Spicy Chicken Wings-18 chicken wings (drummettes)
- 1 tbs. Oil
- 1/2 cup Ring of Fire® Garden Fresh Chile Sauce
or Ring of Fire® All Purpose Red Pepper Sauce
- 2 tbs. melted butter
- Non-stick Cooking Spray
Preheat oven to 450. Rinse chicken wings and pat dry with a paper towel. Place wings in a bowl and lightly coat with oil. On a foiled cookie sheet, lightly coat with a non-stick cooking spray. Arrange wings on cookie sheet and place in oven. Cook chicken wings for 45 minutes, turning wings over every 15 minutes to brown evenly. Remove wings from oven. Put cooked wings into a large bowl. Pour melted butter and Ring of Fire® Garden Fresh Chile Sauce and lightly toss until wings are thoroughly coated. Serves 2 |
Apple Danish CheesecakeApple Danish Cheesecake
Ingredients:
PASTRY
1 cup: All purpose flower
½ cup: Ground almonds
¼ cup: Granulated white sugar
½ cup: Cold butter or margarine
¼ tsp: Almond extract
FILLING
8 oz package: Cream Cheese (softened)
¼ cup: Granulated white sugar
¼ tsp: Cream of Tartar
1 egg
TOPPING
1/3 cup: Packed brown sugar
1 tblsp: All-purpose flower
1 tsp: Ground cinnamon
4 cups: Thin sliced apple
In a small bowl, combine flour, almonds and sugar; cut in butter until curbmly. Add extract. Shape dough into a ball. Place between two sheets of wax paper or plastic wrap. Roll out into a 10-in circle. Transfer to a 9-inch tart pan with a removeable bottom. Gently press dough against the bottom and up the sides of the pan.
Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg. Beat on low just until combined.
Pour over crust. Spread smooth.
In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir in until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350° for 40-45 minutes or until golden brown. Coll on a wire rack.
Refrigerate overnight. Remove sides of pan and serve. |
Tortilla Soup- 2-14 oz. can of chicken broth
- 3 cooked chicken breasts, shredded
(like Tyson's Roasted Chicken Breast)
- 1/2 bag of shredded carrots or 1 carrot, diced
- 1/2 cup diced onion
- 2 tbs. Ring of Fire® Tomatillo & Roasted Garlic Hot Sauce
(you can add more for spicier soup)
- 1 tbs. butter
- bag of tortilla chips
- chopped cilantro, chopped green onions
- diced tomatoes (optional)
Saute carrots and onion in butter over medium heat until soft, but not brown.
Add chicken broth, chicken and Ring of Fire® Tomatillo & Roasted Garlic Hot Sauce. Stir, cover and simmer for 15 minutes. Take a handful of tortilla chips and lightly crush chips into soup bowls. Ladle soup on top of tortilla chips. Garnish with chopped cilantro, green onion and tomato.
Serves 2
|
No Bake CheesecakeNo Bake Cheesecake
- 5 oz. sharp cheddar cheese, grated (approx 1¼ cup)
- 8 oz. cream cheese, room temperature
- 1/4 cup pine nuts
- 1 tbsp. chopped green onion
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, finely mixed
- One 10-oz jar of any Aloha from Oregon pepper jelly
Preheat the oven to 325°. Sprinkle the pine nuts onto a baking sheet and toast the little fellers until they're nice & golden (give it about 3 minutes, the put 'em to one side). Combine 1/4 cup cup of the pepper jelly, cream cheese, garlic and sharpe chedder cheese and mix in a food processor until it's all smoothly blended. Stir in the chopped cilantro and the onion.
Line the bottom of a 7" spring form pan with parchment paper, spraying its sides with non-stick spray. Add the mixture and refrigerate for no less than 2 hours. After everything's chilled, spread the rest of the jelly evernly over the the top and sprinkle the top with more pine nuts.
When you serve this delicacy, be sure to loosen the sides with a butter knife (or similar utensil), removing with great care the side of the pan. Transfer cheesechake to a serving plate and party hearty.
Throw in some crackers. Makes 6 to 8 servings. |
