Almost Wingers Sticky Fingers

This is so Good and so easy!
For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.

Aztec Chicken

(Makes 10-12 servings) I usually half the amounts.

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
Tortilla Chips for dipping.
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Top with cheese. Eat with Tortilla Chips.

Italian Cheese Biscuits

1 Tube of Grands Flaky Layers Biscuits

6 String Cheeses

1 Cup of Zesty Italian Dressing

1-2 Cups of Parmesan Cheese

Remove biscuits and split in half. Cut each string cheese in half and place in the center of the biscuit. Fold dough around cheese so that it is completely sealed. Roll in Italian dressing and then in Parmesan cheese. Place on baking sheet and cook at 400 degrees for about 12 minutes or until golden brown. Remove from oven and serve with Marinara sauce.

Garlic Chicken Farfalle

Ingredients:

16 oz of Farfalle Pasta

1 Cup Heavy Whipping Cream

3-4 Chicken Breast

2-3 Cloves of Garlic, crushed

1/2 Tablespoon Pepper

1/2 Cup of Butter

1 lbs of Bacon Crumpled*

1/2 Cup of Parmesan Cheese Shredded

12 oz bottle of Lawery Mesquite with Lime. Marinade

Put marinade and chicken in Crock Pot for 4-6 hours on low. When chicken is done, shred and set aside. About 1/2 hour before serving boil pasta. In a small sauce pan, melt butter, add garlic, pepper, whipping cream and Parmesan cheese. Whisk together on low heat for 3-4 minutes. In a large bowl combine cooked drained pasta, chicken and cheese mixture. Sprinkle with extra cheese before serving

*Try cooking bacon in oven. Place in a baking dish and bake at 400 for approx. 30 minutes. Turns out crispy every times and is less messy.

Recipe from Becky Higgins

Chicken Strips

Ingredients:

Buttermilk (about 1/2 quart)

1 1/2 cups Flour

3 teaspoons Lawery Seasoning Salt

Salt/Pepper to taste

Vegetable Oil

1 package Chicken Tenders

Rinse chicken under cool water. Then fill a bowl with buttermilk and submerge chicken in the buttermilk for 15-20 minutes. Next in a separate bowl combine flour, seasoning salt, pepper and salt. Slowly mix in 1/4 -1/2 cup of buttermilk into the flour mixture.

Heat 1 inch of oil in a heavy skillet on medium low-medium.

Remove chicken from the buttermilk and coat in the flour mixture thoroughly.

When oil is hot begin cooking chicken. (Oil is hot enough when you drop some flour in and the oil bubbles) Cook chicken for 1 1/2 minutes on each side or until golden brown and crispy. Cook a few tenders at a time, do not over crowd.

Remove chicken and drain on a paper towel.

Salsa

14 oz of diced tomatoes

1 can of Rotel

1/8 cup chopped onion

1/2 clove of garlic

1/2 Jalapeno chopped

1/8 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon cumin

1/4 finely chopped cilantro

1/4 squeezed lime

Throw all ingredients is food processor and plus 4-5 times. Refrigerate at least 1 hour.

This is one recipes that is always in our fridge. I make it every Sunday and we use it during the week on things like breakfast burritos, tacos etc..

Butter Cream Frosting

Ingredients:

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.