f the crockpot.
Pour Franks sauce over chicken. I usually
1. Boil chicken breasts until fully cooked, Shred and put in bowl with jar of wing sauce.
2. Spread Cream Cheese in bottom of 9x13 pan.
3. Pour jar of bleu cheese over cream cheese.
4. Spinkle half bag of mozzerella over bleu cheese.
5. Spinkle chicken mixture over pan.
6. Spinkle the rest of mozzerella over chicken.
7. Bake on 375 until Mozzerella is melted..
8. Scoop with chips!!!!
Clean and dry all the chicken wings well.
Cut off the wing tips, and cut at the joints.
Place all onto a broiler pan and broil for 10 minutes until browned, on all sides.
Place all browned chicken pieces into crock pot.
Combine all ingredients and pour over the chicken.
Place lid onto slow cooker and cook on low 5 hours or high 2 1/2 hours.
Smear cream cheese in bottom of 9 1/2 x 11 baking dish.
Mix drained chicken with hot wing sauce in a separate bowl.
Pour over cream cheese. Cover with Ranch dressing, then cheese layer. Bake at 350\u00b0 until cheese is melted.
Serve with celery or tortilla chips.
In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
Simmer, stirring occasionally, until cheese has melted.
Heat the chili, salsa, salt and pepper and simmer for at least 15 minutes.
Boil franks.
Serve franks on buns with onion (optional) and Cheddar cheese with chili.
Cut off tips and separate each wing at the joint.
Sprinkle wings with salt and pepper to taste.
Heat oil in deep-fat fryer or large heavy pot.
When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove them and drain well.
Add remaining wings and repeat process.
Meanwhile, melt butter in saucepan, add hot sauce to taste and vinegar.
Pour hot sauce over wings and shake in bucket.
Serve with Blue Cheese dressing and celery sticks.
Put wing dings to soak in water and salt for approximately 24 hours or overnight.
After soaking, rinse wing dings after draining salt water.
Sprinkle wing dings with black pepper and garlic powder.
Put flour in bag; shake wing dings in flour bag. Melt shortening until hot.
Place floured wing dings in hot shortening; fry until golden brown.
Drain shortening and pour 2 cups water over wing dings and let simmer with covered skillet. Simmer until it makes a gravy.
Serve hot.
Makes 6 to 8 servings.
Melt jelly in slow cooker. Stir in seasonings until blended.
Drain pineapple chunks and cocktail franks. Discard juice. Stir into slow cooker.
Cover and cook on low 1-2 hours.
In butter or margarine, saute celery and green pepper until tender.
Add all but franks.
Simmer, uncovered, for 15 minutes. Add franks and cook in sauce until they swell.
In large saucepan, mix all ingredients, except franks.
Cover and simmer at least 2 hours, stirring occasionally.
(Can be made ahead to this point.
Cover and refrigerate up to 24 hours. Reheat sauce until hot.)
Add franks and simmer until heated through (about 5 to 10 minutes).
Mix all ingredients except franks in crock-pot.
Cook on high until bubbly; add franks.
Turn on low and let simmer.
Serve from crock-pot.
Slice franks crosswise 8 times, cutting 3/4 of the way through.
In large skillet fry franks in butter until slightly browned and curved.
Remove and reserve.
Add onion rings to butter in skillet.
Saute until transparent.
Add applesauce, water and bouillon cube.
Simmer, stirring until cube dissolves. Add sauerkraut and celery seed.
Mix well.
Arrange franks on top of mixture and cover.
Simmer 25 to 30 minutes.
Cut franks in 1-inch pieces.
Melt jelly, mustard and bourbon over medium heat; stir in franks.
Simmer until franks are cooked and sauce is thickened slightly.
Serve in a chafing dish.
reezer bag.
Toss wings (recipe good for up to 20
Pat franks dry.
Mix baking mix and water until soft dough forms.
Beat vigorously 20 strokes. Divide dough into 10 equal parts.
Pat 1 part dough around each frank with fingers floured with baking mix completely covering franks.
(Can be wrapped and refrigerated at this time up to 24 hours.)
Brush cooking grill with oil. Grill franks about 4-inches from coals until brown, about 15 minutes.
Have cheese at room temperature; mix cheese with fork until it has a smooth, buttery consistency.
Add pickle relish, mustard, chili sauce and salad dressing; mix well.
Split franks almost through lengthwise.
Fill franks with deviled cheese mixture. Grill or broil until franks are hot and cheese is slightly melted.
Cut franks in half (crosswise).
Wrap bacon around franks and secure with toothpicks.
Put franks in crock-pot.
Put layer of brown sugar on top and layer until all are in the pot.
Cook on low for 3 hours.
Dip out grease occasionally.
Serve hot, alone or with sweet and sour mustard.
Combine mustard, preserves, sugar, and hot sauce in slow cooker, then stir in cocktail franks.
Cover and cook until franks are heated through, 1-2 hours on LOW.
Serve.
Cocktail franks can be held on warm or LOW setting for up to 2 hours, loosen sauce with hot water 2 tablespoons at a time as needed.
Combine the first 4 ingredients in a pan and heat until jelly is melted.
Pour into a crock-pot.
Add franks and slow cook until franks are heated.
Add pineapple at serving time.