• 2 dozen chicken wingettes
• 1-15.2 oz jar Mrs. Richardson’s® Strawberry Dessert Sauce
• 1-7.5 oz can of chipotle peppers in adobo, finely chopped
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup cilantro leaves, lightly packed, chopped
• 1 1/2 limes
• 1 tsp salt
• Dash of fresh cracked pepper
• 2 tbsp unsalted butter

Directions:

Step 1: Preheat a grill on medium-high heat.

Step 2: In a medium mixing bowl, add Mrs. Richardson’s® Strawberry Dessert Sauce, chopped chipotle peppers (be sure to include all the sauce from the can), cumin, garlic powder, onion powder, half of the cilantro, salt, and pepper. Zest and juice the lime directly into the bowl. Whisk together thoroughly.

Step 3: Grill chicken wings until internal temperature reaches 165°F (about 7 minutes on each side).

Step 4: While the chicken wings are cooking, gently heat the sauce and butter together in a large sauté pan until the butter is melted. 1 minute before the chicken wings are finished cooking, bring the sauce and butter to a light simmer. Transfer the chicken wings to the simmering sauce, turn off the heat, and toss the wings in the sauce to coat evenly.

Step 5: Serve wings immediately by placing on a platter, pour remaining sauce from pan over them and garnish with the other half of cilantro.

Yields 24 wings

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• 4 large sweet potatoes
• 1/3 cup sugar
• 1/2 cup of Mrs. Richardson’s® Caramel Sauce
• 2 tsp fresh chopped rosemary
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Directions:

Step 1: Chop sweet potatoes and place in a pot. Cover with water and bring to a boil.

Step 2: Reduce heat and simmer until sweet potatoes are fork tender.

Step 3: Drain potatoes and transfer to a large bowl.

Step 4: Add sugar, cinnamon, nutmeg, toss to coat sweet potatoes.

Step 5: Place seasoned sweet potatoes in a well buttered 13×9 inch baking dish.

Step 6: Sprinkle with rosemary and salt.

Step 7: Drizzle Mrs. Richardson’s® Caramel Dessert Sauce over sweet potatoes.

Step 8: Bake in a preheated 350˚F oven for 20-25 minutes.

Yields 4-5 servings

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