Thai chicken wraps

Ingredients:

• 6 8-10inch plain, red and or green flour tortillas
• 12 ounces skinless, boneless chiken breast strips for stir-frying
• 1/2 tsp garlic salt
• 1/4 to 1/2 tsp pepper
• 1 tbsp cooking oil
• 4 cups package shredded broccoli (broccoli slaw mix)
• 1 medium red onion, cut into thin wedges
• 1 tsp. Grated gringer root (optional)
• 1 recipe peanut sauce

Instructions

Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 oven for 10 minutes)

Meanwhile rinse chiken; pat dry. In a small bowl combine garlic salt and pepper. Add chiken; toss to coat evenly. In a large skillet cook and stir seasoned chiken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger root to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

To assemble, spread each tortilla with about 1 tbsp peanut sauce. Top with chiken strips amd vegetable mixture. Roll up each tortilla, securing with a toohpick. Serve immediately with remaining sauce.

 

Peanut Sauce

Ingredients:

1/4 c. sugar

1/4 c. creamy peanut butter

3 tbsp soy sauce

3 tbsp water

2 tbsp cooking oil

1 tsp bottled minced garlic

Instructions:
In a small saucepan combine all ingredients. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.

Chicken Puffs

Ingredients:

4 chicken breasts, cooked and cubed
1 stick butter
8 oz. cream cheese
1-2 packages crescent rolls
cornflakes
melted butter
1 can cream of chicken soup
¼ cup sour cream
Directions:

Prepare filling:
4 chicken breasts, cooked and cubed
1 stick butter
8 oz. cream cheese
Mix these together, and depending on size of chicken breasts, adjust amount of butter and cream cheese to make a thick paste with chicken
Make chicken puffs:
With rolling pin, roll a crescent roll until very thin. Place as large an amount of chicken mixture on roll as possible, pull the sides up and seal. Discard any extra crescent roll. Repeat until all chicken mixture is used.

Roll each chicken puff in melted butter and then crushed cornflakes (it is best to use one hand for each of these so the butter and cornflakes don’t mix and make your hands too messy!)

Bake chicken puffs on cookie sheet at 350 for 30 mins. Spray tops with Pam to avoid over-browning. Serve with sauce if desired

Sauce:
1 can cream of chicken soup
¼ C sour cream

Mix these and add milk until desired consistency is reached. Heat in microwave.

Lightly Lemon Pie

Mix together:

8 oz light cream cheese (Neufchatel) - softened to room temperature
1 can low-fat or fat-free sweetened condensed milk
Add:
1/2 C fresh squeezed lemon juice (2 large lemons)

Pour into shortbread crust (Keebler Ready-crust). Refrigerate until served and top with Light Cool Whip.

Super Easy Homemade Vanilla Ice Cream

Ingredients

4 cups half-and-half or light cream or whole milk
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract
**You can add fruit to this, cocoa and cinnamon, ect.

Directions
In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.

Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in 2 cups whipping cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Cream Cheese Pesto Chicken (for 2 people):

Large chicken breasts -
2 Pesto - 1.5-3 TB.
Cream Cheese - about 1/2 pkg.
Italian bread crumbs
1 egg white
Extra Virgin Olive Oil

Directions: Heat oven to 350 degrees. Slice chicken breasts in half horizontally, leaving them still attached on one side (like a pizza box?) so that you can stuff them but not have the filling ooze out all sides when cooking. Mix in a bowl the cream cheese and pesto (just add enough pesto so the 2 ingredients are well blended and seem balanced...not too much pesto or it will be overpowering). Stuff cream cheese/pesto mix into the chicken breasts....if you don't have enough mix just make more. (like I said, I'm really unsure on the amounts you need). Brush egg white onto chicken breasts so the bread crumbs stick well. Roll stuffed chicken breasts in bread crumbs (I like to put the crumbs in a shallow pie tin, works well). Heat a frying pan to medium heat, cover bottom of pan with extra virgin olive oil, about 1-2 TB. When pan is hot, add chicken breasts (or 1 at a time if necessary depending on size of pan), brown each side just so it gives it a nice rich, golden brown color - don't cook all the way through....just brown them, about 3-5 minutes. Once they're browned, put the chicken breasts in a baking dish and bake in oven about 30 minutes, until cooked through :)

Play Dough (Not exactly food but I didn't know where else to post it so I wouldn't forget the recipe:)

1 cup flour


1 cup warm water

2 teaspoons cream of tartar

1 teaspoon oil

1/4 cup salt

food coloring

Lipton Onion Soup Baked Potatoes

3 1/2 to 4 pounds of potatoes

1/2 cup olive oil (I use much less than this)
1 pack onion soup mix
1 cup Parmesan cheese (not shredded - must be hard grated shake stuff)
fresh ground pepper-optional

Put the oil, soup, and cheese in a gallon zip lock bag. Cut the potatoes into chunks about 1 inch sized. Dump those in the zip lock bag with the other ingredients and shake or roll to coat the potatoes. Bake in a 9 x 12 pan for about 35 minutes at 425 degrees.

Portugues Sweet Bread

Made using a Bread Machine

Ingredients:

1 c milk
1 egg
2 Tbs butter, softened
1/3 c sugar
3/4 tsp salt
3 c flour
2 1/2 tsp yeast

Cook using Sweet Bread Setting if available.

Onion Bread

Made using a Bread Machine

Ingredients:

1 c water
1 Tbs butter, softened
1 tsp salt
3 c flour
3 Tbs dry milk
1 Tbs sugar
1 1/2 tsp minced dry onions
3/4 tsp fresh pepper
1/4 tsp garlic powder
2 tsp yeast

Whole Wheat Bread

Made using a Bread Machine

Ingredients:

1 5/8 cup warm water
1/2 c honey
2-3 Tbs butter, softened
2 tsp salt
4 2/3 cup wheat flour
3 tsp yeast