SWEET & SPICY CHICKEN WINGS, ZESTY FIESTA SAUSAGE DIP, GOOEY PEANUT BUTTER S’MORE BROWNIES & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

I am starting a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


SWEET & SPICY CHICKEN WINGS

Sweet honey and spicy picante sauce combine to make an irresistible glaze for the crispy chicken wings in this easy to make appetizer. Make plenty...these won't last long!

INGREDIENTS:

1 cup Pace® Picante Sauce
1/4 cup honey
1/2 teaspoon ground ginger
12 chicken wings (tips removed) or 24 chicken drumettes

DIRECTIONS:

Stir the picante sauce, honey and ginger in a large bowl.
Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan.
Bake at 400°F. for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce.
Recipe from Campbell’s Kitchen


ZESTY FIESTA SAUSAGE DIP

INGREDIENTS:

1 package (16 oz.) Jimmy Dean® Regular Flavor Pork Sausage Roll
1 large onion chopped
1 large red bell pepper, chopped
1-2 jalapeno peppers, seeded, chopped
2 pkgs. (8 ounces each) cream cheese, cubed
1 large tomato, seeded, chopped
½ cup hot yellow banana peppers, drained, seeded, chopped
⅓ cup chopped fresh cilantro
Tortilla chips or crackers for serving

DIRECTIONS:

Cook sausage, onion, red pepper and jalapeno peppers in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain sausage mixture; return to skillet.

Reduce heat to medium; stir in cream cheese. Cook and stir 5-8 minutes or until cream cheese is completely melted and mixture is well blended. Stir in tomato, banana peppers and cilantro; cook and stir 3-5 minutes or until thoroughly heated.

Serve with chips.

TIPS:
:Substitute ¼ cup chopped drained jarred pickled jalapeno peppers for the fresh jalapeno peppers. Garnish with additional chopped tomatoes and cilantro just before serving. Spoon hot dip into small slow cooker or chafing dish to keep warm while serving.
Recipe from jimmydean.com


GOOEY PEANUT BUTTER S’MORE BROWNIES

INGREDIENTS:

1 box (19.8 oz.) brownie mix
1 jar (7-1/2 oz.) marshmallow creme
1 cup prepared creamy chocolate frosting
1 cup Skippy® Creamy Peanut Butter

DIRECTIONS:

Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
Evenly drop marshmallow creme onto cooled brownies with spoon.
Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with Skippy® Creamy Peanut Butter.
Pour melted frosting, then melted Peanut Butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
Recipe from makinglifebetter.com