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

Wisconsin Cauliflower Soup

Wisconsin Cauliflower Soup

What we need:
2 tablespoons margarine or butter
1 medium onion (chopped)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 oz) chicken broth,
1 1/2 Cups Water
1 head (2 1/2 lbs) cauliflower (cut into 1-inch pieces)
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese

Directions:
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

This was really good and pretty close to the Cauliflower Soup from Zuppas. It had a little to much of a kick for my tastes, so I think next time I'll use a little less pepper Jack and more chedder cheese. But It is really good, and we really enjoyed dipping our rolls in it too.

Recipe: Just Cook Already

Herbed Pasta with Chicken

What we need:
Bow Tie Pasta
1 lb chicken breasts (cut into 1 inch cubes)
2 Tbs olive oil (divided)
3 ripe tomatoes (seeded and chopped)
2 garlic cloves (minced)
2 Tbs fresh parsley (chopped)
2 Tbs fresh basil (chopped)
2 Tbs lemon juice
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground pepper
1/4 cup shredded Parmesan cheese.

Directions:
Cook pasta according to pkg directions. Meanwhile, season the chicken with salt and pepper. Saute the chicken in 1 Tbs of olive oil over med-high heat until no longer pink in the middle;l set aside. Turn skillet to low and add remaining oil. Add tomatoes garlic, parsley, basil, lemon juice, sugar, salt and pepper. Cook, stirring constantly, until heated. Add cooked chicken. Spoon mixture over hot pasta and sprinkle with cheese. Serves 6 to 8.


This was pretty good and my 4 year old ate all of her food! Can't argue with that...

Recipe: Smith's Food and Drug

Chocolate Trifle

CHOCOLATE TRIFLE

 

What we need:

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Recipe: All Recipes

Magic Mint Chocolate Bark

Magic Mint Chocolate Bark

 

What we need:
1 2/3 cups (10-oz. pkg.)
NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels,
1/3 cup coarsely chopped oven roasted or toasted almonds

Directions:
Preheat oven to 325° F. Line small baking sheet with foil or parchment paper. Pour morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle). Bake for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern. Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Notes: Substitute broken pretzel pieces or another nut of choice for the almonds.

Recipe and Picture:  NESTLÉ TOLL HOUSE

Orange Smoothie

ORANGE SMOOTHIE

What we need: 1 (6 ounce) can frozen orange juice concentrate, 1 cup milk, 1 cup water, 1 teaspoon vanilla extract, 1/3 cup white sugar, and 10 cubes ice

Directions: In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

This was sooo yummy! I just love it when a smoothie works out the way you want.

Recipe and Picture: All Recipes