woodseya1

Chocolate Chip Cookie Dough Cheesecake 1 1/2 cups finely crushed chocolate wafer cookies 1 cup granulated sugar 1/4 cup melted butter 16 ounces cream cheese, diced 2 cups sour cream 3 eggs 2 teaspoons vanilla extract 1/4 cup butter 1/4 cup packed brown sugar 1/4 cup granulated sugar 2 tablespoons water 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1 cup semisweet chocolate chips 2 teaspoons granulated sugar Heat oven to 350 degrees F (175 degrees C). Mix the chocolate wafer cookie crumbs with 2 tablespoons of the sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9-inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes. To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the sugar. Stir in the water and 1 teaspoon of the vanilla extract. Beat in the flour and the semisweet chocolate chips. Stir until combined. To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust. Drop cookie dough in 2 tablespoon portions evenly over the top of the cake , pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours. To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla extract and the 2 teaspoons sugar until smooth. Spread over hot cake.

Candy Cane Cheesecake 1 1/3 cups chocolate cookie crumbs 2 tablespoons granulated sugar 1/4 cup butter 1 1/2 cups sour cream 1/2 cup granulated sugar 3 eggs 1 tablespoon flour 2 teaspoons vanilla extract 1/4 teaspoon peppermint extract 24 ounces cream cheese 2 tablespoons butter 2/3 cup crushed peppermint candy Heat oven to 325 degrees F. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and the 2 tablespoons butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve. Top with sweetened whipped cream and garnish with candy cane if desired.

Cheddar Parmesan Potatoes Serves: 6 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups milk 1/2 teaspoon salt 1 cup (4 ounces) shredded Cheddar cheese 1/2 cup grated Parmesan cheese 5 cups sliced cooked peeled potatoes (about 5 medium) 1/4 cup buttered bread crumbs In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until mixture thickens. Remove from the heat. Add the salt, cheddar cheese and Parmesan cheese; stir until cheeses melt. Add potatoes; stir gently to mix. Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350

Fudge Truffle Cheesecake Serves: 12 CRUST: 1-1/2 cups vanilla wafers, crushed into crumbs 1/2 cup confectioners' sugar 1/3 cup baking cocoa 1/3 cup butter or margarine, melted FILLING: 3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk 2 cups (12 ounces) semisweet chocolate chips, melted 4 eggs 2 teaspoons vanilla extract Whipped cream and additional chocolate chips, optional Combine all crust ingredients and press onto the bottom and 2 in. up the sides of a 9-in. springform pan; chill. For filling, beat cream cheese in a large mixing bowl until fluffy. Gradually add milk; beat until smooth. Add melted chips, eggs and vanilla; mix well. Pour into crust. Bake at 300

Deep Fried Apple Rings Serves: 5 3-1/2 dozens apples 1 cup all purpose flour 2 tablespoons cornstarch 1/2 cup plus 1 tablespoon sugar, divided 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 1/2 teaspoon cinnamon 3 medium baking apples Oil for frying In medium mixing bowl mix flour, cornstarch, 1 tablespoon sugar, baking powder and salt. In small bowl beat together milk and egg. Gradually add to flour mixture, beating with fork until well blended. Refrigerate for 1 hour. In small bowl combine remaining 1/2 cup sugar and cinnamon. Set aside. Peel and core apples. Cut crosswise into rings, 1/4-inch thick. In deep fryer, heat 1-1/2 to 2 inches Butter Flavor Crisco to 375

BLT Bites Serves: 16 Add color to your appetizer tray with these tasty snacks. Prepare them several hours ahead to allow the flavors to blend. To keep them fresh, be sure to cover loosely with plastic wrap and refrigerate. 16 to 20 cherry tomatoes 1 pound bacon, cooked and crumbled 1/2 cup chopped green onions 3 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh parsley Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Deep Fried Cheese Serves: 15 2 eggs 1 cup cornflakes, crushed 2 tablespoons dry mustard 1/4 teaspoon salt 1/2 cup beer 1/2 cup milk 1 cup flour 2 tablespoons baking powder 1/4 teaspoon pepper 10 ounces Monterey Jack cheese, cut in strips 2 1/2 x 1/2 x 1/2, well chilled Beat eggs with milk in medium bowl. Combine corn flakes, flour, mustard, baking powder, salt and pepper in another bowl. Stir into egg mixture, blending well. Add enough beer to make batter consistency of whipped cream. Heat oil in deep fryer to 375

Grilled Margarita Wings 1 cup lime juice 1 cup silver tequila 1 cup honey 2 teaspoons crushed red pepper flakes 2 teaspoons salt Mix all ingredients together. Divide mixture in half. Put wings in 1/2 the marinade mixture and marinade for 4-6 hours. Bake wings in 350 degree F oven for 25-30 minutes. At this point, refrigerate the wings until ready to finish preparation and serve. Put wings on medium/hot grill until heated through. Baste wings with remaining 1/2 of marinade mixture while grilling. Serve.Grilled Margarita Wings 1 cup lime juice 1 cup silver tequila 1 cup honey 2 teaspoons crushed red pepper flakes 2 teaspoons salt Mix all ingredients together. Divide mixture in half. Put wings in 1/2 the marinade mixture and marinade for 4-6 hours. Bake wings in 350 degree F oven for 25-30 minutes. At this point, refrigerate the wings until ready to finish preparation and serve. Put wings on medium/hot grill until heated through. Baste wings with remaining 1/2 of marinade mixture while grilling. Serve.

sounds good I just use the butter and about 1 drop of the sauce I posted earlier depending on how hot I want them

Horseradish Wings 2 1/2 pounds chicken wings, disjointed and wing tips removed Juice of 1 lemon 1/2 cup catsup 5 tablespoons prepared horseradish 3 tablespoons olive oil 1 tablespoon Worcestershire sauce 5 1/2 teaspoons Tabasco sauce 1/2 teaspoon ground black pepper Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook on a grill or under a broiler. Cook for 10 minutes, then turn and baste with marinade. Cook an additional 10 minutes or until done. Serve immediately or refrigerate until needed.

Anchor Bar Buffalo Wings (The Original!) This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. Sauce: 6 tablespoons Louisiana Hot Sauce 1/4 cup (1/2 stick) margarine-not butter 1 tablespoon white vinegar 1/8 teaspoon celery seed 1/8 to 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic salt Dash of black pepper 1/4 teaspoon Worcestershire Sauce 1 to 2 teaspoons Tabasco sauce Carrot and celery sticks Marie's Bleu Cheese Dressing The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing, and cold beer

No I just really like hot foods this is my favorite hot sauce check this site out dogg http://www.hotsauceworld.com/hottest-hot-sauce.html

World's Hottest Wings Caution! The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. 2 pounds chicken wings, cut up Buffalo style 6 whole serrano chile peppers 6 whole red chile peppers 10 whole jalape o peppers 2 cups white wine 1 bottle Tabasco Sauce 1/2 bottle Worcestershire sauce 10 tablespoons cayenne pepper 10 tablespoons red-hot sauce 1 tablespoon salt 3 tablespoons pepper 1/2 cup vinegar 1 fire extinguisher (optional....) In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. About 15 to 20 minutes. Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect, but keep plenty of ice water handy.

Hot Hot Habanero Wings 2 pounds chicken wings 1 (18 ounce) bottle honey teriyaki barbecue sauce 1/4 cup fresh honey 2 tablespoons Liquid Smoke 1 1/2 to 2-inch piece fresh ginger, grated 6 cloves garlic, crushed 8 habanero chile peppers, chopped* 4 chile peppers, your choice, chopped 3 tablespoons fresh horseradish 1 (18 count) package chicken wings Cut wings into thirds, and discard the tips. There should be about 36 pieces. In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour. Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours. Heat grill for low heat. Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally. * WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.

Fried Macaroni and cheese Macaroni and cheese baked, cut and deep fried. Is there anything else I need to say? Ingredients * 8 oz.Asiago Cheese * 8 oz. Romano cheese * 16 oz Provolone cheese shredded * 32 oz Mozzarella cheese shredded * 24 box of Macaroni Pasta * 6 Eggs * 1.5 cups of Milk * 1 Salt to taste * 1 White Pepper to taste * 1 cup of flour * 1 cup of bread crumbs or panko * 1 Oil for frying Instructions Prepare the macaroni noodles according to manufacturer. Drain. Return to low to medium heat. Add milk, 4 eggs, and 4-8 oz of any of the cheeses. Stir until melted. DO NOT ADD ALL THE CHEESE AT ONCE increases chances that it will burn.. After each 4-8 ounce portion of cheese is melted, and the next 4-8 ounces. Once all the cheese had been added, bake in a non stick pan for 35 to 45 minutes at 350. Remove from oven, and place in the fridge for at least 4 hours to allow complete cooling. After it has cooled remove it and cut into squares. Crack the two remaining eggs. Dip the Macaroni squares in the flour and then in the eggs, and then in the bread crumbs. Repeat until all have been coated. Heat Oil to 375F. I Used a deep fryer, but a large pot with enough oil to completely submerge the squares is acceptable. Fry for about 3 to 5 minutes until golden brown

Old Fashioned Beef Stew 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 pounds beef stew meat (1-inch pieces) 2 tablespoons shortening 2 quarts hot water 3 pared medium potatoes (1-inch cubes) 4 carrots, cut into 1-inch pieces 1 cup sliced celery (1-inch size) 1 medium onion, diced 1 tablespoon salt 2 beef bouillon cubes 1 bay leaf (optional) Mix flour, salt and pepper. Coat meat with flour mixture. Melt shortening in large skillet or 6-quart saucepan; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender. If desired, thicken stew. In covered small jar, shake 1 cup cold water and 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute. Makes 6 servings. To serve more people, just add more vegetables to the stew.

Beef Stew with Dumplings This beef stew with mushrooms, dumplings and sour cream is a substantial and satisfying main dish. Serve it with a green vegetable salad and French bread. Serves 4. 4 tablespoons flour 1 teaspoon salt 1/4 teaspoon black pepper 2 pounds (1kg) stewing steak, trimmed of fat and cut into 1-inch cubes 1 ounce (30g) (2 tablespoon) butter 1 tablespoon vegetable oil 1 large onion, finely diced 2 tablespoons brandy, warmed (optional) 1 bay leaf 2 pints (5 cup) homemade beef stock 6 ounces (185g) mushrooms, wiped clean 5 fluid ounce (150ml) (5/8 cup9 sour cream Dumplings: 8 ounces (1/2 pound) breadcrumbs made from day-old white bread 4 tablespoons water 2 eggs, lightly beaten 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 tablespoons chopped fresh parsley 1 onion, grated 1/2 teaspoon ground mace Heat the oven to warm 325 degrees F (170 degrees C). Mix the flour, salt and pepper together on a large plate. Roll the beef cubes in the flour mixture until they are lightly coated. In a large frying pan heat the butter and oil over moderate heat. add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent. With a slotted spoon, remove the onion and set aside on a plate. Add the beef cubes to the pan, a few at a time. Brown them well, adding more oil and butter if necessary. Remove the beef cubes as they brown and place them in a large ovenproof casserole. If you are using the brandy, put it in a metal ladle. Set it alight and pour it, still burning, over the beef cubes in the casserole. When the brandy has stopped burning, add the onion to the casserole with the bay leaf and stock. Cover the casserole and place in the oven to cook for 2 hours. While the meat is cooking, make the dumplings. Put the breadcrumbs into a large mixing bowl. add the water, a little at a time, and toss lightly with a fork. the breadcrumbs should be just moistened, not soggy. Still using the fork, lightly mix in the eggs. add the salt, pepper, parsley, onion and mace. With floured hands, shape the mixture into walnut sized balls. add the dumplings to the casserole, with the mushrooms, cover and cook for 30 minutes. Spoon over the sour cream just before serving.

It will be with the gravy. Kitchen Bouquet is a browning and seasoning sauce. It can be used as a gravy base.

Beef Stew in Acorn Squash 5 tablespoons olive oil, divided 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds beef for stew, cut into 1-inch cubes 2 medium or 1 large yellow onion, diced 1 stalk celery, diced 1 medium carrot, peeled and diced 1/2 large green bell pepper, seeded and diced 1 tablespoon minced garlic 1 cup red wine 1 bay leaf Sprig thyme, marjoram or rosemary 3 cups beef broth 4 medium acorn squash 8 to 10 baby new potatoes, cooked 1/2 cup pearl onions 1/2 cup sugar snap peas Place 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add stewing beef and toss to coat the meat. Meanwhile, coat the bottom of a large heavy pot with olive oil (about 1 tablespoon) and place over medium-high heat. When the oil is hot, add beef to the pot and allow it to brown on all sides, adding more oil as needed. When all the beef is browned, reserve it and its juices in a bowl. Add diced onion, celery, carrot, green pepper and garlic to the pot; cook, stirring, on high heat for 1 minute, scraping the bottom of the pot to free flavorful bits. Reduce heat to low and continue to cook vegetables for 1 minute. Increase heat to high and add red wine, allowing it to reduce to a glaze in the bottom of the pot. Return beef to pot along with the bay leaf and your choice of herbs (thyme, marjoram or rosemary). Add the beef broth and bring to a brief boil. Immediately reduce heat to low and maintain a low simmer until beef is tender, about 1 hour. While stew is slowly cooking, prepare squash by cutting a shallow slice off the top of each to make a lid; remove the seeds and strings. Lightly rub the inside of each squash with salt, pepper and olive oil. Replace lids and place on a lined baking tray. Bake at 350 degrees F until tender when pricked with a knife, about 30 to 45 minutes. Remove from oven; set aside. Before serving stew, add baby new potatoes, pearl onions and sugar snap peas; gently reheat, if necessary. Adjust seasoning, adding salt and pepper to taste, if needed. Carefully ladle stew into each squash and serve. Makes 4 to 6 large servings.

In the pudding aisle

Beef Stew 2 pounds stew meat, cut into cubes 1/4 cup flour 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 1/2 cups beef broth 1 teaspoon Worcestershire sauce 1 clove garlic 1 bay leaf 1 teaspoon paprika 4 carrots, sliced 3 potatoes, diced 2 onions, chopped 1 stalk celery, sliced 2 teaspoons Kitchen Bouquet Place meat in crock pot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 6 hours. Stir stew thoroughly before serving.

Beef Burgundy Stew 1/4 cup plus 1 tablespoon vegetable oil 4 pounds lean beef round, cut into 1-inch cubes 5 medium carrots, peeled and cut into 1/2-inch cubes 4 onions (about 2 pounds), sliced 4 cloves garlic 1 bay leaf 4 cups canned tomatoes, drained 1 bottle (750 ml) Burgundy, Cabernet or Pinot Noir 2 cups beef stock or broth 2 teaspoons salt 1/4 teaspoon black pepper 1 1/2 pounds assorted mushrooms, such as white button, cremini or portobello, cleaned and trimmed 1/4 cup all-purpose flour Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches, add beef and saute until well browned, 8 to 10 minutes per batch. Remove meat to platter. Add carrots and onions to pot; saute 5 to 6 minutes. Add garlic; saute 30 seconds. Return meat to pot. Add the bay leaf and tomatoes, breaking up tomatoes with wooden spoon. Stir in wine and beef stock; cover and simmer 1 1/2 hours or until the beef is tender. Uncover; simmer for 1/2 hour. Season with the salt and pepper. Cool and refrigerate, or freeze, tightly covered. To serve: If the stew has been frozen, let thaw. Depending on the size of the mushrooms, leave whole or cut into quarters or halves. Heat remaining tablespoon oil in a large skillet. Add mushrooms; saut until softened and browned, 8 to 10 minutes. Stir into stew in pot. Remove a little liquid from pot to bowl. Stir in flour to make paste. Stir in a little more liquid from the pot to thin out the paste a bit. Stir the flour mixture into the stew. Gently reheat the stew over very low heat, stirring, until simmering and stew is slightly thickened. Remove bay leaf. Serve over noodles, boiled or mashed potatoes or rice.

Beef Barley Stew 1 1/2 pounds beef stew meat, cut into 1-inch pieces 1 medium onion, chopped 2 tablespoons vegetable oil 1 quart water 1 (15 ounce) can tomato sauce 5 medium carrots, cut into 1/2-inch pieces 1 celery rib, thinly sliced 2 teaspoons salt 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon pepper 2 cups fresh or frozen green beans 2 cups fresh or frozen corn 3/4 cup medium pearl barley In a skillet, brown beef and onion in oil; drain. Transfer to a 5-quart crockpot. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yields 6 to 8 servings.

Beef and Barley Stroganoff Stew 1 pound beef stew meat, cut into 1/2-inch cubes 1/2 cup finely chopped onion 1 clove garlic, minced 1 (10 1/2 ounce) can condensed beef broth 1/2 cup water 1/2 cup pearl barley 2 tablespoons catsup 1 teaspoon paprika 1 teaspoon salt Dash of pepper 2 cups sliced fresh mushrooms 1/2 cup sour cream Mix all ingredients except the sour cream in a 4-quart crock pot. Cover and cook on LOW for 7 to 8 hours. Turn off heat then stir in sour cream. Serve over egg noodles.

Baked Beef Stew 4 pounds stew meat (DO NOT BROWN) 3 to 4 potatoes 3 to 4 carrots 3 to 4 ribs celery 1 large onion 1 can tomato soup 1 can beef broth or 1 bouillon cube 1 large can tomatoes 1 tablespoon A-1 sauce 4 tablespoons Minute tapioca 1 green bell pepper Salt and pepper 1 clove garlic, crushed Cut all vegetables into chunks. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F. Add water, if necessary, during cooking. Stir during the last hour of baking.