It just doesn’t get much easier than this. Throw the wings and things in the crockpot and git r’ done!
5 pounds whole chicken wings (about 25)
1/2 cup Karo syrup
1/2 cup buffalo wing sauce
2 teaspoons granulated garlic
Discard wing tips. Put all in crockpot. Stir to coat wings. Cover and cook on low 6 hours or until tender. Makes 50.
Editor’s Extra: Leftover warmed meat (off the bone) is excellent on a bun.
1 (8-ounce) bag Fritos, divided
1 (8-ounce) package shredded nacho and taco cheese, divided
1 (15-ounce) can chili
1/3 cup guacamole
1/3 cup sour cream
1 (7-ounce) can jalapeños, drained, minced
2 green onions, thinly sliced
Spread half the Fritos in a 9x13-inch dish and sprinkle with half the cheese; top with remaining Fritos and cheese. Bake at 450° for 12 minutes or till cheese is melted.
Heat chili over medium heat. Spoon pockets of chili here and there over mound of hot baked Fritos. Dot guacamole and sour cream over chips, scatter jalapeños and green onions over all, and serve with salsa on the side. Serves 8–10.
1 (1-pound) block Mexican Velveeta cheese, cubed
1/2 cup shredded sharp Cheddar cheese
1/3 cup milk
1 tablespoon taco seasoning mix
1 (7-ounce) bag bite-size tortilla chips (about 75 chips)
2 cups finely chopped plum tomatoes
1 (3-ounce) package real bacon bits
In small saucepan, combine Velveeta, Cheddar, milk, and taco seasoning mix. Cook over medium-low heat until cheeses are smooth, stirring frequently.
Arrange chips on 1 or 2 large serving plates. Pour warm cheese mixture over chips. Top with tomatoes and bacon. Serve immediately. Serves 8.
Editor’s Extra: Nice to sprinkle a little chopped cilantro or parsley on top.
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