Submitted by Tyler Patton
| 1 c. butter | 2 eggs | |
| 1 ¼ c. brown sugar | 1 ¼ c. flour | |
| ½ tsp vanilla | 1 tsp baking soda | |
| ½ tsp cinnamon | 1/3 tsp salt | |
| 3 c. oatmeal | chocolate chips |
Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.
Bake at 350°F for 10-12 minutes.
Enjoy!
Submitted by The Wizard of Ahhhs
| 4 or 5 lb. bag of wings, defrosted | 1 qt buttermilk | |
| Oil for deep frying | Flour for dredging | |
| 1 12oz. bottle of your favorite hot sauce | 1 stick unsalted butter | |
| 1 clove garlic, chopped | ½ tsp dry mustard | |
| dash of Worcestershire sauce |
1. Defrost wings & soak them in buttermilk overnight.
2. Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
3. In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
4. Once the sauce boils for a minute or so you can turn it off; it’s done.
5. When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.
Chef’s Note:
Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.
Submitted by Caaien
| 2 tbsp butter | 2 tbsp flour | |
| ¼ tsp McCormick Grill Mates Chicken Rub | 1/8 tsp salt | |
| 1/8 tsp paprika | 1 c. chicken broth |
1. Melt butter in small saucepan on medium heat.
2. Add flour, chicken rub, salt, & paprika.
3. Stir with whisk.
4. Gradually add chicken broth, stir until blended.
5. Cook 2 minutes, until thick, stirring constantly.
6. Remove from heat & let stand to thicken a little more.
Submitted by NJMom
| 1lb ground meat - your choice | 1 large yellow onion | |
| 2 cloves garlic | 1 can Campbell’s Tomato Soup | |
| 2 cans Del Monte Diced tomato with green chilies | 2 cans Dark Red kidney beans, drained | |
| ½ c. red wine | 2 tsp oil | |
| 2-3 tsp Chili powder | 1 tbsp flour |
1. Brown chopped meat with onions & Garlic – drain fat.
2. Mix flour & chili powder add 2 – 3 tbsp water to make a thick past.
3. Add cans of soup, tomatoes & beans to meat.
4. Add chili powder paste.
5. Mix well. Bring to a boil – then simmer for at least 45 min. Great in a crock pot & simmer over night.
6. Double the recipe & freeze the leftovers.
7. Feel free to mix up the type of beans, I also add veggies like broccoli, carrots, cauliflower, etc in.
Submitted by Carli
| 2 c. water | ½ c. diced carrots | |
| ¼ c. chopped onion | ¼ tsp pepper | |
| 2 c. diced potatoes | ½ c. diced celery | |
| 1 tsp salt | 1 c. chopped ham |
White Sauce:
| ¼ c. butter | 2 c. milk | |
| ¼ c. flour | 2 c. grated cheddar cheese |
Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.
