Baked Sweet and Sour Chicken

Coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

 

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.

Oreo Layer Dessert

1 pkg of regular Oreos

1/2 c. of butter

1 lg box of instant chocolate pudding

2-8 oz cool whips

8 oz. of cream cheese, softened

1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve.

Chicken & Gnoochi Soup

1 tablespoon olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

1 pound cooked, cubed chicken breast

4 cups chicken broth

1 (16 ounce) package mini potato gnocchi

1 (6 ounce) bag baby spinach leaves

1 tablespoon cornstarch (optional)

2 tablespoons cold water (optional)

2 cups half-and-half cream

salt and ground black pepper to taste                               

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.  

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Easy Buttercream Frosting

1/2 cup butter, softened

4-1/2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

5 to 6 tablespoons 2% milk

In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.

Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla.

Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.

Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.

Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.

Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.

Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.