Sweet and Sour Chicken

Different meat can be used for this recipe such as Cod fish, Pork shoulder, or Shrimp.
Prep Time 30 mins
Cook Time 45 mins - 1 hour
Serves 4


Ingredients:

• 1 cup all purpose flour
• 1 cup panko
• 1 large egg (optional)
• pinch salt
• dash ground black pepper
• 1 lb chicken breast
• vegetable oil
• large white onion; quartered
• garlic
• 2 tomatoes; quartered
• 2 red bell peppers; thinly sliced
• 2 zucchini; thinly sliced
• basil
• fresh or canned pineapple 
• 1/3 cup rice vinegar
• 4 tbsp brown sugar
• 1 tbsp ketchup
• 1 tsp soy sauce 
• 2 tsp cornstarch
• 2 tsp Red Wine vinegar (for fish or pork)

Directions:

1. Cut chicken breast into bite size chunks (about 1" or 2"). Dress it with salt and pepper. 
2. Prepare the vegetables by washing them under cold running water. Cut the bell peppers in horizontal bite sized slices (about 3"). Cut the onion and tomatoes in quarters. Cut the pineapple from the top and bottom. Then with a filet knife, peel off the spear.
3. In a small mixing bowl, mix the rice vinegar, brown sugar, ketchup, soy sauce and cornstarch together until combined. Set aside.
4. In a large bowl, mix the flour and panko. Fold in the boiled chicken until fully covered
   **You have the option to dip the raw chicken in the egg and fold it into the dry flour mix. Be aware that even though the flour will cook once you fry them in oil, the chicken will take 10 to 15 minutes to cook completely. 
5. In a large pot, add 4 cups of water to boil in high heat. Once the water starts boiling, add the chicken and simmer for 10 minutes.
6. Meanwhile, in a large pan, or if you have a deep fryer, heat the vegetable oil in medium-high heat. Cook chicken for 2 - 3 minutes or until flour turns golden brown. Set aside for oil to drain.
7. In a wok, add 1 tsp vegetable oil under medium heat. After 10 minutes, add garlic and onion. Add chicken, vegetables, pineapple, sweet and sour sauce. Simmer for 5 minutes or until vegetables are tender (10 - 15 minutes). Serve with rice.

Fudgy Chocolate Cake

From Great American Recipes
Prep Time 35 mins
Bake Time 20 - 25 mins
Serves 8
Calories 745

For a super light cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it. Thereby encouraging the cake to rise.

Ingredients

• 6 oz white chocolate, for garnish
• 1 cup unsalted butter
• 1 cup 3 tbsp granulated sugar
• 1 1/2 cups all purpose flour
• 1/2 cup 3 tbsp unsweetened cocoa powder
• 1tbsp baking powder
• 1 tsp salt
• 4 large eggs
• 1/2 pint heavy cream
• 10 1/2 oz semi-sweet chocolate

Directions

1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350℉.
2. Grease the base of two 8" round cake pans; lined with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3. Bake cakes until a toothpick in centers comes out clean, 20 - 25 minutes. Leave cakes in pans to cool for 1 minute. Turn over onto a wire rack. Peel off lining paper; let cool
4. Meanwhile, heat heavy cream just to a boil. break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes. Whisk until thickened to a spreadable consistency.
5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish

Candy Corn Cookies

From Great American Home Baking: Cookie Collection
444 Liberty Ave
Pittsburgh, PA 15222
800.683.8115

Baking Time 9 - 11 minutes
Makes about 2 dozen

It's very important to keep the remaining half of dough chilled while working with the first half. This dough tends to become very sticky when left a room temperature.

Ingredients

• 1 package (18 oz) refrigerated sugar cookie dough
• 1/2 cup all-purpose flour
• 1 teaspoon grated lemon zest
• 1/8 teaspoon yellow food coloring paste
• 1 1/2 teaspoons grated orange zest
• 1/4 teaspoon orange food coloring paste
• 1/2 cup white chocolate chips
• orange and yellow colored sugars

Directions

1. Preheat oven to 350℉. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into 3 equal portions.
2. Add lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain.
3. Divide each dough section in half. Roll 1 piece of each color into a 12" long rope. Transfer dough ropes to a lightly floured work surface, side by side and lengthwise, with the orange rope in the middle. 
4. Place parchment paper over dough; gently roll into a 15 x 4-inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.
5. Transfer triangles, 1 inch apart, to an uncreased baking sheet. Push a ruler against sides of triangles to straighten edges. Repeat with remaining dough. Bake until lightly browned, 9 - 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely.
6. In a small microwave-safe bowl, microwave white chocolate on high until melted, about 1 minute. Dip wide end of cookies into chocolate. Dip into colored sugars. Let stand until set.
7. To turn these cookies into sandwiches, place 1 heaping tablespoon of dark chocolate frosting in between 2 cookies. 

Beef and Broccoli Stir-Fry

From Great American Recipes
Prep Time 20 mins
Cook Time 15 mins
Serves 6
Calories 305

Ingredients

• 1/2 cup soy sauce or black bean sauce
• 2 tbsp lemon or lime juice
• 1 tbsp cornstarch
• 1 tbsp dark brown sugar
• 1 clove garlic, crushed
• 1 tsp black pepper
• 2 tbsp vegetable oil, divided
• 2 lb top sirloin, sliced 1/4 inch thick
• 1 medium onion, thinly sliced
• 2 medium heads of broccoli
• 2 tsp grated fresh ginger root
• 1 cup sliced button mushrooms, optional

Directions

1. Cut broccoli into florets. Set aside. In a small bowl, combine 1/4 cup soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside. 
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook garlic and onions until slightly brown and transparent respectively. Add beef and the rest of soy sauce. Stir fry until almost cooked through about 2 minutes. Transfer beef to a plate and cover to keep warm.
3. Heat remaining oil in skillet. Add cut broccoli florets (about 4 cups) with 1/2 cup water. Bring to boil, cover, reduce heat, and simmer for 3 minutes.
4. Return beef to skillet with soy sauce mixture; add ginger and mushrooms. Bring to a boil and cook, stirring constantly until sauce thickens - about 2 minutes. Serve with rice or egg noodles.

Chicken alla Naples

From Easy Everyday Cooking
Prep Time 20 minutes
Cooking Time 25 minutes
Serves 6

If fresh tomatoes are high-priced and of poor quality, you can economize by suing canned whole tomatoes. For double savings, just drain and use the juice as called for in this recipe. Chicken breasts will cook more quickly and evenly if you remove the tenderloin strip before pounding. You can prepare the chicken through step 1 up to 4 hours ahead. Wrap in waxed paper and refrigerate until ready to use. For a spring time flavor, add 9 oz of artichoke hearts, halved.

Ingredients

• 1/2 cup all-purpose flour
• 6 skinless, boneless chicken breasts (4 oz each)
• 1 tbsp butter
• 2 tbsp olive oil
• 1 cup chopped tomatoes
• 1/2 cup tomato juice or red wine
• 1 clove garlic, minced
• 2 tbsp chopped fresh basil or 2 tsp dried basil
• 1/4 cup grated Parmesan cheese 

Directions

1. Preheat oven to 350℉. Place flour in a shallow dish. Pound each chicken breast on waxed paper to 1/4 inch thickness. Coat with flour.
2. Melt butter with olive oil in a large skillet over medium-high heat. Add chicken; cook until lightly browned on both sides, about 5 minutes. Drain on a paper towel-lined plate.
3. Combine tomatoes, tomato juice, garlic and basil in a medium baking dish. Add chicken to baking dish; spoon tomato mixture over chicken.
4. Bake chicken for 15 minutes. Sprinkle with Parmesan. Bake until chicken is cooked through, about 10 minutes longer.
5. Serve with spaghetti

Creamed Chicken and Biscuits

From Grandma's Kitchen: Treasured Family Recipes
Prep Time 28 minutes
Baking Time 35 minutes
Serves 6

Ingredients

• 1/2 large onion
• 1 1/2 teaspoons butter
• 4 cups chopped cooked chicken
• 10 3/4 oz can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup chopped pimiento
• 1 cup shredded mild Cheddar cheese, divided
• 6 frozen biscuits, thawed

Directions

1. Preheat oven to 350℉. Grease the bottom and sides of an 11x7 inch baking dish
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup of the Cheddar.
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

Herb-Roasted Chicken

From Great American Recipes
Prep Time 20 mins
Roast Time 1 hr 40 mins
Serves 6
350 calories

Ingredients

• 2 tbsp butter
• 1 tsp dried sage
• 1 clove garlic, crushed
• 1/8 tsp black pepper
• 1 whole chicken (3 lb 5 oz)
• 1 tsp dried rosemary
• 1 onion, peeled
• 2 cups chicken broth
• 6 oz new potatoes, parboiled
• 3 bell peppers, deseeded and cut into quarters
• 2 medium zucchini, cut into chunks
• 1 red onion, sliced
• 1 tbsp olive oil
• flat-leaf parsley sprigs, to garnish

Directions

1. Preheat oven to 375℉. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it. Put 2 tablespoons of ready-made pesto under the chicken skin.
2. Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
3. Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand for 15 minutes before serving.
5. Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35 - 40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.

Triple layer Lemon Cake

From Nordic Ware
www.nordicware.com
5005 HWY 7
Minneapolis MN 55416
877.466.7342

Ingredients

• 4 1/2 cups all purpose flour
• 3 cups sugar
• 1 1/2 Tbsp baking powder
• 3/4 tsp baking soda
• 1 Tbsp lemon zest
• 2 cups milk
• 1/4 cup lemon juice
• 3/4 cup butter, softened
• 2 tsp vanilla
• 3 eggs
• 10 oz strawberry fruit spread
• 1/2 cup butter
• 4 cups powdered sugar
• 1/4 cup lemon juice
• 1 1/2 tsp vanila

Directions

1. Preheat oven to 350℉. Spray cake pan with baking spray and set aside. 
2. In a large bowl, combine flour, sugar, baking powder, baking soda and lemon zest. Add milk, lemon juice, butter and vanilla while mixing in low speed until combined. Increase speed to high and mix for 2 minutes. Add eggs, and mix on high for an additional 2 minutes. 
3. Scrape bowl occasionally. Pour 1/3 of batter in pan. Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. 
4. Rotate pan halfway through baking to ensure even cooking. Cool in pan 10 minutes. Invert onto a wire rack to cool completely before frosting.
5. To make frosting, heat butter on medium to high until fluffy in a large bowl.
6. Slowly add 2 cups of powdered sugar, beating to combine. 
7. Slowly add lemon juice and vanilla until combined.
8. Slowly add remaining powdered sugar, beating until well combined and frosting is of desired spreading consistency, adding additional lemon juice if needed
9. Place one layer of cake on plate. Spread half o f the strawberry spread onto the cake layer. Place second layer on top of first. Spread the remaining strawberry spread onto the cake layer. Place the third layer on top of the two layers. Frost the top and sides of the cake. Decorate top of cake with fresh strawberries, if desired.

Spring Tofu Soup

by ALISON ROMAN Makes: 4 servings Total time: 20 minutes

For my benefit of not having ads on my face while reading a recipe online.

 Ingredients:

• 3 garlic cloves, finely grated or chopped
• 1 jalapeño, finely grated or chopped
• 2 lemons
• Kosher salt and freshly ground black pepper
• 4 cups vegetable or chicken broth
• 1/4 cup soy sauce
• 10 ounces mushrooms, such as enoki, white button, cremini or oyster
• 1 bunch asparagus, ends trimmed, thinly sliced
• 1 1/2 cups peas (fresh or frozen)
• 1 (12- to 14-ounce) package soft tofu, drained, or use firm tofu, cut in bite-size pieces
• Olive oil, for drizzling
• 4 scallions, very thinly sliced, for serving

Steps:

1. Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside. 
2. In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper. 
3. Add mushrooms and simmer until they’re just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they’re bright green and starting to float, 2 to 4 minutes. 
4. To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over. 
5. Drizzle with olive oil and scatter with scallions before serving. 

White Chocolate Hazelnut Pie

From Keebler Ready Crust recipe

Ingredients:

• 1 1/4 cups of cold milk
• 2 tbsp hazelnut flavor instant coffee powder or **hazelnut creamer or hazelnut chocolate spread
• 2 packages white chocolate flavor instant pudding & pie filling or **white chocolate baking chips
• 1 tub frozen non-dairy whipped topping, thawed, divided
• 1 Keebler Ready Crust chocolate
• 1 package (8 oz) cream cheese, softened **

Directions:

1. In a large bowl, whisk together milk and coffee powder. Add pudding mix**. Beat with wire whisk for 1 minute until thick. Whisk in half of whipped topping.
2. Spread in crust. Top with remaining whipped topping. Garnish as desired. Enjoy immediately or refrigerate until ready to serve

8 servings

If you want to give your no-bake recipe a golden crust, brush it with a beaten egg or egg white and bake at 375°F for 5 minutes. Cool before filling.

Visit https://readycrust.com for more information on recipes

Call 1-877-453-5837 for FAQs and products or write to PO Box CAMB Battle Creek MI 49016-1986

Provide production code on package: K 122439 007

Raspberry Swirl Cheesecake pie

From Keebler Ready Crust recipe

Ingredients:

• 1 package (8 oz) cream cheese, softened - microwaved at high for 15 to 20 secs
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup lemon juice, divided
• 1 egg
• 1 Keebler Ready Crust Chocolate
• 1 Keebler Ready Crust Graham
• 1/2 cup seedless red raspberry preserves

Directions:

1. In a small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of lemon juice. Add egg while beating mixture until combined
2. Pour half of cream cheese mixture into crust. In a small bowl, combine preserves and remaining lemon juice. Spoon half of preserves mixture over the cream cheese mixture in the crust.
3. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
4. Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
5. Garnish as desired. Store in refrigerator 

8 Servings

If you want to give your no-bake recipe a golden crust, brush it with a beaten egg or egg white and bake at 375°F for 5 minutes. Cool before filling.

Visit https://readycrust.com for more information on recipes

Call 1-877-453-5837 for FAQs and products or write to PO Box CAMB Battle Creek MI 49016-1986

Provide production code on package: K 122439 007

Cheesy asparagus and hot dogs

Well, since there wasn't a lot of groceries available at the store, I had to be creative. You can only eat so much Mac-N-Cheese dogs before your edimame decides it's disgusting.

Here's to an easy recipe I created

Ingredients:

• 4 beef franks - simply natural
• asparagus spears - fresh
• 1 can of cream of broccoli cheese
• 1 cup of pasteurized milk
• 1/4 cup of butter

Directions:

1. Place cream of broccoli cheese in pot on low heat. Add milk and butter. Stir until creamy.
2. Wash and cut asparagus spears to bite size pieces. bite size is about half the size of your pinky. if you have small hands, then yes; it will be the size of your pinky unless you have freakishly long fingers like I do
3. In a different pot, boil beef franks until cooked. Once cooked, cut into bite size pieces and toss it in the cheesy asparagus soup
4. Stir until butter is no longer floating in the soup.
5. Serve with rice

Chocolate Almond Butter Smoothie

recipe by Dr. Black Livingood, Triangle Health Center

Ingredients:

• 1 scoop of chocolate grass-fed whey protein powder
• 2 - 3 tbsp unsweetened almond milk or peanut butter milk (wait, what?) or unsweetened coconut milk
• ice for desired thickness and texture
• Avocado is optional

Directions:

Put everything in a high powered blender and mix until completely pulverized. Put in a cup with a lid. If it begins to settle, continue to shake.

Berry Smoothie

recipe by Dr Blake Livingood (Don't get me started), Triangle Health Center

Ingredients:

• 2 handfuls of organic greens (Dude, I have small hands)
• 1/2 can of organic full fat coconut milk (it's not organic if it's in a can!)
• 1 cup of water or ice
• 1 cup of frozen organic berries (it's not organic if it's frozen); if using fresh berries add 2 - 4 ice cubes (dude, seriously... my ice cubes are 1.5"x1.5"x1.5")
• 1/2 to 1 scoop of chocolate or vanilla grass-fed whey protein powder (grass fed whey? WTF is that? oh! apparently cows fed with whey)

Directions:

Put everything in a high powered blender and mix until completely pulverized. Put in a cup with a lid. If it begins to settle, continue to shake. Drink in moderation**


DISCLAIMER:
Grass-Fed Whey Protein in high doses can cause some side effects such as increased bowel movements, nausea, thirst, bloating, cramps, reduced appetite, tiredness (fatigue), and headache.