Tangy Barbecue Wings


Tangy Barbecue Wings

Tangy Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite!  Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

               Sherry Pitzer                                                                      Troy, Missouri


Tangy Barbecue Wings Recipe


Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional


Preheat oven to 375 F.  Using a sharp knife, cut through the two wing joints; discard wing tips.  Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan.  Bake 30 minutes; drain.  Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings.  Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce.  Repeat layers twice.  Cook, covered, on low 3-4 hours.  Stir before serving.          2 dozen wings


(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)


Gingerbread Boy Cookies

Gingerbread Boy Cookies

Gingerbread Boy Cookies


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Mom always used the same round-headed cookie cutter to make her “boys.”  They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor.

         Donna Sasser Hinds                                                                       Milwaukie, Oregon

Gingerbread Boy Cookies Recipe


Gingerbread Boy Cookies

½ cup butter, cubed

½ cup sugar

½ cup molasses

2 tsp. white vinegar

1 egg, lightly beaten

3 cups flour

½ tsp. baking soda

½ tsp. ginger

½ tsp. cinnamon

¼ tsp. salt

Decorating icing, nonpareils, red-hot candies or candies of your choice, optional


In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly.  Remove from the heat; cool to lukewarm.  Stir in egg.  Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.

Divide dough into thirds.  Shape each portion into a disk; wrap in plastic wrap.  Refrigerate for at least 2 hours or until easy to handle.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 3 inch gingerbread boy cookie cutter.  Place on greased baking sheets.  Bake at 357 F. for 7-9 minutes or until edges are firm.  Remove to wire racks; cool completely.  Decorate as desired.          3-4 dozen


(Recipe for Gingerbread Boy Cookies was in www.tasteofhome.com, 2014)


Cracklin’ Wings

Cracklin' Wings

Cracklin’ Wings

This recipe, Cracklin’ Wings is from Diabetic Connect.   Dig in!


Cracklin’ Wings Recipe

Cracklin’ Wings

24 whole chicken wings

1 cup flour

1 tsp. garlic powder

½ tsp. celery seed

¼ tsp. ground chipotle pepper

½ tsp. salt

½ tsp. pepper

Optional:   ½ cup butter

4 ½ oz. hot sauce (Frank’s)

1 Tbsp. white vinegar

1 lime, juiced


Wash chicken wings and pat dry.  Separate drummies from paddles, and cut off wing tips.

In 2 cookie sheets with foil and spray with nonstick cooking spray.  Put flour, pepper, garlic powder and salt in ziplock bag; shake to mix.  Add wing pieces, a few at a time, and shake to coat.  Put flour-coated wings on foil-covered cookie sheets.  Bake in ore-heated 375 F. oven to 1 ½ hours, moving wings pieces around after 45 minutes so they won’t stick to the foil.

When wings are done, melt butter in medium saucepan.  Add hot sauce, vinegar, and lime juice.  Turn off heat.  Toss wings with sauce; and serve.


(Recipe for Cracklin’ Wings came from Diabetic Connect, 2014


Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

Orange-Chipotle Chicken Wings

Orange-Chipotle Chicken Wings


Get ready for the Super Bowl – Seahawks vs. Broncos 2014.  Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream.  The recipes came from the January 26th Sunday Newspaper in the USA Weekend section.  It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

     Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish


Preheat oven to 450 F.  In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste.  Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels.  Remove the wings tips and discard.  Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight.  The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray.  Arrange the chicken wings on the tray in one layer with space between each wing.  Spray the wings with a light layer of vegetable cooking spray.  Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp.  The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce.  Place 2 tablespoons of sauce in a large mixing bowl.  Add the hot wings and stir gently to coat every wing in sauce.  Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions.  Accompany with a bowl of Chipotle Sour Cream.


Chipotle Sour Cream


2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce.  Reserve the sauce.  Slit open the chilies and scrape to remove  the seeds.  Cut the chilies into a fine dice.

Stir the chilies into the sour cream.  Add 2 to 3 tablespoons of adobo sauce to taste.  Add the lime juice and stir.

Season with salt and pepper, to taste.


(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)


Red Velvet Whoopie Pies

red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake.  Sometimes I substitute canned cream cheese frosting for the filling.

       Judi Dexheimer                                                                   Sturgeon Bay, Wisconsin


Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

 Finely chopped pecans


Preheat oven to 375 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, sour cream, food coloring, vinegar and vanilla.  In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture.  Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets.  Bake 8-10 minutes or until edges are set.  Cool on pans 2 minutes.  Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans.  Refrigerate until serving.           2 dozen


(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)


Pumpkin Pie

Pumpkin Pie

Pumpkin Pie


This is the season for Pumpkin Pie, but if you’re a diabetic, your piece will be very SMALL.  I got this recipe from Diabetic Connect, so why don’t you give it a shot.

Pumpkin Pie Recipe 

Pumpkin Pie

1/3 cup coconut oil

½ cup plus 2 Tbsp. almond meal or flour

¼ cup plus 2 Tbsp. flour

1 tsp. salt

1 tsp. white vinegar

1 Tbsp. water

1 can (15 oz.) pumpkin puree

2 eggs

¼ cup plus 2 Tbsp. C&H light sugar (a sugar and stevia blend)

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

A pinch of nutmeg

½ cup half-and-half

Preheat oven to 425 F.  Spray a 9 inch pie pan with non-stick cooking spray.

In a bowl, combine the almond meal, flour and salt and toss together.

Add the coconut oil and blend with a pastry blender/cutter until very well combined.

Add vinegar and water and continue to mix the pastry blender.

Press the crust mixture into a pie dish and with your fingers, press evenly along the bottom of the bottom and sides and set aside.  Trying to roll it out won’t work because it will be very soft.

In a large bowl, blend the pumpkin and eggs together.

In a separate bowl, whisk together the sugar, cinnamon, ginger, cloves, salt and nutmeg.

Add to the pumpkin mixture and mix well.

Slowly add in the half and half and mix until well combined.

Bake for 10-15 minutes, watching closely and making sure the crust doesn’t get too brown.

Cover the crust (only) with foil or a pie shield.

Reduce the heat to 350 F. and bake for 40-50 minutes longer, or until knife inserted in the center comes out clean.

Let pie cool completely and refrigerate or serve.


(Recipe for Pumpkin Pie came from Diabetic Connect by Eating Well, October, 2013)


Potluck Spareribs

Potluck Spareribs

Potluck Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com


These ribs are guaranteed pleasers at potlucks.  I always bring home an empty dish.

              Sheri Kirkman                                                                                     Lancaster, New York


Potluck Spareribs Recipe

Potluck Spareribs

6 lbs. pork spareribs

1 ½ cups ketchup

¾ cup packed brown sugar

½ cup white vinegar

½ cup honey

1/3 soy sauce

1 ½ tsp. ground ginger

1 tsp. salt

¾ tsp. ground mustard

½ tsp. garlic powder

¼ tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13×9 inch baking pans.  Cover tightly with foil.  Bake at 350 F. for 1 ¼ hours or until meat is tender.

Remove racks; drain and return ribs to pans.  Combine the remaining ingredients; pour over ribs.  Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.  Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.          12 servings

(Recipe for Potluck Spareribs was in www.tasteofhome.com)


Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Filled Cupcakes

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Filled Cupcakes

3 cups flour

2 cups sugar

½ cup cocoa

2 tsp. baking soda

2/3 cup vegetable oil

2 cups water

2 Tbsp. white vinegar

2 tsp. vanilla

1 tsp. salt

Filling:   1 large package cream cheese

1 egg

1/3 cup sugar

1 (6 oz.) package Chocolate chips

Combine and mix all ingredients.  Fill cupcake tins 2/3 full.

Filling:  Make mixture of cream cheese, egg, sugar, and chocolate chips.  Drop 1 teaspoonful of this mixture into each filled cupcake tin.

Bake 350 F. for 25 minutes.  


(Recipe for the Filled Cupcakes Recipe was in the Greco Family “Cook”Book. Mary Beth Schofield, 1998.)

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