February 3, 2013

Well, it's Superbowl Sunday!!!!  I took a brief road trip with an old friend to the city and to see my daughter.  We had a great time what I remember of it anyway.  I didn't see any pictures posted on FB so, I guess we are good!!!  Before, I left I planned and shopped for our party of two.  I did several small dishes things we could munch on throughout the game.  The dessert if from www.plainchicken.com .  Our game day dip is from www.plus.google.com .  I also, made wings two ways one is a knock off from Buffalo Wild Wings which by the way is one of my all time favorite places to eat but, I digress.  I think that I googled that recipe the next one is from the Food Network magazine.  Their issue had a pull out of 50 different type of wings can't wait to work my way through all of them :)

                                                Pecan Bars

1 can (8 oz) refrigerated crescent rolls
3/4 c. chopped pecans
1/2 c. sugar
1/2 c. corn syrup
2 Tbls. butter or margarine, melted
1 tsp. vanilla
1 egg, beaten

Heat oven to 350.
Unroll dough and press in bottom and 1/2 inch up the sides of a 9 x 13 inch pan.  Firmly press perforations to seal.  Bake 8 minutes.
Meanwhile, in a medium bowl, mix remaining ingredients.  Pour filling over partially baked crust.
Bake 18-22 minutes longer or until golden brown.
Cool completely, about 1 hour, cut into bars.

My note:  I didn't change a thing.

I don't bake!! I really am gonna work on that cause I love to cook the baking part eludes me for some reason.  The middle was kinda wobbly when I took them out of the oven so, I just thought they would firm up as they cooled and they did except for the very middle it was still kinda soft all in all tho these are very, very tasty and they filled my craving for pecan pie.  I really can't wait to do this again and maybe change it up a bit.


                                                Razorback Layer Dip

6 oz cream cheese
12 oz can black beans
12 oz can rotell
6 oz cheddar cheese, shredded

Preheat oven to 300.
Press cream cheese firmly into the bottom of an oven safe dish.
Mix rotell and black beans together, drain both.
Spread evenly over the layer of cream cheese.
Cover beans and rotell with cheese.  Bake for 30 minutes or until cheese is melted.

My note:  I used and onion chive cream cheese cause I already had it other than that followed the recipe.

I served this with tortilla and corn chips.  Very tasty, creamy and dreamy dip!!  I'm looking forward to turning the leftovers into a black bean soup for dinner and a meatless Monday meal.


                                                      Wings two ways

Spread 3 pounds of chicken wings (split at the joints, tips removed) on 2 oiled rimmed baking sheets and roast at 425 until very crisp about 45 minutes.

                                                    Honey Mustard (Food Network Mag)

Whisk 1 Tbls. melted butter with 1/3 c. Dijon mustard and 1/4 c. honey toss with the wings and sprinkle with paprika.

                                                     Parmesan Garlic (Googled this one)

1/2 c. butter, melted
1/2 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. Parmesan cheese.

Toss the wings.

My note:  I added just a bit of hot sauce with the garlic Parmesan wings.  Also, after tossing them I put them back in the oven for about 10 minutes.

Did I mention how much I love wings!!!  The bearded fella and I could not decide which wings we liked better so, we just had fun eating them.  These wings were baked not fried and turned out very crispy and tasty.  The garlic parmesan copycat tasted just like the restaurant they are one of my faves and I order them every time I go there.  Can't wait to do more!!!! Enjoy!!!!!!