(Easier) Crockpot Buffalo Wings

I love Buffalo wings...I hate making them. By the time I crisp up the outside of the wings and then dip them into the buffalo sauce -- yeah, I don't really want them anymore.

Here's my easy way of making wings. Sort of.

Crockpot Buffalo Wings

5 lbs fresh chicken wings. Don't cut anything off.
Garlic powder
Ground red pepper
Ground black pepper
1 bottle Frank's extra thick Red Hot (the kind that's for dipping and pouring on hamburgers)

1. Line a jelly roll pan (humungous baking sheet) with foil and spray with cooking spray. Arrange wings, whole, with the wing tips on, on pan.

2. Sprinkle with garlic, red pepper, and black pepper. Broil 8 or so inches from heat for about 8 minutes, until skin is crisp. Turn wings. Sprinkle with more garlic, red pepper, and black pepper. Broil another 8 or so minutes. NOTE: be careful with the red pepper unless you like to watch your family choke helplessly on ridiculously spicy things.

3. Transfer wings to crockpot. Pour Frank's over wings. Cook on high 1 1/2 or so hours, until Frank's coats the wings.

4. Serve.

Macaroni Salad

You know we all have one. We just don't always like to talk about it in the presence of men. Some are artistically simple, and others get better with age. It's really nothing to keep locked behind closed doors!

That's right: all women have a favorite macaroni salad recipe. Wait -- what did *you* think I was talking about?

I've tried out plenty of recipes over the years, but hands down this is the simplest and tastiest macaroni salad I've ever come up with.

Stacia's Macaroni Salad

l 1b rotini, prepared according to package directions
1 bottle Kraft Light roasted red pepper Parmesan Italian dressing (or if you can't find it, fat free Zesty Italian tastes amazing, too)
Half a jar of Kraft Olive Oil Mayonnaise
4 oz shredded carrot (BUY IT, don't shred it)
1 pkg of grape tomatoes, halved
1 1/2 cups chopped raw broccoli
1 1/2 cups chopped raw cauliflower (you can thaw out a bag of frozen if you want -- I wont' tell)
1 large can of sliced black olives, drained

1. Mix it all together and chill in the fridge, or if you're really impatient, the freezer.

2. Eat it.

What? You were expecting mine to be more difficult? Hmmmmm....

Italian Sausage Casserole

Next in our series of Casseroles Requested by Little Buddy. This one uses something I rarely ever take a second glace at in the grocery store: jarred Alfredo. I know, I know...but it cuts down on the time (not so much on fat and salt). If you'd prefer, you can make your own Alfredo by thickening fat free half and half with cornstarch and then adding shredded Parmesan.

3 3/4 c baking mix
1 1/2 tsp garlic powder
3/4 c softened margarine
6 tbs hot water
2 lbs crumbled Italian turkey sausage
1 red bell pepper, diced
1 medium onion, diced
1 16 oz jar alfredo sauce
1 1/2 c shredded Parmesan cheese
1 tbs oregano
4 large Roma tomatoes, halved and thinly sliced
2 cups Italian cheese blend
2 tsp dried basil

1. In skillet, brown sausage, pepper, and onion.

2. Meanwhile, stir together baking mix, garlic powder, margarine, and hot water. Press dough into bottom of cooking-sprayed 10 X 15 baking dish.

3. Top dough with sausage mixture. Spoon Alfredo sauce over sausage.

4. Spread Parmesan cheese over Alfredo sauce, and top with tomato. Sprinkle with Oregano.

5. Top with Italian cheese blend, and sprinkle basil.

6. Bake at 400 for 35 to 40 minutes, until cheese is bubbly. Allow to stand 10 minutes before serving.

Strawberry Waffle Bake

My daughters had one goal this Mother's Day: to make me breakfast. Only neither of them can actually reach the counters, let alone the stove, and something about letting them totter around the kitchen playing with raw ingredients, knives, and 400 degree pans just didn't sound like the best idea ever. On Saturday night I was resigned to "enjoy" a plate of overdone toaster waffles with my sugar and creamer (I mean coffee...they insisted on making that, too), when it hit me: combine the joy of french toast casserole with those Eggo's! Top the whole thing in strawberry syrup and whipped cream -- and a Mother's Day breakfast success!

Strawberry Waffle Bake

10 frozen waffles, cut into quarters
5 eggs
1 1/2 c fat free half and half cream
3/4 c brown sugar
1 tsp vanilla
1/2 tsp nutmeg
12 oz bottle of strawberry syrup
1 tbs cornstarch
1 cup sliced fresh strawberries
Whipped cream

1. Coat 13X9X2 inch baking dish with cooking spray. Arrange waffles in a shallow layer in pan.

2. Whisk together eggs, half and half, brown sugar, vanilla, and nutmeg until smooth. Pour over waffles. Cover and refrigerate 8 to 24 hours.

3. Uncover pan. Bake at 350 degrees 35 to 40 minutes, until waffles are golden brown and knife inserted near center comes out clean.

4. Meanwhile, pour strawberry syrup into 1 quart sauce pan. Add corn starch. Cook and stir over medium high heat until thickened and bubbly. Stir in fresh strawberries. Cook and stir 2-3 minutes more.

5. Cut waffle bake into 8 pieces. Spoon 1/3 cup of syrup and berries over each piece. Top with whipped cream.