Hooters Buffalo Wings

Ingredients:

• 1/4 cup butter
• 1/4 cup louisiana hot sauce
• 1 dash pepper, Ground
• 1 dash garlic powder
• 1/2 cup flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• bleu cheese salad dressing
• celery
• vegetable oil, for frying

Directions:

1. Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
2. If the wings are frozen, be sure to defrost and dry them.
3. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
4. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
5. Heat oil in a deep fryer to 375 degrees.
6. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
7. Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
8. Remove the wings from the oil to a paper towel to drain.
9. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
10. Add the hot sauce and stir, coating all the wings evenly.
11. You could also use a large plastic container with a lid for this.
12. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.

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Baked Crab Rangoon

Ingredients:

• 1 (6 ounce) can white crab meat, drained, flaked
• 4 ounces neufchatel cheese
• 1/4 cup thinly sliced green onion
• 1/4 cup kraft mayo light mayonnaise
• 12 wonton wrappers

Directions:

1. PREHEAT oven to 350°F
2. Mix crab meat, Neufchatel cheese, onions and mayo.
3. SPRAY 12 medium muffin cups with cooking spray.
4. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
5. Fill evenly with crab meat mixture.
6. BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
7. Serve warm.
8. Garnish with chopped green onions, if desired.

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Mini Cheese and Olive Welsh Rarebit Bites

Ingredients:

• 4 -6 slices bread, white or 4 -6 slices brown bread
• 4 ounces grated cheddar cheese
• 1/2 teaspoon English mustard powder
• 2 tablespoons good quality mayonnaise
• 2 ounces green pitted olives, finely chopped
• 6 extra olives, cut into half (to garnish)
• 2 sun-dried tomatoes, drained and finely chopped
• 6 cherry tomatoes, cut in half
• salt
• pepper

Directions:

1. Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
2. Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.
3. Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
4. Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty!
5. Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
6. Take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
7. Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
8. Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!
9. The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.

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Buffalo Shrimp With Blue Cheese Dip

Ingredients:

• 1/2 cup low-fat sour cream
• 1/2 cup low-fat mayonnaise
• 1/4 cup low-fat milk
• 4 ounces blue cheese (about 1 cup)
• 1 tablespoon lemon juice (fresh)
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 lbs large shrimp, shelled, deveined and tails intact
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons hot pepper sauce
• 1 tablespoon parsley, chopped

Directions:

1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
2. In a shallow bowl, combine flour, salt and cayenne pepper.
3. Add shrimp, tossing to coat.
4. In a large skillet, heat oil, butter and hot sauce.
5. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
6. Sprinkle blue cheese dip with parsley; serve with shrimp.
7. Serve with carrot and celery sticks on side if desired.

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