stri fry chicken and pineapple in sweet and sour sauce

Ingredients
6 tablespoons red wine vinegar
6 tablespoons orange juice
6 tablespoons sugar
3 tablespoons ketchup
1 teaspoon cornstarch
1 pound boneless, skinless chicken breasts, trimmed
2 tablespoons vegetable oil
1 large red onion, halved and sliced
1/4 inch thick
2 cups fresh pineapple chunks (14 ounces)
3 cloves garlic, minced
1 tablespoon grated ginger
2 scallions, sliced thin
S & P
Directions: Whisk the vinegar, orange juice, sugar, ketchup, and cornstarch together in a small bowl and set aside.
Pat the chicken dry with paper towels and slice it into 1/2-inch wide strips, season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken and cook until no longer pink, about 3 minutes. Transfer to a bowl.
Add the remaining 1 tablespoon oil and heat over medium heat until shimmering. Add the onion and cook until just beginning to soften, about 2 minutes. Add the pineapple and cook until heated through, about 1 minute.
Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Whisk the vinegar mixture to recombine, then add with the chicken to the skillet. Toss until all the ingredients are well coated with sauce. Sprinkle with the scallions before serving. Serve over white rice.
using fresh pineapple is a must!

Alfredo Sauce Recipe

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 Tablespoons fresh chopped garlic

3 Cups heavy cream

1 Large pinch of salt

Fresh ground pepper

2 Cups Parmesan or Asiago cheese, finely grated



Place the butter & olive oil in a medium sauce pan over medium heat & melt the butter. Add the garlic & turn heat down to low. Stirring often so the garlic doesn't brown, gently cook garlic until very aromatic & cooked through. Next, add cream, salt & pepper & turn heat to medium, bringing to a gentle simmer. Allow the cream to reduce by about one third. Whisk in the cheese & adjust seasonings if needed. Pour over just about anything!

Chopped Salad

Just made this the other night and it was so yummy. Actually, made it during the day while the kids were napping and chilled it until dinner.

green leaf lettuce
baby spinach
crisp bacon
hard boiled eggs
tomatoes
colby jack cheese, shredded
avocados
salad macaroni noodles

chop everything up into bite size pieces. toss. serve with your favorite dressing...I like Poppyseed the best with this.

other things to add are:
blue cheese
chicken
dried cranberries
mandarin oranges
cashews
green onions
frozen corn
pineapple tidbits
***you can really add anything you want and it will give you a little different flavor.

Taco Soup

I was just typing this up for a friend and thought I would throw it on here in case someone doesn't have a good taco soup recipe...everyone needs that.

Taco Soup

Brown 1/2 -1 lb hamburger ( i usually throw i about 1/4 an onion and 1/2 a green pepper)

then in a pot put:
4 cups water
1 can tomato sauce
1 can stewed tomatoes (we don't like tomatoes so I do 2 cans sauce rather than this)
1 can corn
1 can black beans
1/2 package taco seasoning
browned hamburger
1 large can kidney beans

let it all come to a boil, then simmer for 10-15 minutes. I also do this in the crock pot on low for a couple of hours. Top with cheese and chips...yummyliscious

Santa Sugar Cookies

Cute idea for Christmas time!

sugar cookies
white frosting
red sprinkles (hat)
chocolate chips (eyes)
red hots (mouth or nose???)
marshmallows (pom pom oh hat)

Oreo Cookie Bark

INGREDIENTS
1 (20 ounce) package chocolate sandwich cookies with mint creme filling
2 (18.5 ounce) packages white chocolate
4-6 candy canes crushed

DIRECTIONS
1. Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
2. In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
3. In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
4. Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
5. Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container
6. Sprinkle top with crushed candy canes (or can add with the oreos in step 3)

http://allrecipes.com/Recipe/Oreo-Cookie-Bark/Detail.aspx

Million $Dollar Carmel cookies

Everything I post is a dessert...I promise we eat "real food" too.

(Makes 4 dozen)

• 1 cup butter, softened
• 1 cup white sugar, plus 1 Tbs
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container

Peanut Butter Bars

Peanut Butter Bars

1c. butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

Spaghetti

This is a sweet spaghetti recipe...

1 pkg spaghetti noodles
1 1/2 pounds ground beef
3 cans Hunts Tomato sauce
1 cup brown sugar
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1/2 tsp curry
Grated Parmesan Cheese
Cheddar Cheese

Break spaghetti noodles and cook as directed. Brown ground beef.
Sauce: Combine cans of tomato sauce, brown sugar, oregano, garlic powder, and curry in pan until warm.
Put everything in 9X13 casserole dish and top with grated cheddar and parmesan cheese.
Bake at 350 for approx. 8 min, or until cheese melts.

Variation: use can of hunt's spaghetti sauce and add 1 cup brown sugar

Pink Lemonade Pie

My Mom used to make this every summer. It is perfect after a hot summer day!!

1/2 gallon vanilla ice cream (do NOT use vanilla bean)
1 1/2 - 2 pkgs pink lemonade Kool-Aid (NOT sugarfree)
2 graham cracker pie crusts

Soften the vanilla ice cream, stir in pink lemonade until completely mixed in and dissolved. Pour half into each pie crust. Cover and freeze. Tastes great with sliced strawberries. Garnish with lemon slices.

*a lot of times I buy the frozen concentrate pink lemonade or regular lemonade instead of using the Kool-aid. I think it tastes better.

Ice Cream Cake

I got this recipe from my cousin. It is definitely a crowd pleaser!!

4 boxes (6 ct) ice cream sandwiches (roughly 24 sandwiches)

1 container Cool-Whip

1 jar Dove hot fudge

1 jar caramel (optional)

a few handfuls unsalted peanuts

Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!

Peaches n' Cream Pie

3 oz. box orange Jell-O
2/3 c. boiling water
1 c. vanilla ice cream, softenend
8 oz. cool whip, thawed
2-3 c. peaches, sliced and cut into bite sized pieces
2 graham cracker crusts

Dissolve Jell-O completely in boiling water. Add vanilla ice cream and stir until melted. Fold in cool whip and peaches until thoroughly combined. Pour mixture into graham cracker crusts. Refrigerate until set (can also freeze). Makes 2 pies.

Tomato Spice Cake

This is one of those recipes that sneaks in the vegetables. This vegetable is in the form of tomato soup. You would never know it.

2 c. all purpose flour
1 ½ c. sugar
4 t. baking powder
1 t. baking soda
1 ½ t. allspice
1 t. cinnamon
½ t. ground cloves

1 can tomato soup
½ c. shortening
2 eggs
¼ c. water

Preheat oven to 350°. Grease and flour a 13x9x2 pan. Measure dry ingredients into a bowl and mix. Add soup and shortening. Beat on medium speed for 2 minutes, scraping constantly. Add eggs and water. Beat two minutes more, scraping frequently. Pour into pan and bake 35-40 minutes. Frost with cream cheese frosting.

Make Ahead French Toast

This is the yummiest french toast I have ever had.  So easy to do the night before and just cook in the morning.  Great for a brunch.

PREP TIME  15 Min
COOK TIME  45 Min
READY IN  14 Hrs 10 Min

INGREDIENTS
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup

DIRECTIONS
1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
2. The next morning: Preheat oven to 350 degrees.
3. In a small bowl, combine butter, sugar, and maple syrup. Spoon mixture over bread.
4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Yummy Chocolate Trifle

1 chocolate cake mix
12 oz. Cool Whip
1 large box chocolate pudding
3 SNICKERS bars cut in small pieces

Bake cake. Make pudding according to directions. Layer bite-size pieces of cake, 1/3 pudding, 1/3 Cool Whip, 1 Snicker bar in a trifle dish or a deep glass bowl. Repeat 2 more times. (You will not use all the cake.) Refrigerate.

***I like to sprinkle the crumbs of the snickers on top when finished.

Better than Almost Anything Cake

You may already have a version of this recipe, but I made it last night and it's so yummy!

1 package Betty Crocker SuperMoist German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 can (14 ounces) sweetened condensed milk
1 jar (16 to 17 ounces) caramel, butterscotch or fudge topping
1 (8-ounce) container frozen whipped topping, thawed
1 cup toffee chips, or bits or 5 bars chocolate-covered toffee candy bars coarsely chopped

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan. Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

5-Minute Southwest Layered Salad

Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, 1-1/2 cups each

6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup Thick 'N Chunky Salsa
1/2 cup Three Cheese Crumbles or shredded cheese
1/2 cup Ranch Dressing
1 cup broken tortilla chips

PLACE lettuce on serving platter or in bottom of glass serving bowl.
COVER with layers of beans, corn, salsa and cheese.
DRIZZLE with dressing; sprinkle with chips.

Farmers' Market Squash Sauté

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, 3/4 cup each

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. Grated Parmesan Cheese

COOK zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender.

REMOVE from heat; stir in mozzarella cheese and basil.

SPRINKLE with Parmesan cheese.

Oreo Balls

These are soooo good, and really easy to make. I made these for a baby shower so I drizzled them with pink chocolate, but you can buy almost any color chocolate you want at Joann's.

1 package Oreo cookies
8 ounces cream cheese, softened
1 package almond bark (I buy the "candiquick" from Target)

Use an electric chopper or blender to grind Oreos until they are a powder. Mix in the cream cheese. Form small balls with the mixture. Melt the almond bark in the microwave. Dip the balls into the almond bark until they are covered, and place on wax paper to dry.

Broccoli Salad

2 heads broccoli chopped in small pieces
1/2 cup bacon pieces
1/2 cup sunflower seeds
1/2 cup Craisins

Dressing:
1 cup mayonnaise
1/4 cup sugar
1 Tbsp. vinegar

Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.