General Tso's Chicken

Ingredients
1 Lb. chicken breasts (cut into 1″ pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. “lite” soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with 3 Tbsp. water
4 green onions, sliced

Directions

1. Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. 
2. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. 
3. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. 
4. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. 
5. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve.

 Recipe from Favorite Family Recipes

Cheeseburger Pizza

Ingredients
3/4 pound ground beef 
1 medium onion, chopped 
2 teaspoons garlic powder 
2 teaspoons onion powder 
1/8 teaspoon crushed red pepper flakes 
1 tube (11 ounces) refrigerated thin pizza crust 
1 teaspoon Italian seasoning 
1 cup marinara sauce 
1-1/4 cups shredded Colby-Monterey Jack cheese 
1/2 cup shredded Parmesan cheese 
Sliced pepperoncini, optional

Directions

1. In a large skillet, cook the first five ingredients over medium heat until meat is no longer pink; drain.
2. Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 7-10 minutes or until golden brown. Sprinkle crust with Italian seasoning; spread with marinara. Top with beef mixture; sprinkle with cheeses.
3. Bake 6-10 minutes longer or until edges are lightly browned and cheese is melted. Top with pepperoncini if desired.
 

Recipe from Taste of Home

Yummy Chicken

Ingredients

Chicken thighs- 1 package
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice wine vinegar- 1 tablespoon

Directions

1. Preheat oven to 450.
2. Mix dijon mustard, maple syrup, and rice wine vinegar.  Put chicken into an oven proof baking dish.  
3. Salt and pepper the thighs, pour mixture over them, turning the thighs in the mixture so they are fully coated.  
4. Bake for 40 minutes, baste throughout.  Let the chicken rest for 5 minutes before serving.  

Recipe from Witty in the City

Taco Cups

 

Ingredients

 

2 C. cooked cubed chicken

1 T chili powder

1 t cumin

1 t onion powder

1 can black beans, drained and rinsed

1 C. frozen corn

1 ½ C. shredded cheddar cheese

24-36 wonton wrappers (to fit in muffin cups)

 

Directions

 

1. Mix first 6 ingredients in a large bowl. 
2. Spray a 12 count muffin tin with non stick spray and place two wonton wrappers in each cup pressing up the side
3. Scoop chicken mixture into each cup using an ice cream scoop.  You can overfill these and pack them down some to use up all the chicken mixture.
4. Cover with foil until ready to cook.Bake uncovered in a 375 degree oven for 10-12 minutes or until wontons are golden and centers are hot.Top with avocado, sour cream or salsa

Recipe from Make 5 Dinners

Pepperoni Pizza Puffs

 
Ingredients
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (my addition, optional)
pinch of red pepper flakes (my addition, optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce

Directions
 

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.  
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.  
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Recipe from Lick The Bowl Good

Candied Popcorn

Ingredients

12 cups popped popcorn
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (3 oz.) package cherry or other flavored gelatin

Directions

1. HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
2. REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
3. COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
4. POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters. 

Recipe from A Mom Not a Professional

Peanut Butter Granola Bars

Ingredients

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil
1 1/2 cups oats
2 tablespoons wheat germ
1/2 cup peanuts

Directions

1.  In saucepan over low heat, melt peanut butter, honey and coconut oil, stirring frequently.
2. Mix in oats, wheat germ and peanuts.
3. Spread in 8×8 foil-lined or greased pan.
4. Let sit on counter or place in freezer til cooled.
5. Turn out onto cutting board.
6. Cut into bars.
7. These bars can be stored in fridge for easy snacking.

Recipe from The Marathon Mom

Chocolate Granola Bars

 

Ingredients

1/2 cup natural peanut butter
1/3 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 tablespoons wheat germ
1/2 cup coconut
1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
Directions

1. Melt  the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ.  Stir til combined.
3. Wait til it cools and stir in the coconut and chocolate chips.  Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in.  The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out onto cutting board and cut to the size you like.

Recipe from The Marathon Mom

Breakfast Cookies

Ingredients
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 cup fruit & 1/2 cup Dark Chocolate chips)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350. Line baking sheet with parchment paper. 
2. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
   In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 
3. Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown. 

Recipe from Blueberry Girl

Eggless Chocolate Cookie Dough

Perfect when making Chocolate Chip Cookie Dough Ice cream.  I use this ice cream recipe and add small chunks of the dough before it is frozen solid.  YUM!

Ingredients
1 Stick Melted Butter
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla Extract
3/4 Cup White Sugar
3/4 Cup Brown Sugar (Packed)
2 1/4 Cup Flour
1/2 Cup Water
1 Cup Chocolate Chips
1/2 Cup Walnuts (optional)

Mix together and set in the refrigerator.  When hardened, roll into small bite size pieces.

This is enough for two batches of ice cream.

Recipe from Fake It Frugal

Red Velvet Crinkle Cookies

Ingredients:

1 box red velvet cake mix
 2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.
3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps:)

Recipe from Two Peas & Their Pod

Homemade Samoa Bars

Homemade Samoas Bars Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

1. First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
2. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
3. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

1. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
3. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
5. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Recipe from Baking Bites

Saltine Toffee Bark

5 10 25

Ingredients
40 saltines
1 cup butter
3/4 cup sugar
2 cups semisweet chocolate chips
1 package of english toffee bits (or chopped nuts or leave plain)


Directions

1. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside.
2. In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers.
3. Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.
4. Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container. 

 Recipe from Taste of Home 

Baked Doughnuts

Ingredients
 

For the Dough

3/4 cups Warm Milk

1 packet Active Dry Yeast

1 tbsp. Unsalted Butter

1/3 cup Sugar

1 Egg

2 ½ cup All Purpose Flour

Pinch of Nutmeg

½ tsp. Salt

For the Glaze

* Enough to glaze all the doughnuts

¼ cup Milk

1 tsp. Pure Vanilla Extract

2 cups Confectioners Sugar

For the Cinnamon Sugar Topping

*Enough to cover all of the doughnuts

½ cup Unsalted Butter

1 cup Sugar

1 tbsp. Cinnamon 

 

Directions

 

1. To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.
2. In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated.  Add the flour, nutmeg, and salt and stir until the dough starts to form.  Change to the dough hook and knead for until the dough starts to become smooth.  If the dough is too sticky, slowly add more flour until it is no longer sticky. 
3. Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball.  Place the dough ball in a large lightly greased bowl, and cover with plastic wrap.  Let sit in a warm place for about 1 hour, until doubled in size. 
4. Once the dough has risen, roll it out on a lightly floured surface until ½ thick.  Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.  If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts.  I prefer not too because I feel the dough becomes too tough.
5. Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.
6. Preheat the oven 375 degrees F. 
7. Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake these.  You want them to be light and doughy inside.  Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping
8. While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze.  Each recipe makes enough to cover all the doughnuts.  I made a half recipe of each and topped half of the doughnuts with each topping.  Or you can choose to just do one of topping for all the doughnuts. 

 

To make the glaze, combine the milk and the vanilla in a small saucepan.  Heat over low heat until just warmed.  Slowly add in the confectioners sugar and whisk until the mixture is smooth.  Remove the glaze from the heat and place over a bowl of warm water.

 

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet.  Sprinkle with sprinkles if desired.  Let set for about 10 minutes.

To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl.  Combine the sugar and cinnamon in a medium sized bowl. 

 

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter.  Then dip them into the cinnamon-sugar mixture.  Set on a draining/cooling rack to set, about 5 minutes.

Recipe from Krissy's Creations

Homemade Thin Mints

Ingredients
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

Directions

1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
4. Preheat oven to 375F.
5. Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
6. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

1. In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
2. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
3. Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Recipe from Baking Bites

No Bake Bars

Ingredients
 
1/2 cup (1 stick) butter
1/4 cup Cocoa Powder
2 cups Sugar
½ cup Milk
3 cups Oats (Old Fashioned or Quick)
½ cups Creamy Peanut Butter
1 teaspoon Vanilla Extract

Directions

1. Line an 8×8 pan with waxed paper and set aside.  
2. In a large sauce pan, bring butter, cocoa, sugar, and milk to a hard boil, stirring frequently. Boil for a minute and a half, stirring constantly. 
3. Remove from heat and add oats, peanut butter, and vanilla. Mix well. 
4.  Immediately transfer the mixture to the prepared pan, spreading  to an even thickness. Allow to cool completely before cutting.

Recipe from Bran Appetit

"Healthy" No Bake Cookies

Ingredients
 
3 tablespoons skim milk
1/3 cup sugar
1 tablespoon cocoa powder
1 1/2 teaspoons vanilla
1/3 cup crunchy peanut butter
1/8 cup wheat germ (heaping)
1 1/2 teaspoons ground flax seeds (optional)
1 cup quick oatmeal

Directions:

1. Heat milk, sugar and cocoa powder over high heat until boiling, stirring constantly.
2. Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.
3. Stir in wheat germ and oatmeal.
4. Drop by large spoonfuls onto wax paper or eat immediately.
    
    
   Recipe from Food.com

Cinnamon Pull Apart Bread

Ingredients

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

Directions

1. In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
4. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.
5. Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
6. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.  
8. On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.
9. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
10. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.
11. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up. 

Recipe from Joy the Baker.