Winger's Sticky Fingers

We love Winger's Sticky Fingers but don't have a Winger's where we live. When I came across this recipe I had to try it. It tastes just like the real thing. I got the recipe from HERE and just changed it a little bit.

For the Sauce:

**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce!)
3/4 c. brown sugar
2 Tbsp water


Heat up hot sauce, brown sugar, and water in a saucepan until all the sugar dissolves. (you can double the recipe, it makes the perfect amount for the chicken and for dipping).


For the Sticky Fingers

1 pkg. frozen breaded chicken fingers


Bake chicken fingers in the oven according to directions on package. Once cooked through put them in a bowl with tight fitting lid and pour sauce over the top and shake it up until the chicken finger are covered in sauce.



Notes: To make Winger's Creamy amazing dressing just add it little bit of the sauce to ranch dressing, it is so yummy. In the original recipe they fried the chicken fingers in 1 c. oil instead of baking them. I tried it both ways and thought it tasted pretty much the same so I just bake mine to make it a little healthier.

Chocolate Marshmallow Brownies

1 box brownie mix
1 7oz jar of marshmallow fluff

Make brownies according to directions on box. Let cool for a hour. Spread marshmallow fluff on top of brownies.

Frosting:
1/4 cup cocoa
6 tbsp butter, softened
1 cup powdered sugar
1/4 cup canned evap. milk

Mix all ingredients until smooth. Frost brownies and serve.

Notes: If frosting seems too runny add more powered sugar until desired thickness.

Chili's Chocolate Chipe Paradise Pie

Crust:

1 cup graham cracker crumbs

9 Tbsp butter

9 Tbsp sugar

1 cup chocolate chips

Preheat oven to 350 degrees F. Melt butter and combine with the graham cracker crumbs and sugar. Press into bottom of a 9x13 pan. Top evenly with chocolate chips. Bake for 5 minutes until chocolate is melted. Spread melted chips out evenly over crust.

Filling:

1 1/2 cup flour

3/4 cup sugar

2 1/2 tbsp baking powder

1 cup milk

3 tbsp oil

1 tbsp vanilla

1 cup chocolate chips

3/4 cup shredded coconut

3/4 cup chopped pecans

Combine dry ingredients in large mixing bowl. Add milk, oil and vanilla and stir until smooth. Stir in chocolate chips, coconut, and nuts. Pour onto crust. Bake uncovered for 35 to 40 minutes, until a tooth pick comes out clean. To serve: 2 tbsp butter dash of cinnamon hot fudge and Carmel toppings Cut butter into small pieces and place on top of the warm cookie, let it melt then sprinkle with cinnamon. Serve while still warm top with ice cream, hot fudge, and Carmel.

Marinade for Grilled Steaks

This marinade is so good and really easy.

Ingredients:

2 Tbsp chopped fresh garlic

2 Tbsp Worcestershire sauce

2 Tbsp balsamic vinegar

2 Tbsp soy sauce

1/3 cup oil

1/2 tsp ground black pepper

Directions:

1. Mix all the marinade ingredients together in a bowl.

2. Pour over steaks

3. Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.

4. Remove the steaks for the fridge.

5. Bring steaks down to almost room temperature before grilling.

6. Season steaks with steak seasoning.

7. Grill for 6-12 minutes turning 3-4 times or until desired doneness.

Warm Cinnamon Milk

They had this in the faculty room of a school where I recently held a long-term sub position. I loved to drink a glass of it in the morning. Just as tasty as hot chocolate!

2 c instant powdered milk
1 T cinnamon
1 c non-dairy coffee creamer
1 1/4 c sugar

Mix ingredients and store in airtight container. Mix 1/3 of mix with 8oz hot water. Delicious!

Pineapple Salsa Chicken

I've been trying to use my crockpot more, so dinner is ready when I get home. I have found some super easy and delicious recipes. We tried this one first and served it over tortilla chips (like nachos). We loved it! Healthy, cheap, and easy!
I found this recipe at one of my favorite food blogs: melskitchencafe.com

*Serves 6-8

6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa (I used medium.)

Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy--you can drain off some liquid so it doesn’t make everything soggy (especially if eating in tortillas). Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.

*This recipe is very adaptable--I actually used 2 cans of black beans because that is what I had. It also freezes easily. I froze some of my leftovers in a ziploc bag, and they still tasted great (if not better) when I thawed them a few weeks later!

The Best Chicken Enchiladas

I have tried a lot of different recipes for chicken enchiladas and my family thinks these are the best. I've combined a couple different recipes and came up with this.

Chicken Enchiladas

10 oz can enchilada sauce (green or red)
3 to 4 chicken breasts
1 can cream of chicken soup
1 can chicken broth
8 oz. sour cream
1 onion (chopped)
1 bell pepper (chopped)
2 tsp chopped cilantro
1/8 tsp cumin
1/8 tsp garlic salt
8 to 10 flour tortillas
2 c. Mexican blend cheese
2 tsp. oil

Place chicken breasts and enchilada sauce in the crock pot on low for 4 to 5 hours. Shred the meat and put back in crock pot for about 1 hour. Saute onion and pepper in oil until tender. Combine soup, 3/4 can chicken broth, and sour cream. Set aside 1 cup of this mixture. To the remaining mixture, add chicken, onion, pepper, and all spices. Add 1 cup cheese. Place 2-3 T. of mixture onto each tortilla, roll up, and place the tortilla in a 9x13 pan. Add the remaining chicken broth to the reserved soup mixture and pour over enchiladas. Sprinkle remaining cheese over enchiladas. Cook at 350 for 30 minutes or until bubbly.

Chunky Chocolate Chip Peanut Butter Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12-ounce packeage) semi-sweet chocolate chips
1/2 cup coarsley chopped peanuts

Preheat oven to 375

Combine flour, baking soda, salt, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts.

Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.

Bake for 7 to 10 minutes or until edges are set but center are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

makes about 3 dozen cookies

Sugar Cookie Bars

A nice alternative to sugar cookies but without all the work. These were delish and super easy! I found these here and here.

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon zest (optional)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.

Cream Cheese Frosting
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (or almond extract)
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk. Spread over cooled cookie bars.
*You can also double the butter (1 cup) and omit the cream cheese.