My Sticky Fingers!!!!!

      Things You Will Need...

• Crock Pot
• 5lb. Bag Chicken Drumettes/Wings
• 1/4 Ketchup
• Jalepaneo' Pepper
• 1 jar Apricot/Pineapple Perserves(smuckers)
• 2Tbs. Citrus Herb Seasonings
• 2Tbs.Dried Oregano
• 1Tbs.Chili Seasoning

Pre-Heat your oven 500 degrees or Broil and Turn Crock Pot on Low.

Wash chicken and pat completly dry. Season with salt/pepper on both sides

On a Non-Stick baking sheet, put wing and drumette sections in a single layer(cutting the tip of wing off if using whole wings). Bake on broil 10 mins on one side, then 10 minutes on the other side. or until crispy.

Chop your Jalepaneo' into a fine dice (you can remove the seeds of the pepper if you don't love spice)

depending on your taste buds you can add another pepper.

Add Perserves to crock pot,putting in chopped up peppers,2tsp.chilli seasoning, and  1/4 cup of Ketchup,angd Oregano.

Add wings and slow cook on low for 4 hours or on high for 2 hours. Garnish with fresh chooped parley or Lemon wedge.ENJOY!!!!

Collard Greens

       Things you will need:

• 2 to 3 bunches of fresh Collard Greens
• Smoked Turkey Necks and/or Ham Hocks
• Salt/Pepper
• Hot Sauce(optional)

Cut Collards discarding the stems of the leaf
Take 3 to 4 leafs and roll leafs by folding it in half,then again from the line of the leaf.
Cut Collards from the end (should look like an pinwheel of Collards)
Wash Collards throughly (about 2 to 3 times) getting rid of dirt or grit.
Place Collards into a deep pot and fill with cold water (enough to where the the water is barely reaching on top of the collards) Bring to a boil and Cover...Now.

With the Turkey Necks or Ham Hocks
Boil until Tender  in a seperate pot.
Season Turkey Necks or Hocks with Salt and Pepper
Then add your meat into the pot with your Collard Greens.
Season Greens with 4Tbs. of Hot Sauce(optional)
Allow your Greens to cook for 45mins. to an Hour(or until tender to taste)
and most of the water has been dissolved. ENJOY!!!!

*NOTE* You can cut the freshness of the collards by adding 3tsp. of sugar
they will taste GREAT!!!

My Amazing Baked Macaroni & Cheese

      Things you will need:

• 13 by 9 inch pan
• 2 stick of Salted Butter(softened)
• 2lb. Box of Elbow Macaroni
• 9- 8 or 16oz. bags of cheese as follows:
• Sharp,Mild,Gouda,Colby,Mozzerella,Pepper Jack,Monteray,Italian,and Muenster.
• (All sheredded)
• 2 Eggs
• 3 Cups of milk

       Pre-heat Oven 350 degrees
In a large pot bring water to a vigorous boil adding 3tbs. of oil and 2 tsp. of salt to water.
Add  Elbow Macaroni  to boiling water and cook until Al Dente(firm to taste)
Remove and Drain. Let Cool!! Add 2 cups of milk to the bowl mix 1 cup of each cheese to the bowl with 2
eggs. Add 1 stick of butter,Throughly mix ALL ingredients together. Grease pan with other stick of butter and pour mixture from bowl into the pan increments. Spread 1 cup of each cheese(keep doin this step until you get to the top.Use the remaining cheese on the top of the dish and drizzle the remaining 1cup of milk and sprnkle pepper on the top, then Bake for 1hour or until golden brown and bubbling.You will never eat another Mac&Cheese.ENJOY!!!!!

*NOTE* THIS WILL SERVE 20 TO 30 PEOPLE
ingredients are based upon the size you are making

Smoked Salmon Wraps!!!

      Things you will need:

• 8 Smoked Salmon fillet(sliced thinly)
• 8 Large Cooked Shrimp
• 1 Pkg. Cream Cheese(softned)
• 1 Lemon (Inclunding Zest)

In a single layer you will lay the 8 Smoked Salmon Fillets on a non-stick baking sheet.
Mix Cream Cheese and the Lemon Zest in a small bowl. Spread the mixture onto the Salmon, Take the Shrimp (with the tail still attached) and lay it on the salmon. Now take your fingers and gently roll the Salmon, keeping the tail of the shrimp on the outside and drizzle with lemon juice and EVOO(extra virgin olive oil).
bake for 10 to 12 mins. Oven should be heated at 300 degrees...It's a Great Appetizer for a entertaining your guests...ENJOY!!!!

Stuffed Chicken and Crab wrapped in Prosciutto!!!

         These are the items you will need:

• 4 Boneless Chicken Breasts (Butterfly)
• 16oz. Lump Crab Meat
• 8oz. Container of Chive and Onion Cream Cheese
• 8 Slices of  prosciutto  (Bacon)
• 2cups Of Mozzerella

       Pat dry Chicken Breast w/ paper towel, and season Breasts with garlic salt and pepper
    and set aside.Next,in a seperate bowl mix crab and cream cheese (mixed coarsely).
Take the mixture from the bowl and spread in between the butterfly Chicken Breast,Wrap the Prosciutto around the Chicken Breasts,(securing it with a toothpick) if needed, then place the chicken on a baking sheet (greased) to keep from sticking.

              Pre-Heat your oven 350 degrees and bake for 20 mins.(depending on your oven) or until
the juices of the breast runs clear.  Let Chicken rest 10 mins so that the juices will remain intact with the chicken.Sprinkle Mozzerella on top. Serve on top of a bed of Parmesean Rice. Garnish your dish with finely chopped chives or parsley..ENJOY!!!!