Chicken Wing Cupcakes

chicken wing cupcakes

Cupcake meet chicken wing.  American loves cupcakes and chicken wings.  A bakery, Coccadott’s Bakery, outside of Albany decided to merge the two.  When I first thought about the two, I almost got sick.  When I found out that the cupcake is actually cornbread topped with blue cheese and a wing I was more receptive.    

The owner said she was thinking about the Superbowl and thought what goes better with the Superbowl than chicken wings.  She said that she tried several combinations and was ready to throw in the towel, but decided to try the cornbread and blue cheese combination before completely giving up.  It was the winning combination. 

I checked out Coccadott’s Bakery, and their cupcake selection is impressive.  They offer everything from Sex N City to  Opposites Attract.  Why not a Chicken Wing Cupcake?  I love watching the Food Network, and I expect to see Coccadott’s Bakery on Cupcake Wars in the near future. 

If I lived near Coccadott’s Bakery, I would place an order.  Would you?

Chicken And Noodles Recipe



easy recipes

Looking for an easy recipe for a cold winter night?  I love to whip up a pot of chicken and noodles.  This recipe belonged to my now deceased Mother In Law, so each bite warms my heart and soul.  It’s easy and hearty.  I serve it with warm rolls, yum.  I’ve switched to the No Yolk noodles for this recipe.  It doesn’t change the taste, and the No Yolk noodles are  99% fat free and no cholesterol. 

  • 3  – 4 chicken thighs
  • 3  – 4 chicken legs 
  • 4 – 5 potatoes cubed
  • 1 package of No Yolks noodles 
  • 1 large (49 oz.) can of Swanson Chicken Broth

Cook chicken in just enough water to cover it until it falls from the bone.  (You should check the water occasionally).  Remove the chicken from water and cool.  While chicken is cooling, add the cubed potatoes to the water and cook until tender.  You can add some of the broth if needed.  Remove the skin and bones from the chicken and shred.  Add the chicken and more of the broth to the potatoes.  Season with your favorite seasoning; mine is Lawry’s Season Salt and pepper.  Simmer 15 – 20 minutes.   Add noodles and remaining broth and simmer until the noodles are done.  Enjoy! 

Hot Dog and Bacon Wraps – Holiday Appetizers –


Hot Dog and Bacon Roll Ups
  • 20 slices of bacon
  • 2 pounds of beef hot dogs, approximately 20
  • brown sugar

Take a piece of hot dog and wrap a piece of bacon around hot dog. Secure with a colorful toothpick. Place a layer of hot dogs in the bottom of a crockpot and sprinkle generously with brown sugar.

Repeat layering until all hot dogs are used ending with brown sugar. Cover and cook on low for 5 – 6 hours. Makes 60 appetizers. Great for a baby shower or holiday party.

Chicken and Bacon Wraps – Holiday Appetizers

Chicken and Bacon Wraps
  • Boneless chicken tenders
  • Maple Brown Bacon or Plain Bacon
  • Brown Sugar

    Cut chicken tenders in half. Cut and wrap a piece of bacon around each piece and insert a decorative tooth pick to hold it together. If you use plain bacon, sprinke appetizers with brown sugar once you remove them from the oven. Bake at 350 for 30 minutes or until bacon is crisp. Place on decorative plate. Make plenty they will go fast.

Crab Dip Recipe – Great Appetizer

Crab Dip Recipe
  • Stick of butter
  • 1/2 cup chopped onion
  • 1/4 cup of parsley
  • 1 pint of 1/2 and 1/2
  • 2 tablespoon of flour
  • Dash of red pepper
  • 1 pound of crab meat
  • 8 ounces of grated Swiss cheese

    Melt butter and add onions. Simmer until tender. Add parsley, cream, and red pepper. Thicken with flour (add slowly). Mix in crab meat. Place ingredients in a baking dish. Cover with Swiss cheese and bake for 30 minutes. Serve warm with Nonni’s Panetini. 

Crockpot Steamers

Ingredients:

  • 3 pounds 90% lean ground beef
  • 2 bottles of Heinz Chili Sauce
  • brown sugar to taste
  • 1 small can tomato sauce
  • 1 cup water

Brown ground beef in skillet chopping beef until it’s fine; pour into colander and rinse well with hot water. Combine ground beef in slow cooker with sauce, water, and brown sugar. Stir thoroughly. Cover and cook on Low 6 to 8 hours stirring occasionally. Serve on a hot dog or hamburger bun with chips and sweet pickles. Great over hot dogs too.

Crockpot – Scalloped Potatoes & Ham

Scalloped Potatoes with Ham

  • 8 to 12 ounces ham, diced
  • 8 to 10 medium potatoes, peeled and thinly sliced
  • 2 medium onions, peeled and thinly sliced
  • salt and pepper, to taste
  • 1 cup shredded Cheddar cheese
  • 1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
  • paprika, optional


Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired. Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.Serves 6 to 8.

Fried Pumpkin Blossoms





I had someone comment on my Mama’s Growing A Pumpkin Patch, Unexpectedly post.  She suggested that I fry the pumpkin blossoms on my plant.  I had never heard of fried pumpkin blossoms, so I decided to Google fried pumpkin blossoms.  I came across several recipes and blogs referencing these treats.  I thought I would share this recipe:

  • 24 pumpkin blossoms
  • 1/2 cup milk
  • 2 eggs
  • 1/2teaspoon salt
  • 1/8 teaspoon black pepper
  • 2/3 cup cracker crumbs

Cut your pumpkin blossoms off where the pumpkin starts on; take the center out and wash well. Make a batter of the milk, eggs, salt and pepper, and dip the blossoms in this batter; then in the cracker crumbs or cornmeal and fry until light brown. Serve hot.

I have not tried this recipe, but I will try it before all of my blooms die out. I hope you enjoy.

Crockpot Beef BQ

  • 1 beef roast, 2 1/2 to 3 pounds, (top round, chuck)
  • 1 – 1 1/2cup barbecue sauce, your favorite or homemade
  • 1/2 cup apricot preserves (I use Smuckers)
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoon light brown sugar, packed
  • 1 medium onion, sliced


Trim beef roast and cut into 4 uniform pieces. Place roast in slow cooker. Combine remaining ingredients and pour over roast. Cover and cook on LOW for 8 hours, or until beef is tender. Slice or shred beef then return to juices in cooker. Cover and cook for 20 minutes longer.

*Great for sandwiches on the week-ends or when you need a quick dinner during the week.  I serve this with coleslaw, the kids love it with chips.

A New Orleans Tradition

My daughter and her family have been visiting all week.  My son-in-law is from South Carolina, and loves seafood.  I decided to do a small seafood boil for him.  Normally, I have a seafood boil when I’m having a large family gathering.  It requires using a large propane tank and burner along with a large stockpot with strainer basket. 

Seafood boils are a Louisiana tradition.  I experienced my first boil years ago with friends who are from Louisiana.  I love being able to complete the entire meal in the same pot.  I was feeling lazy, so I decided not to use the propane tank and burner, but to prepare the boil in my kitchen.  It was the first time that I prepared the boil in the house, but it turned out great.  I have a small pot with the strainer basket, it was perfect for the occasion.

I pretty much used the same ingredients that I use for larger boils, I just didn’t use as much.  I used small red potatoes, corn on the cob, and large shrimp.  A lemon quartered is optional.  For the seasoning, I use Zatarain’s crab boil and Cajun seasoning. You can add mussels, crawl fish or whole crabs.

I used snow cluster crab legs, but I placed the crab legs on a cookie sheet, seasoned them with Obay, and warmed them in the oven on 375 for about 20 minutes since the pot wasn’t large enough to accommodate the crab legs.

This is a nice meal for large and small gatherings.  Even the children enjoy the small potatoes and corn. If you would like my recipe for the in-house seafood boil, please let me know.