PICANTE-GLAZED CHICKEN WINGS

Ok, ya'll. This is a recipe from my cousin Rick Lambert who lives in Tennessee - he sends me recipes quite often and this one is so simple and sounds so wonderful! Ya'll need to make this one soon!

Picante-Glazed Chicken Wings

12 chicken wings

1 (16 ounce) jar Pace Picante Sauce

1/3 cup orange marmalade

2 tsp Dijon-style mustard

1 T sesame seed, toasted

Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint. Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2 quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes o runtil the mixture is reduced to 3/4 cup, stirring occasionally.

Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken on the baking sheet and bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.

ROASTED TURKEY SANDWICH

A great way for leftovers next week!!! You can do a lot with this sandwich - the key is grilling it!

Roasted Turkey Sandwich

1 wheat bun

1 T mayonnaise

1 tsp dijon mustard

1 T cranberry sauce (surely you will have some leftover from Turkey Day!)

2 slices Roast Turkey Breast

2 slices cheese (I like swiss on this one)

2 slices smoked ham

2 pickle slices

Assemble the sandwich and brush the bun with just a little bit of oil - then grill it till the sandwich is nice and brown on both sides. Yum! Yum!!!

Happy Cooking!!!

Saundra

RANCH DEVILED EGGS

Ya'll really need to try these - YUM YUM!!!!

Ranch Deviled Eggs

12 eggs

3 tsp dry ranch dressing mix (from 1 oz envelope)

1/3 cup mayonnaise or salad dressing

1 tsp Dijon Mustard

1 T chopped chives

In 4 quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

To remove shell, crack it by tapping egg gently all over; roll egg between hands to loosen shell. Peel, starting at large end.

Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.

Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with chives. Regrigerate at least 30 minutes before serving.

Happy Cooking!!!!

Saundra

Canning some Bread & Butter Pickles

Bread & Butter Pickles

From "Daisy's Delights"

"Daisy's Delights" is a cookbook full of recipes from Pat's Grammar, Daisy Carriker. She was a beautiful woman and could cook just about anything. I learned a lot from her about cooking and I learned a lot from just watching Grammar. She was a true "Pioneer Woman" - she could grow anything and cook anything that was out of her garden - she could make a complete meal out of the bare minimum. What a "delight" she was to all of us. Hope you enjoy this recipe - especially if you're still getting some cucumbers out of your garden - or, maybe you'll have a Fall garden! You will notice, too, that the instructions are short and sweet!

12 medium cucumbers

4 cups sliced onions

2 tsp salt

2 1/2 tsp turmeric

1 Quart Vinegar

4 cups sugar

pickling spices for taste

Put salt on cucumbers and onions. Let stand for 1 hour. Drain well. Put in pan with sugar, vinegar & spices. Cook slow till sugar is dissolved. Then cook fast for about 30 minutes. Put in jars and seal.

Happy Cooking!

Saundra

Cowboy Cookies

Years ago my dear friend, Debbie Partin, gave me a cookbook from the Women's Auxiliary to the Texas Veterinary Medical Association. I've used the book for years now and wanted to share one of my very favorite recipes out of that book. These cookies are so easy to make and taste wonderful each and every time. Hope you enjoy them!

Cowboy Cookies

from the "Cooking Across Texas" with the

Auxiliary to the TVMA cookbook

1/2 cup shortening

1/2 c margarine

1 cup white sugar

1 cup brown sugar

1 tsp baking powder

2 cup quick cooking oatmeal

1 pkg 6-oz semi-sweet chocolate chips

2 eggs

2 cups flour

1 tsp soda

1/2 tsp vanilla

3/4 c pecans

Cream shortening, margarine, sugar and eggs. Add dry ingredients. Add vanilla. Mix until blended. Add chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for approximately 12 minutes until golden brown.

Happy Cooking!!

Saundra

POSTING AGAIN

Hello all!!! My apologies for not blogging for a while - I'm so sorry!!!! There have been so many challenges in my life that have caused me to not blog and I've missed it so much!!! SO.....beginning this week you should see me on here again regularly.

Please feel free to e-mail me with any ideas that you may want to share with all of our readers - we are always looking for good recipes, no matter the occasion!

Thanks again - and I'll see you soon here at West Texas Grub!

Saundra Carriker

CHOCOLATE CHIP POUND CAKE

OK....ya'll....I must apologize for not blogging since November - so sorry! I've been like most everyone else that I know - so terribly busy! But I have to tell you that I've missed trying new recipes, and posting - so I'm baaaack!!!! I certainly hope that you try this recipe - it's a favorite at our house.

CHOCOLATE CHIP POUND CAKE

Yellow cake mix (without pudding)

Small vanilla instant pudding (4 oz)

small sour cream (8 oz)

4 eggs

1 cup chocolate chips

5 oz chocolate syrup (2/3 cup)

1/2 cup water

1 tsp vanilla

1/2 cup cooking oil

Mix everything except chips & syrup. Pour 1/2 of your batter into bundt pan. To other 1/2, add your chocolate chips and syrup; pour into bundt pan and swirl with other batter.

Bake at 350 degrees for 50-60 minutes.

HAPPY COOKING!!

Saundra