Chicken Wings Marinara

Ingredients
1 dozen chicken wings or 2 dozen drumettes
2 tablespoons olive oil
1 tablespoon garlic powder or granulated garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
2 tablespoons Durkee Hot Sauce, or to taste
4 garlic cloves, chopped
Chopped fresh parsley, for garnish


Directions
Preheat oven to 400 degrees F.

If using whole wings, disjoint wings and remove tips; you should have 24 drumettes.

In a large bowl, toss the chicken with oil, garlic powder, salt and pepper. Arrange on a rack in a baking pan. Roast chicken in preheated oven until done, about 30 minutes.

Meanwhile, place the marinara sauce, hot sauce and raw garlic in a blender and blend to puree garlic. When wings are done, remove from the oven, and toss wings with half the sauce. Leave oven on. Return wings to oven for 10 minutes more.

Sprinkle the wings with parsley. Serve with the remaining sauce on the side to dip the wings into.

Caramel Brownies

Ingredients
9 ounces caramels, unwrapped
1 (14-ounce) can low fat sweetened condensed milk
1 (18 ¼ -oz) box light devil's food cake mix
½ cup (1 stick) light stick margarine, melted
½ cup semisweet chocolate chips


Directions
1. Preheat the oven to 350°F. Coat a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour.
2. In the top of a double boiler or in the microwave, melt the caramels with 1/3 cup of the milk. Keep warm and set aside.
3. In a large mixing bowl, combine the cake mix, margarine, and remaining milk. Beat at high speed with a mixer until very well combined. Spread half of the dough into the bottom of the baking pan. Bake for 6 minutes, then sprinkle chocolate chips over the partially baked dough.
4. Spread the caramel mixture over the chocolate chips. Crumble the remaining dough on top. Return to the oven and continue baking for 15 minutes, or until the sides pull away from the pan. Do not overcook. Cool in the pan on a rack and cut into 48 squares.