Peanut butter Blossoms

1 ¾ C. Flour                                                         ½ C. Shortening

1 tsp. Soda                                                          ½ C. Peanut butter

½ tsp. Salt                                                            1 Egg

½ C. Sugar                                                           2 Tbsp. Milk

½ C. Packed Brown Sugar                                   1 tsp. Vanilla

48 kisses

Directions:

Combine all except kisses in large bowl. Mix on lowest speed until dough forms. Shape into balls using teaspoonful for each. Roll in sugar and place on ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes. Place kiss on top when done. Cool.

Oven Baked Chimichangas

2/3 c salsa

1 tsp cumin

½ tsp oregano

1 ½ c shredded chicken or beef

1 c cheese

2 green onions

6 flour tortillas

1 T melted butter or margarine

Preheat oven to 400 degrees. Mix first 6 ingredients. Put about a ½ cup of mix on each tortilla. Fold in the sides and then roll up the tortillas from the bottom. Place seam side down on a cookie sheet and brush with the melted butter. Bake for 15 minutes. 

Buttermilk cocoa cake

Cake:

¼ c baking cocoa

1 c water

½ c butter, cubed

2 c flour

2 c sugar

1 tsp baking soda

2 eggs, lightly beaten

½ c vegetable oil

½ c buttermilk

Buttermilk frosting:

¼ c cocoa

½ c butter, cubed

½ c buttermilk

3 ¾ powdered sugar

1 tsp vanilla

½ c chopped pecans, if desired

In a large saucepan, combine the cocoa and water until smooth; add butter.  Bring just to a boil.  Remove from the heat.  In a large mixing bowl, combine the flour, sugar and baking soda; add cocoa mixture.  Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.  Pour into a greased 13x9 baking dish.  Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.

In a large saucepan, bring the cocoa, butter, and buttermilk to a boil.  Remove from the heat.  Whisk in powdered sugar and vanilla.  Spread over warm cake.  Sprinkle with pecans, if desired.  Cool on a wire rack.

Scotcheroos

1 c karo syrup

1 c sugar

1 c peanut butter

6 c rice krispies

½ c butterscotch chips

½ chocolate chips

Bring karo syrup and sugar to boil on stove.  Remove from heat.  Add peanut butter until melted and mixed well.  Add rice krispies.  Spoon into greased (I used shortening) 9x13 pans (get hands wet with cold water and flatten top to get out pockets of air).  Melt butterscotch and chocolate chips together (in microwave) and stir.  Pour on top of rice krispies. Let harden and enjoy!

Best Ever Apple Pudding

1 c sugar

½ c soft butter

1 egg beaten hard

2 large un-peeled apples, shredded

1 tsp cinnamon

1 tsp baking soda

½ tsp nutmeg

½ tsp salt

½ c chopped walnuts

1 c flour

Gradually add sugar to butter, creaming well.  Add egg.  Shred apple—medium is fine.  Add at once to creamed mixture.

Stir in dry ingredients.  Add walnuts.

Spray or grease an 8 or 9” pan.  Bake at 350 for about 45 minutes, checking at 35 minutes.  Cut into squares and serve hot with the following sauce and/or whipped cream.

Sauce:

½ c butter

1 c sugar

½ c light cream

1 ½ tsp vanilla

Dash of nutmeg

Heat butter, sugar, and cream together over low heat for 10-15 minutes.  Stir occasionally until blended.  Don’t let sauce boil.

Add vanilla and nutmeg.  Serve on pudding cake or plain cake (add 2 scoops vanilla ice cream)

Makes 1 ½ cups of sauce.

Dad’s healthy chocolate muffins of goodness

2 ½ c whole wheat flour

½ c cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¾ tsp salt

¼ c molasses

½ c honey

3 egg whites

½  avocado

½ c unsweetened applesauce

1/3 c oil

2 tsp vanilla

2 c grated zucchini

½ c raisins

Mix dry ingredients.  Mix wet ingredients separately, then add to the dry.  Bake at 350 for 20 minutes, if muffins, or 50 minutes if a loaf.

Pistachio Dessert

45 Ritz crackers

1 stick melted butter

1 ½ c milk

2 small pkg pistachio pudding mix

1 quart vanilla ice cream

1 large tub cool whip

1 Heath or Skor bar, frozen, then crushed

Crush the Ritz crackers and mix with the melted butter.  Line a 9x13 pan with the crumb mixture.  Bake 10 minutes at 350.  Cool.

Mix instant pudding and milk.  Lightly blend the ice cream with the pudding mixture.  Pour over crumb crust.  Top with cool whip.  Sprinkle with crushed Heath of Skor bars. Chill a few hours before serving.

Peanut Butter Pie

1 Graham Cracker pie crust

4 oz cream cheese

1 c peanut butter

1 c powdered sugar

16 oz cool whip

Chocolate chips

Reeses peanut butter cups, chopped

Cream together the cream cheese, peanut butter, powdered sugar, and cool whip.  Spoon into graham cracker crust.  Melt a few chocolate chips and drizzle over the pie (or just use some ice cream chocolate topping.) Sprinkle with chopped peanut butter cups.  Chill for two hours.

Butterscotch Banana Cookies

3 bananas, mashed

2 c oatmeal

1 c butterscotch chips

1 pkg yellow cake mix

Mix all ingredients, then drop onto a greased cookie sheet.  Bake at 350 for 15 minutes.  Only one gram of fat each!

Pumpkin Spice Cookies

1 spice cake mix

1-15 oz can pumpkin

1/8 c (or less) water

1 ½ c chocolate chips

Mix all ingredients, then drop onto a greased cookie sheet.  Bake at 350 for about 18 minutes.

Baby Ruth Crater Bars

2 ¼ c flour

1 tsp baking soda

½ tsp salt

¾ c packed brown sugar

¾ c sugar

½ c butter

½ c peanut butter

2 eggs

1 tsp vanilla

6 Baby Ruth bars, coarsely chopped

Mix flour, baking soda, and salt.   In a separate bowl, mix brown sugar, sugar, butter, and peanut butter.  Add eggs and vanilla.    Add wet ingredients to dry.  Add Baby Ruth bars.   Pour into a cookie sheet, and bake at 375 for 18-20 minutes.  Sprinkle additional Baby Ruth pieces on top.

Chocolate Éclair Dessert

1 lb Graham Crackers

2 small (3 oz) pkgs French Vanilla Pudding

3 ½ c milk

8 oz cool whip

Frosting:

6 Tbsp cocoa

2 Tbsp oil

1 Tbsp corn syrup

3 Tbsp milk

1 ½ c powdered sugar

1 tsp vanilla

3 Tbsp melted butter

Mix together milk and pudding; fold in cool whip. Line bottom and sides of a 9x13 pan with graham crackers (don’t crush—lay flat).  Put half of pudding mixture on crackers.  Layer crackers again.  Add remainder of pudding and top with another layer of graham crackers.  Set aside.

Make frosting by mixing all ingredients until smooth, then spread on the top layer of crackers.  Refrigerate 24 hours before serving.

Pretzel Delight

2 c crushed pretzels

½ c butter

3 c boiling water

1-16 oz can crushed pineapple

1-6 oz pkg raspberry jello

3 Tbsp sugar

1 c sugar

1-12 oz. tub cool whip

1-8 oz pkg cream cheese, softened

1-10 oz pkg frozen raspberries or strawberries

Crush pretzels, mix with 3 Tbsp sugar and butter.  Press in 9x13 pan.  Bake at 400 for 5 minutes.

Beat cream cheese and add 1 c sugar.  Mix in cool whip.  Spread over cooled crust, and chill.

Dissolve jello and mix in raspberries.  Cool in fridge, then pour over cream cheese layer, and let chill until set.  Spread additional cool whip on top.

Turtle Cake

1 package German Chocolate Cake mix

14 oz package caramels (use slightly less than entire package)

½ c butter

½ c evaporated milk

1 c chocolate chips

Whipped cream or ice cream and hot fudge, to serve

Mix cake mix according to package directions.  Pour half into a greased and floured 9x13 pan.  Bake at 350 for 12-15 minutes.

Melt caramels with butter and milk in microwave or sauce pan.  Stir until smooth.  Pour over baked cake, then sprinkle with chocolate chips.  Top with the rest of the cake batter, and bake for another 20-25 minutes.

Serve warm with whipped cream or ice cream and hot fudge.

Banofee Pie (Banana Caramel pie)

3 bananas

1 can of sweetened condensed milk

2 c whipping cream

1 graham cracker crust

1 tsp vanilla

1 small chocolate bar

Remove the label on the condensed milk and submerge the unopened can in a pot of water.  Cover and boil for 2 ½ hours.  Warning: Be sure to keep the can covered by water at all times!  Take the pot off the stove and allow the can to cool.

Whip cream with vanilla, set aside.  Cut bananas into slices and lay on the crust—it doesn’t matter how you arrange them.  Open the can of cooked milk, mix with a knife, and pour on bananas.  Spread the whipped cream over the top.  Grate chocolate over whipped cream.  Refrigerate for at least 1 hour before serving.

Sticky Date Pudding

The pudding:

1 ¼ c boiling water

1 ½ c chopped dates

1 tsp baking soda

¾ c brown sugar

4 1/3 tbsp butter

2 eggs

½ tsp vanilla

1 ½ c self-rising flour

The sauce:

2 c brown sugar

1 c heavy cream

2 ¼ sticks butter

1 tsp vanilla

For the pudding: Pour boiling water over the dats, and add the baking soda.  Set aside.  Cream the brown sugar and butter, then add the eggs and vanilla; fold in the flour.  Combine the date mixture to the brown sugar mixture, then pour into a greased 9x9 pan.  Bake 30-40 minutes at 375.

For the sauce: Bring all ingredients to a boil, simmer for 5 minutes.  Pour a little over warm pudding and return the pudding to the over for 5 minutes.  Pour the rest of the sauce over individual servings.

Candy Bar Bars

¾ c butter or margarine

¼ c peanut butter

1 c packed brown sugar

1 tsp baking soda

2 c quick-cooking oats

1 ½ c flour

1 egg

1 can sweetened condensed milk

4 c chopped candy bars

Preheat over to 350.  In a large bowl, combine butter and peanut butter.  Add sugar and baking soda; beat well.  Stir in oats and flour.  Reserve 1 ¾ c crumb mixture.

Stir egg into remaining crumb mixture; press firmly on bottom of ungreased cookie sheet.  Bake 15 minutes.

Spread Sweetened Condensed Milk over baked crust.  Stir together reserved crumb mixture and candy bar pieces; sprinkle evenly over top.  Bake 25 minutes or until golden.  Cool.  Cut into bars.

Oatmeal Raisin Yogurt Muffins

1 c whole wheat flour

1 c oats

½ c brown sugar (packed)

1 ½ tsp baking powder

½ tsp salt

¼-1/2 tsp cinnamon

½ c raisins

1 c yogurt (vanilla, cherry vanilla, or strawberry)

1 large egg, beaten lightly

2 T oil

Preheat oven to 375 degrees. In bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon, and the raisins. In another bowl whisk together yogurt, egg, and oil. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Divide the batter into 10-12 muffin slots. Bake 20-25 minutes.

Bagels from Heaven

1 ½ T yeast, active dry

3 c water

1 ½ T salt

½ c sugar, granulated

8 c flour

In a large bowl with a dough hook, mix water, sugar, yeast, and salt on low speed for one minute. Add flour (adding only 2 cups at a time) and mix on low speed until combined. Let rise 30 minutes (or until double in size). On floured board roll out dough and cut into bagels. Large cups (4” diameter) and a canola oil lid work great.

Boil a big pot of water and put bagels in 15 seconds on each side. Set on wire rack to cool- brush with egg whites on top. Set on cookie sheets. Bake @350 for 6 minutes, then rotate pan and continue baking for 6 more minutes.

Tomato Soup

2 cans tomato soup

½ T butter

1 T onion

¼ c cream cheese

1 tsp basil

Brown butter and onion in pan. Add soup. Take off heat. Add cream cheese and basil.

Taco Soup

1 lb extra lean ground beef

1 (15-oz) can kidney beans (or chili beans)

1 (15-oz) can corn

1 (32-oz) can stewed tomatoes

1 can tomato soup

1 can white northern beans

1 pkg. taco seasoning

Brown hamburger, put all ingredients into a crock pot (leave all liquids in, do not drain any of the cans) for about 3 hours on low.

Marinated Turkey Breast

1 c oil

1 c soy sauce

1 can 7 up

¼ tsp garlic powder

2 turkey breasts (cut into ½ in. thick pieces)

Marinate in a refrigerator for 24hrs. in a 9x13 pan. Then grill (if you don’t have a BBQ’er then broil).

Corn Soufflé (Corn Cake)

½ c sugar

2 cans cream style corn

8oz corn muffin mix (Jiffy)

1 small bag frozen corn or 1 can of corn drained

2 beaten eggs

½ c melted butter

Mix. Pour into greased 9x13 pan. Bake 45 minutes @ 350 degrees.

For “southwest” flavor add 1 small can chopped chili peppers to the batter.

Tamale Pie

Mix:

2 c roast beef (8-10oz)

1 can chili (8oz)

1 can chopped green chilies (4oz)

¼ c sliced green onions (optional)

¼ tsp ground cumin

¼ tsp pepper

In a separate bowl mix one 8 1/2oz box corn mix with 1 c cold water. Pour into a greased 9x9 pan. Spook beef mixture on top, leaving the edges open. Bake @ 420 degrees for 30 minutes. Sprinkle with cheese.

Potato Soup

6-8 medium potatoes, peeled and diced

¼ c butter

1 tsp salt

¼ tsp pepper

2 tsp chicken bouillon

½ c flour

6 c milk

(corn, onion, ham, bacon if desired)

Boil potatoes. Drain. Mash to desired consistency. In a separate pan, melt butter, add flour, bouillon, salt, and pepper. Cook and stir for 1 minute. Add half of the milk and whisk until smooth. Add remaining milk. Heat to boiling point, stirring constantly. Add remaining ingredients. 

Hot Crackers

1 Box Saltine Crackers
1 cup Canola Oil
1 tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1 tsp Onion Powder
1 tsp Garlic Powder
1 package ranch dressing (dry)

Put saltine crackers in large bowl. Mix canola oil and other dry ingredients well.  Pour mixture over saltine crackers, and close container. Shake container to disperse oil.  Turn the container every couple of hours to coat the crackers evenly.  (I usually let them sit over night).  The crackers will stay good for a long time as long as they are stored in an air tight container.

One of Allen's co-workers brought these in for everyone at Christmas. Allen loved them and got the recipe from her. They are easy to make and yummy! Thanks PJ! 

Sweet Potato Casserole

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted

DIRECTIONS
1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

This recipe is from Kim Smith, my friend Cathryn's sister. I made it for Thanksgiving and we loved it. 

Pioneer Woman Creamy Mashed Potatoes

Ingredients
5 pounds Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions
Peel and cut potatoes into pieces that are about the same size. Boil for 30-35 minutes.
Drain potatoes, place them back in the pot and mash the potatoes over low heat.
Turn off the stove, add the butter, cream cheese and half-and-half... mash!
Add seasoning salt and black pepper, stir well.

I stopped here and the mashed potatoes were ready to serve.

Place the potatoes in a baking dish. Put some butter on top and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Here is the link to more detailed instructions and pictures.

Homemade Pizza Crust

Homemade Pizza Recipe 

When we make homemade pizza, this is the recipe I use for the pizza dough. I add more sugar than he calls for. I also use a pizza stone when we make pizza, so I'm not sure how you would alter this if you were just using a regular cookie sheet. 

Broccoli Salad

Ingredients:
4 heads fresh broccoli
1/2 red onion
1/2 pound bacon
1 cup craisins
1 cup cashews
1 cup mayonnaise
1/4 cup white sugar
2 tablespoons vinegar

Directions:
1.  Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2.  Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, craisins, cashews and mix well.
3.  To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

I found this recipe online and used it for Thanksgiving. It turned out great but when I went back to try to find it to give credit, I couldn't find it. So I'm sorry to whoever is not getting credit for this yummy broccoli salad.

I think it tastes better if you let it sit a day or two before you serve it. Take it out of the fridge and stir it a couple of times if you do this. And... if you like your cashews crunchier (like Allen does), wait until just before serving it to add them in. 

Buttermilk Syrup

Melt (in larger saucepan than you think you need):  ½ cup butter

Add: 1 cup sugar and ½ cup buttermilk

Boil for 1 minute

Add 1 tsp vanilla and 1 tsp baking soda

Remove from heat when it starts foaming. (It will foam more than you think, so use a bigger pan than you think, otherwise you will end up with a mess on your stove.)

Serve hot! Delicious over pancakes, waffles or french toast.

Buttermilk Pancakes

Combine in one bowl: 
1 cup flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon

In separate bowl/cup, mix:
1 cup buttermilk
1 egg
2 Tbsp oil

After mixing the liquids well, add to dry ingredients. Don't over-mix! Stir together until dry ingredients are wet, but do not try to stir out all of the lumps. It is now ready to pour on the skillet.

Makes 6-8 large, fluffy pancakes.

-Nikki Adams
(Altered from two different recipes from Better Homes and Gardens and Worldwide Ward Secret Recipes cookbooks)

Cheesy Biscuits

Preheat your oven to 400 degrees.

Biscuits:
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto a lightly greased cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

Butter Glaze:
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits.

I just use butter with garlic salt since I don't have kosher salt. I probably would skip the parsley but my garlic salt conveniently has parsley flakes in it. 

Stick back in the oven for 2 minutes to get them crisp on the outside again instead of soggy.

Makes one dozen big biscuits.

Originally from Lettuce Pray

These are also great for biscuits and gravy, just leave out the garlic in the biscuits and in the butter glaze.

Chicken Lime Fajitas

2 large chicken breasts
2 bell peppers
1 onion
Fajita seasoning
Lime juice
Tortillas
Cheese
Sour cream
Avocado 
Salsa

Cut chicken into strips, place in bowl with ¾ packet fajita seasoning and 1-2 tbsp lime juice. Set aside.
Cut bell peppers and onion into strips.
Heat 2 tbsp oil in pan, pour chicken and all the juice/seasonings into the pan. Spread the chicken out so it is laying flat and not on top of other chicken. Cook for a few minutes and then flip.
When the chicken is almost done, remove and place on plate.
Add the rest of the fajita seasoning, bell peppers and onion to the oil/sauce. Add some water, place lid on pan and stir occasionally until they are cooked.
Add chicken and cook until chicken is hot again.
Serve on a tortilla with cheese, sliced avocado, sour cream and salsa. Mmm!
Nikki Adams
*Dairy-free without cheese and sour cream
**seasoning and tortillas most likely contain soy

Taco Pasta

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

From Fake Ginger

To make it easier, I have ziploc bags with pre-cooked and seasoned taco meat in the freezer. I also don't usually have sour cream on-hand. While I thaw the meat and boil the pasta, I saute the onion and garlic, then add tomatoes 6 oz of cream cheese and pre-cooked meat. Then add the pasta when it's done. This shortens prep and cook time a lot: it only takes maybe 5 minutes of chopping and 10-15 minutes of cooking (depending on what type of pasta you use). 

*Dairy-free- don't add sour cream or cream cheese to the whole dish, wait and add to individual bowls. It will be spicier without the sour cream/cream cheese.
**Taco seasoning most likely contains soy.

Red and White Pasta

1 lb tubular pasta (ziti, penne, etc), cooked and drained
1 jar alfredo sauce*
1 jar tomato sauce
3 cups mozzarella cheese

Spread a thin layer of red sauce at the bottom of a 9x13 pan, then layer half the pasta, half the white sauce, half the red sauce, half the cheese, half the pasta, half the white sauce, half the red sauce, half the cheese.  Cover with foil and bake at 350 for about 30 minutes or stick in the microwave until the cheese is melted.

*It tastes much better if you pay the extra bit to get Classico sauce instead of Ragu or just buy it when it's on sale.

Shared with my friend, Kate, by her friend Kim...

Caramel Marshmallow Popcorn

1 package microwave popcorn popped
1/2 cup butter
1 cup brown sugar
2 Tbsp. light corn syrup or honey
1/2 tsp. vanilla
12 large marshmallows

INSTRUCTIONS
1. Pop popcorn until done, remove any unpopped kernels.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla and marshmallows.
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6. Store in an airtight container.

From The Cupcake Theory

Cashew Chicken

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons minced, peeled fresh ginger (2 tsp ground ginger)
3½ teaspoons cornstarch, divided
½ cup chicken broth (one cube)
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
4 garlic cloves, minced
1 cup unsalted cashews (I used salted)
4 green onions, white and green parts divided and thinly sliced

1. In a medium bowl, toss the chicken with the ginger, and 1½ teaspoons cornstarch and soy sauce.
2. Meanwhile, in a small bowl whisk together the chicken broth, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of vegetable oil. Cook the onion until it is transparent. Add the cashews and garlic. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.

Yield: 4 servings              Prep Time: 45 minutes                     Cook Time: 15 minutes

(Recipe from The Bitten Word, which was adapted from Everyday Food)

Southwest Chicken Pillows

2 cups diced cooked chicken (4-5 tenderloins)
6 oz cream cheese, softened
½ cup butter, softened
1 Tbsp chopped green onions
¼ tsp pepper
¼ tsp cumin
¼ tsp chili powder
1 (4 oz) can diced green chilies

2 (8 oz) cans refrigerated crescent rolls
3 Tbsp butter, melted
1 cup Shake ‘n Bake 

Mix chicken, cream cheese, butter, green onions and seasonings in a bowl.

Separate crescent rolls to form 8 rectangles, pressing seams together. Place about ½ cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling.

OR 

Place 2 Tbsp filling on one triangle and roll starting at the narrow end, making sure filling is enclosed.

Seal edges securely. Dip each folded roll into melted butter and then carefully roll in Shake ‘n bake. Place on baking sheet and bake for 15-20 minutes at 375-400 F. Can top with salsa

To simplify more: add a couple of tbsp of salsa and some taco seasoning to the cream cheese, butter and chicken. I usually have a ziploc of pre-cooked, chopped chicken in the freezer so it just has to thaw and then I add the other stuff, making it a quick meal, other than the rolling and dipping the pillows.

Navajo Tacos

FRY BREAD
2 cups flour
1 tbsp baking powder
1 tsp salt
3-4 tbsp sugar
1 cup milk
Oil for frying

TOPPINGS
1 pound ground beef
1 pkg taco seasoning
shredded cheese
beans
salsa
lettuce
tomatoes
sour cream

Mix the fry bread ingredients, knead until smooth (at least 5 minutes). Can refrigerate to use later. The fry bread feels less dense if you let it raise for an hour or so before frying but you don't have to.

Heat oil in a pan (enough oil to cover about half of the dough). Break dough into six pieces and roll to about ¼ thick. Fry dough in oil until golden on both sides. Drain on paper towels.

Top fry bread with beans, beef, lettuce, cheese, etc. Or for dessert, top the fry bread with honey butter.

Crock Pot Cream Cheese Chicken

8 frozen chicken tenderloins or 2-4 chicken breasts
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
Lipton Onion soup mix

Cook in Crock Pot on low for 4-5 hours.

8 oz Cream cheese
3 cups uncooked rice

Add cream cheese about the same time you begin cooking the rice, giving it about half an hour to mix in.

Optional delicious toppings: sautéed sliced mushrooms and onions