Post your wingnight potluck recipes here!

Tony's Black Eyed Pea Salad

Ingredients
3 (10 oz) cans Black-eyed peas, drained and rinse
1/2 cup red onion, chopped
1/4 cup green pepper, chopped
1/2 clove garlic, minced
1/4 cup balsamic vinegar
1/4 cup sugar
1/4 olive oil
dash hot pepper sauce

Notes / Directions
Toss together peas, onion, green pepper and garlic.

In a small bowl, whisk vinegar, sugar and oil; add dash hot pepper sauce of desired. Pour over pea mixture.

Cover and refrigerate for at least 12 hours before serving.

(tony brought this to the potlucks at the 2012 and 2013 Rockford, IL, wingnights)

Tony's Black Bean Pineapple Salsa

Ingredients
1 can (15 ounces) black beans, drained and rinsed
2 cups pineapple tidbits, drained (reserve juice)
1 cup Red bell pepper, diced
6 green onions, thinly sliced
1/4 cup cilantro leaves, chopped
1/4 cup pineapple juice, reserved
1 T olive oil
1 Jalapeno pepper, seeded and minced

Notes / Directions
Combine all ingredients, toss, and serve.

(tony brought this to the 2013 Rockford, IL, wingnight)

Eve's Cornbread

Ingredients
1 box Jiffy corn bread mix
1 can corn, drained
1 can creamed corn
2 eggs
8 oz sour cream
1/2 cup sugar
2 T butter

Notes / Directions
Heat oven to 350 degrees.

Mix all ingredients.

Grease 13x9 pan. Pour in mixture. Dot with butter.

Bake for approximately 45-55 minutes.

(Eve is chicagored's daughter; she brought this to the 2013 Rockford, IL, wingnight)

Izzy's favorite caramel puffcorn, from sleepnbag

Carmel Puff Corn-
2 sticks butter
2 cups brown sugar
1 tsp vanilla
1/2 cup Karo syrup
1 tsp baking soda
1 bag plain puffcorn
About 1/2 bag pretzels
About ¾ of a 14 0z box of Multi Bran or Chocolate Chex cereal.
1 large can Mixed Nuts or whatever else sounds good.

Bring butter, brown sugar, vanilla and syrup to a boil in a 2 quart sauce pan.
Boil for five minutes.
Add 1 tsp baking soda and stir. (It will foam up some)
Pour over puffcorn (And everything else) and stir until well coated.
Spread out on a couple flat sheet pans and bake at 250 degrees for about 1 hour fifteen minutes, stirring about every 15 minutes.
Dump onto a brown paper bag to cool.
Break apart lumps before it cools.

(sleepnbag brought this to a MN wingnight)

Mike's dutch oven ribs

These are the ribs made by jcavanagh that he made at the 2013 Rockford, IL, wingnight.

brownie goody bars

These brownie bars were brought by QuietWaters to the 2012 Spring Rockford, IL, wingnight.

Recipes from kendra that I gleaned from an older post:

Pork Sweet and Sour Meatballs

1-lb. pork sausage
1-lb. hot pork sausage
2- 8oz.cans water chestnuts chopped
Mix together. Brown in oven or skillet.

Sauce:
2-jars/bottles Kraft sweet and sour sauce
1- small-med. onion chopped
1- 14 1/2 oz. can chicken broth
3- tablespoons cornstarch to thicken
1- 14oz. can pineapple tidbits drained
1/2-1- green pepper chopped
Heat and pour over meatballs.
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"Moose Plums"

1- package of Oreo cookies
1- 8 oz. package of cream cheese softened

I put the Oreo cookies in my food processor. Chop or grind them until there are no chunks.

In a bowl mix the cream cheese with the cookie crumbs until all the crumbs are moist. You can microwave the cream cheese a few seconds to make it real soft if you need to.

Roll into the shape of "Moose Plums" and refrigerate. I tripled the recipe for Wingnight. It made around 120 plums.
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Grape Salad

Mix together.
1/4- 1/2 sugar
8 oz. cream cheese
Add
8 oz. sour cream softened
1 tsp vanilla

Pour over 3 lbs. grapes

Top with 1 cup finely chopped pecans and 1/4-1/2 cup brown sugar.
(I usually go with 2 cups pecans and adjust sugar to the sweetness of the grapes.)

tony brought this recipe to a Minnesota wing night:

Beef Stew Recipe
2 packages of frozen stew vegetables
1 1/2 to 2 lbs beef, cut for stew meat
1 can cream of mushroom soup
1 can cream of celery soup
2 tbsp Worcestershire sauce


Lightly brown beef in frying pan without cooking all the way through and then drain. Place vegetables on the bottom and around the side of large crock pot. Pour browned beef into crock pot on top of vegetables. In a separate bowl mix 2 soups and Worcestershire sauce. Pour that mixture over the beef and vegetables. Cook on low for 6 to 8 hours.


tony

"Hot" Chocolate Cookies

Preheat oven to 375 degrees. Makes 20 cookies.

1 9 oz. pkg Jiffy's devil's food cake mix
2 TBS unsweetened cocoa powder
1/2 tsp ground chipotle chili powder
1 egg, lightly beaten
1 TBS butter, softened
2 TBS milk
1/2 cup finely chopped pecans

In a medium mixing bowl, stir cake mix, cocoa powder, chipotle chili powder, egg and butter until all is moistened (dough will be stiff).

Place milk in shallow dish and place nuts in another dish. Roll dough into 1 inch balls. Dip balls in milk, then in nuts. Place 2 inches apart on an ungreased cookie sheet.

Bake in preheated oven 8 to 9 minutes until tops are crackled. Cool 1 minute, then transfer to wire rack. Store at room temp for 24 hours or freeze for 3 months.