John's Wings!

Cooking method:
Boil wings until floating. Remove from water and allow to sit so water can drain. Place wings on a hot grill until skin is crispy. Remove from grill and dip in sauce of choice. Best part of this is that if you add a little salt, pepper and some onion to your water prior to boiling you have a pretty good stock to use for soup later on once you skim the floating bits and marrow off the top.

The Sauces:
Teri-Honey-Hot: In a sauce pan, melt 1 stick of butter. Add hot sauce amount of your choice. (Any kind work, I usually use Frank's or Texas Pete.) Allow this to reduce slightly. Remove from heat. Add in KC Masterpiece Honey-Teri sauce (http://www.kcmasterpiece.com/mar_hteriyaki/).
Teri-Hot: Same as before but instead of KC sauce add regular teriyaki before removing from heat and allow reduction.
Hot: Just don't add any Teri. I'm kind-of a wuss so I usually cut back on the hot sauce when doing it this way.

John's Beer Butt Cornish Hens

Ingredients:
Frozen Cornish Hen(s)
Michelob Ultra Slim Can of Beer
Season Salt
Chicken Rub
- My rub: Basil, rosemary, sage, garlic, lemon pepper, olive oil, liquid smoke

Instructions:
Remove the hens from the packaging and sprinkle the outside with the season salt. Allow the hen to thaw overnight.

Remove excess fat & neck bone if necessary from the top of the bird. Apply rub underneath the skin of the hen. This can be done through openings between the skin and meat at the head and tail of the bird. Allow the hen to marinade in the rub for at least an hour (I did 8+).

Preheat the oven to 375. Take out a can of Michelob Ultra for each hen. Very important: Drink 1/3 to 1/2 of the beer. With the remaining beer in the can, stick the can up the birds rear. Stand the can with bird up in a pan or Pyrex dish deep enough to hold juices that will cook out. Place the dish in the oven and cook for 1 hour.

Carefully remove the dish from the oven, there will be a good bit of steam. After removing the dish from the oven, carefully remove the beer can from the bird. Both the bird and the can are very hot and will be juicy. Enjoy!

Another Pot Roast

Caribbean Chicken Breasts

Ingredients:
2 Chicken Breasts
Caribbean Jerk Seasoning
Olive Oil
Salad Vinegar
Soy Sauce
Salt

Sprinkle both chicken breasts with a light amount of salt on each side. Add 1 tbls of Jerk Seasoning, 3 tbls oil, and the chicken to a zip-lock bag. Lightly kneed the bag so that all of the ingredients are mixed well. Place the bag in the refrigerator for a few hours.
Place a shallow frying pan on the stove over medium heat. Dump the zip-lock bag into the pan and spread the chicken evenly over the pan. Drizzle the top side of the chicken with vinegar and soy. Sprinkle more jerk seasoning and allow to cook until ready to flip. After flipping drizzle and sprinkle the chicken on the cooked side. When cooked through, turn off the stove and allow chicken to sit in the pan for 2 minutes before serving.

John's Pot Roast & Gravy

Ingredients:
Beef (I usually use about 3 pounds)
2 cans French Onion Soup
Chopped carrots (About 5 carrots)
Chopped potatoes (about 3 potatoes)
Chopped mushroom (adjust to your preference)
2 onions cut in wedges
2 bay leaves
thyme (about 1 teaspoon)
black pepper
flour

Add all ingredients except flour to a large pot (or Crockpot). Allow mixture to cook at a medium to low for 4 - 6 hours. After cooking remove bay leaves and serve. To make the gravy, remove some of the stock from the pot and add it to a large pan. While simmering, slowly and evenly add flour while stirring. Serve with or without white rice.

Chocolate Sauce

This is a quick and easy chocolate sauce. It's extremely easy but not very figure friendly.
Ingredients:
3 Hershey Chocolate Bars
1/2 Stick Butter
1/2 cup brown sugar
1 pint whipping cream

Start by melting the butter in a pot on low heat, add in the brown sugar and stir. Then add in the whipping cream. Smash the chocolate bars into small pieces and add to the pot. Continue to stir until all chocolate is melted. Spoon over cake, ice cream, or fruit.

Bacon Crackers

Ingrediants:
Bacon, Club Crackers, Parmesian Cheese (optional)

Directions:
Cut strips of bacon in half. Wrap the bacon around one club cracker. Place the cracker on a paper towel covered plate (a bacon tray works even better if you have one available). Fill the plate with one layer of wrapped crackers. Keep the bacon and crackers separated on the plate. Microwave until the bacon is cooked. While the bacon is hot add parmesian if you want. Allow to cool and enjoy.

John's Rum Cake

Cake
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1 - 1.5 cups crushed pecans
1 - 18.5 oz. box of yellow cake mix
1 - 3 oz. box instant vanilla pudding
4 eggs
Half cup of cold water
half cup of olive oil
Half cup Bacardi Select rum

Turn on your favorite Bob Marley (or other island music) cd.
Preheat the oven to 325 degrees.
oil and flower your tube/cake pan.
coat the bottom of the pan with the crushed pecans.
Mix all other cake ingredients and pour over the pecans.
Sprinkle a little more rum over the mix in the pan.
Bake in the oven for one hour. Remove from the oven.
Flip the cake over onto another dish or tray.
Poke holes into the top of the cake with a fork or toothpick.
Spoon the glaze onto the cake. Allow some glaze to drip down the sides.
Continue glazing, letting the cake absorb the glaze, until all glaze is used.
Sprinkle the top of the cake with sugar.
Allow cake to sit for a while before eating.

Glaze
-----
Powdered Sugar
Vanilla
Rum
Mix equal parts vanilla & rum into the powdered sugar until you have an amount & consistency you desire. Tip: You will not need much liquid at all to get the consistency you want.

Super Easy Ice Cream Sandwich Desert

Ingrediants:
Ice Cream Sandwiches, Whipped Cream (or Cool Whip), Chocolate Syrup

Directions
Layer the bottom of a microwave safe tupoware with ice cream sandwiches. On top of the sandwiches spread a layer about 1/4 to 1/2 inch of whipped cream. Drizzle the top with chocolate syrup and repeat these steps to make a second layer. Microwave the dish long enough so that the ice cream starts to melt just a little. Take the dish out of the microwave and place directly into the freezer. Serve frozen.

John's Beanless Chili

You'll Need:
Ground Beef (large amount)
Chicken Breasts
Tomato Sauce (Ground, Crushed, whatever depending on texture desired)
Pork (optional)
Yellow Bell Pepper
Jalepeno Peppers (vary according to hotness desired)
Onions
Garlic (grinding the real stuff yourself is best)
Chili Powder
Cumin Seeds
Curry Powder
Pepper
Olive Oil

Instructions:
First cook the chicken and pork (if using) in a frying pan or on a grill. Then take a large pot (I use 12qt) and pour in some olive oil. Cook the ground beef in the large pot. If you use lean ground beef you don't have to drain the meat after cooking unless you want to.
Then add your tomato sauce to the ground beef. You'll want to turn your temperature to a low setting so that the mixture will simmer. Chop the onions and peppers to small peices and add to the pot. You should also add your garlic at this time. While this is cooking you can shred the chicken and pork. Add the shredded meat and stir. Then add the remaining spices to the mix. Allow this to cook for around 30 minutes before serving. Remember to keep stirring the pot. When serving you can also add your favorite cheese and saltine crackers.