I got this recipe from my son’s dad, who grew up in Rochester, New York, and he insists this is the original recipe. Whether it really is or not, I don’t know, but I do know that it’s really tasty. Our son, who said he didn’t like wings, when I made a batch of these Buffalo Wings one day for his father, and a few were left, said “Mom, are there any more?”.
I think what sets these wings apart from others is that they are brined before they are fried, so there is flavor not only in the sauce, but deep in the wing itself. I always use fresh whole wings, not frozen. The frozen wings, once they are defrosted, shrivel up and are tiny. Don’t throw away the wing tips, either. They don’t have any meat on them, but the nooks and crannies absorb sauce to slurp, or if you don’t want to bother with them, put them in your freezer for chicken stock.
This Blue Cheese Dressing is the recipe my mother made. It is very simple. Please buy a wedge of blue cheese, don’t buy the already crumbled because that is whatever has been gathered up that has fallen off the larger pieces. It’s usually dried out with little flavor. I recommend Danish Blue Cheese as it is very tasty, and relatively easy to find. I don’t recommend Gorgonzola because it’s flavor is too mild to stand up to the wing sauce, and Roquefort, as much as I love it, is a little too strong and would fight with the sauce.
This is the recipe for the not so famous Boswell Seasoned Salt. I make this because it does not have anti-caking additives or anything else I can’t pronounce. It’s a bit on the spicy side, and you could add other spices to it to make it your own. Enjoy!
This recipe is cited from Spane’s birthday in 2010, but since I am making them for this Thanksgiving in 2017, and they are so good, I thought it was high time they had their own post.
My good friend gave me this recipe. I do not want to identify her because of the allegations currently surrounding Sylvester Stallone. Let me suffice to say that I witnessed him, while waiting for the valet to return with his vehicle, with his wife at the time, reach out with his free hand and grab my friend’s breast as we passed them on the way to our car. Yes, this happened in a public place, and yes, it’s true. We thought about reporting it to the police, but knew that she would never be believed against a super star like Stallone. I had never really liked him as an actor, but now, I can’t even stand to look at his face considering how he assaulted my friend. Continue reading →
When Spane was a toddler, I had him on a reward system and he had been an exceptionally good boy. I took him to the store, and as we were passing by the bakery aisle, he insisted that he wanted the fresh pumpkin cookies. I don’t like pumpkin, but since he was deserving a treat, I bought them for him. When he ate one, he loved it, and made me taste one. Wow! They were great! My only problem was that they had preservatives and GMO pumpkin, I thought I could do better, and I did.
What’s Special about These Cookies
Chocolate chip cookies are usually hard after they have cooled off. I like them when they have not cooled completely and are still bendable. These cookies are like little pillows, nice and soft, and chewy, with just the right amount of chocolate and not overwhelmingly sweet. They remind me of muffin tops, but are denser.
You can get non-GMO pumpkin puree at your local Whole Foods or other organic food store. If you don’t care about GMO, then regular pumpkin puree will do fine. If you want to use fresh pumpkin, you will have to puree it first and adjust the moisture as fresh pumpkin puree has more moisture than canned.
When I made this recipe, I halved it because I had a small can of puree. Using a small ice cream scoop, I still wound up with 4 dozen cookies.These cookies should be stored covered, with a bit of paper towel over them.