Oven Fried Party Drummettes Food Recipes

Oven Fried Party Drummettes Food Recipes
Coated with flavorful seasonings, baked until golden brown and served
with crunchy raw veggies and spicy dip, these drummettes are a true
crowd pleaser.

PREP TIME 15 Min COOK TIME 40 Min READY IN 55 Min
SERVINGS & SCALINGOriginal recipe yield: 6 servings
US METRIC

Ingredients
• 3 pounds chicken drummettes
• 2 teaspoons cracked black pepper
• 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 3/4 cup flour
• 1/2 cup butter

• Hot Pepper Ranch Dip:
• 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix Buttermilk Recipe
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon hot pepper sauce, or more if needed
• Crudites (such as carrots, celery, bell pepper)
Directions
1. Preheat oven to 425 degrees F. Rinse drumettes and pat dry with paper towels. Sprinkle all sides of drumettes with black pepper; set aside.
2. Combine Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix with flour in large ziptop bag. Add drumettes and shake until coated.
3. Place butter on a rimmed baking sheet. Place in oven until butter has melted and begins to sizzle. Add drumettes to sheet and bake for 20 minutes. Turn and continue baking for another 20 minutes, or until golden brown.
4. Hot Pepper Ranch Dip: Stir together 2 1/2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix Buttermilk Recipe (reserve remaining mix for another use), mayonnaise, sour cream and hot pepper sauce. Refrigerate until ready to serve.
5. Serve drumettes with crudites and hot pepper ranch for dipping.

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Deviled Eggs Recipes

Deviled Eggs Recipes Far from the bland deviled eggs you find at some parties and family gatherings, these deviled eggs are full of flavor and texture. Do take a few extra minutes to add a little garnish so they look as impressive as they taste.
Great for low-carb diets.

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients
• 6 eggs
• 1 teaspoon white vinegar
• 1 tablespoon mayonnaise
• 1/4 teaspoon prepared mustard
• salt and pepper to taste
• 1 teaspoon paprika
• 2 leaves of lettuce

Directions
1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
2. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
3. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

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Daisy Brand Sour Cream Chocolate Cake Recipes

Ingredients
• 1 package Devil's Food cake mix
• 1/4 cup water
• 1/3 cup vegetable oil
• 4 large eggs
• 2 cups Daisy Brand Sour Cream , divided usage
• 1 tub cream cheese frosting , divided usage
• 1/2 cup seedless raspberry jam
• 2 tub classic chocolate frosting
• 1 container fresh raspberries


Directions
1. Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
2. In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
3. In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes). Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
4. Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
5. Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired.

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BREAKSTONE'S Classic Cheesy Potatoes Recipe

BREAKSTONE'S Classic Cheesy Potatoes Recipe

Ingredients
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
• 1 (32 ounce) package frozen Southern-style hash browns, thawed
• 1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
• 20 RITZ Crackers, crushed
• 2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.

Footnotes
Kraft Kitchens Tips:
Size-Wise: Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.

Special Extra: Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.

Substitute: Substitute 2 cups RITZ Toasted Chips Cheddar, crushed, for the RITZ Cracker crumbs.

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