Ann's World Famous Buffalo Wings

Okay so maybe they aren't world famous, just locally famous, but they could be someday. This is my most requested recipe, and the people I give it to, get requests for it, so you see someday it will make its way around the world. I have even gone and demonstrated to crowds (even if they where small) how to make these. I came up with this recipe a few years ago when I liked the concept of the boneless buffalo wings at one local restaurant (I really don’t like chicken bones and skin) and the sauce at another restaurant. It took me almost a year to get it just right. So if you have some friends coming over for a fun get together, make these and you will be surprised how quickly they disappear.


2 1/4c firmly packed brown sugar
3 Tbsp light corn syrup
1/3c. + 2Tbsp Franks Red Hot sauce
1 Tbsp apple cider vinegar
1/3c. water

4c. self rising flour
1 1/2tsp salt
1/2 tsp pepper
1/2 tsp paprika
3c. milk
4 chicken breasts
4-6c. vegetable oil

Blue cheese or Ranch Dressing for dipping.

Pre-heat your oil to 375 degrees F. I like to use a skillet for this, but you can use anything you like.In a medium sauce pan add brown sugar and corn syrupNext add hot sauce, vinegar and water

Stir until smooth and simmer over med to low heat for 10-15 minutes. DO NOT let it boil or you will have candy, this has happened to people so be careful.

While the sauce is simmering mix together flour(only self-rising,very very important), salt, pepper and paprika. Honestly I never really measure how much I put in of each I just do what looks good.
Cube your chicken into bite size pieces.
Add chicken to your milk. And here is where it starts gets gooey.

Add the chicken to the flour and coat completely
Return the chicken back to the milk.
Then return the chicken back to the flour and coat completely.

Your chicken should look something like this, and so will your hands.
Drop into your hot oil and cook for 6 minutes. You may need to turn them if your oil is shallow.
When done cooking put them onto some paper towels to drain.

Place cooked chicken into a tupperwear bowl and toss with the sauce. Serve with dressing.

Ohhh So Creamy Broccoli Cheese Soup

I promise you, you will never go back to another broccoli cheese soup recipe after you have this one. It is so simple to make, yet the favor is smooth and creamy. The cheese is not over powering and the size of broccoli chunks are really up to you. I love mine large and chunky. I might have to go have more after writing this blog, you can never have to much soup. The only thing that makes this soup even better is using bread to sop up all the cheesy creamy broth mmmmmmm....

2 large broccoli florets
1/4 c. butter
Half of a small onion chopped fine or 1 tsp onion powder
1/4 c. flour
2 cans chicken broth
2 c. broccoli water
1 tsp Worcestershire sauce
1/2 tsp salt
8oz Velveeta cheese
1 can evaporated milk

Steam broccoli until desired tenderness.
While broccoli is steaming in a large pot saute onions in butter (if you have little ones or big ones who hate onions you can use onion powder, just add it in when you add the flour.)

Add flour (if you like really thick broth you can add more flour)
Cook until starts to slightly brown
Add a can of chicken broth and stir until smooth then repeat with second can and bring to a boil

Add broccoli water. This is the water left in the pot after you steam your broccoli.
Reduce heat and add Worcestershire sauce and salt
Cut 8oz of cheese into cubes
Add milk and cheese and stir until smooth
Add your broccoli and you are ready to eat. Don't forget the bread.

Oven Pancakes

This recipe has many different names; German pancakes, Danish pancakes, puff pancakes, Aeggekage and I'm sure there are other names for them too. Although their names are different the recipe is basically the same with only slight differences. This is the recipe I like to use for my family. It's great served with warm syrup, but you can also sprinkle with powdered sugar or use sweetened berries and whip cream. It's really your preference.

4 eggs
1 c. milk
1 Tbsp sugar or more if you like them sweet
1 tsp salt
1 c. flour
1/2 tsp cinnamon
1/4 c. butter

Preheat oven to 500 degrees F.

Whisk together eggs, milk, sugar and salt until smooth.
In a separate bowl mix together flour and cinnamon.

Whisk in flour mixture until incorporated, then set aside and let stand for 30 minutes. In a large pie plate or a 8X8 baking dish add butter and place into the preheated oven until it melts.
Pour batter into hot baking dish and bake for 15minutes or until puffy and golden brown. Now if you are anything like me you have not waited the 30minutes for the batter to rest.
And this is what you have, a beautiful puff. Serve warm.

Chicken Makhani (Indian Butter chicken)

A few months ago my husband was having a business dinner at a Indian restaurant in San Francisco. He called from the restaurant to let me know how much he was enjoying the food, while at the same time myself and the kids where having mac and cheese that night - what a RUDE RUDE man! He then goes on to describe to me everything he is having and what it looks like and taste like and that I have to find the recipes for these dishes. Needless to say I have been on a hunt for good Indian dishes. This is just one I found that we like. It's great served with either the chapati bread or naan.

1 Tbsp peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 Tbsp butter
2 tsp lemon juice
1 Tbsp ginger garlic paste ( I can not find this stuff so I compromise)
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
1/4 c. plain yogurt
1 c half and half
1 c. tomato sauce
1/4 tsp cayenne pepper or to taste (optional)
1 pinch salt
1 pinch black pepper

1 Tbsp peanut oil
1 pound boneless skinless chicken breast, cut into bit size pieces
1 tsp garam masala
1 pinch cayenne pepper
1 Tbsp cornstarch
1/4 cup cold water

Heat 1 Tbsp oil in a large sauce pan over medium high heat. Saute shallot and onion until soft and translucent.
Meanwhile if you can't find any ginger garlic paste make your own. I took 1 1/2 tsp garlic and 1 1/2 tsp ginger and mashed them together to make a paste.

When onions are translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp garam marsala, chili powder, cumin and bay leaf.
Cook, stirring for 1 minute.
Add tomato sauce, and cook for 2 minutes, stirring frequently.

Stir in half and half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.
Heat 1 Tbsp oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat.
Season with 1 tsp garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.

Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce.

Cook for 5 - 10 minutes, or until thickened. Serve over rice.

Indian Chapati Bread

I love to make this bread anytime I serve an Indian dish. Although it is not quit the same as naan, it is so much quicker to make.

1 c. whole wheat flour
1c. all-purpose flour
1 tsp salt
2 Tbsp olive oil
3/4 c. hot water or as needed

In a bowl mix together the flour and salt. Stir in oil and enough water to make a soft dough that is elastic but not sticky. ( The day I made this I was out of wheat flour so I used only all-purpose flour)

Knead the dough until smooth.
Divide into 10 parts, or less if you want bigger bread. Roll each piece into a ball. Let rest for a few minutes. My sweet little 2 year old likes to smoosh all the balls down before I can roll them out.

On a lightly floured surface, roll out the balls of dough until very thin like a tortilla.

My cute little niece was visiting and helped me with dinner. Isn't she sweet.

Heat a skillet over medium heat until hot, and grease lightly. When pan is hot put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.