Sweet and Sour Chicken

What we need:
2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
7 to 8 boneless, skinless chicken breasts
Directions:
Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.
Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Place in baking dish.
Sauce: Mix sugar, vinegar, chicken stock, katchup, 3 TBSP corn starch, and soy sauce in medium bowl.
Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, with wire whisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

Notes: I did mine in the crock-pot on low for 5-6 hours. I also served it over white rice. YUMMY!
If you use cornstarch it becomes gluten-free.
Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe & Picture: Get off your butt and bake

Italian Tilapia

What we need:
Tilapia
1/2 Cup Italian Dressing
2 Large tomatos chopped
1/2 Cup Mozzarella Cheese
1 Tbsp Fresh Parsley

Directions:
Pre-heat oven to 450*.
Place fish in 9x13 pan. Drizzle fish with dressing & bake 25min. Top with cheese and tomatoes. Bake 5 minutes. Sprinkle with Parsley

This was quite yummy, I will be eating this again soon.

Note: cooking time varies on the size/amount of fish, be careful not to over cook it.
*Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe: Nichole Munz

Crock Pot Hawaiian BBQ Chicken

What we need:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Notes: next time I will put the pineapple juice in the crockpot and keep the chunks out till time to serve. I didn't care for the pineapple soaking in the BBQ sauce.

Recipe: Six Sisters Stuff

Grasshopper Cookies

What we need:
Cookie:
1 Devil's Food Cake Mix
1/2 cup oil
1 egg
1/4 cup flour
1/4 cup water
Directions:
Mix all together, put dolops on a cookie sheet and bake at 350* for about 10 minutes.

Cookie Recipe: Heather Munz

What we need:
Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional)

Directions:

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

What we need:

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Directions:

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie.

Frosting recipes: Six Sister's Stuff

Picture: Six Sister's Stuff

Sticky Bun Breakfast Ring

What we need:
1 1/2 tubes Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon

Directions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon. Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Recipe: The Jones Way