Yummy Teryaki Chicken

Tricia Underwood contributed this recipe to our Relief Society newsletter a few years ago. I altered it a little bit because we like more sauce for our rice. I love this recipe. Very easy and very yummy.

Combine in a baking dish:
1/2 C soy sauce
1/2 C brown sugar
1 C water
1 t ginger
1 t garlic

Add to dish:
3-4 boneless, skinless chicken breasts-I cut in 1/2 so it cooks quicker and my kids won't eat a whole breast yet.

Bake covered at 350 degrees for 30-45 mins. Serve over white rice with chopped red peppers, pineapple, onion, whatever you like.

Sweet and Sour Chicken

My Stepmom gave me this recipe a few years ago and it is so good and so simple that we probably have it once a month for dinner. Only Jonathan complains because of the fruit and veggies that are in the recipe.

1 T oil
1 or 2 minced garlic cloves
2 boneless, skinless chicken breasts cut into 1" pieces
1 C red and green peppers or whatever color you have
2 T cornstarch
1/4 C soy sauce
1 can chunk pineapple in juice
3 T vinegar
3 T brown sugar
1/2 t ginger

Heat oil and cook garlic until fragrant, 1 min or so. Throw in chicken and cook until done. Then throw in peppers and cook until crisp tender, 1 or 2 mins. Push to side of pan.

Mix cornstarch, soy sauce, pineapple juice, vinegar, sugar, and ginger. Pour into empty side of pan and cook until thickened and clear. Stir in chicken and peppers and add pineapple. Heat through. Serve over white rice.

Rice Krispie Treats

I was getting tired of having extra marshmallows after making treats because all of the recipes I had called for only part of the bag. I altered a recipe so that I could use the whole bag.

Place in a large microwaveable bowl and microwave for 1 min:

8 T butter
1 16 oz. bag marshmallows

Remove and stir with wooden spoon. Put back in microwave for 30 seconds and stir again. Repeat this step until mixture is completely melted and combined.

Add and stir:

1 t vanilla
dash of salt

Then add and stir in:

10 C rice krispies

After mixed, pour into a 9x13 pan or like size. I use a folded piece of wax paper greased with butter or cooking spray to pat down the rice krispie treats into pan. Let sit for a couple hours so they can set up.

Enjoy!

Chocolate Chip Cookies

This recipe was altered from one that I found on the back of a dried cranberry bag which was actually a recipe for white chocolate chip-cranberry cookies. I had been looking for a good recipe using only butter as the fat and when I tried these, they were so good. I will include the substitution for the white chocolate-cranberry cookies if you want to try those too.

Cream the following:

2/3 C butter, softened
1 1/2 C brown sugar, packed
2 T honey

Add and mix:

1 egg

Sprinkle on and mix well the following:

1/2 t baking soda
1 t vanilla
1/2 t salt

Stir in:

1/2 C regular oats

Mix one cup at a time:

2 C flour

Stir in:

1-1 1/2 C chocolate chips

Bake at 350* for 10 mins. or until golden brown.


For cranberry cookies, omit chocolate chips and replace with 1/2 t cinnamon, 3/4 C white chocolate chips, 1 C dried cranberries. Yum too!

Lemonade

Aaron Luekenga gave us this recipe when he and Nicole lived in Fullerton and we were in the Placentia 1st Ward together. He got it from another family in the ward, but I can't remember their name.

1 C lemon juice
4 C water
3/4 C sugar

This is the best lemonade ever. Of course, mix it up and pour over ice.

Whole Wheat Bread

I got this recipe from Emily Rockwood who was in our ward years ago when her husband was an optometry student. She did a bread making demo for Enrichment Night and it was the most delicious bread I have ever had. And it is so easy to make. If you need a staple wheat bread recipe, this is the one to go with.

4 C hot water from tap
2/3 C oil
2/3 C honey or molasses
2 pkg. (4 1/2 tsp) yeast
2 T salt
10-12 C whole wheat flour

Mix water, oil, and sweetener in a large bowl. Sprinkle yeast over the top and let soften for about 5 minutes. Stir in salt and enough flour-around 7 cups-to make a soft dough. Knead in remaining flour and let rise until doubled. Punch down and shape into 3 small (or 2 large) loaves. Place in greased bread pans and let rise until desired size-it takes about 40 minutes.

Bake at 350 for 30 minutes(or 40-50 mins. for lg. loaves). Loaves will be dark brown on top and will stand on their own, outside the pan if they are completely cooked. (Edited. Taken from "The LDS Mother's Almanac" by Janene W. Baadsgaard)

Vietnamese meatrolls

My mom made these when she was a young mom and continues to do so. They are so good. I don't have exact measurements, only ingredients and she just measures by what looks good to her. My mom and I got together to make these yesterday and this recipe made exactly 100 eggrolls.

Filling:
3 lbs. ground pork
1 yellow onion-rough mince with a knife
3 carrots-food processed into small pieces
1 medium jicima-julienned with a knife
1 bag chopped dried black fungus-microwave with water until soft, 2 or 3 minutes, then drain-can find in Asian supermarkets
3 small bunches mung bean noodles, bean thread size-microwave with water until soft, 2 or 3 minutes, then drain and cut into small pieces with knife or scissors
1/4 C + 1 T fish sauce
1/4 C + 2 T sugar
salt + pepper to taste
2 eggs + 1 egg yolk-save egg white for wrapping.

To make sure the filling has the right flavor, fry a little bit in olive oil to taste. Add seasonings to your taste.

Mix all together with hands until everything is distributed evenly.

100 -10x10 egg roll wraps.

Use remaining egg white to seal final corner.

Deep fry until golden brown at 350*

Can place uncooked meatrolls in small batches in freezer bags and freeze for a few weeks until ready to use. Thaw completely in fridge and then deep fry until golden brown.

Molasses Cookies

This recipe was given to me by my friend, Jessica Mortensen. She got it from her mother in law. Lance loves these and so do the rest of us. They are filled with oil and white flour-so not good for you- but the combo is too delicious to resist.

Blend together-I use my kitchenaid mixer:
1 1/2 C oil-I use canola
1/2 C molasses
2 C sugar
2 eggs

Then add and blend:
4 t baking soda
1 t salt
2 t cinnamon
1 t ginger
1 t cloves

Then add one cup at a time:
4 C Flour

Roll into 1" balls and roll in cinnamon sugar mixture. I place on a foil lined metal jelly roll pan.

Bake at 350 degrees for 6-8 mins. Cookies should look like they are undercooked, so don't let them crack on top. I pull out of my oven at 5 mins. Let them continue to bake on the hot sheet and then finish on a rack. They taste best the next day after they have sat for awhile.