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The Cooking Mom

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The Cooking Mom Cooks Up Memories: Recipes and Secrets to Get Your Family Back to the Table

Sausage & Cheese Chowder

1 pound smoked sausage, cut into 1/2 inch slices
4 cups frozen O’Brien or Southern style cubed hash brown potatoes, slightly thawed
1 Tablespoon dried minced onion
1 can (14.5 ounces) French style green beans, drained
2 cans (10.75 ounces) cream of celery soup
dash hot sauce
1 box (16 ounces) processed cheese, cut into cubes
3 to 4 cups milk
splash of beer
shredded Wisconsin sharp cheddar cheese
chopped scallions

Place the first 6 ingredients in a slow cooker. Next add 3 cups of milk and the processed cheese cubes. Cover the slow cooker and cook on low for 2 to 3 hours, stirring often. Add a splash (or more) of beer and more milk if needed. Stir well. Keep on warm setting until ready. Serve hot with shredded cheddar cheese and scallions on top. You can also make this on the stove if you don’t have a slow cooker.

Chinese Chicken Wings

1/3 cup soy sauce
1/3 cup sugar
1/3 cup brown sugar
1/4 cup cider or rice wine vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 cup ketchup
3 pounds chicken wings

In a large glass or plastic bowl, whisk together first 7 ingredients. Add chicken and toss until well coated. Cover and refrigerate overnight. Line a large baking sheet with foil. Spray foil with cooking spray. Spread out wings on the pans, making sure to not overcrowd them. Bake in a preheated 400 degree oven for about 35 to 50 minutes or until the chicken is cooked through and the wings get a little crispy.

Football Cheeseball

2  pkgs. (8 ounces) cream cheese, softened
1 cup shredded Wisconsin sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 scallions, chopped
1/4 cup real bacon bits or pieces
1 1/2 to  2 cups chopped pecans
pimento or roasted red pepper strips

In a big bowl use a mixer to mix together first 7 ingredients until smooth.  You can also place the ingredients in a food processor and pulse a few times until well  mixed. Stir in scallions and bacon. Cover and refrigerate several hours or overnight. Remove cheese mixture from the fridge and place on a large platter. Shape the mixture into a football.  Cover the football with nuts to get the brown color of the football. If you don’t like nuts you can use bacon bits instead. Cut pimentos or roasted red pepper into thin strips and use to form laces of football on top.  Serve surrounded by crackers.

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