Servings 4

INGREDIENTS:

2 pounds chicken wings (drumettes and/or wingettes)

1 cup all-purpose flour

1 cup milk (can use buttermilk)

1 tablespoon Louisiana hot sauce (can use more)

2 cups dry breadcrumbs

3 tablespoons fresh grated Parmesan cheese

1 teaspoon dried Italian seasoning

1 tablespoon garlic powder

2 teaspoon onion powder

2 teaspoons fresh ground black pepper

1 teaspoon cayenne pepper (can use more)

2 teaspoons seasoned salt

INSTRUCTIONS:—————————————

Set oven rack to lowest position.

Line a 10 x 15-inch baking sheet with foil.

Fit a rack into the baking sheet, then spray with cooking spray.

Place the flour in a shallow bowl.

In another shallow bowl combine the milk with hot sauce.

In another shallow bowl combine the dry breadcrumbs with next 7 ingredients (you should have 3 separate bowls).

Roll the wings first in flour, then in the milk and last coat in the breadcrumb mixture.

Place the wings onto  the rack and allow to sit for 30 minutes.

If you have some breadcrumb mixture left over then coat the wings again just in the breadcrumb mixture just before baking.

Preheat oven to 350 degrees F.

Bake for about 40 minutes or until browned and crispy.

Perfect risotto needs about 25-30 minutes stove top time so make this when you have a bit of time and adding in only 1 cup of broth at a time

Servings 4-6

INGREDIENTS:

6-1/2 cups reduced-sodium chicken broth, or as needed

1 cup lightly packed fresh basil leaves

2 medium garlic cloves

2 tablespoons olive oil, divided

1 cup freshly grated parmesan cheese

3 tablespoons butter

1/3 cup yellow onion, finely chopped

1-1/2 cups short grain white rice

3/4 cup dry white wine

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————

Servings 4

INGREDIENTS:

4 (1/2-cup) scoops vanilla ice cream

1 cup frosted cornflakes, crushed

1/4 cup sugar

1/2 teaspoon ground cinnamon

honey (use as much as you like)

To save time cook the ground beef and chop the lettuce and green onions a day in advance, amounts listed are only a guideline you may adjust to taste

Servings 6

INGREDIENTS:

1 pound ground beef, cooked

1 (12-1/2 ounce) package nacho tortilla chips

2 cups shredded Mexican cheese blend

1/2 cup sour cream

1/2 cup salsa

1/2 cup shredded lettuce

2 green onions, chopped

1/4 cup sliced ripe olives, optional

1/4 cup pickled jalapeno rings

Servings 12

INGREDIENTS:

2 pounds lean ground beef

1 medium yellow onion, chopped

2 (1-1/4 ounce) package taco seasoning mix

2 cups grated cheddar cheese

1 red onion, chopped

2 heads iceberg lettuce, chopped

4 tomatoes, chopped ( I use Roma)

2 avocados, peeled and chopped

1 medium red onion, chopped

1-1/2 cups black olives, sliced

12 cups nacho chips, 1 large bag ( I use Doritos)

1 (8 ounce) bottle Catalina dressing

INSTRUCTIONS:———————————————

Servings 6

INGREDIENTS:

1 (22 ounce) package frozen mashed potatoes (such as Ore-Ida)

1 (6.5 ounce) container Alouette brand garlic-and-herb spreadable cheese (or similar brand)

1/2 cup light cream

4 cooked bacon slices, crumbled (can use more)

1 teaspoon seasoning salt

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

1-1/2 cups shredded Cheddar cheese,

chopped green onions, optional

INSTRUCTIONS:————————————————

Plan ahead the roast must sit for 1-1/2 hours before cooking, cooking time is for a 3-pound roast or until a meat thermometer registers 155 degrees, the roast will continue to cook for a while when removed from the oven

This also works well using jalapeno jelly or marmalade, the seasoning amounts are really just a guideline you can adjust to taste

Servings 6-8

INGREDIENTS:

3/4 cup apricot preserves

1/2 teaspoon dried thyme or dried oregano (rubbed between fingers to release the flavors)

1 tablespoon garlic powder (can use more)

2 teaspoons onion powder

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper, optional

seasoned salt (use as much as you like)

1 (3-pound) boneless pork loin

INSTRUCTIONS:—————————————————–