Buffalo Teriyaki Wings

Wings:
10 chicken wings
1/2 cup of all purpose flour
1/4 teaspoon of paprika, cayenne pepper, garlic powder, and salt

Sauce:
1/4 cup butter
1/4 cup hot sauce (I used Goya brand)
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 teaspoons brown sugar
2 tablespoons soy sauce
(the more brown sugar and soy sauce you put in, the more it cuts the spiciness of the sauce.  If you want just a buffalo wing sauce, omit brown sugar, soy sauce, and ginger)

Mix these dry ingredients together then sprinkle  the mix over the chicken wings, pat the mix down and make sure it's evenly over all the wings.  Put the wings in a container covered for 60-90 minutes.

Once you've taken the wings out of the fridge and started the frying/baking (whatever you choose), you'll want to start on the sauce.

Mix all of the sauce ingredients on low heat until the butter is melted then reserve for the wings.

You can deep fry the wings with about an inch of oil at 375 degrees or put in the oven at 350 for about 30 minutes.  I put my wings in the oven for about 20 minutes then pan fried them since I don't have a fryer.

Lemon Blueberry Crumb Bar

Recipe found at My Baking Addiction.  Would highly recommend this being accompanied by vanilla ice cream.  

Doughnut (that doesn't really taste like a doughnut) Muffin

Recipe from My Baking Addiction.  I would suggest using less than the called for 3/4 tsp of nutmeg.  The muffin really didn't taste like a doughnut at all, though it was very good.  

Lemon Blueberry Muffins

Preheat oven to 400 degrees.  

In a large bowl, mix 2 cups of all purpose flour with a 1/2 cup of sugar, 3 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of Crisco shortening.  

In a small bowl, whisk together 1/2 cup of sour cream and 1 egg.  Add to the dry ingredients and mix until just moistened.  Fold in 1 cup of either fresh or frozen blueberries.  

For topping:  Mix 2 tablespoons of sugar with 1 tablespoon of lemon zest.  

Fill lined cupcake pan cups each halfway, should be a heaping spoonful.  

Bake for 20-25 minutes.  

Zest may burn or turn brown so keep an eye on it.  

***These muffins are not terribly sweet so plan accordingly.  

Based off of recipes from: tasteofhome Contest Winning Annual Recipes 2010 Cookbook

Carrot Cake

For recipe, click here:  Emeril Lagasse's Carrot Cake from FoodNetwork.com
Though the recipe said that the batter made three layers, it only made two.  Also, both my husband and brother-in-law said that it needed much more icing.  I followed Lasgasse's recipe so if you make this, you may want to double the icing recipe.

Mexican Shrimp Bisque and Oregano-Swiss Bread

• 1/2 cup chopped onion
• 1 tbs olive oil
• garlic cloves, minced to taste
• 1 tbs flour
• 1 cup water
• 1/2 cup heavy whipping cream
• 1/2 tbs chili powder
• 2 tsp chicken bouillon granules
• about a pinch ground cumin
• about a pinch ground coriander 
• 10 uncooked shrimp, rinsed, pealed and deveined 
• 1/2 cup sour cream

Saute onions in the heated olive oil (medium heat) until tender, about 2 minutes.  Add garlic to pan.  Add flour, have water ready to pour in so ingredients in pan don't burn.  Stir in water immediately after flour is mixed in.  Add heavy whipping cream, chili powder, bouillon, cumin, and coriander.  Bring to a light boil then back down to simmer and cover for 5 minutes.

Rinse and cut shrimp into bite-sized pieces.  Add to pan and simmer for another 5 minutes or until shrimp turns white/pink.  It tends to be difficult to see the color change of the shrimp but it should only take about 5 minutes for them to cook.  

Scoop out about a half cup of the soup into a separate bowl and add the sour cream to that.  Fold sour cream in then transfer the soup/sour cream mix back to the pan.  Stir everything together and allow time for all to be heated (do not boil).  

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2 cups shredded Swiss cheese
1/3 cup mayonnaise
Handful of fresh oregano, minced
1 tbs of cider vinegar (I'd say more like a tsp b/c the cider taste was very strong)
Loaf of french bread

Combine cheese, mayonnaise, oregano, and vinegar then spread over bread.  Bake at 400 degrees for 10 minutes or until cheese is melted.

Based off of recipes from: tasteofhome Contest Winning Annual Recipes 2010 Cookbook