Kung Pao Chicken

1lb. Boneless chicken breast, cut into 1-in pieces
1Tb. Cornstarch
2tsp. Veg. Oil ( or Olive Oil)
3Tb. Chopped green Onions
2 Cloves of garlic, minced ( I use the garlic in a jar)
1/4-1 1/2 tsp crushed red pepper (I use black pepper)
1/2 tsp Ground ginger
2Tb Red wine vinegar
2 Tb Soy sauce
2 tsp Sugar
1 C Cashews (or peanuts)
4 C Cooked Rice

(1) Combine cut chicken and cornstarch in sm bowl; toss. Heat oil in a large skillet on Med. heat. Add Chicken. Stir fry for 5-7 mins. Remove chicken from skillet.
(2) Add Onions, garlic, red pepper and ginger to skillet. Stir-fry 15 secs. and then remove skillet from heat.
(3) Combine vinegar, soy sauce, and sugar in a sm bowl. Stir well. Add to skillet.
Return chicken to skillet. Stir until coated. Stir in nuts. Serve over rice.

(To make this go a little faster I combine the vinegar, soy sauce, and sugar in a bowl while the chicken is cooking in the skillet.)

I love this recipe! It tastes so good. You can add your own touch with mushrooms, green peppers....

Prep time: About 30-45mins
Serves: 2-4

Brunch Pizza Squares

1 lb. bulk mild pork sausage
1 tube (8oz) refrigerated crescent rolls
4 eggs
2 T milk
1/8 tsp pepper
3/4 cup shredded cheddar cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll cresent dough into lightly greased 13x9x2 pan. Press dough 1/2 inch up the sides; seal seams with fingers. Sprinkle dough with sausage.
In a bowl, beat eggs, milk, & pepper; pour over sausage.
Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15-20 min or until crust is golden brown, cheese is melted, and eggs are set.

Serves: 8

Skillet Chicken & Vegetables Parmesan

Prep Time: 5min; Total Time: 18min

1/4 cup Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless, skinless chicken breast halves
1 tsp dried basil leaves, divided
1/4 tsp black pepper
1 pkg (10oz) frozen mixed vegetables, thawed
2 Tbsp grated Parmesan cheese

Mix dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp of basil and the pepper. Cook 4 to 5 min on each side or until chicken is cooked through.
Add vegetables to skillet; sprinkle with remaining basil. Cook 2 to 3 min or until vegetables are heated through, stirring occasionally.
Sprinkle with cheese.

Serves: 4

Simple Salsa Chicken

Prep Time: 10 min; Bake Time: 25 min

2 boneless, skinless chicken breast halves
1/8 tsp salt
1/3 cup salsa
2 tablespoons taco sauce
1/3 cup shredded Mexican cheese blend

Place chickend in a shallow 2 qt. baking dish coated with nonstick cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese.
Cover and bake at 350 degrees for 25-30 minutes or until chicken juices run clear.

Serves: 2

Potato Salad

6 medium potatoes, peeled & whole
1 small onion, finely chopped (optional)
1/4 cup Italian salad dressing
1 tsp salt
1/8 tsp pepper
1/4 cup mayonnaise
1 medium stalk celery, chopped
2 hard-cooked eggs, coarsely chopped

Heat 1-inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover & cook until tender, 30-35 minutes. Drain and cool. Cut potatoes into cubes.
Stir in onion, Italian dressing, salt, & pepper. Cover and refridgerate at least 2 hrs. Just before serving, toss with mayonnaise until potatoes are well-coated.
Stir in celery & eggs.

Note: For best flavor, use new red potatoes.
Serves: 4-6

That Good Salad

3/4 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic minced
1/2 tsp salt
1/2 tsp pepper
Romaine lettuce, torn
1 cup chopped tomatoes
1/2 cup (2oz) shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/2 cup Caesar salad croutons
1/2 jar bacon bits

In a jar or salad dressing container, combine oil, lemon juice, garlic, salt, & pepper. Cover and shake well. Chill. (This is enough to dress 2 salads)

In a bowl, toss Romaine lettuce, tomatoes, cheese, croutons, & bacon. Shake dressing, pour over salad, & toss. Serve immediately.

Make-Ahead Mashed Potatoes

10 large potatoes, peeled & quatered
1 cup sour cream
1 pkg (8oz) cream cheese, softened
6 T butter or margarine
1 tsp onion powder
1 tsp salt

If made ahead, let stand at room temp 30 min before baking.

Bring potatoes & water to a boil in Dutch oven. Reduce heat; cover & cook 20-25 min or until potatoes are tender. Drain and mash. Add sour cream, cream cheese, butter, onion powder, & salt; stir until smooth and cream cheese & butter are melted. Spread in greased 9x13x2 dish. Bake, uncovered at 350 degrees for 40 min; uncover and back 20 more minutes.

Serves 12

Best Grape Salad

1 bunch green grapes, stemmed
1 bunch red grapes, stemmed
16 ounces sour cream
1 brick cream cheese, very soft
1/2 cup sugar
1 teaspoon vanilla (optional)

Beat all ingredients except grapes once cream cheese is very soft. After thoroughly mixed, stir in grapes. Refrigerate overnight. Immediately before serving, top with the following:

1 cup brown sugar
1 cup crushed pecans (optional)

Strawberry Whipped Sensation

Prep Time: 20 min Total Time: 6 hr 20 min Makes: 12 servings

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

French's Crunchy Onion Chicken

Prep Time: 5 minutes
Cook Time: 20minutes

1 1/3 cup French's French Fried Onions
1 lb. boneless skinless chicken breasts
1 egg, beaten

Crush french fried onions in plastic bag
Dip chicken into egg; then coat with onion crumbs
Bake 20 minutes at 400 degrees

Chicken Enchiladas

4-5 boneless, skinless chicken breasts
1 family-size Mexican flavored Rice-a-Roni (or 2 regular size)
1 8-oz tub sour cream
2 pkgs. tortillas (10 inches; I use whole wheat)
2 cans Old El Paso green enchilada sauce
2 cans cream of chicken soup
1-2 lbs grated Colby Jack Cheese

Boil Chicken until done, about 45 minutes. Tear chicken into bite size pieces. Cook Rice-a-roni as directed on package. Mix together sour cream, chicken and Rice-a-roni. Place about 1/3 cup of mixture onto each tortilla, roll up and place in pan. In a separate bowl mix green enchilada sauce and cream of chicken soup. Pour mixture onto the top of tortillas and sprinkle with the grated cheese. Bake for 20 minutes at 350 degrees or until cheese is bubbly. Makes 20.