Spicy Ranch Chicken Wings
3 pounds cut chicken wings, mini (We get these at Walmart or Sams Club)
3/4 cup hot pepper sauce
1/4 cup butter, melted
3 tablespoons cider vinegar
1 envelope ranch salad dressing mix
1/2 teaspoon paprika

In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. Place chicken on racks in two greased 15-in. x 10-in. x 1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear. Yield: about 4 dozen.

Source: PriscillaBakes



Barbecued Chicken Quesadillas
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast (I used canned chicken breasts from Sams, the chicken you would normally use for chicken sandwiches)
1/3 cup barbecue sauce

Spread butter over one side of each tortilla. Place tortilla, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 2 servings.

Source: PriscillaBakes


Texas Salsa

2 large red tomotaos, chopped
1 cup chopped onion
2 (4-oz.) cans chopped green chilis
3/4 cup fresh cilantro, chopped
2 tsp. garlic, minced
1 tsp. salt

Combine all ingredients together. Marinate for 1-2 hours before serving. Serve with tortilla chips.

Source: PriscillaBakes


Warm Bacon Cheese Spread”

1 round loaf (1 pound) sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers
Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside. In a large bowl, beat the cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.). Bake at 325° for 40 minutes or until heated through. Serve with cracker and reserved bread cubes. Yield: 4 cups.
Source: PriscillaBakes

“Pineapple Cheeseball”

1/2 cup crushed pineapple, drained well

8 oz. cream cheese, softened (not too softened or the cheeseball will be too liquidy)

1 tsp. Lawrys Seasoning Salt

1 tsp. Onion Salt


1 stem of a green onion

1/2 cup red or green pepepr, chopped


Mix all ingredients together. Roll in chopped pecans. Chill 2 hours.

The trick to this recipe is having fairly soft cream cheese and very well drained crushed pineapple – otherwise the mixture will be so runny!

Source: PriscillaBakes