By NEMS Daily Journal
Buffalo Hot Wings
24 chicken wings
Salt and pepper
Olive or canola oil
12 ounces of Frank’s Buffalo Wing Sauce or one of your choice
11⁄2 sticks butter
1⁄2 cup honey
Bleu Cheese Dressing
8 ounces bleu cheese
1 cup sour cream or Greek yogurt
1 cup mayonnaise
1⁄4 cup milk or buttermilk
1⁄4 teaspoon granulated onion
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Rinse chicken wings in cold water and pat dry with paper towels. Cut the joints apart to get a drummie and a wing joint (save the little end piece of the wing for another use, such as chicken stock).
In a bowl, season some all-purpose flour with salt and pepper. Toss chicken in flour mixture, getting a good coating on each piece.
In a large deep frying pan, place about an inch of oil. When oil gets hot, begin laying in the wing pieces.
Cover the pan with a lid and allow the wings to cook undisturbed for 4 to 5 minutes, then turn them over and cook the other side for about the same time until wings are crispy and have a good color. Drain wings on paper towels
In a saucepan, combine hot sauce, butter and honey. Bring the mixture almost to the point of boiling, but do not let it boil, or get too hot. If the sauce gets too hot it will begin to separate.
Place wings in a large bowl, pour buffalo sauce over them and toss them to get a good even coating of buffalo sauce on the wings.
Serve with Bleu cheese dressing and celery.
For the Bleu cheese dressing, combine sour cream or yogurt, buttermilk and half of bleu cheese. Pulse the mixture until all of the bleu cheese has been blended in. Add mayonnaise, remaining bleu cheese and seasonings. Best if dressing is made a day ahead.
• Note: Recipe courtesy of askchefdennis.com
Chocolate Touchdown Cake
1 box chocolate cake mix, prepared according to directions on the box
3 containers chocolate frosting (milk or dark chocolate)
1 can sweetened condensed milk
Bake chocolate cake in a sheet cake pan according to directions on box.
Combine 1 can of frosting with the sweetened condensed milk and microwave the mixture for 2 minutes. While cake is still warm, poke holes in the top of it and pour the milk/frosting mixture all over cake. After the cake has cooled, frost the cake with remaining 2 cans.
• Note: Recipe courtesy of coach Mike Mattox’s wife, Amanda.
Ro-Tel Cheese Dip
1 can Ro-Tel diced tomatoes and chilies, undrained
1 box Velveeta pasteurized cheese, cut into 1⁄2-inch cubes
Combine undrained tomatoes and cheese in medium saucepan. Cook over medium heat 5 minutes or until cheese is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.
Note: For a variation, add 1 pound browned, drained ground beef or pork sausage to the mixture.
• Note: Recipe courtesy of ro-tel.com
Jones’ Sugar Cookies
2 sticks butter
1 cup sugar
1 teaspoon vanilla
21⁄2 cups all-purpose flour
1⁄4 teaspoon salt
7⁄8 cup skim milk, plus more for thinning
3 tablespoons shortening
1⁄8 teaspoon salt
11⁄2 teaspoon clear vanilla
11⁄2 teaspoon butter flavoring
1⁄8 teaspoon almond flavoring
2 pounds confectioners’ sugar
Preheat oven to 375 degrees. Cream butter and sugar with mixer; add egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Shape into 3 balls and chill for 1 hour. Roll each ball out to 1⁄4-inch thick and cut into shapes (football shapes for Super Bowl). Bake 9 minutes. Cool and ice with frosting.
For the frosting, in a double boiler, combine milk, shortening and salt. Remove from heat and thin with milk. Add vanilla, butter flavoring and almond flavoring. Add in sugar mix and food coloring.
• Note: Recipe courtesy of coach Doug Jones’ wife, Hallie.