Winger's Sticky Fingers

6 Tbs. Frank's Hot Sauce
*It must be Frank's. When you open the bottle you will know why. You can find it at WalMart of any other super market. It was near the BBQ sauce at the Saron WalMart for all you KY friends.
1 1/2 cups Brown Sugar
4 Tbs. Water
1 bag Tyson Crispy Chicken Strips (fully cooked)
1 cup oil
1 pkg. Hidden Valley Ranch original dressing mix (not the buttermilk packet)
1 cup Buttermilk
1 cup mayonnaise

Mix Frank's, sugar and water together in a saucepan stirring constantly until the sugar has all melted and the sauce has just started to boil. It will be really runny but will thicken as it cools so take it off the heat while you cook the chicken.
Heat the oil in a frying pan, not to hot. The chicken is cooked so you are just warming and crisping the chicken. When the chicken is done, put the chicken in a Tupperware and pour over the sauce. (If you want to make the Creamy Amazing sauce save some Amazing sauce to mix with the ranch.) Shake to coat the chicken. Mix your ranch packet with the buttermilk and mayonnaise.

Balsomic Chicken with Tomato and Mozzarella Topping

adapted from: Favorite Family Recipes

Grilled Balsamic Chicken:

1 pkg Good Seasons Italian dressing

1/4 c. olive oil

1/2 c. balsamic vinegar

Marinate for at least an hour then grill over medium heat.

Tomato and Mozzarella Topping:

6 large tomatoes, diced

7 sprigs of basil, finely chopped

8 oz fresh mozzarella cheese

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

¼ cup olive oil

1 tsp. minced garlic

salt and pepper to taste

Mix together and marinade for at least an hour before serving.

Serve hot chicken over a bed of arugula then top with chilled tomato and mozzarella mix.

Chicken Won Ton Salad

From: Mom
After we ate this Drew said "This is one of the top 3 meals you have ever made!" and I was worried he would complain we were having another salad! We love this recipe.


6 Chicken Breast
1 Bottle Teriyaki sauce
1 head lettuce
romaine lettuce
6-8 green onions -chopped
1/4 C. slivered almonds
1 can sliced water chestnuts (I do not add these)
1/2 pkg won ton skins
1 1/2 C. sprouts

whatever else you like... tomatoes, pea pods, cauliflower, ect...

Dressing:
3/4 C. salad oil
1 T. sesame oil
1/2 rice vinegar
1/3 C. sugar
2 tsp. salt
1 tsp. pepper

Place chicken in a baking dish with the teriyaki sauce and bake at 300* for 1 hour, turning once. Cool and dice. Place back in the sauce for a few hours. Cut stack of won ton skins into 4 strips. Separate and fry in hot oil until golden brown. Drain on paper towels. Set aside. When ready to serve, put lettuce in large bowl and top with chicken and other remaining ingredients. Toss with dressing.

Dressing: combine all ingredients and refrigerate several hours.

Chocolate chip Cake

from Mindy McQuivey

I'm not a cake person but I couldn't stop eating it! Easy and amazing!

1 box yellow cake (best if there's a pudding mix also)
1 small box vanilla instant pudding
1 C. oil
4 eggs
1 C. milk
6 oz. chocolate chips

Glaze:

4 TBS milk
1 C. powdered sugar
4 oz. chocolate chips

Mix above ingredients together. Bake for 50 min. at 350 in a well greased bunt pan. (do not open oven while cake is cooking!) After cake has cooled- turn cake upside down on cake platter. Melt glaze ingredients on low heat until blended. Spoon over cooled cake.

Chicken Cordon Bleu Casserole

Love chicken cordon Bleu but it's a lot of work so this is a perfect substitution! It's easy and delicious. Instead of prosciutto I used plain old ham. Enjoy!

from Make a Whisk

• 2 tablespoons butter, divided
• 1 pound cooked chicken breast, shredded or cut into 1-inch pieces
• 1/2 cup shredded swiss cheese, divided
• freshly ground black pepper
• 1/4 cup panko bread crumbs
• 1 teaspoon garlic salt
• 1 cup half and half (I used Fat-Free half and half, and it was delicious)
• 4 oz prosciutto, either diced or sliced into thin strips
• 8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There’s very little difference between the two).
• 8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)

1. Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.

2. In a large saucepan over medium heat, cook the prosciutto and 1 tablespoon of butter until the prosciutto is heated through and crispy at the edges. Add the Laughing Cow cheese, 1/4 cup of the shredded Swiss cheese, half and half, garlic salt and pepper. When cheese is melted and smooth, cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 cup of shredded swiss cheese over the casserole evenly.

3. Melt the remaining tablespoon of butter in a small bowl the microwave. Add the panko bread crumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.

Roo's Hummus

This is a great recipe. Lots of flavor!


2 Cans Chick peas drained (save juice)
1/2 red Bell Pepper
2 Cloves Garlic
1 TBS Lemon
2 TBS Tahini (Sesame seed butter)
1/2-1 TBS Cumin
1/2-1 tsp Cheyenne Pepper

Roast Pepper and Garlic, then Puree. Add all other ingredients, puree til smooth. Add juice from chick peas to make right consistency.

Cottage Cheese-cucumber Dip

24 oz. container cottage cheese
1 C. Mayonnaise (optional)
1 1/2 English Cucumbers, peeled, seeded and diced
3-4 green onions
Garlic salt-to taste
salt and pepper- to taste
Dill weed- 2-3 T or to taste ( I used about 2 TBS but would probably use less next time)

Mix all ingredients together and serve with veggies, tortilla chips or crackers.

Enjoy!