Week 20: Slow Cooker Chicken Wings

Recipe courtesy of Nancy.

• Wings Ingredients

  • 3 lbs chicken wings

  • 2 Tbsp cornstarch

  • 1 Tbsp sesame seeds

  • 2 Tbsp chopped cilantro

• For the sauce

  • 1/3 cup reduced-sodium soy sauce

  • 1/3 cup balsamic vinegar

  • 1/3 cup packed brown sugar

  • 1/4 cup honey

  • 3 cloves garlic, minced

  • 1 tsp Sriracha (or more to taste)

  • 1 tsp ginger powder

  • 1 tsp pepper

  • ½ tsp onion powder

1. In a large bowl, whisk the soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.

2. Place wings into a slow cooker (if you use a liner, clean up will be a breeze!). Stir in soy sauce mixture and gently toss to combine. Cover and cook on low for 3 - 4 hours or on high for 2 hours.

3. In a small bowl, whisk the cornstarch and 2 Tbsp water. Stir in the mixture into the slow cooker. Cover and cook on high for 15 minutes or until the sauce has thickened.

4. Preheat oven to broil. Line a baking sheet with foil and broil wings for 2 - 3 minutes or until caramelized. Put wings back into slow cooker to keep warm.

5. Garnish with sesame seeds and cilantro, if desired. Serve with remaining sauce or dipping sauce of your choice.

Week 19: Honey Roasted Cashews

Recipe courtesy of Palo Alto Firefighters Pepper Sauce. Check them out for more recipes and to order the best hot sauce you've ever had. 

• Ingredients

  • 3 cups raw cashews

  • 1/3 cup honey

  • 1 Tbls butter

  • 1 Tbls Palo Alto Firefighters Pepper Sauce

  • 1/2 tsp cinnamon

    • Combine above ingredients in mixing bowl, place on sheet pan (lined with foil and sprayed with non-stick spray) in single layer.

    • Bake 15-20 min at 325 degrees, until they're a nice color.

    • Let cool 15 min, crumble in mixing bowl and toss with:

      • 2 Tbls sugar

      • 1/2 tsp cinnamon

      • 1/2 tsp salt

Week 18: Bacon Club Crackers

Photo: Food Network

Recipe courtesy of Ree Drummond, Food Network (highly recommended by our Insta friend Christi)

• Ingredients

  • 1 sleeve country club-style crackers

  • 3/4 cup grated Parmesan

  • 1 pound thinly sliced bacon

    1. Preheat the oven to 250 degrees F.

    2. Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker.

    3. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn't fall off, wrap each cheese-covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut.

    4. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours.

    5. Serve immediately or at room temperature!

Week 17: Cucumber Lime "Mojito"

Recipe courtesy of The Family App

• Ingredients

  • 6 thin slices of English cucumber, plus 1 long, thin slice for garnish

  • 6 mint leaves, plus 1 sprig for garnish

  • 2 oz. of  fresh lime juice

  • 1/2 oz. of  agave nectar

  • Ice

  • 4 oz. chilled club soda

    1. Muddle the cucumber with the mint leaves in a cocktail shaker.

    2. Add the lime juice 
and agave and fill with ice; shake well. (Add in 1-2 oz of rum if desired).

    3. Strain into a glass filled with ice.

    4. Add the club soda; stir once. Garnish with the cucumber slice and mint sprig.

Week 16: Veggie Flatbread

Recipe courtesy of Lauryn

• Ingredients

  • One package of Pillsbury crescent rolls

  • 4 oz of cream cheese

  • 1/4 cup of sour cream

  • 1/2 tsp garlic salt

  • 1/4 tsp dill weed

  • Veggies for toppings

    1. Unroll and flatten the crescent rolls. Bake it according to the directions on the package. Let it cool.

    2. Mix together the cream cheese, sour cream, garlic salt and dill weed on top of the baked crescent roll base.

    3. Add toppings as desired (broccoli, cauliflower, green onions, carrots are great options) and shredded cheese. Refrigerate until serving.

Week 14: Mistletoe Martini

Recipe courtesy of Mix That Drink

• 1 1/2 ounce vodka

• 1/2 ounce elderflower liqueur

• 1 1/2 ounce cranberry juice

• 1/2 ounce simple syrup

• Cranberries

• Mint leaves

  1. Fill a cocktail shaker halfway with ice.

  2. Pour in the vodka, elderberry liqueur, cranberry juice and simple syrup.

  3. Shake until chilled.

  4. Strain into a martini glass.

  5. Garnish by tossing in a few cranberries and floating mint leaves on top.

Week 13: Buffalo Chicken Dip

Recipe courtesy of Last Night’s Game intern LaurYn

• 2 Cups Cooked Shredded Chicken (Rotisserie-Style works best)

• 8 Ounces Cream Cheese (Softened)

• 1 (1 Ounce Package) Dry Ranch Dressing Mix

• 2 Teaspoons Garlic Powder

• 1 1/2 Cups Shredded Cheddar Cheese

• 1/2 Cup Frank's Hot Sauce

  1. Combine ingredients in a slow cooker.

  2. Stir well.

  3. Cover the crockpot and cook on low for 1-2 hours until the dip becomes hot and bubbly.

  4. Serve with chips, crackers or veggies

• Alternatively, this dip can be cooked in the oven rather than a crockpot. Simply preheat the oven to 350 degrees and bake ingredients in a baking dish for 20-25 minutes.

Week 12: Chorizo Queso

Recipe courtesy of Kristen

• I tsp olive oil

• 4 ounces of chorizo (no casing)

• 1 poblano pepper (stemmed, seeded and sliced thin)

• ½ yellow onion (sliced thin)

• 8 ounces of Monterey jack cheese (cut into ½” cubes)

  1. Set oven to 375 degrees

  2. Cook the chorizo on medium/high until cooked and drain excess fat.

  3. Cook the poblano and onion until the onion translucent.

  4. Place cheese evenly on glass pie pan, then pour chorizo and poblano/onion mixture on top.

  5. Cook for 8-10 minutes or until the cheese has melted.

  Serve with tortilla chips or tortillas.