Tiny Spicy Chicken

3 pounds chicken cut up
Marinate for one hour with garlic salt.

Make sauce:
2 cups sugar
1 cup chicken broth
1 cup white vinegar
1 cup ketchup
1/4 cup brown sugar
4 teaspoons soy sauce
2 teaspoons Chili Garlic Sauce (Purchased in the Asian secion of the grocery store)
Dash Salt

Boil until sugars are disolved.

Dip chicken in eggs, then coat in cornstarch.

Brown chicken.  Do not cook all the way through or the chicken will be tough.  (Don't worry, it will spend a lot of time in the oven and be all cooked in the end!)

Place chicken in a 9x13 pan.

Pour sauce over chicken.

Cook at 350 F for 1 hour, stiring after 30 minutes.

Watch closely at the end so it doesn't start to thicken too much.  Don't over cook.  Will continue to thicken after cooking.

Pour over rice and serve with rice noodles or Chinese noodles.

Peach Cobbler

This is a hybrid of how my mom made Peach Cobbler when I was a kid and my Better Homes and Gardens cook book that John gave me when we were newlyweds.

Filling:
2 quarts canned peaches (I use home canned peaches)
Cinnamon
2-4 tablespoons cornstarch

Strain peaches and reserve liquid.
Sprinkle with desired amount of cinnamon.
Mix cornstarch with small amount of reserved liquid.  Add more liquid until you can pour it over the peaches.  Add the rest of the liquid.
Cook until bubbly.
Place filling in a 9x13 pan.
Place little pats of butter on top of peaches.

Topping:
3 cups flour
3/4 cup sugar
1 tablespoon baking powder
9 tablespoons butter
9 tablespoons milk (1/2 cup + 1 tablespoon)

Combine the flour, sugar and baking powder.  Cut in the butter.  Stir in the milk until slightly lumpy.
Drop topping by tablespoon on top of peaches.

Bake 400 F for 20-25 minutes.

Snowman Soup!

My kids love this!!!

Hot Chocolate mix
Hot water
2-4 Hershey Kisses (depending on size of cup)
Mini Marshmallows
Candy Cane

1. Place Hot Chocolate Mix in cup.
2. Add desired amount of hot water.
3. Add Hershey Kisses
4. Add Mini Marshmallows.
5. Stir using Candy Cane!

Creamy Vegetable Soup/Cheese and Broccoli Soup/Creamy Chicken Noodle Soup

I had this at a Relief Society Dinner.  It was so yummy that I went to great lengths to track down the recipe!!!  This is really yummy in a bread bowl!

4 cups fresh or frozen veggies (we like broccoli, cauliflower and carrots)

1 quart half and half or whipping cream (I use half and half)

2 cups milk

1 cube butter

½ cup flour

1 tablespoon chicken bullion or 3 chicken bullion cubes

1. Cook veggies just until they start to get tender.

2. Drain and return to pan.

3. Pour half and half and milk over veggies.

4. Add the bullion and bring to a boil.

5. While waiting for veggies to come to boil, make a roux by melting the butter in them microwave.  Add the flour and stir.

6. After veggies come to a bill, add the roux.

7. Cook until thickened.

8. Salt and pepper to taste.

Variations:

Cheese and Broccoli Soup

Use just broccoli for the veggie.  After adding roux, add cheese.  I use about 1/3 of a large brick of Velveeta.

Creamy Chicken Noodle

Use carrots for veggie.  Use double the chicken bullion.  Add egg noodles.  (You may also want to add chicken and celery)

Easy Manicotti

I saw this easy method on the box and decided to do a taste test with my family.  I made this method and told my family that I had tried a differenct recipe and wanted to know their opion.  They all said it tasted better than the old recipe!  I have been using this WAY easier recipe ever since!!!

1 package (8 oz) Manicotti, UNCOOKED!
1 3/4 cups cottage cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups (28 oz. jar) spaghetti sauce

Heat oven to 350 F.

1. Combine spaghetti sauce and 1 cup water in pan, heat to boiling.
2. In a large bowl, sitr together cheeses, parsley, salt and pepper.  Spoon into UNCOOKED manicotti tubes. 
3. Spread thin layer of sauce on bottom of 13x9 pan.
4. Arrange manicotti in single layer over sauce.
5. Pour remaining sauce over manicotti.
6. Cover with foil.
7. Bake in oven for 40 minutes. Remove foil and bake 15 more minutes.

I love to serve this with garlic bread and a tossed salad!

Chicken and Wild Rice Soup

  My husband likes to find new recipes.  He found this one at myrecipes.com and it quickly   became one of my favorites!

Ingredients:

1 cup uncooked quick-cooking wild rice

Cooking spray

1 cup chopped onion (I use less)

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

1 ½ cups cubed peeled baking potato

3 cups 2% reduced-fat milk (I use skim)

1/3 cup all-purpose flour

10 ounce light processed cheese, cubed (such as Velveeta Light)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ cup chopped fresh parsley (optional)

1. Cook rice according to package direction, omitting salt and fat.
2. Heat a large Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add onion and garlic; sauté for 3 minutes. 
3. Add broth and potato; bring to a boil over medium-high heat.
4. Cover, reduce heat, and simmer 5 minutes or until potato is tender.  (Make sure potato is all the way cooked, it will not cook any more, so if it is not cooked enough now, it will not be cooked enough when you eat the soup!)
5. Combine milk and flour, stirring well with a whisk. 
6. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring until cheese melts.
7. Stir in rice, chicken, pepper and salt.  Garnish with parsley, if desired.

Granola

Ingredients

• 3 cups rolled oats
• 1 cup slivered almonds
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Optional Extras:

• 1 cup cashews
• 3/4 cup shredded sweet coconut
• Craisins
• Dried Fruit
• Other nuts

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins (or other dried fruit) and mix until evenly distributed.