Recipes & Cookbook

Boozy Chicken Wings

10/18/2018

Ingredients

Marinade

¼ cup Vermouth
1 cup Soy Sauce
1 can Pineapple Crushed
1 Tablespoon Sugar
1 Teaspoon Ginger

6 pounds Chicken Wings

Pressure Cooker Instructions

Mix all ingredients in bowl of pressure cooker
Set pressure on high for 6 minutes.
As soon as 6 minutes is up with a towel release pressure right away careful not to burn yourself
Remove from juices onto cookie sheet
Bake 10 minutes in preheated 400 degree oven

** Non-Pressure Cooker Instructions

Mix all ingredients together
Marinate chicken wings in refrigerator 8 to 24 hours
Bake in marinade 6 hours at 250 degrees
Serve hot

Classic Pumpkin Pie

10/8/2018

Ingredients

1 cup Granulated Sugar
2 teaspoon ground Cinnamon
1/2 teaspoon Salt
1 teaspoon ground Ginger
1/2 teaspoon ground Cloves
2 large Eggs
1 can (15 oz.) Pumpkin (Libby’s is my favorite)
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch deep-dish Pie Shell (See Video)

Instructions

In a large bowl mix all ingredients with a wire whisk
When mixed well pour into unbaked pie shell
Bake in preheated 425° F oven for 15 minutes
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours
Serve immediately or refrigerate