• 36 chicken wing pieces (wingettes and drummettes)

For the dry rub

• 1 1/2 tsp Lawry’s Season Salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 oregano

For the toss sauce

• 1/2 cup hot sauce
• 1/3 cup butter
• 1 Tbsp worchestershire sauce

 For the Dunk Sauce

• 3/4 cup ranch dressing
• 2 Tbsp diced roasted red pepper
• 2 Tbsp cilantro, finely minced

Instructions

1. Preheat a grill set up for indirect heat (or an oven) to 350f.  
2. Mix the “dunk sauce” together and refrigerate.  
3. Dry the wing pieces well* and season with the dry rub.  
4. Cook the wings for 30 minutes and then flip the wings.  Cook another 20 minutes.
5. Meanwhile, whisk together the “toss sauce” over medium heat.
6. Toss the wings in the toss sauce and grill another 5-10 minutes.  
7. Serve with the Dunk Sauce

Notes

• This helps get a crisp skin.

Grilling indirect makes wings nice and roasty toasty!

Tossing – No wings were harmed in this production 😉

Served with dipping sauce…..oh yeah!

• 1.25 lb ground sirloin
• 1 cloves garlic, finely diced
• 2 Tbsp onion, finely diced
• 1 packet taco seasoning
• 1 can refried beans
• 2 cups colby jack cheese, shredded
• 2 green onions, sliced
• 2 tomatoes, diced
• 4 oz sliced black olives
• 8 corn tostadas* 

For the Quick Rotel Enchilada Sauce

• 8 oz can Rotel Tomato & Chile Sauce
• 1/2 cup water
• 1 clove garlic, finely diced
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp ground chipotle

1. Mix the sauce ingredients in a small sauce pan and simmer over medium heat.  Stir occasionally.
2. Cook the taco meat according to directions EXCEPT – after browning and draining the ground beef, quickly saute the onion and garlic before add the beef back to the pan.  Resume package directions.
3. Heat the refried beans over medium low heat.
4. Preheat oven to 450f.
5. Place 4 corn tostadas on a cookie sheet.  Top each with 2-3 Tbsp of beans and 2-3 Tbsp of the cooked beef.  Top each with another tostada, 2-3 Tbsp of the enchilada sauce, and cover with shredded cheese. 
6. Place in the oven just long enough to melt the cheese, about 1-2 minutes.
7. Top with tomatoes, green onion, and black olives.  Serve immediately.

Notes

• Taco Bell uses flour tortillas but we like the crunch from the corn tortillas.  

This dessert is not new, you can find it in many places, out here in blogland. But this dessert is different, because it does not call for any prepackaged foods or ingredients, except the Ginger Ale. These delicious little bites of apple pie flavored dumplings are made with a convenient homemade biscuit mix. Not just any mix, a mix that calls for oil instead of hydrogenated vegetable shortening.  You can find that original recipe here, and remember it makes a lot of great stuff, just like any other biscuit mix will do. You won’t regret the few minutes invested to make up a batch. And now on to those little morsels shown above!

Soda Pop Dumplings
by the seat of my pants
350 degree oven

Dough:
2 1/2 cups all purpose mix
1/4 cup sugar
1/4 teaspoon cinnamon
2/3 cup warm water
1 package yeast
small amount of all purpose flour for kneading and rolling

Dissolve the yeast in the water, set aside to proof. Combing the all purpose mix, sugar and cinnamon, combine well. Add the proofed yeast and stir to moisten.

Turn dough out onto a floured surface and knead until smooth and easy to handle.

Roll out into a rectangle approximately 1/4 inch thick. Cut in half down the center, then crosswise to make quarter sections. Each quarter section will be cut into 9 strips.

3 apples, peeled, quartered and each quarter cut into 3 slices,

Wrap a strip of dough around each apple slice as shown, place into a prepared baking pan.

Syrup:
1 cup ginger ale
1 cup sugar
1 cube butter
2 teaspoon cinnamon
1/4 teaspoon nutmeg

Bring to a boil, stir to dissolve sugar, pour over dumplings (they will begin to puff up and float, it is OK!)

Bake 35-45 minutes.