Cornstarch Chicken and Sweet and Sour Sauce

Cut chicken breasts into strips. Roll in mixture of:

2 Tbs. soy sauce

1 Tbs. oil

and then roll in cornstarch.

Place in the fridge for 30 minutes.

Deep fry.

Sweet and Sour Sauce for dipping

3/4 c. water

3 heaping Tbs. sugar

2 Tbs. ketchup

3 Tbs. lemon juice

1 Tbs. cornstarch dissolved in small amount of cold water

1 tsp. oil

salt

Mix and cook until thickens.

from Jeniel Mickelsen

Favorite Sloppy Joes

I don't have measurements for this recipe, I just put some in and taste it! :) I put some approximate measurements, adjust them to your taste.

1 can cream of mushroom soup

1/2 c. BBQ sauce

1/2 c. ketchup

1/4 c. brown sugar

1 tsp worchershire sauce

1 tsp mustard

1/2 tsp liquid smoke

Mix together with your cooked ground beef.

from Kris Mickelsen

Spicy Tea

1 c. Tang powder

1 c. lemonade powder

1 tsp. cinnamon

1 tsp. ground cloves

Serve warm. Great for cold days or when you are sick.

Cheese Ball Dip

1/2 c. mayonnaise

1/2 c. milk

8 oz. cream cheese

1 packet dry Ranch dressing mix

4 c. grated cheese

Blend first four ingredients until smooth. Stir in cheese.

Chill at least 2 hours before serving. Serve with crackers.

from Kristi Law

Hot Bean Dip

1 can bean dip (I use frito brand)

8 oz. cream cheese

1 c. sour cream

grated cheese

Combine first three ingredients, top with grated cheese. Bake at 350 degrees until heated through and cheese is melted.

Use as a dip for corn chips.

from Grandma Johnson

Turkey Rub

*We love to buy a turkey breast and use this rub. Bake in an oven bag for best results!

2 tsp. salt

2 tsp. sugar

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. paprika

1/2 tsp. black pepper

1 tsp. basil

1/2 tsp. lemon juice

2 Tbs. olive oil

Combine together and spread over turkey. Recipe can be doubled or tripled to cover the turkey efficiently.

Spaghetti Pie

(makes 2)

*I usually make 2 and freeze one for later. When you cook the frozen one, pull it out the day before and put it in the fridge over night. Set it out an hour or two before you plan to bake it. Bake it on 350 for about 45-60 minutes.

1 lb ground beef

1 medium onion, chopped

1 jar spaghetti sauce (I like tomato and basil flavored)

1/2 tsp. sugar

1/2 tsp. oregano

1/2 tsp. garlic salt

16 oz. cottage cheese

8 oz. spaghetti noodles

2 Tbs. butter

1/3 c. parmesan cheese

1 egg, beaten

1/2 tsp. salt

1/4 tsp. pepper

2 c. mozzarella cheese

Brown the hamburger and onion. In the mean time cook the noodles according to package. Once the hamburger is cooked, add the sauce, oregano, sugar, and garlic salt. Cook until heated through.

When the pasta is done, drain, then add the butter, parmesan cheese, salt, pepper, and the beaten egg. Divide the pasta in two equal portions and spread in the bottom of two pie plates.

On top of noodles, spread the cottage cheese, and then the sauce (remember to divide evenly). Bake at 350 for 20 minutes then sprinkle with the mozzarella cheese and bake for another 10 minutes. (*When freezing, just add the mozzarella cheese and freeze it, it doesn’t really matter when baking, it will just be a little crispier!)

from Tori Mickelsen

Apple Pear Crumble Pie

3/4 c. crushed vanilla wafers (about 24 wafers)

1/4 c. packed brown sugar

1/4 c. butter, melted

4 oz. cream cheese, softened

2 large baking apples, peeled and sliced

1 large fresh pear, peeled and sliced

1/3 c. sugar

1/4 c. flour

1/2 tsp. ground cinnamon

1 1/4 c. cool whip

(Make a standard pie crust, and have it ready (not cooked)).

Preheat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until well blended. Set aside.

Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Set aside. Combine fruit in large bowl. Add sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

Bake 35 minutes or until fruit is tender and crust is lightly browned. Cover with foil if necessary to prevent crust from overbrowning. Cool on wire rack. Serve with cool whip. Store leftover pie in refrigerator.

from Kraft Foods

Sesame Pork

1 tablespoon sesame oil
1 pound pork loin, all visable fat removed, cut into thin strips
1 clove garlic, minced
2 tablespoons honey
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/3 pound snow peas, washed and trimmed
2 tablespoons toasted sesame seeds

Add oil to a skillet or wok.

Heat oil and brown the pork and garlic over high heat, lower heat add seeds honey, soy,& ginger and combine. Add snow peas cook and continue stir frying for 2 minutes. Serve with rice or noodles.

from LowFatLifestyle.com

Honey Mustard BBQ Chicken

2 TBL. veg. oil

½ red onion, diced

¼ cup apple cider vinegar

¼ cup brown sugar

1 cup chicken stock

½ cup honey mustard (we made our own with honey, mustard, and a bit of paprika)

½ tsp. allspice

½ tsp. curry

4 pieces boneless chicken breasts

4 pieces boneless, skinless thighs (optional, you can just double the amount of breasts)

veg. oil, for drizzling

salt and pepper

Preheat grill or to med-high heat OR just do it all in a skillet. Add veg. oil over moderate heat and sauté red onions, 3-5 minutes. Add vinegar and reduce by half, 1 or 2 minutes. Add brown sugar and cook 1 min. to incorporate. Whisk in stock and honey mustard, allspice, and curry powder. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper. Place chicken on hot grill OR directly into skillet and baste liberally while it cooks. Turn it after about 5-7 minutes. Cook 5-7 minutes on both sides, or until done (not pink inside).

(I added cornstarch (dissolved in cold water) 1-2 TBS at end to thicken sauce)

from Michelle Wright

Cherry Cream Pie

1 can sweetened condensed milk

1/3 c. lemon juice

1 tsp. vanilla

1/2 tsp. almond extract

1/2 c. whipping cream (whipped)

1 can cherry pie filling

Combine milk, lemon juice, almond, and vanilla. Stir until mixture thickens. Fold in whipped cream.

Spoon into cooled baked pie crust.

Refrigerate until ready to serve.  Right before serving, pour the cherry pie filling on top.

You can also make your own berry topping

Berry topping: 

1 c. sugar

1 1/2c. berries (blueberries, raspberries, etc.)

1/2 tsp. salt

Thicken with cornstarch

Cool and top pie.