Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken Recipe:

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Recipe and picture from HERE

Mexican Stuffed Peppers with Quinoa

 Another good one!  This recipe is vegetarian, but I added ground beef to it.  It would be good either way. 

 

Mexican Stuffed Peppers with Quinoa

 

Ingredients

• 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• 1c quinoa, uncooked
• ½ medium onion, diced
• 1 (15oz) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4oz) can diced green chiles (don’t drain)
• ¼c cilantro, minced
• ¼tsp salt
• ¼tsp pepper
• olive oil, if desired
• ½c Monterrey Jack, grated
• ½c cheddar cheese, grated
• 1 recipe red enchilada sauce (or 1 (28oz) can)

Instructions

1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Recipe and picture from HERE

Blackened Chicken and Cilantro Lime Quinoa

This recipe is another one of my family's favorites.  
If you haven't tried quinoa(pronounced KEEN-wah), you should.  It is delicious.  Here is how to cook it. You cook it pretty much like rice.    

Ingredients

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped

Instructions

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
6. Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.
7. Just place the flesh from an avocado along with two tablespoons of Greek yogurt(I use sour cream) in a food processor and puree until smooth.

Recipe and pictures HERE

Chicken Sausage and Tortellini Soup

4 tsp. olive oil
1 pkg. Italian chicken(or turkey) Sausage links
5 cloves garlic, minced
3 14-oz. chicken broth
18 oz. refrigerated cheese tortellini
6 oz. baby spinach leaves
1 can diced tomatoes
1 Tbsp. butter
Shredded Parmesan cheese for garnish

Heat 1-2 tsp oil in a pot and saute sausage until browned.  Remove from pan and carefully slice into small pieces.  Set aside.

Heat remaining oil in pot.  Saute garlic for 30 seconds.  Stir in broth.  Bring to a boil. Cook for about 2 minutes then add tortellini.  Cook for another 3-4 minutes then stir in spinach and tomatoes.  Cook until spinach wilts, approximately 2 minutes.  Return sauteed sausage to the soup.  Heat throughout.  Melt butter into soup.

Flat Bread

This recipe is so simple and so easy.  It is one of my family's favorite bread recipes.  I make it at least once a week to go with a meal, sometimes more.   It requires very little time and effort to make it.  In fact, it doesn't even really need to be kneaded.  I have made it in my Kitchen Aid with the dough hook, but I like it best when I just mix everything in a bowl and knead it with my hand for just a couple minutes.  I do let the yeast bubble in the hot water for about 5 minutes before adding the other ingredients and if I have time then I let it rise for 15 minutes in the bowl before putting it in the pan.  You don't have to though.  This recipe is seriously fail-proof.  It makes a good pizza crust, as well.

1 pkg. yeast (2 1/4 tsp.)
1 c. tap-hot water
1/2 tsp. salt
1 tsp. sugar
2 Tbs. oil
2 c. flour (knead in more if too sticky…up to 3 cups)
We don’t even let that yeast rise or the dough rise most of the time and it works, but it’s better if you let it sit for 15-30 minutes while you make the rest of the dinner.
Then roll it out on a pan (sprayed with Pam).

Score for breadsticks in whatever size you’d like.
Bake at 500 degrees for 5-7 minutes.
We always spread butter over the hot bread and sprinkle on some garlic salt.  We just like it that way.
You can also use this for pizza dough.

recipe from:
Here

Mini Deep Dich Pizzas

  My kids love pizza and so do Ryan and I.  We all LOVE pizza.  Who doesn't.  I decided that we would make Friday's pizza nights, and we can have a different pizza recipe each week.  I will be honest, I wasn't really expecting much from these little tortilla pizzas.  I mean, the crust is a tortilla how good can they be.  I thought  that they looked cute and that the kids would enjoy putting their own toppings on their little mini pizzas, but besides that I didn't think that they would be that wonderful.   Well, I was wrong.  These were delicious.  Everyone ate them up and we ended up having to make more.  The kids had pepperoni and olives on theirs, but Ryan and I did peppers, mushrooms, olives, and pepperoni.  These will definitely be a frequent on our Friday pizza nights!

 

1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

2.  Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.

3.  Press each wrap circle into muffin tin using your fingers. Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!

4.  Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.

5.  Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!

6.  Divide mozzarella cheese evenly over each mini pizza.

7.  Place 4 mini pepperoni’s on top of each pizza.

8.  Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.

9. Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

10.  Serve warm and enjoy!

 Recipe from:

 http://dashingdish.com/recipe/mini-deep-dish-pizzas/

Chicken Verde Wontons

 

These little tiny tacos were so good!  I used one large chicken breast and it made a whole bunch.  Just a note, only the tops and the edges of the wontons get crispy, not the whole thing.  And I cooked them longer than it said to.  I made guacamole to dip them in.  So good!

Chicken Verde Wonton Tacos

Yield: 8 wonton tacos

Calories per serving: 48 calories per taco; 192 calories for 4 tacos

Ingredients

• 4 ounces cooked, shredded boneless skinless chicken breasts
• 1/4 cup salsa verde
• 1 Tablespoon light sour cream
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 2 Tablespoons sliced green onions
• 1/4 cup reduced fat Mexican blend cheese
• 8 wonton wrappers (these can be found in the refrigerated produce section by the Asian products)
• (optional) 2 Tablespoons diced avocados (add 50 calories for this) and cilantro for topping

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.
3. Place the wonton wrappers on the baking sheet and place about 1 Tablespoon of the mixture on each wonton.
4. Divide and sprinkle cheese evenly over the mixture on each wonton.
5. Bring two of the opposing corners up and using a little water stick them together.
6. Bake for 4-5 minutes or until wontons get crispy. Be careful because they will burn if you don't watch them.
7. Top with cilantro and avocado if desired.

Notes

Source: The Girl Who Ate Everything

Zuppa Toscano

Most people probably have this recipe.  There are plenty of different variations.  I have never made it(or had it) until just this last week.  It is delicious. I got this recipe from Addelyn's kindergarten teacher.  It can be made in the crockpot or, if you are like me and forget to plan ahead, it can just be made on the stove top.  Either way, it is good.

Ingredients:
1 lb bulk Italian sausage, browned and drained
2 cans chicken broth
1 C water
1 garlic clove minced
3 large russet potatoes cubed
1/4 c onion finely diced
bacon bits to taste
1 C heavy cream
1 bunch fresh Kale- coarsely chopped
grated parmesan cheese for garnish

1. Place Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-5 hours until potatoes are cooked and soft
3. Add bacon bits, cream and kale right before serving
4.Top with parmesan cheese and serve with fresh bread.
I had to add some salt and pepper too.

Asian Turkey Lettuce Wraps

This recipe is from HERE It was really good, my favorite version of lettuce wraps that I have made, and super easy. 
Here you go:
2 tbs. extra virgin olive oil
1 c. finely chopped onion
1 lb. ground turkey breast

1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp garlic salt
1 12 oz bag of broccoli slaw (I wish I had taken a pic. of the bag last time I made this, but you can find broccoli slaw in most grocery stores in the produce section by the packaged salads)
1 small drained water chestnuts
1/2 c. Teriyaki sauce
1 tsp. sesame oil (I've never put this in)
Approx. 15 butter lettuce leaves (I usually use romaine)
1) place oil into large 5 qt. skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften.  Add ground turkey, salt, pepper and garlic salt.  Brown and crumble until cooked through.
2)  When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil.  Cook for another 10-15 minutes or until heated through. 

Reduce heat to low until ready to serve.  Serve spoonfuls inside lettuce leaves. 

Enjoy!

Mango Shrimp Salsa and Mango Shrimp Tacos

Ingredients

• 2 mangos - peeled, seeded and diced
• 1 ripe avocado - peeled, pitted, and diced
• 2 tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• 1 pound salad shrimp
• 1-2 T butter
• tortilla chips
• corn tortillas
• shredded cabbage

Tacos

1. Melt the butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes add mangos.
2. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients. I also added shredded cabbage to my taco.

Salsa

1. Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes. 
2. Serve on tacos or eat with chips.

Aloha Chicken Kebabs

I have the cookbook Deceptively Delicious by Jessica Seinfeld.  All the recipes have hidden veggies or fruit in the form of purees mixed in.  All the recipes that we have tried have been pretty good.  My kids eat fruits and veggies so I am not too concerned about food that has hidden veggies in them, but it does make some of these recipes taste really good!  This is one of our favorites. 

1 cup whole-wheat breadcrumbs
1/4 flaxseed meal
1/2 cup sweet potato puree (I steamed a sweet potato and then blended it)
1/4 cup pineapple puree (I blended canned pineapple)
1 T soy sauce
1 large egg white, lightly beaten
1/4 cup shredded coconut
1 pound boneless, skinless chicken breasts or sicken tenders, rinsed and dried, and cut into "fingers"
1/4 tsp salt
2 T all-purpose or whole wheat flour
Nonstick cooking spray
1 T olive oil
10-12 short wooden skewers.

1.  In a bowl, mix the breadcrumbs with the flaxseed meal.  Ste aside.

2.  In a second wide, shallow bowl, combine the sweet potato and pineapple purees, soy sauce, egg white, and coconut, and mix with a fork; set next to the bread crumbs.

3.  Thread the chicken fingers lengthwise onto skewers, using one skewer per chicken finger.  Sprinkle both sides of the chicken skewers with salt ant hen with flour.  Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs until completely coated.

4.  Coat a large nonstick skillet with cooking spray and set it over med-high heat.  When the pan is hot, add the oil.

5.  Add the chicken in a single layer and brown for 3-4 minutes on one side, until the breadcrumb coating is crisp and golden.(Turn down the heat if the coating browns too quickly-coconut burns easily.)  Turn the skewers and cook 4-5 minutes longer, until the chicken is cooked through and browned all over.

**My variations:  I did not skewer my chicken.  I just did chicken strips.  I also did not cook it this way. I cooked it like the Baked Fried Chicken with melted butter in a dish in the oven.  It was just easier for me at the time to just throw it in the oven instead of standing at the stove watching it.
I bagged extra puree in the amount needed for this recipe and froze it to use another time.

Herbed Shrimp and Pasta

This recipe is super not healthy, but it was delicious.  I won't add this into my regular rotation, but it will be a every once in awhile meal.  You could do this with chicken if you are not a shrimp fan.
1 Package angel hair
1 cup butter (I used 1/2 cup and would probably not do that much next time.  Seriously, that is a lot of butter!)
1 1/2 pounds peeled, medium-sized shrimp (I used half this amount and it was plenty)
4 cloves garlic, minced
2 cups half-and-half (I used fat free half-and-half.)
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dillweed or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions.  Drain; set aside, and keep warm. 

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic.  Cook, stirring constantly, 3-5 minutes or until shrimp turn pink.  Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently.  Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally.  Adde shrimp, parsley, salt, pepper, and , if desired, chopped dillweed; stir until blended.  Serve over pasta.

 Recipe from Southern Living cookbook 

Quick Carbonara

1 Package of spaghetti (I like thin)
8 slices bacon
2/3 chopped green onions
1 (4-ounce) can sliced mushrooms, drained
3 egg yolks, lightly beaten
1 to 1 1/2 cups finely shredded cheddar cheese
dash of pepper

Cook pasta according to package directions.  Meanwhile, cook bacon in a large skillet until crispy: remove bacon, reserving 3 Tablespoons drippings in skillet.  Coarsely crumble bacon, and set aside.

Cook green onions, and mushrooms in drippings in skillet over medium heat 2 minutes.  Drain Pasta, and place in a serving bowl.  Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese, and pepper: toss.  Serve immediately.

recipe from southern living cookbook

Asian Pasta Salad (Dipping Chicken take III)

Very rarely do I make just the plain Dipping Chicken anymore.  It is yummy plain, but I feel a little more healthy when I make a rice bowl with veggies(steamed carrots, broccoli, squash, whatever.)  My new favorite version is the Asian Pasta Salad.  I actually found a recipe for an actual Asian Pasta Salad, and it was pretty much the same as the Dipping Chicken.  It had a few variations, but I knew we liked the Dipping Chicken so I pretty much stuck with that recipe.  I have linked to the Dipping Chicken if you want that recipe, but here is the Pasta Salad version:

Dipping Chicken

Asian Pasta Salad Version

Ingredients:

8 Chicken legs, bone in(I usually do not use legs.  I either use thighs or chicken breast.  Those are just what I usually have.)

1/3 cup soy sauce

Brown sugar

2 T dark sesame oil (This gives it more of an Asian taste. I really like it!)

Garlic salt

Black pepper

2T sesame seeds

sliced Veggies: broccoli, carrots, cherry tomato halves, zucchini

linguine (I use a whole wheat version and the whole box)

bowl.

Directions:

1.      Pull skin of chicken legs (less greasy)

2.      Pour 1/3 soy sauce in glass measuring cup.

3.      Add brown sugar to soy sauce until cup reads 2/3 cup.  Then add the sesame oil.

4.      Put chicken in pan and sprinkle with garlic salt and black pepper.

5.      Pour brown sugar/soy sauce over chicken

6.      Cook at 350° for 1 hour uncovered.  Rotate chicken legs every 15 minutes.

7.      After my chicken is all cooked I usually pour it and the sauce over the veggies in a pan and let the veggies cook until softened while the pasta is cooking.  If you used chicken with bones take the chicken off the bone. 

8.  Cook pasta, drain.

9.  Place pasta in a large bowl. Pour chicken and veggie mixture over pasta. Add sesame seeds.  Toss gently.

Spicy Honey Chicken

This is one of my most favorite meals.  I copied the recipe right from Our Best Bites, so this is all their instructions and pictures.  The first night I made this our grill ran out of propane, so I had to do it all inside.  I did not use an indoor grill pan or a broiler like they suggest.  I prepared the chicken with the rub and then I put the chicken pieces in a baking dish.  I then just poured the glaze(all of it) over the chicken and cooked it for 45 minutes or so on 350F, turning the chicken over every 15 minutes or so.  I am positive that this would taste better grilled, but we still don't have propane so I still just bake it.  It is soooo yummy! And I have to agree, it is best with thighs.

Spicy Honey Chicken

 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

 2 t vegetable oil
Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

 

Chicken & Spinach Pesto Lasagna

I love lasagna!  Love, love, love it.  I also really love pesto, so when I found this recipe on the back of my shredded cheese bag, I knew I had to try it.  We all liked it a lot!  I will make it again, but must record the recipe or it will be in the garbage with the empty cheese bag.  If you don't like pesto, you won't like this.  If you don't like spinach, you really won't like this.

Ingredients:
12 uncooked lasagna noodles
3 Tbsp olive oil
1 c onions, chopped
3 cloves garlic, crushed
2 packages (12 oz each) frozen chopped spinach
3 c cooked diced chicken breast
1/2 tsp salt
1/2 tsp black pepper
2 c ricotta cheese (I used cottage cheese.  I ALWAYS use cottage cheese in my lasagna.)
1 large egg
1 1/2 c prepared pesto sauce,
   plus 2 Tbsp
3/4 c grated parmesan cheese
2 c shredded mozzarella cheese

Directions:
1. Preheat oven to 350 F.
2.  Spray 13x9-inch casserole or lasagna pan with nonstick cooking spray.
3.  Heat oil in large skillet over med-high heat.  Cook and stir onions and garlic until transparent.  Add spinach, cook and stir about 5 minutes.  Add chicken and stir about 5 minutes.  Season with salt and pepper.
4.  In large bowl, mix together ricotta cheese, egg, pesto, and parmesan cheese until thoroughly blended.  Add chicken and spinach mixture to bowl and stir to combine.
5.  Spread 2 Tbsps pesto in bottom of prepared pan.
6.  Layer 4 lasagna noodles, slightly overlapping.  Top with one third of spinach ricotta mixture and on third of mozzarella.  Repeat layers twice.
7.  Bake about 35-40 minutes or until hot and bubbly.

Easy Homemade Ice Cream without a Machine

This recipe has been going around the blog world.  I have seen it a couple of times. THIS was the first place that I saw it.
We decided to try it for our FHE treat one evening.  It was good.  I am not really of fan of homemade ice cream from a machine.  I felt like this was closer to store bought than the machine kind is, but it is still different.  If I were to make it again I would make it the day before so that it is in the freezer longer.  It tasted better the next day when it was harder. 
Here is our version.  We made S'mores ice cream(check out the link for other flavor ideas):

2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup chocolate chips
1/2 cup marshmallows
1/2 cup graham crackers broken up
3 Tbs melted butter
1/2 tsp vanilla

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, marshmallows, and vanilla in large bowl. Mix well. Stir in chocolate chips, then gently fold in whipped cream.

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm. 

Dipping Chicken

This recipe was super easy and yummy. It will be added to my list of quick, easy, go-to's for when I forget to plan a meal.  It reminded us of Rumbi's rice bowls.  Next time I will add stir fry veggies to it.  I used boneless, skinless chicken thighs not legs, but you could use chicken breasts as well.

Ingredients:

8 Chicken legs, bone in

1/3 cup soy sauce

Brown sugar

Garlic salt

Black pepper

Directions:

1.      Pull skin of chicken legs (less greasy)

2.      Pour 1/3 soy sauce in glass measuring cup.

3.      Add brown sugar to soy sauce until cup reads 2/3 cup.

4.      Put chicken in pan and sprinkle with garlic salt and black pepper.

5.      Pour brown sugar/soy sauce over chicken

6.      Cook at 350° for 1 hour uncovered.  Rotate chicken legs every 15 minutes.

7.      This chicken can be served on or off the bone.  Serve chicken over rice.

Pumpkin Dip

Oh my goodness, this was super yummy!  The pumpkin flavor was not very strong which I thought was perfect for a dip.

1 small can of pumpkin puree
1 large box of instant vanilla pudding
1 teaspoon of pumpkin spice
mix together, then fold in
1 16oz cool whip.

Serve with apples, vanilla wafers, ginger snaps, or it could even be used as a frosting on cupcakes or a cake.
I had it with apples and vanilla wafers.

Cresent Roll Recipe

3 cups sour milk (add 3 big lids of vinegar to milk and microwave the milk for about 3 minutes or so to get it to a boil)
6 T butter
3/8 tsp baking soda
3 beaten eggs
9 T sugar
3 tsp salt
9 cups flour
3 pkg yeast (3 T)

Boil milk, pour into mixing bowl ( I use my kitchen aid.)  Add cold butter, sugar.  Mix.
Once the milk has cooled a little so it's warm and not hot, add the yeast with 1 cup of flour.
Mix together.
Let sit for a coupl of minutes to make sure the yeast activates.
Add soda and salt. Mix
Add pre-beaten eggs.  Mix
Add the rest of the flour.  Mix
let the dough stand for 5 minutes
Grease pans with butter.
Roll our dough, spread with butter, cut into triangles and roll up. ( you can also just roll them into balls if you don't want the "cresent roll" look.)
let raise 2 hours.
Bake at 375 for 12-15 minutes until light brown.

When I do the cresent roll I usually pour a little olive oil on the counter and on the roller to roll the dough out instead of using flour.   If you feel the dough needs more flour, then add more or roll out in flour instead of oil.  Roll the dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide.  Spread butter over the dough, then cut.  Cut the rectangles in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts.  Then cut each rectangle diagonally in to triangles.  Then roll starting with the big end and ending with the point, rolling the butter inside.  You can also pick up the triangle, holding it by the base and flip the dough to roll it up.  It will roll up tighter that way.