Ingredients

1 pound ground hot pork sausage

1 pound ground mild pork sausage

1 can diced tomatoes

1 can green chiles

16 oz. cream cheese

2 cups shredded sharp cheddar or Mexican blend cheese

Corn chips or tortilla chips for dipping

Directions

1. Cook sausage in a large skillet until meat crumbles and is no longer pink.  Drain well.
2. Drain diced tomatoes and green chiles, reserving 1/2 cup of liquid.
3. Mix cream cheese until smooth.  Add sausage, tomatoes and reserved liquid.
4. Spread into a greased casserole dish and sprinkle with shredded cheese.
5. Bake at 350 for 20-25 minutes, until bubbly.
6. Cover tightly and place into PanHandler Bag.
7. Arrive at your destination with a hot, delicious dip and serve with corn chips or tortilla chips.

*****This recipe makes enough to serve a crowd.  If you need a smaller portion, you can use two smaller casserole dishes and freeze one for later use.  Just bring the frozen dip to room temperature before baking.  Enjoy!

This recipe makes about 6 servings, so you might want to double up!

Ingredients

SAUCE

• 4 tablespoons unsalted butter

• 1/2 cup hot sauce (Frank’s Louisiana Hot Sauce is the original and the most traditional)

• 2 tablespoons Tobasco sauce (adjust to taste depending on how hot you want the wings)

• 1 tablespoon dark brown sugar

• 2 teaspoons cider vinegar

WINGS (For Frying)

• 1 teaspoon cayenne pepper

• 1 teaspoon ground black pepper

• 1 teaspoon paprika

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon table salt

• 3 lbs chicken wings, separate at the joints

• 3 tablespoons cornstarch (For frying. Omit if Baking)

• 3/4 cup flour (For baking. Omit if frying)

• 1-2 quarts peanut oil (For frying. Omit if baking)

Directions for baking

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
2.  Place flour, cayenne pepper, black pepper, red pepper, paprika, and salt in a large resealable plastic bag and shake to mix. Pat the chicken dry with paper towels.
3. Add the chicken wings, seal, and toss until the wings are well coated. Place the wings onto the baking sheet, then place the baking sheet in the refrigerator. Chill for at least 1 hour.
4.  Preheat the oven to 400F.
5.  While the wings are chilling, melt the butter in a saucepan over low heat. whisk in hot sauces, brown sugar, and vinegar until combined. Set aside until wings are done chilling.
6. Once done, dip the wings into the sauce mixture and place back onto the baking sheet. Bake for 22 minutes, then turn the wings and bake for another 22 minutes, or until wings are no longer pink in the center.
7. Place wings in a 9″ x 13″ baking pan with a lid and place into your PanHandler Bag, sip it up and enjoy with your tailgating party!!

Directions for frying

1. Preheat the oven to 200F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
2.  While the oil heats, mix together cayenne, black pepper, paprika, red pepper, salt, and cornstarch in a small bowl. Dry the chicken with apaper towels, and places them in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
3.  Fry half of the chicken wings until golden and crisp (about 10 to 15 minutes). Transfer the fried wings to a baking sheet with a slotted spoon, then transfer them to the oven to keep warm while you fry the second batch.
4.  Meanwhile, create the sauce as above. Melt the butter in a large saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
5. Once all the wings are cooked, pour the sauce into a 9″ x 13″ baking pan with a lid. Add the chicken wings, and toss until the wings are uniformly coated. Place pan into your PanHandler Bag, zip it up and enjoy your tailgating party!

Ingredients

1 1/2 pounds lean ground beef or ground turkey

2 large cans black eyed peas

2 cups cooked rice

1 16 oz can diced tomatoes

1 small can collard greens, drained

3 cups shredded cheese, divided (your choice, but I like a cheddar/jack blend).

6 slices bacon

1 medium onion, chopped

1 bell pepper, chopped

2 cloves garlic, chopped

salt and pepper to taste

Directions

1. In a large skillet, cook bacon slices until well done.  Drain on paper towels and set aside.  Drain all but about 2 tablespoons of the bacon fat from skillet. Add diced bell pepper and diced onion to pan.  Cook for about five or ten minutes, until just starting to brown.

2. Add ground beef or ground turkey, salt and pepper and chopped garlic; cook until browned.

3. Combine meat mixture, tomatoes, collard greens, one cup of cheese and cooked rice and place in a 9″x13″ casserole pan.

4. sprinkle remaining 2 cups of shredded cheese over mixture and bake at 350 degrees for about 30 minutes, or until heated through.  Remove from on

5. Serve with cornbread and enjoy!

Ingredients

5 pounds sweet potatoes

1 1/4 cups granulated sugar

3/4 cup butter, softened

1/2 cup milk

2 large eggs

1 teaspoon vanilla

1/2 teaspoon salt

1 1/2 cups corn flake cereal, crushed

1/4 cup chopped pecans

1 tablespoon brown sugar

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1 tablespoon butter, melted

2 cups mini marshmallows

Directions

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, softened butter, milk, eggs, vanilla and salt at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 9×13 inch baking dish.

3. Combine corn flakes, pecans, brown sugar, nutmeg, cinnamon and melted butter in a small bowl. Sprinkle over casserole in diagonal rows..

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

This one is a real crowd-pleaser, so if you have a holiday party to go to, be sure to double the recipe and make two!  Place one into a PanHandler Bag as a hostess gift, and keep one at home, for your family!

Ingredients

1 15 ounce can of pumpkin

1 12 ounce can of evaporated  milk

4 eggs

1 1/2 cups of sugar

2 teaspoons of pumpkin pie spice

1 teaspoon salt

1 yellow cake mix

1 1/2 cups chopped pecans

1 1/4 cups of butter, melted

1 8 ounce tub of frozen whipped topping

Directions

1. Pre-heat oven to 350 degrees.  Grease a 9×13 inch baking pan.

2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.  Spread into prepared pan.

3. Sprinkle dry cake mix over the pumpkin mixture, and pat down.  Sprinkle chopped pecans over the top of the cake mix, then drizzle with         melted butter. (pecans can be left in larger pieces, if you wish).

4. Bake for approximately 1 hour and 15 minutes, or until an inserted toothpick comes out clean.  Let cool.  Top with whipped topping just before serving.

5. Enjoy!

Ingredients

2 1/2 Cups finely crushed pretzels

1/2 cup sugar, divided

1 cup butter, melted

2 packages (8 oz) cream cheese, softened

3 Tablespoons Milk

2 cups thawed whipped topping

2 cups boiling water

1 package (6 oz) Strawberry Flavored Gelatin

1 1/2 cups cold water

4 cups fresh strawberries, sliced

Directions

1. Heat oven to 350
2. Mix pretzel crumbs, 1/4 cup sugar and butter.  Press into bottom of 9″x13″ pan and bake for 10 mins. Cool.
3. Beat cream cheese, remaining sugar and milk until blended.  Stir in whipped topping.  Refrigerate until ready to use.
4. Add boiling water to gelatin mix in large bowl. Stir until dissolved.  Stir in cold water.  Refrigerate until thickened.  Stir in strawberries. Spoon over cream cheese layer and refrigerate for 3 hours or until firm.