Marilyn's Bread Sticks

1 ½ cup warm water
1 Tbs. yeast
2 Tbs. sugar
3 ½ cup flour
1 tsp. salt
1 cube real butter - melted

Toppings: Garlic powder & parmesan OR Salad supreme seasoning

Dissolve yeast in warm water then add other ingredients. Knead 3 min. If too sticky, add a little more flour. Let rise once, beat down, and then roll out to 1/2” thick. Cut into ¾ inch strips and twist 2 together. Dip into melted butter and place on cookie sheet. Sprinkle with garlic powder and parmesan cheese OR salad supreme seasoning. Bake at 375° for 12-15 minutes.

Chicken Soup

4 chicken breasts with skin/bones
4 diced carrots
½ cup diced celery
1 med. chopped onion
Noodles or Dumplings (Bisquick box)
Peas
Optional – scoop of sour cream

Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.

Opulent Chicken

8 boneless chicken breasts
4 cans cream of chicken soup
1 Tbs lemon juice
1 cup sour cream
8 slices of swiss cheese

Topping:
2 cups stuffing
1/2 cup melted butter

Cut up chicken into big chunks. Place chicken (raw) in 9x13 pan. Place slices of swiss cheese over the chicken and then pour the sauce on. Mix stuffing with butter and sprinkle on top of sauce. Cover with foil and bake for 3 hours at 250. Uncover at very end to brown stuffing. Serve with rice.

Monte Cristo Sandwiches

4 eggs - room temp.
1 Tbs baking powder
1 tsp salt
2 cups milk
2 cups flour

Blend on high in blender. Make sandwiches with ham, turkey and cheese. Stick toothpick(s) through middles of sandwiches to keep them together while cooking. Cut off crusts and saturate sandwich in batter. Heat oil in deep pan and deep fry sandwiches until golden. Cut sandwich in half crosswise when done and sprinkle with powdered sugar. Serve with strawberry jam and/or mustard.

Pumpkin Cookies

1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 1/3 cups oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup walnut (opt)
3/4 cup raisins (opt)

Mix margarine and sugar (white and brown) until creamed. Add pumpkin, egg and vanilla then mix. Combine flour, oats, baking soda, cinnamon and salt then add to mixture. Add walnuts and raisins if desired. Bake for 14-16 minutes @ 350 degrees.

Peanut Butter Rice Krispie Treats

1 cup Peanut Butter
1 cup sugar
1 cup Karo Syrup
6 cups Rice Krispies
1 12 oz. package of chocolate chips

Bring sugar and karo syrup to a boil. Remove from heat and add peanut butter. Stir. In a bowl add peanut butter mixture to Rice Krispies. Melt chocolate chips and pour over top. (Easiest way to melt, stick in a bowl in the microwave - nuke for 30 seconds at a time until totally melted).

Golden Syrup Cookies

1 1/3 cup butter
1 1/3 cup sugar
1 tsp baking soda
3 cups flour
2 Tbsp honey

Cream butter and honey, then add sugar. Add flour sifted together with baking soda. Mix in Kitchen Aid until dough sticks together enough that it's not sticking to the side of the bowl. Form into ropes about the thickness of your thumb. Place on cookie sheet (when they are done cooking they will be about 3"-4" wide, so make sure you leave enough room for them to expand). Bake 15-20 minutes at 325 degrees. Take from oven and cut immediately into bars (diagonally). Cool and store in airtight container.

Chocolate Torte

1 cup flour
1/2 cup butter
1/2 cup finely chopped walnuts
8 oz cream cheese (you don't need to buy a whole tub, you can usually find the small 8 oz. squares!)
1 cup powdered sugar
1 container of cool whip
2 small boxes instant chocolate pudding
3 cups milk

Crust: Mix flour, butter and walnuts. Press into 13x9 pan. Bake at 350 for 15 minutes. Let cool.

1st Layer: Mix cream cheese, sugar and half of cool whip. Blend until creamy, spread on crust.

2nd Layer: Blend pudding and milk. Spread on next.

Final Layer: Wait 5 minutes for pudding to set in fridge. Spread cool whip on top of pudding. Sprinkle with walnuts as desired.

Caramel Chocolate Squares

50 light caramels (14 oz package of caramel squares)
2/3 cup evaporated milk
1 Package German Chocolate Cake Mix
1/4 cup butter or margarine melted
1 cup chopped nuts
1 cup Chocolate Chips

Set oven at 350. Generously grease and lightly flour 13x9 baking pan. Combine caramels and 1/3 cup evaporated milk. Cook using double boiler or melt in microwave - do 30 second increments until all is melted. In large bowl combine dry cake mix, butter, remaining 1/3 cup evaporated milk, and nuts. Stir until dough holds together. Press half of dough into prepared pan. Reserve remaining dough for topping. Bake dough for 6 minutes. Sprinkle chocolate chips over baked crust. Pour caramel mixture over chocolate chips. Spread remaining dough on top. Use hands to form large pieces of dough to lay on top of caramel mixtures, since dough is sticky and won't spread with a spoon. Bake for 15-20 minutes. Cool, then cut into bars. If desired, refrigerate.

Almond Pastry Puff

Crust - Mix 1 cup flour, 1/2 c margarine, 2 tsp water. Pat into 2 strips 3" wide on a cookie sheet.

Topping - Boil 1 cup water & 1/2 cup butter. Add 1 cup flour & remove immediate from heat. Stir until smooth. Add 3 eggs. Stir until smooth. Add 1/4tsp salt & 1/2tsp almond flavoring. Put onto crust. Bake at 375 for 45 minutes.

Frosting - Mix 1 Tbsp butter, 1 cup powdered sugar, 1/2tsp almond flavoring & dash of milk until smooth. Spread on top of topping and sprinkle with slivered almonds.

BIG Salad

Salad
2 heads butter lettuce
1 head romaine lettuce
Red Onion or Walla Walla sweet onion, finely sliced
2 apples diced - Fuji or Crisp apple
Blue cheese, crumbled
Raisins

Dressing
3/4 cup sugar
1 Tbsp dry mustard
1 Tbsp onion juice
1 tsp salt
1/3 cup apple cider vinegar
1 cup salad/vegetable oil
1 1/2 Tbsp poppy seeds

Stacy's YUMMY potato rolls

Start to finish: 4 hrs (3 of which is spent rising)
Makes: 50 rolls

1 package dry yeast (1/3 of strip)
1 1/2 cups WARM water
2/3 cup sugar
1 cup warm mashed potatoes (instant work fine)
4 cups flour
2/3 cup shortening
2 eggs
1 1/2 tsp salt
3-3 1/2 cups more flour

Dissolve yeast in water - not hot, otherwise the yeast will not work and your bread will not rise, just warm! Add sugar, salt, shortening, eggs and potatoes. Beat until smooth. Beat in 4 cups flour. Beat until smooth. Add additional flour until it makes a soft dough. (If you have added 3 additional cups, and it still seems sticky, let it set 5-10 minutes, then check it.) Kneed about 2 minutes with Kitchen Aid, or about 10 minutes by hand. Put in a greased bowl to rise. Cover with plastic wrap that you have sprayed with pan spray. Let rise until double. (In a warm place this takes a couple hours. In the fridge, leave overnight.) Punch down dough and shape. Cover again with sprayed wrap and let rise until double (About 45 minutes if dough is warm, around 2 hours if cold). Roll dough and cut out rolls - a glass works great. Butter one side of the rolls, fold over and place on cookie sheet.Bake 10-12 minutes @ 400 degrees.

Sweet and Sour Chicken

Batter:
1/2 cup flour
1/2 cup cornstarch
1 tsp baking soda
3/4 cup water

Sauce:
3/4 sup sugar
2 Tbsp vinegar
3 Tbsp ketchup
2 Tbsp cornstarch + water = 3/4 cup

Combine ingredients for batter. Add cubed chicken pieces. Deep fry until brown. For sauce combine all ingredients - mixing water and cornstarch seperately then add with the rest. BOIL UNTIL THICK!!! Serve over rice.

Pulled Pork Sandwiches

Start to finish: 4 3/4 - 6 3/4hrs Makes: 9 sandwhiches

3lb pork roast (rump or shoulder)
1-2 bottles of fav BBQ sauce
1 Package of Kaiser rolls/hamburger buns

Cook pork roast (barely covered in water) in crock pot on low heat until very tender (4-6 hrs depending on thickness of roast and if it's totally thawed). Remove from crock pot when cooked and cool. Using 2 forks (large meat forks work great) pull pork apart (if it cooked long enough it should fall apart fairly easily). Add BBQ Sauce to taste. Put meat back in crock pot to heat thoroughly. Serve on buns or rolls.

Cincinnati Chili

1-1/2 lb lean ground beef or turkey
Onion, chopped
29 oz can tomato sauce
14-1/2 oz can tomatoes
Kidney beans, rinsed
½ tsp cinnamon
½ tsp allspice
1 tsp salt
½ tsp pepper
1 Tbsp white vinegar
1-1/2 Tbsp chili powder
1 toe garlic
3 bay leaves

Brown meat with onion. Drain grease. Cook all ingredients in crockpot 4-5 hours covered. Remove garlic and bay leaves before serving. Serve on a bed of spaghetti and top with cheddar.

Macaroon Kiss Cookies

From Hersheys

1/3 cup butter, softened
3 oz cream cheese, softened
¾ cup sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1-1/4 cup flour
2 tsp baking powder
¼ tsp salt
5 cups sweetened coconut flakes, divided
1 bag Hershey’s Kisses

Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract, and orange juice; beat well. Stir together flour, baking powder, and salt; gradually add to butter mixture, beating well until blended. Stir in 3 cups coconut.

Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from kisses. Heat oven to 350. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.

Bake 10-12 minutes or until lightly browned. Remove from oven. Immediately press kiss on top of each cookie. Coole one minute. Carefully remove from cookie sheet to wire rack and cool completely. Yields about 4 dozen cookies.

Chocolate-Covered Cherries

By Jean Paré

60 Maraschino cherries, with stems

Fondant:
2/3 cup marshmallow crème
2 Tbsp margarine or butter, softened
½ tsp almond flavoring
1-1/3 cups powdered sugar

Coating:
1 lb dark tempered chocolate

Spread cherries on paper towels. Drain overnight.

Fondant:
Beat marshmallow crème, butter, and almond flavoring until smooth. Gradually beat in powdered sugar. Turn onto counter. If too sticky, work in more sugar. Flatten 1 tsp fondant, then mold and place around cherry, covering completely.

Coating:
Melt chocolate in small saucepan over hot water, stirring occasionally, until smooth. Do not overheat. Pour some of the chocolate into a small narrow glass. Place glass in a bowl of warm water (to help it retain its heat and consistency). Holding cherry by stem, dip into chocolate to completely coat. Allow excess to drip back into glass. Place on waxed paper. Let set. Redip bottoms, if necessary to seal completely. Let stand at room temperature for at least two days for fondant layer to liquefy.

Black Bean and Corn Salsa/Salad

1 can black beans, rinsed
1 can corn, drained
3-4 seeded tomatoes (or canned, if you’re in a pinch)
Purple onion – ½ cup or so
Cilantro (1/2 to 1 bunch)
2 limes, juiced
Salt and pepper, to taste
Mix and chill. Serve as a salad, or with chips.

Apple Strudel

Adapted from Pepperidge Farms

1 sheet of puff pastry sheet
1 egg
1 Tbsp water
2 Tbsp white sugar
1 Tbsp brown sugar
1-1/2 Tbsp flour
½ tsp cinnamon
3 large baking apples (like Granny Smith)
Raisins or nuts (optional)
Cream cheese frosting (optional)

Thaw pastry sheets 45 min, or until easy to handle. Mix sugar, flour and cinnamon, then add apples (and raisins or nuts, if using). Toss to coat.
Unfold pastry sheet onto a lightly floured surface, and roll to form a 16×12 in rectangle. With short side facing you, spoon apple mixture onto bottom half of the pastry to within one inch of the edges. Starting at the side closest to you, roll up like a jelly roll. Place seam-side down on a lined baking sheet. Tuck ends under to seal. Brush with egg wash. Cut several two-inch slits every two-inches apart on the top of strudel.
Bake 35 min, or until golden. Cool on baking sheet, on a wire rack 30 min. Dust with powdered sugar, icing, or cream cheese frosting, if desired. Slice and serve warm.

Patrick Swayze's Chicken Pot Pie

1 Whole chicken (3 1/2 lbs.)
1 Carrots; sliced thick
1 Rib celery; slick thick
1 md Onion; valved
10 c Water
1 Bay leaf
1/4 ts Fresh ground pepper
1/2 c Carrots; peeled, diced
½ c celery; diced
1 c Frozen pearl onions or 1 med. onion chopped
1 Red pepper; diced
8 oz Fresh mushrooms; quartered
1/2 c Frozen peas
3 tb Butter or margarine
3 tb All-purpose flour
1/2 c Milk
1 tsp Worcestershire sauce
1/2 tsp Salt & Pepper to taste
ds Red pepper sauce
1 pk pie crusts; thawed
1 lg Egg; lightly beaten

Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot. Bring to boil. Reduce heat to low and skim surface. Simmer, partially covered, 1 hour, turning chicken after 30 minutes. Remove chicken. Cool; strain chicken broth and remove fat. Reserve 2 cups broth. Remove skin and bones from meat, tear into pieces. Transfer to bowl.
Bring reserved chicken broth to boil in large saucepan. Add diced carrots and celery; reduce heat and simmer 5 minutes. Add onions and red pepper; simmer 1 minute. Add mushrooms and peas; simmer 1 minute more. With slotted spoon or using a colander, transfer vegetables to chicken. Reserve broth.
Melt butter in medium saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown. Whisk in reserved chicken broth and the milk, Worcestershire, salt and pepper sauce. Simmer 5 minutes, whisking occasionally. Add to chicken and vegetables and stir to combine.
Preheat oven to 425 degrees. Press bottom crust into pie pan and spoon in chicken mixture. Add top crust and flute edges. Brush with beaten egg. Bakes pot pie until top is golden and filling is bubbly, about 25-30 minutes.

Cream Puffs

1 cup hot water
½ cup butter
1 cup flour
4 eggs

Heat oven to 400. Bring water and butter to rolling boil. Stir in flour until forms ball. Add eggs one at a time. Bake 350 for 35-40 minutes. Yields 12 puffs.

Filling
1 pkg (4 oz) vanilla pudding. Beat with 1 cup milk. Add 2 cups chilled whipping cream and beat 2 minutes or until soft peaks.

Chocolate
1 ounce unsweetened chocolate squares
1 tsp butter
1 cup powdered sugar
2 Tbsp water

Melt chocolate, then add butter and stir in sugar. Whisk in water until smooth.

Pizza Dough

Makes 2 rounds

1 T. yeast
1 C. warm water
1 T. olive oil
1/2 tsp salt
3 C. flour

Sprinkle yeast over 1/2 C. warmwater. Let stand 5 min. In large bowl, combine remaining 1/2 C. water, oil, & salt. Stir in yeast mixture. Add flour, 1 C. at a time, beating after each addition. Turn the dough out on a lightly floured surface, knead about 5 minutes. Let rest about 20-30 minutes. Cut dough in half; work with each piece to stretch it out until dough is fairly thin; put on peel that has a little corn meal sprinkled on it (so it doesn't stick); add toppings and put on pizza stone in very hot oven (550) for about 5 minutes.You can also bake it in a metal or glass baking/pizza pan. The trick is to bake it in a hot oven.

Sad Casserole

Recipe courtesy of Sarah V. kingdomtwindom.blogspot.com

As with most of my casseroles, I don't know the exact measurements. It's better not to know, because then you can make it without running to the store. Just use what you can:

Spaghetti (cooked)
Chicken (cooked)
Thawed frozen spinach
Cream of Mushroom Soup
Sour Cream
Cheddar Cheese (grated)
Parmesan Cheese (grated)
Salt & Pepper

Stir together and bake at 375 degrees until the cheese has melted through. You'll love it, and if you're sad, it's definitely worth sacrificing the diet.

Zucchini Soup

Recipe Courtesy of Lion House Classic cookbook

Ingredients:
3 cups (about 1 lb.) sliced zucchini
½ cup water
1 tablespoon fresh or instant minced onion
1 teaspoon seasoned salt
½ teaspoon parsley flakes, or 2 tablespoons chopped fresh parsley
2 teaspoons chicken soup base, or 2 bouillon cubes
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon white pepper
1 cup milk
½ cup light cream
Paprika
Sour Cream

Combine zucchini, water, onion, seasoned salt, parsley, and 1 teaspoon soup base. Cook until zucchini is tender and most of water has evaporated. Mash or puree zucchini and set aside. In saucepan melt butter; blend in flour and rest of soup base and pepper. Add milk and cream, and simmer until thickened. Stir in pureed vegetables; thin with milk, if desired. Garnish with paprika and sour cream. Adjust seasonings to taste. Makes 4 to 6 servings.

Penang Curry

1 cup chicken, cut into bite sized pieces
1 can coconut milk
1 TBSP chopped garlic
2 TBSP Penang curry paste
2 TBSP fish sauce
1 TBSP sugar
2 lime leaves, shredded
5 Thai basil leaves, finely shredded

Place a wok over medium heat, and warm the coconut milk, but don’t let boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and the basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving. Serve over rice.

Chicken Alabam

Recipe Courtesy of Lion House Classic cookbook

8 pieces chicken
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 TBSPS butter
¼ cup onion chopped
1 cup chicken stock, or 2 chicken bouillon cubes
½ cup light cream
¼ teaspoon lemon juice

1) Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 TBSPS melted butter and brown in oven, or shake off excess flour and saute chicken in about 3 TBSPS cooking oil.
2) Saute onion lightly in 2 TBSP butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock; cook and stir until thickened. Add light cream; cook until smooth and thick. Add lemon juice, blend well. Pour sauce over chicken in 2-3 quart casserole dish, cover and bake @ 325 degrees for 1 ¼ hours, or until chicken is fork tender. Serve over cooked rice.

Cream Sauce with Chicken and Peas

Recipe Courtesy of Lion House Classic cookbook

[Makes enough to sauce 1/2 pound of pasta, Double the recipe for 1 lb. of pasta]

1 pound chicken, cooked and shredded
1 TBSP olive oil
½ medium onion, chopped fine
1 garlic clove, minced
½ teaspoon red pepper flakes
1/3 cup white wine
¾ cup low-sodium chicken broth
1 cup plus 2 TBSP heavy cream
2 cups fresh or frozen peas
½ cup finely grated parmesan cheese
Salt and pepper

1) Add oil to skillet over medium heat. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add wine and simmer until almost evaporated, 1 to 3 minutes. Add broth and 1 cup cream; simmer until sauce reaches consistency of light cream, 6 to 9 minutes. Stir in peas and chicken and cook until flavors meld, about 2 minutes. Remove from heat, stir in cheese, and season with salt and pepper.
2) Put remaining 2 TBSP of cream in mixture and stir… serve over pasta and sprinkle with parmesan cheese.

Bobby's Goulash

Recipe courtesy of Paula Deen

2 pounds lean ground beef
1 pound ground turkey (or double the beef if you don't have ground turkey or vice versa)
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni

In a Dutch oven or skillet, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder

Stir-Fried Beef with Snow Peas and Cashews

Recipe courtesy of cdkitchen.com, Eryn, North Carolina

Ingredients:
1.25 lbs. flank steak, cut into thin slices
2 tablespoons soy sauce
1/3 cup hoisin sauce
1/3 cup water
½ teaspoon red pepper flakes
2 tablespoons peanut or vegetable oil
½ lb. snow peas, stem ends trimmed
4 garlic cloves minced
1 tablespoon minced fresh ginger
½ cup unsalted roasted cashews, chopped

Combine steak and soy sauce in medium bowl, cover, and refigerate while preparing other ingredients. Whisk hoisin sauce, water and pepper flakes together in small bowl.
Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute. Toss steak until browned around edges, about 30 seconds. Transfer to clean bowl. Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.To now-empty skillet, add remaining 2 teaspoons oil and heat until just smoking. Add snow peas and cook, stirring once or twice, for 2 minutes.

Roasted Lemongrass Chicken with Sweet Lime Sauce

INGREDIENTS:
1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) OR you can use boneless, skinless chicken breasts
1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon
4 cloves garlic
1 thumb-size piece ginger, grated or thinly sliced
1/2 can thick coconut milk
2 Tbsp. fish sauce
3 tsp. dark soy sauce
optional: 1 kaffir lime leaf
lime wedges as a garnish

SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
1 cup water
juice of 1/2 a lime
2 Tbsp. rice vinegar
1 thumb-size piece ginger, minced or grated
2 cloves garlic, minced
3 Tbsp. fish sauce
1/3 cup honey
1 heaping tsp. cornstarch powder, dissolved in 3 Tbsp. water

PREPARATION:
1. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).
3. When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down).
4. Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
5. Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
6. While chicken is roasting, make the sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
7. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
8. Add the cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
9. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-rice.

General Tso's Chicken

Makes 4 servings

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon dry sherry, optional
1 large egg, beaten
1/2 cup cornstarch
3 cups broccoli florets
Peanut, corn or vegetable oil for deep-frying
1/4 cup homemade or low-salt canned chicken broth
1/4 cup soy sauce
3 tablespoons dry sherry, optional
1/4 cup sugar
1 1/2 tablespoons rice vinegar
1 tablespoon cornstarch
6 tablespoons cold water
1 tablespoon minced garlic
3 small whole dried red chilies

At least 1 hour before serving, coat the chicken: Place a large wire cake rack over a jelly roll pan. Place the chicken in a medium bowl. Add the soy sauce and sherry and mix well. Add the egg and mix again until well coated. Put 1/2 cup cornstarch in a shallow bowl. A few pieces at a time, roll the chicken in the cornstarch. Place on the wire rack without the pieces touching each other. Set the bowl of cornstarch aside. Cover the chicken loosely with plastic wrap and refrigerate to set the coating, at least 30 minutes or up to 4 hours, the longer the better. Remove from the refrigerator 30 minutes before deep-frying.
In a large saucepan of lightly salted boiling water, cook the broccoli to set the color, about 1 minute. Using a wire mesh skimmer, transfer the broccoli to a bowl of cold water and set aside. Keep the water boiling.
Heat a large flat-bottomed wok or deep Dutch oven over high heat until very hot. Add enough oil to come about one third of the way up the sides of the wok or to a depth of 2 to 3 inches in the Dutch oven. Over high heat, heat the oil until very hot, but not smoking (the surface of the oil will shimmer slightly), or to 400*F (200*C) on a deep frying thermometer.
In a small bowl, combine the broth, soy sauce, sherry, sugar, and vinegar, stirring to dissolve the sugar as much as possible. In another small bowl, dissolve the remaining 1 tablespoon cornstarch in the water.
Roll the chicken again in the bowl of cornstarch. In batches, deep-fry the chicken pieces until the coating sets. Transfer to a platter and set aside while deep-frying the remaining chicken. Pour off all but 2 tablespoons of the oil from the wok. Return to high heat and add the chilies. Cook until the chilies are dark red (the longer they cook, the darker they get and the spicier the dish, so adjust the cooking time according to taste). Stir in the soy sauce mixture into the wok, then stir in the garlic. Reduce heat to low and simmer for 20 seconds. Add the cornstarch mixture and stir until thickened. Add the chicken pieces and stir to coat them with the sauce. Transfer to the center of a platter. Drain the broccoli from the bowl of water and return the broccoli to the saucepan of boiling water. Cook just until heated through, about 30 seconds. Drain and arrange the broccoli around the chicken. Serve immediately.

Pad Thai

Recipe courtesy Emeril Lagasse

8 ounces dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 pound ground pork or chicken
1/4 teaspoon cayenne
3 tablespoons peanut oil
2 tablespoons minced garlic
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice

In a large bowl, combine the noodles with warm water to cover. Soak until tender, about 45 minutes, then drain.
In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the pork or chicken with cayenne.
In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the pork/chicken and cook until meat is cooked. Transfer to a plate and cover to keep warm.
Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the pork/chicken, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.

Cashew Nut Chicken

This recipe serves 2. Adjust accordingly.

Ingredients:
1cup chicken fillets
3 tbsp vegetable oil
½ cup unsalted cashew nuts
1 onion, chopped
1 green onion, cut into 2 cm long pieces
1 tbsp fish sauce
2 teaspoons sugar
1 tbsp dark sweet soy sauce

Instructions:
Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.
Turn on the heat to medium high, add chicken and stir-fry for two minutes.
Add onions, green onion, and cashew nuts and stir-fry.
Reduce heat and season with fish sauce, dark soy sauce sauce and sugar.

Chicken Salad

Prep Time:10 min
Start to Finish:10 min
Makes:4 servings


2 cups chopped cooked chicken
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise or salad dressing
1/4 teaspoon onion powder
1/8 teaspoon salt
Dash pepper

DIRECTIONS:

In small bowl, mix all ingredients. Cover; refrigerate until ready to serve.

Cowboy BBQ Chicken Pizza

Prep Time:10 min
Start to Finish:35 min
Makes:8 servings

2 cups Original Bisquick® mix
1/4 cup sour cream
1/4 cup very hot water
1 container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

DIRECTIONS:
Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

Apple Cheese Soup

6 tablespoons unsalted butter

1 medium onion, chopped (about 1 cup)

2 medium Golden Delicious apples, peeled, cut into 1/4 -inch dice (about 2 1/2 cups)

3/4 cup all-purpose flour

1/8 teaspoon freshly grated nutmeg

2 to 3 tablespoons Calvados or Apple Jack, optional

4 cups chicken broth, homemade or low-sodium canned

1 cup milk

1 cup finely grated sharp orange cheddar cheese (about 3 ounces)

1 cup finely grated sharp white cheddar cheese (about 3 ounces)

2 1/2 teaspoons kosher salt Freshly ground black pepper

Serving Suggestions: Toasted whole grain bread, mango chutney, and crumbled cooked bacon

DIRECTIONS:

In a large, non-reactive, saucepan over medium-low heat, melt the butter. Add the onions, cook until softened but not browned, about 10 minutes. Add the apple and continue cooking until cooked, but still slightly firm, about 10 minutes more.
Sift the flour over the onions. Add the nutmeg. Cook and stir with a wooden spoon until the mixture is lightly browned and fragrant, about 4 to 5 minutes. Add the Calvados, if using, and cook to reduce by three-quarters.
Gradually whisk in the broth until well blended. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes. Add the milk, return to just a boil, whisk in cheeses until completely melted. Season with pepper to taste.
Serve hot, with crumbled bacon on top, and a crusty bread and chutney on the side.

Chicken Cashew

2 cups seashell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

Messegee Scones

Sift:4 cups flour, 2 Tbl sugar, 4 tsp baking powder, 1 tsp salt ½ tsp cream of tartar. Cut in 2/3 cup butter until it looks like a crumbly meal. Mix in 1 1/3 cup Half and Half (milk works fine too). Knead a few times just until it is solid. Cut the dough in half, shape into two round pizza like shapes then cut each into 6 triangles. Place on a cookie sheet (they will all fit if you get creative)! Poke a couple times with a fork and brush a little egg white mixed with water on the top. Bake at 425º for 12-15 minutes. Serve warm with butter and Jam or with a great meaty gravy in the winter (Also awesome for breakfast!)

Skillet Penne and Sausage Dinner

1 Tbs. olive oil
1 onion, minced
Salt
1 lb sausage or kielbasa
3 cloves garlic
½ c. oil-packed sun dried tomatoes, rinsed and chopped small (or a can of tomatoes)
8 oz penne (2 ½ c.)
2 ½ c. chicken broth
½ c. heavy cream (or milk)
1 (5 oz) bag baby spinach
½ c. parmesan cheese, grated
Pepper

Directions:

Heat oil in 12 inch skillet over medium heat, add the onion and ½ tsp. salt. Cook until softened, about 5 minutes. Stir in the sausage and cook until no longer pink, about 4 minutes. Stir in the garlic and cook about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 10 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in parmesan and season with salt and pepper to taste.

Strawberry Shortcake Dessert

Angelfood cake
Small box of strawberry jello
Sweetened strawberries – fresh or frozen (thawed)
Small container of coolwhip

Directions:

Prepare one angelfood cake according to directions. Once cooled, cut into one-inch cubes.
Prepare jello, but only add half of the cold water. Refrigerate until soft-set.
Once the jello is gelatinous, stir together cake, strawberries and jello together in a large bowl. Lightly stir in the coolwhip. Spread into 9×13 pan and cool until set, about 3 hours.

Peach Salad

Romaine and spinach
3 fresh peaches, skinned and sliced
Crumbled bleu or gorgonzola cheese
1 avocado, sliced
1/2 bunch sliced green onions
1/4 cup sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
½ Tbsp sugar
½ Tbsp dijon mustard
1 clove garlic, minced
½ tsp salt
fresh black pepper

Directions:

Prepare dressing and chill overnight (or at least an hour).
If desired, you can do a double batch of the dressing, then use half of it as a chicken marinade. Just marinade for 30 min – 1 hour, then grill the chicken and slice atop salad.
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. (Timesaver: use prepackaged candied pecans—the Emerald brand ones with pumpkin pie spice are incredible!)
Layer greens, chicken, peaches, avocado, onions, cheese, then top with dressing and nuts before serving. For a pretty presentation you can stack these items (minus the dressing) in reverse order into a bowl, turn over onto a salad plate, then gently remove the bowl and add dressing just prior to serving.

Bob’s Habanero Hot Sauce

From allrecipes.com

12 habaneros, seeded and chopped
1 (15.5 oz) can sliced peaches in heavy syrup
½ cup dark molasses
½ cup yellow mustard
½ cup light brown sugar
1 cup distilled white vinegar
2 Tbsp salt
2 Tbsp paprika
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp ground allspice

Place first six ingredients into a food processor or blender. Measure in the remaining ingredients. Blend until liquefied. Pour into clean jars or bottles and refrigerate overnight before using.

If you can’t find squeeze bottles for food, try the travel-size shampoo bottles from target or walmart.

Pasta with Broccoli, Sausage and Roasted Peppers

1 package turkey kielbasa, cut in half length wise and sliced into ½ inch chunks
1 c. jarred roasted red peppers (or roast 1-2 red peppers yourself)
6 cloves garlic
1 bunch broccoli, florets cut into 1 inch pieces
Salt
½ c. water
1 lb. medium sized pasta (orecchiette, penne or anything)
1 c. Parmesan or Romano, grated
1 Tbs. extra-virgin olive oil

Directions:

Cook the pasta. Meanwhile, cook the kielbasa until browned, about 5 minutes. Stir in the roasted red peppers and garlic and cook about 15 seconds. Stir in the broccoli, ½ tsp. salt and water. Cover skillet and cook until the broccoli begins to turn bright green about 2 minutes. Uncover and cook until the liquid has evaporated about 5 minutes. Reserve ½ c. of the pasta water. Drain pasta and transfer to serving dish. Stir in the sausage and broccoli mixture, cheese and oil. Toss to coat and add the reserved pasta water as needed to loosen the sauce before serving.

Pasta Primavera

3 Tbs. butter
1 lb. asparagus, tough ends removed and cut into 1 inch pieces
1 zucchini, halved lengthwise and cut into ½ inch chunks
8 oz mushrooms, trimmed and sliced thin
1 c. frozen peas
2 cloves garlic, minced
Salt and pepper
1 (14.5 oz) can diced tomatoes
¼ tsp. red pepper flakes
½ c. heavy cream
1 lb fettuccine
¼ c. minced fresh basil
1 ½ Tbs. fresh lemon juice
Grated parmesan cheese (for serving)

I love this recipe in the summer when all the vegetables are fresh!

Directions:

Cook the fettuccine. Meanwhile, melt 1 Tbs. butter in 12-inch skillet over medium heat. Add asparagus and cook until just tender, about 5 minutes. Transfer to a medium bowl. Repeat with zucchini and mushrooms after the mushrooms are lightly browned add the peas and garlic and cook about 15 seconds. Transfer to the bowl with the asparagus and zucchini. Season the vegetables with salt and pepper. Add the tomatoes with their juice and the red pepper flakes to the skillet. Simmer until the tomatoes have thickened slightly about 5 minutes. Stir in the cream and simmer about 5 minutes. Reserve ½ c. of the pasta water. Drain the fettuccine and transfer to serving dish. Stir in the vegetables, tomato sauce, basil, and lemon juice and toss to coat. Add the reserved pasta cooking water to loosen the sauce before serving.

Taco Seasoning

From allrecipes.com

1 Tbsp chili powder¼ tsp garlic powder¼ tsp onion powder¼ tsp crushed red pepper flakes¼ tsp dried oregano½ tsp paprika½ Tbsp ground cumin1 tsp sea salt1 tsp black pepper
Mix and store in an airtight container. Can be used for tacos, or as a base for enchiladas or other Mexican dishes.

Peaches and Cream Crumb Cake

Adapted from bbonline.com
Cake:Prepare a white cake mix according to instructions, but remove from oven as soon as it is set—see instructions below.
Filling:3 oz cream cheese
14 oz sweetened condensed milk
1/3 cup lemon juice
1 tsp cinnamon
29 oz canned peaches, drained (or 3-4 fresh peaches, skinned and chopped)

Directions:

Beat cream cheese until fluffy. Add milk. Stir in lemon juice, cinnamon and peaches.

Crumb Topping:
2/3 cup flour
½ cup sugar
¼ tsp salt
¼ cup butter
1/3 cup brown sugar
1 tsp cinnamon

Mix flour, sugar and salt, cut in butter until crumbly. Add cinnamon and brown sugar.
Instructions:Prepare cake as directed, baking into 9×13 or two 9×9 pans. Bake at 350 for 20 minutes, or until set. Meanwhile, prepare filling and topping. As soon as cake is set, top with filling, then top with crumb mixture. Bake an additional 20 minutes, or until set. Serve warm.

Marinara Sauce

From Better Homes and Gardens

1 cup chopped onion
1/2 cup chopped green sweet pepper
1/4 cup coarsely chopped carrot
1/4 cup sliced celery
2 cloves garlic, minced
2 Tbsp olive oil
2 cups chopped, peeled tomatoes (or one 14-1/2 oz can)
1/2 of a 6-oz can tomato paste
2 tsp fresh or 3/4 tsp dried basil
2 tsp fresh or 1/2 tsp dried oregano
1 tsp fresh or 1/4 tsp dried thyme
1/2 tsp sugar

Directions:

In a large skillet cook onion, pepper, carrot, celery and garlic in hot oil until tender. Stir in tomatoes, paste, herbs, sugar, 1/4 cup water, 1/2 tsp salt, 1/8 tsp pepper. Bring to a boil, reduce heat. Cover and simmer 30 min. If necessary, uncover and simmer 10-15 min more or to desired consistency, stirring occasionally.My notes: I usually up all the veggies, and prefer a coarse chop. I also throw in a chopped zucchini or squash and some mushrooms. I’ll just up the amount of tomatoes to compensate for the increase in other veggies. I usually simmer this in the crock pot for 4 hrs or so and it comes out a great consistency every time.

Beef Stroganoff

Brown 1/2 lb of hamburger meat with a can of mushrooms water and all (or fresh), about a tsp of dried onion, and any desired seasonings (steak seasoning is awesome). Mix that with 1-2 cans of cream of mushroom soup (depending on desired texture) and a healthy scoop of sour cream. Pour that over about 4 cups of elbow noodles and there it is!