Winger's Sticky Finger's and Sauce

INGREDIENTS

1 bag Tyson Frozen Crispy Chicken Strips (25 oz.)

Sauce:

1/3 c. Franks Hot sauce.  It has to be Franks Hot Sauce…. no other sauce will taste as good.

1 ½ c. brown sugar

1 T. water

DIRECTIONS:

Prepare chicken strips according to package directions. You can either bake or fry. 

For the sauce:

Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves.

Remove from heat and allow to cool to room temp before adding to chicken OR prepare ahead of time and refrigerate.

The wings turn out best if you don’t pour warm sauce over them. You want it nice and thick.

Remove from chicken strips from oven, place in serving bowl, add sauce mixture and stir together.

Peach Dipping Sauce

INGREDIENTS
1 c. peach preserves
3 T. rice wine vinegar
2 T. Dijon mustard
1 T. grated fresh ginger
1 tsp. red pepper flakes

DIRECTIONS
Combine all ingredients and refrigerate for several hours to allow flavors to blend.

*I have also used apricot preserves. And, if you cannot find rice wine vinegar; use 1 1/2 T. rice vinegar and 1 1/2 T. wine vinegar. Add more red pepper flakes if you like a little more kick.

Riley's Alfredo Recipe

INGREDIENTS
1/2 c. butter (1 stick)
2 T. white base soup mix or substitute with cream cheese
1 pint heavy whipping cream
1/2 tsp. garlic powder
1/2 tsp. minced garlic
salt and pepper to taste (around 1/4 tsp. or less of each)
2/3 c. dry grated parmesan cheese

DIRECTIONS
In medium sized pan, melt butter and then add minced garlic.  Stir, and then add the white base soup mix or cream cheese. Stir in heavy whipping cream, garlic powder, grated parmesan cheese, salt and pepper. Simmer for 15-20 minutes on low heat, stirring consistently. Do not let temperature rise more than 165 degrees or soup will break. If sauce is too thin, you can add more parmesan cheese or slowly dissolve a simple rue. Let stand for 3-5 minutes before serving to let sauce thicken up.

Simple rue (only if needed): Mix 3 T. room temperature softened butter and 3 T. all-purpose flour. Whisk and dissolve into hot sauce to help thicken.

Marinara Sauce

This Italian recipe was shared with us from our friend Sandy B. back home. She was one of my favorite church leaders growing up and taught us to make this sauce and homemade pasta.

INGREDIENTS
1 T. parsley
1 T. oregano
1 T. basil
1 T. salt
1/2 tsp. pepper
1 lb. package Jimmy Dean Italian sausage (I usually use Jimmy Dean Hot sausage)
1 medium onion
1 green bell pepper
1 package mushrooms
2 garlic cloves, minced
2 cans (8 oz) tomato sauce
2 cans (6 oz) tomato paste
2 cans (14.5 oz) stewed tomatoes

DIRECTIONS
Mix parsley, oregano, basil, salt and pepper and divide in half. Brown the sausage in a fry pan on medium heat with half of the seasoning sprinkled over top. Remove the sausage from pan.

Finely chop onion, pepper, mushrooms and cloves and coat with the remaining season and sauté in fry pan with sausage drippings.

Combine sausage and veggies with tomato sauce, tomato paste and stewed tomatoes into crockpot.

Cook on low for 5 hours. May add water to desired thickness. The longer it simmers, the better!