Mom's Hot Fudge Syrup

1 cup sugar
3 TBSP cocoa powder

Cook over low heat for 3 minutes stirring constantly.

Add:

3/4 cup milk
2 TBSP butter
1 tsp vanilla

Boil for 2 minutes. To make thicker, boil longer

Broccoli Apple Salad

4 med. apples, chopped
4 med. crowns of broccoli
2-3 green onions
Sliced Honey Roasted Almonds
Craisins

Dressing:
1/2 cup sugar
1/3 cup red wine vinegar
1 cup mayo

Mix together apples, broccoli and green onions. Add almonds and craisins. Mix up dressing, add to other ingredients and serve.

Cranberry Pecan Cookies

I am slightly embarrassed to post this recipe, because it isn't completely from scratch. However, they are pretty tasty, so I thought I would share.

1 tube sugar cookie dough (16.5 oz)

2/3 c. chopped pecans

2/3 c. vanilla or white chips

2/3 c. craisins
1 tsp. vanilla

Combine all ingredients. Drop by tablespoonfuls onto baking sheets. Bake at 350 for 10-12 minutes or until edges are just starting to turn golden brown. Cool for 2 minutes before removing from pan.

Crispy Coconut Chicken Fingers

YUM! Loved these! I put them on top of some baby greens with an avocado and some Papaya Poppyseed dressing to make it taste like a tropical salad.

12 chicken tenders
1-2 eggs
1/2 cup flour
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces. Combine it with the panko and spices in a shallow dish. Mix well to distribute the spices. Place the flour in another shallow dish, and the egg in another. Give the eggs a quick beating. Working with one chicken tender at a time, dredge in flour, then dip in egg. Then entirely coat in the coconut panko mixture. Press in with your fingers to make sure the entire thing is well coated. Place chicken tenders on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (I used my silpat and it was perfect!) Drizzle a teeny bit of olive oil over tenders to help them crisp nicely. Bake for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcook really quickly!

Copy-Cat Winger's AMAZING Sauce

3 TBSP Frank's Hot Sauce
3/4 cup brown sugar
2 TBSP water

Combine ingredients in a saucepan. Stir over heat until combined. This is typically served over chicken strips as Winger's Amazing Sticky Fingers. It's also good to mix with ranch dressing for dipping sauce.

Bowtie Chicken Salad

10 oz Bowtie pasta, boiled until tender
3 large chicken breasts, boiled until cooked, cut into bite size pieces
2 cans mandarin oranges, drained
1 can water chestnuts, drained and roughly chopped
1/4 cup parsley, finely chopped
1/2 bunch green onions, chopped
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 cup honey roasted peanuts
5-10 oz spinach (add just before serving)

Dressing:
1/2 cup oil
1/4 tsp salt
4 T sugar
1/3 cup white wine vinegar
1/2 cup teriyaki sauce
1/2 tsp pepper

Whisk all dressing ingredients together.

Combine all other ingredients (except spinach) and coat with dressing. Place overnight in refrigerator in zip-lock bag. Before serving, toss contents of bag with spinach.

Southern Comfort Cupcakes

So cupcakes are the all the new rage these days. There's the cutest little cupcake shop down in Salt Lake City called Mini's. One of my favorites is the "Southern Comfort." I thought I'd try and recreate them...but use the best red velvet recipe ever...GREAT GRANDMA BUTTARS'!!!

Here we go:

Cupcakes...

1/2 cup butter, softened
1 1/2 cups sugar
2 ounces red food coloring
2 TBSP cocoa
2 1/4 cups flour
1 cup buttermilk
1 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
1 TBSP white vinegar

***Cream butter and sugar. Add eggs and blend. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternately with flour and salt. Add soda and vinegar in small bowl (hold over cupcake mixture as it foams). Fold into mixture without beating. Pour into cupcake tins lined with paper. Bake in over at 350 for 20 minutes. Cool completely before frosting. Makes 24 cupcakes.

Cream Cheese Frosting...

8 oz cream cheese, softened
4 cups powdered sugar
1 cube butter, softened
2 tsp vanilla
* My secret weapon for a little freshness...1/2 tsp fresh lemon juice

Beat together cream cheese and butter. Add lemon juice and vanilla. Slowly add powdered sugar. Beat until fluffy.

Top cupcakes with frosting and sprinkle on toasted pecans.