Wingers Sticky Fingers Wraps

These wraps are absolutely delicious! I got this recipe from Mommy's Kitchen who always seems to have wonderful yummy recipes! I never thought that brown sugar and a little bit of Frank's hot sauce would make such a yummy sauce,but it did! It reminds me of a sweet and spicy sauce. I would use this sauce on baked wings or meatballs and serve them as an appetizer. The sauce is that good! Enjoy!

Wingers Sticky Fingers Wraps

From Mommy's Kitchen

Ingredients:

6 tbsp Franks Original Hot Sauce

3/4 cup Brown Sugar

4 tbsp water

8 Frozen Breaded Chicken Fingers

4 Flour Tortillas (burrito size)

2 cups Cheddar Cheese, shredded

1 cup Tomatoes, chopped

2 cups Lettuce, chopped

Directions:

Bake the chicken fingers according to package directions. While the chicken strips are baking prepare the sauce. In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 minutes. Remove sauce from heat and set aside until the chicken strips are ready.

Place cooked chicken fingers in a large plastic container. Pour the sauce all over the and shut with the lid. Shake until all the chicken fingers are coated with the sauce. Place two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomatoes. Wrap up and serve. You can also just eat them plain and dip into ranch dressing.

Recipe Yields: 4 servings

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Pillsbury Zesty Italian Crescent Casserole

This turned out very good! Hubby even approved. I loved how the meat mixture had a delicious flaky crust on top. Sooo good! Next time I will try using ricotta cheese instead of sour cream to see how that would turn out. I did add some minced garlic, dried oregano and basil to the meat mixture. Overall, this recipe is a keeper!

Pillsbury Zesty Italian Crescent Casserole

Ingredients:

1 lb. lean ground beef

1/4 cup chopped onion

1 cup tomato pasta sauce

6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese

1/2 cup sour cream

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1/4 cup grated Parmesan cheese

2 tablespoons butter or margarine, melted.

Directions:

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

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Honey Carrots

Here is a simple healthier version of glazed carrots from the American Heart Association. It uses a touch of brown sugar, honey and a little bit of butter. Very yummy for slightly sweetened carrots!

Honey Carrots

(From the American Heart Association Cookbook)

Ingredients:

1 1/2 lbs. baby carrots, fresh or frozen

1/2 cup water

1 tablespoon margarine

1/2 tablespoon brown sugar

2 tablespoon honey

2 or 3 tablespoon minced fresh parsley

Drections:

Rinse and trim carrots, if fresh. Bring water to a boil in a medium saucepan. Add carrots, reduce heat, cover and simmer about 10 minutes, or until carrots are tender-crisp. Drain. If using frozen carrots, follow package direction for cooking. In a nonstick skillet, melt margarine over medium-high heat. Add sugar, honey and carrots. Reduce heat and turn carrots frequently until well glazed, 1 to 2 minutes. Sprinkle with parsley before serving.

Servings: 6

Calories: 83, Fat: 2 g; Fiber: 3 g;  Carbs: 16 g; Protein: 1 g

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Slow Cooker Sesame Honey Chicken

I love Asian inspired dishes, especially when they are easy to throw together in the slow cooker like this one! This is so easy to make and will become a huge family favorite at dinner time! I love the sweet and salty flavors of this dish and is best served with rice. I will definitely be making this dish again! Enjoy!

Slow Cooker Sesame Honey Chicken

Recipe adapted from: Six Sisters Stuff

Ingredients:

4 boneless, skinless chicken breasts (thighs would be fine too)

Salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons vegetable oil (could also use olive oil or canola oil)

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Directions:

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

 

 

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Betty White's Chicken Wings

My husband loves wings so I am always trying to find different ways to make them. We both really loved how these wings turned out. I got the recipe from Lennie at http://www.food.com/. It was taken from her celebrity recipe collection and boy am I glad she shared this recipe! These wings are a nice change from the usual hot and spicy buffalo wings. They get ooey, gooey, sticky, sweet, and slightly salty. Yum, yum, yum! These definitely do not lack flavor. I marinated them overnight in a Ziploc bag for extra added flavor. Serve these at your next gathering and they are sure to be a hit! Enjoy!

Betty White's Chicken Wings

Slightly adapted from www.food.com

Ingredients:

3 lbs chicken wings (use the plumpest chicken wings you can find)

½ cup margarine or ½ cup butter

3/4 cup soy sauce

1 cup brown sugar

¾ cup water

½ teaspoon dry mustard

¾ teaspoon garlic powder

Directions:

Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don't cook longer than 75 minutes).

Serves 6

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Chocolate Chocolate Chip Cookies

These cookies are sure to satisfy your chocolate craving! They are so yummy but then again I like most things that have chocolate in them! Next time I am going to try white chocolate chips or a combination of both chocolate and white chocolate chips. Make sure you have that tall glass of milk handy when eating these! Enjoy!

Chocolate Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour

1/2 cup cocoa powder

1/2 tsp salt

1 teaspoon baking soda

1 cup softened butter

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

1/2 cup walnuts, pecans or macadamia nuts (optional)

Directions:

Preheat oven to 375 degrees F. Whisk together the flour, cocoa powder, salt and baking soda.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and nuts; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets.

Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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Mama's Creamy Macaroni and Cheese

All I have to say is Wow! I don't know a single person who does not like macaroni and cheese. Who can resit that ooey gooey cheesy taste! This is one of the best creamy mac and cheese recipes out there. Thanks Christy Jordan from Southern Plate! This is her mama's recipe and I am so happy she shared it with us. I have tried a few of her recipes on her website and decided I had to get her cookbook Southern Plate: Classic Comfort Food that Makes Everyone Feel Like Family. This recipe is actually in her cookbook as well. I highly recommend her cookbook. Good old fashioned cooking! As she states in her cookbook, this recipe is easy because all the ingredients are in two's, except of course the salt, pepper and dry mustard I added. I can't wait to try her baked macaroni and cheese recipe next time but this is the recipe all the kids like! Enjoy!

Mama's Creamy Macaroni and Cheese

From Southern Plate

Ingredients:

2 cups Velveeta, cubed

2 cups whole milk

2 tablespoons flour

2 tablespoons butter

2 cups dry macaroni

1/8 tsp dry mustard (I added this)

1/8 tsp salt (I added this)

1/8 tsp pepper (I added this)

Directions:
Cover Macaroni with water and cook until almost done about 9 to 10 minutes, drain well. In bowl, melt butter in microwave. Stir in flour. Stir in milk. Salt and Pepper to taste. Pour cubed cheese into milk mixture and microwave at 30 second intervals until melted, stirring often. Stir in cooked macaroni. Place in oven safe dish and bake, uncovered, at 350 for twenty minutes. Give it a good stir when done.

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Buttery Rolls for the Bread Machine

I love eating bread so I decided to try this recipe with my bread machine, but you don't have to have one to make these yummy rolls. You can use your mixer. First you would need to proof the yeast in the mixer bowl with the sugar and milk for 10 minutes. Then add the remaining liquid  ingredients. Next, add the flour gradually and knead the dough for about 5 minutes using the dough hook. Place a clean cloth over the dough and let them rise for about 1 hour. Punch the dough down and knead a few more times. Separate the dough into 24 rolls and place them on a greased 9 x 13 pan. Cover the rolls and let them rise for 30 more minutes. Then bake!

I brushed the tops of the rolls with a  little bit of butter and sprinkled Parmesan cheese, garlic powder and basil over the top before baking. They were nice and fluffy. They were perfect tasty dinner rolls. Enjoy!

Buttery Rolls

Ingredients:

1 cup warm milk (70 to 80 degrees F)

1/2 cup butter or margarine, softened

1/4 cup sugar

2 eggs

1 1/2 teaspoons salt

4 cups bread flour

2 1/4 teaspoons active dry yeast

Directions:

1.In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

2.When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes. Brush the tops with butter if desired. Bake at 375 degrees F for 13-16 minutes or until golden brown.

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Tater Tot Casserole

Here is one of those great one dish casseroles that includes both your meat and veggies. You don't have to add any veggies, except of course the tater tots, but I like to add seasoned canned green beans. Corn, peas and carrots are also nice additions. Season the ground beef with your favorite spices. I like to use garlic powder, onion powder, Cajun seasoning, basil, salt and pepper. The seasoned ground beef and veggies are topped with your favorite cream soup mixture with the addition of milk. Then comes the tater tots and cheddar cheese! This is a delicious Southern dish that can easily be doubled, just use a 9 x 13 inch pan instead. Enjoy! 

Tater Tot Casserole

Slightly adapted from http://www.deepsouthdish.com

Ingredients

1 (10-ounce ) can cream of mushroom or chicken soup (I used nacho cheese soup)

1 cup milk

1/2 tablespoon of olive oil

1/2 cup of chopped Vidalia or other sweet onion

1/4 cup of chopped green bell pepper

1 pound of ground beef

1 teaspoon of minced garlic

1 tablespoon of fresh basil ( I used a sprinkle of dried basil)

1/4 to 1/2 teaspoon of Cajun seasoning

Kosher salt and freshly cracked black pepper, to taste

1 can seasoned french style green beans, drained (optional)

1/2 cup of shredded cheddar cheese, divided

1 pound package of frozen tater tots

Directions:

Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.

Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Stir in the basil and Cajun seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish. Add the green beans over the ground beef mixture and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Serve immediately with a green vegetable or a mixed garden salad.

~Cook's Notes~

Variation: Add a layer of vegetables (about 1 cup) thawed if frozen, drained if canned. Good choices are green beans, peas, corn and mixed vegetables. Top with the 1/4 cup cheese, followed by the cream soup mixture and tater tots; bake. To make a breakfast casserole, substitute a 1 pound roll of cooked, crumbled breakfast sausage (like Jimmy Dean) and 4 to 5 slices of cooked crumbled bacon for the ground beef. Eliminate the meat to make this a side dish.

Double for a 9 x 13 inch casserole.

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Toffee Cheesecake Bars

These are a lighter version of toffee cheesecake bars, but you can't tell! I got the recipe from Taste of Home Healthy Cooking magazine. There is a chocolate cookie layer on the bottom and then a cheesecake layer mixed with toffee bits on top. Oh so very good! Hubby and I both ate these up. These are great for sharing! Enjoy!

Toffee Cheesecake Bars

From Taste of Home Healthy Cooking Magazine

Ingredients:

1 cup all-purpose flour

3/4 cup confectioners' sugar

1/3 cup baking cocoa

1/8 teaspoon baking soda

1/2 cup cold butter

1 package (8 ounces) reduced-fat cream cheese

1 can (14 ounces) sweetened condensed milk

2 eggs, lightly beaten

1 teaspoon vanilla extract

1-1/4 cups milk chocolate English toffee bits, divided

Directions:

In a small bowl, combine the flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until set.

In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set.

Cool on a wire rack for 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate for 8 hours or overnight. Yield: 2-1/2 dozen.

1 bar equals 169 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 120 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch.

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