Canadian Maple Glazed Chicken Wings

2-3 lbs chicken wings
2 Tbsp Worcestershire sauce
A few dashes of Tabasco, to taste
2 Tbsp brown sugar
1/2 cup flour
1 cup maple syrup
1/3 cup chili sauce
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2- 1/2 tsp crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine chicken wings, Worcestershire sauce, Tabasco and brown sugar. Shake well and refrigerate for as little as an hour and as long as five hours. Shake the bag every hour or so,
Drain and discard marinade. Oven bake at 375 degrees for 15 minutes, then remove and set aside to rest, allowing juices to settle.
While the wings are baking, add the remaining ingredients except for the flour in a bowl and whisk together. This will act as your sauce.
Be aware the sauce will really turn the heat up. After the wings cool, toss them into the flour and then deep fry until crisp. Remove wings and toss them into the sauce for saucy wings or serve the wings crispy and the sauce as dip.

Quick and Easy Mexican Enchilada Sauce Recipe

By Jolinda Hackett, About.com

Ingredients:

* 2 tbsp vegetable oil
* 2 tbsp flour
* 2 tbsp chili powder
* 1/2 tsp cumin
* 1/4 tsp cayenne pepper, or to taste
* 2 cups water
* 1 8 ounce can tomato paste
* 1 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp salt

Preparation:
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.

Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.

Custard Pie

From Martha

Ingredients

Serves 6

• 3 Comice or Bartlett pears, peeled, halved, cored, and sliced
• 1/4 cup melted unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar

Directions

1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

Choco-Holic Cake

• CAKE
• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
• 1 cup milk
• 1/2 cup sour cream
• 4 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped walnuts
• GLAZE
• 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
• 3 tablespoons butter or margarine
• 1 1/2 cups sifted powdered sugar
• 2 to 3 tablespoons water
• 1 teaspoon vanilla extract

Directions:
FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

POUR glaze over cake.

Coconut Lime Rice Pudding

1/2 cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
Garnish if desired: sweetened flaked coconut, toasted

In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.

Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.

Serve puddings warm or chilled and garnish with flaked coconut.

Bluerberry Flax Muffins

1/4 cup flax seed
1 3/4 cup whole wheat flour
1 cup all purpose flour
3/4 cup golden brown sugar, packed
2 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries (do not thaw)
3 large eggs, beaten
1 1/2 cups milk
1/2 cup unsweetened applesauce
1 tsp vanilla
cooking spray
1 Tbsp flax seeds

Place an oven rack in the middle position and preheat to 375G. Place the 1/4 cup flax seed in a coffee grinder (or blender or small food processor) and process til finely ground.
Place the ground flax seed in a large bowl and whisk in the flours, brown sugar, baking powders, cinnamon and salt. Place the blueberries in a second bowl and coat with 2 Tbsp of flour mixture and mix untiul just combined. Fold berries into batter.
Spray a 12-slot muffin pan with spray (or use muffin liners). Spoon batter into pan; the batter should come right up to the top of each slot. Sprinkle the tops of each muffin with 1 Tbsp of flax seed.
Bake muffins for 25 minutes of til muffins spring back when genlty touched in the center.

Creamy Turkey and Vegetable Soup

1 medium onion, diced
1 medium celery rib, diced
1 medium carrot, diced
1 garlic clove, minced
1/4 cup flour
3 1/2 cups turkey stock
1 /12 cups diced cooked turkey meat
3/4 cup frozen corn kernels
3/4 cup light cream or milk
1 tsp dried sage
Salt and pepper

Melt butter or heat oil in a pot set over medium heat.Add onion, celery, and garlic and cook til softened, about 5 minutes. Mix the flour and cook 2 minutes more. While stirring, slowly pour in stock. Mix in diced turkey, corn and sage, bring the soup to a simmer, and simmer 15 minutes. Mix in cream or milk and heat throughj 1 to 2 minutes. Season with salt and pepper and serve.

Polynesian Chicken

1 fryer chicken cut up
1/4 cup soy sauce
3 Tbsp vegetable oil
1 tsp ginger
2 Tbsp minced onion
1/2 cup flour
1 can pineapple chunks
1 can mandarin oranges
2 Tbsp cornstarch
1.4 cup water
1/4 cup toasted slivered almonds

Arrange chicken in shallow pan. Combine soy sauce, oil, ginger, onion and marinate chicken for one hour. Shake chicken in flour and brown oil in fry pan. Drain fruit and set aside. Add fruit juices to soy marinade. Combine cornstarch and water and add to soy fruit sauce. Place chicken in casserole. Pour soy fruit sauce over and bake in a 350F oven for 45 minutes. Shortly before serving, add fruit and almonds.
Serves 4.

Chocolate Crunch Waffles with Caramel Sauce and Ice Cream

Source: Dessert - The Grand Finale Yield: Serves 2 RECIPE INGREDIENTS For the Caramel Sauce: 1/3 cup brown sugar 1/3 cup heavy cream 4 tablespoons unsalted butter For the Waffles: 3 tablespoons butter, melted 1 oz unsweetened chocolate, melted 1/3 cup sugar 1 egg, separted 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk 2 tablespoons chopped walnuts Vanilla ice cream, for serving Chocolate shavings, for decoration

DIRECTIONS FOR THE CARAMEL SAUCE: Combine all of the sauce ingredients in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a boil, reduce heat and simmer, stirring, for 3 minutes. FOR THE WAFFLES: Combine the melted butter and chocolate and stir vigorously until well combined. Add the sugar and egg yolk and beat well. Sift together all the dry ingredients and add to the chocolate mixture alternately with the milk. Beat the egg white until stiff. Fold into the chocolate mixture. Heat a waffle iron and cook the mixture according to the manufacturer's instructions. (It is best to oil the waffle iron for this mixture, as it tends to stick.) Serve immediately with the Caramel Sauce, vanilla ice cream, and shavings of chocolate.

HOMEMADE ONION SOUP MIX

1/4 cup dried minced onion
5-6 beef bouillon cubes, crushed
1/2 tsp. onion powder
Dash of sugar

Mix the ingredients together in a small bowl or baggy. Use in any recipe that calls for 1 envelope onion soup mix.

Lemon Cream Coffee Cake

1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 (8-ounce) carton lemon yogurt
1-1/2 tsp. finely shredded lemon peel
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg or mace
1 cup butter
2 eggs, slightly beaten
1 cup milk
1/2 tsp. almond extract
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 cup chopped pecans or sliced almonds

Preheat oven to 350 degree F. Grease a 13x9x2-inch
baking pan; set aside. In a medium mixing bowl beat
cream cheese with an electric mixer until fluffy.
Beat in 1/4 cup sugar; fold in lemon yogurt and
lemon peel. Set aside. In a large mixing bowl stir
together 3 cups flour, 1 cup sugar, baking powder,
salt and nutmeg or mace. Cut in the 1 cup butter
until mixture resembles fine crumbs. Combine eggs,
milk and almond extract. Add to flour mixture,
mixing until blended. Spread half of the batter
in the prepared pan. Spoon the cream cheese mixture
over the batter. Spoon the remaining batter in
small mounds over the cream cheese mixture, spreading
out as much as possible. Combine the 1/2 cup sugar
and 1/2 cup flour; cut in the 1/4 cup butter until
mixture resembles coarse crumbs. Stir in pecans or
almonds. Sprinkle nut mixture over batter in pan.
Bake for 45 to 50 minutes or until cake is golden
and toothpick inserted in dough mounds comes out
clean (do not test in filling). Cool on wire rack
at least 45 minutes before serving. Chill to store.

Makes 12 servings.

Strawberry Coffee Cake

Crumble Topping:
1 cup flour
1/2 cup sugar
1 stick of margarine (stick form is necessary), cold from the fridge

To make crumble topping, sift the sugar and flour together in a large bowl. Place the margarine in the center of the bowl and sprinkle a little of the sugar and flour mixture over it. Place all 10 fingers on the stick and start crumbling it by making cat-kneading gestures with your fingers so the margarine turns into little pea sized bits. If you need a visual, refer to this little fella. Keep crumbling until the stick is completely whittled down. Keep the bowl of crumbles in the fridge until you're ready for it.

Strawberry Coffee Cake

2 cups flour
1 c. sugar
2 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla extract
1 cup milk
2 eggs
1/4 cup margarine, melted
3 cups strawberries, sliced

Sift the first four ingredients together in a bowl and set aside. Whisk the milk, eggs, vanilla, and melted margarine together in a bowl. Add the mix of wet ingredients to the bowl of dry ingredients. Beat together with a handheld mixer until well incorporated. Pour into a pre-greased 13×9 pan. Arrange the sliced strawberries on top of the batter. Sprinkle the crumble toppings. Bake at 350F for 35-45 minutes.

Crockpot Cream Cheese Potatoes

2 tablespoons dried onion -- minced or chopped
2 cloves garlic -- minced or 1/4
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
8 medium potatoes -- scrubbed and sliced (about 2 pounds)
1 package cream cheese -- (8 ounces) cut in cubes

Lightly grease Crock-Pot. In a small bowl, combine onion,
garlic, salt, and pepper. Layer 1/4 of the sliced potatoes in
the bottom of the Crock-Pot. Sprinkle with 1/4 of seasonings.
Layer with 1/3 of cream cheese cubes. Continue layering
process, ending with a layer of potatoes then sprinkle with
seasonings. Cover and cook on High 3 to 4 hours. In the
last hour of cooking stir the potatoes to distribute the cream
cheese. Serve when potatoes are tender.

Frozen Yogurt Pops

2 cups low fat vanilla yogurt
1 12-ounce can frozen juice concentrate, thawed
1/2 tsp vanilla
8 5-ounce paper cups
8 wooden sticks

Combine yogurt, juice concentrate, and vanilla; divide among paper cups. Cover with foil. Cut slits in foil and insert sticks. Freeze overnight or until firm. Peel away paper cup and let your kiddos enjoy!

For sweeter pops try grape, raspberry or fruit concentrate. For tart, use lemonade or orange juice.

BAKED RICE PUDDING

4 eggs, beaten
3 c. milk
1/3 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 tsp. grated lemon rind
2 c. cooked rice
1/2 c. seedless raisins (more, if you wish)
Whipped cream topping (opt.)

Combine all ingredients (except whipped cream topping) and pour into a 2 1/2 quart baking dish. Set dish in a pan of hot water. Bake in 300 degree oven for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot, warm or cold.

Serves about 6 to 8.


I just made this last night and it was a great evening treat!

Ham and Egg Breakfast Cups with Hash Browns

8 slices cured deli ham
4 Tbsp shredded cheddar cheese
1 scallion, thinly sliced
8 large eggs
1/8 tsp black pepper

Heat oven to 400ºF. Coat 8 muffin cups with nonstick spray. Position 1 slice of ham in each muffin cup, doubling each slice over to ensure there are no holes at the bottom. Sprinkle each cup with 1/2 tsp of the cheese and 1/2 TBSP of the scallion.
Break one egg into each cup. Sprinkle lightly with pepper. Bake at 400º about 15 minutes or to desired doneness. Carefully remove cups using the ham to life onto serving plates.

Hash Browns:
1 lb potatos
1 scallion thinly sliced
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp vegetable oil

Peel potatoes, grate, using the coarse side of grater. Squeeze out the water. Transfer to a bowl and toss with scallion, salt and pepper.
Heat half of the vegetable oil in a nonstick 10 inch skillet over medium heat until very hot. Place potato mixture in pan and flatten with a spatula to cover bottom. Cook 7 minutes or until a deep golden brown.
Place a dinner plate over skillet and invert, so browned side of potatoes is facing up. Place remaining 1/2 TBSP oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes or until golden brown. Remove from pan and cut into squares.

Coconut Macaroons

3 cups shredded coconut
1 1/2 Tbsp cornstarch
3/4 cup sugar
3 egg whites
4 ounces bittersweet chocolate, broken up
Heat oven to 350ºF. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat stirring until mixture thickens, about 4 minutes. Remove from heat and set aside.
Spoon out macaroons, about a scan tablespoon each, and place on ungreased baking sheet.
Bake at 350ºF for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving move if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.

Blueberry-Orange Pancakes

1 cup all-purpose flour
1/2 cup whole what flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 container plain low fat yogurt
1/3 cup skim milk
1/2 cup orange juice
2 eggs
1 Tbsp canola oil
1 tsp grated orange zest
1 tsp vanilla extract
1 cup fresh blueberries
Maple syrup for serving

Combine dry ingredients. In a separate bowl, combine yogurt, milk, juice, eggs, oil, orange zest and whisk until well blended. Combine dry and wet ingredients and stir until a smooth batter forms.
Spoon batter by 1/4 cupfuls onto hot skillet. Sprinkle 5 or 6 blueberries into each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook til lightly browned.

Pumpkin Waffles with Cranberry Syrup

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1/ 12 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low fat buttermilk
1 cup canned pumpkin (not pie filling)
1 large egg
1 tsp canola oil
1 tsp vanilla extract
2 egg whites
Making the waffles:
Heat oven to 250. Place a large baking sheet in the oven.
Combine the all purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Stir to mix well. Make a well in the center of the ingredients and set aside.
Combine buttermilk, canned pumpkin, egg, oil, and vanilla and whisk until smooth.
Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until moist batter forms. Let rest.
Beat egg whites in a medium sized bowql with an electric mixer on high speed until stiff peaks form. Gently fold into batter until no white streaks remain.
Cook on heated waffle iron using about 1/3 cup batter for each 4 inch waffle. Keep warm in oven until serving.

Cranberry Syrup:
3é4 cup honey
1é4 cup cranberry juice
1 cup fresh or frozen (thawed) cranberries

Bring honey and cranberry juice to a boil over medium heat in a medium-sized saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cranberries. Remove from heat and let stand for 5 minutes before serving. MAkes about 1 cup.

Coconut French Toast

2 large egg whites
1 large egg
1/2 cup cream of coconut (or sub in 3/4 cup coconut milk and 1/2 tsp coconut flavoring)
1 small french bread loaf cut into 3/4 inch thick slices (about 16 slices)
3/4 cup sweetened flaked coconut, toasted
Confectioners' sugar
Fresh raspberries & sliced mangos to garnish
Heat the oven to 250 degrees. Place a baking sheet in the oven.
Combine the egg whites, egg and coconut cream in a large bowl. Whisk until smooth.
Cook like regular french toast, transferring to baking dish in oven to keep them warm.
Top each serving with 1/2 tablespoon of toasted coconut and sprinkle with confectioners' sugar, if desired. Serve with fresh fruit.