General Tso's Chicken

You will need:
1 pkg General Tso's Chicken Seasoning (Sunbird Brand)
1/4 cup Flour
1 lb. Chicken, cut into chunks
1/4 cup Sugar
3 Tbsp Soy Sauce
3/4 cup Water
2 Tbsp Oil

Preparations:
1. Add flour to resealable plastic food bag. Add chicken chunks and seal. Shake bag to coat chicken evenly.
2. Combine seasoning,, sugar, soy sauce, and water; blend and set aside.
3. Heat oil in large skillet over medium high heat until hot. Add flour coated chicken and cook until evenly browned.
4. Stir sauce mixture and add to skillet with chicken.
5. Bring sauce to a boil, reduce heat and simmer until desired consistency.

For HOTTER flavor, add crushed red chiles to taste.

Peach Pie

Original Recipe Yield 1 - 9 inch pie

Ingredients

• 10 fresh peaches, pitted and sliced
• 1/3 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup butter
• 1 recipe pastry for a 9 inch double crust pie

Directions

1.    Mix flour, sugar and butter into crumb stage.

2.    Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the crumb mixture. Continue layering until both the peaches and crumbs are gone.

3.    Top with lattice strips of pie crust.

4.    Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Jello Dried Apples

Empty the Jello flavoring into a bowl and use a fork or spoon to coat each sliced apple. Place the flovored apples in a dehydrator until dry. 8-12 hours.

We used all different kinds of jello flavoring. Some were made with sugar free.

Chicken and Dumplings

 Original Recipe Yield 8 servings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1.     Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2.     Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Alternative: you could use bisquick mix recipe for the dumplings.

Ice cream cake

1 bag Oreo cookies

½ cup butter or margarine

½ gallon ice cream

1 bag chocolate chips

1 bag marshmallow

1 cup milk

Place oreo cookies in food processor and process until they are crumbs.

Melt butter in saucepan, mix butter and cookie crumbs.

Press into 13x9 inch pan.

Freeze completely.

Next, let the ice cream flavor of your choice soften, and spread on top of frozen crumbs.

Freeze.

Meanwhile, melt the chocolate chips, marshmallows, and milk together in one pan.

Mix completely and let cool a little.

Quickly spread on top of ice cream and put back in freezer.

Let it sit at room temperature for a few minutes before serving.

Delicious!

Apple Crisp

Apple Crisp

8 C sliced apples
1 t cinnamon
2/3 C sugar
4 T butter

Mix together and place in an ungreased 9x13 inch pan. Sprinkle topping on top.

Topping:
1 C oats
1 C flour
1 C brown sugar
1/2 C melted butter
1/4 t baking soda
1/4 t salt
1/8 t baking powder

Bake at 350 for 45 minutes.

Cafe Rio Chicken





Cafe Rio Chicken

I love this recipe!! Super easy! This recipe makes a lot so just scale it down to what you need!

1 small bottle Kraft Zesty Italian dressing

1 Tablespoon chili powder

1 Tablespoon cumin

3 cloves minced garlic

5 lbs boneless, skinless chicken breast

Put all ingredients in crock-pot on low for 4 hours, shred meat and cook for one hour more.

this is how I scaled it down for just the two of us.

1/2 small bottle dressing

1 teaspoon chili powder

1 teaspoon cumin

1 clove minced garlic

2 boneless, skinless chicken breasts

I put it in the crock pot for 2 hours, shredded it and cooked it for 1 hour more.

This is great for crunchy tacos. My tacos include corn tortillas, black beans, the cafe rio chicken, tomatoes, monterey jack cheese, and sour cream. YUMMY!!

Caramel Pecan Rolls aka "Sticky Buns"

After the last bite, you'll still have treasured memories of finger-licking goodness to enjoy. 

My girls discovered these make a great leftover for an after school snack topped with frosting and warmed in the microwave.

 Yield 12 servings

1 pkg dry yeast

1 cup warm water

1/3 cup instant nonfat dry milk

1/4 cup sugar

1 tsp salt

2 Tbsp oil

1 egg

1 1/2 cups whole wheat flour

2 cups flour

1. Dissolve yeast in warm water.

2. Stir in dry milk, suger, oil, egg, and whole wheat flour. Beat until smooth.

3. Add enough flour to make a dough that is easy to handle.

4. Place in greased bowl, turning once to grease top. Cover tightly. Refrigerate overnight, or up to 4-5 days.

5. Combine following topping ingredients in saucepan and heat until sugar is dissolved:

1/2 cup brown sugar

2 Tbsp melted margarine

1 Tbsp corn syrup

2 Tbsp water

6. Pour topping into 13" x 9" pan. sprinkle with:

2/3 cup chopped pecans

7. On floured board, roll dough into 12" x 9" rectangle. Spread with softened margarine and sprinkle with a mixture of the following:

1/3 cup brown sugar

1 Tbsp cinnamon

8. Roll up tightly, beginning at wide side. Seal edge well. Cut into 1" slices and place in prepared pan with cut side up.

9. Cover and let rise in warm place until double, about 1 1/2 hours.

10. Bake at 350* for 25-30 minutes.

11. Cool 1-2 minutes. Then invert pan on foil or waxed paper and remove pan.

Variation:

After step #8, cover tightly with plastic wrap.

Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough. Let stand 10 minutes at room temperature. Proceed with steps #10 & #11, except bake at 375*.

Coconut rice and beans

Coconut rice and beans

¾ cup dried kidney beans

2 large garlic cloves

1 ¼ cup coconut milk

2 cups water

Boil.  Reduce heat to low for 2 hrs, beans should be tender not mushy.

Stir in:

2 ½ cups water

2 ½ cups rice

3 green onions, finely chopped

1 ½ tsp fresh thyme

Salt and pepper

Boil and reduce to low heat.  Cook covered until all liquid is absorbed, about 20 minutes.

Fluff mixture and season with salt and pepper.

Serves 4-6

Beavin Butter Biscuits

Thelma Beavin’s Butter Biscuits

2 cup flour

3 tsp baking powder

1 tsp salt

Cut in 1/3 Cup Crisco (or margarine or butter).

Stir in 3/4 cup milk.

In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender or fork, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Add the milk all at once. Using a fork, stir just till moistened. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 -12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured biscuit cutter. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve hot.

Banana Nut Bread

Banana Nut Bread

1/2 Cup oil
1 Cup sugar
2 eggs
1/4 Cup nuts (optional)
2 Cup flour
1 tsp baking soda
1 tsp salt
3 large bananas

Crush bananas first and let set. Cream oil, sugar, and eggs. Add flour, soda, salt and nuts. Then add bananas. Pour into large greased loaf pan. Bake at 350 for 1 hour.

**You can double the recipe and make 2 loaves with the same amount of bananas.