Lemon Crisp Cookies

Ingredients

  • 1 package (18-¼ ounces) lemon cake mix (we used a 15.25 oz. package of Betty Crocker Super Moist Lemon Cake Mix)
  • 1 cup crisp rice cereal
  • ½ cup butter, melted (we used unsalted butter)
  • 1 egg, lightly beaten (we used a large egg)
  • 1 teaspoon grated lemon peel

Directions

  1. Preheat your oven to 350 degrees. Add all the ingredients to a large mixing bowl, stirring to combine (the dough will look crumbly). Roll the dough into 1-inch balls (we used a rounded teaspoon to yield 1-inch balls), placing each ball two inches apart on ungreased baking sheets (we lined our sheets with aluminum foil before placing the balls on them).
  2. Place each sheet in the oven for 10-12 minutes or until the cookies are set (we cooked ours for 8 ½ minutes). Let the cookies cool for a minute before taking them off and moving them to a wire rack where they can finish cooling off.

Yield: About 4 dozen (we got around 56 cookies)

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These are some adorably tiny cookies (you could finish each cookie in two bites at most). You get the nice lemon flavor without the pucker power. When this comes out of the oven it feels pillowy soft but after a couple of minutes it becomes chewy with crispiness from the bottom of the cookie. We didn’t really understand why the rice cereal was added to this because the little bit of crispiness that we felt seemed to come only from the bottom of the cookie. Nice for when you want a sweet treat but you don’t want to indulge too much.

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Betty Crocker or Taste of Home.

Take care everybody !

Blue Cheese Ranch Dip

Ingredients

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 ounces blue cheese
  • 2 tablespoons buttermilk
  • 2 grated garlic cloves
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • Sriracha Buffalo roasted chicken wings, for serving with the dip

Directions

  1. In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.
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If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !

We got this recipe from Food Network magazine.

We weren’t paid in any form to promote Food Network magazine.

Take care everybody !

Alabama White Sauce

Ingredients

  • 4 pounds cooked plain wings (we roasted ours like we did for the Sriracha Buffalo Chicken Wings)
  • 1/3 cup mayonnaise
  • 3 Tbsp. chopped fresh chives
  • 1 Tbsp. prepared horseradish
  • 4 tsp. apple cider vinegar
  • 2 tsp. Creole mustard
  • 1 tsp. coarsely ground pepper
  • ¼ tsp. sugar
  • 1 finely grated garlic clove

Directions

  1. Take a small mixing bowl and whisk everything (except the chicken wings) together. Drizzle over the chicken wings and enjoy !
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This is a delicious version of Alabama white sauce ! It’s creamy, you can taste the horseradish without it being overpowering and you get some tang from the vinegar. It was so addictively delicious that we’ll at least be doubling the sauce next time so we can really dunk the chicken wings into the sauce !

We got this recipe from Southern Living.

We weren’t paid in any way to promote Southern Living.

Take care everybody !

Buffalo Chicken Meatball Sliders

Ingredients

  • 1 Tbsp. kosher salt
  • 2 tsp. fennel seeds
  • 1 tsp. black peppercorns (we used tellicherry black peppercorns)
  • 2 lb. ground chicken
  • ½ cup firmly packed fresh flat-leaf parsley leaves, chopped
  • ½ cup finely grated Parmesan cheese
  • ½ small sweet onion, grated
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1 Tbsp. extra virgin olive oil
  • 1 (5-oz.) bottle Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
  • 32 small rolls or buns, split (we used slider buns)
  • Blue Cheese Sauce
    • 1 cup crumbled blue cheese
    • ½ cup heavy cream
    • ¼ cup sour cream
    • ½ shallot, minced
    • ½ tsp. firmly packed lemon zest
    • 2 Tbsp. fresh lemon juice
    • Salt and pepper to taste
  • Garnish topping mixture
    • Thinly sliced celery
    • Fresh parsley leaves
    • Splash of Champagne vinegar
    • Drizzle of olive oil (we used extra-virgin olive oil)
    • Table salt and freshly ground black pepper to taste

Directions

  1. Make the blue cheese sauce by adding the following ingredients to a food processor or blender*: blue cheese, heavy cream, sour cream, shallot, lemon zest and lemon juice. Process the ingredients until the mixture is smooth and creamy. Season with salt and pepper to taste. For the garnish mixture, take a small mixing bowl and add the celery, parsley, vinegar and oil to it, tossing to combine. Season with salt and pepper.
  2. Add the first 3 ingredients to a mortar bowl or spice grinder, grinding them into a fine powder using either the pestle (if you’re using a mortar) or the grinder. Add the following ingredients into a large mixing bowl: ground chicken, chopped parsley, Parmesan, grated onion, eggs, garlic, extra virgin olive oil and the crushed spices. Use your hands to combine the ingredients just until it’s blended and smooth (they suggest this will take 2 minutes). Cover the bowl and place it in the fridge for 1 hour.
  3. Preheat your oven to 400 degrees. Take a jelly-roll pan and line it with aluminum foil, spraying the foil lightly with nonstick cooking spray afterwards. Drop the chicken mixture down by the rounded spoonfuls using a medium-size cookie scoop (about 1 ½-inches) onto the lined pan, keeping the meatballs 1 ½-inches apart.
  4. Stick the meatballs in the oven to cook for 10 to 12 minutes or until the meatballs are fully cooked. In a large bowl, toss the meatballs with the hot sauce. Place them on the split buns, topping them with the blue cheese sauce and the garnish.

*We decided to just combine the mixture in a bowl instead of making it smooth.

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We think this was a delicious slider ! For ourselves, we didn’t think the topping tasted bad but it didn’t make the slider taste better, it did add a nice crunch that was missing otherwise. Your taste buds may be different from ours though so it’s worth trying out yourself. This is another way to use the classic combination of chicken, buffalo sauce and blue cheese. It’s classic for a reason, this was a damn delicious slider that ‘s great to have for a game day snack or anytime really ! These are kind of addictive, so depending on how many people you plan on serving, you may want to double the recipe !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Frank’s or Southern Living.

Take care everybody !

Sticky Habanero Glazed Chicken Wings

Ingredients

  • 2 pounds chicken wings, separated and wing tips removed
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne
  • 1 teaspoon mustard powder
  • 1 teaspoon dried basil
  • 1 teaspoon celery salt
  • 1 teaspoon salt (we used table salt)
  • 1 teaspoon pepper (we used freshly ground black pepper)
  • 1 cup pepper jam (we used Braswell’s Savory Sweet Heat Hot Jalapeño Pepper Jelly)
  • 1 tablespoon agave nectar
  • 1 tablespoon butter (we used unsalted butter)
  • 3 habaneros, minced and divided
  • Dash salt

Directions

  1. Turn your oven on and preheat it to 250 degrees. Pat the wings dry, placing them in a large mixing bowl afterwards. Add the baking powder and the seasonings (garlic powder-pepper), tossing the wings to coat them in the mixture.
  2. Take a greased baking sheet* and place the wings on it, letting it cook for 30 minutes. Pull the sheet out of the oven and flip the wings over.
  3. Turn the heat up to 425 degrees. Place the chicken wings back in the oven to cook for another 30 minutes or until they’re fully cooked and crispy. If you’d like your chicken wings even crispier, you could place them under the broiler for a few minutes (we didn’t broil our wings).
  4. When the wings are close to being done cooking, take a saucepan out and add to it the pepper jam, agave nectar, butter, 2 minced habaneros and the dash of salt. Heat the mixture up just enough for everything to combine and is easily pourable.
  5. Place the wings in a large mixing bowl, pouring the jam mixture over the wings afterwards, tossing to ensure the wings are fully coated in the jam mixture.
  6. Sprinkle the remaining minced habanero over the wings and eat immediately !

*We lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray.

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These wings were addictively delicious ! We tried the wings without the minced habanero and they had some heat but not nearly as much as we were expecting. We tasted the sweetness from the jam and agave nectar more than the heat in some bites but once we added the minced habanero onto the wings that helped bring more heat to each bite. We hope you enjoy them as much as we did !

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Braswell’s or Chile Pepper magazine.

Take care everybody !