Week of February 28th

Some good party food for March madness would be blackened chicken alfredo pizza, fruit salad with cinnamon chips, and sloppy joes. All recipes found on Allrecipes.com
Blackened Chicken Alfredo Pizza
Ingredients
• 1 cup warm water
• 1 tablespoon white sugar
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 3 cups all-purpose flour
• 1 teaspoon salt
•
• 6 slices bacon (optional)
•
• 6 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 2 egg yolks
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Romano cheese
• 1/8 teaspoon ground nutmeg
•
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crumbled dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon onion powder
• 2 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
•
• 1 cup shredded mozzarella cheese, or more if desired
• 1/2 cup baby spinach leaves
• 3 tablespoons freshly grated Parmesan cheese
• 1 roma (plum) tomato, diced
Directions
1. Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl.
2. Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.
3. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.
4. Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.
7. Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside.
8. Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.
9. Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.
10. Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve.
Fruit salad with cinnamon chips
Ingredients
• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar
Directions
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Sloppy Joes
Ingredients
• 2 pounds lean ground beef
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 (10.75 ounce) can condensed tomato soup
• 1/4 cup ketchup
• 1 tablespoon white vinegar
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 8 hamburger buns
Directions
1. Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
2. Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
3. Spoon the hot beef mixture onto buns, which may be toasted first, and serve.



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meatballs:

Ingredients
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 1/2 cups lukewarm water
1 cup olive oil
Directions
1.Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2.Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
3.Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Buttermilk Ranch cheeseball:

Ingredients
1 tablespoon sour cream
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®)
1 (8 ounce) package cream cheese
1/2 pound Cheddar cheese, shredded
1/4 cup finely chopped pecans
Directions
1.Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
2.Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

Pesto Pizza:

Ingredients
1 (1 pound) loaf frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
Directions
1.Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup Parmesan cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 12-in. pizza pan. Prick with a fork. Bake at 425 degrees F for 10 minutes.
2.Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and the remaining Parmesan cheese. Bake 8-10 minutes longer or until golden brown.

Optional: make the pesto your self. get 3 cups of basil, get 4 piecies of garlic, 3/4 of a cup pine nuts, and 1/2 olive oil, mix this all together in a mixer till its smooth. and then add salt and pepper. and if you think its too thick you can add some more olive oil. And i found my recipes at allrecipes.com

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BLT dip

Ingredients
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced
Directions
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2.In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.


Hazel's Meatballs
Ingredients
2 eggs
1 small onion, minced
2 pounds ground beef
1/2 cup milk
1 teaspoon salt
1 cup cracker crumbs

1 1/2 cups ketchup
1/4 cup prepared yellow mustard
1/2 cup distilled white vinegar
3/4 cup brown sugar
Directions
1.Preheat an oven to 350 degrees F (175 degrees C).
2.Beat the eggs in a mixing bowl. Add the onion, beef, milk, and salt; mix well. Sprinkle in the cracker crumbs and mix until evenly combined. Form the mixture into 40 meatballs and place into a 9x13 inch baking dish; set aside. Whisk the ketchup, mustard, vinegar, and sugar in a bowl; pour over the meatballs.
3.Bake in the preheated oven until the meatballs are no longer pink in the center, about 1 hour.


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this is my recipes for march madness
Ingredients sweet part mix
1 (12 ounce) package crispy corn and rice cereal
5 ounces slivered almonds
6 ounces toasted, chopped pecans
3/4 cup butter
3/4 cup dark corn syrup
1 1/2 cups light brown sugar
Directions
1.Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
2.In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
3.In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
4.Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

pizza without the red sauce
Ingredients
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 unbaked pizza crust
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
Directions
1.Preheat oven according to pizza crust package directions.
2.In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
3.Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.

choclate coverd strawberries
Ingredients
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Directions
1.Insert toothpicks into the tops of the strawberries.
2.In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3.Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.


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What would March Madness be without some pizza to eat while watching the games? Instead of spending money to buy it you can make your own.
1 (14 ounce) package pre-baked Italian bread shell crust
3 cups shredded cooked chicken
1 cup barbecue sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
Minced fresh parsley
Directions
1.Place the crust on a 14-in. pizza pan. Combine the chicken and barbecue sauce; spread over crust. Sprinkle with cheeses. Bake at 450 degrees F for 8-10 minutes or until cheese is melted. Sprinkle with parsley.

Another great recipe is some honey bbq wings, they compliment the pizza well.

Ingredients
1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons garlic powder
1/4 cup gin
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey
Directions
1.In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
2.Preheat the grill for low heat.
3.Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.


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The pesto pizza sounds awesome! i'll have to give it a try

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Some good recipes for MArch Madness are :

7 layer taco dip.
Ingredients
1 (1 pound) package Bob Evans® Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips
Directions
1.In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers

Buffalo Wings
Ingredients
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
1.Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2.Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3.Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
4.Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened
3 1/2 cups shredded sharp Cheddar cheese
1 (1 ounce) package Ranch-style dressing mix
2 cups chopped pecans
4 pecan halves
Directions
1.In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

All these came from allrecipes.com

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homemade pizza
1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees to 115 degrees)
3 tablespoons vegetable oil
1 1/2 teaspoons salt
4 cups all-purpose flour
SAUCE:
2 (8 ounce) cans tomato sauce
1 1/2 teaspoons grated onion
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
4 cups shredded mozzarella cheese
4 ounces Canadian bacon, diced (optional)
1 (3.25 ounce) package sliced pepperoni
1 medium red bell pepper, sliced
1 medium green pepper, sliced
1 (2.25 ounce) can sliced ripe olives, drained
1 cup chopped onion
1 cup grated Parmesan cheese
1/2 cup minced fresh basil
Directions
1.In a large mixing bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.
2.Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 375 degrees F for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.

hot wings
Ingredients
4 pounds chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted
Directions
1.Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
2.Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
3.While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
4.When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

cheese ball
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
1 tablespoon diced onion
1 tablespoon chopped green bell pepper
1/4 tablespoon seasoning salt
1 cup chopped pecans
Directions
1.Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.
2.Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.

i got my recipes from allrecipes.com

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Here are a few good March Madness Recipes:

-California Taco Dip
Ingredients
3 large avocados, peeled and pitted
1 teaspoon lemon juice
1 cup sour cream
2 tablespoons mayonnaise
1 (1.25 ounce) package taco seasoning mix (such as Lawry's®)
1 (16 ounce) can refried beans
1 cup shredded Mexican blend cheese
2 chopped green onion tops
2 tomatoes, seeded and diced
1 (2.25 ounce) can sliced black olives, drained
Directions
1.In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
2.Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

- Supreme Bagel Pizzas
Ingredients
2 plain bagels, split
1/2 cup pizza sauce
20 slices pepperoni
3/4 cup diced fully cooked ham
1/4 cup real bacon bits
1/4 cup chopped green pepper
1 cup shredded mozzarella cheese
Directions
1.Place bagels on a baking sheet. Spread with pizza sauce. Arrange five slices of pepperoni on each, covering the bagel hole with one slice. Top each with ham, bacon, green pepper and cheese. Bake at 400 degrees F for 12-14 minutes or until cheese is melted.

- Detroit Hot Honey Wings
Ingredients
2 pounds chicken wings, tips discarded
1 teaspoon cayenne pepper (add more if you can stand it)
salt and ground black pepper to taste
1 cup honey
1/2 cup butter, melted
1/2 cup hot sauce
Directions
1.Preheat an outdoor grill for medium heat and lightly oil grate.
2.Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
3.Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
4.Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

All recipes came from allrecipes.com

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Buffallo Chicken Dip
Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.


Hot Wings
Ingredients
4 pounds chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted
Directions
1.Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
2.Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
3.While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
4.When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.


Nachos
Ingredients
1 (14.5 ounce) package tortilla chips
2 (15 ounce) cans chili without beans
1 pound process American cheese, cubed
4 green onions, sliced
1 medium tomato, chopped
Directions
1.Divide chips between six plates; set aside. In a saucepan, warm chili until heated through. Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.


(Allrecipes.com)

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St. Patrick's Chocolate & Mint Cheesecake Bars

Ingredients
1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
1/2 cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
3 eggs
6 drops green food coloring, or as needed
3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)




Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
3. Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
4. Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
5. Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
6. Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
7. Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
8. Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
9. Pour batter over the chocolate crust in the 9x13 pan.
10. Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
11. Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
12. Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
13. Remove pan from oven and cool completely.
14. Cover and refrigerate until chilled, at least 2 hours.
15. Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
16. Pour melted chocolate into a resealable plastic bag.
17. Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
18. Cut cake into bars to serve.

this recipe looks amazing and we just made it!!!

Hot Wings

Ingredients
4 pounds chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted




Directions
1. Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
2. Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
3. While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
4. When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

i love hot wings so i chose this recipe!

Buffalo Chicken Dip

Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers




Directions
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

I give all the thanks to www.allrecipes.com!!!

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march madness recipes they sound great dont they

1)Merry Mozzarella Cheese Sticks


16 ounces mozzarella cheese, or 12 to 16 sticks mozzarella string cheese

1 cup flour

1⁄4 teaspoon granulated garlic

Sea salt and pepper to taste

2 large eggs

1 cup bread crumbs

1 teaspoon Italian seasoning (or to taste)

Olive oil (for deep-frying, a "light" version works best for frying)

Marinara sauce, warm

Cut block of cheese into sticks approximately 1/2-inch thick by 1-1/2 inches long. (If using string cheese, cut each one in half.) Combine flour garlic, sea salt, and black pepper on a medium-sized platter. Beat the eggs with a fork until smooth in a small mixing bowl. Mix the bread crumbs and Italian seasoning on a plate. Adjust seasonings if desired.

Add cheese sticks to the flour mixture and toss to coat. Dunk them in the egg mixture and then in the seasoned bread crumbs. Arrange breaded sticks in a single layer on a baking sheet. Allow cheese to rest for 30 minutes or so.

Pour olive oil into a large skillet to a depth of 3/4 to 1 inch and heat over medium-high heat. Test the heat level with one cheese stick before frying a whole batch; the oil is hot enough when it begins to bubble a bit when you add the cheese stick. Very carefully add the cheese sticks, a few at a time, and fry until golden, about 30 seconds. Scoop the golden cheese sticks from the oil with a slotted spoon, then drain on paper towels. Serve warm, allowing guests to dunk to their heart's content in marinara sauce.


2)Ultimate Chicken Wings

2 pounds chicken wings (about 12), split, tips removed

1/4 cup orange marmalade

1/4 cup Asian sesame with ginger dressing

1 teaspoon garlic powder

Preheat oven to 450 degrees. Place chicken wings in single layer in shallow foil-lined baking pan. Bake 15 min. or until browned.

Meanwhile, combine marmalade, dressing and garlic powder.

Brush marmalade mixture generously over both sides of wings. Continue baking 15 min. or until chicken is cooked through.

3)White Chicken Pizza

2 tablespoons butter

1 teaspoon finely chopped fresh garlic

9 (3/4-ounce) slices (1 1/2 cups) provolone cheese

1 (14-ounce) round prebaked Italian pizza crust

1 cup shredded deli rotisserie chicken

2 tablespoons coarsely chopped parsley

Heat oven to 450 degrees. Melt butter in 1-quart saucepan over low heat; add garlic. Cook until garlic is softened but not browned (5 to 6 minutes).

Stack cheese slices. Cut into thin strips; coarsely chop.

Place pizza crust onto large ungreased baking sheet. Spread garlic butter evenly over crust; sprinkle with 3/4 cup cheese. Evenly spread chicken and parsley over crust. Top with remaining cheese. Bake for 9 to 11 minutes or until cheese is melted and lightly browned.



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