Jill Matheson's Honey BBQ Wings

                                                                  
Jill is married to my uncle Jerry, and she enjoys cooking for him and her two sons, who are now grown. She shared this recipe with me and it is really good!

Jill's Honey BBQ Wings

20 chicken wings
2 cups oil*
2 cups flour (unbleached)
2 Tbls. Lawry's Seasoned Salt
2 Tbls. Mrs. Dash (Regular season)
1 tsp. garlic powder
1- 18 ounce bottle Sweet Baby Ray's BBQ Sauce*
1/4 cup honey

Mix all dry ingredients in large Ziploc bag; set aside.
Put 2 cups oil in large frying pan, heat on medium heat till hot (350 degrees).
Shake 4-6 wings at a time in flour mixture and fry in hot oil till crispy.
Place wings in large casserole dish with lid or use foil.
Combine BBQ sauce and honey, then brush over wings. Bake at 350 degrees for 30 minutes covered, then uncover and bake another 30 minutes. Serve with favorite foods.

* Use a safe oil such as virgin Palm oil for the frying.
*Avoid high fructose corn syrup by using a brand that does not contain HFCS or use a homemade version.

Lulu's Banana Split Cake

                                                              
This recipe was given to Lulu by her late mother-in-law, Anita Clark, who was a fabulous cook. This is rich, delicious, and sure to get raves.

Lulu's Banana Split Cake

2 cups graham cracker crumbs
1/2 cup melted butter*
1 cup (2 sticks) butter*
2 eggs**
16 ounces powdered sugar
1 tsp vanilla
16 ounces crushed pineapple in its own juice
4 bananas***
1- 8 ounce whipped topping****
1/2 cup chopped nuts
Maraschino cherries (optional)

Combine graham cracker crumbs with 1/2 cup melted butter, and press in bottom of 9" x 13" pan.
Cream 1 cup butter, 2 eggs, sugar, and vanilla and spread over crust.
Drain pineapple, reserving juice to drink, and spread pineapple over creamed mixture. Slice 4 bananas over pineapple.  Spread whipped topping over top and sprinkle with nuts. Add a few maraschino cherries if used.
Chill 8 hours before serving.

*Original recipe called for using 1 cup margarine, but to make this heart healthy I've replaced with butter.
** Do NOT use store-bought eggs raw. For this recipe use farm fresh eggs to greatly reduce possibility of salmonella
***Dip bananas in fresh lemon juice to reduce incidence of browning and keep fresh looking before adding to the cake.
****Original recipe called for Cool Whip, but a better alternative would be to whip your own cream or use Reddi Whip.

Lulu's Death By Chocolate

                                                                   
YUM! The name says it all.

Lulu's Death By Chocolate

1 box chocolate cake mix
1 large can chocolate pudding
1 large tub chocolate whipped cream (Cool Whip) or use regular Cool Whip
6 Heath bars, crushed

Make cake mx according to box, let cool.
In large casserole or trifle dish, start with cake by crumbling 1/4 of cake and then layer 1/4 of pudding, 1/4 of whipped topping, and 1/4 of Heath bars. Continue to layer like this till done. Refrigerate till cool, about 4-8 hours.

Tips: You can make your own cake.
         Use instant pudding made with milk for better taste.
         Use chocolate Reddi Whip for real whipped cream.

Lulu's Mexican Dip

                                                                   
Lulu's Mexican Dip
(Given to her by Robyn)

1- 8 ounce pkg cream cheese
8 ounces sour cream
1 can refried beans
1 jar mild taco sauce
2 cups shredded Cheddar cheese

In 9" x 5" casserole dish, layer ingredients in order given. Bake at 350 degrees for 15 minutes. You can layer any vegetables you want on top. Serve with tortilla chips.

Lulu's Chicken Cordon Bleu

                                                                 
Lulu's Chicken Cordon Bleu

6 boneless chicken breasts
1- 8 ounce pkg Swiss cheese slices
1- 8 ounce package cooked ham slices
3 Tbls flour
1 tsp paprika
6 Tbls butter
1/2 cup dry white wine
1 chicken bouillon cube
1 cup heavy whipping cream

1 Tbls cornstarch

Pound chicken breasts flat between two pieces of waxed paper. Fold cheese and ham to fit on top of chicken, roll and fasten with toothpicks.
Combine flour and paprika and coat chicken.
In 12" skillet over medium heat, melt butter and cook chicken till browned on all sides. Add wine and bouillon, reduce heat to low, cover and simmer for 30 minutes. Remove chicken from skillet to serving plate.
In small bowl, combine heavy cream and cornstarch until well mixed. Gradually stir into skillet, cook, stirring constantly until thickened. Serve over chicken. Serves 6.

Lulu's Sausage Meatball Soup

                                                                 

Lulu's Sausage Meatball Soup

6 cups chicken broth

7-8 potatoes, cubed
4 thinly sliced carrots
2 small onions, sliced into rings
3 Tbls butter
1 tsp garlic powder
Salt and pepper, to taste
1 pound sausage
1 cup milk

In soup pot, bring chicken broth, potatoes, carrots, onions, butter, garlic powder, salt, and pepper to a boil. Roll sausage into small (1") balls and drop into boiling pot; cook for 30 minutes. Turn heat down to a simmer and add milk. Simmer an additional 10 minutes. Serve with garlic bread, if so desired. Makes 4-6 servings.

Lulu's Ham Sandwich Casserole

                                                                      
Lulu's Ham Sandwich Casserole

2 cups cooked rice
4 large potatoes
2 cups diced ham
1 cup Cheddar cheese
1 cup Swiss cheese
6 slices bread, cubed
2 eggs
1 cup milk

Boil potatoes till soft, then cut into cubes. Combine potatoes, rice, ham, and cheeses. Place in a 9" x 13" pan. When potatoes are done preheat oven to 400 degrees while cubing potatoes.
Blend milk and eggs. Place bread cubes evenly over casserole. Pour egg mixture over top. Bake uncovered at 400 degrees until crust hardens, about 45-60 minutes. Serves 6-8.