Hot Wings

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Its time to start planning for March Madness! Whether you’re a casual observer, or you watch every team get placed on the bracket and have a bet all your buddies, you’ll need some hearty snacks to get you through the games. And you can’t go wrong with the ultimate finger food – hot wings!

These are zesty with a tiny bite of heat you’ll crave all year long! With how easy to whip these up are, people will not believe you didn’t buy these from a caterer.

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Hot Wings

Appetizer, Chicken, Comfort Foods, Dinner, Fried, Holiday, Meals for a Crowd, Meat, Party

Ingredients

2 lbs chicken wings
1 1/2 cups flour
1/2 tablespoons onion powder
1/2 tablespoons garlic powder
1/2 tablespoons black pepper
1/2 teaspoon lemon zest
1 teaspoon smoked paprika
1/2 tablespoon black pepper
1 1/2 tablespoons ground Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning

Instructions

Prepare a baking sheet with parchment paper. Mix flour, onion powder, garlic powder, and black pepper until fully combined. Toss wings in flour mixture, coating pieces completely. Shake excess flour off of pieces and place on prepared baking sheet. Place in the freezer for 30 minutes.
Preheat deep fryer to 375 degrees Fahrenheit. Fry breaded chicken in batches until golden brown and cooked through, about 10-12 minutes. Cool wings slightly, do not drain on paper towels.
Meanwhile, mix the lemon zest, paprika, black pepper, and Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning in a small bowl. Place wings in a large sealable bag or bowl. Sprinkle seasoning over wings, seal, and shake to coat.

What is your favorite sporty snack? Comment below and we may just feature it!

January 6, 2020January 6, 2020

Creamy Ham and Potato Soup

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

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The holidays are over. We apologize for our brief hiatus… between spending lots of time with family, catching up with sleep, and some technical difficulties, we haven’t managed to post for a bit. But you can bet now that the new year has officially started, you can expect two posts a week again!

During the holidays, I’m sure you’ve had your fill of ham. If you need something to use up the last of those leftovers, we have got the soup for you!

With plenty of hearty veggies and salty ham, this soup is a crowd pleaser for sure! And you can stretch your leftovers for another week while still mixing it up!

What is your favorite way to use holiday leftovers? Let us know in the comments!

Creamy Ham and Potato Soup

Comfort Foods, Dinner, Holiday, Meals for a Crowd, Meat, Pork, Potatoes, Soup, Vegetable

Ingredients

1/2 cup butter
6 carrots, peeled and sliced
1 bunch celery, sliced
8 potatoes, diced
1 onion, diced
8 cups ham, diced
8 cloves garlic, minced
1 cup flour
6-7 cups water
3 TBS chicken base
6 cups milk
Salt and Pepper to taste

Instructions

In a large stock pot, combine carrots, celery, onion and butter. Cook over medium heat until butter is melted and onions become mostly translucent.
Add in potatoes and ham. Cook stirring often, until potatoes are just fork tender, about 15 minutes. Stir in garlic and cook for 30 seconds or until fragrant. Gradually stir in flour until veggies and ham are coated.
In a small bowl, combine 6 cups of water and chicken base. Pour mixture into pot. Bring soup to a boil. Lower heat and add milk, stirring to combine. Add additional cup of water if you would like to thin down the soup.
Taste soup and season to taste.

November 25, 2019

Old Fashioned Banana Cream Pie

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Happy Thanksgiving everyone!

We have so much to be grateful for this year! Though we’ve had our ups and our downs, we are thankful for the opportunities that have come our way and we are so blessed. Thank you to everyone who has supported us in this blogging journey, and we hope to keep growing…

And now that I’m done with the sappy stuff, lets talk PIE!

No Thanksgiving feast is complete without some indulgent dessert! Banana Cream Pie was Lexi’s grandpa’s favorite, and now that he and her grandma have passed it helps her feel close to them this time of year.

Though this pie may seem a little labor intensive from the outside, it comes together really easily. Its totally worth it too when you can tell people its been made from scratch!

Don’t forget to come back soon for our homemade pie crust recipe! So easy you’ll nail it on your first try!

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Old Fashioned Banana Cream Pie

Dessert, Fruit, Holiday, Old Fashioned

Old Fashioned Banana Cream Pie

Ingredients

1 pie crust, blind baked
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
2 1/3 cups whole milk
4 eggs, beaten
1 1/2 teaspoons vanilla
3 tablespoons butter
2-3 large bananas
1 cup heavy cream

Instructions

Combine sugar, cornstarch, salt, and milk in a small saucepan. Whisk frequently over medium heat until hot and bubbly. Let boil for one minute, then remove from heat.
Whisk 1/2 cup of the hot milk mixture into the beaten eggs a spoonful at a time, mixing until incorporated between each spoonful. Pour the egg mixture into the pot and whisk together.
Place pan back on heat and bring to a low boil. Let boil for 1 minute. Remove from heat and whisk in vanilla and butter until combined. Transfer to a bowl and cover with plastic wrap, pressing the wrap down to touch the custard. Refrigerate for 30-45 minutes.
Meanwhile, whip the heavy cream on high speed until stiff peaks form. Once custard is almost done cooling, thinly slice the bananas. Set both aside.
Pour 1/3 of cooled custard into prepared pie crust. Place a layer of sliced banana. Layer more custard and another layer of the sliced banana. Finish with the last of the custard and top it off with the whipped cream.
Refrigerate pie for at least 4 hours before serving.

Notes

Pie will stay good in the refrigerator for up to 3 days.

Everyone has a favorite pie flavor. What is yours? Let us know in the comments below!

October 17, 2019

Reese’s Monster Cookies

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Halloween is only 2 weeks away!!

With that in mind, I’m sure you have a Halloween party or two coming up, and you’ll need something to bring! May I suggest this festive twist on the classic monster cookie?

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Some of you may be asking what a monster cookie is. If you’ve ever had a cookie with M&Ms in it, then you’ve had one! Our version features delicious Reese’s Pieces in place of the classic chocolate candies. It gives them a peanut buttery bite in festive brown, orange, and yellow!

If you have a favorite cookie base, simply mix in the Reese’s pieces. If not, we’ve got a new one we’ve been testing this season that is divine! So simple, and easy to change up!

Reese's Monster Cookies

Comfort Foods, Cookies, Dessert, Holiday

Reese's Monster Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
12 oz Reese’s Pieces

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in Reese’s Pieces, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

With the colder weather finally here, we’ve been baking up a storm. What cookie recipe do you want to see in the future? Comment below!