Boneless Buffalo Wings

Ingredients

• Servings: 3
• oil for deep frying
• 1 cup unbleached all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg
• 1 cup milk
• 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
• 1/4 cup hot pepper sauce
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. whisk together the egg and milk in a small bowl. dip each piece of chicken in the egg mixture, and then roll in the flour blend. repeat so that each piece of chicken is double coated. refrigerate breaded chicken for 20 minutes.
• fry chicken in the hot oil, in batches. cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• combine hot sauce and butter in a small bowl. microwave sauce on high until melted, 20 to 30 seconds. pour sauce over the cooked chicken; mix to coat.

Monkey Tails

Ingredients

• Servings: 10
• 10 ice pop sticks
• 5 very ripe bananas, peeled and halved crosswise
• 1 (16 ounce) package semisweet chocolate chips
• 1 tablespoon butter
• 10 tablespoons flaked coconut, or as needed

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• insert 1 pop stick into the cut end of each banana. place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours.
• melt the chocolate and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).
• dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. roll in coconut if desired. place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.

mile-high peanut butter pie

Ingredients

• Servings: 12
• 35 nilla wafers, finely crushed
• 1/4 cup butter, melted
• 1 (3.9 ounce) package jell-o chocolate instant pudding
• 2 cups cold milk, divided
• 4 ounces philadelphia cream cheese, softened
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1/2 cup planters creamy peanut butter, divided
• 2 cups thawed cool whip whipped topping, divided
• 1/2 ounce baker's semi-sweet chocolate

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 40 mins


• heat oven to 375 degrees f.
• mix wafer crumbs and butter until blended; press bottom and up side of 9-inch pie plate. bake 10 minutes; cool.
• beat chocolate pudding mix and 1 cup milk with whisk 2 min. (pudding will be thick.) spread bottom of crust. gradually add remaining milk to cream cheese in large bowl with mixer until blended. add vanilla pudding mix; beat 2 min. reserve 1 tbsp. peanut butter. add remaining to vanilla pudding mixture; beat until blended. stir in 1 cup cool whip. spread over chocolate pudding layer to within 1 inch of edge. spoon remaining cool whip center of pie.
• refrigerate 3 hours. when ready to serve, microwave remaining peanut butter in microwaveable bowl on high 15 sec. or until melted. melt chocolate as directed on package. drizzle peanut butter and chocolate over pie.

Quinoa Turkey Stuffing

Ingredients

• Servings: 8
• 1 cup quinoa, rinsed
• 2 cups water
• 1 onion, chopped
• 1 pound fresh mushrooms, sliced
• 2 apples - peeled, cored, and chopped
• 1/4 cup pine nuts
• 1/3 cup raisins
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons poultry seasoning

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• place the quinoa and water in a large, microwave-safe bowl; cover. cook on high for 20 minutes.
• stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and poultry seasoning in with the quinoa.
• pack lightly into uncooked turkey. roast turkey as directed.

boston cream dessert cups

Ingredients

• Servings: 2
• 1 (16 ounce) package refrigerated dough
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 2 eggs
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (16 ounce) container prepared chocolate frosting

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners. divide dough into each muffin cup.
• bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. remove from oven and set aside.
• beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. mix in the instant pudding mix until just incorporated. spoon about 2 tablespoons of the cream cheese filling into each muffin cup. return muffin cups to the oven and bake until the filling is set, about 25 minutes. cool in the pans for 30 minutes then remove the desserts.
• remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. stir frosting until smooth, then spread about one tablespoon of frosting each dessert cup. refrigerate until set, about 1 hour.

Truffle Lovers' Popcorn

Ingredients

• Servings: 4
• 4 teaspoons white truffle oil
• 2 tablespoons dried parsley
• 1/4 cup grated parmesan cheese
• 1 (3.5 ounce) package microwave popcorn, popped
• 1/4 teaspoon sea salt, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• mix the truffle oil, parsley, and parmesan cheese in a heat-safe bowl.
• place unopened package of popcorn into center of microwave oven; cook on high power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). open hot bag carefully and pour into bowl. toss with truffle oil mixture; season to taste with sea salt.

moroccan peach roasted chicken

Ingredients

• Servings: 6
• 1/4 cup margarine or butter
• 1/4 cup honey
• 1 teaspoon rose water
• 1 teaspoon salt
• ground black pepper to taste
• 4 pounds bone-in chicken pieces, with skin
• 1 pound fresh peaches, pitted and sliced
• 1 tablespoon white sugar
• 1/2 cup toasted slivered almonds (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat the oven to 425 degrees f (220 degrees c).
• in a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. heat in the microwave until margarine has melted, about 30 seconds. place chicken in a baking dish and pour the margarine mixture over it. stir to coat the chicken completely. place the dish of chicken into the oven.
• cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. reduce the oven temperature to 350 degrees f (175 degrees c). add the peaches to the dish and sprinkle with sugar. continue to roast until chicken is cooked through, about 20 more minutes.
• remove chicken pieces to a serving dish and pour the juices from the pan over them. garnish with slivered almonds.