Cornbread for Dressing

Ingredients:

2 Tblsp. shortening or vegetable oil

2 large eggs

4 cups self-rising white cornmeal mix (White Lily preferred)

3 1/2 cups buttermilk (or 3 cups milk - but not skim)

1/2 cup vegetable oil

1/4 cup all purpose flour

Preparation:

1. Heat oven to 425 degrees.

2. Spoon 2 Tblsp. shortening or 2 Tblsp. vegetable oil into medium-sized cast iron skillet or 8" square glass pan. Place in oven for about 5 minutes, until shortening is melted/oil is spread and pan/skillet is hot.

3. While pan is heating, whisk eggs into a medium bowl.

4. Whisk buttermilk (milk) and oil into eggs.

5. Add cornmeal and flour to egg mixture and stir until just moistened (batter will be lumpy).

6. Remove skillet from oven and tilt it to coat entire bottom with shortening.

7. Pour batter into skillet.

8. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.

Crispy Fried Wings

Ingredients:

Vegetable oil (or shortening)

Fresh (thawed) chicken segments (separated into drums and flats)

Butter (1 stick per approx. 4 lbs of wings)

Seasoning (dry) or bottled

Preparation:

1. Lay wings out one paper towel and pat dry.

2. Using a sharp fork or knife, poke 2-3 sets of holes into the skin of each wing. 

3. In a dutch oven or saucepan, heat oil to 250 degrees, then add wings in a single layer, not touching.

4. Fry wings in batches at 250 degrees for 3-5 minutes. The oil temperature will drop when you add the wings; let it get back up to 250, and then start timing. You are not trying to get the wings done, just lightly fried. Stir the wings around a time or two while frying, so they don't stick to the bottom of the dutch oven.

5. Remove wings from oil and place on paper towel-lined baking sheet or plate. Let rest while you fry the rest of the batches of wings at 250.

6. Heat oil to 375 degrees.

7. Again working in batches, fry wings at 375 until golden brown, stirring to prevent sticking.

8. While the wings are cooking, melt butter and mix with dry seasoning in a bowl, or mix your bottled seasoning with the butter.

9. As wings finish cooking, add them to the bowl with seasoning and toss to coat. 

Chicken Caesar Smash Tacos

Ingredients:

2 lbs ground chicken, uncooked

10 mini flour tortillas

Salt and pepper, to taste

Butter and olive oil, for cooking

1 package Caesar salad mix (lettuce, dressing, cheese, croutons), or equivalent

Preparation:

1. Mix up the Caesar salad and set aside.

2. Divide the chicken into 10 equal portions.

3. Place one portion of chicken onto each of the tortillas, then spread it out in an even layer across the entire tortilla.

4. Sprinkle each tortilla topped with chicken with salt and pepper.

5. Heat oil and butter (just enough to coat) in a skillet over high heat.

6. Place the tortillas, meat side down, in the skillet, and cook for 2-3 minutes, or until cooked through.

7. Flip the tortillas once the meat is cooked, and cook the other side until it is crispy and golden.

8. Once the tacos are cooked, top each taco with a generous portion of the Caesar salad, then fold taco in half to serve.

Bourbon Slush for Ninja Slushi

Ingredients:

3 1/2 Tblsp. iced tea with lemon mix*

1 single-serve packet of TruLemon lemonade (or equivalent)*

1 packet TruLemon

1/2 cup sugar

2 1/2 cups water

1 1/2 cup orange juice

1 cup bourbon

*Do not use sugar-free or non-sugar versions, or the slush will not freeze.

Preparation:

1. Mix together all ingredients and stir until all powder is dissolved.

2. Pour into Ninja Slushi.

3. Select "Spiked Slush" setting, and start Slushi.

4. Slushi will take about 25-30 minutes to freeze. Leftovers can be stored in the fridge for up to three days and re-slushed.

Old Fashioned Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 beaten eggs

1 tsp. vanilla

1 1/2 cup plain flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 cups rolled oats, uncooked

1 cup chocolate chips (can adjust as desired)

Sea salt

1/2 cup nuts (optional)

Preparation:

1. Preheat oven to 350 degrees.

2. Cream shortening and sugar in a stand mixer.

3. Add vanilla and beaten eggs, and mix thoroughly.

4. Sift dry ingredients together, then add to sugar and shortening and mix well.

5. Add oats and nuts (if using), and mix together with other ingredients.

6. Once dough is fully mixed, add chocolate chips, and slowly mix or stir until incorporated throughout the batter.

7. Spoon dough into 1.5" balls on cookie sheet, then sprinkle lightly with sea salt.

8. Bake at 350 degrees until lightly browned (approximately 15 minutes). Cookies should still be soft and very slightly wiggly in the center.

9. Let cookies cool on cookie sheet for 3 minutes, then remove to rack or countertop to finish cooling.

10. Store in airtight container. Microwave for 10-15 seconds to soften.

 

Dill Pickle Pasta Salad

Ingredients:

1 lb. pasta, rotini or other

8 oz. bacon, cooked and crumbled

½ cup cheddar cheese, shredded in thick pieces

2 cups dill pickles, chopped

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup pickle juice

2 tsp. dried dill

½ tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

2 Tblsp. fresh dill, chopped

 

Preparation:

1. Cook pasta according to package (al dente). 

 

2.In a medium size bowl, mix together mayonnaise, sour cream, all seasonings, pickle juice and fresh dill. Set aside.

 

3. Once the pasta is done, drain and rinse under ice cold water to get the heat out. 

 

4. In a large serving bowl, add pasta, cheese, bacon and dressing (reserve 1/4 cup of dressing for serving), and toss together well. 

 

NOTE: If pasta soaks up all of the dressing, mix in reserved dressing before serving.