AIR FRYER CHICKEN WINGS

INGRÉDIENTS 

2 pounds chicken wings recommend party pack**

1 tablespoon olive oil

Rub

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

⅛ teaspoon chilli powder

½ teaspoon onion powder

INSTRUCTIONS :

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F.

Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.

Use paper towels to pat dry the chicken wings.

Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.

Arrange the chicken wings into the preheated air fryer.

Cook for about 10 minutes on each side.

Adjust the heat to 390 degrees F and cook for 6 more minutes or until done.

Serve hot and Enjoy !

Strawberry Cheesecake Trifle

 Ingredients:

1 package (8 ounces) cream cheese, softened

1 cup (8 ounces) sour cream

1/2 cup cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (12 ounces) frozen whipped topping, thawed

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)

1/4 cup butter, melted

2 cans (21 ounces each) strawberry pie filling

Directions:

In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.

In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

In a small bowl, combine crackers and butter.

In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.

Better Than Box Mix Chocolate Cake

 

INGREDIENTS

2 cups granulated sugar

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 cup boiling water

4 oz semi-sweet chocolate, chopped

PREPARATION

Preheat oven to 350°F and grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla, and beat on medium speed with an electric mixer for 2 minutes.

Gently stir in boiling water, then fold in chopped chocolate. Pour batter into the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes.

Let cool in pan 10 minutes before inverting onto a wire rack to cool completely.

Note: To bake in a 9×13-inch baking dish, bake 35-40 minutes at 350°F.

The Best Cherry Bars

 

INGREDIENTS

½ cup butter, softened

½ cup shortening

1¾ cups sugar

1½ teaspoons baking powder

½ teaspoon salt

3 eggs

1 teaspoon vanilla

3 cups all-purpose flour

2 21 ounce cans cherry pie filling (see NOTES)

½ cup sliced almonds, optional

Icing:

1½ cups confectioner’s sugar

¼ teaspoon vanilla or almond extract

3 – 4 teaspoons milk

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds.

Add sugar, baking powder, and salt. Mix until combined, scraping sides of bowl occasionally.

Beat in eggs, one at a time, and vanilla until combined.

Mix in the flour.

Reserve 1½ cups of the dough.

Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.

Bake for 12 minutes.

Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Sprinkle with nuts, if using.

Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes.

Drizzle top with icing. Cool completely.

To make icing, mix the confectioner’s sugar and extract in a small bowl. Add just enough of the milk to make a smooth icing that will drizzle.

Cinnamon Rock Candy

 

Ingredients:

1 cup water

3 3/4 cup sugar

1 1/4 cup light corn syrup

1 tsp red food coloring

1 tsp cinnamon oil (2 tsp. if you like it spicy)

1 1/2 cup powdered sugar

1 butter, for greasing the surface

Directions:

1 butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.

2 in a large deep sauce pan combine water, sugar, corn syrup and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature. Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.

3 Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.

4 after 4 hours dust the top of the candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.

Congo Bars

 INGREDIENTS

1 cup (2 sticks) butter, at room temperature

2 cups brown sugar, packed

3 large eggs, at room temperature

1 tablespoon vanilla extract

1 teaspoon Kosher salt

2 teaspoons baking powder

2 1/2 cups all-purpose flour

1 1/2 cups semi-sweet chocolate chunks

1 cup milk chocolate chips

PREPARATION

Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and grease with nonstick spray. Set aside.

In a large mixing bowl, beat together the butter and brown sugar with an electric mixer on medium speed for 2 minutes.

Add eggs, vanilla, salt, and baking powder and mix to combine, scraping down the sides of the bowl.

Reduce mixer to low, then add flour. Mix until just combined.

Stir in chocolate chunks and chocolate chips.

Transfer dough to prepared pan and spread out with a rubber spatula. Bake until edges are set, about 30 minutes. Center will seem slightly underbaked and gooey.

Let cool in pan 5 minutes before removing and allowing to cool completely. Once cool, slice and serve. Enjoy!

Taco Cupcakes

 

Ingredients

For the Taco Cupcakes:

1 pound ground beef or ground turkey

1 packet taco seasoning mix

1 cup salsa

24 wonton wrappers

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Cooking spray

For Toppings (optional):

Sour cream

Chopped green onions

Diced tomatoes

Sliced black olives

Fresh cilantro

Jalapeño slices

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly spray a standard muffin tin with cooking spray.

Cook the Meat:

In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Drain any excess fat. Add the taco seasoning mix and salsa, stirring to combine. Cook for an additional 2-3 minutes, then remove from heat.

Assemble the Taco Cupcakes:

Place one wonton wrapper into each muffin cup, pressing it down to form a cup shape. Add a spoonful of the meat mixture into each cup, then sprinkle with a bit of both cheeses. Add another wonton wrapper on top, pressing down gently. Repeat with another layer of meat and cheese.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

Garnish and Serve:

Remove the taco cupcakes from the oven and let them cool slightly in the muffin tin. Carefully remove them and place on a serving platter. Top with your favorite taco toppings like sour cream, green onions, tomatoes, olives, cilantro, and jalapeño slices.

How to Prepare

Start by preheating your oven and cooking the seasoned meat. Assemble the taco cupcakes by layering wonton wrappers, meat mixture, and cheese in a muffin tin. Bake until golden and crispy, then top with your favorite garnishes. Serve warm and enjoy!