What if I told you there is a way to make chicken wings healthy without giving up flavor? Really.

My mother made a healthy version last weekend that can compete with any wing on the block. Besides being healthier than its deep-fried counterpart, these zesty wings are cheap to make at home. Soaked in a brine followed by a spice rub, they are marvelous for any party, served hot or cold. Mother says that you can use wings or drumettes and even chicken legs wonderful choices too.

Zesty Chicken Wings
Wilma Kitchens

14-16 wings, drumettes, or chicken legs

Brine: 3/4 cup of sea salt, 1 cup apple juice, 1/4 cup whole peppercorns, 8 cups water, 5 to 6 cloves of crushed garlic.

Mix in a large dutch oven. Bring to a boil, then allow to cool for at least 10 minutes or longer. Put wings/drumettes/legs in to soak overnight in the fridge.

Dry Rub: 6 tablespoons of Italian herb seasoning, 2 teaspoons smoked paprika, 2 teaspoons of garlic powder, 2 teaspoons of sea salt, 2 teaspoons of black pepper.

After soaking overnight, drain brine and discard. Divide rub mixture between two large Ziploc bags. Divide chicken between two bags and shake to coat.

Line a cookie sheet with aluminum foil and lightly spray or coat with olive oil.

For wings, broil for 8 minutes, then turn over and broil an additional 8 minutes. For drumettes and legs you will need to increase the time. Make sure chicken is cooked through.

It may say cheesecake, but don’t let the name fool you–this is not a dessert, it’s actually a dip. Lovely to look at and marvelous to eat, Fiesta Cheesecake is perfect for a tailgate party or a nice buffet table. My mom made Fiesta Cheesecake for the first time years ago for my brother’s wedding reception. It was such a hit that by the time I got to it, it was all gone!

Mom makes Fiesta Cheesecake in a heart-shaped springform pan, but you can certainly use a round a one if you prefer. The heart-shape pan would make it perfect for a valentine get-together this month. By the way, this recipe easily feeds a crowd. Serve with tortilla chips and salsa on the side.

Fiesta Cheesecake
Wilma Kitchens

1 1/2 cups finely crushed tortilla chips
1/4 cup butter, melted
2 (8 ounce) cream cheese, softened
2 large eggs
2 1/2 cup (10 ounce) shredded Monterrey Jack cheese with peppers
1 (4.5 ounce) can chopped green chilies, drained
1/4 teaspoon ground red pepper
1 (8 ounce) carton sour cream
1/2 cup of each: chopped green bell pepper, yellow bell pepper, red bell pepper
1/2 cup chopped green onions
1 medium tomato, diced
1 small can of sliced or chopped black olives, drained

Press tortilla chips and butter into a greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool.

Beat cream cheese, eggs (one at a time), cheese, chilies, and ground pepper. Pour into pan. Bake at 325 degrees for 30 minutes. Cool.

To save for later: wrap in Saran wrap followed by aluminum foil and freeze for up to three months. When you are ready to serve, let it thaw in the fridge.

To serve: Spread sour cream on top and top with green, yellow, and red chopped bell peppers and chopped green onions. Sprinkle chopped or sliced black olives on top. Serves 25.

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1 pound sausage

1 pound shredded mild cheddar cheese

3 cups Bisquick or any store brand biscuit mix

Combine all ingredients. Divide and roll into 1 inch balls. Bake at 350 degrees until brown.

1/2 cup strawberry cream cheese, 8 fresh rinsed and sliced strawberries or drained frozen strawberries, won ton wrappers, cooking oil, powdered sugar.

Blend strawberry cheese and strawberries together. Line up won ton wrappers on wax paper. Place a small amount, about a teaspoon, in the center of each wrapper. Dip fingers in water and rub wet edges around won ton wrappers. Fold to form triangle pressing carefully to avoid air bubbles and seal well.

If using a deep fryer, heat oil to 350 degrees. Place 4 to 5 won tons in fryer basket and lower into hot oil. Cook about 2 minutes on each side or until golden brown. Drain and cool. Sprinkle with powdered sugar and serve warm or room temperature.

These won tons can be filled with a variety of sweet or savory items for any party.

Grace Pruitt
1 box Waverly crackers, 1 lb. bacon, Parmesan cheese.

Wrap 1/2 sliced bacon (lengthwise) around each cracker. Place on baking sheet and sprinkle with Parmesan cheese. Cook 1 to  1/2 hours at 200 degrees.

Michelle Moore
* Raisins worked into cream cheese.
* Cream cheese and well drained pineapple between very thin bread.
* Green pepper, pimento and olives with mayonnaise.
* Cream cheese mixed with chopped nuts, bananas, crushed pineapple.
* Chopped stuffed olives and nuts moistened with mayonnaise.

1 (8 ounce) softened cream cheese, 1/2 cup softened butter (no substitutes), 1/4 teaspoon vanilla extract, 3/4 cup confectioners sugar, 2 tablespoons brown sugar, 3/4 cup miniature semi-sweet chocolate chips, 3/4 cup finely chopped pecans, chocolate graham crackers.

In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add sugars. Stir in chocolate chips. Cover bowl and refrigerate for at least two hours.

After refrigerating, put cream cheese mixture in the center of a large piece of plastic wrap and shape into a ball. Refrigerate for at least one hour. Before serving, roll cheese ball in pecans. Serve with chocolate graham crackers.

Kristie Markham
2 packages of softened cream cheese, 2 capfuls of Worcestershire sauce, 1 bunch of green onions, 2 packs (6 ounces) of deli sliced roast beef (found in cold-cuts refrigerated section of grocery store), 2 capfuls of Dale’s Steak Sauce, 1 teaspoon of Accent.

Chop each package of beef into small squares. Chop tops of green onions. Using a fork, mix all ingredients in a bowl. Form a ball. Refrigerate for firmness. Serve with Sociable crackers or Wheat Thins.

Kristie Markham
2 pounds of cubed American cheese, 1 egg, 1/2 to 1 cup of flour in a Ziploc bag, Lawry’s Seasoning Salt, 1/2 cup milk, cooking oil.

Mix egg and milk in a blow. Dip cheese cubes into the egg mixture then shake in the Ziploc bag to coat with flour. Repeat.

Heat oil to 350 degrees. You can use a pan, but make sure the balls are covered in the oil. Dip balls into hot oil. They will cook fast. When lightly brown, remove from heat and sprinkle with Lawry’s Seasoning Salt. This gets messy if the cheese is cooked too long so again, just lightly brown. Serve hot.

(Kellie’s Note: I found this recipe online years ago. I love chicken and rice wraps for their simplicity and huge yield (66 wraps!). My children, ages 3 to 14, give this recipe high marks.  I wish I knew who to give credit to but I long sense lost the web address.)

1 lb boneless skinless chicken breast, cooked and shredded, 2 cups water,1 cup mild salsa,1 package taco seasoning mix, 2 cups uncooked instant rice, 8 oz shredded cheddar cheese, 8-12 flour tortillas. (I use 66 small tortillas)
In a skillet or saucepan combine chicken, water, salsa, and seasonings. Bring to a boil. Add rice. Simmer on low for 5 minutes. Spoon mixture into center of tortillas, sprinkle with cheese and wrap.

To freeze: wrap each folded tortilla in aluminum foil and place in a 1 gallon freezer bag.

To serve: Reheat in oven for 10 minutes or until heated through.
Great as a snack, lunch, or dinner when served with salad. Additional tip: if you get tired of making wraps, fill a casserole dish and sprinkle with cheese and it’s a great casserole.