Boneless Hot Wings

  • 2 lbs chicken tenders
  • 3 cups flour
  • 2 cups buttermilk
  • 1 egg
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 bottle hot sauce (Franks Red Hot Wings)
  • 8 tablespoons butter
Get your prep station ready by putting your buttermilk in a bowl with the egg mixed in it. On a large plate or bowl, put the flour, salt, and pepper and mix. Chop all tenders in half. Get your cooking oil ready to fry. Use a large pot with lid and turn the burner to about an 8 or medium high(closer to high). You also want to make sure the tenders are not frozen. 
Now to batter the chicken. Dip each piece of chicken in flour, then buttermilk, then back in the flour. Double dipping in the flour gives them a nice thick breading that soaks up the hot sauce better. Do this to all of the chicken. Then add the chicken to the grease. Be sure to have enough room for each piece so the chicken doesn't cook together. You should cook the chicken for about 10-15 minutes a batch. Keep in mind that if the chicken is thicker you will need to cook longer. Check the thickest piece of the chicken after 10 minutes to make sure it's cooked thoroughly.
Time to mix your buffalo sauce. Melt the stick of butter and mix with hot sauce in a large bowl. Add about 7 or 8 pieces if chicken and toss in the sauce until coated. Repeat until all of your chicken is coated. Pictures are below to help guide you along.

Homemade Stromboli

  • 2 cans of pizza dough
  • 1 jar of pizza sauce
  • 1 small bag of pepperoni
  • 16 oz mozzarella cheese
  • 1 small onion
  • 1 small can of olives
  • 1 small can of mushrooms
  • 1 lb of Italian sausage
  • 3 tablespoons oil
  • 1/2 tablespoon thyme
  • 1/2 tablespoon oregano
  • 1/2 minced garlic clove
Slice onion. Add onion to Italian sausage and thoroughly cook. Set aside. Prepare your counter for the dough by making it nonstick either by using parchment paper or by dusting it with corn meal. Open 1 can of dough and cut in half or thirds. See photo below. Slice the edges of the dough so that after you add your fillings, you can braid the top together. Add a handful of cheese, then toppings (pepperoni, onion and sausage, olives, mushrooms and any other of your favorite pizza toppings) then another layer of cheese to the dough. Braid the top of the stromboli. Open the next can of dough and repeat. Next, prepare your oil topping. Add thyme, oregano and garlic to oil and stir. Microwave for 1 minute. Baste the tops of the strombolis before cooking. Cook for about 20 minutes in 350 degrees. While they bake, heat your sauce for dipping and you're done! Enjoy!
With all of these ingredients you can make 4 large strombolis or 6 smaller ones. I made a total of 5 and ended up freezing a couple for lunches. Make sure you reheat them in the oven and not the microwave! See photos to help you along.
Coen says "HI!"


Carla P's SWEET POTATO CASSEROLE with pecan crunch topping

For the sweet potatoes:
  • 1 can of yams (29 oz can)
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1 tsp vanilla
For the pecan crunch topping:
  • 1 cup brown sugar
  • 1/2 cup flour
  • 1 cup chopped pecans
  • 8 Tablespoons Butter
Preheat oven to 400 degrees. Drain and mash yams with a fork. Add all ingredients for the sweet potatoes together and stir. Grease the bowl you're making your casserole in and add yams to it. TIME for the topping! Set the sweet potatoes aside and grab another bowl to mix the topping in. Melt the stick of butter but make sure to not get it hot. Add in the brown sugar, flour, and pecans. Stir until the mixture is thick and crumbly. There are pictures below to show you what I mean. NOW it's time to put your casserole together! Take your topping and crumble small chunks right on top of the yams. Do this until all topping is used. It should easily cover the entire top of the yams. Cook at 400 degrees for 35 minutes. Seriously, I hated sweet potatoes until I tried this dish made by my mother-in-law (Carla P).


Butternut Cake

Ingredients Needed:

For Cake:
  • 1 cup margarine
  • 2 cups sugar
  • 1tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 3 cups all-purpose flour (SWAN'S DOWN is BEST)
  • 1 T butternut flavoring
  • 3 eggs

For Frosting:
  • 1/2 cup margarine (or butter)
  • 8 oz cream cheese
  • 1 T butternut flavoring
  • 1 box confectioners' sugar
  • 1 1/2 cups chopped pecans
CAKE: **It's best if you allow all ingredients to reach room temperature. Preheat oven to 350. Grease and flour row 9 inch cake pans. Cream margarine and sugar. Mix baking soda, salt and milk together. Sift Flour. Alternately add milk mixture and flour to the creamed margarine and sugar. Mix after each addition. Add eggs and butternut flavoring to the batter and mix well. Bake for 30 minutes. Let cool then frost with butternut frosting. 

FROSTING: Cream margarine (or butter) and cream cheese. Add butternut flavoring. Gradually add sugar until you've added whole box. Mix in the pecans.

Chicken Pot Pie

1 bag of frozen vegetables (microwave steamable)
1 can cream of chicken and mushroom
2 cans of crescent rolls
1 T butter
12-14 ounces of  chicken (canned is easiest)
1/16 tsp thyme
dash of salt and pepper
Butter a glass pie dish and add crescents to bottom of pan(use 1 can to do this), piecing and seaming them together to form the bottom crust. Steam your veggies in microwave while preparing crust. In a separate bowl, mix together the chicken(if canned, drain first) steamed veggies, cream of chicken and mushroom, thyme, salt and pepper.

Put the chicken/veggie mixture in the microwave for 2 minutes, stir, then micro for 2 more minutes. *The reason we are warming before adding to dish to cook is because the crescent rolls cook very fast.* Add mixture to crusted pie dish and spread evenly. Now, use your remaining can of crescents to form the top crust. Just piece together the best you can and use the whole can. I had enough to overlap pieces and make a good thick crust.Cook at 375 until top is golden brown. About 20 minutes.

Look how clean the pie comes out of the dish since you buttered it! 
Time: about 30 minutes
Cost: $12

25 Minute Homemade Chicken Noodle Soup

  • 48 oz chicken broth *x2 for a soupier soup. I use 1 because I like less broth and more substance
  • 12 oz bag of egg noodles
  • 1 rib celery
  • 1 cup carrots (french cut)
  • 2 cans of chicken (Fire-Roasted is fantastic)
Boil water for noodles and add noodles. As the noodles are cooking, chop carrots, and very finely chop celery. I like using a potato peeler to get the thinnest cut possible. Remember- This only takes 25 minutes so everything has to be thin enough to cook fast.

Next, drain canned chicken. In a small pot, add 1 cup of chicken broth, carrots, celery, and chicken and bring to a boil for 7 minutes.

 Once noodles are almost done, drain away water and add back to pot. Pour the rest of the chicken broth into the noodles.
Add your chicken and vegetables.
Cook for about 7 minutes and viola! A perfect, quick, NO MSG, chicken noodle soup! Note how we did not add those unhealthy chicken bullion cubes!
Note* This soup is very full of noodles and chicken with less broth than usual. That's how I like it but if you prefer a soupier soup, add another 48 ozs of broth.
Total cost: $10
Feeds: 6

Halloween Classroom Party Snacks

                                               Witch Brooms and Rice Krispies Pumpkins
For the witch brooms: Pretzel Sticks and snack size Reese's Cups

For the Pumpkins: Use your standard Rice Krispies Treat recipe(see below) and add food coloring to make it orange(red and yellow). Shape into a pumpkin and add a Tootsie Roll for the stem.
Rice Krispies treat recipe:
  • 3 tablespoons butter
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows
  • OR
  • 4 cups JET-PUFFED Miniature Marshmallows 
  • 6 cups Rice Krispies Cereal