Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Bacon Wrapped Chicken Wings Recipe

a General Mills Recipe

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INGREDIENTS:
12 chicken wings (drummettes and/or flats)
12 strips bacon
1 tablespoon brown sugar
1 teaspoon chili powder
a sprinkle of each salt and pepper
(see my tips below)

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DIRECTIONS:

1:  Preheat oven to 350°F. In a medium bowl, stir together brown sugar, chili powder, salt and pepper. Sprinkle chicken wings liberally with this dry rub until almost completely coated.

2:  Working with one wing at a time, wrap each wing tightly with a strip of bacon. Be sure to place the loose bacon end under the wing so it doesn’t unravel as it bakes.

3:  Place wrapped wings on a baking rack over a foil-lined baking sheet.

4:  Bake wings at 350°F for about an hour, turning once halfway through to ensure even baking. Let wings cool briefly before serving.

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Darlene’s Tips:  If you want spicy wings, add some cayenne pepper.  If you don’t have a rack, you can bake on foil lightly sprayed with non-stick cooking spray. Drain any fat when you turn the wings.  

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Marbled Hearts Valentine’s Day Sugar Cookies Recipe

a General Mills Recipe

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INGREDIENTS:
1 pouch (17.5 oz) Betty Crocker sugar cookie mix (see my tips below)
Flour, butter and egg called for on cookie mix pouch for cutout cookies
Betty Crocker pink and purple gel food colors (or any color)
optional: 2 tablespoons coarse white sparking sugar
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F.  In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms.

2:  Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl pink and 1 bowl purple by stirring in each food color.

3:  On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 6×5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern.

4:  Cut with 3-inch heart-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar if desired. Press any leftover scraps together, and reroll on floured surface to make more cookies.

5:  Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

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Darlene’s Tips:  I’m thinking you could do this with the refrigerated cookie dough. Just add some flour, a spoonful at a time, until the dough is stiff enough to roll out and cut. Food color drops will work too if you don’t have gel.  I know the instructions say 3 inch cookie cutters but use what you have. If smaller, maybe cut cooking time a bit.  Not sure what sizes but you get a variety of sizes.  If you don’t have coarse white sparking sugar you can use any sugar, or you can also just skip that step.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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