This is an amazing recipe that can be produced in an air fryer with terrific results.  This would be especially perfect for a delightful Valentine's day dinner.  Pair it with some Air Fryer French Fries and the Homemade Fudge Sauce for ice cream sundae dessert, and you're all set!

What makes it perfect is you can use some of that garlic chili sauce you used in a recent recipe I posted.  I am beginning to have a hankering for that stuff.  I have noticed that jar on my local grocery store shelve, but it seemed just too smokin' hot from my view.  But in reality it really isn't.  It adds just a bit of zing and flavor to wing recipe.  

I decided to try this recipe when Winn Dixie had wings on sale for $5.99 a bag.

2 1/2 lb. chicken wings
3/4 cup pancake syrup
2 tab. chili garlic sauce
1 small onion, diced
2 tab. mustard
2 tsp. Worcestersire sauce

Cut off wing tips and cut in half if not already done so.

Combine the rest of ingredients in a bag and shake.  Add wings. 

Refrigerate 8 hours.

Place in air fryer on "chicken" and cook according to manufactures specifications.  Turn mid way through cooking time so wings don't blacken.  But, a few blacken areas isn't going to hurt none.  

​Tomorrow is New Year's Eve, and while the rest of the town hits the night life available, I will be spending the evening enjoying the company of those I love.  Here, there is always a recipe in place that makes New Year's Eve a bit special.  After all, we are ringing in the New Year in hopes of a better economy!  Nonetheless, if you've been a part of this community, despite the overwhelming jobless trend, you know you have control over one aspect in your life and that is you can provide  wholesome fare for your family despite your economic blow.  

Here is recipe that is a bit self-indulgent, but non expensive, and will cast rave reviews when you serve it as a special dessert on New Year's Eve.  You will never taste such a rich, decadent dessert from a box:-)  Enjoy!  And let us pray the New Year brings us better financial revenue!

1/2 and 1/3 cup dark chocolate morsels
2 tab. butter
2 tab. coffee (optional)
1 cup heavy cream or 2 cups cool whip
3 large eggs
1 tab. sugar

Whip cream to soft peaks (if using).  Combine chocolate, butter, and coffee in a small saucepan and cook on LOW, stirring frequently or until smooth.  Allow chocolate to cool to warm.  Whip egg whites in a bowl until foamy and beat on high while adding sugar slowly.  Beat until still peaks form.  Set aside.

In warm chocolate, add egg yolks and stir.  Then stir in one third of the whip cream.  Fold in the egg whites, and the remaining whipped cream a bit at a time.  

Spoon whipped mousse into single serving dishes and top wtih shreds of chocolate if desired. Refrigerate.

​Happy New Year's Eve to you and your family!  This is a family favorite here on New Year's Eve.  With shrimp on sale often,  you can make this delicacy without much strain on you budget.  It is quick, easy and full of flavor.  Grab a pound of shrimp and give your family an extra treat this holiday season!

You will notice there are not extra ingredients to add a bit of flavor and fluff.  Why would you want to intoxicate that delightful shrimp with unnecessary flavors?

1 pound of shrimp
1/2 stick of butter
2 -3 cloves of garlic chopped
salt and pepper to taste
1 pound of pasta

Put butter in medium saucepan with garlic and sauté on med./low until just softened.  Add peeled shrimp and cover with lid.  Let cook until shrimp just turns pink (this is the key).  Remove lid and add salt and pepper.  Toss with one pound of pasta cooked to manufacturers directions.  Yum!

If you want something special for New Year's Eve this is definitely it!  All you need to do is purchase a few extra supplies in the international aisle and you're in business.

This is by far the best Thai food I've ever eaten and that includes restaurants.  Wait till you taste the suburb textures and flavors from this beauty.

Just a word of advice: if you add condiments slowly, one or two at time, you'll have a carousal before you realize it to make some thirty, tasty food.  

Best of all you can put it together in minutes.  


4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

Cook noodles according to package directions.

In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.

Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

One last delicious holiday treat to add to your menu.  These are simple and deliciously decadent with two favorite flavors complementing each other.  Give this one a try, and you can bet they will be one of the first trays with none left.

1 pkg. of your favorite brownie mix
1 egg
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar

​Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

Prepare brownie mix as per instructions on box and place in prepared pan.

Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.

Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve

What a show-stopping side dish for a Christmas dinner.  Even though this is a deliciously decadent dessert, there is really no hassle putting this together.  

In fact, you can get a block of cream cheese for 89 cents at Aldi's.  We also substituted the Andi's Creme de Menthe pieces at Aldi for only $2.25


1 prepared 9-inch (6 oz.) chocolate crumb crust
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
2 pkgs. (8 oz. each) cream cheese, at room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract

SET aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.

BEAT cream cheese, brown sugar, granulated sugar, 2 tablespoons cream and vanilla extract in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.

MICROWAVE remaining 2 tablespoons cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.

MICROWAVE reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.

Oh, my! I am so excited to share with you this morning my cheap, delectable recipe that highlights one of my favorite vegetables, Brussels sprouts. I just went to my EXTREME discount food store, 6th St. Food Sales.

In back section is a sale refrigerated vegetable/dairy case. I found a whole box of FRESH Brussels sprouts for only 69 cents a pound! I bought 4 pounds and proceeded home to blanch my beauties. All you need to do this is a pot of boiling water, blanch for 2 minutes, cool, and freeze in Ziploc 
bags. There's enough in this bag for several meals. If you haven't found your EXTREME discount/wholesale food store, you need to do some hunting. They are popping up all over the place since this recession began. You can attain fresh veggies again! Just get out there and look for a wholesale food store!

1 pd. 
Brussels sprouts
4 tab. butter
1/4 cup Seasoned Bread Crumbs
salt
pepper
garlic salt

Trim and boil Brussels sprouts for about 10 min. Drain well. In a 
saucepan on med./low, melt butter and add breadcrumbs. Stir for 3 minutes. Add 
Brussels sprouts and season with salt, pepper, and garlic salt. 
YUM!

​Grab out that slow cooker, fall is here! Apples are on sale everywhere and there is nothing like a warmed bowl of spiced apples to accompany breakfast, lunch, or dinner.  

More importantly, it make the house smell just wonderful!

• 1/3 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 3 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 6 large apples, peeled and cut into eighths
• 1/4 cup butter, cubed

In a small bowl, mix the first five ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

Deciding on what Christmas cookie to share?  This is one that is always on my cookie tray every Christmas Eve.

You can't go wrong with a luscious mint filling and chocolate cake layer.  Each time I put these out during our evening Christmas part, they are the first to go.  

In a large bowl:
1/2 cup butter, softened
1 cup sugar
Cream well.

Mix and add to the creamed mixture:
4 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp salt
1 (16 oz) can chocolate syrup
Beat 1 minute.  Pour into greased 9 x 13 inch pan.  Bake 30 min. at 350.  Cool completely.

In another bowl:
1/2 cup + 2 tbs. butter, melted
3 cups powdered sugar
1/3 cup green Creme de Menthe liquor
Mix well and spread on cooled 
cake.

In a small pot:
2 cups of 
chocolate chips
6 tab. butter
Melt over low 
heat; cool slightly.  Spread on Creme de Menthe layer.  Cool.  Cut into bars.

Here is a delicious utterly reminiscent of Thanksgiving's long ago.  Topped with a honey and corn syrup blend that makes an exquisite treat with little effort.


1 turkey (14 to 16 pounds)
1/4 cup olive oil
2 teaspoons dried thyme
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil


Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours.

In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, basting frequently with pan drippings, about 90 minutes longer. Cover loosely with foil if turkey browns too quickly.

Remove from oven. Cover and let stand for 15 minutes before carving.