POTLUCK OFFERINGS

We had a lovely outdoor potluck offering last night. The temp was perfect and Nissa's deck was comfortable to eat and chat. You'll find the recipe below each picture.

SWEET AND SOUR BUFFALO WINGS by Kate

3 lb bag of frozen chicken wings

1/2 C Sweet & Sour Sauce
2 Tbsp Hot Sauce (to taste)
2 Tbsp Butter, melted.

Cook wings at 400*-425* for one hour. Mix remaining ingredients. Dip cooked wings in sauce to coat.

THREE BEAN SALAD by Kitty
1 can Green beans
1 can Wax beans
1 con kidney beans
chopped onion
2/3 cup sugar
1/2 cup salad oil
2/3 cup apple cider vinegat
1 t. pepper or to taste

Drain all the cans of beans and combine with all the other ingredients. Refrigerate overnight. Remove from marinade to serve.
PAMPERED CHEF'S GRILLED CHICKEN PENNE AL FRESCO by Susan
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup apple juice
1/2 t. salt
1/2 t. coarsely ground black pepper
1-1/4 c. lightly packed fresh basil leaves, divided (I used the ones I received from the HFPE on herbs...hooray!)
1 oz. Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled clicken breasts

1. Spray a deep, covered microwaveable dish (preferably stone but not necessary) with olive oil. Slice garlic into baker. Add tomatoes and cover. Microwwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes. Add pasta, broth, apple juice, salt and pepper.
2. Return dish to microwave; cover and microwave oh HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, corasely chop basil. Reserve 2T for garnish. Grate cheese.
3. Carefully remove dish from microwwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken; mix well. Garnish with reserved 2 T. basil, additional Parmessan cheese and black pepper, if desired.

NOTE: Any tube-shaped pasta requiring 9-11 m inutes cook time can be substituted.

by Nissa

PEANUT BUTTER/RICE KRISPY BALLS by Lauren

1/2 sugar
1/2 Karo Syrup

Combine, slowly bring to a boil (so you see small bubbles on the sides of the saucepan), do not over boil.
Immediately stir in

1Tsp Vanilla
3/4 cup Peanut Butter (I use JIF creamy or crunchy)

4 cups Rice Krispie Cereal (I have used the brand or generic and can't tell the difference)

Butter your hands and roll into balls while warm.

GRASSHOPPER MINT PIE by Tina

21 fudge mint cookies (1 ¼ cups finely chopped)

1 tablespoon butter or margarine, melted

1 quart vanilla ice cream

1 container (8 oz) frozen whipped topping, thawed, divided

¼ tsp peppermint extract

4 drops green food coloring (optional)

Additional fudge mint cookies, cut in half (optional)

Fresh mint leaves (optional)

Preheat oven to 350 degrees. Finely chop cookies; place in small bowl. Add butter; mix well. Press crumb mixture onto bottom of pie plate or square baker. Bake 8 minutes. Cool completely.

Place ice cream in refrigerator for 20 minutes to soften. Chill large bowl in refrigerator at the same time. Place pie plate/baker with cooked crust in freezer.

Scoop ice cream into chilled large bowl. Stir until softened and blended; gently fold in 2 cups of the whipped topping, peppermint extract and food coloring, if desired. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.

When ready to serve, let stand at room temperature for 10 minutes. Cut into pieces. Garnish each piece with a dollup of remaining whipped topping, cookie half and mint leaves, if desired.