Sweet and Sour Chicken

Sweet and Sour Chicken 3-5 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13. Sauce: 3/4 cups sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

FRENCH TOAST BREAKFAST MUFFINS

FRENCH TOAST BREAKFAST MUFFINS 1/3 c. butter, melted 1/2 c. sugar 1 egg (preferably room temperature) 1 1/2 c. all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. milk Topping (option: cut topping in half*) 1/2 c. sugar 1/2 c. butter, melted 1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don't over mix the batter. Finally, don't over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. 1 time....I put peanut butter chips in the mix....about a 1/4 cup....so good!!!!! For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Snickerdoodle Bars

Snickerdoodle Bars 2 1/2 c flour 1 1/2 tsp baking soda 2 sticks butter (softened to room temp) 1 1/2 c sugar 1/2 c brown sugar (packed) 2 eggs 1 tsp vanilla 1/2 c dark chocolate chips 1 Tbsp cinnamon and 1 1/2 Tbsp sugar (mix these together) Glaze: 1 1/4 c powdered sugar 1 tsp vanilla 3 Tbsp milk In a large mixing bowl, cream butter, add sugars and mix well. Scrap the sides of the bowl and add vanilla, blend on slow and add eggs 1 at a time. Mix for about 1 minutes. Slowly add flour and baking soda. Combine until flour is mixed in well. Preheat oven to 350° Prepare a 9x13 pan with cooking spray. Spread 1/2 of the batter in the pan. The batter is very thick, so spread it as best you can. Sprinkle 1/2 of the cinnamon/sugar mixture over batter. Add chocolate chips on top of cinnamon. Using a spoon, drop batter over the chocolate chips until everything is covered. It's kind of globby. wink emoticon Bake for 40 minutes or until toothpick comes out clean. Cool completely before cutting. Cut into bars, mix the glaze and with a spoon drizzle the glaze over the bars.

Sweet & Salty Chex Mix

Sweet & Salty Chex Mix 1 10 oz. bag Chex Mix Chocolate Muddy snack mix 1 c. Reeses Puffs cereal 1 c. glazed peanuts 1 c. Reeses Pieces Mix all ingredients in medium bowl. Cover tightly to store.

Cheesy Mexican Chicken

Cheesy Mexican Chicken 1 (10 ounce) can tomatoes and green chilies 1 (10 ounce) can cream of chicken soup 8 ounces processed cheese, cubed or shredded 8 chicken breasts, cooked, cubed 7 ounces vermicelli, cooked, drained Mix the tomatoes with green chilies with the undiluted soup. Add the cheese and chicken. Cook until the cheese melts, stirring constantly. Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli. Bake at 350 degrees for 30 minutes or until the chicken is cooked through.

The Amazing Crockpot Ham, Green Beans and Potatoes

The Amazing Crockpot Ham, Green Beans and Potatoes 2 lbs of fresh green beans 2 lbs of ham 4 baking potatoes 1 Large onion (optional) Dice the ham, green beans, onion if you are using it, and potatoes. Plunk it all into your crockpot, add 3 cups of water and season with salt & pepper ( according to taste) I like to use Steak Spice in mine. Cook for 6 hrs on Low.

Lemonade Cake with Lemon Cream Cheese Frosting

Lemonade Cake with Lemon Cream Cheese Frosting 1 Lemon boxed cake mix 4 eggs 1 1/4 cup milk 1/3 cup vegetable oil 2 Tbsp Lemonade from concentrate Glaze: 2 Tbsp Lemonade from concentrate 1 cup powdered sugar 1 Tbsp water Frosting: 8 oz block 1/3 less fat cream cheese 1/2 cup room temp butter 3 Tbsp Lemonade from concentrate 1/2 teaspoon vanilla 5 1/2 cups powdered sugar Preheat oven to 350° Spray 2 8" round cake pans generously with cooking/baking spray. In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes. Keep the remaining frozen lemonade concentrate in the freezer...you will need it again. Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean. Let the cakes cool in pan...about an hour. Do not remove. When the cakes are cooled level them off so they are flat on top. Poke holes in cake that wasn't cut using a fork. Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water. Stir until smooth. Pour equally over the top of the cakes..still in the cake pans. Cover and let sit for at least an hour, but overnight is best in refrigerator. For frosting cream butter and cream cheese together until combined. With mixer on low add your lemonade and vanilla. Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth. When ready to frost remove your cakes from the refrigerator. Loosen cake around the edges with a butter knife so they will release easily. Frost as desired.