Winger's Sticky Fingers Recipe

There is a restaurant here in town called Wingers. They have these really yummy sticky chicken fingers on their menu with their really yummy sticky sauce.  Well at sixsistersstuff, I found a copycat recipe and it is even better than the restaurant!  (I went light on the hot sauce since theirs is super spicy, the origninal recipe called for 6 Tbl. of hot sauce, I cut it to 4.)  This is a quick and easy meal that my whole family loves!

1 pkg. frozen breaded chicken strips (We use Tyson brand)

4 Tbl. Frank’s Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

6 Tbl. water

1 1/2 c. brown sugar

Prepare the chicken strips as directed on the back of the package.Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved. Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.
Serves 2-3 people.

Snowball Cookies

1 cup butter
1/2 cup confectioner's sugar plus 1 cup for dusting
1/2 teaspoon salt
1 cup finely chopped almonds or pecans
1 Tablespoon vanilla extract
2 cups sifted all-purpose flour

Cream butter in a mixing bowl.

Gradually add sugar (1/2 cup) and salt.

Continue creaming until light and fluffy.

Add nuts and vanilla extract.

Blend in flour gradually. Mix thoroughly.

Shape into teaspoonful balls.

Place on ungreased cookie sheet.

Bake at 325° F. for 15-20 minutes.

Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.

Place some confectioner's sugar in a Ziploc bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.

 

I have heard these taste best when they sit for a couple of days.  We never seem to have any left that long. Maybe I will try some and hide them away...yeah right!

White Chicken Chili Soup

White Chicken Chili Soup

     

4 cups chicken broth

4 15.5 oz. cans Great Northern Beans drained and rinsed

2 cups shredded chicken

1 small can diced green chilies

1 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. oregano

1/2 tsp. pepper

1 cup sour cream

2 cups shredded cheese Monterrey Jack or Mexican Blend

 

Instructions

1. In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
2. Right before serving, stir in sour cream and cheese until it is all blended and melted.

Recipe found at http://lilluna.com/white-chicken-chili-soup-recipe/

Crockpot Christmas Candy

Good heavens!  Made this tonight for our Christmas Goody plates for the neighbors.  SOOOO good!  The white chocolate and peanut butter chips are a lovely twist on an old favorite.  Make some, you will LOVE it!
1 - 16 oz jar unsalted peanuts

1 - 16 oz. jar salted peanuts

1 - 12 oz bag semi-sweet chocolate chips

1 - 12 oz bag milk chocolate chips

2 - 10 oz bag peanut butter chips

2 - 1 lb pkg white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 90 minutes. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Crispy Onion Chicken Tenders

4 boneless, skinless chicken breasts cut into strips
3/4 cup honey mustard (we made our own, YUM!)
2 cups French’s French Fried Onions, crushed

Preheat oven to 375 degrees.  Dip each chicken strip in honey mustard then coat in crushed french fried onions.  Place in a baking dish lined with foil and sprayed with nonstick cooking spray.  Cook for 18-22 minutes, or until cooked through.

Homemade Honey Mustard 

1/2 c Mayo

1/4 c Mustard

1/4 c Honey

1 T. Rice Wine Vinegar

dash of salt

cayenne pepper to taste

Mix and you are ready to go! 

Coffee Creamer Ice Cream Recipe

I got an awesome deal on an ice cream maker that doesn't require ice or salt. We have been having fun experimenting with it.  Here is a great recipe for easy home made ice cream.  Looking forward to trying the pumpkin flavor near the holidays.

Ingredients

• 1 cup flavored liquid Coffee Creamer(today I used Peppermint Mocha)
• 2 cups heavy whipping cream (I used whole milk)
• 1/4 cup sugar
• 1/8 teaspoon salt 

Instructions

1. Stir sugar and salt into creamer and whipping cream until dissolved.
2. Add to Ice Cream Maker and follow manufacturer's directions (mine took approximately 20 minutes to reach soft serve consistency) 
3. Serve up and eat right away or put it in the freezer for later.  Yum!   

For Pumkin Spice ice cream, mix the following and add to the recipe above:
1 cup pumpkin purée 
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
1/4 teaspoon ground nutmeg

Green Tea Ice Cream

•  2 cups Half and Half (or 1 cup whole milk + 1 cup heavy whipping cream)
• 2 Tbsp. (18 g) green tea powder (matcha)
• ½ cup sugar
• Pinch of salt (about 1/16 tsp.)

 In a medium saucepan, whisk together the half and half, sugar and salt.
Start cooking the mixture over medium heat, and add green tea powder. Stir often and cook until the mixture starts to foam and is very hot to the touch but not boiling.
Remove from the heat and transfer the mixture to a bowl sitting in an ice bath. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for 2-3 hours.
Once the mixture is thoroughly chilled, transfer to a pre-chilled ice cream maker and churn according to the manufacture's instructions (20-25 minutes). Transfer the soft ice cream into an airtight container and freeze for at least 3 hours before serving.

Quick and Easy Omelet Roll Ups

Such a simple way to make multiple servings of omelets all at once!  We tried this tonight and it was great.  All I had was bacon bits and cheese. Next time I will get more creative, but that is the beauty of omelets. You can go as basic or as crazy as you want!

Ingredients

• 1/2 cup milk
• 1/4 cup all-purpose flour
• 6 eggs
• salt and pepper, to taste
Toppings:(go as simple or as creative as you like)
• 1 cup shredded cheddar cheese
• 1 tomato, chopped
• 1 small green pepper, chopped
• 1 green onion, sliced
• 6 ounces bacon, cooked and chopped

Instructions

1. Preheat oven to 450. Spray or grease a 9x13 glass baking dish.
2. In a medium bowl, whisk together the milk and flour. Add the eggs, salt, and pepper; beat until well blended. Pour the egg mixture into the prepared pan.
3. Bake for about 6-7 minutes. The egg should be fully cooked with no runny spots.
4. Top the egg evenly with 1 cup shredded cheese and your favorite omelet toppings. Return to oven for about 1 minute, or until cheese is melted.
5. Remove from oven and use a spatula to loosen the egg from the sides of the pan. Then gently, but tightly roll up the omelet. (I could not get mine to roll, so I folded it over on both sides)  Slice the roll into individual servings. If desired, serve with salsa, ketchup, sour cream, green onions, or shredded cheese, etc.  

More great ideas for toppings...sausage, ham, spinach, avocado, onion, mushrooms, jalapenos, feta, asparagus, artichokes, broccoli, ricotta, Swiss cheese, crab, basil, olives, leftovers, etc.

This great recipe was found at
http://fabulesslyfrugal.com/omelet-roll-up-recipe/

Vanilla Ice Cream

makes about 1 quart
3 egg yolks
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
1 1/2 t. vanilla extract
pinch of salt

1. Whisk yolks in a small bowl. Set aside.
2. Heat the heavy cream, whole milk, and sugar in a saucepan over medium-low heat, stirring occasionally, about 5 minutes. Temper (slowly add and whisk so it doesn’t cook the eggs) 1/2 cup cream mixture into yolks, then slowly whisk yolks into remaining cream mixture.
3. Cook the custard over medium-low heat, stirring occasionally, until thickened, about 4-5 minutes. Remove from the heat and add the vanilla extract and salt.
4. Fill the sink with a few inches of cold water and a few handfuls of ice. Pour the custard into a bowl and place in the ice bath for 8-10 minutes.
5. Remove bowl, cover with plastic wrap, and chill in the refrigerator for 4 hours-overnight. Churn in an ice cream maker according to the manufacturer’s directions.

Cinnamon Swirl Bread Machine Recipe

Makes Two Delicious Loaves!

• 1 cup milk
• 2 eggs
• 1/4 cup butter
• 4 cups bread flour
• 1/4 cup white sugar
• 1 teaspoon salt

• 1 1/2 teaspoons active dry yeast
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons softened butter, divided
• 
  

Directions

1. Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
2. Mix walnuts, brown sugar, and cinnamon in a bowl.
3. Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
4. Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. 

Crab Won-Tons

1 Package of cream cheese, softened
2 8 ounce packages of imitation crab or lobster, chopped (also mini shrimp are really good in this)
4 green onions, finely chopped
You may want to heat up the cream cheese so it mixes easier.  We always do!

We make our own won tons without a recipe.  Last night we had these fabulous lobster won tons.  I wanted to write down the recipe so we don't forget. It is really simple!  Another tip, don't bother with won ton wraps. Go big and use egg roll wraps.  Instead of 80 mini won tons, we enjoy 20 larger won tons. It takes less time to assemble them and you won't spend the whole evening standing at the frying pan!  Once you have put the filling in the middle of your wrap and folded it using whatever method you prefer, just heat some oil in the frying pan.  Brown each side and you are ready to eat!

We also make hamburger and cream cheese won tons.  Use about a pound of cooked ground beef and add half a package of cream cheese to it, so simple.  We like to dip ours in a sauce made of pineapple juice and ketchup.  Just heat and taste to make sure you get the proportions right.  A pretty simple but super yummy meal!

Last night I made coconut rice to go with our won tons.

1 c. coconut milk simmered with a few pinches of salt and 2 T. sugar poured over 1 cup cooked rice(I always use 2 or more cups of rice to each cup of coconut milk or it is too soupy)   Last night I served the rice with pineapple chuncks and we mixed them in. I think this would be a great side dish with pineapple and mango pieces. Might take it to the next ward pot luck!

Pesto Roast Beef Sub Sandwiches...YUM!

From one of my favorite websites:  http://fabulesslyfrugal.com/pesto-roast-beef-sub-sandwich-recipe/

A great sandwich for summer! We had this tonight, everyone loved it!

• 1 loaf French bread
• 1/2 cup light mayonnaise
• 2-3 tablespoons pesto
• 7 ounces sliced roast beef
• 4 ounces sliced Provolone cheese
• 1 sliced tomato
• 1 sliced red onion
• 2 cups spring mix greens

Instructions

1. In a small bowl, mix together the mayonnaise and the pesto. Slice the loaf of French bread in half lengthwise. Spread the pesto mixture over each half of bread. Layer the roast beef onto one of the halves. Then add the sliced cheese, tomato, red onion, and mixed greens. Top it off with the other half of bread. Slice the sandwich into individual servings and enjoy!

Strawberry Poke Cake

From the amazing website, Six Sisters Stuff!  I made this tonight and as luck would have it Adrienne came over for dinner and got to enjoy it with us!  Yum!

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )
Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake
Ingredients:
Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water
Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping:
1 pound strawberries, diced
Directions:
Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Oven Baked Tacos

I made these last night for after Jacob opened his mission call.  They were quick, easy and delicious. I did half in a 6 inch flour tortilla and half in corn tortillas.  Both tasted yummy!

• 2 lb ground beef
• 1 can refried beans
• 1 can of tomato sauce
• 1 packet taco seasoning
• 2 cups shredded cheese
• 12 tortillas/hard taco shells

Brown the ground beef in a large skillet. Completely drain all grease. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (add little at a time, if you add too much the  filling to be too runny and your tacos will be soggy on the bottoms).
Blend well and scoop into the tacos, then stand them up in the baking dish. Then just sprinkle the cheese over the top and bake at 375 degrees for about 10 minutes.

http://recipegeni.com/main-course/oven-baked-tacos/

Sugar Cookie Bars....SO YUMMY!

I made these in a 9x13 pan, but I think next time I would use the  next size up, 12x15 I think the 9x13 made them a little too thick, but maybe you will prefer them that way!  These are great for a quick dessert for a pack meeting or church activity!

• 2 1/2 cup baking flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 cup sugar
• 1/4 cup powdered sugar
• 1/2 cup salted butter softened
• 1/4 cup sour cream
• 1 tsp vanilla
• 1 egg white
• 1 egg
• Butter cream frosting:
• 1/2 cup unsalted butter -softened
• 3 cups powdered sugar
• 3 TB half and half
• 1/2 t vanilla
• 1/4 tsp orange extract(I didn't have this so I just used a little extra vanilla)
• Orange food coloring (optional)

Instructions

1. Pre-heat oven to 350. Combine flour, salt and baking powder in a medium. sized bowl. Set aside.
2. With a mixer combine butter, sugar and powder sugar until fluffy (about 3 minutes). Pour in vanilla,eggs and sour cream and mix until combined. Then pour dry ingredients in this bowl and mix until combined.
3. Place mixture in a buttered 9x13 glass pan. Bake for 20 minutes or until lightly browned. Do not over bake.
4. For frosting, combine ingredients in large bowl and beat with a mixer for 2 minutes, or until fluffy. :)

Hot & Sour Soup...Best Recipe EVER

I have had this recipe for years and have no idea where it came from.  It is best made a day or two early.  Let the ingredients get to know each other, then you will have hot and sour perfection! Oh, and I always double this recipe.

6 cups chicken stock

bring to a simmer then add:

2 T soy sauce
2 T garlic and red chile paste (we use rooster sauce, sriracha) (I go light on this, maybe 1/2 to 3/4 what it calls for)



simmer for 10 minutes, then add
1/4 pound Julienned BBQ Pork
3/4 t pepper(Again, I tend to go light so the soup isn't too hot, like about half)
1/4 cup white vinegar
1 can sliced bamboo shoots
1 can baby sweet corn cobs
1 can sliced water chestnuts
1 can peeled straw mushrooms
1 cup sliced shittake mushrooms (feel free to use dried and just reconstitute)
1/2 pound tofu, sliced into 1/4 to 1/2 inch cubes

simmer 10 more minutes
while simmering mix:
5 tablespoons cornstarch & 5 tablespoons of water
mix then add
4 eggs, beaten, in a thin stream over the surface of the soup
Let stand 10 seconds then gently stir in 1 t. sesame oil

Yeah, I know this recipe looks terrifying, but it is WELL worth the effort.  We like to make a double batch and eat it for several days in a row.  It also freezes well too, so you could freeze single servings for later!