Chocolate Caramel Pie

I have discovered a new, wonderful, decadent dessert this weekend. My wonderful Mother-In-Law introduced me to the fine points of Chocolate Caramel Pie. Oh the Bliss!!! Warning, this recipe is not for the calorie watchers!

Caramel Pie

2 cans Sweetened Condensed Milk
2 cups Milk Chocolate Chips
1 9" graham cracker crust
1 container thawed Cool Whip

In a large pot, place the cans of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the cans covered.
Pour Chocolate chips into the bottom of the pie crust. Once the milk is ready, carefully open cans and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve and Enjoy!

"La Brea Tar Pit" Chicken Wings

So we've survived the epic move. One week of packing, moving in with my aunt for a week, and then moving into an apartment a week later. All I have to say is wow. But we made it and we're settled in somewhat until we find our forever house. Here's one of my favorite chicken wing recipes, just in time for Super Bowl Sunday! Go Green Bay!

4 pounds chicken wings, split at joint and wing tips discarded
1 cup soy sauce
½ cup dry red wine
½ cup plus 1 tablespoon sugar
¼ teaspoon ground ginger

• Put a rack in middle of oven and preheat oven to 400°F.
• Arrange wings in one layer in a large roasting pan.
• Combine remaining ingredients in a small saucepan and heat over moderately low heat, stirring, until sugar is dissolved. Pour evenly over wings.
• Bake for 45 minutes. Turn wings over and bake until sauce is thick and sticky, 1 hour to 1 hour and 10 minutes. Transfer wings to a platter and serve with ranch or bleu cheese dressing.