Hello

I know I haven't been posting a lot of recipes lately and I am going to try harder after the new year.  I have so many recipes I want to try and I need to enter all of my old recipes back on my computer. 

I thought I would start with a basic fudge recipe that my Mother used for one of our Christmas parties.  It is easy to make and you can change it to your likes.  I wish I had taken a picture of it.  Maybe next time.

Basic Fudge

16 oz Chocolate Chips
10 oz Sweetened Milk

Melt chocolate chips in a double boiler.  Once chips are melted, added milk.  Pour into a lined with wax paper 8" square pan.  Let harden.

Note:  You can add nuts, marshmallows, etc after the milk.  You could also use peanut butter chips, white chocolate chips, etc.  Easy to change to your favorite.

Also  place a glass in the middle of an 8" cake pan and pour around the glass.  Makes a good wreath for the holidays.

Asian Honey BBQ Chicken Drummettes

I found this recipe in the Kraft Food & Family magazine.  When I started buying the ingredients,  I couldn't find drummettes any where so I went with chicken wings.

Asian Honey BBQ Chicken Drummettes

1 cup Kraft Honey BBQ Sauce
4 1/2 tsp soy sauce
1/2 tsp ground ginger
1/4 tsp garlic powder
1 1/2 lb chicken drummettes

HEAT greased grill to medium heat.
MIX all ingredients except chicken.
GRILL chicken 15 min. or until done, turning and brushing occasionally with barbecue sauce mixture.

Firecracker Chicken

My family is a huge fan of spicy food.  So I am always looking for some thing new.  I love the recipes on The Recipe Critic, so when this one showed up, I just had to try it.  It is an amazing recipe and easy and quick.  It will be a repeat, over and over.

Firecracker Chicken

1/4 cup canola oil
4 boneless skinless chicken breasts
salt
pepper
1 cup cornstarch
2 large eggs, beaten

Sauce:
1/3 cup buffalo sauce (if you like more heat use hot sauce)
1 1/4 cup packed light brown sugar
1 tbsp water
2 tsp apple cider vinegar
1/2 tsp salt
1/4 tsp red pepper flakes

Preheat oven to 325.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs.  Dip chicken into cornstarch then coat in egg mixture. 

Heat oil in a large skillet over med-high heat and cook chicken until browned.  Place the chicken in a 9X13 greased baking dish.

In a medium sized mixing bowl, mix buffalo sauce, apple cider vinegar, water, salt and red pepper flakes.  Pour over chicken and bake for 1 hour.

Baked Sweet & Sour Chicken

I found this recipe over at The Recipe Critic.  I have made it twice.  I really liked it and so did the rest of the family.

Baked Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil
1 cup sugar
4 tbsp ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tbsp soy sauce
1 tsp garlic salt

Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  In separate bowls, place cornstarch and slightly beaten eggs.  Dip chicken into cornstarch then coat in egg mixture.

Heat oil in a large skillet over med-high heat and cook chicken until browned.  Place the chicken in a 9X13 greased baking dish.

In a medium mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt.  Pour over chicken and bake for 1 hour.

Crispy Cheddar Chicken

A friend of mine sent me this recipe.  I am not sure where it came from but I tried it tonight and it was a really good recipe.

Crispy Cheddar Chicken
4 large chicken breast (about 2 lbs)
2 sleeves Ritz Crackers
1/4 tsp salt
1/8 tsp pepper
1/2 cup milk
3 cups cheddar cheese; grated
1 tsp dried parsley

Sauce:
10 oz Cream of Chicken Soup
2 tbsp sour cream
2 tbsp butter

Crush crackers.  Pour the milk, cheese and cracker crumbs into 3 separate small pans.  Toss the salt and pepper in to the cracker crumbs and stir the mixture around to combine.  Dip each piece of chicken into the milk and then the cheese.  Press the cheese into the chicken with your fingers.  Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a baking dish with cooking spray and lay the chicken inside the pan.  Sprinkle the dried parsley over the chicken.  Cover the pan with foil and bake at 400 degrees for 35 minutes.  Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan, combine the cream of chicken soup, sour cream and butter with a whisk.  Stir over medium heat until sauce is nice and hot.  Serve over the chicken.

Busy

It has been insane around here and I haven't been making a menu.  I am going to try really hard to start back next week.  Since we haven't had a menu I have been trying to use up some of the things in the freezer.  I really want to use up a few things and then spend a few weeks restocking.  I will let you know how it goes.

Tomorrow for dinner we are having tacos.  I am going to use basic taco meat and then bake the tacos in the oven.  I tried this several months ago and I really liked it.  The shells don't crack so quickly.  Less messing that way.

I hope everyone has a good day tomorrow.

Menu Planner Monday

Well, I didn't get a lot done last week, but it is what is it.

 This week's menu.....

Taco Lasagna - I actually cooked this tonight.  It was a great meal and I will be making more of these and freezing them.

Hot Dogs
French Fries

Shrimp Trash
Rice





General Tso Chicken

Alice Spring Chicken

Fajitas

Cube Steak
Gravy & Biscuits