Cashew Chicken

Recipe courtesy Angie Harding

4 chicken breasts, diced
4 TBSP soy sauce, divided
1 TBSP corn starch
2 tsp sugar
1 tsp white wine vinegar
1/4 c oil
3 green onions sliced diagonally
2 cloves of garlic, minced
1/4-1/2 c cashews
sesame seeds
hot cooked rice

In a medium bowl place 2 TBSP soy sauce. Place cubed chicken in bowl. Let it sit while you prepare the rest of the ingredients.

In a small bowl combine the other 2 TBSP soy sauce, corn starch, sugar, and vinegar. Whisk until well combined and set aside.

Slice green onion and mince garlic.

Heat oil over high in a wok. Add chicken and cook until browned on all sides. Remove from wok. Add green onions and garlic. Cook until tender which is only about 1-2 minutes. Add chicken. Slowly add corn starch mixture and cook until it thickens. Once at desired thickness remove from heat and stir in cashews. Serve over rice and top with sesame seeds.

Oatmeal Chocolate Chip Cookies

Recipe courtesy Mary Lynn Driggs

3/4 c shortening
1 c packed brown sugar
1/2 c sugar
1 egg
1/2 c water
1 tsp vanilla
1 1/4 c flour
1 tsp salt
1/2 tsp soda
3 c oats
chocolate chips

Cream shortening and sugars. Add egg, vanilla and water. Add dry ingredients. Stir in chocolate chips. Bake at 350 for 12-15 minutes. Makes about 5 dozen.

Sweet Potato with Maraschino Cherries

Sweet potatoes (enough for your serving amount)

1/2 can maraschino cherries, including 1/2 the juice

butter (about 1/2 a cube for a 9x13 dish)

cinnamon

mini marshmallows

In a medium-large pot place sweet potatoes. Cover with water. Bring to a boil and cook until tender. Drain water and let potatoes cool. When cooled enough to handle remove skins. Cut into cubes. Place in pan. Add cherries and juice. Sprinkle with cinnamon. Thinly slice butter and place throughout potatoes. Bake uncovered at 350 for 20-25 minutes. Remove pan from oven, but leave oven on. Top with marshmallows. Place back in oven until mallows are golden brown.

Broccoi, Cheddar and Ham Strata

recipe courtesy familycircle.com

1 TBSP olive oil
1 medium sweet onion, diced
1 lb frozen chopped broccoli, thawed
1 loaf Italian bread (14 oz), cut into cubes
1/2 lb sliced deli ham, chopped
6 large eggs
1 1/2 c milk
2 TBSP chives
1 TBSP dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 1/2 c shredded cheddar

Heat oven to 375. Coat a 2 quart oval baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Add broccoli and cook another 3 minutes. Place bread cubes in a large bowl. Stir in broccoli mixture and the ham.
In a medium bowl, whisk together the eggs, milk, chives, mustard, salt and pepper. Pour over bread mixture, stirring to mix. Transfer to baking dish, top evenly with cheese.
Bake for 40-45 minutes

Pumpkin Breakfast Rolls

Recipe from Picky-Palate.com

I halved the recipe for my little family of 3.

2 pkg pillsbury cresent rolls
1/4 c brown sugar
1/4 tsp cinnamon
4 oz cream cheese
1/4 c pumpkin
1/8 tsp nutmeg

Unroll cresent rolls and pinch together to form "cinnamon roll" dough (long sides pinched together). Mix together the rest of the ingredients in a blender or with a hand mixer. Then spread over dough. Roll long end to the other long end (again, like a cinnamon roll). Cut either with a knife or using dental floss into 1/2-1 inch pieces. Place into greased 9" round pans leaving the center open. Bake at 350 for 28-30 minutes. Cool for 10 minutes then frost.

Frosting
4 oz cream cheese
1/2 c powdered sugar
1/2 tsp vanilla
1 TBSP pumpkin

Little Monkey Bread

Recipe from Picky-Palate.com

1 roll French Bread Loaf (Pillsburry), cut into pieces
6 TBSP sugar
3 TBSP cinnamon

Toss dough pieces in cinnamon and sugar. I put bread pieces in a gallon ziplock baggie and shook it until covered. Place dough in LINED muffin tins. (I made them without being lined and it was a pain to clean so I recommend doing lined).

1/2 c butter
1/2 c brown sugar

Melt butter and add sugar. Mix. Pour over dough pieces evenly. Bake at 350 for 18-20 minutes. Remove from oven. Let sit for 5 minutes then drizzle with frosting.

Frosting
1/2 c powdered sugar
2-3 TBSP heavy cream