Finally, something to look forward to on Monday’s – Anissa over at Learning Together Hand in Hand started this wonderful Recipe Swap a few weeks ago, and since I like to be a Mad Scientist experiment in the kitchen and try new recipes (thankfully hubby is a willing guinea pig…as long as he has his arsenal of hot sauces, he’ll try just about anything) this is right up my ally so I can discover new recipes and share some of the ones I have enjoyed making as well.

Now before you scroll down to see the scrumptiousness, I need to post a disclaimer here for (Casey) any of the participants of HASAY…you might find yourself fighting the urge to lick your monitor (Casey) and I don’t want any injuries from falling off any wagons to come haunting me in the future…so really, if you’re hungry you might want to skip this post and come back later today when I post a Princess Nagger post. If you think you might get hungry, you also might want to move on. And for all the HASAY participants, I’m working on some yummy recipes just for you that you won’t feel guilty drooling over and maybe even eating. That will come in a future recipe post, I promise.

Several people were interested in the recipes of the food I served at the VGNO Friday night, so I’m happy to oblige those requests. 🙂

Ultimate Chicken Wings


2 lb. chicken wings (about 12), split, tips removed

1/4 cup orange marmalade

1/4 cup KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing

1 tsp. garlic powder


Preheat oven to 450ºF. 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. Serve with a mixed green salad.

Substitute: Prepare as directed, using 1/4 cup prepared GOOD SEASONS Asian Sesame Dressing Mix.

These wings also make great hot appetizers. Serve at your next party along with some cut-up fresh vegetables, such as celery and carrot sticks. Makes 12 servings, about 2 wing pieces each. Unless you have a guest like my hubby – then you might want to double the recipe to make sure there’s enough for everyone.

Cajun Drumsticks


8 Chicken Drumsticks

1/4 cup tomato sauce

1 tbsp oil

2 tsp grainy mustard

1 tsp fresh thyme

1/2 tsp dried oregano

1 tsp Cajun seasoning

Freshly ground black pepper


Combine the tomato sauce, oil, mustard, thyme, oregano, Cajun seasoning and black pepper in a large bowl. Add the drumsticks and mix well to coat evenly with the tomato sauce mixture. Cover and refrigerate for 30 minutes.

Preheat the oven to 180°C. Place the chicken drumsticks in an oven dish lined with baking paper (I use parchment). Bake for 30 minutes or until the juices run clear when the thickest part of the drumstick is pierced with a skewer.

Serve with sweet corn and red pepper salsa.

Spinach Phyllo


1 egg, beaten

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 cup Crumbled Feta Cheese

1 tub (8 oz.) Philadelphia 1/3 Less Fat Cream Cheese with Garden Vegetables

4 green onions, finely chopped

15 sheets frozen phyllo (14×9 inch), thawed

1/3 cup butter, melted


Mix first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter*; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.

Spread 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.

Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet. Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Did You Know…

Leftover phyllo sheets can be wrapped tightly and refrozen.

How to Prepare with 18×14-inch Phyllo Sheets

Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.


Omit butter. Spray phyllo sheets with cooking spay instead of brushing with the melted butter (less messy that way).

You may or may not have noticed that one of the food items, the Chicken Vol au Vents is missing from this post…I’ll have to post that on its own special one, as that particular recipe is a bit involved and needs lots of explanation. So I’m leaving it out for now…

Before you go, don’t forget to enter for the chance to win $25 in coupons from Dole:

Click here for the Dole $25 Coupon Giveawayyou have until 11:59pm EDT May 8th to enter!

Want to enjoy some great recipes or have a recipe you would like to share? Hop on over to Anissa‘s place – she’s hosting this great event and anyone is welcome to participate. I always love to try new recipes, so this is a great opportunity to find some good ones!



  1. I love getting new recipes! Thanks for sharing. The spinach phyllo looks like a good way to get my girls to eat their spinach!

  2. It’s all about the hot sauces here too, we have hot sauces in my fridge that come with child safe covers and need a waver signed before hubbie leaves the store.

  3. Can I ask you WHY? Aren’t we friends? I can’t use the excuse, “oh that’s just baby weight,when my “babies” are 30!


    Hugs and Mocha,

  4. I love wings! I’m writing this one down. I’ve always wanted to make them but could never find a good recipe. Thanks so much for sharing. Those look yummy!!

  5. I’m definitely going to try that wings recipe. My family loves wings and that recipe sounds really good.

    PS. I added your button.

  6. Wow, my very first disclaimer, thanks! All I had to do was whine about not wanting to see off-limits food and I scored a disclaimer. Now I have nobody to blame but myself for scrolling down and seeing what you had to offer.

  7. They all look so scrumptious! I’m definitely gonna try out the cajun chicken! I love me some spice!

  8. Those recipes for drumsticks look and sound delicious. You should check out Kiwi Magazine for recipes and more!

    Marketing Coordinator
    Kiwi Magazine

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