Wingers' Sticky Fingers!

So, I was strolling through a new blog I found the other night and came across these bad boys. If you've never heard of Wingers, I'm so sorry. Their sticky fingers are about the most amazing thing I've tasted.... ever. That is how much I love them. Now that I no longer live in Utah, I was sad I couldn't feast on them at will any longer. I saw this recipe and thought what the heck... and super glad I did. These taste EXACTLY like Wingers. It's uncanny. I accidentally bought pre-breaded chicken nuggets instead of chicken fingers and it was still so yummy that I couldn't even handle it. You're about to have a party in your mouth.

For the sauce (covers about 8-10 fingers):

3 TBSP Franks Red Hot Sauce (apparently no other sauce works, it must be Franks - found it in the BBQ sauce aisle no problem)

3/4 cup brown sugar

1/4 tsp salt

2 TBSP water

Heat up all sauce ingredients until sugar dissolves. Keep on low/warm until chicken has been cooked.

For the chicken fingers:

1 cup oil

1 package frozen breaded chicken fingers (nuggets worked fine, but I'd definitely get fingers next time)

In frying pan, heat oil and cook frozen fingers until crispy, browned and warm. Place on paper towel to remove some of the excess oil and then coat in sauce. I found it easiest to pour the sauce in some tupperware and shake the chicken up in it. Serve with ranch or bleu cheese dipping sauce and enjoy!

*Adapted from original recipe found here

(In case you need help finding Franks hot sauce, I posted a link on it's name in the ingredients)

Garlic Potatoes and Ham

8 small red potatoes, cut into wedges
1 tbs oil
About 3 cups broccoli
1 smoked sausage cut into bite size pieces
1 envelope herb with garlic soup mix

In a large skillet cook potatoes in oil for 10 minuets or till lightly brown. Stir in sausage, broccoli and soup mix. Cover and cook about 25 minuets or till potatoes are tender.
Recipe calls for cubed ham but I like the smoked sausage better.

Recipe and picture from Taste of Home

Lasagna Soup

1 lb ground beef
1/2 cup chopped onion
1 pkg lasagna hamburger helper
5 cups water
1 can diced tomatoes
1 can corn
2 tbs Parmesan cheese
1 small zucchini

Brown ground beef, drain. Add all ingredients. Bring to a boil, simmer till noodles and zucchini are tender. Serve immediately. Top with Parmesan cheese if desired. (Next time I will wait to add the zucchini till the noodles are almost done. They were a little too soft for me.)

Recipe and picture from Taste of Home.

Greek Turkey Burgers w/Yogurt Sauce

Yogurt Sauce:

1/2 cup plain yogurt

1/4 cup chopped red onion

1/4 cup chopped cucumber

Burger:

1 lb. ground turkey

1/2 cup plain yogurt

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

4 whole wheat buns

In sauce bowl, mix yogurt sauce ingredients and set in fridge until burgers are ready.

The original recipe says to broil the burgers. I thought I'd save time by using our George Foreman grill. Although it did save time, it was slightly on the dry side. So, I'm sure broiling probably holds in much more of the moisture...

Set oven control to broil. In another bowl, mix all the burger ingredients. Shape mixture into four even patties. Broil burgers with tops about 6 inches from the heat for 8 to 10 minutes, flipping patties after 5 minutes. Place burgers on buns and top with yogurt sauce.

Although ours turned out slightly more dry than I would have liked, they were still very delicious! The sauce added the perfect touch! My husband said it tasted almost like a gyro, so if you like gyros... you're set! Enjoy!

* Orignal recipe found here

Chicken Parmesan

This is by far the best Chicken Parmesan I've ever had, but I can't remember where I found it! It's a favorite that my family eats up every time.

Tomato Sauce:

1 tablespoon olive oil

1 small yellow onion, chopped (1/2 cup)

2-3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 tablespoon balsamic vinegar

salt to taste

1/4 teaspoon red pepper flakes

1/4 cup chopped basil leaves

Chicken:

cooking spray

4-6 boneless, skinless chicken breasts cut in half

salt to taste

2 large egg whites

8 tablespoons dry Italian bread crumbs

3 tablespoons grated Parmesan

5 tablespoons all-purpose flour

4-5 teaspoons olive oil

1/2 cup shredded mozzarella cheese

Your favorite whole wheat pasta

TOMATO SAUCE:

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from heat; stir in basil.

CHICKEN:

1. Preheat the oven to 425 degrees. Spray 9x13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip in egg, then flour, egg again, then press both sides into the breading to coat.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 4-5 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12-15 minutes.

3. While chicken is cooking in oven, cook your favorite pasta according to package directions.

4. Put pasta on a plate and spoon sauce and chicken over top.

Southwest Chicken Hasbrowns

2 boneless skinless chicken breasts, cut into bite size pieces

1/2 cup finely chopped red onion

1 large red potato, shredded (I used a baking potato, it worked fine!)

4 teaspoons chopped fresh cilantro, if desired

1/2 teaspoon salt

1 tablespoon olive or canola oil

Salsa & Sour Cream for garnish

1. In medium bowl, mix chicken and onion. Rinse shredded potatoes with cold water; drain on paper towels (be sure to drain them well; I didn't and mine were a slight bit on the soggy side). Add to chicken mixture. Stir in cilantro and salt.

2. In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Spread potato mixture evenly in skillet. Cook, without stirring, 6 to 9 minutes or until chicken is no longer pink in center and bottom of potato mixture is golden brown and crisp.

3. Place large plate over skillet; turn potato mixture upside down onto plate. Add remaining teaspoon oil to skillet. Slip potato mixture back into skillet, browned side up; cook 5 to 7 minutes, pressing lightly with pancake turner, until golden brown and crisp.

4. With pancake turner, divide chicken mixture in half; place on 2 plates. Top each with sour cream and salsa.

*Recipe found here

Soft Molasses Cookies

If you've ever been to Ben's cookies at the Gateway mall in Utah you know how amazing their cookies are. Every cookie they make there uses Kodiak Cakes mixes:
The last time I was there I went for one of their molasses cookies. I was an instant fan! They are perfectly soft and tasty. They offered me the recipe that I am now sharing with you. Make them as soon as you can. They are so easy and not just a holiday cookie.



Ingredients:

2 C Kodiak Cakes Flapjack Fix (you can find their mixes at popular grocery stores in almost every state. I got mine at Smith's here in Utah. I know they have them at Fresh Market, Fry's, Albertson's, Safeway,)
1 t cinnamon
1 t ginger
1/2 C + 1 t vegetable oil
3/4 C brown sugar
1/4 C molasses
1 egg

Mix oil, sugar, molasses and egg until smooth. Blend the spices and Kodiak Cakes Flapjack Mix, then add to the sugar and oil mixture. Bake at 350 degrees for about six minutes. Do not over bake. They are better if a little on the soft side.

* I replaced the 1/2 cup of vegetable oil with the same amount of plain greek yogurt. We thought it was healthier and very good.

**recipe from Kodiak Cakes Kitchen

Bourbon Chicken

What you need:
2 large boneless, skinless chicken breasts, cut into bite-size pieces

Olive Oil Cooking Spray (or 1 tbsp. olive oil)
1 garlic clove, minced
1/4 teaspoon dried ground ginger
1/4 tsp. ground cayenne pepper
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/3 cup reduce sodium soy sauce
1 Tablespooon cornstarch/1 Tablespoon water (optional)

Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.

Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes, or until chicken is cooked through.

If you prefer a thicker sauce, combine 1 tbsp. water and 1 tbsp. cornstarch in a separate bowl and add a little at at time to reach desired consistency. Serve with rice... enjoy!

* Recipe found here

Cream Cheese Danish Dip

We found a new kind of Ritz crackers at the store and decided to try them out recently. They're Brown Sugar Cinnamon Ritz and they're delicious! While snacking on them one day, I was scoping out the box and noticed a recipe for this dip on the back. I love anything with cream cheese and decided to give this a try. It's just what I needed to satisfy my sweet tooth without going wild on chocolate! I loved it; I hope you will too!

What you need:

1 8 oz package of cream cheese, softened

1 apple, chopped

2 TBSP seedless raspberry jam

1/3 cup granola

Brown Sugar Cinnamon Ritz (or cracker of your choice)

Heat oven to 350. Spread the softened cream cheese along the bottom of a 9" pie plate or 1 qt. casserole dish. Combine the apples and the jam; spread over cream cheese. Then top with granola. Bake 15 minutes or until heated through. Spread on crackers and enjoy!

Tomato Basil Linguine with Chicken

What you need:

5 oz linguine

2 boneless, skinless chicken breasts cubed

2 teaspoons garlic

1 can diced tomatoes with Italian herbs

1 1/2 teaspoons basil

Parmesan cheese for garnish

1. Cook linguine as directed on package. Drain and cover to keep warm.

2. Meanwhile, heat a skillet over medium high heat. Add chicken and garlic and cook until chicken is no longer pink.

3. Stir in tomatoes and basil. Heat to boiling, then reduce heat to low. Cover and simmer for 5 minutes.

4. Gently stir in linguine. Sprinkle with parmesan and enjoy!

* Recipe found here

Basil Quiche

3 eggs
2/3 cup milk
1/4 teaspoon each onion powder, garlic powder, and pepper
1/2 teaspoon salt
grated cheese
turkey chunks (or whatever meat you desire; I used bacon)
tomato slices (I didn't have any, but used red onion)
basil (chopped)

Whisk together eggs, milk, powders, salt, and pepper. Layer cheese, turkey, and basil (however much you want of each) in pie crust. I didn't have a pie crust on hand, so I just greased a pie plate. Gently pour in egg mixture. Place thinly sliced tomato on top for decoration. If desired, cut tomato into small pieces and include in layers instead. Bake at 350 degrees for 30-40 minutes. Done when the center of quiche doesn’t wiggle. You want it to have a little give, but not be squishy.

The fun thing about quiche is you can put whatever you want in it; add what you like. Broccoli, spinach, ham, olives, etc. ENJOY!

* Recipe from best friend

Safe to eat raw cookie dough

Who doesn't *LOVE* to eat raw chocolate chip cookie dough?

It's a delicacy at our house!

1 cup butter
3/4 cup brown sugar
1 (3 1/2 ounce) box instant vanilla pudding
1/4 cup milk
1/2 Tbsp. vanilla
1 tsp baking soda
2 1/2 cups flour
2 cups chocolate chips

In large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla and baking soda. Slowly mix in flour until smooth. Dough will be slightly sticky. Stir in chocolate chips and chill. DO NOT BAKE!


I modified the original recipe slightly by increasing the vanilla to 1/2 T and the flour by an additional 1/2 cup. Here's a few ideas for you... eat it plain, dip it like I did above, mix it into ice-cream or spread it like frosting onto a chocolate cupcake! The possibility are endless.

French Toast Casserole

Spray a 9x13 baking dish with pam. Cut the crust off about 16 pieces of bread. You should fit about 8 pieces in the bottom of your pan.
Mix 1 softened cream cheese package and 1/3 cup of maple syrup. Spread this mixture over the bread, then put your last layer of bread on top of that.
Mix 6 Eggs and 1 Cup of Milk; pour this mixture evenly over the top of the bread
Best if you make the night before and refrigerate.
Bake at 350 degrees for about 30-35 minutes (or till golden brown) Serve with homemade syrup below!

Homemade Syrup

2 TBS Butter
1 Cup Buttermilk
1 Cup Sugar
3 TBS Karo Syrup

Bring the above to a boil, and then add 1 tsp. Baking Soda and 1 tsp Vanilla, and stir. Put this in a large stock type pot because when you add the soda it make boil over if your pan isn't big enough. Once combined and heated, pour on top of casserole! Enjoy!

*Recipe from cousin