Crispy Baked Hot Wings

Hot wings

Oh Yes!  Baked Wings you can make that will knock your socks off.  And they are just in time for your Super Bowl party.  You’ll  be so proud of yourself for pulling this off without all of the calories of frying.  I cannot think of anyone that does not love hot wings, but I’ll be the first to say that I cannot eat them without the guilt.  We now can  because of the recipe that I saw posted from my friend Diana last year during the super bowl from this fabulous blog.  Yes, a year ago.   I’ve made these a dozen times and have enjoyed them immensely.  Today I made them for lunch and finally could take a decent photo. So  here it is for all of you to try.  You’ll never buy them again.

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Italian Sausage Tomato Cups

Italian Sausage Tomato Cups

These are perfect for Sunday’s Superbowl Game!  They’re so cute and so good. Think spicy pizza bites, but better.  Carter said, “This is in the top three Mrs. Lupo!”  Now that’s good!  Two years ago I was introduced to this variation and they were a hit.  I wanted to try them again but with a little change-up.  It worked well.  If you are trying to make out a Superbowl menu make sure you serve these little cups.  They are super easy and will be a party pleaser for sure.

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Drop Sugar Cookies

Drop Sugar cookies

This is the easiest sugar cookies recipe I have ever made. It is a winner from Betty Crocker. I will have to admit that when I read through the recipe I was very skeptical about its outcome, but now after 28 times making them, it’s a beauty! I knew immediately that I could get these cookies in the oven and my students out the door in a 45 minute class. Now just think what you could do with this recipe. In a pinch you could make them before breakfast, have them packed and ready to head out the door with you to celebrate a birthday at lunch! It does not get better than that.

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Cinnamon Rolls made in a Muffin Tin

Yum!

Cinnamon Rolls can make a grown man cry! With that said make these for the favorite man in your life.  You’ll be queen for the day or maybe for the week.  This can be a no-brainer if you can make basic biscuit dough.  If you’ve never made biscuits before just cut yourself a little slack and practice, practice, practice!

My students love this lab!  I’m not such a fan.  I’m more of a savory person, but really can go for  one of these with a good cup of coffee.    So get in the kitchen and whip some of these mouth-watering cinnamon rolls up for someone special.

Last spring GI Joe and I were in Halifax on a very cold, blustery day and walked into a very busy coffee shop Cabin Coffee to be exact.  Guess what we found?  Cinnamon rolls going like hot cake made with biscuit dough not the usual yeast dough.     They were cooked in a huge muffin pan and as soon as they came out of the oven they were flying out the door.  I’ve  never seen anything like it.  So here you go –   my Cinnamon Rolls in a Muffin Tin.  Yes,  this is something else that you can enjoy with your family  in this coming week of frigid temperatures.

Here are a few pictures to help if you are visual person like me.

Dough is kneaded and ready to press into a rectangle.

Kneaded dough

Press the dough into a rectangle and place the sugar and cinnamon on top.

Cinnamon and sugar

Rolled and ready to cut.  To make sure they are equal in size put indentions in the dough to help when cutting.

Rolled and ready to cut

Place in greased muffins tins.

Ready to bake

Cinnamon Rolls

Cinnamon Rolls in a Muffin Tin

Yield 12

Ingredients:

  • 2 cups self-rising flour ( I use White Lily)
  • 4 tablespoons Crisco
  • 2/3 to 3/4 milk ( I use buttermilk)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Icing:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 – 2 tablespoons milk (DO NOT add all at once)

Directions:  Check here for a step-by-step photo gallery of how to make the dough.

  1. Using a pastry blender cut Crisco into flour until it is the size of peas.
  2. Make a well in the center of flour.
  3. Add about 2/3 cup of milk.  Do not add all of it.
  4. Stir with a fork until the dough cleans the sides of the bowl.  If the dough seems dry add a little more milk.
  5. Pour the dough on a floured surface.  I use wax paper because you can just throw it away.
  6. Knead the dough 4-5 times.
  7. Press dough out into a 9 x 13 inch rectangle.
  8. Cover the dough with 1/4 cup sugar mixed with 1 teaspoon cinnamon.
  9. Roll up the dough starting at the long end.  Roll as tightly as you can.  Dough may tear and stick to the paper.  Don’t worry just use a straight edge to push the dough off the paper and pinch the holes together with your fingers.
  10. Pinch the long edge together.
  11. Cut into 12 pieces.  I use dental floss by slipping it under the dough and crisscrossing it.
  12. Place in greased muffin pan.
  13. Bake at 425 degrees for about 15 minutes.
  14. Mix powdered sugar with  teaspoon vanilla.  Add milk a little at the time to get a spreadable consistency.
  15. Using a spoon or spatula spread icing on cinnamon rolls while hot.
  16. Enjoy!

Yum!

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Tuna Pasta Salad with Apples & Grapes

Tuna Pasta Salad with apples and grapes

I came out of my comfort zone today with this  salad.  Adding fruit to fish or chicken is just not my style, but this salad is really good .  It comes together in the ten minutes it takes to cook the pasta.  If you really don’t care for the taste of canned tuna the apples and grapes turn it into a not so tuna salad.

So here’s how it came down for lunch…

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Chipotle Shrimp with Cheddar Grits

Chipotle Shrimp

We’re spending some time by the ocean and here’s what we had for dinner the other night.  Just a perfect dish for anytime , but the dish was really good for a little vacation time!  It’s so easy and packed with lots of flavor.  I like it with a little more heat so I added  more chipotle peppers.  Don’t wait for vacation to try these shrimp and grits now is the perfect time.  Happy Thanksgiving to you!

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Blueberry and Yogurt Loaf from Donna Hay

Blueberry Yogurt Loaf

This blueberry yogurt loaf is just what you want with your morning coffee or at the end of a great meal.  It’s a dense, lemony, buttery loaf of goodness.  I’ve made it at least six times in the last month.  It’s that good.

Don’t get the wrong idea and think it is a blueberry pound cake.  It’s not.  It’s a cross between a pound cake and a quick bread.  It’s a lovely thing because you can use two bowls and you need no mixer.

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