Winger's Sticky Fingers & Amazing Sauce

Danny LOVES Winger's sticky fingers, so I knew that I had to try this recipe for him. He said it was really good & tasted just like Winger's!

Winger's Sticky Fingers & Amazing Sauce


3 Tbsp. Frank's Hot Sauce (it has to be Frank's Hot Sauce--no other sauce will taste as good)

3/4 C. brown sugar

2 Tbsp. water




Heat up hot sauce, brown sugar, & water in a pan over medium heat until all the sugar dissolves (I let it simmer for about 2 minutes). That's it for the sauce! Brush the sauce on cooked chicken fingers & enjoy. Mix some of the sauce with some ranch to make the creamy amazing sauce.





*I bought frozen chicken fingers (they were whole grain breaded & really good) & baked them in the oven instead of frying them.




*I doubled the sauce just to make sure there was enough for the chicken & for dipping. It was plenty, so I'm going to freeze the rest for next time!






*These go great with these oven fries!





recipe from Favorite Family Recipes blog

Beehive Bundt Cake

These were the Beehive cakes that we did for New Beginnings. They were the centerpieces & the refreshments. Everyone thought they were really cute & yummy! We used this beehive cake pan, but I'm sure it would work great using a regular bundt or cake pans.

Beehive Bundt Cake

1 spice cake mix

1 small instant vanilla pudding mix

1 C. cooking oil (I used 1/2 C. canola oil, 1/2 C. unsweetened applesauce)

1 C. water

4 eggs (I used 2 eggs and then Egg Beaters for the rest)

Beat all together. Put into greased bundt pan (the spray with the flour in it works best--if you don't have some just use regular spray & then flour the pan). Bake at 350 degrees for 40 to 45 minutes or until inserted toothpick comes out clean. Cool for 10 minutes then turn out and brush glaze on. Cool for at least 2 hours. Assemble the cake by putting a thin layer of buttercream frosting on the flat side of each cake & then press together. Drizzle royal icing over the top.

*This would work well using round cake pans & just put the buttercream frosting in between the 2 layers and then on the top.

Glaze

1/2 C. honey

1 1/2 Tbs. fresh lemon juice

1/4 tsp. salt

In a small saucepan over medium heat, stir together the honey, lemon juice and salt and bring just to a simmer, about 2 minutes. Remove from the heat.

Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before assembling and decorating.

*I was curious to see how this glaze would taste, but it was really good with everything, so give it a try!

Buttercream Frosting

1/2 C. butter-room temperature

1 1/2 Tbsp. whole milk (I just use skim milk)

2 1/2 C. powdered sugar

1 tsp. vanilla

Beat butter and sugar. Very slowly add milk and vanilla until you reach desired consistency (you may need more milk).

*You might need more buttercream frosting if you're using 2 cake pans.

Royal icing:

1 cup powdered sugar, sifted

2 to 3 tsp. milk

To make the royal icing, in a small bowl, stir together the confectioners' sugar and the 2 tsp. milk until smooth. If necessary, add more milk 1/2 tsp. at a time until the icing is thick but still pourable.





*The royal icing is mostly for looks, so you could definitely leave this out without sacrificing the taste.






recipe from Melissa

Mexican Casserole

This is tasty & so easy--I love crockpot recipes!

Mexican Casserole


1 lb. cooked ground beef (I only used 1/2 to 1 C. & it was plenty)

1 C. cooked rice (I used brown rice. I cooked a bunch & put some in the freezer for later use)

2 cans chili (I used Nalley)

1 small can green chilies (I used 1/2 of a can & froze the rest for another time)

1 can corn, drained

1 C. ketchup

1/2 C. chopped green peppers (I didn't use these)

1/2 C. chopped onions (I just used onion powder)

1 pkg. or 4 Tbsp. chili seasoning mix/chili powder

garlic powder, to taste




Combine all ingredients & put in dutch oven or casserole dish. Cook at 350 degrees for 30-45 minutes (or until the casserole reaches 165 degrees). Top each serving with any of the following toppings: cheese, sour cream, salsa, hot sauce, olives, green onions, and avocados/guacamole. Serve with tortilla chips. This could also be used as a burrito filling.





*I did mine in the crockpot & it worked great--just combine all of the ingredients & cook on low for 5-6 hours.






recipe from Barb

Oatmeal Muffins

These are yummy muffins & are really good with jam or peanut butter or just plain!

Oatmeal Muffins


1 C. oatmeal (I used quick oats)

1 C. buttermilk (I just did 1 C. skim milk and 1 Tbsp. lemon juice (can also use vinegar) and let stand for 5-10 minutes)

1 egg (I use egg beaters)

1/2 c. brown sugar (I did 1/4 C. honey)

1 C. flour (I used whole wheat)

1 tsp. salt (I did 1/2 tsp.)

1 1/2 tsp. soda

1/4 C. melted butter (I did 1/8 C. oil & 1/8 C. unsweetened applesauce)





Pour buttermilk over oatmeal and let stand for 5 minutes. Combine sugar & egg & then add oatmeal mixture. Add sifted dry ingredients. Add melted shortening. Pour into greased muffin pans. Bake at 400 degrees for 10-15 minutes or until toothpick inserted in center of muffin comes out clean. Makes 12 muffins.






recipe from Introductory Foods: HFED 110 by Carma Sutherland

Crockpot Corn Chowder

This was SO fast & easy & very good too!

Crockpot Corn Chowder


2 cans creamed corn

1 can cream of mushroom soup

2 1/2 C. milk (I used skim & it worked great)

2 C. frozen southern style hashbrowns (I usually add a little extra)

1 C. diced ham (I didn't use this)

2 Tbsp. butter (I didn't use this)

salt & pepper, to taste

1 1/2 tsp. chicken base (recipe didn't call for it, I just added it in)

onion powder, to taste (recipe didn't call for it, I just added it in)

1 tsp. minced garlic (recipe didn't call for it, I just added it in)






Combine soup & milk in crockpot & whisk together. Stir in the corn, hashbrowns, ham, & seasonings. Cook on low for 4-5 hours or until heated through. Add more milk if needed. If desired, top each serving with shredded cheese and/or bacon bits--we decided we liked it best plain.






recipe from Real Mom Kitchen blog

Homemade Hot Fudge

Yum! This hot fudge is so good & so fast & easy!

I made my own Peanut Buster Parfait (Dairy Queen) by adding some spanish peanuts that I had from making these nut clusters--soooo tasty!

Homemade Hot Fudge


1 can sweetened condensed milk

1 bag milk chocolate chips




Combine in a saucepan & melt over low-medium heat until all the chocolate chips are melted & it's smooth (make sure you stir it constantly so it doesn't scorch). Pour over ice cream & enjoy! Store leftovers in refrigerator & heat up leftovers as needed (it's also good just to eat after it hardens--it's like fudge)!





*You can also do this in a glass bowl in the microwave--I do it for 30 second increments & stir between each one.







recipe from Mom

Sweet & Sour Chicken (crockpot)

I saw a recipe online for sweet & sour chicken in the crockpot & I LOVE crockpot recipes, so I took this recipe that I already use & did it in the crockpot & it turned out great!

Sweet & Sour Chicken


1 can of pineapple chunks (including the juice)

1/4 C. brown sugar

1/4 C. ketchup

1/4 C. soy sauce

3 Tbsp. vinegar

1-2 tsp. orange juice concentrate

2 Tbsp. corn starch

1-2 large boneless, skinless chicken breasts (I just put mine in frozen)

green or sweet red pepper (I never use this)

onion (I always just use onion powder to taste)

garlic powder (to taste)

1-2 carrots peeled & cut-up



Put everything in the crock pot and cook on low for approximately 8 hours. About 1 hour before it's done, take out the chicken & cut it up & then put back in for the last hour. Serve over rice (we always have brown rice).






recipe from Barb