The Best Chocolate Sauce

What you’ll need:

  • 1/2 cup butter
  • 1 (4 oz) sweet chocolate, chopped (such as Baker’s German Sweet)
  • 1 cup sugar
  • 1 (5 oz) can evaporated milk
  • 1 T light corn syrup
  • 1/8 tsp salt
  • 1 tsp vanilla extract


Melt butter and chocolate in a heavy saucepan over medium low heat. Stir in sugar, milk, syrup, and salt; cook over medium heat, stirring gently, for about 5 minutes or just until sugar dissolves and sauce is SMOOTH. Remove from heat. Stir in vanilla. Cool sauce and store in a jar. Serve warm over ice cream, brownies, or eat plain. ūüôā

**Note: Can be chilled in the refrigerator for one month (if it lasts that long). Reheat gently in the microwave.


Sticky Asian Chicken Wings

What you’ll need:¬†

  • 16 chicken wings (about 3 pounds)**
  • 1 T sesame oil
  • 1 T soy sauce
  • 1 T lime juice, from 1 lime

For sauce: 

  • 3 T¬†honey
  • 1 T¬†Korean chili paste
  • 1 T¬†soy sauce
  • 2 tsp¬†sesame oil
  • 2 tsp¬†lime juice
  • 1 clove garlic, minced**


Preheat over to 375 degrees. Line a rimmed baking sheet with foil.

In a gallon bag combine chicken with one tablespoon sesame oil, one tablespoon soy, and one tablespoon lime juice. Marinate for 1-3 hours. Transfer chicken to baking sheet when done.

While chicken is marinating make sauce. Combine all sauce ingredients in a small bowl and set aside.

Bake chicken for 15-20 minutes, drain off juices and turn wings. Bake for another 15 minutes then brush wings with sauce**. Bake for another 5 minutes, turn and brush wings again. Bake for an additional 5 minutes. Enjoy!

**Note: We buy one bag of froze wings and let them thaw in the refrigerator then day before. We also like to trim off some of the fat and skin.
**Note: We like to grate garlic with a fine grater or zester into the sauce mixture.

Buffalo Chicken Wings

What you’ll need:¬†

  • 16 chicken wings (about 3 pounds)**
  • 1 stick of unsalted butter
  • 1 tsp cayenne pepper
  • 4 T¬†Frank’s Hot Sauce (or more)
  • 1 tsp kosher salt


Preheat over to 375 degrees. Line a rimmed baking sheet with foil.  Melt butter in a medium bowl. Add cayenne, hot sauce, and salt. Dip chicken wings in sauce and place on baking sheet. Save remaining sauce. Bake for 15-20 minutes drain off juices and turn wings. Bake for another 15 minutes then brush wings with sauce**. Bake for another 5 minutes, turn and brush wings again. Bake for an additional 5 minutes. Serve with ranch or blue cheese dressing.

**Note: We buy one bag of froze wings and let them thaw in the refrigerator then day before. We also like to trim off some of the fat and skin.
**Note: you may need to make an additional 1/2 recipe of the sauce

Chicken Enchilada Soup

What you’ll need:¬†

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock**
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce
  • 2 (14-ounce) cans black beans, rinsed and drained**
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin

    optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips


In a large soup pot cook onion and garlic till soft. Add remaining ingredients. Bring to a simmer and cook till chicken is cooked through (about 20-30 mins). Remove and shred chicken. Return shredded chicken to soup. Serve hot with garnishes!

For a Slow Cooker:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve!

**NOTE: You may need a cup of additional water at the end if to thick or salty.
**NOTE:  Kidney and pinto work well too

TIP: You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Microwave Caramel Corn

What you’ll need:¬†

  • ¬Ĺ cup kernals popped and put into lg. microwave bowl

To make Caramel: mix in a microwave bowl

  • ¬ľ cup light Karo syrup
  • 1 cup packed brown sugar
  • ¬Ĺ cup butter
  • ¬Ĺ tsp. salt


Microwave above ingredients to boil 2-3 min approx.. Stir.¬†Then microwave 2 minutes more.¬†Add 1 tsp baking soda. Stir, mixture will foam.¬†Pour over popcorn (1c. nuts optional).Microwave on high 1 ¬Ĺ min. Stir. Repeat for another 1 ¬Ĺ min.¬†Then pour on to cookie sheets to cool. Break up with hands.

**Note Рpopcorn can be put into a brown paper bag and shaken with caramel mixture on it, instead of using a large bowl.

Beef Soup

  • 1 lb. ground beef, simmer 5 min. and drain fat, set aside
  • 1 Tbs. Oil to pan
  • 1 cup carrots thinly sliced
  • ¬Ĺ cup chopped onion
  • ¬Ĺ cup celery thinly sliced

Cook about 5 min.


  • 2 T. flour, and cook 1 min more
  • 1 can beef broth
  • 1 can Italian tomatoes chopped with juice*
  • 1 cup water
  • 1 tsp. Worcestershire sauce
  • ¬Ĺ tsp. salt
  • ¬Ĺ tsp. pepper

Add ground beef and simmer 25 min

Stir in:

  • ¬Ĺ cup frozen peas
  • 2 Tbs. Parsley

Simmer 5 min.

May add 1 cup cooked noodles. Makes 6 cups soup.

**If I don’t have Italian tomatoes I add Italian seasoning and a clove of crushed


Hot Buttered Apple Cider

8 servings


For Spiced Butter:

  • 8 tablespoons unsalted butter (1 stick), room temperature
  • ¬ľ cup dark brown sugar, packed
  • 1 ¬Ĺ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¬ľ teaspoon ground cloves
  • ‚Öõ teaspoon salt

To make:

  • Half-gallon (64 ounces) all natural apple cider
  • Spiced Butter
  • cinnamon sticks (optional)


1. Make spiced butter by combining butter,¬†brown sugar, cinnamon, nutmeg, cloves and salt in a small¬†bowl.¬†Use a plastic spatula to transfer butter mixture to¬†the middle of a 12″ x 12″ piece of plastic wrap.¬†Fold plastic wrap over butter mixture and shape into a log, twisting ends to seal closed. *Or put into a¬†Container and scoop with spoon when soft.¬†Refrigerate until ready to use.

2. Bring apple cider to a simmer over medium heat in a large pot, then turn heat to low. Remove spiced butter from plastic wrap and cut into 1-inch pieces. Add to hot cider and stir continuously until all butter is melted.

3. Ladle buttered cider into mug, garnish with cinnamon stick if desired. Serve hot.

*Sometimes, I will just put some onto a spoon and give it to them to stir into their drink for themselves!

Cheesy Chicken Corn Chowder

What you’ll need:¬†

  • 3 (10-3/4 oz) Cream of Chicken soup
  • 1 (14-1/2 oz) chicken broth
  • 1 (16 oz) pkg. frozen corn
  • 2 cups cooked chopped chicken
  • 1 (10oz) Rotel
  • 1 (8 oz) Velveta
  • 1 garlic clove minced
  • ¬ľ tsp. pepper


Whisk together cream of chicken and broth in large cooking pot. Add all other ingredients. Simmer to blend flavors about 15-30 min. Add milk or broth to thin for desired consistence. May add graded cheese on top when serving. Yummy!

**I have used canned chicken when I am in a hurry. Takes 1-2 cans depending on the size.

Pumpkin Bars

Makes: 24 bars

  • 2¬† cups¬† all-purpose flour
  • 2¬† teaspoons¬† baking powder
  • 2¬† teaspoons¬† ground cinnamon
  • 1¬† teaspoon¬† baking soda
  • 1/2¬† teaspoon¬† salt
  • 4 eggs
  • 1¬† 15-ounce can¬† pumpkin
  • 1-2/3¬† cups¬† sugar
  • 1¬† cup¬† cooking oil
  • 3/4¬† cup¬† chopped pecans (optional)
  • 1¬† recipe¬† Cream Cheese Frosting (see recipe below)
  • Pecan halves (optional)

In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired. Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with pecan halves, if desired. Cut into squares. Store in refrigerator.

Cream Cheese Frosting:

In a medium bowl beat together one 3-ounce package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 teaspoon vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.

Cheese Corn Spoon Bread

2 eggs
1 (12 ounce) package corn bread mix
1 (8 ounce) can cream-style corn
1 (8.75 ounce) can sweet corn, drained
1 cup sour cream
1/2 cup melted butter
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease one 8×8 inch baking dish.Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream and melted butter or margarine. Mix well and pour into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.