I did a poll on instagram the other day about what my followers would like to see more of. Appetizers or desserts. Overwhelming majority were appetizers. So, I figured why not make all of Americas favorite appetizers in one sitting. William, my boyfriend, liked the Honey Buffalo Wings the best. He said they were better than Wing Stop. I think he was lying, but if not that’s a damn good compliment. Not that anyone ever thinks my recipes are healthy but just a fore warning…this is not healthy at all. But let me tell ya, everything on this platter is fucking phenomenal and you’ll be dreaming about it until the next time you make it.

Honey Buffalo Wings:

Ingredients:

2 lbs. chicken drumettes and wings

2 cup Franks Red Hot

1/2 cup butter

2 tbs honey

2 tbs Poultry seasoning

Directions:

Cover all sides of the chicken in poultry seasoning. Grill the chicken on a grill until fully cooked and blackened on the out side. In a medium sauce pan, pour in the butter, Franks Red Hot and honey. Stir on low heat until fully melted and mixed well. About 5/8 min. Turn heat off and pour into a heat safe, glass bowl. Add in the chicken and toss until all pieces are fully covered. Serve with homemade ranch!

Potato Skins:

Ingredients:

4 large Russet Potatoes

7 pieces bacon (cooked and crumbled)

1 cups shredded cheddar cheese

1/2 cup green onions (sliced fine)

2 tbs olive oil

1 tbs sea salt

Directions:

Preheat oven to 425. Puncture the potatoes with a fork, lay directly on the oven grates and bake for 1 hour. Once the hour is up, slice the potatoes in half and spoon out the potato insides leaving about 1/4 attached to the skin. Reduce oven degrees to 400. Lay the potato skins on a cookie sheet skin side down. Mop olive oil on the tops of each potato and sprinkle with sea salt. Bake 10 min and then flip, and bake for 10 more min. Remove from oven and fill each skin with cheese. Bake until cheese is melted. Top with crumbled bacon and green onion!

Egg Rolls:

Ingredients:

1 lb ground pork

1 Package of Nasoya Egg Roll Wrappers

4 cups shredded green cabbag

1 yellow onion ( sliced thin)

2 tbs fresh ginger (minced)

1 tbs fresh garlic (minced)

1/2 cup shredded carrots

2 tbs butter

3 tbs soy sauce

1/4 cup water (for sealing the wrappers)

1 egg (beaten)

Directions:

Preheat oven to 400. In a skillet on medium heat, melt butter. Once melted, add in the garlic and ginger. Stir for a couple of min. Pour in the sliced onions and and pork. Brown until pork is fully cooked, no pink at all. Chopped it with your spatula while it is cooking so its in small pieces. After it is full cooked, add in the cabbage and carrots. Stir cabbage in and cook until soft, about 10 min. Remove from heat and pour into a mixing bowl. Lin e a cookie sheet with parchment paper. You will start filling each egg roll wrapper now. Lay one wrapper down on a flat surface, position to where it looks like a diamond, the point facing you. Spoon some of the cabbage filling into the middle of the wrapper and fold in half for one point to meet the other. Fold in one corner and the the other. Wet your fingers with water and run it along the the edges of the last corner left open and then roll up the roll. Repeat until all wrappers have been filled. Paint each of the tops of the rolls with the beaten egg and bake for about 25/30 min.

• If my instructions about how to roll up each roll were confusing, the wrapper packaging has a step by step guide on the back of the package.

Mozzarella Sticks:

Ingredients:

12 pieces of string cheese

1 1/2 cups panic bread crumbs

3 eggs beaten

3 tbs vegetable oil

Directions:

Preheat oven to 400. Pick up one of the string cheeses and dip it into the beaten egg. Then toss in the bread crumbs, dip back into the egg and then back into the bread crumbs. Repeat until all 12 have the breading mixture on them. Paint each one with vegetable oil and place in oven for 20 min. Dip in marinara and enjoy!

Bacon Wrapped Jalapeños:

Ingredients:

12 pieces of bacon

6 jalapeños

8 oz cream cheese (room temp)

1 cup shredded cheddar cheese

ToothPicks

Directions:

Preheat oven to 435. Slice each of the jalapeños in half and remove the insides. Mix cream and cheddar cheese together in a mixing bowl. Fill each jalapeño with the cream cheese mixture, then wrap in a piece of bacon and secure with a tooth pick. Line a cookie sheet with parchment paper. Place all of the jalapeños on the cookie sheet, place in oven and bake until bacon in cooked all the way. It should take about 20/25 min.