7nightsaweek

Sticky Fingers like Winger's® Breaded chicken strips coated in a sweet and savory sauce like Winger’s® Original Amazing Sauce and baked to create a sticky coating. 

 1/3 cup brown sugar 

1/3 cup Worcestershire sauce 

1/4 cup ketchup 

1 Tbls. honey 

2 tsp. hot sauce (more or less as desired) 

2 tsp. apple cider vinegar 

12 - 16 oz. box frozen breaded chicken tenders (bag from Costco is great!)     -

In a saucepan over low heat, combine all ingredients, except chicken. Warm sauce, stirring occasionally, while you cook the chicken. -Prepare chicken as directed on package in the oven. -Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray. -Bake in a 350 degree oven for 5 - 7 minutes, or until sauce thickens and becomes sticky. -

These are great in wraps!

Uncooked tortillas from Costco--- Cook them and add:

lettuce

craisons

ranch

shredded carrots

ENJOY!

Chocolate Cherry Cake

This is the moistest cake ever! If you love cherries, this is the cake for you!

Chocolate Cherry Cake

Ingredients:

• 1 box Devil's Food Cake Mix (your favorite)
• 2 cans cherry pie filling
• 2 eggs
• l box instant chocolate pudding
• 1 chocolate pudding cup
• 2 handfuls semi sweet chocolate chips 
• a few tablespoons of water if needed 
•   
• Frosting:
• 1 cup granulated sugar
• 5 tablespoons butter
• 1/3 cup milk
• 6 oz package of semisweet chocolate chips

Preparation:

Mix cake mix, 1 can cherry pie filling, eggs, pudding mix and packaged pudding by hand. When mixed well, add second can of cherries and chocolate chips and fold softly. If batter is dry, add a few tbls water. Pour batter into greased and floured 13x9x2-inch pan and bake at 350° about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

For frosting, place sugar, butter, and milk in a saucepan. Bring to a boil stirring constantly. Boil for one minute. Remove from the heat and stir in chocolate chips until smooth. Pour over warm cake.

Serve warm with vanilla ice cream. Enjoy!

Crockpot Buffalo Chicken Lasagna

Do you love buffalo wings? If so, you MUST try this recipe! It is so incredibly delicious, and the easiest thing ever! Who knew you could make lasagna in the crockpot for heaven's sake? I found this recipe on www.crockpot365.blogspot.com, it's awesome!

Buffalo Chicken Lasagna

Ingredients

--uncooked traditional lasagna noodles 
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Enjoy!

Cake Mix Cookies

The easiest and most DELICIOUS cookies! EVER!

Yellow Cake Mix Cookies

Ingredients:

1/3 cup oil

1/3 cup water

1 egg

1 box Yellow cake mix

semi sweet chocolate chips

Mix first 4 ingredients together until smooth. Add chocolate chips. Bake on a greased cookie sheet in a 350 degree over for approx. 12 minutes. Cool on wire rack. Enjoy!

Chocolate Fudge and Peanut Butter Cake Mix Cookies

Ingredients:

1/3 cup oil

1/3 cup water

1 egg

1 box chocolate fudge cake mix

peanut butter chips

Mix first 4 ingredients together until smooth. Add peanut butter chips. Bake on a greased cookie sheet in a 350 degree oven for approx 12 minutes. Enjoy!

Jill's Peanut Butter Fondue

Peanut Butter Fondue

Who doesn't love to dip? This is a perfect treat when you want to gather round and have a little fun with your sweets!

Ingredients:

1/4 cup brown sugar

1/4 cup corn syrup

2 tbls butter

4 large marshmallow

2/3 cup creamy peanut butter

1/4 cup ecaporated milk

1 tsp vanilla extract

Directions:
 
1. Combine: 1/4 brown sugar, 1/4 cup corn syrup, 2 tbsp butter
2. Heat mixture on low for 5 minutes, while stirring add 4 large marshmallows, 2/3 cup creamy peanut butter and 1/4 cup evaporated milk
3. Stir until smooth and then add 1 tsp vanilla extract

Great with apples, bananas, marshmallows, brownie bites, pound cake, rice crispies or just about anything!

Katie's Chicken Taco's

Chicken Tacos with Cotija Cheese and Lime (Carnita style)

Ingredients
*Cooked Shredded Chicken (save time with a rotisserie from the store)
*corn tortillas
*diced white or sweet onion
*fresh chopped cilantro
*cotija cheese (mexican cheese that crumbles i found at walmart)
*Herdez Salsa verde Mexican picante (found in mexican section)
fresh limes  (all 2 tsp sugar to sweeten it up and make it really yummy!)
 
Cook tortillas on skillet or pan with a small amount of olive oil
Layer all ingredients on top and finish by squeezing fresh lime all over.

Chocolate Chip Cookie Pie

This dessert is like nothing you have ever tasted...is it a cookie? Is it a pie? It's both- and it's unbelievabley delicious! Take my word for it...try this!!!! To see pictures (you don't think it lasts long enough in my house to take a PICTURE, do you?) visit Bakerella.

 

Chocolate Chip Cookie Pie
1 Grahm Cracker pie shell (Keebler)
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans (optional)
Serve with ice cream (optional)

• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003

Cuban Pork Soft Tacos

Delicious! Yum! Try with Mango Pico de Gallo (found at Costco) for a fresh, healthy, delightful meal!

Cuban Pork Soft Tacos

1/2  cup lime juice
1/4  cup water
1/4  cup grapefruit juice
3  cloves garlic, minced
1  teaspoon dried oregano, crushed
1/2  teaspoon salt
1/2  teaspoon ground cumin
1/4  teaspoon ground black pepper
2  bay leaves
1  3-pound boneless pork shoulder roast
1  cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas

Pico de Gallo or bottled salsa
avocado slices

Directions
1. For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.

2. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds.  Wrap pork and onion in a warm flour tortilla and top with lettuce, sliced avacado, and pico.

Makes 8 to 10 servings.

Pico de Gallo: In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.

Homemade Samoas

Girl Scout cookies...mmmmm! Make them yourself for a delightful treat you can have year round!

Homemade Samoas Cookies

(a.k.a. Caramel de-Lites)

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Chicken with Sourdough Mushroom Stuffing

This is one of the most fragrant dishes I have made...the scent of zesty lemon and inviting sage combined with the taste of sourdough and sweet mushrooms will make your mouth water as it slow cooks all day!

Chicken with Sourdough Mushroom Stuffing

Ingredients
  Nonstick cooking spray
2  tablespoons finely shredded lemon peel
1  tablespoon ground sage
1  tablespoon seasoned salt
1-1/2  teaspoons freshly ground black pepper
3 Chicken Breasts
1/4  cup butter
4  cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
2  cloves garlic, thinly sliced
8  cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
1  cup coarsely shredded carrot
1  cup chicken broth
1/4  cup chopped walnuts, toasted
3  tablespoons snipped flat leaf Italian parsley

Directions
1. Lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken. Place chicken in slow cooker.

2. Meanwhile, melt butter in a skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.

3. Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.

4. Transfer stuffing and chicken to a platter.

5. In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken.

Enjoy!