Delicious Easy Buffalo Wings

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  • 1 1/2 cups (12 ounces) mild to medium hot sauce
  • 1/2 cup buttermilk
  • 1/2 teaspoon garlic powder
  • 3 pounds chicken wings, separated into 2 pieces and wing tips discarded
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • Blue cheese dressing (optional)
  • Celery sticks (optional)
  1. Place 1 cup of the hot sauce, the buttermilk, and the garlic powder in a large resealable plastic bag and stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
  2. 2Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it.
  3. 3Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (If possible, don’t allow the wings to touch.) Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
  4. 4Meanwhile, combine remaining 1/2 cup hot sauce and melted butter in a large bowl and set aside. Add cooked wings and toss to coat. Serve immediately with blue cheese dressing and celery sticks, if using.

Recipe from


Diane Haas’ Strata

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2.5 Cups herb seasoned croutons (enough to layer 9×13 pan)

2 Cups sharp cheddar cheese

2 lbs Bob Evans sausage (cooked)

6 eggs beaten

3/4 tsp dry mustard

2.5 Cups milk

1 can cream of mushroom soup

1 small jar sliced mushrooms


Place croutons in greased 9×13 pan. Top with cheese and browned sausage.

Combine remaining ingredients in a bowl and mix well. Pour over sausage.

Refrigerate over night.

Bake at 350 deg. for 1.5 hours.

Thank you Diane Haas for your family recipe!!


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4 cups sugar

14 oz evaporated milk (shake the can well)

1 cup butter

12 oz semisweet chocolate chips

1 pint marshmallow fluff

1 teaspoon vanilla


This is not an easy recipe to make.  It will take approximately one hour.  Patience is important. Try not to do anything else but make the fudge.

Butter the sides of heavy 3 quart saucepan (be sure it is a 3 quart saucepan). Combine sugar, milk and butter. Cook over medium heat to soft-ball stage (236 degrees). Be sure to still frequently.  Do NOT scrap the sides of saucepan!  This takes about 25 minutes.  Stir, stir, stir.


Remove from heat and add chocolate chips, marshmallow fluff, and vanilla.  BEAT until chocolate is melted and blended.  You arm is going to hurt.  Sometimes I ask others to help.

Pour into 9x9x2 buttered pan for thick pieces, or 13x9x2 pan for thinner pieces.  Score while fudge is warm. Once it is completely cooled, I put it in the refrigerator.

Cutting the fudge is difficult.  While cutting, place your knife in hot water and clean off after each slice.

Family recipes for years.





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  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough
  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon
  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt
  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.
  1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
  2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you “lift and roll” the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You’ll end up with a sticky mess.
  3. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
  4. Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
  5. Bake 22-27 minutes until tops are golden brown.
  1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
  2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.
*Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set them out for at least 25 minutes before baking.

Read more:

Read more:


Ginger Banana Bread


Recipe from


Mrs. Fenner’s Spicy Chinese Pasta Cooking Club Recipe

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8 ounces Gluten Free Thai Noodles

2 ounces and 1/2 Tablespoon Soy Sauce

2 Tablespoons water

1 Tablespoon and 3/4 teaspoon Vegetable Oil

1/2 Tablespoon (heaping) Peanut butter.  I used Taini, due to peanut allergy

1 1/2 Tablespoon Sugar

1/8 teaspoon Ground Pepper

1/8 teaspoon Cayenne Pepper

1/8 teaspoon Crushed Red Pepper

1/8 teaspoon Seasoned Salt (I did not add this; most brands are not gluten free)

1 1/2 Garlic Cloves (minced)

1/8 teaspoon (heaping) Fresh Grated Ginger

1/2 teaspoon Butter

2 Green Onions sliced.  I used a whole bunch. 🙂

2 pounds baked chicken


  1.  Cook pasta according to package.
  2. In saucepan cook oil, garlic, ginger, water soy sauce, green onions, and seasonings.
  3. Cook mixture over medium heat until thai/peanut butter is combined.
  4. Add butter.
  5. Combine cooked chicken, sauce, and noodles.

This is so delicious. You can become easily addicted.  Thank you Mrs. Fenner!!

Maple Balsamic Vinaigrette

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1/4 cup balsamic vinegar (I use honey infused vinegar)

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

3 Tablespoons pure maple syrup

1 garlic clove, minced

1/4 teaspoon ground pepper

  1. Combine all ingredients except oil in blender.
  2. Turn on blender on medium and slowly pour in oil until fully combined. This slow-pour allows the oil and vinegar to emulsify.
  3. Adjust seasoning with slat and pepper to taste.

For a green salad, this vinaigrette is wonderful with spinach and apples. It also pairs with roasted brussel sprouts or green beans and almonds.

Recipe from Greater Chicago Food Depository.  Chicago’s Community Kitchens.


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  • 2 cup Almond flour (Blanched is best)
  • 2 tsp Gluten-free baking powder
  • 1/2 tsp Sea salt
  • 2 large Eggs (beaten). For egg free biscuits, I soaked 1 tablespoon of ground chia seeds (measure after grinding!) and 3 tablespoons of water. Soak for 10 minutes and mix well. 
  • 1/3 cup Butter (measured solid, then melted; can use ghee or coconut oil for dairy-free). I used ghee for a dairy free biscuit. It was great!
    1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    2. Mix dry ingredients together in a large bowl. Stir in wet ingredients.
    3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
    4. Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

  •  From

Paleo Tortilla Chips


Paleo Tortilla Chips

  • Author: Ashley Thomas



  1. Pre-heat a 9.5 inch (or larger) nonstick pan over medium heat.
  2. Mix the almond flour, tapioca flour, coconut milk, salt and turmeric together in a bowl.
  3. Add ¼ cup worth of batter onto the pan.
  4. After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a parchment-lined baking sheet. Repeat until the batter is done.
  5. Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet.
  6. Bake at 400°F for 10-12 minutes or until the tortilla chips are crispy.

White Chicken Chili

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2 whole chicken breasts, bone in, skin on (about 2.5 pounds total)

4 Tablespoons olive oil, divided

Kosher salt and ground pepper

Rub chicken breasts with 2 Tablespoons of olive oil, salt and pepper. I added garlic powder, poultry seasonings, and I used onion salt in place of salt.  Roast in oven at 375 degrees for 40-50 minutes.  Do NOT overcook.  Set aside to cool.  Remove skin and bones.  Cut into one inch pieces.

2 medium yellow onions

4 gloves of garlic, minced

4 cans (15 ounces each) Great Northern, divided and drained. I only use 2 cans.

2 cans (4 ounces each) mild green cillies, chopped

8 ounces frozen roasted corn

3 teaspoons cumin

3 teaspoons ground coriander

3 teaspoons ground thyme

3 teaspoons ground oregano

1/4 teaspoon cayenne peppper

6 cups chicken stock

1/2 cup Monterey Jack cheese. I used 1 cup of Jack cheese,  8 ounces low fat sour cream, 1/2 cup of chopped fresh cilantro.

In a large dutch oven, or soup pot, heat remaining olive oil on high. Add onion and cook about 10 minutes or until soft and translucent.  Add garlic and cook for 2 minutes.

Mash 1/2 amount of beans and add to soup pot, along with whole beans, chilies, roasted corn, seasonings, and chicken broth. Bring it a boil and then simmer for 30 minutes. Add chicken and bring to a soft boil. Add Jack cheese and sour cream. Bring to a soft boil.

Serve with fresh cilantro, chopped green onions, and tortilla chips.

From Daily Herald, probably in 2002.