HONEY GARLIC CHICKEN WINGS
1/2 cup liquid honey 1/4 cup lemon juice 1/4 cup water 3 tbsp ketchup 1 1/2 tsp garlic powder 1/2 tsp garlic salt 1 tsp ground ginger 3 lbs chicken wings Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes. Bread and fry wings in oil. Place wings into a 9x13 baking dish. Pour sauce over wings. Bake @ 400 for 30 min.

Wingers Sticky Fingers

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
I have also used the sauce for chicken wings.

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce).

No Bake Cookies

2C Sugar
1/4C Cocoa
1/2C Milk
1/4lb Butter
1t Vanilla
1/4t Salt
1/2C Peanut Butter
3C Oatmeal

Boil sugar, cocoa, milk, and butter; for one minute. Add vanilla, salt, peanut butter, and oatmeal. Place by spoonfulls on waxpaper covered cookie sheet. Chill in freezer for an hour or fridge overnight.

Sweet and Sour Sauce

• 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
• 4 tablespoons brown sugar
• 1 tablespoon ketchup
• 1 teaspoon soy sauce
• 2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

Southwestern Chicken Tomato Soup

Southwestern Chicken Tomato Soup


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Southwestern Chicken Tomato Soup
6.3 Net carbs per serving, 4.5 from Veg
4 chicken breasts, cut into small pieces
2 tbs oil, olive or vegetable
3 cloves garlic, thinly sliced, separated
1 28-ounce can of diced tomatoes
3 teaspoons chili powder
1 teaspoon salt
1 teaspoon oregano
1/4 c jalapeños, diced (use more or less depending on your spice preference)
1 small onion, sliced thinly
6 cups of water or chicken broth
6 chicken flavored bullion cubes (omit if using broth)
1 tbs Splenda
1. Heat the oil in a large heavy-bottomed pan. Add 1 garlic clove and sauté until fragrant and the edges start to brown. Add the chicken and sauté until cooked through and nicely browned. Remove and set aside.
2. Add tomatoes and the rest of the garlic, scraping the brown bits off the bottom of your hot pan.
3. Add the chili powder, salt, oregano, jalapeños and onion while stirring regularly. Cook for 1 minute.
4. Add to the pot your water and bullion cubes (or broth, if using) and your 1 tbs Splenda. Bring to a boil, then reduce to medium-low heat and let sit between a simmer and a boil for about 30 minutes. Serve immediately.

Cheerio Treats

3T butter
16oz bag marshmallos
1/2c peanut butter
5c cheerios

Melt butter, add marsmallos and melt, then strir in and melt peanut butter. Place cheerios in a bowl and pour sauce over. Fold in to coat all cheerios. Form into balls, place on cookie sheet to cool.

Baking Powder Biscuits

Ingredients
2c flour
2t baking powder
1/4c shortning
1/2 t salt
3/4 c milk

Directions
Mix dry ingredients, cut in shortning. Add milk. Knead. Roll out and cut with a cup or cookie cutter.