Buffalo Wing Bites

February 7, 2015 Leave a Comment

 

Buffalo Wing Bites

Buffalo Wing Bites

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The buffalo wing fans in my family were happy to taste test when I invented these snacks.  We love them anytime.

              Jasey McBurnett                                                              Rock Springs, Wyoming

 

Buffalo Wing Bites Recipe

 

Buffalo Wing Bites

2 Tbsp. grated Parmesan cheese

1 envelope ranch salad dressing mix, divided

1 cup mayonnaise

1 cup 2% milk

¼ cup crumbled blue cheese, optional

1 ¼ cups finely chopped cooked chicken breast

1 ¼ cups (5 oz.) shredded cheddar-Monterey Jack cheese

¼ cup Buffalo wing sauce

1 tube (13.8 oz.) refrigerated pizza crust

2 Tbsp. butter, melted

 

Preheat oven to 400 F.  In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix.  In another bowl, mix mayonnaise, milk and remaining dressing mix.  If desired, stir in blue cheese.  Refrigerate until serving.

In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce.  On a lightly floured surface, unroll pizza crust dough and pat into a 14 x 12 inch rectangle.  Cut into 24 squares.

Place 1 rounded tablespoon chicken mixture on the center of each square.  Pull corners together to enclose filling; pinch to seal.  Place 1 inch apart on greased baking sheets, seam side down.  Brush tops with butter; sprinkle with Parmesan cheese mixture.

Bake 15-17 minutes or until golden brown.  Serve with dressing.        2 dozen (2 cups dressing)

 

(Recipe for Buffalo Wing Bites was in www.tasteofhome.com, 2015)

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Sweet Potato Cinnamon Bread

November 9, 2014 Leave a Comment

 

Sweet Potato Cinnamon Bread

Sweet Potato Cinnamon Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves quick breads.  This one is moist and spicy.  If you don’t have don’t have mini loaf pans it works just as well in regular size pans.

         Nancy Foust                                                                       Stoneboro, Pennsylvania

 

Sweet Potato Cinnamon Bread Recipe

Sweet Potato Cinnamon Bread

3 ½ cups flour

2  2/3 cups sugar

2 tsp. baking soda

1 tsp. salt

½ tsp. baking powder

1 ½ tsp. baking ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 eggs

2 cups mashed sweet potatoes

2/3 cup canola oil

2/3 cup 2% milk

1 ½ cups raisins

1 cup chopped walnuts

 

Preheat oven to 350 F.  In a large bowl, whisk the first eight ingredients.  In another bowl, whisk eggs, sweet potatoes, oil and milk until blended.  Add to flour mixture; stir until just moistened.  Fold in raisins and walnuts.

Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes before removing to wire racks to cool.

4 loaves (6 slices each)

For larger loaves:  Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans.  Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.

 

(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)

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Glazed Lemon Blueberry Muffins

August 8, 2014 Leave a Comment
Glazed Lemon Blueberry Muffins

Glazed Lemon Blueberry Muffins

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special.  This is one recipe you simply MUST try for family and friends.

            Kathy Harding                                                                  Richmond, Missouri

 

Glazed Lemon Blueberry Muffins Recipe

Glazed Lemon Blueberry Muffins

½ cup butter, softened

1 cup sugar

2 eggs

½ cup 2% milk

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 cups flour

2 tsp. baking powder

Dash salt

2 cups fresh or frozen blueberries

Glazed:     1 ½ cups confectioners’ sugar

2 Tbsp. lemon juice

1 tsp. butter, melted

¼ tsp. vanilla

 

Preheat oven to 400 F.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in milk, lemon juice and peel.  Combine flour, baking powder and salt; add to creamed mixture just until moistened.  Fold in blueberries.

Fill paper-lined muffin cups three-fourths full.  Bake 25-30 minutes or until toothpick inserted in muffin comes out clean.  Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, combine confectioners’ sugar, lemon juice, butter and vanilla and drizzle over warm muffins.          11 muffins

 

(Recipe for Glazed Lemon Blueberry Muffins was on www.tasteofhome.com, 2014)

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Gingerbread Pancakes with Banana Cream

December 22, 2013 Leave a Comment

 

Gingerbread Pancakes with Banana Cream

Gingerbread Pancakes with Banana Cream

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking.  This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

            Barbara Brittain                                                                               Santee, California

 

Gingerbread Pancakes with Banana Cream Recipe

 

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until soft peaks form.  Fold in bananas.  Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in molasses.  Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with banana cream.           42 pancakes  – (4 2/3 cups topping)

 

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

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