Belgian Waffles

 2 cups all-purpose flour *

1 teaspoon kosher salt

1 1/2 tablespoons baking powder

1 tablespoon sugar

1 2/3 cups milk

2 eggs

1/3 cup butter, melted

1 teaspoon vanilla extract

Instructions

Preheat the waffle iron. Combine the flour, salt, baking powder, and sugar in a medium-size mixing bowl. Add the milk and the eggs. Whisk to combine. Pour the melted butter and the vanilla into the batter and whisk until mostly smooth.

Pour onto the hot waffle iron and cook according to manufacturer’s directions. Serve warm or let cool completely.

Blackening Spice

3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Better-Than-Olive Garden Alfredo Sauce

4 servings

Ingredients

Ingredient Checklist
3 tablespoons sweet butter
2 tablespoons olive oil 
2 cups heavy whipping cream
2 cloves garlic, minced
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese 
¾ cup shredded mozzarella cheese 
1 (12 ounce) package angel hair pasta

 Step 1
Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.

 Step 2
Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.

 Step 3
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.

Fire Cracker Wraps

2 lb boneless chicken breast or thighs
1 Tbsp apple cider vinegar
1 tsp granulated sugar
1 tsp kosher salt
1 cup Louisiana hot sauce
1/4 cup unsalted butter, melted
1 tsp garlic powder
1/2 tsp ground cayenne pepper
2 cups pepper jack cheese, shredded
20 flour tortillas, 10 inch size


In a large slow cooker or crock-pot, add chicken breasts (or thighs).
In a small bowl, which together the vinegar, sugar, salt, hot sauce, melted butter, garlic powder, and cayenne pepper.
Pour marinade over chicken and cook on low for 6 hours (or high for 4 hours).
Once done cooking, shred chicken and add pepper jack cheese.
Spoon filling (about 1/4 cup- 1/2 cup) into each tortilla. Roll up tightly and secure with a toothpick. Place on a freezer safe baking sheet.
Repeat for all tortillas.
Baked at 425, after wraps are made. Line cookie sheet with parchment. Then lay out wraps on the sheet and lightly spray with oil. Then bake for 15 to 20 minutes

Calypso Sauce

Original Recipe:
2 gallons (8 quarts) hot sauce
12 lbs (192 ozs) sweet thai chili sauce
2 cups crushed red pepper flakes
10 lbs (160 oz) of honey
6 cups white onion minced finely


Recipe 1 reduced:
¼ gallons hot sauce
1 lb 3¼ oz sweet thai chili sauce
3 tbsp 1 tsp crushed red pepper flakes
1 lb honey
½ cup 1 tbsp white onion minced finely


Recipe 2 reduced:
1 Cups, 4 Ounces, 1 Tablespoons, 1.75 Teaspoons Hot Sauce
1 Cups, 1 Ounces, 1 Tablespoons, 0.5 Teaspoons Sweet Thai Chili Sauce
1 Tablespoons, 1.75 Teaspoons Red Pepper Flakes
1 Cups Honey
2 Ounces, 2.5 Teaspoons White Onion Minced Finely

Crispy Baked Buffalo Wings Recipe

Ingredients
2.5-3 pounds trimmed chicken wings (often called party wings)
2 teaspoons baking powder (aluminum-free)
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
5 ounces cayenne pepper sauce (Frank's RedHot Original)
5 tablespoons butter
3 1/2 tablespoons honey
Instructions
Preheat the oven to 450 degrees F. Set a baking rack on a large rimmed baking sheet. Spray the rack with nonstick cooking spray.
Use paper towels to thoroughly squeeze and dry every single wing. The drier the wings are, the crispier they will get.
In a large bowl, mix the baking powder, garlic powder, salt, and pepper. Add the wings to the bowl and toss to coat. Lay the wings on the baking rack, making sure they do not touch.
Bake for 30 minutes. Then use tongs to flip the wings. Bake another 15-20 until very brown and crispy.
Meanwhile, set a small saucepot over medium heat. Add the cayenne pepper sauce, butter, and honey. Once the butter has fully melted, whisk into a smooth sauce, then turn off the heat.
Once the chicken wings come out of the oven, move them to a large bowl and pour the hot wing sauce over the top. Toss to coat. Serve warm!
Notes
Serve with blue cheese or ranch dressing!

From: https://www.aspicyperspective.com/crispy-baked-buffalo-wings-recipe/

Spinach and Artichoke Dip

1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
1/2 cup Parmesan or blend
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese


 Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

 Step 2
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

 Step 3
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.