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Recipes
Buffalo Honey Hot Wings and Traditional Buffalo Hot Wings
By bonitariley
Buffalo Honey Hot Wings and Traditional Buffalo Hot Wings
- 24 chicken wings with skin rinsed and patted dry (approx 3 pounds)
- Rub
- 2 tablespoons baking powder
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground celery seed
- Traditional Buffalo Hot Wings Sauce
- (Hot sauce unites with a touch of molasses for the traditional hot wings flavor)
- 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
- 1 tablespoon molasses
- 1 tablespoon butter
- Buffalo Honey Hot Wings Sauce
- (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce)
- 2-3 tablespoons Frank's Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
- 1/2 cup honey
- 2 tablespoons butter
- 1 tablespoons molasses
- Buffalo Mild Honey Hot Wings
- 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
- 1/4 cup honey
- 1 tablespoon molasses
- 1 tablespoon butter
- 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)
Cinnamon Roll Cake Recipe
By bonitariley
Cinnamon Roll Cake Recipe
- 3 cups flour
- 1/2 tsp. salt
- 1 cup sugar
- 4 tsp. baking powder
- 1 1/2 cup milk
- 2 eggs
- 2 tsp. vanilla
- 1/2 cup butter melted
- 1 cup butter softened
- 1 cup brown sugar
- 2 TB flour
- 1 TB cinnamon
Cauliflower Chickpea Patties
By bonitariley
Cauliflower Chickpea Patties
- 1 Head Cauliflower, florets broken apart
- 1 Can Chick Peas rinsed and drained
- 1 Bell pepper diced small
- 1 Onion Diced small
- 2 Cloves Garlic Minced
- 1 Cup Panko
- 1 tsp Turmeric
- 1 tsp Cumin
- Salt and Pepper to taste
French Toast Rollups
By bonitariley
Prep Time20 min Total Time45 min Servings8
- 8 slices white sandwich bread
- 2 eggs
- 3 tablespoons milk
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- Butter, for coating skillet
- Filling Options, as desired
- Cream cheese, softened
- Canned cherry pie filling
- Apples, sliced
- Peanut butter
- Bananas, sliced
Black Bean and Coconut-Lime Rice
By bonitariley
1. Preheat oven to 350°. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted
- 1 cup sweetened flaked coconut
- 1 1/2 cups chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter, divided
- 1 1/4 cups uncooked basmati rice
- 1 small onion, chopped
- 1 poblano pepper, diced
- 2 (15-oz.) cans black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 lime
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeño peppers, sour cream
Slow Cooker Cheesy Bacon Ranch Potatoes
By bonitariley
Cheesy Potatoes
- 4 Medium sized potatoes or 6-8 small red or yellow potatoes
- 1 large onion, thinly sliced
- 1/2 pound bacon, 1 pound makes it that much better :)
- 2 1/2 cups shredded cheddar cheese
- 1 package dry ranch seasoning packet
- 2 T butter
- 1/2 cup sliced green onions
One Pot Shrimp Parmesan Pasta
By bonitariley
Shrimp and Pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 (24-ounce) jar Ragú® Traditional Sauce
- 2 cups chicken broth
- 1/2 teaspoon crushed red pepper flakes
- 10 ounces uncooked fettuccine
- Kosher salt and freshly ground black pepper, to taste
- 1 pound medium shrimp, peeled and deveined
- 2 cups baby spinach
- 1/4 cup freshly grated Parmesan cheese
Minestrone Soup
By bonitariley
Soup Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28 -ounce can no-salt-added diced tomatoes
- 1 14 -ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15 -ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
Mashed Cauliflower
By bonitariley
In a large pot of boiling salted water add the cauliflower and cook for about 5 minutes, until tender
- large head cauliflower, cut into small florets
- 2 tbsp light cream cheese
- 2 cloves garlic, minced
- Pinch, ground nutmeg
- 1/2 tsp kosher salt
- 1/2 cup Parmigiano Reggiano, grated
- Olive oil to taste
- Fresh ground black pepper
Coconut Cake with Raspberry Filling
By bonitariley
Pre-heat oven to 350 degrees
- Cake Ingredients:
- 3 cups (297g) sifted cake flour (sift before measuring)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 pound (450g) powdered sugar
- 4 egg yolks, well beaten *Beat until well combined, about 1 minute
- 1 cup coconut milk
- 1 teaspoon vanilla
- 1 teaspoon almond extract (or coconut)
- 1 cup shredded coconut
- 4 egg whites, well beaten
- Frosting
- 1 cup Milk
- 3 tablespoons all-purpose flour
- 1 cup butter, softened
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 1/2 cups powdered sugar
- Raspberry Preserves (at least 1 cup) *choose a good quality
- 11/2 cups coconut