I love chicken fingers and make them several
different ways, this seems to be my family's
Take appropriate amount of chicken tenders
and cut them in half to make them roughly
the size of fingers.
Soak the fingers in buttermilk while you go
When you get home, crush a bunch of Cheez-Its
crackers, add some sesame seeds ... Add a
little bit of garlic powder, a little
pepper, and a little cayenne pepper. (The
amount you use depends on how big a batch
you are making, I usually make a cookie
sheet full and use approximately ¼
teaspoon of each.)
No need to add salt as the crackers have
enough in them.
Remove fingers from buttermilk and drain,
turning several times to get rid of most of
the buttermilk or they will get soggy.
Dredge the fingers in the cracker mixture
and place on a cookie sheet that has
aluminum foil on it that has been lightly
sprayed with oil.
Bake at 350° F for 30 minutes, turning
the fingers after 15 minutes.
Remove and enjoy.
Try some of my favorite dippin' sauce with them. (It's down the page a bit.)
Coffee Finger Jello
½ c. cold water
2 cups strong coffee, hot. I used two
packages of Starbucks Via. The coffee needs
to be strong.
1 can (14 oz.) sweetened condensed milk
(not evaporated milk)
3 packages of Knox unflavored gelatin
1. Place ½ c cold water in a bowl.
2. Sprinkle 3 unflavored gelatin packets
over the water. Let sit until the gelatin
blooms, about 10 minutes.
3. Stir in the hot coffee and mix until the
gelatin is completely dissolved.
4. Stir in the can of sweetened condensed
5. Pour into glass pan that has been lightly
sprayed with Pam. Thickness of finished
jello depends on the size of the pan. I used
a 7 x 11 pan and the pieces were about ½
Meatball Hero Sandwich
Nonstick vegetable oil spray
1½ pounds lean ground beef
½ cup grated Parmesan cheese
2 large eggs
¼ cup chopped fresh parsley (preferably Italian)
¼ cup crushed cornflakes
3 large garlic cloves, minced
2½ teaspoons dried oregano or Italian seasoning
½ teaspoons ground pepper
½ teaspoon salt
3 cups purchased marinara sauce
Shredded mozzarella cheese
6 long Italian or French rolls, split lengthwise, toasted
Preheat oven to 350° F. Spray heavy large
baking sheet with nonstick vegetable oil
spray. Combine ground beef, grated Parmesan
cheese, eggs, chopped fresh parsley, crushed
cornflakes, minced garlic, dried oregano,
ground white pepper and salt in large bowl
and blend thoroughly. Using moistened hands,
shape meat mixture into 1½-inch rounds
and place on prepared sheet, spacing evenly.
Bake meatballs until just firm to touch and
cooked through, about 20 minutes.
Bring marinara sauce to simmer in heavy
large saucepan. Add meatballs to sauce and
simmer until sauce thickens slightly, about
15 minutes. (Can be prepared 1 day ahead.
Cover and refrigerate. Rewarm over low heat
Butter rolls and place under broiler to
lightly brown. Remove and gently press
center of bottoms of rolls to compact
slightly. Spoon 5 or 6 meatballs into
depression in each roll. Spoon enough sauce
over to coat. Sprinkle top of meatballs with
Return to broiler to melt cheese.
Place tops of rolls over and serve.
Mexican Chili Cheese Burgers
It's best to
use plum tomatoes inside the burger as
they're less watery than other varieties. If
you prefer to use fat-free cheese, you'll
save about 4 grams of fat per burger.
1 pound ground round
1 cup chopped seeded plum tomato
¼ cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon pepper
4 (¾-ounce) slices reduced-fat Monterey Jack or cheddar cheese
¼ cup fat-free sour cream
4 (1½-ounce) hamburger buns
4 iceberg lettuce leaves
8 (¼-inch-thick) slices tomato
Grilled onions (optional)
Combine first 9 ingredients in a bowl; stir
well. Divide mixture into 4 equal portions,
shaping into ½-inch-thick patties.
Prepare grill. Place patties on grill rack
coated with cooking spray; grill 6 minutes
on each side or until done. Place 1 cheese
slice on top of each patty; cover and grill
an additional minute or until cheese melts.
Spread 1 tablespoon of sour cream over top
half of each bun, and set aside. Place
patties on bottom halves of buns; top each
with lettuce, tomato, onions (if desired),
and top half of bun.
Yield: 4 servings
RC's Favorite Dipping Sauce
Mix approx ½ Mayo and ½ yellow mustard, then
add a little Heinz 57 sauce.
RC's Sticky Buns
I am not saying this
is the easiest recipe here, but it is worth
likes them so much she begs Sassy to make
1 Pkg. active dry yeast
¼ Cup granulated sugar
¼ Cup warm water
¾ Cup warm milk
¼ Cup shortening
1 tsp. Salt
3½ Cups sifted flour
2 tbsp. melted butter
¼ Cup packed brown sugar
1½ tsp. cinnamon
1 stick butter
1 Cup Packed brown sugar
¼ Cup dark corn syrup
¼ Cup chopped nuts (optional)
In large bowl, sprinkle yeast and ¼ C.
granulated sugar over warm water; stir until
Add warm milk, shortening, salt, egg, and 1
Using mixer at low speed, beat until well
blended. Increase speed to high; beat 2
Stir in enough additional flour to make a
soft dough, Turn out dough onto a lightly
floured surface, knead until smooth and
elastic, (about 5 minutes).
Place in large greased bowl, turning over
dough so that the top is greased. Cover with
a towel and let rise in a warm place until
doubled (about 1 hour).
Punch down dough, cover and let rest 10
minutes, meanwhile, combine 1 stick butter,
1 Cup brown sugar, and ¼ cup dark corn
syrup in a small pan, slowly bring to a boil
and let boil for 30 seconds, pour into a
13x9x2 baking pan, add nuts to top of
mixture if desired.
In small bowl, stir together cinnamon, and
¼ Cup brown sugar.
On a lightly floured surface, roll out dough
into a 15"x10" rectangle.
Brush with 2 tbsp. melted butter, sprinkle
with cinnamon mixture.
Starting with one long side, roll up
jelly-roll fashion. Pinch seam to seal, Cut
into 15 equal slices. Arrange slices, cut
side down, on top of brown sugar mixture in
Cover and let rise until doubled, (about 45
Bake in 375° F oven 20-25 minutes or
until golden brown, Immediately invert onto
platter. serve warm,
Yield: 15 Rolls
Stuffed French Toast
1 loaf French Bread
3 Tablespoons Any Flavor Fruit Spread (You
Can Also Use Jelly, Jam, Or Fresh Fruit)
½ packages Cream Cheese (4 Oz), At Room
2 whole Eggs
1 Tablespoon Cinnamon
½ cups Skim Milk
2 Tablespoons Butter
Heat skillet or electric griddle to 325° F to
Cut french bread into 2-3 inch wide slices.
Then, with a paring knife, go back and cut
halfway into each slice, in the center,
creating a 'pocket' that your fruit mixture
can be stuffed into.
In a bowl, place the room temperature cream
cheese and three tablespoons of fruit spread
of your choice. (I used strawberry jam and
chunks of fresh strawberries.) Combine well.
In a separate bowl, break 2 eggs; add
cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the
'pockets' of your French bread slices. Place
on a baking sheet.
When done stuffing each piece of bread,
completely coat each piece in egg mixture.
Make sure all sides are covered. Do all
pieces before starting to fry.
Put 2 tbsp. (you can use less!) of butter
into a hot skillet and melt completely. Add
all of the bread to the skillet and cook
roughly about 3-6 minutes on each side,
until it reaches a nice golden brown. You
want to make sure the cream cheese mixture
Put on plate, dust with powdered
sugar ... Serve.
You can set out the syrup if you wish but it
was plenty sweet for me without any.
Sweet, Salty Frito Candy
YOU WILL NEVER WANT OTHER CANDY AFTER THIS!
2 Cups, Pretzels
1 Cup Fritos
8 Mini Peanut Butter Cups
1 Stick Unsalted Butter (8 tbsp.)
½ Cup Brown Sugar
1½ Cups Semi-Sweet Chocolate chips
Preheat oven to 350° F. and line a
13x9 inch pan with parchment paper.
Place Pretzels and Fritos in a heavy duty
baggie or other bag, lightly crush by hand
(break into ¾ inch or smaller pieces but
Chop up mini Peanut butter cups into small
chunks mix with crushed pretzel/Frito mix
and dump into pan.
Place butter in a small non-stick saucepan
and melt over medium heat.
When butter is melted, stir in Brown Sugar.
Bring to a full boil and boil for 1 minute,
stirring once or twice.
Pour over Frito mixture and bake for 8
minutes. Remove pan from oven and sprinkle
chocolate chips over hot candy.
Return to oven for 1 minute to soften chips.
Remove from oven and spread softened chips
over the bars.
Cool at room temperature until you feel the
pan is cool enough to transfer to your
refrigerator, then transfer to refrigerator
to set the chocolate.
When Chocolate is set, lift from pan and
break the candy as you would toffee or
peanut brittle. You can eat it cold or let
it come back down to room temperature.
Started with a recipe
on this but added some other stuff and loved
it ... Hope you do too!
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 tbsp. vegetable oil
4 cups chicken stock
½ cup chopped green pepper
1 - 15 oz. can tomato puree
1 - 15 oz. can corn
1 finely minced jalapeño pepper (adjust to
your heat liking) - (optional)
½ teaspoon salt
¼ teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (optional)
4 teaspoons flour mixed with ¼ cup of
1 pound cooked chicken, cubed or pulled
1 cup cream
8 ounces processed cheese, 1-inch cubes
Sauté oil, garlic and onions in large pan or
Dutch oven until soft.
Add the rest of the ingredients.
Bring to low boil, then reduce heat and
simmer at least 20 minutes.
After serving soup, pile tortilla chips on
top of the soup.
Optional: Garnish with freshly chopped
cilantro and/or sour cream.