum 5-quart crockpot is needed for this recipe… serve the wings with coleslaw!:)

Servings 8

Ingredients:

3 pounds chicken wings (separated at the joints if desired)

seasoning salt and fresh ground pepper (go lightly on each)

1-1/2 cups ketchup

1/4 cup brown sugar, packed

1/4 cup red wine vinegar

2 tablespoons Worcestershitre sauce

1/4 teaspoon seasoned salt

pinch cayenne pepper

1 tablespoons Dijon mustard

1 garlic clove, minced

1/2 teaspoon liquid smoke seasoning, optional

sesame seeds

Instructions:———————————-

Preheat oven to broiler heat (set oven rack 4-6 inches from heat source).

Season the wings very lightly with salt and pepper.

Place onto a generously greased baking sheet in one layer.

Broil for 6-10 minutes on each side or until golden brown.

Transfer the wings to the crockpot.

In a bowl combine ketchup with next 8 ingredients until well combined; pour over the wings then toss the wings with the sauce to coat thoroughly.

Cover and cook on LOW heat for 3-1/4 to 3-3/4 hours.

Transfer to a large platter or bowl, then sprinkle the sesame seeds over the wings.

Taken from my “Favorites” folder!

All amounts may be doubled to serve a crowd but I recommend keeping the garlic at no more than 3 cloves

Servings 4-6

INGREDIENTS:

1 (10-ounce) box frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove as much moisture as possible)

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 (3-ounce) package cream cheese, very soft

1/4 cup finely chopped yellow onion

2 large garlic cloves, minced

3/4  cup freshly grated Parmesan cheese, divided

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon cayenne pepper, or to taste

1/2 teaspoon paprika

2 French baguettes, thinly sliced (purchased the long thin baguettes)

INSTRUCTIONS:—————————————————-

Preheat oven to 350 degrees F.

Grease a n 8-inch pie plate.

In a bowl combine the mayonnaise with  cream cheese, onion, garlic, 1/2 cup Parmesan cheese, black pepper and cayenne pepper; mix until thoroughly blended and smooth.

Mix in the spinach until combined.

Transfer to baking dish.

Sprinkle 1/4 cup Parmesan cheese and paprika over the top.

Bake for 25 minutes or until hot.

Serve hot to spread on baguette slices.

Posted on www.recipezazz.com

Taken from my “Favorites” folder!

 This is a blank canvass for whatever else you would like to add in… browned  spicy bulk sausage meat, browned ground beef mixed with taco seasoning, jalapenos, corn, onions, mixing in a package of taco seasoning mix into the cream cheese would make a great addition… really anything goes or just serve as is, I would however recommend to use spicy chili

The success of this dip will strongly depend on the quality of the chili use you

Servings 8-10

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

2 (15-ounce) cans chili (with beans or without beans, can use homemade chili if desired)

2 cups shredded cheddar cheese (can use more)

INGREDIENTS:————————————————–

Spread the two packages of cream cheese into the bottom of an 8 x 8-inch baking dish.

Spread the two cans of chili over the cream cheese, then sprinkle the shredded cheese over the top.

Place in the oven and bake 350 degrees F bottom oven rack until hot and bubbly (about 20 minutes).

Posted on recipezazz.com

Make this as spicy as you like by adjusting the cayenne pepper, the shrimp is double dipped for an extra crispy thick coating…. serve the shrimp with blue cheese dressing/dip

Yield 1 pound shrimp/4  servings

Ingredients:

2 cups all-purpose flour

2 tablespoons Creole seasoning

1/2 teaspoon cayenne pepper (or adjust to suit heat level)

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon fresh ground black pepper

1 pound uncooked large shrimp, deveined with tails attached

oil for deep frying

blue cheese dip

Instructions:————————————–

Rinse all the shrimp under cold water.

In a large resealable bag combine the flour with next 5 ingredients.

Place the shrimp in the bag and toss to coat thoroughly with the flour mixture.

Place the coated shrimp on a tray or plates and refrigerate for 30 minutes.

Remove from fridge and coat a second time in the flour mixture.

Heat oil in a heavy skillet or a deep-fryer to 375 degrees F/190 degrees C.

Place the shrimp in hot oil and fry for 2-3 minutes.

Serve with blue cheese dip.

Notes from our test kitchen; although regular breadcrumbs are listed panko will work great also if using panko you can omit the flour,  if you like some heat add in cayenne pepper or Creole/Cajun seasoning or feel free to use your own favorite seasonings, the shrimp may be skillet or deep-fryed

Yield 21/30 count shrimp

Ingredients:

21/30 count medium uncooked shrimp (peeded and deveined with tails removed)

1 large egg, beaten

1-1/2 cups dry breadcrumbs

3 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon seasoned salt

oil for frying

Instructions:

Have all the shrimp breaded and on a plate before  starting to fry.

Pat all the shrimp dry as possible using paper towels.

Place the egg in a shallow dish.

In another shallow dish combine the breadcumbs with flour, garlic powder and seasoned salt (or seasonings of choice).

Dip the shrimp firstly into the egg allowing excess to drip off, then coat into the breadcrumb mixture pressing down firmly with hands to adhere the coating to the shrimp.

Place all the coated shrimp on a plate.

Heat oil to in skillet over medium-high heat (or use a deep-fryer for frying)

For an extra crispy coating you may lightly coat the shrimp a second time in the breadcrumb mixture just before frying if desired.

Fry in hot oil until golden brown.

Transfer to a rack or paper towels to drain (I prefer a rack, paper towels tend to make the coating soft).

You will also find this recipe on Recipezazz.com