Coconut Magic Cookie Bars

(Haven't tried, but sound divine)

INGREDIENTS

• ½  cup unsalted butter
• ¼ cup light brown sugar, packed
• 2 cups graham cracker crumbs, approximately 15 to 16 full sheets
• 1 cup semi-sweet chocolate chips
• 1 cup shredded sweetened coconut
• ¾ cup pecans, coarsely chopped
• 1 ⅔ cups sweetened condensed milk

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.
3. Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted.
4. Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.
5. In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.

Pesto Turkey Sandwich

Slices of ciabatta bread or something similar.
Pesto
Mayo
Swiss or mozzarella cheese
Turkey
Tomatoes

For oven:  

Preheat to 350

Cut bread in half.  On one half spread mayo, the other spread pesto. 
Cover half of the bread with cheese and onions, the other with turkey and tomatoes.  

Bake about 10 min.

(Or you can put tomatoes on after baking)

OR:  Melt in George Foreman.

Winger's Sticky Finger Salad

INGREDIENTS:

• Lettuce
• Tomatoes
• Avocado
• Cilantro
• Black beans
• Corn
• Peppers
• 1-2 c marinated, cooked chicken OR *1 bag Tyson breaded chicken tenders (1.5 lbs)
• Sticky Finger Dressing (recipe below)
• Ranch Dressing
• Nacho Cheese Doritos, opt

STICKY FINGER DRESSING:

• 3 Tbs Frank's buffalo hot sauce                       
• 3/4 c brown sugar                                        
• 1/4 c water                                                    

DIRECTIONS:

1. Mix dressing ingredients together in small pan and heat on stove until dissolved.  
2. Put salad ingredients together in large bowl.
3. When ready to serve, drizzle sticky finger dressing and ranch over salad.
4. Crumble chips on top, if desired

*OR use Tyson Chicken tenders!

1. Bake chicken tenders according to directions on the bag.  
2. Put salad ingredients together.
3. Heat sticky finger dressing in a medium saucepan on the stove using these measurements:
• 4 1/2 Tbs hot sauce
• 1 c + 2 Tbs brown sugar
• 3 Tbs water
4. When chicken is cooked through, cut in slices and mix into the hot sauce.
5. To serve, place chicken on salad and top with ranch dressing and chips, if desired.

(Can use Haylee's grilled chicken or this CHICKEN )