Tuesday, September 30, 2014

Ginger Snaps

Ginger Snaps

3/4 c butter-flavor shortening
1 c brown sugar
1/4 c molasses
1 egg
2 c flour
1/4 t salt
2 t soda
1 t cinnamon
1 t cloves
1 t ginger

Cream shortening and sugar; add molasses and egg. Beat well. In a separate bowl, blend dry ingredients. Add to creamed mixture and beat together. Roll dough into balls and freeze for at least one hour. Preheat oven to 350. Roll dough balls in sugar and bake 9-10 minutes. When cool, keep in an airtight container.

These cookies are the only cookies I know of that actually get better the next day.

Friday, September 19, 2014

Sticky Finger Chicken

It was a sad day when we found out that the Wingers Restaurant near by us closed. Their sticky fingers were amazing and something that everyone in my family enjoyed. We knew it was something we couldn't live without, so we set out to recreate them and I think we came pretty darn close if I do say so myself. Try it and you'll see what I'm talking about.

 Sticky Finger Chicken

8-10 frozen breaded chicken breasts tenderloins (I like to buy the big bag at costco or sam's club.)
6 Tbl. Frank's Hot Sauce 
4 Tbl. water
1c. brown sugar
½ c. honey

 Bake the chicken according to package directions. I usually put them in a jelly roll pan.

While the chicken is baking, heat the hot sauce, water, honey and brown sugar in a saucepan over medium heat, until the sugar is dissolved.

5 minutes before the chicken is done, pour the sauce over the chicken and bake for the remaining time.
We serve this with ranch and blue cheese dressing.
Serves 4-5 people.