With Superbowl Sunday coming up, it’s the perfect time to show you one of my favorite recipes. This is the one I pull out when my husband’s friends are coming over. Because they’re chicken wings, they’re tasty tasty tasty- and because they’re baked, not fried, you don’t have to feel so bad about polishing off so many of them.

You’ll want to serve these with a bowl or two of some good blue cheese or ranch dressing- preferably homemade, but the stuff from the bottle is just fine. I’ve served these with fat-free ranch dressing, and no one was the wiser. Including the husband, who is decidedly anti-anything fat-free.

For these, I use our homemade hot sauce, but feel free to use Frank’s Red Hot or something similar. Like Sriracha. These are awesome with Sriracha.

Baked Wings

3/4 cup all-purpose flour
3 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
chicken wings- around 2 dozen
1/2 cup melted salted butter
hot sauce (1/2 cup if using something like Frank’s Red Hot, or around 5 tablespoons Sriracha or Tabasco)

Line a cookie sheet with foil, and spray with some Pam or Crisco spray. In a large freezer bag, combine flour, cayenne, garlic powder and salt. Mix well. Add the chicken wings, which you’ve patted dry, seal, and shake until well coated.

Transfer wings to foil-lined sheet, and (this is important!) refrigerate at least an hour.

Meanwhile, preheat your oven to 400F. In a small bowl, whisk together the melted butter and hot sauce.

One by one, dip the wings into the butter/hot sauce mixture, and return to the baking sheet. Bake in the preheated oven 20 minutes, turn over and bake for another 20 to 25 minutes.

It’s two days before Christmas Eve. Are you ready for Santa?

Nobody’s really sure when or where the tradition of leaving a plate of cookies and glass of milk out for Santa came from, but it’s done around the world- cookies and milk in the U.S. and Canada, of course, but sometimes other types of food in different countries: mince pies and a glass of sherry in Britain and Australia, chocolate brownies in Sweden, and in Ireland? Guinness, naturally.

Because we’ve got a freezer full of ready-to-be-baked cookie dough, and we never run out of milk, we’re pretty much set for Christmas Eve. If you aren’t, here are links to some of our most popular cookie recipes- guaranteed to get you on Santa’s “nice” list!

• Sugar Cookie Recipe which I shared with you last Halloween. Delicious and perfect for Christmas cookie decorating.
• Favorite Cookie Recipes that go awesomely with milk.

Okay, so I didn’t really need a fortune cookie to tell me that my Christmas would be a busy one- last year, I felt like I couldn’t stop to breathe for the whole of December.

This year, I’m doing things differently. This year, I’m preparing for Christmas. Here’s how: I’m using my freezer.

A few weeks ago, my freezer just upped and died. We had it repaired, and now it’s running like (almost) new- something I’m extremely grateful for, because it’s not even December yet, and I’ve already packed the following in my deep freeze:

• Two rolls of Sugar Cookie Dough.
• Four sets of Homemade Pie Crust.
• A gallon-sized freezer bag filled with about two dozen frozen Chocolate Chip Cookie balls.

… all of which, of course, will make my December so much better. Consider: my husband, friendly guy that he is, invites a bunch of people over “for coffee”. In about fifteen minutes, I can serve them their coffee with freshly baked Sugar Cookies or, better yet, Chocolate Chip Cookies hot from the oven. Or I could suddenly have a hankering for rockin’ Apple Pie. Since I already have the crust chilling in the freezer, all I need to make is my recipe for Rockin’ Apple Pie Filling.

While it’s not yet December, start planning ahead. Use your freezer. You’ll be glad you did.

There was a big storm yesterday, and hardly anyone came trick-or-treating at our house. Sad, but what might be even sadder is the amount of leftover candy we have! We’re packing up most of it to give away to needy children, but keeping some to make some Halloween leftover candy treats- and for decorating our gingerbread house next month.

Of course, I’m here to share what might possibly be my favorite leftover Halloween candy recipe: Candy Corn Fudge! It’s so good that even if you don’t have leftover candy corn, you might want to go out and buy a bag just for this.

Leftover Candy Corn Fudge

4 tablespoons unsalted butter
3 cups mini marshmallows
1 cup smooth peanut butter
1/2 cup powdered sugar, sifted
20 oz. candy corn (about 2 and a half cups)
2 cups roasted peanuts or pecan pieces

Prepare a brownie pan by rubbing some butter all over it. Set aside.

In a skillet over very low heat, melt together the butter and marshmallows, stirring constantly so the bottom doesn’t burn. You want to melt the marshmallows. Add peanut butter, and mix until combined well. Add powdered sugar, stir ’til smooth. Add candy corn and nuts (peanuts or pecans- or both!), stirring until nicely combined.

Transfer to your buttered pan, evening it out with a rubber spatula. Allow to cool. If it’s hot where you are, refrigerate until firm.

Cut into small (these are sugary little suckers!) squares, and enjoy.

You know that Halloween’s just around the corner when recipes for pumpkin-infused foods start showing up everywhere. Well, bFeedMe is no exception- here are some delicious links to some of my favorite pumpkin recipes online. Naturally, I have a lot of Halloween-themed recipes in store for you, so think of this as the first taste:

1. Pumpkin Bread from Half Assed Kitchen, made with a bit of molasses, and a bunch of spices. Mmm.