Poppy seed muffins

Ingredients:
Muffins:
3 eggs
2 1/2 c. sugar
1 1/8 c. vegetable oil
1 1/2 c. milk
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 c. flour

Glaze:
3/4 c. sugar
1/4 c. milk (or you could use orange juice for a little zip)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. butter

Directions for muffins:
Beat together the eggs, sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond extract and flour. Mix well. Bake in paper lined muffin cups (filled 3/4 full) at 350 degrees for 15-20 minutes. The tops should be a light golden brown and the centers should come out clean.
Directions for glaze:
In a saucepan over low heat, combine all ingredients. Warm in pan until sugar is dissolved.

Dip the tops of the muffins into the glaze while the muffins are still warm and put on a cooling rack to cool. Once glaze has set, they are ready to eat.

This has been my favorite recipe thus far. They are delicious in the morning and my kids love them.

Winger's sticky fingers

Breading the chicken:
1 lb chicken (or as many as needed)
1/2 to 1 c. flour
1/2 to 1 c. cornstarch
3 eggs, beaten
oil to fry
Dip chicken in egg, then flour and then cornstarch making sure the chicken is covered well. Fry chicken in oil in an electric skillet.
(You may also buy frozen chicken that is already breaded and cook according to the package).

Amazing Sauce:
1/3 c. brown sugar
1/3 c. Worcestershire sauce
1/4 c. ketchup
1 T. honey
2 tsp. Louisiana hot sauce (this stuff rocks)
2 tsp. apple cider vinegar
Over medium heat combine all ingredients and once its a low boil take off the stove.

Dip cooked chicken into the sauce covering all sides and place on a cookie sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 5 to 7 minutes or until sauce thickens and becomes sticky.
Use remaining sauce to serve on the side.

I usually like to double the recipe for extra sauce and serve with ranch and celery sticks