Baked Sweet and Sour Chicken

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Junior's White Chocolate Raspberry Cheesecake with Candis' Hazelnut Crust

Hazelnut Crust (This is not Junior's Crust!)

For 9” springform pan

1 c. chopped hazelnuts

6 T. melted butter

½ c. sugar

½ c. flour

Pulse nuts in food processor until fine. Add in butter, sugar and flour. Press into bottom of generously buttered 9" springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Bake at 350 for 10 minutes. Then fill with cheesecake filling and bake according to recipe.

Junior's White Chocolate & Raspberry Swirl Cheesecake

10 oz. raspberries, washed and dried (puree to yield 3/4 c.)

5 T. cornstarch

8 oz. white chocolate

Three 8 oz. packages cream cheese (use only full fat) softened

1 1/3 c. sugar

1 T. vanilla extract

2 extra-large eggs (I used 2 large eggs + 1 egg white)

2/3 c. heavy or whipping cream

1/2 pint fresh raspberries (for garnish)

White chocolate curls (for garnish)

Stir 1 T. cornstarch into 3/4 c. raspberry puree and set aside. It will thicken slightly as it stands. Melt white chocolate and set aside.

Put one package of cream cheese, 1/3 c. sugar, and the remaining 4T. of cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Beat in the remaining cream cheese, one at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 c. sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the melted chocolate, then the cream, just until completely blended. Be careful not to overmix!

Gently spoon the batter on top of the crust. Using a teaspoon, drop the raspberry puree in spoonfuls on top of the batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a "figure 8" design, just until red swirls appear (don't mix in the puree completely or the cake will turn pink).

Place the cake in a large shallow pan containing hot water that comes about 1" up the sides of the springform pan. Bake until the edges are light golden brown and the top is slightly golden tan with red raspberry swirls, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack and let cool for 2 hours (just walk away-don't move it!) Leave the cake in the pan, cover with plastic wrap, and refrigerate until completely cold, preferable overnight or at least 4 hours.

To decorate, release and remove the sides of the springform pan, leaving the cake on the bottom of the pan. Place on a cake plate. Decorate the top with a pinwheel of raspberries, standing the berries with their points up and mounding a few extra berries in the center. Shower the top with white chocolate curls. Refrigerate until ready to serve. Cover any leftover cake and refrigerate, or remove the fresh berries, then wrap and freeze for up to one month.

Junior's Pumpkin Swirl Cheesecake

Ingredients:

1 crust recipe

four 8 ounce packages of cream cheese, at room temperature

1 2/3 c sugar

1/4 c cornstarch

1 T vanilla

2 extra large eggs (3 large eggs)

3/4 c heavy or whipping cream

1 c canned pumpkin puree

1 recipe for whipped cream

Directions:

Preheat the oven to 350 degrees. Generously butter the bottom and sides of the 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the crust and leave in the pan. Keep the oven on.

Put one package of cream cheese, 1/3 cup of the sugar, and the corn starch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, on package a ta time, scraping after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, on at a time, beating well after each one. Beat in the cream just until completely blended. Do not overmix.

Remove 1 1/2 cups of the batter and set aside. On low speed, blend the pumpkin and the 1 t of pumpkin pie spice into the remaining batter. Gently spoon the pumpkin batter on top of the crust. Using a teaspoon, drop the white batter in small spoonfuls on top of the pumpkin batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a figure 8 design, just until white swirls appear.

Place the cake in a large shallow pan containing hot water that comes about 1 in up the sides. Bake at 350 degrees, until the edges are light golden brown and the top has golden and tan swirls, about 1 1/4 hours.Remove the cheesecake from the water bath and let cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap and refrigerate until completely cold, at least 4 hours. Top with whipped cream. Cut with a very sharp, pointed knife.

Lemon Zucchini Bread

Got this from a friend. Very yummy!

3 Eggs beaten

2 1/2 C Sugar

1 C Oil

2C Grated Zucchini

1tsp Vanilla

2 tsp Lemon extract

2 Lemons (Grated Rind and Juice)

Stir well, and add:

3 C Flour

1 tsp Salt

1 tsp Baking Soda

1/4 tsp Baking Powder

Grease pan with Crisco and flour

Makes 2 large loaves or 4 small loaves.

Bake at 350 for 50-60 min.

Let cool.

Neapolitan Pound Cake

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 4 eggs
• 1 (410 g) package white cake mix
• 3/4 cup milk or 3/4 cup water
• 3/4 cup nesquik strawberry milk mix
• 1 teaspoon vanilla
• 3/4 cup quick powdered chocolate milk mix

Directions:

1. Preheat oven to 350°.
2. Using solid shortening, grease and flour 12-cup fluted tube pan.
3. In large bowl, blend cream cheese and eggs until smooth.
4. Blend in cake mix and milk.
5. Beat 2 minutes at highest speed.
6. Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
7. Stir vanilla into 2 cups batter; pour over strawberry batter.
8. Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
9. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
10. Cool upright in pan 45 minutes.
11. Loosen edges; remove from pan.
12. Cool completely.
13. If desired, sprinkle with powdered sugar or serve with neapolitan ice cream.

Baked Chicken Bacon Alfredo

This combines all of my favorite things (except chocolate)!!!

Michael made this for my birthday dinner and it was delicious!

Recipe by Our Best Bites

Ingredients:

8 oz penne pasta

16 oz alfredo sauce

2 chicken breast, grilled and chopped

6 oz bacon, cooked and crumbled

14 oz can of marinated artichoke hearts, drained and chopped

1/2 c chopped green onions (I used frozen peas instead)

1 c shredded mozzarella cheese, divided

salt and pepper, to taste

Directions:

1. Preheat oven 350 degrees.

2. Prepare pasta according to package directions.

3. Prepare alfredo sauce.

4. When pasta is done, drain and add to alfredo sauce. Toss with chicken, bacon, artichokes, onions or peas and half of mozzarella cheese. Season to taste.

5. Transfer to an 8x8 baking dish and sprinkle with remaining mozzarella cheese.

6. Cover with foil and bake for 20 minutes or until heated through and cheese is bubbly.

Yummy! Mike says it was even better as leftovers the next day!

Whip Cream

1 cup heavy cream

1 T powder sugar

1 t vanilla

Whip cream until stiff peaks are just about to form.

Beat in sugar and vanilla until peaks form.

Strawberry Pie

If you like strawberry freezer jam, you will love this!

Ingredients:

1 (9 in) pie crust, baked

1 quart fresh strawberries

1 c sugar

3 T cornstarch

3/4 c water

whip cream

Directions

1. Arrange half of the strawberries in baked pie crust.

2. Mash remaining strawberries (food prossesor). Combine with sugar in a medium saucepan.

3. Place saucepan over medium heat and bring to a boil, stirring frequently.

4. In a small bowl, whisk together cornstarch and water.

5. Gradually stir conrstarch mixture into boiling strawberry mixture. Reduce heat and simmer until thickened, about 10 minutes, stirring constantly.

6. Pour over strawberries in pie. Chill for several hours before serving. Top with whip cream.

Lemon Pound Cake

Found this recipe on the back of a Duncan Hines cake mix. It is delicious!

Ingredients:
lemon cake mix
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 large eggs
1 c water
1/3 c veg oil
lemon frosting

Directions:

1. Combine cake mix, pudding mix, eggs, water and oil in large bow. Beat at medium speed with electric mixer for 2 minutes. Pour into greased pan.

2. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. (Check the back of the box for different cooking times for different pans.) Cool in pan for 25 minutes. Invert onto serving plate. Cool completely.

3. For glaze, place frosting in microwave-safe bowl. Microwave for 10-15 seconds. Stir until smooth. Drizzle over cake.

Hamburger Cookies

I am going to have to have a bbq so we have a good excuse to make these cookies.

Easy Carrot Cake Cookies

I'm not a huge fan of carrot cake, but I LOVE these cookies. Thanks Michelle!

Ingredients:
carrot cake mix
2 eggs
1/3 c oil
cream cheese frosting

Directions:
1. Mix first three ingredients together.
2. Roll into balls and flatten slightly on cookie sheet.
3. Bake at 350 degrees for 10-14 minutes.
4. Once they cool, frost with cream cheese frosting.

Chicken and Rice Wraps

This is our new favorite meal!

Ingredients:
1 lb boneless skinless chicken breasts, cooked and shredded
2 c water
1 c salsa
1 pkg taco seasoning
2 c instant rice, uncooked
8-12 flour tortillas
shredded cheddar cheese, optional

Directions:
In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and roll up like a burrito or enchillada. You can add cheese cheese to mixutre before rolling. Place in greased 9x13 pan. Bake in the oven at 350 degrees for 20-30 minutes.


To Freeze: Simply wrap each folded tortilla in foil and place in a gallon size freezer bag, before baking. Thaw and reheat.

When we first had these I thought they would be dry and need some sauce on top, which would probably be really good, but they don't need it. We pick them up and eat them just like a burrito. They are so yummy and very filling.


Christy's Once a Month Cooking

Taco Soup

Ingredients:

1 lb cooked ground beef

1 large can of tomato sauce

1 can diced tomatoes

3 cans of beans (I prefer chili, black and kidney)

1 cup of frozen corn

packet of taco seasoning

packet of ranch dip (powder)

1 cup of water (add more or less depending on the thick you like your soup)

Cook in crockpot on low for a few hours.

Top with sour cream and shredded cheese.

Serve with tortilla chips.

Nikki's Famous Stuffed Mushrooms

Bacon Cream Cheese Stuffed Mushrooms

Ingredients:
8 oz cream cheese, softened
4-6 strips of bacon,1 small onion, finely chopped (pre-chopped onions work just as well)
20-25 large mushrooms

Directions:
1. Fry and crumble the bacon, reserve the fat.
2. Remove and finely chop the mushroom stems.
3. Saute onion and mushroom stems in bacon fat until tenter. Drain off excess fat.
4. Mix crubled bacon, onion and stems with softened cream cheese until the mixture is workable. 5. Stuff each mushrrom and back at 350 degrees for 10-15 minutes. Finish under the broiler just until tops are golden.

Chicken Cordon Bleu

My favorite meal of all time!

Ingredients:

chicken breasts

slices of ham

slices of swiss cheese

butter, melted

bread crumbs, seasoned

Directions:

1. Place chicken between two pieces of wax paper. Pound the heck out of it with the flat side of a meat tenderizor until it is 1/2 inch (or less) thick.

2. Lay a slice (or two) of ham and swiss cheese.

3. Roll it up.

4. Dip in melted butter. Roll in bread crumbs.

5. Place in pan and stick a toothpick* in the middle to keep it together.

6. Bake at 350 degrees for 45 minutes or until the chicken is no longer pink.

*Make sure you take the toothpick out before you eat it!