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Balsamic Barbecue Glazed Chicken Wings

Chicken wings are quickly becoming one of our favorite weekend splurge meals.  They’re pretty simple to make and with just the right sauce recipe , they are very tasty and comforting.

I was leery to try this barbecue recipe at first since it’s vinegar based and hubby is not too fond of vinegar.  If it was up to him, we’d have sweet honey bbq sauce every single time.  I’m trying to stay open minded and am more willing to try new recipes.  So since I do the cooking, he’s stuck eating what I make him, hahaha!

This barbecue sauce recipe is definitely strong in flavor.  If you don’t like vinegar, this may not be for you.  Some of the vinegar does cook off so my husband didn’t dislike them as much as he thought he would.

balsamic barbecue chicken wings

Balsamic Barbecue Glazed Chicken Wings

from La Bella Cook


1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 dozen chicken wings


1.  Heat oven to 375°.

2.  Combine everything but the chicken wings in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.

3.  Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

4.  While sauce is simmering, cover a jelly roll pan in foil.  Toss all the chicken wings in a bowl with a little salt and black pepper and spread them out on the foil lined pan.  Bake for 40 minutes.

chicken wings

5.  Remove wings from the oven and dip them into the sauce and return them to the pan.  Bake for another 10 minutes.

6.  Baste the chicken wings again in bbq sauce and return to the oven for another 5 minutes.

7.  Let wings cool until easily handled, then devour!

balsamic bbq wings

Cheesy Hash Brown Bake

cheese hashbrown bakeThis recipe has been making the rounds in my family for years.  It makes an appearance at just about every holiday/family function we have.  Everyone loves it!  No one can resist it’s ooey, gooey cheesy goodness.  And best of all, it goes with just about anything!

With a few simple ingredients, you can whip this up in a pinch.  It can even be assembled a few weeks early and frozen.  The day of your gathering, just pop it out of the freezer and into the oven.

For summer picnics, I like to make mine in disposable aluminum foil pans.  It makes for easy cleanup minus scrubbing the baked on cheese.  And when taking it to someone else’s house, you don’t have to worry about leaving behind your favorite baking dish.

Give this favorite recipe of mine a try, I think you’ll like it!

Cheesy Hash Brown Bake


32oz bag of frozen hash browns   (cubes)
2 cans of cream of potato soup
16oz sour cream
2 cups shredded sharp cheddar cheese
3/4 cup grated Parmesan cheese


1.  Heat oven to 350°.

2.  In a large bowl, combine all of the above ingredients.  Mix well.

cheese hashbrown bakecheesy hashbrown bake3.  Spray 9×13 baking dish or disposable pans with non-stick cooking spray.  Spoon in hash brown mixture.

cheesy hashbrown bake4.  Cover with foil and bake for 1 hour.  Remove foil and bake for additional 15 – 20 minutes or until golden brown.

cheese potatoes

Peanut Butter Cup Brownies

Wow is just about all I can say about these brownies.  They are so delicious but be warned before you continue reading, they are diet busters for sure!

I’ve never made a brownie recipe quite like this one before.  I think that’s what intrigued me the most about it, aside from the beautiful pictures.  Sigh, my camera just doesn’t do justice to my recipes.  I’m gonna seriously think about buying a better one soon.  Oops, I got off track.  Back to the brownies now.

These brownies were very easy to make and they turned out so moist and dense.  It’s definitely a heavy brownie recipe, just the way we like them.  I adjusted the original recipe a touch by adding chunks of peanut butter cups in the batter.  They add just the right amount of peanut butter flavor to the brownies.

Because we wanted a fair amount of peanut butter flavor, I opted for the larger Reese’s Big Cups.  You can buy them in 6 packs in your grocery store candy aisle.  About an hour before starting the brownies, I put the peanut butter cups in the freezer.  While your waiting for your butter to melt (step 2), take them out of the freezer and chop them up.  Put them in a bowl and back in the freezer until you need them.  This will keep them from immediately melting when you add them to the batter.

Peanut Butter Cup Brownies

adapted from Rainy Day Gal


1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup butter
1 1/2 cups sugar
4 tbsp water
12 oz package semi-sweet or bittersweet chocolate chips
2 tsp vanilla extract
4 eggs
6 Reese’s Big Cup Peanut Butter Cups (chopped and frozen)


1. Preheat oven to 325°.  Combine flour, baking soda and salt in a small bowl and mix to combine.

2.  In a large saucepan, melt the butter with the sugar and water. Bring just to a boil and remove from heat.

3.  Stir in one package of chocolate chips and the vanilla extract.

peanut butter cup brownies

4.  Whisk in the eggs one at a time, mixing well after each addition.

peanut butter brownies

5.  Slowly blend in the flour mixture, and then add the peanut butter cups.

peanut butter cup brownie recipe

6.  Line a 9×13 pan with foil and spray with non-stick cooking spray.  Pour in batter and bake for 30-40 minutes, or until toothpick inserted comes out clean.

peanut butter brownies

Buttermilk Cornbread

Cornbread is always a good compliment to a nice warm bowl of homemade chili.  But boxed varieties sometimes just don’t cut it.  They tend to be dry and too crumbly.  So I decided to search for a good, easy recipe for the homemade variety.

This cornbread recipe was very simple to make.  The cornbread itself turned out nice and dense.  It had plenty of moisture, wasn’t too crumbly and was plenty sweet.  A slice of this heavy cornbread goes a long way.

buttermilk cornbread

Buttermilk Cornbread


1 stick of butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt


1.  Preheat oven to 375 degrees F (175 degrees C). Grease a 9 inch round cake pan.

2.  Melt butter in large skillet. Remove from heat and stir in sugar.

3.  Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.

4.  Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

5.  Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Chipotle Chili

My husband loves anything meaty, especially chili.  I’m not a fan of red meat so I usually use ground turkey instead.  For chili lovers, you’re probably thinking “bleh, that’s not real chili“!  So this time around I decided to make this new chili recipe with real ground beef.

I found this new chili recipe to try at the recipe blog, ButterYum.  Before making this particular recipe, be sure to gather a large group of hungry people.  The recipe makes a ginormous batch!  I ended up freezing about half of it for a quick meal another day.

chipotle chili

Chipotle Chili

from ButterYum


1 pound ground lean beef
1 medium onion, diced
2 cloves garlic, minced
1 chipotle pepper (canned), finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons dried parsley
14 ounces chicken broth
(2) 16 ounce cans black beans, one drained, one with the juice
16 ounce can kidney beans, drained
(2) 14.5 ounce cans diced or crushed tomatoes
16 ounces frozen corn
several dashes of Tabasco


1.  Saute onions until translucent; add garlic and saute for a few minutes until fragrant.

2.  Add ground beef, brown until completely cooked through.

3.  Stir in the chili powder, cumin, salt and pepper; saute for a few minutes.

4.  Add chicken stock, parsley, beans, tomatoes, corn, and Tabasco. Simmer until heated through.

chipotle chili