Candied Pecans

1 cup pecans
8 TBS. granulated sugar
8 TBS. water

Cook over medium heat- softly boiling for 5 to 7 minutes until most of syrup is incorporated into nuts- watch carefully it burns easily. Turn out onto parchment and cool. Break apart and use immediately or freeze.

Maple Pecan Cream Cheese Ball

I know this sounds a little interesting, I was hesitant to even try it but a couple of gourmet bakers made this for our Fabulous Friday baking class and it was amazing!! I think I ate 1/4 of it myself. They served it with gingersnaps. It's such a fun fall treat.

8 oz. cream cheese, softened
1/2 cup butter, softened
3/4 cup brown sugar (remove lumps)
1/2 cup powdered sugar
1 1/2 tsp. maple flavoring
1 tsp. vanilla butter nut flavoring
2 to 3 TBS. honey
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp. cloves
1/2 cup chopped toasted pecans
3/4 cup diced candied pecans

In a medium bowl, beat together cream cheese, butter, brown and powdered sugar, flavorings, honey, spices and 1/2 cup toasted pecans. Cover and chill for 2 hours. Form into ball and roll in diced candied pecans and chill 1 hr. before serving with gingersnaps.

Wingers Sticky Fingers

Note: You have to use Frank's hot sauce, no other brand. Target often has internet coupons you can print for 50 cents off a bottle. Every grocery store has them, has to be Frank's!

2 Tbsp. Frank's hot sauce
3/4 cup brown sugar
2 Tbsp. water

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.