Chinese Sesame Chicken

2 large boneless chicken breasts, cubed

1/2 cup plus 1 Tblsp. water, divided

1/3 cup apple juice

2 Tblsp. soy sauce

2 Tblsp. sliced onion

1 Tblsp. ketchup

1 Tblsp. dark brown sugar

garlic (to your liking)

dash ground red pepper

1 tsp. cornstarch

2 tsp. sesame seeds, toasted *

Spray large pan with cooking spray, set over medium heat; add chicken and cook 6 minutes. Transfer to platter and set aside. In a small bowl combine 1/2 cup water with the juice, soy sauce, onion, ketchup, sugar, garlic, and red pepper, mix in well. Pour into pot and cook over medium heat for 2 minutes, stirring constantly.

Reduce heat to low and return chicken to pot, cover and cook until chicken is tender, about 25 minutes. Transfer chicken to platter and keep warm, reserving liquid in pot.

Dissolve cornstarch in remaining Tblsp. water and add to liquid in pot, cook, stirring frequently, until sauce is thickened, about 4 minutes. Pour sauce over chicken and sprinkle with toasted sesame seeds. Serve over Minute Rice.

*To toast sesame seeds, place on a baking sheet and bake at 350 degrees for 10-15 minutes. Sesame seeds are found in the spice section of the grocery store.

I found this recipe in a Weight Watchers cookbook at my parents house a while back, I thought it sounded so good. I finally got around to making it, we loved it!

Restaurant Style Onion Rings

I made these along with the Buffalo Wings for the Super Bowl, this meal tasted EXACTLY like a restaurant meal, it was great. Although, it also was by far the unhealthiest meal I have ever made!!

1 large onion, cut into 1/4 inch slices

1 and 1/4 cups flour

1 tsp. baking powder

1 tsp. salt

1 egg

1 cup milk, or as needed

3/4 cup dry bread crumbs

seasoned salt to taste

oil for frying

1. Heat the oil to 365 degrees.

2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder, and salt.

3. Dip the onion slices into the flour mixture until they are all coated, set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. Spread the bread crumbs out on a plate. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. The coating should cling very well. Repeat with remaining rings.

4. Fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt and serve.

Note: You do not need a deep fryer to make these or the Buffalo Wings, I used an electric skillet, and I'm sure a deep frying pan would work as well.

Restaurant Style Buffalo Chicken Wings

oil for frying

1/4 cup butter or margarine

1/4 cup Frank's hot sauce or Frank's Buffalo Wing Sauce (must be Franks, not another kind of hot sauce)

1 dash ground black pepper

1 dash garlic powder

1/2 cup flour

1/4 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. salt

10 chicken wings

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

2. Heat oil to 375 degrees. The oil should be about 1 inch deep. Combine the butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

3. Fry coated wings in hot oil for 10-15 minutes, or until golden brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Wow, these were great! I got this recipe from allrecipes.com, and I have never seen so many good reviews!

Chicken Pot Pie

1 can cream of celery or cream of chicken soup

1 tsp. seasoned salt

3/4 tsp. chicken bouillon granules

1/4 to 1/2 cup milk

10 oz. frozen mixed vegetables

1 and 1/2 cups cubed, cooked chicken or turkey

dash of pepper

1 tube crescent rolls (8 rolls)

Grease 8 x 8 baking dish, unroll crescent rolls. Press half of the crescent rolls on bottom of baking dish to form the crust. Combine remaining ingredients in saucepan, and cook for 5 -10 minutes, then pour over crust. Place remaining crescent roll dough on top, brush with a little butter or margarine. Bake at 375 degrees for 20 minutes.

I came up with this one night a few weeks ago when I had no idea what to make. I decided to write it down as I went just in case it turned out good, and it did!

Taco Casserole

3 cups leftover taco-seasoned ground beef (or you can use one pound)
1 can (16 ounces) kidney beans, rinsed and drained
1 cup (4 ounces) shredded cheese (whatever kind is your favorite for Mexican food)
2 eggs, lightly beaten
1 cup milk
1-1/2 cups biscuit/baking mix
1 cup (8 ounces) sour cream
shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Directions: In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish (or 2 quart casserole dish). Sprinkle with cheese. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. **After I have everything combined and placed in the baking dish I use a knife and poke around to let some of the batter soak through. This way, when it bakes the crust will surround the meat mixture versus just being on top.**

Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with your favorite taco toppings such as lettuce, tomato, and olives.

We also add extra cheese and taco sauce but use what ever taco fixings you like (omit the ones you don't). This is one of our favorite meals! I have been known to make taco meat just so we can eat this casserole.

You can either spread this casserole with sour cream and cover with toppings and then serve or you can cut out individual pieces and top.

Oatmeal Bread

1 pkg. dry yeast

1/2 cup warm water

1 cup quick oats

1/2 cup flour

1/2 cup brown sugar

1 Tblsp. salt

2 Tblsp. margarine

2 cups boiling water

5-6 cups flour (I used bread flour, but you don't have to)

1. Dissolve yeast in warm (120 degrees) water.

2. In large bowl combine oats, 1/2 cup flour, sugar, salt, and margarine. Pour boiling water over all and mix well. When mixture is cooled to lukewarm stir in yeast mixture.

3. Stir in approximately half remaining flour. Turn onto floured surface and knead in remaining flour.

4. Place in greased bowl. Cover and let rise until double. Punch down. Shape into two loaves and place in greased bread pans. Let rise again. Bake at 350 degrees for 30-40 minutes. Cool on rack, brushing loaves with margarine for a soft crust.

I completed steps 1 and 2, then put everything all together in the bread machine on the "dough" cycle to knead and raise. I then put the dough in the pans, let it raise again, and baked in the oven. This is irresistible out of the oven!!

Chicken Crescent Wreath

I made this as we celebrated the week before Christmas with the "O" Antiphons. It could also be fun to take for a Christmas party. But make a few, because it's tasty and won't last long!



2 tubes (8 ounces each) refrigerated crescent rolls

1 cup (4 ounces) shredded Co-Jack cheese

2/3 cup condensed cream of chicken soup

1/2 cup fresh broccoli

1/2 cup chopped sweet red pepper

1/4 cup chopped water chestnuts

3/4 cup cubed cooked chicken

2 Tbsp chopped onion



Arrange crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown. Yield: 6-8 servings