RESTAURANT-STYLE BUFFALO CHICKEN WINGS

INGREDIENTS:

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

---

DIRECTIONS:

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

CRISPY FRIED CHICKEN

INGREDIENTS:

• 1 (4 pound) chicken, cut into pieces
• 1 cup buttermilk
• 2 cups all-purpose flour for coating
• 1 teaspoon paprika
• salt and pepper to taste
• 2 quarts vegetable oil for frying

---

DIRECTIONS:

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CHICKEN NUGGETS

INGREDIENTS:

• 4 skinless, boneless chicken breasts
• 2 cups corn oil
• 1 egg, beaten
• 1/3 cup water
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sesame seeds, toasted
• 1 1/2 teaspoons salt

---

DIRECTIONS:

1. Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
2. Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
3. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
4. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

CHEESE LASAGNA

INGREDIENTS:

• 1 (16 ounce) package lasagna noodles
• 4 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 4 eggs
• salt and pepper to taste
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 (32 ounce) jar spaghetti sauce
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese

---

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
2. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
3. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
4. Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
5. Bake 45 minutes, or until cheese is bubbly and top is golden.

CRISPY RICE CANDY

INGREDIENTS:

• 2 cups crispy rice cereal
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows
• 1 cup crunchy peanut butter
• 2 pounds white chocolate, chopped

---

DIRECTIONS:

1. In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
2. In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
3. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

KILLER CHEESECAKE

INGREDIENTS:

• 1 individual package graham crackers, crushed
• 2 tablespoons white sugar
• 1/2 cup butter, softened
• 1 1/2 teaspoons ground cinnamon
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 (16 ounce) container sour cream
• 3 teaspoons white sugar
• 1 teaspoon vanilla extract

---

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish.
3. In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust.
4. Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours.
5. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.