Buffalo Chicken Dip

Ingredients
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

Directions
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.

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A Delicious Burger

Took one pound of ground beef (85/15) and added ca. 15 tbs of Sparky’s sauce, 3 cloves of minced garlic, and some salt and pepper. Mixed this thoroughly. Made three patties and grilled them. To this grilled burger I added a bit more sauce, a slice of cheddar cheese, and an over-medium egg. Served this burger on a toasted croissant.

Delicious.

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Chicken Breast Bake

Bowl 1 — Two eggs with about 3 tablespoons of water, whipped together with a fork.

Bowl 2 — 1 cup of bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper. All ingredients mixed together.

Two skinless/boneless chicken breasts were rinsed under cold water and pated dry with a paper towel. Each breast was dipped in the egg wash, and then in the bread crumb mixture. This gives a nice breading for the beasts. Each breast was pan-fried (vegetable oil) on each side for about one minute, just until golden brown on the surface. Then the breasts were transferred to a baking dish and baked at 375 degrees for about 35 minutes. The baking dish was removed from the oven and about 10 tablespoons of Sparky’s sauce was placed on the breasts. The breasts were cooked for another 5 minutes to get the Sparky’s sauce hot and bubbling! Remove from the oven and enjoy. We paired these delicious breasts with sweet corn and a baked potato.

Enjoy!

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Deviled Eggs

6 eggs
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.

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Scottish Eggs Dipped in Sparkys

Ingredients
6 Hard boiled eggs
1 tube Jimmy Dean breakfast sausage
1 cup fine cracker crumbs

Directions
You can use any type of crumbs, like a flavored shake n bake or whatever depending on your flavor.

Pre-heat oven to 375 degrees

Take the sausage and make little patties and flatten out real thin. Then wrap the patty around the egg making sure the egg is totally covered. Then roll in the crumbs to coat. Do this to all 6 eggs and that should use up one of those tubes of sausage.

Place a cookie cooling rack inside of a bigger pan that has sides around a 1/2 inch high. This way the sausage grease drips off but doesn’t make your Scottish egg soggy.

Place in oven for 20 minutes then raise oven temp to 400 Degrees for another 10 minutes. Temp of sausage should be 165 degrees now.

Dig in and deep each bite into Sparkys wing sauce for a great breakfast.

I would imagine you could put the sausage in a bowl and add a 1/4 cup of Sparkys sauce and maybe some jalapeno slices to really give that sausage a little kick before wrapping around egg.

Enjoy

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Sparky Q’s (kicked up sloppy joes)

Brown 2 lbs lean ground beef with 1 large onion finely
chopped and 1 green pepper finely chopped

While browning add 2 tsp of each:
pepper, salt and chili powder

Once browned drain any fat

Add 1/4 C of Sparky’s Sauce
Add 1/4 C of Bbq sauce (kraft original)
Add 1/4 C brown sugar
Add 2 T of crushed red pepper flakes
And finally add 1 11oz can of tomato soup

Let simmer for 10 minutes and DIG IN!!!

Optional-2 tsp of red pepper and 2 T of hot pepper sauce.

Further optional-2 tsp liquid smoke

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Buffalo Chicken Pizza/Sparky’s Style

This recipe is made to fit in a 17x12x1inch deep cookie sheet pan.

Ingredients:
1 Jar Sparky Sauce
1 box Chef Boyardee Pizza Kit
2 Chicken Breasts depending on size or number of pizzas made.
1 large package Shredded Colby jack and Monterrey Cheese(Goes great with pizza, trust me)
Ground Pepper
Extra virgin olive oil

Cook chicken:
First off begin preparation of the chicken. I like to slow roast mine in a crockpot, but you can also boil if you lack time. I prefer the slow roast because it comes out more tender.

Prepare Dough:
When the chicken is close to being done mix the dough both packages from the Chef Boyardee pizza kit. Drizzle it slightly with olive oil(slightly), cover and let sit for time recommended.

Shred Chicken:
Take chicken out of crockpot or pot it’s boiling in, and shred it as much as possible. Again, using a crockpot makes this much easier and tastier in my opinion.

Preheat oven to 385degrees

Take cookie sheet and lightly brush it with Olive oil.

FINISH DOUGH:
Take out dough, roll it out on to cookie sheet, making sure the edges stick up above the rest of the dough.
Poke holes with fork.
LIGHTLY brush olive oil on top of dough and edge crusts.

Now spread Sparkys sauce on top of dough, get a pretty decent layer, just not TOO thick. Remember you can always dip your pizza into more!!

Take chicken and spread it all over the pizza, inch by inch. This should use most of your chicken, if not all.

Then take Colby and Moterrey Jack cheese, and put it on top of chicken, make it heavy, as it will melt and settle amongst the chicken. This helps to keep everything together nice and tight.

Sprinkle Ground Pepper on top for extra flavor.

Put in oven for about 15 min. or until cheese is golden, lighty brown, and dough crust is brownish.

Take it out, and let it sit for about 10 min or so. It will need a little time to cool and form together.

From there cut up and serve. Serve with ranch, or even Blue Cheese, or some more Sparky’s. ENJOY!!! Best pizza I’ve ever had.

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Pulled Pork Sandwich

Ingredients
1 teaspoon vegetable oil
1 (4 1/2 pound) pork shoulder roast
1 1/2 cup Sparky’s sauce
2/3 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 poppy seed or wheat hamburger buns, split
2 tablespoons butter, or as needed

Directions
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook until the roast shreds easily with a fork, 5 to 6 hours on HIGH or cook for 10 to 11 hours on LOW (flipping halfway if possible).

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices, turn slow cooker to WARM and let sit for 15 minutes in the sauce, stirring occasionally.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

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Grand Island Veggie Dip

Ingredients
2 c. Sparkys
1 c. Dreisbachs Blue Cheese Dressing(you need a thick blue cheese & this works the best)
2 Tbls. Chipotle Tabasco
2 Tbls Sriracha(depending on how hot you want it.
1 Tbls granulated sugar

Directions
Combine all ingredients in bowl. If it’s too runny you can always a little more blue cheese.

– Jeff

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