Dip:
1/2 cup mayonnaise
1/4 cup plain yogurt
1/2 cup blue cheese, crumbled

Wings:
3 lbs chicken wings
2 tbsp oil for the grill or 6 cups vegetable oil for the deep-frier
1/4 cup butter
3 to 4 tbsp hot sauce
1 1/2 tbsp apple cider vinegar

To prepare dip:
Mix mayonnaise and yogurt together in a small bowl, then fold in blue cheese until well mixed; set aside.

To grill wings:
Preheat grill and pat wings dry with paper towels.
Place wings in a bowl and rub 2 tablespoons oil into them, then season with salt.
Grill wings approximately 5 or 6 inches from heat until golden brown, about 8 to 10 minutes per side.

To deep-fry wings:
Using a large 5 or 6 quart kettle, heat 6 cups oil to approximately 380° F.
Pat wings dry just before putting in the kettle, then carefully place wings into oil.
Wings should be golden brown, crisp, and cooked through in about 5 to 8 minutes.
Place wings on paper towels to drain.
Repeat for the other 1/2 of the wings, allowing the oil to return to 380°F before placing them in the kettle.

To prepare sauce:
Melt butter over low heat in a skillet and stir vinegar and hot sauce together, adding salt as desired.
Add grilled or fried wings to the mixture and toss in skillet until well coated.

Serve wings with the dip, alongside celery sticks and carrot sticks.

Preheat oven to 450°F.
Melt butter or margarine in a large skillet on medium heat and add garlic, curry powder, and salt, stirring frequently. Remove from heat when curry starts to darken, then set aside.
Pour curry sauce over chicken wings and mix well to coat the wings thoroughly.
Place in a broiler pan and bake for 35 minutes or until wings are golden brown.

Preheat oven to 375°F.
Arrange chicken wings in one layer in a large roasting pan.
Mix the molasses, broth, ginger, and soy sauce together, then pour into a saucepan and cook over low heat until mixture is well blended and smooth.
Pour this mixture over the chicken wings.
Bake for 30 to 35 minutes.
Remove and turn wings over, cooking another 30 minutes until sauce thickens and becomes tacky.
At the same time, mix remaining ingredients in saucepan and cook over medium heat just until it boils, stirring occasionally. Let cool slightly before serving.
Serves 8.

4 sweet potatoes, peeled and chopped
2 tbsp roasted seeds (such as pepitas)
1 ½ cups feta cheese, crumbled
¼ tsp chili powder (or more depending on taste)
Salt and pepper

Instructions:

Place the chopped sweet potatoes into a pot of boiling water and cook until tender. Drain and mash the potatoes until smooth, then ad the feta cheese, chili powder, salt and pepper. Place the roasted seeds onto a shallow dish. Shape the mixture into little balls and roll the potato balls in the seeds.

Chill for a few hours.

Instructions:
Preheat oven to 375° Fahrenheit and grease a large baking dish.

Prepare chicken wings by cutting off wingtips and cutting through joints.

In a bowl, mix the rest of the ingredients. Arrange the chicken wings on the greased baking dish and pour over the sauce. Bake in the oven for about 1hour until the chicken is no longer pink inside. If the chicken starts to burn, turn the heat down a bit.

In a bowl, put the potatoes and the eggs and stir until well blended.
Mix in the corn, onion, and chili powder; taste and season with salt and pepper if desired.
Add flour gradually, mixing as you add until you get a dough consistency that holds its shape well enough to stick together when you press it into a spoon.
In a large heavy skillet, put enough oil in so you have about 1/2 inch; put the heat on medium-high, and heat until sizzling.
Firmly scoop a heaping tablespoon full of batter, pressing and forming with your fingers until the dough sticks together, then push off into the hot oil. Cook for about 2 or 3 minutes until golden brown, then flip gently and cook the other side for about 2 to 3 more minutes or until golden brown.
Remove to a paper towel covered cooling rack, salt if desired, and allow to cool slightly before serving.
Serve with ketchup, mustard, or other dips.
Makes about 14 to 18 fritters, depending on the size of each.

photo credit: NourishingCook

Serves about 8

Ingredients:
4 lb sweet potatoes, peeled and cut into 1/4 inch thick slices (crosswise)
2 cups heavy cream
3 tbsp butter
½ cup parmesan cheese, grated
½ tsp dried thyme
Salt and pepper

Instructions:
Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 1 tablespoon of butter.

Arrange alternate layers of sliced potatoes and parmesan cheese.

Meanwhile, in a small bowl mix together the heavy cream, thyme and salt and pepper. Pour over the potatoes, cover with foil and bake in the oven for about 25 minutes. Remove the foil, dot with the 2 remaining tbsp of butter and continue baking for a further 20-25 minutes until the top is browned and the potatoes are cooked through.

Serve immediately!

photo credit: g23armstrong

Serves 5 to 6

Ingredients:
1 ½ lb Brussels sprouts, trimmed, and yellow leaves removed
3-4 tbsp extra virgin olive oil
1 clove garlic, minced
¾ tsp kosher salt
Freshly ground pepper

Instructions:
Preheat oven to 400° Fahrenheit.

Place the Brussels sprouts in a bowl and add the olive oil, garlic, salt and pepper and mix well. Arrange in a roasting tin and roast in the preheated oven for about 45 minutes. Shake occasionally to prevent the sprouts sticking to the pan. The outside of the sprouts should be nice and crisp and the inside cooked through and tender.

Serve immediately with your Christmas turkey.

Ingredients:
2 cups macaroni pasta
2.5 cups cheddar cheese, grated
2 cups of grated carrots
¼ cup unsalted butter, cut into pieces
¼ cup milk
¾ cup sour cream
2 large eggs
¼ + ¼ cup parmesan cheese, finely grated
1.5 tsp Dijon mustard
Salt and pepper

Instructions:
Preheat oven to 400°F. Coat an 8-inch square baking pan with cooking spray.

In a large pot of salted boiling water cook the pasta according to instructions. A few minutes before the pasta is tender, add the grated carrot and cook for a further few minutes, then drain.

Add 2 cups of grated cheddar to the hot pasta/carrot mixture and ¼ cup of Parmesan cheese and mix well. Meanwhile, in a bowl, combine the sour cream, eggs, milk, mustard and season well. Stir into the pasta and transfer to the square baking pan. Top with the remaining ½ cup grated cheddar and ¼ cup Parmesan and bake in the oven for about 30 minutes.

Serve with a tossed salad.

Ingredients:
2 x 17oz cans yams, drained
½ cup brown sugar (optional)
½ cup raisins
2 Granny Smith apples, peeled and sliced
1/3 cup chopped walnuts or pecans
¼ cup butter
½ tsp cinnamon

Instructions:
Preheat oven to 350° Fahrenheit. Lightly grease a 1 1/2 quart casserole dish.

In a small bowl, combine sugar, cinnamon, raisins, apples and nuts. Alternate layers of apples/nuts with layers of yams. Dot with butter. Cover with foil and bake in the oven for about 40 minutes.