Chinese Honey Chicken

INGREDIENTS:

1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)

Oil (for deep frying)

(or you can use 'popcorn' chicken from the freezer section and just fry that up)

Batter-

4 tablespoons cornstarch

¼ cup flour

1 teaspoon baking powder

½ cup water

½ teaspoon salt

1 egg

1 egg white

Sauce-

1 ½ tablespoons oil

2 teaspoon ginger (minced)

3 tablespoons garlic (minced)

1 teaspoon salt

3 tablespoons honey

1 teaspoon rice wine vinegar

½ cup water

1 teaspoon cornstarch (mixed with 1 teaspoon water)

Sesame seeds (for garnish)

Cooking Instructions:

Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.

Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice

Recipe found on blogchef.net and was really enjoyed at our house!!

Sticky Chicken- Weight Watchers

1 can Diet Coke
1 cup ketchup
4-6 chicken breasts

Brown the chicken. Add the Diet Coke and ketchup on medium heat until boils, then simmer on low for 30-45 minutes until the sauce is thick. Serve over rice. You can also use Regular Coke to un-Weight Watcher the recipe.

Quick cream puff dessert

Make cream puff dough by melting:
1/2 C butter or margarine in 1 C boiling water. Add 1 C four and 1/4 teaspoon salt at once and stir vigorously with a wooden spoon. Allow to cool at least 10 minutes. Use 4 Large eggs at room temperature. Beat each egg into the cooled dough, one at a time...do not whip. Spread dough on greased jelly roll pan with spatula. Bake in preheated oven at 450* for 15 minutes. Reduce heat to 350* and bake an additional 15-20 minutes. There will be peaks and valleys in the dough. Let cool.

Mix large package of instant pudding according to package direction. (My favorite is to use vanilla.) Can use any flavor though. When pudding is set, beat together with 8 ounces of cream cheese. Spread on top of cooled puff dough. Next spread a layer of Cool Whip. Use one large container. Drizzle with chocolate flavored syrup. Draw a knife through syrup to make a pretty design if desired. I usually put fresh or frozen raspberries or strawberries on top. If I used banana pudding, I add cut up bananas soaked in pineapple juice to prevent browning!

ENJOY!!

{ Food Storage }

This is for all of you that are interested in food storage (It should be all of you) I felt a greater push to do this after General Conference. I found this website that is great and thought that I would share. They say that if you follow there easy steps you can have your food storage long and short term, 72 hour kits and water in one year. Thought you all might like a push. Check it out. http://www.foodstoragemadeeasy.net

No-bake Peach Cheesecake

• 2 cups honey graham cracker crumbs
• 6 Tbsp margarine, melted
• 1 cup sugar divided
• 4 pkgs (8 oz each) 1/3 less fat cream cheese, softened
• 1 pkg (3 oz) Jell-o peach flavored gelatin
• 1 (8 oz) tub cool whip (lite or regular), thawed
• 1 can (15 oz) sliced peaches, drained and chopped

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
* I made this a couple weeks ago and next time I make it I might add more Jell-O for even more peach flavor, there wasn't quite enough for my taste, but I LOVE peach. I might add more peaches too. You can also substitute 2 fresh peaches instead of the canned peaches.

Chocolate-Peanut Butter Candy Dessert

• 12 Oreo cookies, crushed
• 2 Tbsp butter, melted
• 1/2 cup peanut butter
• 2 cups cold milk
• 2 pkgs ( 4 serving size) Chocolate flavor instant pudding
• 2 cups thawed cool whip
• 2 Tbsp hot fudge ice cream topping (optional)
• candy coated peanut butter pieces (Reece's Pieces)

Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan

Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until blended. ( It will be thick) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Refrigerate any leftovers.

Easter Rolls aka "Ressurection Rolls"

So my friend was telling me about this cool idea for an Easter treat that her family has always done. My mother in law came down this weekend and we tried it out and it was pretty fun, super easy and she is going to use it for an object lesson for her primary class. I think this would also make a fun FHE on Easter. I know there are a couple of ways to do this. You can either search the internet and use your own dough or you can be like me and use Rhoades Rolls:)

- Package of large marshmallows
- Package of Rhoades Rolls ( we used white texas rhoades rolls)

Thaw out rolls, take a marshmallow and wrap the roll around it so it is completely covered. Cook rolls according to directions on bag. Let cool and eat.

So what happens is the marshmallow melts during the baking process thus resulting in a hollow roll (empty tomb) It is pretty cool and lots of fun, let me know if you try it. I think they taste best warm but they are easier to cut when cooled.