INGREDIENTS

Chicken:

3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable or coconut oil

Sauce:

1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS

Preheat the oven to 325 degrees F.
Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
Whisk the eggs together in a shallow pie plate.
Heat the oil in a large skillet over medium heat until very hot and rippling.
Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil).
Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
Serve over hot, steamed rice.

Ingredients

1 lb. Ground Beef, browned and drained
1 can Beef Broth
1 can Pinto Beans
1 can Kidney Beans, drained
1 can Black Beans, rinsed and drained
1 can Petite Diced Tomatoes + liquid from can
1 can Corn + liquid from can
1 can Original Rotel
1 packet Hidden Valley Ranch Seasoning Mix
1 packet Taco Seasoning Mix or 3 tbsp. Homemade Taco Seasoning
For Garnish: Sour Cream, Shredded Cheddar and chopped Green Onions!

Instructions

Add all ingredients {except garnish ingredients} to Crockpot and stir well. Cook on High for 2 hours, or Low for 4 hours. Top with a dollop of Sour Cream, Shredded Cheddar and Chopped Green Onions. ENJOY!

INGREDIENTS

2 tablespoons olive oil
4 chicken breasts, boneless and skinless
Salt and Pepper, to taste
1 pound green beans
2 cups cherry tomatoes, halved
½ cup basil pesto

PREPARATION

1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.

2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

3. Serve immediately.

** Can also be served over spaghetti noodles or on rice.

Ingredients

1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Instructions

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. Cook on high for 2-3 hours or on low for 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Reese's Peanut Butter
Blondies for Easter

Ingredients:

• 2 cups brown sugar
  
• 2/3 cup butter (softened)
• 3 eggs (whisked)
• 1 tsp vanilla
• 2 1/2 cup flour, divided
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup peanut butter M&M's (chopped)
• 1/2 cup chocolate chips
• 4-5 Reeses peanut butter eggs

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Ingredients
1 cup butter, room temperature
¾ cup granulated sugar
½ cup light brown sugar
1 egg, plus 1 yolk
1 Tbsp vanilla
1 tsp baking soda
1 tsp cream of tartar
½ tsp kosher salt
1 tsp cinnamon
2¾ cup flour
Cinnamon Sugar
¼ cup granulated sugar
1 Tbsp cinnamon

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Use your Chocolate Chip Cookie Recipe or You can use Shelly's (from Cookies and Cups). Instead of using 2 Cups of Chocolate Chips use 1 Cup Chocolate Chips and 1 Cup Chocolate Chip Cookie Dough Bites.

Preheat to 350
2 cup flour + scant (just under) 3/4 cup
1 teaspoon coarse sea salt
1 teaspoon baking soda
1/2 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 sticks butter (1 cup)
2 cups chocolate chips

Whisk dry ingredients together, set aside.
Cream butter and sugars together approx 2 minutes. Add eggs, 1 at a time mixing until incorporated. Add vanilla. Slowly stir in dry ingredients until combined. Add chocolate chunks.

Drop by rounded tablespoon onto baking sheet 2" apart.
Bake for 8-10 minutes, until edges are golden, but center is not quite set.

Let cool on baking sheet for 2 minutes and then transfer to wire cooling rack.

Okay Shelly from Cookies and Cups has graciously given me her Chocolate Chip Cookie Recipe. I am dying to try it but its late. I will try it in the morning.

Preheat to 350
2 cup flour + scant (just under) 3/4 cup
1 teaspoon coarse sea salt
1 teaspoon baking soda
1/2 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 sticks butter (1 cup)
2 cups chocolate chips

Whisk dry ingredients together, set aside.
Cream butter and sugars together approx 2 minutes. Add eggs, 1 at a time mixing until incorporated. Add vanilla. Slowly stir in dry ingredients until combined. Add chocolate chunks.

Drop by rounded tablespoon onto baking sheet 2" apart.
Bake for 8-10 minutes, until edges are golden, but center is not quite set.

Let cool on baking sheet for 2 minutes and then transfer to wire cooling rack.

I Can't Wait To Try These!! Maybe tomorrow afternoon!!!

1 cup margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
60 miniature (bite-size) Snickers candy bars
chocolate glaze (recipe below)

Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.


Chocolate Glaze

1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk

Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from a spoon.

I remember last year around Christmas mom kept asking me if I had tasted these new Hershey Kisses. Well I hadn't but I just found this recipe at Picky Palate and she will love them. Now I just have to wait for the candy to come back in season. lol

Pumpkin Spice Kiss Cookies

1 Spice Cake Mix 18.25 oz

14 oz can Libby’s Pumkin

½ Cup sanding sugar

1 bag Hershey’s Pumpkin Spice Kisses

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!

About 36 cookies

Originally posted at Picky-Palate.com.

These look interesting I may make some tonight. yummy! I have just found Picky Palate's site through Cookies and Cups site so I'm sure there are lots of yummy treats to be found.

1 Cup creamy peanut butter

1 large egg

1 cup marshmallow cream

1. Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and Enjoy!!

about 18 cookies

Originally posted at Picky-Palate.com - the picture belongs to her as well. I will post one of my own once I have made some. =)

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Originally Posted on Wilton.com

Ingredients

Little Smokies Sausages
Crescent Rolls
Parmesan Cheese
Garlic Salt
Change to: pigs US Metric Close


Directions

1. Preheat oven according to directions on crescent roll package.

2. Unroll but leave intact 2 triangles of crescent rolls.

3. Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.

4. Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.

5. Sprinkle each pig with parmesan and garlic salt.

6. Bake according to crescent roll package directions.

Peanut Butter Cup Cookie Recipe Regular Cookie Dough

Peanut Butter Cup Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.

Peanut Butter Cup Cookies: 2 1/2 cups (325 grams) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (226 grams) unsalted butter, room temperature 3/4 cup (160 grams) light brown sugar 3/4 cup (150 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract Garnish: 48 miniature peanut butter cups, unwrapped

I was going to take a picture of these as I was making them but I didn't find my camera until after they were in the oven. grrr I really need a new name for these - I found online where one woman, a Canadian, calls them Pogo Muffins but not sure that my kids would really get that. hmmmm Okay Esther - a little help please.........

This is a Super Easy Recipe for Baked Cheesy or Non-Cheesy Corn Dogs instead of deep fried corn dogs.



Make the corn bread mix according to the package directions. Lightly grease a cupcake pan and put a couple spoonfuls of prepared muffin mix into each hole. Put 1/4 of a hot dog and a piece of your favorite cheese on top of the batter and top it with a little more batter. Bake as per the box instructions. That's it! What could be quicker?What I think is great about this "recipe" is the endless possibilities! You can "fill" the muffins with little smokie's, or left over taco meat, or chili; just about anything would work.

What a quick, inexpensive, easy and tasty hot lunch for the kids!! You can even let the kiddos decorate the tops of them with ketchup and mustard. YUMMY!