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3 pounds chicken wings (I used boneless skinless thighs)
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.

Artichoke Dip by Lora Snyder

1 (15oz) can (non-marinated) Artichoke Hearts quarters, drained & chopped

1 (4oz) can diced Green Chiles

1 cup grated Parmesan Cheese

1 cup Mayonnaise

4 Green Onions, chopped

8 oz Cream Cheese, softened

Preheat oven to 350 degrees. Mix all ingredients well and spoon into a 9 inch baking dish. Bake 45 minutes or until golden brown. Serve with French bread or crackers.

Ranch Smashed Potatoes (allrecipes)

INGREDIENTS

4 medium potatoes, with or without skins
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1/2 cup milk
3 tablespoons butter or margarine

DIRECTIONS

Pierce skin of potatoes with fork; microwave 8 to 10 minutes or until tender. Mash with fork. Add Ranch mix, milk and butter to potatoes; stir well.

Slow Cooker Eggplant Parmigiana by Jonni McCoy (Miserly Meals)

2 medium eggplants

1 egg

1 T flour

1 T water

olive oil

1/4 cup Parmesan cheese

1 T seasoned bread crumbs

2 cups spaghetti sauce

2 cups (1/2 lb) sliced or grated mozzarella cheese

Slice eggplant into 1/2 inch slices. Mix the egg, flour, and water in a bowl. Heat a little oil in a skillet. Dip the eggplant slices into the egg mixture, and fry until golden brown. Turn and cook the other side.

In a small bowl, combine the Parmesan cheese and the bread crumbs. Layer 1/4 of the eggplant in the slow cooker. Sprinkle with 1/4 of the bread crumb mixture, 1/4 of the sauce and 1/4 of the cheese. Repeat the layering in the same order until all ingredients are used.

Cover and cook on low for 2-3 hours.

Bread Machine Garlic Bread (allrecipes)

INGREDIENTS

1 cup warm water (110 degrees F)
1 tablespoon butter
1 tablespoon dry milk powder
1 tablespoon white sugar
1 1/2 teaspoons salt
1 1/2 tablespoons dried parsley
2 teaspoons garlic powder
3 cups bread flour
2 teaspoons active dry yeast

DIRECTIONS

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.

Parmesan Chicken by Michele Thomson

8 chicken boneless, skinless chicken breasts

1 cup mayonnaise

1/2 cup Parmesan cheese

2 tsp dried oregano

1/8 tsp pepper

paprika

Place chicken in a greased, shallow 3 qt baking dish. Bake uncovered at 400 degrees for 20 minutes. Meanwhile combine mayonnaise, cheese, oregano and pepper. Spread over chicken. Sprinkle with paprika. Bake an additional 20 minutes or until juices run clear.

Honey Mustard Salad by Jonni McCoy (Miserly Meals)

1/2 head of Romaine lettuce

1/4 cup Honey Mustard Dressing (recipe to follow)

3 green onions, thinly sliced

1/2 cup salted peanuts

salt & pepper to taste

Honey Mustard Dressing by Jonni McCoy (Miserly Meals)

2 T honey

1 T prepared mustard

1/3 cup vegetable oil

1/2 cup mayo

1 T cider vinegar

1/2 tsp minced onion

1 1/2 tsp chopped fresh parsley

1/8 tsp Worcestershire sauce

pinch of salt

Place all ingredients in a small mixing bowl, and whisk together for 30 seconds or until smooth. Refrigerate in a tightly covered container.

Glazed Carrots by Jonni McCoy (Miserly Meals)

1 lb baby carrots

1/4 tsp salt

3 cups water

1 T butter

1 T maple syrup (or honey)

1/8 tsp powdered ginger

In a large saucepan, combine the carrots, salt, and water. Boil the carrots over medium heat for 5 minutes. Pour carrots into a colander and let drain until sauce is ready.

In the same empty saucepan over medium heat, heat the butter, maple syrup, and ginger. Do NOT burn this mixture, Add the carrots to the pan, and gently toss them until well coated with the glaze. Turn onto a serving platter and drizzle with remaining glaze.

Thai Peanut Sauce by Wendy Borgeson

2/3 cup Crunchy Peanut Butter

13.5 oz can unsweetened coconut milk

4 cloves garlic, pressed

3 T white or apple cider vinegar

3 T soy sauce

2 tsp fresh ginger, grated (or 1/2 tsp ground)

1/4 - 1/2 tsp cayenne pepper

In a small sauce pan combine peanut butter, coconut milk, garlic, vinegar, and soy sauce. Cook stirring over low to medium heat until well combined. Then continue cooking, uncovered, for about 3 minutes. Remove from heat and add fresh ginger and cayenne pepper.

California Grilled Veggie Sandwich (allrecipes)

INGREDIENTS

1/2 cup mayonnaise
6 cloves garlic, minced
2 tablespoon lemon juice
1/4 cup olive oil
2 cup sliced red bell peppers
2 small zucchini, sliced
2 red onion, sliced
2 small yellow squash, sliced
4 (4-x6-inch) focaccia bread pieces, split horizontally
1 cup crumbled feta cheese

DIRECTIONS

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Dinner Menu with Recipes

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