Wednesday, March 17, 2010

Oriental Chicken & Festive Cupcakes

Oriental Chicken
( I got this recipe from a Cookbook my Mom gave to all of her kids Christmas of 2008-best cookbook EVAH!)

3-4 chicken breasts
1 egg, slightly beaten with a little water

3 TBLS. soy sauce
3 TBLS water
1 cup sugar
1/2 cup vinegar
dash of salt

1. Cut chicken into cubes or strips (whichever you prefer).
2. Heat oil in frying pan.
3. Dip chicken in egg, then flour. Fry until chicken is lightly browned and crispy.
4. Mix sauce ingredients in a large bowl. Mix well until sugar is all dissolved. Add chicken and gently stir until pieces are well coated. Pour into 10 x 13 pan.
5. Bake at 350 degrees for 30 minutes--every 10 minutes turn all the chicken pieces over.

Serve with rice.
*If you want more sauce, or use more chicken, double the sauce recipe.

St. Patrick's Day Rainbow Cupcakes

I made these little cuties this morning for St. Patrick's Day.  All I did was make cake mix from a box, then seperated the mix into 6 different bowls.  I then colored each bowl with food coloring GEL (it gives brighter, stronger colors than the liquid food coloring).  Next you layer the colors of cake mix batter.  Then cook according to box, frost, decorate, and enjoy! 

Friday, March 5, 2010

Chocolate Cookies with a Peanut Butter Surprise

All purpose flour
 1½ cups

Unsweetened Cocoa Powder½ cup
Baking Soda½ tsp
Unsalted Butter, softened½ cup or 1 stick
Sugar½ cup
Brown sugar, packed½ cup
Peanut butter, ¼ cup

½ cup for the filling
Egg1 large
Vanilla extract1 tsp
Powder sugar, sifted¾ cup
1.  Preheat oven to 350 degrees Fahrenheit, lightly grease cookie sheets. 
2.  Combine flour, cocoa powder, and baking soda in a bowl and set aside. 
3.  Cream butter using an electric mixer at medium speed for 1 minute. Gradually beat in granulated sugar, then brown sugar and finally ¼ cup peanut butter until everything is well combined. 
4.  Add egg, vanilla extract and continue beating until well blended. 
5.  Using a spatula or wooden spoon, gently stir in the flour mixture. Shape dough into ¼-inch balls and place them on prepared cookie sheets. 
6.  For peanut butter filling, stir together powder sugar and ½ cup peanut butter until smooth. Shape mixture into ¾-inch balls. 
7.  Flatten each chocolate dough ball and top with a peanut butter ball. Wrap chocolate dough over the peanut butter filling so that it completely covers the filling. Roll dough into balls, then slightly flatted them again, and sprinkle the top with some granulated sugar. 
8.  Bake for about 8-10 minutes or until just set and surface is slightly cracked. Cool cookies on baking sheets for 1 minute before transferring them to wire racks to cool completely
    Recipe found here

    (Sorry the Ingredients are a little unaligned....)