Wingers (Copy Cat Sauce) for Sticky Fingers

After trying this recipe, I thought it tasted pretty close to the real deal.  I shared it with Witney, who at the time was away at college.  It was a big hit with her and her roommates.   

Best part, this is all it takes:

*Covers about 8 sticky fingers

3 tbsp Franks Hot Sauce (it has to be Franks)

3/4 cup brown sugar

2 tbsp water

Heat up hot sauce, brown sugar, and water in a sauce pan until all the sugar dissolves (bring it to a boil and let it boil for a minute or two).  

Coat precooked (cooked as per package) wings, popcorn chicken, or chicken fingers.

Put chicken and sauce in container with lid and shake.

enjoy! 

Dad's Fantasy Fudge

You will always find it around my dad's house at Christmas time.  Funny story about this recipe...I called my dad to get this recipe  to make as part of my holiday baking.  This is how the conversation went.  Me "Hey Dad, can I get your fudge recipe?"  Dad "yeah, you go into your pantry and fetch a jar of marshmallow cream.  Look on the back of the label for the recipe."  It made me smile to know that my dad always has on hand the ingredients to make his fudge, it's a staple in his house!  So here ya go, the Jet-Puffed marshmallow creme recipe ;).

3 cups sugar
3/4 cup (1-1/2 sticks) butter
1 can (5oz) evaporated milk
1-1/2 pkg. (12 squares) BAKER'S semi-sweet chocolate, chopped
1 jar (7oz) marshmallow creme
1 cup chopped walnuts (I omit this, just give me the chocolate ;)
1 tsp. vanilla

Line 9in square pan with foil.  Bring sugar, butter, and milk to a full rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 min. or until 234 degrees F on candy thermometer, stirring constantly (careful not to over cook, I burnt my second batch).  Remove from heat.  Add chocolate and marshmallow creme.  Stir unil melted.  Stir in nuts and vanilla.  Pour into pan.  Cool.

Apple Crisp

2 Cups Flour

1/2 Cup Brown Sugar

1 Teaspoon Salt

3/4 Cup Oats

3/4 Cup Butter

 

*Mix all ingredients together

 

5 Apples

1 Cup Sugar

1 Teaspoon Cinnamon

1/4 Cup Flour

 

* Mix ingredients together

 

1/4 cup Butter

 

 

In a 9x9 pan put 2/3 of the oatmeal mixture down first. Then add all the apple mixture and last put the remaining  oatmeal mixture on the top. Lastly add the melted butter sprinkled on top. Put in the oven at 375 degrease for 45 min, then turn up the oven to 450 for the remaining 10 min.

White Chip Apricot Oatmeal Cookies

1 1/2 sticks butter or margarine

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 cup flour

1 tsp. baking soda

2 1/2 cups rolled oats

1 2/3 cups (10oz. package) white chips

3/4 cup chopped dried apricots

 

1) Heat oven to 375

2) Beat butter and sugars until fluffy. Add egg and beat well. Add soda and flour beat again. Stir in oats, chips, and apricots. Loosely form dough into balls and place on ungreased cookie sheets.

3) Bake 7 to 9 minutes or just lightly browned, do not over bake. Cool slightly, remove from cookie sheet and place on wire rack cool completely.            Makes 3 1/2 dozen cookie

 



Lemon Garlic Chicken & Ranch Roasted Potatoes

So I'm back on the weight watcher train again!  And so I present an awesome weight watcher meal:

Both of which I found on this website!

Lemon Garlic Chicken (Crock Pot)

8 boneless, skinless, chicken breasts

10 garlic cloves, finely chopped or minced

2 yellow onions, chopped (sometimes substitute 1 1/2 tbsp of dried onion)

2 cups fat free, low sodium chicken broth

1/4 cup lemon pepper seasoning

4 tbsp paprika

1 tbsp parsley flakes

1 tbsp kosher salt

1 tsp lemon zest

Rinse chicken and pat dry.  Mix together lemon pepper seasoning, paprika and salt.  Coat the chicken wit the spice mixture.  Place the coated chicken in the crock pot and cover with the fat free broth, garlic cloves, parsley, onions, and lemon zest.  Cook on low heat for about 3-4 hours (or until done).

Serves: 8, 3 pt.s per serving

Ranch Roasted Red Potatoes

12oz red potatoes, washed and quartered

1 packet Ranch Dressing dry mix

non fat, olive oil cooking spray

1 tsp salt

Preheat oven to 425 degrees.  In a large bowl add potatoes and spray lightly with the cooking spray.  Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.  Spray a baking sheet wit nonstick cooking spray and spread out potatoes evenly on sheet.  Bake in oven until potatoes are cooked through, and edges start to turn brown, approximately 20-25 minutes. 

Serves: 4, 3 pt.s per serving

ABC Soup ~ Grandma Olsen

The bees knees of soups!  This was my absolute favorite growing up!  As an adult, when I enjoy this bowl of soup, I'm taken back to my Grandmas kitchen table! 

Grandma and Grandpa Olsen

I recently receive a box a tomato's from my mother-in-law, I knew just what I wanted to do with them.  I called my mom convinced her to come over and help me whip up a batch of Grandmas Soup.

 Ingredients:

1/2 Bushel tomatoes

6 green peppers, seeded

6 onions

1 head of celery

3 cubes of margarine

1 cup sugar

1/4 cup salt

1 1/2 bags ABC noodles

About a dozen glass jars sanitized with new lids.

Start by washing and chopping all veggies.

*Tip, my mamma told me, cut the celery in small 1/2 inch pieces this way when it cooks down it's not stringy.*

Add the chopped peppers, onions, and celery into a large pot.  Add water, just enough so it barely visible in pot, veggies should NOT be swimming in water.  Cook on high until vegetables are almost translucent. This will take longer to cook down then the tomatoes. 

In a second pot quarter tomatoes and add 5 to 6 cups water (enough to not burn on the bottom).  Cook on high to med high, keep on top of them stirring frequent so not to burn.

 Once the veggies are cooked down it will look like this.

 and this

 Now take your cooked veggies and strain them in a colander.  

 Meanwhile, while the straining is going on, cook your noodles.  In a medium pan combine 5 to 6 cups of water, butter, and salt.  Cook until all liquid is absorbed into the noodles.

In an extra large pot (35oz-ish) combine your strained vegetable and noodles.  Bring pot to a boil.  Add sugar.  Bring to a boil that you can not stir down.

 Just about done, stay with me here.

Now boil your bottles and lids like so, this will seal the lids for storage purposes. 

 Now carefully fill your jars leaving a 2 inches at the top.  Wipe top of jar ring really well.  Place hot lid on top and screw on the ring.  Repeat this step for the rest of the soup.

 Now enjoy, and if you're me, think of Grandma!

Now that's a thing of beauty...we are ready for those chilly winter days!

Aunt Mary's Cheese Cake

This is a no bake cheese cake.  Super easy, super yummy!

Ingredients:

                Crust:

·         Graham Crackers

·         Butter

·         Cinnamon

·         Nutmeg

·         Sugar

Filling:

·         3 – 8oz. pkgs Cream Cheese

·         Sweetened Condensed Milk

·         Lemon Juice

·         Vanilla

Optional – any topping you would prefer

Crust

2 pkgs graham crackers, crushed

1 cube butter, melted

1 tsp Cinnamon

¼ tsp Nutmeg

1 Cup Sugar

Mix all together and press into 2 medium pie tins.  Set aside

Filling

3 – 8oz. pkgs Cream Cheese (room Temp)

1 can Sweetened Condensed Milk

¼ Cup Lemon Juice

1 tsp Vanilla

Cream together cream cheese & milk, add lemon juice and vanilla. Blend well until smooth.

Spoon filling into crust.  Let set up in fridge.

Optional – top with raspberry pie filling or any other fruit filling.

Italian Salsa

So salsa...I'm kinda intimidated by making homemade salsa.  This is the one and only recipe I attempted and it was so easy and super yummy.  I may just attempt more salsa recipes...maybe.

I got this one from my friend Natalie.  She made it for one of our girl get togethers and everybody loved it!  It's made its rounds with all of us ever since she handed over the recipe.  

2 cans rotel tomatoes with green chilis

3 diced avocados (I do 4)

1 small white onion, diced

1 can white corn, drained (I substituted yellow corn)

1 can black eyed peas, drained and rinsed

1 pkg Good Seasons italian dressing made up (I substitute water for the oil)

Combine all ingredients and serve with chips.  I think it's best when it marinates for a few hours, I will make it in the morning to have that evening.

*When using a homemade Italian mix: 3 tbsp mix, 1/4 cup vinegar, 1/2 water*

BBQ Baked Beans

I got this one from Saundra Lee (food network cheif), she all about making store bought food better.  This is by far my favorite way to fix BBQ Baked Beans.

Bacon (Thick)
2 Cans (large) Baked Beans
2 Tbl Tabsco
2 Tbl Honey
1/3 Cup Brown Sugar
1/2 Cup Katchup

Cut strips of bacon into pieces, use about half the package.  Fry in the bottom of pot.  Add all other ingredients and simmer 30-40 minutes.

easy peasy

Georgia Burgers

Here's an oldie but goodie!  My mom used to make these fairly often when we were growing up.  It's kind of a take on Salisbury Stake.  It got it's name from my Grandpa Bello, because it was my mom's specialty! 

4 hamburger patties
2 cans cream of mushrooms soup
1 pkg brown gravy mix
1/4 to 1/2 cup milk

In large skillet, fry hamburger patties until no longer pink.  Remove from skillet set aside.  Use leftover drippings in pan to mix gravy.  Whisk together, soup, gravy mix, and milk in skillet over medium heat until smooth. *The amount of milk all depends on your preference of the thickness of your gravy, for thicker gravy use less milk*  You can add cooked hamburger patties back into the skillet, or server with gravy drizzled over the top.

Serve with mash potatoes or cooked rice.

Wonton Salad

This one came from Nicole Jones, I've served this as both a side dish or a main!  It's a great main dish in on these hot summer days.

     Salad
1 1/2 lb.s chicken, cooked and shredded/cubed
1/2 pkg wontons, fried (until golden crispy and drained on a paper towel), crushed
1 small can mandarin oranges
1 head of lettuce, chopped
     Dressing
1/4 cup vegetable oil
4 tblsp sugar
1 teasp salt
1 tblsp soy sauce
4 teasp apple cider vinegar

Pour all dressing ingredients in a contain with lid, shake until mixed well (if time allows I like to do this ahead of time and chill in fridge).  Place all salad in bowl ingredients in bowl, drizzle dressing over top and toss.

Bread Machine Potato Rolls

Mom gave me a bread machine for christmas, and I love how easy it is to prep dough!

In Ben and Christy first ward together they met an awesome family, the Bollard's.  Wendy Bollard (the mother) is an excellent cook.  This is one of the recipes she has shared with Christy...and Christy has shared with the rest of us!

1 cup milk
1/2 cup butter or margarine (1 cube)- melted
1 cup water
2 eggs (large)
1 cup potato flakes
5 cups flour
1/4 cup sugar
2 teaspoons salt
1 tablespoons yeast (make a well when adding yeast)

Put ingredients into bread machine in above order.  Mix on dough setting.  Divide dough in half.  Roll both halves of dough flat into two large circles, and cut each circle into 12 pie sections.  Roll pie sections.  Place on two large cookie sheets.  Cover rolls with plastic saran wrap, and let rise in warm area until doubled in size (~30 min to 1 hour).  Preheat oven to 400 degrees.

Remove plastic cover, and bake at 400 degrees for 10 minutes.

Remove from oven, and brush butter on top of rolls.

Makes 24 rolls.

*These make the BEST rolls for cold cut sandwiches, this is what Witney and Skylar served at their first baby shower.*

Jalene's Fruit Salad

1 lg can fruit cocktail (I prefer the fruit cocktail with extra cherries)

1 lg can pineapple (tidbits)

1 can mandarin oranges

3 bananas

1 small instant lemon pudding

4 tblsp lemon juice

Drain canned fruit, stir in pudding (powder) and lemon juice.  Chill.  Cut and add bananas just before serving.

{Witney's} Chocolate Chip Cookies

When Witney went away to college she was missed dearly by all of us.  This recipe is one of many great things she picked up in Cedar City.

{you may consider doubling this recipe, unless you're on a diet}

Preheat 350 degrees

1/2 cup shortening

1/3 cup sugar

1/3 cup brown sugar

1/2 tsp vanilla

Mix all above ingredients together

1 1/8 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 egg

Mix together

add stir in 1/2 pkg chocolate chips

Spoon dough onto cookie sheet and bake 8 to 10 minutes.

*Holiday addition - replace chocolate chips with holiday M&M's*

Chicken Enchiladas

My favorite, FAVORITE enchilada recipe.  Here's the best part....It's low fat!  I found this recipe when searching for weight watcher recipes.  I fell upon this blog (www.skinnytaste.com) which has a ton of great recipes.

{(I usually double this recipe, because it goes so fast)(also this can be on the spicy side, light up on the chipotle seasoning if you want it more mild)}

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked, shredded chicken breast
1 cup diced onion (I've used a tbsp of dried onions)
2 large cloves garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in skillet over medium heat.  Sauté onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Spray a 13x9 glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla, place seam side down.  top with sauce and cheese.  Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.  Top with low fat sour cream or scallions if you wish.

8 servings, ww 4pt (calories 159.5, fat 5.9)

*I saw a tip on storing extra cilantro...finely chop cilantro and pack in ice cube trays, then fill with chicken stock and freeze.  I used frozen cilantro cubes in this recipe and it works great!

Pumpkin Carrot Cookies

This is the perfect guilt free cookie, curiosity of Chirsty Schmauss.

1 Box Carrot Cake Mix

1 15oz Can Pumpkin

1/4 Can of water

1/2 Bag Chocolate Chips (optional)

Frosting (optional)

Mix all ingredients together.  With a large spoon, scoop onto cookie sheet.  It will be very sticky.  Bake at 355 degrees for 13 minutes. Wait to cool before frosting.

Weight Watcher Pt.= about 1 pt each (without chocolate chips or frosting)

*The box cake mix is not limited to Carrot Cake, it can be substituted for any cake mix.  I've done both chocolate and spice cake which were both yummy.*

Oatmeal Cookies

Ahhh, Mom's classic!  Everyone's favorite cookie!

This is a huge recipe.  Christy usally halves it and I usally freeze half unless it's the holiday season and I'm putting together treat plates ;)

2 cups brown sugar
2 cups sugar
1 lb. butter (soften)
4 eggs
2 tsp. vanilla
     Cream together
1 tsp. salt
2 tsp. baking powder
1 tsp. soda
4 cups flour
5 cups oatmeal
2 cups raisins/chocolat chips
3 cups (oppional)

Refrigerate overnight; roll dough out into golf size balls and flatten; bake 350 degrees 6-8 minutes.

Chewy Low Fat Banana Oatmeal Cookies

I found these on my favorite (weight watchers) blog.  These are full of flavor and very addicting!  So addicting that I like to double the recipe!

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup mashed ripe banana
1/2 tsp vanilla extract
2 cups quick oats

Preheat oven to 350 degrees; line two baking sheets with parchment paper.  In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.  In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  Add the egg, followed by the mashed banana and vanilla extract.  Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.  Drop heaping tablespoonfuls of the dough onto parepared baking sheets.  Bake for about 10-12 mintues, or until cookies becomes light brown at the edges.
let cool on baking sheet for 3 or 4 miutes, then transfer to a wire rack to cool completely. 
Store in an airtight container so you don't eat them all in one sitting!

ww points: 4pt for 2 cookies

Garlic Bread Seasoning

This is the perfect for homemade breadsticks, I also like to use it on my homemade pizza.  The recipe makes a generous amount so I like to keep the extra on hand in my fridge.

1/2 cup powdered parmesan cheese

2 tsp kosher salt

2 tblsp garlic powder

2 tsp oregano

2 tsp basil

2 tsp marjoram

2 tsp parsley

Combine ingredient in a jar (preferably one with a sprinkle top) and shake.

Mexican Casserole ~ Weight Watchers

This yummy casserole I found the first time I did weight watchers.  I love it because it's tasty and most of the ingredients are staples in my pantry!

2 cans 98% fat free cream of chicken soup (missing one can in the picture)
1 small can chicken breast (packed in water)
1 small can chopped green chili
1/4 cup salsa
1/4 cup minced onion (I use 1 tblsp dried onion)
1 1/2 cup pre-shredded reduced fat cheese
1 pkg. (10 count) cron tortillas

Tear up tortillas into bite size pieces and mix with all ingredients EXCEPT cheese...only add half of the cheese to mix.  Put in an 8x8 baking dish and top with remaining cheese.  Cover and bake at 350 degrees till cheese is all melted and bubbly on sides (30 -45 min.s).

WW points 5.5 per serving
6 servings

Hawaiian Macaroni Salad

I got this recipe from a ward luau we had it cold, with salad and teriacci chicken. I later made it a side to pulled pork sandwiches with tropical fruit. YUUMMM....

1 lb elbow macaroni
1 Tbl. spoon olive oil
1 1/2 Tbl. spoon salt (1 for the water and 1/2 for the salad)
1 can of tuna (drained)
1 tsp of pepper
1 minced stalk of celery (with leaves)
1 minced onion
1 finely shredded carrot
3 Tbl. spoon fresh parsley (2 tsp dried parsley)
2 cups Best Foods or Hellmans Mayo (brand makes a big difference)

* Cook pasta according to directions adding the salt and oil
*Mince and shred vegetables
* drain pasta in cold water twice
*mix pasta, tuna, salt, and pepper
*add veggies and parsley stir
* fold in mayo until well blended
* serve cold or warm (if chilled sometimes the pasta absorbs the mayo and it may need more)
( Make 4 recipes for x-large foil pan serves a side for about 60 people)

Cinnabun Popcorn

This was featured at Witney's babyshower, everyone raved about it!! Yeah, it's that fantastic!

12 cups popped popcorn (about 1/2 cup kernels)

1 cup nuts (I used cashews)

1 cup brown sugar

1/2 tsp. cinnamon

1/2 cup Karo Syrup

a pinch of salt

1 stick of real butter (I used salted butter)

1 tea. vanilla

1 tea. cinnamon

1/2 tea baking soda

vanilla flavored Almond Bark

Preheat oven to 250 degrees

Pick out any unpopped kernals. Place popcorn an nuts in a large bowl, set aside. In microwave safe bowl, measure your brown sugar, and throw in a pinch of salt. Chop butter into chunks and place on top of the sugar mixture. Pour Karo Syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes more. Remove and stir and then return to microwave for 2 minutes more, until hot and bubbly.

The butter will combine well with ingredients by now.

Remove from the microwave and add in vanilla, cinnamon, and baking soda. Stir to combine. The mixture will foam and rise. Pour caramel mixture over popcorn and nuts and stir very well, until everything is well coated.

Spread popcorn mixture onto well greased cookie sheet(s). Place in the oven and bake for 10 minutes stirring every 5 minutes....if you want slightly chewy. Bake 20 minutes, stirring every 5 minutes...if you want your popcorn crunchy.

Melt your Almond Bark (about 4 oz), and drizzle over popcorn. Let cool, until chocolate has set. Break into chunks and enjoy.

Lemon Poppy Seed Bread

I found this while searching around the internet one day.

Ingredients:

1 box lemon cake mix

1 (small) box instant lemon pudding

2 teaspoons poppy seed

1/2 cup canola oil

1 cup water

4 eggs

Frosting:

about 4-5 tablespoons milk

about 3 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Mix the dry, mix the wet and then combine. Then beat in a mixer for 4 minutes. Pour into two medium greased loaf pans (I've attempted 1 large loaf pan twice and both times it did not rise in the middle). Bake for 40-45 minutes. Don't open the oven too soon or chances are it will sink in the middle.

While it's cooling, whip up your frosting. It will be more like a glaze and it should run off the spoon in a thick stream.

When it's completely cool, set the loaf on a long sheet (or couple pieces) of saran wrap. Then drizzle the glaze all over the top, let it drip down the sides and add more to the top. Next, wrap the saran wrap over the bread, covering all of the bread tightly. Don't worry, when it comes out of the freezer, the wrap will come right off and the frosting will stay on the bread. When it's all wrapped up, pop it in the freezer for at least a couple hours. I think it's best when its sat in there over night. It's going to be firm, moist and cold!

Banana Cream Pie

CRUST:
1 Pkg of gram crackers
1/4 cup butter
3 Tbl. spoons of brown sugar

Filling:
1 Pkg of instant vanilla pudding
2 large Bananas

Topping:
1 large banana
1 Tbl. spoon lemon juice
1/2 tub of whip cream

* Mix crushed gram crackers with the brown sugar. Melt butter and add to sugar and cracker mix. press to the sides and along to bottom of the pan.
* Cut bananas in slices onto the pie crust and pour vanilla pudding over the top.
*Add whipped cream if desired and then cut remaining banana over the top. Put a drop of lemon juice on banana slices to keep them from going brown, and CHILL.