Ingredients

• 3 pounds chicken wings — (16 wings)
• salt and pepper
• 2 cups honey
• 1/2 cup ketchup
• 1 cup soy sauce
• 1/4 cup oil
• 2 cloves garlic — minced
• sesame seeds — optional, garnish

Directions

(makes about 32 appetizers)

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to Crock-Pot. For sauce, combine honey, ketchup, soy sauce, oil, and garlic in mixing bowl. Pour over chicken wings. cover and cook on Low 4 to 5 hours or on High 2 to 2 1/2 hours. If desired garnish with sesame seeds.

Ingredients

• 1/2 cup butter, softened
• 8 ounces grated (2 cups) extra-sharp Cheddar cheese
• 1 (12 ounces) bottle beer
• 1 teaspoon freshly ground black pepper

Directions

Makes about 2 cups.

In a large saucepan, heat beer to boiling. Continue to boil, reducing to 1/2 cup. Cool to room temperature. In food processor, blend together cheese, butter and pepper. Add reduced beer. Process well. Place in a crock or jar. Store in the refrigerator for up to 1 month. Serve as a spread with breads or crackers.

Ingredients

• 2 Tbl olive oil
• 1 (8oz) loaf baguette-style French bread
• Freshly ground pepper

Directions

Bias slice bread into 1/2 inch thick slices. Lightly brush 1 side of each bread slice with olive oil. Lightly sprinkle oiled side with some ground black pepper. Arrange in a single layer on an ungreased baking sheet. Bake at 425(F)oven for 4 minutes. turn slices over; bake 3-4 more until crisp and light brown.

These are great for party dips and spreads.

Source: Midwest Living – August 2005

Ingredients

• Small fresh basil leaves (optional)
• Parmesan cheese or Asiago (optional)
• Olives
• Fresh tomato
• White Beans
• Basil Pesto
• Crostini*

Directions

Prepare either the Basil Pesto or White beans or Fresh tomatoes and olives.

To serve the Basil Pesto and White Beans:

Spread pesto topping on the oiled side of toasts. Top each with a small amount of bean mixture. Sprinkle with cheese if you like.

To serve the Fresh tomato and Olives, top with tomato mixture. If you like, sprinkle with cheese and garnish with a leaf of fresh basil.

Makes 8 – 10 servings

Basil Pesto and White Beans:
In a small bowl, mix a 9 oz container (1 cup) basil pesto, 1 finely chopped hard cooked egg and 1 tsp lemon juice or red wine vinegar. in another small bowl, combine half of a 19 oz can cannellini (white kidney) beans or half of a 15oz can of Great Northern beans, rinsed and drained(1 cups), 1 tblsp thinly sliced green onions or chopped shallots, 1 tblsp olive oil and 1/8 tsp crushed red pepper.

Fresh Tomato and Olives
In a bowl, combine 1 cup seeded and finely chopped tomatoes, 1 cup coarsley chopped assorted pitted ripe olives (such as kalmata, Gaeta, Nyon or Mission), 1/3 cup finely chopped red onion, 2 tblsp snipped fresh parsley, 2 tblsp balsamic vinegar or red wine vinegar and 1 tsp minced garlic.

*Crostini

http://recipesunlimited.barefootkat.com/recipe.php?recipeid=1947

Source: Midwest Living – August 2005

Ingredients

• 2 large Cucumber
• 8 oz Softened Cream Cheese
• 4 tsp Dill Weed
• 1/4 tsp White Pepper
• 1/2 tsp Salt

Directions

Wash cucumbers. Trim off ends of cucumbers. With apple corer, remove seeds from cucumber. Remove excess moisture from hollowed out cucumber by using paper towels. Blend cream cheese, dill, onion, salt and pepper. Remove paper towels from cucumber. Fill with cream cheese mixture. Wrap cucumbers with foil and refrigerate overnight. Just before serving, slice cucumbers into 1/8 inch slices. Garnish with parsley or pimentos.

Yield: 4 Dozen Slices