Yield 2 (8 x 4-inch) loaves

Ingredients:

You can make your own chocolate syrup for this it takes only minutes and is much cheaper that purchasing the store-bought, see the chocolate syrup recipe on bottom of the page,  Devil’s Food cake mix works best for this

You will need a heavy stand mixer to make the dough

Yield 30 biscotti

Ingredients:

1 (18-1/4 ounce) box Duncan Hines Devil’s Food cake mix

1 cup all-purpose flour

1 cup sugar

1/2 cup melted butter

6 tablespoons chocolate syrup

2 teaspoons almond extract

2 large eggs, beaten

1 cup slivered almonds

1/2 cup mini chocolate chips (do not use regular size or the biscotti will crumble while slicing)

Instructions:—————————————–

Preheat oven to 350 degrees F.

Line a 15 x 10-inch jelly-roll pan/baking sheet with parchment paper (or generously grease the baking sheet)

In mixing bowl combine cake mix with the next 6 ingredients.

Mix in the almonds and mini chocolate chips.

Using a heavy-duty mixer beat on low speed until combined (the dough will be quite thick).

Divide the dough in half.

On the baking sheet shape each piece of dough into a 12 x 2-inch log (does not have to be the exact measurements).

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to sit for 20 minutes (this will make for easier slicing).

Using a serrated knife cut log crosswise into about 3/4-inch slices.

Place each cookie cut-side down on the baking sheet.

Bake for 10 minutes.

After 10 minutes of baking reduce the heat to 200 degrees F and continue baking for another 35-40 minutes or until biscotti are dry (the biscotti will harden even more as they cool).

For chocolate syrup; in a saucepan combine 1/4 cup cocoa powder with 1/2 cup sugar, 1/2 cup water, pinch salt and 1 teaspoon vanills; bring to a boil stirring (careful this will boil over quickly!) then reduce heat to low and simmer for 2 minutes (use 6 tablespoons for this recipe then refrigerate the rest).

You may want to double the amount if serving more than 6 people

Servings 6

Ingredients:

2 pounds fresh baby carrots

3 tablespoons cold water

1 tablespoons cornstarch

1/2 cup orange marmalade

2 tablespoons brown sugar

1 tablespoon melted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon white salt

1/4 teaspoon ground nutmeg

1/4 teaspoon fresh ground black pepper

Instructions:

Cook the carrots in boiling water until fork tender; drain.

Place all the carrots onto paper towels and pat dry throughly.

Meanwhile in the same saucepan whisk 3 tablespoons cold water with cornstarch; mix in marmalade, brown sugar, melted butter, cinnamon, salt, nutmeg and black pepper; bring to very light simmer stirring constantly until thickened and combined.

Add in the carrots and toss to coat with the sauce.

I strongly recommend to make the sauce a day ahead and refrigerate, the flavors will blend and intensify, you will need a 5-quart crockpot to hold all the wings

Yield 50 wing halves

Ingredients:

25 whole wings (about 5 pounds, cut at the joints and tip discarded)

freshly ground black pepper

2-1/2 cups Heinz spicy ketchup

2/3 cup white vinegar

1/2 cup plus 2 tablespoons liquid honey

1/2 cup molasses

1 teaspoon seasoned salt

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 teaspoon Worchestershire sauce

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 to 1 teaspoon liquid smoke seasoning

Instructions:

Preheat oven to 375 degrees F.

Generously grease a 15 x 10-inch baking sheet.

Place the wings onto the baking sheet then season lightly with black pepper.

Bake for 20 minutes; turn wings over and continue to bake for another 20 minutes or until tender (since the wings are cut in half baking time will not take long and they do not have to cook completely).

Meanwhile prepare the sauce; in a large saucepan combine all remaining ingredients; bring to a simmer stirring over medium heat.

Reduce heat to low and simmer uncovered for 30-40 minutes.

Drain the wings then place a third of them into the slow cooker; drizzle about 1 cup of sauce over the wings.

Repeat layers twice.

Cover with lid and cook on LOW setting for 3-4 hours.

Stir before serving.

Yield 3 pounds

Ingredients: