Peel and cut the carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine the remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered or in a Tupperware, at least 12 hours.
Serve with slotted spoon.

Marinade:
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro, chopped
1 clove Garlic, minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Crushed red pepper flakes

Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients and seal the bag. Turn bag over to coat the wings. Refrigerate for at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings but save the marinade. Place chicken on a broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.

Click the link below to view/download this free cookbook:

Prize Winning Recipes Cookbook

Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons finely chopped Italian Parsley
Romano Cheese

Stretch and shape the dough into a 16″ square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2″ X 4″ strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500 degrees F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

NY Style Dough

1 1/2 cups warm water (105 degrees F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for about twelve minutes.
(This recipe makes about 34 oz.)
Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and “tucking” the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

8-10 Apples
1/2 cup brown sugar
1/2 cup crushed graham crackers
1/4 cup honey
1/4 cup peanut butter

Preheat the oven to 350 degrees F. Core the apples and then slice them in half. Lay out the apples halves on a cookie sheet or baking pan. Mix together the remaining ingredients then spread over the top of the apples. Bake in the oven for about 20-30 minutes or until the apples become tender.

9 potatoes, peeled and sliced
1/3 cup butter
1/3 cup all-purpose flour
2 1/4 cups milk
1/4 cup chopped onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
3 tablespoons dry bread crumbs

Boil the potatoes in a large pot for 25 minutes. Drain and set aside. Preheat the oven to 375 degrees F. Grease a 13×9-inch baking dish. In a large saucepan over medium heat, melt the butter. Whisk in the flour until blended. Gradually stir in the milk and cook until the mixture becomes thick and bubbly. Add the onion, chives, parsley, salt and pepper. Add the potatoes into the saucepan and mix together. Pour the mixture into the baking dish. Top with the cheeses and then the bread crumbs. Bake uncovered for 20-25 minutes, o until heated through and the cheese is melted.
Makes 10-12 servings.