2 8 oz packages of low fat cream cheese
1 bunch of celery
2 11 oz pkgs of chunk tuna in water
1 14 oz jar of Sparky’s wing sauce
Place cream cheese in a large bowl and microwave 60 seconds or until soft.
Chop celery in to small fine pieces, you can wash and chop the entire bunch cutting of the base.
Mix celery, tuna and sauce with cream cheese stirring until thoroughly mixed.
Makes approximately 8 1 cup servings.
1.7 g fat
12.5 g carbohydrates
29.2 g protein
It goes great in sandwiches and wraps or straight out of a bowl. Sparky’s is a good fit for this.
Mix Ranch dressing & SPARKY’S at a 7:1 ratio.
Example: 4 oz SPARKY’S WING AND DIPPIN SAUCE & 28 oz. ranch dressing
Use as a dressing for salads, spread for sandwiches or a dipping sauce for veggies, French fries, onion rings, chips or crackers.
1 28 oz. package of meatballs
1/2 c. BBQ sauce
1/2 c. SPARKY’S WING AND DIPPIN SAUCE
2 tbls brown sugar
Mix SPARKY’S, BBQ sauce & brown sugar in a medium bowl.
Pour over meatballs
Place in crockpot
Heat until warm
3 c. of shredded chicken
1 (8 ounce) package cream cheese, softened
1/2 c. ranch dressing
3/4 c. SPARKY’S WING AND DIPPIN SAUCE
1 c. shredded cheddar cheese
Low fat or fat free products can be used
Soften cream cheese and mix with chicken
Add ranch & SPARKY’S WING AND DIPPIN SAUCE
Blend till mixed thoroughly.
Stir in cheddar cheese
Serve cold or place in slow cooker & heat until warm
Serve with tortilla chips or club crackers
Submitted by Angie Collins Keeter
This is one of my company’s recipes that is a real hit…I traded out what was originally used for wing sause with my Sparky’s and it is INCREDIBLE!!
Buffalo Wing Dip
1/4 cup Sparky’s
16 OZ low fat cottage chees (1%)
1 PKG dry ranch dressing
13 OZ can of chicken breast meat, drained
1/2 c grated cheese
Blend the cottage cheese, ranch dressing mix, and Sparky’s in a food processor or blender. Mix with drained chicken and spread in 13 in Pam sprayed pan. Spinkle with grated cheese. Bake at 350 20-25 minutes…YUMMY!!!!!!
Originally posted by Mr.McGiblets from the Main Board
My go to:
Sparky’s fried pickles
a bunch of dill pickle chips
Dip the pickles in a beaten egg wash.
dredge the egg covered pickles in bread crumbs, panko, etc, even flour works.
Take that dredged pickle and dip into sparky’s sauce
back into the breadcrumbs for the double dip!
Deep fry and dip into whatever you want.
Submitted by: CrimsonJunkie from the Main Board
Turnip or collard greens
1/2 – 3/4 cup chopped onion
1/4 – 1/2 cup bacon grease
3 – 4 slices chopped bacon
1 chicken bouillon cube
1 1/2 – 2 cups water
1/2 – 1 cup Sparky’s wing sauce
1/2 – 1 tsp garlic salt
Chop bacon and saute on medium high in bottom of pot with bacon grease and onions. Once the bacon starts browning a little and the onions are clear, add the water, bouillon cube, and Sparky’s. Bring to a slow boil and toss in the greens, then let it cook for about 40 minutes on medium or until desired tenderness. Goddamn!
***The variations in the measurements will be based on how much greens you have, 12-16 oz., taste preferences, or how unhealthy you want it.
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Sparky’s Sauce
1 1/2 cups shredded Cheddar cheese
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm. Mix in half of
the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with tortilla chips.
1/3 c. Salad dressing(regular or Fat Free).
2 tbls. SPARKYS
¼ tsp. mustard
Boil eggs for 13 minutes, peal, cut in ½ & place on a plate. Add salad dressing, SPARKYS, & mustard together in a Ziploc baggie. Mix contents thoroughly. Cut off 1 corner of the baggie & fill each egg. Chill & serve when ready.