Glazed Maple-Chicken Wings

What Your gunna Need:

• 2 to 3 pounds Chicken wings
• 1 to 1-1/2 cup Maple Syrup
• 2/3 cup Chili sauce
• 1/2 cup Finely Chopped onion
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 to 1/2 teaspoon Crushed Red Pepper Flakes

What you gotta do:

• Cut chicken wings into three sections; discard wing tip section unless you like that sorta thing. In a large Zip Lock bag, combine remaining ingredients. Set aside about a cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours or more and mix it up every once in a awhile
• When ready to cook discard excess marinade. Coat your grill or BBQ rack with some oil. Grill chicken over medium heat or broil to you desire. For 12-16 minutes, turning occasionally. Brush with marinade you set aside Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning a few times.  
• If you’d prefer you can bake these in the over at 375 for about 40 minutes.

Awesome Sandwich

The 'Ultimate' Sandwich

YOU WILL NEED
1 hard crusted Italian bread

 

3 rib eye steaks

 

500g mushrooms

 

1 onion

 

8 rashers of unsmoked back bacon

 

Swiss Cheese slices

 

Worchester Sauce, Dijon Mustard, horseradish or condiments of your choosing.

 

Cinnamon Roll Pancakes

Weed Ice Cream

 25 grams of butter
18 fluid ounces of single cream
75 grams of sugar
A pinch of salt

Approx. 11 grams grinded herb
15 ounces of bananas (peeled)
3 tablespoons of rum
5 tablespoons of honey

•Heat the cream in a saucepan until before it boils.
•In another saucepan melt the butter together with the sugar and salt.
•Add the bud into the melted butter and stir.
•Whisk the cream with the butter.
•Put the bananas into a large bowl and mash them completely.
•Add in the cream, rum and honey. You can add other ingredients as you wish. You can try chocolate chips, nuts etc.
•Mix all the ingredients perfectly and after this pour them all into a chilled shallow plastic container.
•Cover the container and chill for a few hours until the desired texture is formed.
•If a mushy consistency is attained, transfer the mixture into a chilled bowl and whisk away until it smoothens.
•Return the mixture to its covered container and chill until firm.
•Serve and enjoy.

Cheesecake Stuffed Strawberries

About 20 strawberries... this was a little over one carton for me.

8 oz pkg softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 sleeve of graham crackers

2 dark chocolate bars

1. You will want to wash the strawberries, cut off the tops and core them.

2. Now to make the filling.... I used my hand mixer because it 's just a few ingredients.

Beat the cream cheese. Add powdered sugar and vanilla. Beat until smooth.

3. To fill the strawberries use a piping method with whatever you've got, sandwich baggies work just fine.



4. Crush up 3 graham crackers in a bowl, and dip the tip of your strawberry in it, creating a nice coating.

5. Melt your chocolate and drizzle it on top of your strawberries for a little something extra.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
5 dark chocolate bars (4 for melting, 1 for eating)
wax paper 


1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

 Voila!