Super Easy Copy Cat Wingers Sticky Fingers

Who doesn't love fast and easy plus deeeeelish? This recipe for Winger's Sticky Fingers is awesome. The sauce is easy and using packaged chicken fingers just makes it a snap. You can use the sauce to make other things too. (Like add it to ranch dressing and it becomes Winger's creamy amazing sauce) I would say that this recipe is done in 15 minutes-give or take a couple of seconds-and your ready to eat. Enjoy!








So there are only three ingredients in the sauce and the chicken fingers. It pretty easy. I was told to use Frank's Hot Sauce and so that's what I bought. I hear that Frank's makes these taste most like Wingers.






Stir the ingredients together and bring to a boil. Turn off and leave on the stove until ready to use.








Cook the chicken fingers in hot oil until they are golden brown and done. If you are looking to cut calories a bit, you can bake them. It will take a little longer though.










Add the crispy chicken fingers to the sauce and roll them to coat completely. You can also drizzle some of the sauce over them if you want more.





This recipe is wonderful! I love tasty and easy. In fact, instead of dipping my fingers in the ranch, I just drizzle the ranch over them and then they just go right into your mouth. MMMMMMMM! I hope you try these and enjoy!




Copy Cat Winger's Sticky Fingers and Freakin' Amazing Sauce

For the sauce:
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
1 1/2 c. brown sugar
1/4 c. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves.
That's IT for the sauce! Isn't that easy?? 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:
oil
1 pkg. frozen breaded chicken tenders

In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
Serve with ranch or blue cheese dressing.

EASTER BARK

I guess that the broccoli has been on long enough. BRING BACK THE CHOCOLATE!!!! So I saw this cool Easter Bark on the Pioneer Woman website and wanted to try it. Needless to say it is a hit. I love the Easter colors and this made for a really pretty little treat. I used Easter M&M's, Easter Sixlets, Cadbury Eggs cut in half(I didn't use alot of these because you know, Cadbury Eggs are sacred and need to be guarded with your life) and Easter sprinkles. You can add anything and everything that you love to this recipe. Of course, be prepared to have it scarfed right up. It's a favorite and it's just so YUMMY!










Unwrap all of the candy that you will be using. If you need to cut anything do it before you melt the chocolate so it is ready to go. Love these colors!











Choose fun colors of candy melts. I just used the Wilton melts. They are so easy to use. Make sure you set your microwave at 50% and do 30 seconds at a time.













Pour chocolate onto a pan lined with wax paper and spread out as thick or as thin as you want it.







Drop the colored candy melts by spoonsful into the chocolate and then take and knife and have so much fun. You can make lines and swirls and see how artistic you can get:)








Sprinkle with your favorite candy. You can even use cookies or nuts if you like. Press the candy gently into the chocolate so it sticks. I just love these spring colors.







Ok! So this recipe is just plain fun. You can make it any way you want it and you can adapt it to any holiday. Try it out. Easy, Yummy, and Fun - can't get better than that! HAPPY EASTER!!!



Easter Bark

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
colored candy melts
any kind of Easter candy that you like

Prepare the candy by unwrapping it and placing in bowls or on a plate. Cut in half any candy such as Cadbury eggs or Robin Eggs.

Melt the chocolate chips together. Use microwave at 50% power in 30 second intervals. When it is melted, set aside and melt the candy melts. When everything is melted, pour the chocolate onto a cookie sheet lined with wax paper. Spread out to desire thickness. Next drop the melted candy melts into spots on the chocolate. With a knife, swirl to make the design you want. Sprinkle with your candy. Press down gently so candy goes into the chocolate. Let harden. Cut into pieces.

Roasted Broccoli

This roasted broccoli recipe doesn't take very many ingredients to make. I like broccoli but I can't say I'm in love with it. I was heading to my siblings monthly dinner party at my sister's house and I was to bring the veggie. Well, I wanted to something more than just boil up a vegetable of some kind- but I knew these people, especially the men, are great judges of really good food and I wanted to impress. I went right to my computer and did some searches. I came up with the recipe and I do believe that I have found a winner. If you want a treat, try this roasted broccoli recipe. It might just change the way you look at the little green trees. Bring on the broccoli!






Spread the broccoli florets on a large cookie sheet.









Drizzle with the olive oil and then mix with your hands so they are all coated with the oil. It goes a long way.






Sprinkle on the sliced garlic cloves (I used two) and the kosher salt and pepper. Put in your hot oven and roast. I only roasted it for about 17 minutes and it seemed perfect.






I guess that once you've seen a picture of broccoli stems how much more interesting can they get. This is the last picture, I promise. If you look close, the broccoli has turned a little brown, a little carmelized. After you take them out of the oven, squeeze a little fresh lemon juice over the top and then sprinkle with some shredded parmesean cheese. I don't have photos of the finished product because I whisked it off to my dinner party and finished it up there. Needless to say the judging panel completely scarfed this broccoli the first time around the table. They all liked it and I really loved it. It looks like this will be my new way of cooking broccoli. You might even find out that you like it too.

Hershey's Easy Chocolate Lover's Cheesepie

Why is it that most of the posts on this blog are sweet? Maybe because they are easy to make or maybe because I have a sweet tooth. Maybe because I just can't resist the recipes that bring comfort and make you fat. I don't know but I do know that Hershey's hit the nail on the head with this easy and not so fat free dessert.






The main players on the stage!







Start by beating the cream cheese and the sugar until mixed well. Add the vanilla and the eggs one at a time beating slow and well after each egg. That's pretty much all there is to the filling. MMMMM I love to taste the filling even if it does have raw eggs in it.

















Add the 1 2/3 cups of chocolate chips and stir until they are incorporated pretty evenly.



















Pour it into the pie shell and spread it to the edges. There is alot of filling in this recipe. I actually put a little in a ramekin because it seemed like too much for the pie shell. I just guessed at the cooking time for the ramekin, but I did bake it in the same way as the big pie after the pie came out of the oven.








Remove it from the oven and let cool!












Add the ganache (I actually made a little extra by adding 2 squares of semi sweet baking chocolate and 2 more Tbls. cream so it would be nice and thick on the pie) and spread it to the edges of the pie and if by chance you get in on your fingers (Oh, was that an accident?) just lick it off! I like to almost lick the bowl clean but I use a spatula instead of my fingers!







I just don't think there is anything I don't love about this pie. It's easy, it's pretty and it is just down right deeeeeeeelish! Try it out. I promise it will become one of your favorites too (Just ignore the calories) :)



Easy Chocolate Lover's Cheesepie
Hershey

3 pkgs. (8 oz) cream cheese
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups Mini Chocolate Chips
2 Tbls. whipping cream
1 extra serving size graham cracker crust (9 oz)

Heat oven to 450*

Beat the cream cheese and the sugar until well blended. Add the eggs one at a time, beating well after each. Add the vanilla. Stir in 1 2/3 cups of the chocolate chips. Pour into crust.

Bake for 10 minutes at 450. Without opening the door decrease the temperature to 250* and bake for 30 minutes or just until set. Remove from oven and cool on rack. Cool completely. Cover. Refrigerated until chilled.

Place remaining 1/3 cup of chocolate chips in a microwave safe bowl. Add the whipping cream. Microwave on high for 20-30 seconds. Stir until smooth. Cool slightly. Spread on top of cheesepie. Refrigerate at least 15 minutes. Cover

CPK BBQ Chicken Pizza ala The Pioneer Woman

I've been wanting to try the California Pizza Kitchen BBQ Chicken Pizza for a long long time. I finally did it. So to start with, I love this pizza. I wasn't so thrilled with the bbq sauce that I chose-so that said, I still loved it. I will definately add bacon pieces the next time I make this. The Pioneer Woman puts chopped cilantro on top of hers but I didn't do that because we don't care so much for cilantro. It's ok for me but my hubby doesn't like it at all and because I want to feed him and have his opinion of these recipes the cilantro didn't show up.





You'll want to bake your chicken breasts in the bbq sauce and then cut it into bite size pieces. Set it aside until you are ready to make your pizza.





and slice your red onions!







Love the Olive Oil. Use some to oil your pan!







This dough is wonderful to work with. I only let it set about 2 hours. I think next time I will let it set a day or two.








Spread a little bit of the bbq sauce on the crust but not too much!







Add the slices of the mozzerella cheese over the top of the sauce.







Sprinkle on the chicken pieces and the sliced onion. Remember to add the bacon if you love bacon:)






Sooooooooo! Doesn't this pizza just look fabulous. It is really really good. I am not a fan of the bbq sauce that I used though. Oh well, I guess that means I'll just have to keep practicing til I get it right! Right? Oh twist my arm, please twist my arm. LOVE IT!



Recipe: CPK’s BBQ Chicken Pizza
Ingredients
• 1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
• 2 whole Boneless, Skinless Chicken Breasts
• ½ cups Barbecue Sauce
• Olive Oil, For Drizzling
• Salt For Sprinkling
• 16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
• ½ whole Red Onion, Cut In Half And Sliced Very Thin
• Chopped Cilantro, to taste
Preparation Instructions
Preheat oven to 375 degrees.
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.


Recipe: Basic Pizza Crust
Ingredients
• 1 teaspoon Instant Or Active Dry Yeast
• 1-½ cup Warm Water
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Olive Oil
Preparation Instructions
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly

Chocolate Chip Cookie Pie and Easy Pie Crust

I love chocolate chip cookies and I love pie so when I saw this recipe I thought, "Well, why not" It's good but not necessarily my favorite. Give it try. You can't go wrong with chocolate anytime.





I mixed the recipe like I do when I make cookies. I didn't beat the eggs first and then add everything else. Maybe the texture would be different if I did. This batter is just like a cookie dough and seemed to work fine. I have a habit of not always following the recipe but if you aren't sure of your cooking skills, follow the recipe:)





Spread the cookie dough batter into the pie shell and bake!












Bake until it is golden brown on top.













The finished pie. I didn't add the pecans to the pie because my kids would rather not have nuts. I just sprinkled them over the top for those who wanted them. If I was making the pie for just me, I would definately add the pecans. I liked this recipe but I am not convinced it is one of my favorite pies. There are so many that I would choose over this one so, I will most likely not make it again. You decide for yourself!


Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.



Easy Homemade Pie Crust





My mother was such an amazing pie maker. Her pie crust recipe is very easy, uses basic ingredients and I have never had it not work for me. It is flaky and yummy. Sometimes I just make pie crust with cinnamon and sugar sprinkled over it to make a fun little treat. My kids love the left over cinnamon and sugar crusts whenever I make pies. Try this recipe. It really is easy.

Easy Pie Crust

For a single pie

1 1/2 cup flour
1/2 tsp. salt
2/3 cup shortening
1/4 cup cold water

Mis the flour and salt. Cut in the shortening with a pastry blender until little pebbles like peas. Add the water and mix with a fork. Do not over mix. Roll out on a slightly floured counter top. Bake at 425* for 9-10 minutes or until brown.