Spaetzle (German egg noodles)

These are tiny noodles or dumplings and are usually served as a side dish with a sauce or gravy.

2 Large eggs, beaten
1/4 cup milk
1 cup all-purpose flour
1/4 teaspoon salt
dash of pepper

1. Mix eggs, milk, flour, salt and pepper (batter will be thick, but wet)
2. Fill large pot 1/2 full of water and heat to boiling.
3. Press a few tablespoons of batter with a spoon at a time through a colander or a cheese grater (that's what I use)
4. cook about 5 minutes or until spaetzle rise to the surface, then drain and put into a bowl till you finish pressing the whole batch of dough through the colander.

Chicken Paprika

This is an easy version of a traditional Hungarian recipe!

4 chicken breasts
2-4 Tbs paprika (you really can't have to much!)
1 large onion, thinly sliced
2 bell peppers (optional)
1/2 cup chicken broth
2 14 oz. cans tomato sauce
1 8 ounce container reduced fat sour cream
cooked egg noodles (or spaetzle)

Place chicken, onion, (peppers) paprika, chicken broth, tomato sauce in to crock pot and set it on low for 6-8 hours or high for 4 hours. Right before you serve stir sour cream into sauce. Serve over noodles.

Chicken Crescents Amy Style

So good!!!

3/4 cup herb-seasoned stuffing
6 oz. cream cheese
1 cup diced cooked chicken (I use canned chicken, so I just have to open a can!)
1 tablespoon green onion (optional, provides flavor, but not missed, if not used)
1 tablespoon parsley (optional, provides flavor, but not missed also can use dried)
2 cans of refrigerated crescent rolls
1 can of cream of chicken soup
1/2 cup sour cream
1/4 cup of milk

In a large bowl mix together cream cheese, chicken, stuffing, green onion and parsley. Set aside. Open crescent rolls and break apart following lines. Place a table spoon of chicken mixture in each crescent and fold up ends to cover filling. Seal edges securely. Place on greased baking sheet and bake at 400 degrees for 12 or so minutes. Serve with sauce made by warming cream of chicken soup with sour cream and milk and stirring until well incorporated.

The BEST mac and cheese

You guys who know me well know macaroni and cheese is my favorite! I have made every single homemade M & C recipe out there, and this one is the best. I love tomatoes too, so I think it makes it more interesting that you put tomatoes on top. If you don't know how to blanch tomatoes just google it!

Ingredients
4 tablespoons butter, plus more for baking dish
2 cups uncooked elbow macaroni (I used slightly more)
2 tablespoons minced onion
4 tablespoons all-purpose flour
1 teaspoon salt, plus more for seasoning
3/4 tablespoon dry mustard
1/4 teaspoon paprika
2 cups milk
3 cups shredded Cheddar, divided
2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
Freshly ground black pepper

Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 30 to 45 minutes (wow wide range... I only did it for 30). The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

Enjoy!! ~Heidi

This one is a good one girls!

Amy's Gingery Glazed Asian Ribs

Ingredients

• 2 or 3 pounds country style pork ribs
  
• Black pepper
• 1/2 cup hoisin sauce (one bottle of Kinkoman's Hoisin sauce found in the asian section)
  
• 1/4 cup low-sodium soy sauce
• 1 tablespoons grated fresh ginger
• 2 cloves garlic, chopped
• 1 cup rice
• Kosher salt
• 2 scallions, thinly sliced

Directions

1. Place Country Style Ribs in Crock pot.
   
2. In a small bowl, combine the hoisin sauce, soy sauce, ginger, and garlic; . Pour over Ribs in crock pot. Turn crock pot on high for 3-4 hours or low for 6-8 hours.
3. 20 minutes before you want to eat, combine the rice, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan with a tight-fitting lid and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
4. Serve the ribs over the rice, drizzle with any cooking juices, and sprinkle with the scallions.

Applelicious Pie (missy)

To usher in the fall

Grandma Ople's Apple Pie
Ingredients

• 1 recipe pastry for a 9 inch double crust pie (I used the frozen deep dish pie crust)
  
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. (It caramelizes)
   
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Buttermilk Syrup

To go along with those delicious waffles! Top with Whipped Cream!

INGREDIENTS

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

DIRECTIONS

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Amy's THE BEST Waffles

Basic Waffle

Serves:

approximately 6 (8-inch round) waffles

Ingredients

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk, room temperature
• Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Spinach Salad & Vinagrette Dressing (Jenessa)

Spinach Salad & Dressing

Description:
I love this salad and it looks great especially at Christmas time because of the red, green & white colors:)

Ingredients:
1 bag fresh spinach leaves
1 lg green apple
craisins
feta cheese
toasted almonds (optional)

Directions:
If adding almonds, toast in a pan with butter and sugar and then let cool on waxed paper spread out. Cut apple into thin slices. Mix all ingredients together.

Dressing:
1/4 c. red wine vinegar
3 T. olive oil
1/8 c. sugar
salt & pepper to taste

Enjoy!

Heidi's Fantabulous Cinnamon Rolls...

So this is a combination of a few recipes I found online. I have been lovin' making these! When you are feeling gloomy, just make some homemade cinnamon rolls and your life will be fabulous!

INGREDIENTS
1/2 cup milk
1/2 cup water
1/8 cup butter
3/4 teaspoons salt
3 cups all-purpose flour
3/4 tablespoons active dry yeast (learned the long way- this is the same as one of those little packets of yeast)
1/4 cup white sugar
1 egg

FILLING

1/3 cup butter, softened

3/4 cup brown sugar, packed
2 tablespoons ground cinnamon

FOR THINNER FROSTING (what I have used):

2 cups confectioners' sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk

OR if you like thicker frosting (clone of cinnabon):

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Melt butter, and warm the milk and water. Don't make it too hot or it will not react properly with the yeast. Chemistry in action folks. Place milk, water, butter, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer (which is liquids first and yeast last). Select the Dough cycle. Press Start. If you don't have a bread machine I am sure you can just mix the dough and let it rise on its own.

Once Dough cycle is complete, remove the dough from the bread machine. Punch down. On a floured surface, roll into a large rectangle. Smear each rectangle with the softened butter. Combine the cinnamon and sugar. Sprinkle over the rectangle. Make sure you press it into the dough a little bit so it doesn't all come out when you bake the rolls.

Roll the dough up into a log. Cut the log into 12 slices (I have been able to make a lot more than 12- it depends how big you want them I guess). Handy trick: use dental floss to cut the rolls. Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 45 minutes).

Bake in a preheated 375 degrees F oven for about 15 minutes, or until golden. Combine the confectioners' sugar, 3 tablespoons melted butter, vanilla, and 3 tablespoons milk. Spread over baked rolls and enjoy.

Chicken Taco Soup (Missy)

This is a picture of the actual soup I made, not a online reproduction:)

Here is the link for the recipe: chicken taco soup

In case of linkage failure:

INGREDIENTS

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer (I used 1 can of broth instead b/c of the bitterness of the beer)
  
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

DIRECTIONS

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Baker Boyz Favorite Divan (Jess)

*3 Large Chicken Breasts

*14 oz bag Frozen Broccoli Florets or same amount fresh

*2 Regular sized cans Cream of Chicken

*3 TB Mayo

*2 TB Curry Powder if you love curry...if not, only use 1 TB

*1 TB lemon juice

*couple shakes of Pepper

*8 oz Grated Cheese

*1/2 cup Bread Crumbs

*1 tbs Butter

*Rice

Steam broccoli and spread out in the bottom of a casserole dish, cutting any larger pieces. Boil and chop up chicken breasts then spread on top of broccoli. To make the sauce mix combine cream of chicken, mayo, lemon juice, curry powder and pepper. Spread sauce evenly on top of chicken. Spread cheese on top of sauce layer. Last but not least melt butter and mix it with bread crumbs to make the yummy, crispy top layer!

Cover with foil and bake at 375 for 30 minutes. The last 5 minutes uncover to make the top nice and crispy. Don't forget to make the rice!

My kids loooove this meal...

As you can see :D

Thanks girls for including me in this. I'm really, really going to enjoy it. Oh, Missy, loved the "Blogging for dummy's" instructions. karyn

Karyn Natella

PUMPKIN FUDGE

3 cups sugar
¾ cup melted butter
⅔ cup evaporated milk
2 Tbsp. corn syrup


1 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate morsels
1 (7 oz.) jar marshmallow crème
1 cup chopped pecans, toasted
1 tsp. vanilla extract

Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Stir together sugar, butter, milk, corn syrup, spice and white chocolate morsels in a 3 ½ quart saucepan over medium-high heat, and cook, stirring constantly until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into greased aluminum foil-lined 9 inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

My mother, Linda McClurg, found this recipe in the Lexington Herald Leader Newspaper in Lexington, KY. I have made it several times and always get oooh's and aaah's (oh wait, maybe that was something else) neverless, it's really, really fantastic.

Small Request :)

I was just thinking as I looked through the AMAZING recipes that have been posted, if everybody would be sure to put their name somewhere on the post so that if any of us have a question we know who to call. I love this blog idea!!!

-Jess

Just a Note

Hi All,
I just labeled the recipes. When you type in a recipe you can add the label yourself at the bottom of the post:)

Mini Oreo Cheesecakes (Jenessa)

The pics are of ones I made on Valentine's Day:)

Prep Time:
15 min
Total Time:
3 hr 50 min
Makes:
24 servings

What You Need
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
15 OREO Cookies, coarsely chopped

Make It
PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in cookies.
SPOON evenly into 24 foil- or paper-lined medium muffin pan cups.
BAKE 30 to 35 minutes or until centers are set. Cool completely. Refrigerate several hours or until chilled. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an additional OREO Chocolate Sandwich Cookie, chopped, just before serving, if desired.

Corn & Black Bean Salsa (Jenessa)

Make 1 packet of Good Seasons Italian Dressing according to the directions on the package and set aside. A lot of people who ask for this recipe are unfamiliar with this dressing. You can find this at any grocery store next to the packets of Ranch Dressing that you can make yourself. Put all of the following ingredients in a plastic or glass bowl: 1/2 bundle of cilantro, minced (I love cilantro, so I use the whole bundle.)4-6 roman tomatoes, diced (I think I only used 4 tomatoes when I made the salsa for the lunch.)1 bundle of green onions, sliced thinly1 can of corn, drained1 can of black beans, drained2 avocadoes, cubed Pour the dressing over the above ingredients, mix gently so you don't squish the avocadoes, and enjoy :)

Beef Noodle Bowl

Prep Time:

10 min

Total Time:

30 min

Makes:

4 servings, 2 cups each

What You Need!

1/2 lb. linguine, uncooked

3 cups broccoli florets

3 carrots, peeled, sliced

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 cup KRAFT Asian Toasted Sesame Dressing (can use lite version too)

1 Tbsp. teriyaki sauce

Make It!

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Jenessa's Monkey Bread

Pull-Aparts

2 Tbsp. butter or margarine
1/3 cup brown sugar
1 Tbsp. frozen orange juice concentrate
1/4 tsp. cinnamon
1 pkg. Rhodes® frozen rolls, thawed and raised.

Melt butter or margarine in glass pie plate for 30 seconds in the microwave. Cover with waxed paper.
Put brown sugar, orange juice, and cinnamon in the melted butter or margarine. Stir together. Spread over bottom of pan evenly.
Cut each roll into 2 pieces. Place on the toppping in the pie plate.
Sprinkle the rolls with additional cinnamon. Bake at 375 degrees for 15 minutes.
Turn upside down onto a serving dish. Serves 6-8.

Jenessa's Ham & Cheese Soup

Ham and Cheese Soup

2-3 potatoes, pared and diced
1-2 cups ham, diced
2 carrots, sliced

Cover with 2 cups chicken broth, bring to a boil, then simmer until tender (15-20 minutes).

Melt 3 T. butter in saucepan. Stir in 3 T. flour. Then add 1 1/2 cups (1 can) evaporated milk, and 1 1/2 cups half and half. Whisk over medium heat until thickened. Then add 1 to 2 cups grated medium cheddar cheese. Stir until melted and smooth.

Pour cheese mixture into ham and vegetable mixture (do not drain). Stir until well blended and heat through.
This is delicious served in breadbowls and even better the next day reheated.

Chicken Chimichangas with Jessica's Green Sauce

Chicken Chimichangas with Jessica's Green Sauce

Rated: Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 8

Ingredients:

Jess's Green Sauce 2 (10.5 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 pitted green olives (optional) 1 jalapeno pepper, seeded and chopped 2 tablespoons fresh lime juice 1/4 to 1/2 cup cilantro Chimi's 1 (8 ounce) package cream cheese 1 (8 ounce) package shredded Monterey Jack cheese

1/2 (1 ounce) package taco seasoning 1 pound shredded cooked chicken meat (I use 2-12.5oz. cans of drained canned chicken) 8 (10 inch) flour tortillas 1/2 cup vegetable oil 1 (8 ounce) package shredded sharp Cheddar cheese 1 cup chopped green onion 1 (8 ounce) container sour cream

Directions:

1.	Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, lime juice and cilantro. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2.	In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3.	Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4.	To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

The Chewy

Recipe courtesy Alton Brown

Serves:

2 1/2 dozen cookies

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour (if using cheep bread flour add 2 tablespoons of Vital We
  
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Jenessa's Almond Tea Cake

3/4 c. sugar
2 eggs
1 t. almond extract
1/2 c. (1 cube) butter , melted
3/4 c. flour

Combine sugar, eggs & almond extract. Wisk. Add melted butter. Wisk. Add flour. Wisk. Put in a 9" pie tin. Bake at 325 degrees for 30-35 minutes or until golden brown.

*Note: Do not double the recipe--it won't work. You have to make them one at a time! Enjoy!

Weekly Menu

Hi,
I have my weekly menu posted on my cooking blog! Maybe this will help give you some more ideas:) Missy

CREAMY ENCHILADAS
These are delectable.
INGREDIENTS:
2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream
5 bouillon cubes - chicken
1/3 C olive oil
12-18 tortillas
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t sugar

DIRECTIONS:
Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream - don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften - drain on paper towel. Dip tortilla in cream mixture - place on flat surface - put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

Jess's Pulled Pork Sandwiches

*3 lbs pork rib

*1 can beef broth

*1 bottle Sweet Baby Ray's BBQ sauce

*French Rolls

All you do is put the pork rib in the crock pot with the beef broth for 3 hours. Take the pork out and shred it. Put it in a casserole pan (is that what they are called?) mix in BBQ sauce. Cover with foil and bake at 350 for 30 minutes and you are ready to go!

Just a couple of quick tips: We think that Sweet Baby Ray's Original sauce tastes the best for this particular sandwich. Also, this recipe makes a lot so you can freeze some for a quick meal another day or we have had it as a cold sandwich with lettuce, mayo, cheese and all of that good stuff. Possible side dishes, baked beans, mashed potatoes, cream corn (I have a really yummy recipe). Enjoy!!

Amy's Cheesecake Cupcakes

Title: cheesecake cupcakes

Description:
Quick and delicious cheesecake in a muffin cup so it is easy to serve!

Ingredients:
16 ounces of cream cheese (2 packages)
1/2 cup of sugar (i have tried this recipe with artificial sweeteners and IT DOES NOT WORK. )
1 package of vanilla wafers
2 eggs
2 teaspoons of vanilla
pie filling (blue berry and cherry make lovely ones!)

Directions:

Mix together cream cheese, eggs, sugar, and vanilla. Put one vanilla wafer in the bottom of each the cupcake cup. fill half full with cheese mixture. Cook at 375 degrees for 15 minutes. After they cool, top with a bit of pie filling. they are lovely and ready to go!
- Just be sure that if you use the mini cupcakes to get mini Nilla wafers,
and they cook in less time.

Karyn's Louisiana cookin

double click to enlarge

Laura's Spicy Peanut Chicken

I love this recipe b/c its fast and really pretty! The sauce is brown and the red peppers, green onion, and we top it with sesame seeds! People are always impressed. Josh says its as good as something you would get at Pei Wei.

I use Honey Roasted peanuts instead of dry roasted. The honey melts off them in to the sauce.
I go a little easier on the ground red pepper b/c my family is a little sensitive.
And I always double the sauce b/c come on you can never have too much sauce!

Spicy Peanut Chicken

This colorful stir-fry gets its kick from a dash of red pepper.

Prep Time: 20 min

Total Time: 25 min

Makes: 4 servings

62 Ratings
28 Reviews

1/4	cup Progresso® chicken broth (from 32-ounce carton)
1	tablespoon cornstarch
1	tablespoon sugar
2	tablespoons soy sauce
1	tablespoon white vinegar
1/4	teaspoon ground red pepper (cayenne)
1	tablespoon vegetable oil
1	pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1	garlic clove, finely chopped
1	teaspoon grated gingerroot
1	medium red bell pepper, cut into 3/4-inch pieces
1/3	cup dry-roasted peanuts
2	medium green onions, sliced (2 tablespoons)

	Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
	Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
	Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Lucy's husband's Pastel de Papas

double click to enlarge