Wingers Sticky Fingers

We recently perfected this recipe while making a plate of sticky fingers to share. We were out of eggs and were surprised when these turned out better than any other we have made before. I have posted the new recipe below. Hope you enjoy it as much as we do!

Wingers Sauce
6 TBSP Franks Red Hot
4 TBSP water
1 1/2 c. brown sugar

Combine in a sauce pan over low heat until smooth.

Chicken Strips
Milk
seasoning salt
salt
pepper
flour
raw chicken tenders (or chicken breasts cut into strips)
vegetable oil

Start heating oil in a large pan/pot. Pour 1 - 2 cups of milk in a container. Put flour in separate container, add seasoning salt, salt and pepper to taste and mix together. Place your chicken in the milk mixture and let sit for a minute or two. Next dip the chicken into the flour mixture until covered. Place the covered pieces back in the milk and then dip in the flour mixture once more. Place coated chicken on a separate plate. Once oil is heated to about 350, place the chicken in the oil. You can place around 6 chicken strips in the pan at a time. Let them cook for about 10 mins, flipping halfway through. Use a meat thermometer to make sure the chicken is done, or cut the thickest one open to check. Place the done chicken on a cooling rack and then dip into the sauce immediately. Dipping the chicken in right way will help the sauce stick to the chicken. It's now time to dig in. Serve with ranch and celery. Enjoy!!

Chicken Enchiladas

2-4 chicken breasts
2 10 oz cans green chile enchilada sauce
1/2 cup sour cream
1 can northern beans
tortillas (about 8)
cheese

Put chicken in crockpot with enchilada sauce. Cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Take chicken out of crockpot and shred it. In crockpot mix sour cream with sauce. I used my little hand blender to make it nice and smooth. Put about 1/4 cup of sauce on the bottom of a casserole dish. Mix drained beans with chicken and about 3/4 cup of sauce. Take tortillas, place spoonful of chicken mixture in the middle of it, add some cheese, roll it up and then place it in the casserole dish. Continue this til you are out of the chicken mixture. Pour sauce over the tortillas. Sprinkle cheese on top. Place in oven at 350 and bake for about an hour.

Sticky Finger Rice Bowl

A few months ago I found an amazing Winger's sticky finger sauce recipe here. We have used it to make sticky finger salad and sticky fingers. It is the best. Well tonight I was craving the sticky finger rice bowl, so we made it :) Here is what I came up with.

Sticky Finger Rice Bowl

chicken cut into strips/pieces

rice

veggies

homemade wingers sticky finger sauce

First start making the chicken sauce. The recipe for the sauce can be found here. Here is the recipe so you don't have to go there to find it:

6 Tbsp Frank's Hot Sauce

4 Tbsp water

1 1/2 c. brown sugar

Heat all in pan until the sugar is dissolved. Instead of regular franks sauce we used their Red Hot Wings Sauce: Sweet Heat BBQ this time and it was sooo good. Regular Franks is amazing too.

Next cook the chicken in a few tablespoons of oil until done. Drain most of the oil. Add the sauce to the chicken and cook for a min or two, mixing well the whole time. Take pan off heat and mix a bit more. Let the chicken sit in the sauce for a bit.

In the meantime cook the rice and veggies. While rice and veggies are cooking- start the sauce to put on top the rice.

Sauce:

1/4 cup soy sauce

1/2 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
2 tablespoons cornstarch
1/4 cup cold water
a spoonful or two of wingers sauce

Add all ingredients into a small sauce pan except 1/4 c water and cornstarch. Mix those together in separate bowl and then add to the rest. Bring to boil, then turn down to low and keep warm til everything is done.

Once rice and veggies are done plate up the food. Place desired amount of rice on plate, top with veggies, chicken and sauce and ENJOY!

Potato Soup

4 cups chicken broth
2 cups peeled and cubed potatoes
garlic powder
seasoning salt
pepper
onion powder
2 heaping spoonfuls sour cream
1/4 cup heavy cream
1/2 cup milk
4 tbsp corn starch
cheddar cheese

Combine potatoes, broth and seasonings to taste. Boil on medium heat until potatoes are tender. Mix milk with corn starch, pour into soup. Reduce to low. Add sour cream and have cream, mix til blended. Add cheese, mix, serve and enjoy :)

roughly based off of this recipe: http://manouvellemode.blogspot.mx/2012/01/creamy-potato-soup.html

Calzones

Tonight pizza was on the menu. I knew Thomas needed something a little more filling for dinner, so I decided to make some calzones for the first time ever. They didn't turn out the prettiest, but they were AMAZING!

Calzones

1 Jiffy Pizza Dough Mix
melted butter
desired fillings

Make the Jiffy pizza dough as instructed on box. Split dough in half. Roll one half into ball and then roll out into a large circle.  Spread desired sauce onto half of the rolled out dough, leaving the edges clean so that you can pinch it closed later. Add topping on top of that. Fold dough over and pinch edges. Transfer to greased cookie sheet. Brush top with butter. Bake at 375 for 20-30 mins or until done.

Suggested toppings: BBQ sauce with chicken, cheese and spinach; ranch with chicken, cheese, spinach and tomatoes

Raspberry Cream Brownies

All of the following recipes are from my fabulous Aunt Jeanette Gulbransen. Count yourself lucky, these are top secret recipes that she doesn't share often and she gave me permission to share it.

Raspberry Cream Brownies

Brownies
3 cups sugar
3/4 cup cocoa
3 cubes softened margarine or butter
5 eggs
2 tsp vanilla
2 1/4 cup flour
Mix all ingredients together until creamy. Scrap bowl and mix more. Use a deep pan cookie sheet to bake. Butter pan and flour it.

Hint: batter should be fairly thick when putting in the pan, poor batter in the middle of the pan and spread out leaving an inch space between batter and edge of pan. When it cooks it will fill to the edge. If you don't the batter will cook over the edge. Cook at 350 for 20-25 mins or until done.

Raspberry cream filling
8 oz cream cheese softened
1 cup powdered sugar
1 cup raspberry preserves (or any preserves, I added blackberry to mine as well)

Mix until smooth, you might add more powdered sugar to make it thicker, spread over brownies put in fridge or freezer. Then make chocolate glaze and put that on top.

Chocolate Glaze
1 cube butter/margarine
1 cups chocolate chips

Melt together and then spread on top of brownies. Refrigerate to harden.

Chicken Parmesan

2 raw chicken breasts cut in half
2 eggs
1/4 c milk
1 cup bread crumbs
1/2 cup parmesan cheese
garlic salt
onion salt
italian seasoning
4 slices mozerella cheese
spaghetti sauce
angel hair pasta
olive oil

In a pan mix together milk & eggs. In a seperate pan mix together bread crumbs, parmesan cheese, garlic salt, onion salt and italian seasoning. Add however much garlic salt, onion salt and italian seasoning you prefer. Dip chicken into milk/egg mixture, then into bread crumb mixture. Heat about 2 tsp of olive oil in a frying pan.

Place coated chicken in pan and cook until browned on each side. Place in greased baking pan. Top with a spoonful of sauce and one slice of cheese. Bake for about 30 mins at 350 until chicken is done.

While chicken is cooking boil the pasta and heat or make the sauce. Serve with corn, breadsticks and pasta and enjoy!

(sorry about the horrible pic, I was in a hurry)