Grilled Corn on the Cob

• 6 ears corn
• 6 tablespoons butter, softened
• salt and pepper to taste

1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Crockpot Teriyaki Wings

Ingredients:

• 3 pounds chicken wings, about 16
• 1 onion, chopped
• 1 cup soy sauce
• 1 cup brown sugar
• 2 teaspoons ground ginger
• 2 cloves garlic, crushed
• 1/4 cup dry sherry

Preparation:

Rinse chicken and pat dry. Cut off wing tips; discard then cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot.

Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.

Barbecued Chicken Wontons

Ingredients:

• 1 cup cooked diced chicken
• 1 teaspoon Cajun seasoning
• 3 green onions with about 3 to 4 inches of green, coarsely chopped
• 1/4 teaspoon salt
• Dash black pepper
• 3 tablespoons purchased or homemade barbecue sauce
• 24 to 30 wonton wrappers
• Oil for deep frying
• Barbecue sauce for dipping

Preparation:

In a food processor, a food chopper, or by hand, finely mince the chicken and onions with seasonings. Add 3 tablespoons of barbecue sauce and process or mix well to combine. Put 1 teaspoon of the chicken mixture in the center of a wonton wrapper. Lightly brush water all around the edge of the wrapper. Fold over and press the edge all around to seal or follow instructions on the wonton wrapper insert for folding. Keep filled wontons covered with a damp dish towel to keep them from drying out, and keep the unused wrappers covered.

Heat oil in a deep fryer to 370°. Fry the filled wontons, 3 or 4 at a time, until golden brown. Transfer to paper towel-lined plate and keep warm. Serve with barbecue sauce.
Makes about 2 to 2 1/2 dozen appetizers.

Pepper Steak

Ingredients

• 1 boneless beef sirloin steak (1-1/2 to 2 pounds)
• 1/2 cup soy sauce
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 to 2 medium green peppers, julienned
• 1 medium onion, halved and thinly sliced
• 1/2 cup water
• 2 tablespoons cornstarch

Preparation:

• Cut steak into 2-1/2-in. x 1/2-in. x 1/4-in. strips. In a medium bowl, combine the soy sauce, sugar and garlic. Add meat; toss lightly to coat. Cover and refrigerate 3-4 hours.
• Discard marinade. In a skillet or wok, stir-fry meat in oil for 5-6 minutes or until no longer pink. Add peppers and onion; stir-fry for 3-4 minutes. Combine water and cornstarch until smooth. Add to meat and vegetables; stir-fry for 2-3 minutes or until thickened.

Skyline Chli Dip

Ingredients:

• 13 oz. Skyline Chili (Thawed if frozen)
• 1 pkg (8 oz.) cream cheese softened
• 8 oz. shredded cheddar cheese
• Corn chips

Directions:

Spread the cream cheese on the bottom of a 9×13 pan and cover with chili.  Heat thoroughly in microwave (about a 1-1½ minutes) and cover with shredded cheese. Continue heating in microwave until cheese is melted. Scoop dip with corn chips and enjoy!

Teryakki Wings

Ingredients:

• 1 Bag of Wing drumettes thawed
• 1 bottle of Teriyaki Sauce
• 1/4 c Honey

Directions:

Mix teriyaki sauce and honey together. Put wings in a bowl with a lid so you can shake it.
Pour in the sauce mixture. Refrigerate overnight.
Pre-Heat oven to 400 degrees
Put wings in a deep dish pan and pour sauce over it.
Bake for 1 hour.

Teryakki Wings

Ingredients:

• 1 Bag of Wing drumettes thawed
• 1 bottle of Teriyaki Sauce
• 1/4 c Honey

Preparation:

1. Mix teriyaki sauce and honey together. Put wings in a bowl with a lid so you can shake it.
2. Pour in the sauce mixture. Refrigerate overnight.
3. Pre-Heat oven to 400 degrees
4. Put wings in a deep dish pan and pour sauce over it.
5. Bake for 1 hour.

Spinich & Green Chile Rollups

Ingredients:

• 1  (9-oz.) pkg. frozen chopped spinach
• 1  (8-oz.) pkg. cream cheese, softened
• 2  cans green chiles, minced
• 4  (8-inch) flour tortillas
• Roasted red bell pepper (from a jar), cut into 4 (8-inch) strips

Preparation:

1. Cook spinach as directed on package. Place in colander or strainer; rinse with cold water to cool. Squeeze spinach to remove as much moisture as possible.
2. In food processor bowl with metal blade, combine cream cheese and chiles; process until smooth. Add spinach; process just until blended.
3. Place 1 tortilla on work surface. Spread 1/4 of spinach mixture over tortilla, leaving 1/2-inch border on one side.
4. Place strips of roasted pepper, piecing together if necessary, across middle of tortilla.
5. Roll tortilla toward border, making sure beginning is tightly rolled, but easing pressure as rolling continues to avoid forcing out filling. Wrap in plastic wrap; repeat with remaining tortillas, spinach mixture and roasted peppers.
6. Refrigerate at least 1 hour before serving.
7. Remove plastic wrap from tortilla rolls. Cut each roll diagonally into 8 slices, trimming ends

Marla’s Sugar Cream Pie

Ingredients:

• 1 1/3 cups white sugar
• 1/2 cup flour (sifted)
• 1 cup (1/2 pint) whipped heavy whipping cream
• 3/4 cup whole milk
• 1 tablespoon vanilla
• 3 tablespoons unsalted butter

Preparation:

1. Sprinkle nutmeg
2. Combine first 5 ingredients mix well
3. Pour into deep dish 9″ crust
4. Drop small pieces of butter on top w/nutmeg
5. Bake at 450 degrees for 10 minutes
6. Reduce to 350 degrees and bake for an additional 30 minutes

Chicken Enchilada Casserole

Ingredients:

• 2 lbs chicken, cooked and shredded/sliced into smaller pieces
• ½ cup of sour cream
• ½ cup of green salsa – mild, medium, or hot
• 2 tablespoons of water
• 10 – 8-10 inch tortillas
• 2 cups mozzarella

Preparation:

Preheat oven to 400 degrees.  Cook chicken and set aside.  Mix sour cream, salsa, and water, and pour on a large plate.  Coat the tortillas in the sauce mix.  Add chicken and small portion of cheese to the tortilla.  Roll and place in pan.  Repeat 10 times.  Put remaining cheese on top of the enchiladas.  Cook at 400 for 15 minutes or until cheese is melted and edges are brown.  Add chopped jalapeno for additional heat.