{Copycat} Wingers Amazing Sauce

My husband loves Winger's sauce so much. Every time we go to Winger's, he gets so excited, and eats like it's nobody's business. So when I tried this recipe for Super Bowl Sunday, and it was just like it, we both kind of flipped out. We were both so excited…and he dipped everything that he ate in this sauce.

Photo Credit to Favorite Family Recipes

{Copycat} Wingers Amazing Sauce
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
1 1/2 c. brown sugar
1 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

Recipe Source: Favorite Family Recipes

Fluffy Honey Butter

Now I realize I have previously posted a honey butter recipe. That one has marshmallow creme, is dense and oh so delish. This one is equally delicious, just different, so I had to document it. It uses powdered sugar which makes is lighter and fluffy. So, it will just depend on the mood I'm in which one I make for scones...

Photo Credit to ourbestbites.com

Honey Butter
2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 cup honey
¾ cup powdered sugar

(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)

Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed. Serve at room temp.

Recipe Source: Our Best Bites

Garlic White Wine Cream Sauce

My dad asked for a white wine garlic cream sauce. I found this one...and it was delicious! I still can't decide if I'm a fan of the wine taste, but the sauce was awesome!

Photo Credit to Mary Winecoff

Garlic White Wine Cream Sauce
Serves 6-8
2 onion, diced
8 garlic cloves, crushed
40 small mushrooms, thinly sliced
2 chicken stock cube, undiluted
2 cups white wine {or cooking wine, the fake stuff}
4 cups heavy cream
2 to taste olive oil, to fry

Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their color.
Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
Crumble in the stock cube.
Add the cream.
Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
{We added some pasta and squash/zucchini/green pepper...so delish! Also, I would half this recipe if you were cooking for a family of 4, because it's thin, it goes a long way.}

Recipe Source: Food.com

Roasted Garlic-Tomato Spread

Photo Credit to ourbestbites.com

Dude. Try this. I haven't tried it on anything but a breakfast sandwich...but my mind reels at the possibilities of deliciousness with this spread.

Roasted Garlic-Tomato Spread
Makes just over one cup
1 head roasted garlic {I learned how to roast garlic at ourbestbites.com as well!}
1/2 C sliced sun-dried tomatoes packed in olive oil and herbs
1/2 C mayonnaise
Kosher salt

Toss the garlic, tomatoes, and mayo in the food processor and turn that baby on. Pulse a few times to combine and then add kosher salt to taste. I add a generous pinch. Then turn food processor on and let it process. I actually let mine go for quite a while- it seems to take a while to really break down those tomatoes. I watch the color and when it’s nice and red like in my picture I know it’s how I like it.

Note: I made the breakfast sandwich from OBB and even though it was super easy...it was delish.

Recipe Source: Our Best Bites

Creamy Garlic Alfredo Sauce

Photo credit to melskitchencafe.com

Another quick dinner idea from Mel. It was pretty good. I'll admit I don't have any other alfredo sauce to compare it to, but I've made it a couple times and really like it. I even tried to copy Brick Oven's Chicken Artichoke chicken with this garlic sauce and it turned out better than expected.






Creamy Garlic Alfredo Sauce
Makes 2 cups
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles (or spread on pizza, top, and bake!)

Recipe Source: Mels Kitchen Cafe

Creamy, Delcious, Melt in your mouth Syrup

As Mia would say..."wOw". That's the best way to describe what you feel when you eat (or drink) this deliciousness. Super easy, not healthy. That's the way I like it. And, in case you were wondering, I've never seen this recipe anywhere...and I look online a LOT.

Cream Syrup
Makes about 2 cups
1 cup cream
1 cup sugar
1/2 cup (1 cube) margarine
1 teaspoon vanilla

On medium low heat melt margarine, add cream and
sugar, stir until sugar is dissolved. Pour in blender
then blend with vanilla.

Recipe Source: Sharrie Webster

My mother's Honey Butter

My mom got this honey butter recipe a while ago. It's been tested and tried and everyone loves it...including me. It is super delicious and easy. It's quite thick and heavy, but not in a bad way, especially when you only use a tablespoon or two. (or 5 if you're my husband).

Honey Butter
makes 6-8 cups
7 ounces marshmallow creme
4 cubes butter, softened
4 cups honey

Mix marshmallow creme and butter very well. Then add honey and mix well.
Serve with warm bread for greatest satisfaction.



Recipe Source: LaVera James

Easy Maple Syrup

We made the Cinnamon Pecan Waffles and I had to have maple syrup. I do NOT like store bought (I will repeat in person if you need me to) maple syrup. Too thick, and too...something. It's probably because I grew up on homemade. Crescent makes Mapleine, which is imitation maple flavoring.
Maple Syrup
makes 2-3 cups
1 cup boiling water
2 cups sugar
1/2 teaspoon Mapleine (or any maple flavoring)

Dissolve sugar in boiling water, remove from heat then add maple.
Simple as that...and delicious.

Cranberry Sauce

So I went to a cooking class put on by Chef Kent. He is the chef for La Jolla Groves, and Milawi's Pizza. I was sent by my good friend Melory (thank you!!). It was wonderful! The best part was all the little tips I picked up, which I'm sure will be stated at some point in the future.
Everything was very simple (which I was super excited about), and I got very excited to make my own Thanksgiving dinner-okay, not going to happen this year, but someday!
Cranberry Sauce

Serves about 20.
1 pound bag of fresh or frozen cranberries
1 cup sugar
1 cup orange juice, optional
1 cup mandarin oranges
Dash of kosher salt to taste

In medium sauce pan that is already heated {on medium-high}, place cranberries and sugar in pan. Watch carefully {unless you have awesome $1000 pans...which I don't}, stirring. The mixture is very dry, but the cranberries pop open and release their juices {and lots of natural pectin}. Add mandarin oranges {with juice if mixture is still dry}, and if its VERY dry, add more orange juice. Bring to a simmer, turn down heat, and allow to simmer for 20 minutes. Stir often to prevent sticking and adjust seasoning with a touch of kosher salt. Allow to cool and serve!