Creamy Buttermilk Ranch Dressing

by Ellie Weightman - good on salads or used as a vegetable dip

1/2 cup buttermilk

3/4 cup mayonnaise (reg or lite)
1/2 cup sour cream (reg or lite)
1/2 tsp dried parsley
1/8 tsp black pepper
1 1/2 tsp lemon juice
1/2 tsp vinegar
1 1/2 tsp garlic salt
1 1/2 tsp onion powder
1 tbsp sugar
1/2 tsp chopped chives
1/8 tsp celery seed

Combine all ingredients and mix well  with whisk.  Refrigerate overnight to incorporate.

IMPORTANT:  This dressing will only last a week or two in the refrigerate, mainly it depends on the date on the buttermilk and sour cream that you used.

Zesty Honey BBQ Wings

by Ellie Weightman, adapted from RecipeZaar "Honey Barbecue Chicken Wings" #185892

Have lots of napkins, these are gooey and gooooood!

15 - 20 frozen chicken wings and drummies - thawed

Canola Oil

Dry Ingredients

1 tsp Kosher salt

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp black pepper

1/4 tsp cayenne pepper

Sauce

1 cup smokey bbq sauce (Cattlemen's Smokey is good)
1/2 cup honey
2 tbsp ketchup
4 drops Tabasco sauce
4 tbsp butter
1/2 tsp garlic powder
1/8 tsp ancho chili powder
1/2 tsp onion powder
3 drops liquid smoke
2 tbsp dark brown sugar

Preheat oven to 375 degrees - you will have to raise the temperature after the first phase of baking.

Rinse and dry the wings with paper towels.  Mix all the dry ingredients in a small bowl. In a plastic bag, place the wings. Pour the dry ingredients over the wings and close and shake the bag. to coat all the pieces.

Line a cookie sheet with aluminum foil.  Pour a few tbsp of canola oil over the foil to coat evenly.  Place the wings in a single layer on the cookie sheet and place in oven for 20 minutes.   Turn the wings over and cook for 20 more minutes. 

As the wings are cooking, make the sauce by slowly simmering the sauce ingredients over low heat, stirring frequently.

When the wings are done baking, remove from oven and raise oven temperature to 400 degrees.  Carefully dip them in the sauce and coat generously.  Put them back on the cookie sheet, and bake 10 more minutes.

Serve.

Make ahead dry seasonings and store in airtight jar

9 tblsp kosher salt
9 tblsp garlic powder
4 1/2 tblsp paprika
4 1/2 tblsp black pepper
3 1/8 tsp ancho chili powder (optional)
3 1/8 tsp cayenne

for each batch of wings, use 3 1/4 tsp of the dry seasonings per batch of wings per the above recipe

Chicken Nuggets

by Peg Gries

Ingredients:

Chicken breast cutlets
1 cup club soda
All-purpose flour
salt
pepper
1 cup Complete Pancake Mix

Adjust ingredients according to amount of chicken used.

Cut cutlets into bite-size pieces and wash.  Combine flour, salt and pepper together and stir with fork.  Pour into a plastic or paper bag.  Put chicken in the bag and shake (this is pre-coating). 

Combine club soda and pancake mix in a deep bowl.  Mix well.  Remove chicken from the flour bag and dip into the pancake mix.  Deep fry.

NOTES:  For a variety of flavors, add seasonings such as paprika, garlic powder, etc to your liking.  Let us know how it is.