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.