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.