Wingers (Copy Cat Sauce) for Sticky Fingers

After trying this recipe, I thought it tasted pretty close to the real deal.  I shared it with Witney, who at the time was away at college.  It was a big hit with her and her roommates.   

Best part, this is all it takes:

*Covers about 8 sticky fingers

3 tbsp Franks Hot Sauce (it has to be Franks)

3/4 cup brown sugar

2 tbsp water

Heat up hot sauce, brown sugar, and water in a sauce pan until all the sugar dissolves (bring it to a boil and let it boil for a minute or two).  

Coat precooked (cooked as per package) wings, popcorn chicken, or chicken fingers.

Put chicken and sauce in container with lid and shake.

enjoy! 

Dad's Fantasy Fudge

You will always find it around my dad's house at Christmas time.  Funny story about this recipe...I called my dad to get this recipe  to make as part of my holiday baking.  This is how the conversation went.  Me "Hey Dad, can I get your fudge recipe?"  Dad "yeah, you go into your pantry and fetch a jar of marshmallow cream.  Look on the back of the label for the recipe."  It made me smile to know that my dad always has on hand the ingredients to make his fudge, it's a staple in his house!  So here ya go, the Jet-Puffed marshmallow creme recipe ;).

3 cups sugar
3/4 cup (1-1/2 sticks) butter
1 can (5oz) evaporated milk
1-1/2 pkg. (12 squares) BAKER'S semi-sweet chocolate, chopped
1 jar (7oz) marshmallow creme
1 cup chopped walnuts (I omit this, just give me the chocolate ;)
1 tsp. vanilla

Line 9in square pan with foil.  Bring sugar, butter, and milk to a full rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 min. or until 234 degrees F on candy thermometer, stirring constantly (careful not to over cook, I burnt my second batch).  Remove from heat.  Add chocolate and marshmallow creme.  Stir unil melted.  Stir in nuts and vanilla.  Pour into pan.  Cool.