Mexican Chicken WingsYield: 8 servings2 pounds chicken wings2 cups crushed pork rinds2 teaspoons chili powder1/2 cup butter, melted1/4 teaspoon hot sauceHeat oven to 375 degrees F. Grease two 13 x 9 inch pans.Cut each chicken wing in half.Combi

Freezer Peach Jam4 cups peeled, crushed fresh peaches1/4 cup lemon juice1 (1 3/4 ounce) package powdered fruit pectin1 cup light corn syrup5 1/2 cups granulated sugarMeasure peaches into a large kettle and add lemon juice. While stirring, slowly add pectin. Let stand 20 min

centerBuffalo Chicken LasagnaSource: National Pasta Association10 servings12 lasagna noodles, uncookedVegetable oil cooking spray 1 pound skinless, boneless chicken breasts, diced 4 cups low sodium spaghetti sauce 1 1/2 cups water 2 to 3 tablespoons ho

Lemon Ice Cream Pies2 (8 inch) graham cracker crusts 2 quarts vanilla ice cream 1 (6 ounce) can frozen lemonadeGraham cracker crumbsSoften lemonade and ice cream. Beat together until creamy. Pour into graham cracker crusts and freeze until serving time. Sprinkle tops w

Broccoli ColeslawuDressing/u3 tablespoons granulated sugar 1/2 teaspoon black pepper 1 cup vegetable oil 6 tablespoons rice vinegaruSalad/u1 cup slivered almonds 8 tablespoons sesame seeds 2 (3 ounce) package ramen noodles (Oriental or vegetable

Carrot Bisque6 cups chicken stock5 slices bacon, chopped1 1/2 pounds carrots, coarse chopped1/2 cup green onions with tops, chopped1/2 pound fresh mushrooms, chopped1 cup celery with leaves, chopped1/8 teaspoon dry thyme1 bay leaf1 cup half and half

Adobo4 large ancho chiles1/8 teaspoon cumin seed1/8 teaspoon Mexican oregano1/8 teaspoon thyme1 tablespoon salt2 cloves garlic, peeled1/2 cup mild white vinegarToast the chiles lightly, turning them from time to time so they do not burn. Slit them open and

Dairy Free Tofu Eggnog2 (10.5 ounce) packages lite firm tofu16 ounces vanilla soymilk or rice milk1/4 vanilla bean, split1/4 cup granulated sugar2 tablespoons grated piloncillo (unrefined brown sugar cones)    or use brown sugar1/4 teaspoon ground t

Spinach Artichoke Dip1/4 cup butter 1/4 cup green onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and pressed dry 1 (14 ounce) can artichoke hearts, drained and chopped 1 teaspoon garlic, minced 8 ounces cream cheese, softened 1 cup sour cream 1/2 cu

Tacos1 dozen taco shells1/2 onion, chopped1 tablespoon vegetable oil1 pound ground beef2 cloves garlic, crushed1/4 teaspoon cumin1/4 teaspoon pepper1/4 teaspoon saltLettuce, shreddedCheddar or longhorn cheese, gratedTomatoes, choppedRipe olives