• 1 tube (16.3 oz) refrigerated biscuit dough
• 1 jar Mrs. Richardson’s® Caramel Dessert Sauce
• 1/3 cup of sugar
• 1/2 tsp cinnamon

Directions:

Step 1: Quarter the biscuits into fours.

Step 2: In a large bowl, toss biscuits with sugar and cinnamon

Step 3: Put half the biscuits into a well buttered baking pan.

Step 4: Top with 1/3 cup of Mrs. Richardson’s® Caramel Dessert Sauce.

Step 5: Add the remaining dough.

Step 6: Add an additional 1/2 cup of Mrs. Richardson’s® Caramel Dessert Sauce

Step 7: Bake at 350 degrees Fahrenheit until fully cooked through, around 20 minutes

Step 8: Invert onto a platter and serve warm.

Serves 4-6

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• 1 (14.3 oz) package Nabisco® Oreos
• 1/2 8-oz package cream cheese
• 1/2 cup Mrs. Richardson’s® Hot Fudge Sauce
• 12 oz bag of chocolate candy melts

Directions:

Step 1: Place Nabisco® Oreos and Mrs. Richardson’s® Hot Fudge Sauce into the bowl of a food processor. Add cream cheese by breaking into smaller pieces, this will help it to be evenly combined.

Step 2: Pulse food processor until mixture is blended well. It will still have small cookie chunks in it, this is good. You may have to stir and push down the mixture a bit in between blending to help it along.

Step 3: Transfer the blended mixture to a mixing bowl and refrigerate for 1 hour.

Step 4: Remove the Oreo mixture from the fridge. Prepare a sheet tray lined with parchment paper that you will place the finished balls onto.

Step 5: Form Oreo mix into small balls (about 1 in. wide) then place each onto the sheet tray. Once all balls are formed, place tray in the freezer while you melt the chocolate to allow them to set back up.

Step 6: Using either a double boiler or the microwave, melt down the candy melts. If using the microwave, only heat for 30 seconds at a time stirring in between to prevent burning.

Step 7: Dip each heaven ball in the chocolate and evenly coat. Replace onto the sheet tray. After dipping each heaven ball, place sheet tray in fridge and chill for 1 hour.

Step 8: Serve immediately or store, layered with parchment paper, in an airtight container in the fridge for up to one week.

Yields 25-30 balls

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• 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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