...and more

Sticky Chicken

4 – 6 pieces of boneless, skinless chicken breasts
6 tbs. ketchup
½ cup pineapple juice
2 tbs. soy sauce
1 tsp. salt
1 ½ cup sugar
1 tbs. vinegar
dash garlic salt
2 beaten eggs1 cup corn starch

Combine ketchup, pineapple juice, soy sauce, salt, sugar and vinegar and set aside. Dip chicken in beaten eggs then roll in cornstarch. Fry in oil until just brown. Sprinkle chicken with garlic salt. Line baking dish with aluminum foil and place chicken inside. Pour the sauce over the chicken and bake at 350 for 45 minutes. Serve with white rice. (Serves 4)

Macaroni and Cheese

2 cans evaporated milk
2 cups water
1/4 cup butter
2 tsp dried mustard
4-5 cups shredded cheddar cheese
4 tablespoons of cornstarch
salt and pepper to taste
16 oz elbow macaroni noodles

Cook the macaroni noodles. SAUCE: Mix all the ingredients EXCEPT the cheese. Stir them up at room temperature (otherwise the cornstarch will clump) THEN bring it to a slow boil, stirring constantly. After it boils for 1 minute add the cheese, stir till melted. Pour the cooked macaroni noodles in a glass 9x13 casserole dish (dont need to spray w/ pam), then pour the sauce over the noodles, stir to mix it in, then pop it in the oven at 350 degrees for 20 minutes. That's it! If you babysit the sauce, which doesn't take long at all to cook, it turns out like velveeta cheese, but without the fake velveeta junk. Can't eat it every day, but it tastes great, and the kids love it. Marilyn's made it several times for birthday parties - its cheap and easy to make. Definitely great for crowds.


Peanut Butter Brownie cookies

1 box (19.5-oz) Pillsbury Brownie Classics traditional fudge brownie mix
1/4 cup melted butter ( I used maragrine)
4 oz Cream cheese softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 container chocolate fudge frosting ready to spread

1. Heat oven to 350F. In med. bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky) 2. Onto ungreased cookie sheets, drop dough by rounded tablespoonsfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie. 3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands roll rounded teaspoonfuls into 24 balls. Lightly press 1 ball into center of each ball of dough. 4. Bake 10-14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes. 5. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.


Peanut butter and Chocolate cookies

Things you will need:

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 2/3 cups (10 oz pkg. NESTLE TOLL HOUSE SWIRLED milk Chocolate and peanut butter morsels, divided
1 cup chopped peanuts

Preheat Oven to 350 degrees COMBINE: flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, borwn sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels. BAKE: for 11 to 13 mins. or until golden brown . Cool on baking sheets for 2 mins. remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies FOR HIGH ALTITUDE BAKING: INCREASE FLOUR TO 2 1/2 CUPS. ADD 2 tsp. water with flour and reduce both granulated sugar abd brown sugar to 2/3 cup each. Bake for 10 to 12 mins. Note: If omitting nuts, add 1 to 2 Tbsp. of all- purpose flour

BROCCOLI CHEESE SOUP

3 cups of chicken broth
1 to 2 bags of frozen broccoli
1 cup american cheese(velveeta)
2 TBsp of butter
2 cups of half and half*
2 TBLsp of all purpose flour*
1/2 tsp of lemon pepper*
1/2 tsp salt
*1/8 tsp garlic(to taste)*
1/8 tsp black pepper(to taste)

DIRECTIONS--Boil and drain broccoli and set aside, make broth mix and set aside. Take 1/2 cup broccoli and 1/2 cup broth and blend until smooth, then set aside.In a large sauce pan melt butter, then add * dry ingredients, mix together and add half and half. Slice cheese in small pieces and add until full cup is in pan. Continue stirring until sauce is thick and bubbly.After it is thick and bubbly add blended mix while continuously stirring, add remaining broccoli and slowly add remaining chicken broth until you reach the desired constancy. If it is still too thick add milk after chicken broth is gone. If it is too thin boil out excess water until it reaches the desired thickness, keep in mind that the soup will thicken a little when it cools.


ANDES MINT COOKIES

(From Becky Higgins blog)
3/4 c. butter (or margarine)
1 1/2 c. brown sugar2 T. water
2 c. semi-sweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. saltAndes chocolate mints

Mix butter, brown sugar, and water in a saucepan over medium heat until melted and then add chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in eggs.Add flour, baking soda, and salt.Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet (I only use Pampered Chef baking stones). Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different). When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.