Orange Chicken

As I've said before, our family loves eating out and one of our favorite fast food meals is Panda Express or the Rice Garden restaurant inside of Basha's. Even though it's great to eat out, it can get expensive!! So I decided to tackle learning how to make a family favorite; Orange Chicken. I'm sooooo glad I did! This is easy to prepare, don't get intimidated by all the steps. Once you've made and tasted this, you may never go back to Panda Express again! The sauce on this is to die for good, made with fresh fruits and ginger. I taught an Asian cooking class at church last week and made this and everyone loved it, I know you will too!! We love serving this with cooked vegetables like snow peas, broccoli, or green beans and putting some of the yummy sauce over those too.

Orange Chicken

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Sauce:

2  cups Water

2 teaspoon Chicken Bullion Powder

4 Tablespoons Orange Juice

1/2 cup Lemon Juice

2/3 cup Rice Vinegar

1/3 cup Soy Sauce

4 Tablespoons Orange Zest (peel)

2 cups Brown Sugar

2 Tablespoons fresh Ginger Root

1/2 teaspoon Garlic Powder

4 Tablespoons Green Onion

1/2 teaspoon Red Pepper Flakes

To thicken later:

4 Tablespoons cornstarch

3 Tablespoons Water

Chicken

2 pounds boneless skinless chicken breasts, chopped into bite-sized pieces

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/2 cup Cornstarch

1/4 cup Flour

Olive oil for frying (3-6 Tablespoons)

In a sauce pan, stir all the ingredients together EXCEPT the cornstarch and water under "thicken later." Stir and cook over medium heat til combined for about 2-3 minutes and then bring to a boil. Remove from heat and cool for about 10-15 minutes.

Place the chicken breasts in a Ziploc bag. Remove exactly 1 cup of the sauce and coat chicken. Place chicken in fridge for at least 2 hours.

In another Ziploc bag, stir together the 1/2 cup cornstarch, flour, salt and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. You can do this in 2 batches. Add the chicken

and brown on both sides.

You can see here that I turned the chicken when it was getting nice and toasty brown. It should take about 3 minutes on each side.

Remove to a plate, you can line with paper towels to drain if you want to. Cover with foil.

Wipe out your skillet and place the orange sauce in there. Stir together the 4 Tablespoons cornstarch and water and stir into your sauce to thicken. Heat over medium high heat to a boil; reduce heat to medium-low. Add the chicken pieces and, if using, you can also add cooked veggies and stir for about 5 minutes to coat. Serve over rice!!

Recipe Source: Adapted from allrecipes.com and Even More Top Secret Recipes by Todd Wilbur

Peanut Butter Pretzel Toffee Bites

When you go to Dairy Queen do you have a hard time deciding between the heath bar and the peanut butter cup blizzards? Me too!! You are going to LOVE these!! Don't like peanut butter, pretzels, toffee and chocolate? You need counseling.

I made these with my kids the other day and they had a blast helping me dip them and then decorate them with sprinkles, and I thought "this would be such a fun Easter activity" so I'm rushing to post this just in case you want to make these with your families, grandkids, etc etc on Easter!! You could even shape the peanut butter balls into easter egg shapes. These are super easy and perfectly caramely, sweet, salty and chocolatey.

Doesn't get much better than that!

Peanut Butter Pretzel Toffee Bites

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This makes about 5-6 dozen, depending on how big you roll your peanut butter balls.

1/2 cup (1 stick) Butter, at room temperature

2 cups Confectioners’ Sugar

2 cups creamy Peanut Butter

1 Tablespoon Vanilla

2 cups (about 10 ounces) finely chopped pretzel sticks (I used my food processor or you could chop them in a bag with a rolling pin.)
1 cup Toffee Bits, or Heath Almond Brickle Bits
1 pounds milk/semisweet chocolate (I used a combination of milk chocolate almond bark and semi-sweet chocolate chips)

2 Tablespoons Butter Flavor Shortening

Chocolate/Colorful Sprinkles and Toffee Bits for decorating

1.  In a large bowl, using a hand-held electric mixer set at medium speed, beat together the butter and sugar until light and fluffy, about 2 minutes. Add vanilla. Beat in the peanut butter until combined. Using a large rubber spatula, fold in the pretzel sticks and toffee bits.

2. Roll the mixture into 1-inch balls. Place on a parchment paper–lined baking sheet. Cover the peanut butter balls with plastic wrap and freeze until they are very firm, about 30 minutes.You should get about 5 or 6 dozen, depending on how big you roll your balls. I got exactly 60. 

3. In a double boiler, melt your chocolate.

Stir in the shortening.

4. Working with one ball at a time, quickly dip it in the melted chocolate, rolling it around to coat it completely. I like using a fork, then tapping the fork on the side of the pan to remove excess chocolate.   Immediately sprinkle the peanut butter balls with sprinkles/toffee bits and place on the parchment-lined baking sheets to harden. These dry quickly, so you really need to sprinkle fast! Good thing I had some highly skilled kitchen helpers.

Aren't these the cutest? My kids liked using the colorful sprinkles best, which is what made me realize how fun these would be to make for Easter!

My favorites were the toffee bit covered ones, oh yummmmmmm.

Recipe Source: Adapted from Sticky Chewy Messy Gooey Treats for Kids and Ivillage

Iced Lemon Scones

I love most things lemon, so it's a good thing we have a lemon tree!! If you live in Arizona I already know you've probably had a plant or tree die in the recent frosts, so why not plant a lemon tree in it's place? They grow like crazy and will start producing lemons before you know it!!  Ours are sadly gone now except for the lemon juice we froze! I just wish I had taken the time to freeze some peel, duh!! Oh well. I might have to actually buy some lemons for the peel to make delicious recipes like this one. These are perfect and tangy, but not overpowering. This recipe is one I adapted from the awesome cookbook "Baked, New Frontiers in Baking." The scones were just begging to be glazed with some warm, yummy icing, so that was my change! It was a very good decision.

Lemon Scones:
Print Recipe
4 cups all-purpose or bread Flour
1/2 cup Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 teaspoon Ginger (powder)
1 1/2 cups (3 sticks) Butter, cubed and cold
1 Egg
1 cup Buttermilk, divided
1/4 cup grated Lemon Zest (from about 3 lemons)
2 Tablespoons Sugar (for sprinkling on scones)

Glaze:
1 Tablespoon Butter
1 1/2 cups Powdered Sugar
3 Tablespoons Lemon Juice

Preheat oven to 400. Line a 10x15 inch baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and ginger. Whisk until
combined. Add the butter and use your fingertips or a pastry blender to blend into the flour until it is pea-sized.
In a separate bowl, whisk together the egg, 3/4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and stir together until it is combined.
Shape the dough into 2 7-8 inch circles. Brush each circle with the remaining 1/4 cup buttermilk and sprinkle with some sugar. Cut each circle into 8 wedges and place on your baking sheet. Bake for about 15-18 minutes or until scones are turning golden brown.

While scones are baking make your glaze. Melt butter and stir in powdered sugar and lemon juice. Pour over
scones after they have cooled for about 5 minutes. Sooo yummy....

Strawberry Lemonade Slush

On a hot day, who does not like to cool off with a nice cold drink? Well in the mail the other day I got an ad for Sams Club, and while looking through it they had a recipe for Strawberry Lemonade Slush. Well my kids and I have been making a lot of smoothies lately, and our weather is heating up, and so I thought, what the heck, let's try this drink out. And let me tell you, I am so glad that I did! It is awesome! It really tastes like one of those fancy frozen lemonades that you buy at Fairs or Theme Parks, or the mall. My boys have been requesting this daily since the first day I made it, and I willingly oblige.

Strawberry Lemonade Slush

1/3 cup Country Time Lemonade Flavor Drink Mix (dry) (I only had Pink Lemonade on hand, so that is what I used)
1/2 cup water
3 cups ice cubes (I used my crushed ice setting on my fridge door and it blends up so much better in my blender)
1 cup fresh or frozen strawberries (I used fresh)

Measure drink mix into blender, add remaining ingredients, cover. Blend on high speed until smooth, stopping every 10 seconds or so to stir.  Serve immediately.

Bow Tie Pasta Spinach Salad

My Aunt Vicki was the first one that made this salad for me and instantly I loved it. I have made it time and time again. Each time I make it someone asks for the recipe. This salad is a hit at potlucks or barbecue's or any get together. I have wanted to post this recipe for some time, and the other day, because of our blog  being part of the Foodbuzz Tastemaker Program, I received a bag of Tyson's Grilled & Ready Chicken Breast Strips, and knew that I was going to be making the salad with that!

This salad calls for cooked chicken, and honestly, I usually don't ever throw chicken in it because I don't want to have to cook chicken along with making the salad, the salad is really good with out the chicken, but I loved being able to use the chicken that Tyson sent me into the salad.

Bow-Tie Pasta Spinach Salad

 Print Recipe

1, 16 oz package of Bow Tie Pasta

Cook the noodles and marinate in some of the dressing for at least 2 hours (make sure to leave some dressing out to coat salad with)

Dressing:

Blend in Blender:        1 cup vegetable Oil

                                    2/3 cup white wine vinegar (I never have, so I use plain vinegar)

                                    ½ tsp salt

                                    2/3 cup teriyaki sauce

                                    6 Tbls sugar

                                    ½ tsp pepper

Salad:

2 cans Mandarin Oranges

1 10oz bag baby spinach leaves

½ cup fresh parsley, chopped very finely

1 bunch green onions, chopped

¾ cup honey roasted peanuts

1 can water chestnuts, sliced and drained

¼ cup toasted sesame seeds

4 chicken breasts cooked and cut up (opt)

6 oz bag of Craisins

Combine all ingredients with Pasta and Chill.

Recipe Source: "Favorites, a collection of Ivory Family Recipes" Cookbook

Lemon Chicken Kabobs

For a few years now, I have spent more time than I would like to admit looking at blogs. A few years ago I found this blog that I enjoyed looking at, and this was the first recipe I tried from their site. It was so good, it has become a staple at our dinner table. My kids love it because they get to eat something off of a stick. My husband and I love it because they are so flavorful, moist, and delicious. It is a somewhat healthy meal, we like to serve ours with a side of rice and some fresh fruit. Another great thing about this dish is it can be baked in the oven or you can throw it out on your grill, I have made it both ways and both have great results. I do prefer the grill, because then my hubby has to do the cooking :).

The recipe calls for adding green peppers and onions, but I did not have any on hand, so I made it with out this time, but it is great either way!

Lemon Chicken Kabobs
Print Recipe

2 Lbs chicken, cubed
green peppers, cut into pieces
red onion, cut into pieces

Marinade:
4-5 Tbsps olive oil
zest of 1 lemon
juice of 1 lemon
5-6 Tbsp. soy sauce (or to taste)
3 cloves garlic, crushed
1/2 tsp. sugar
1/2 tsp. salt
black pepper to taste (at least 1/2 tsp)

Combine marinade ingredients in a bowl. Put chicken in a large Ziploc bag and pour in marinade. Press all the air out of the bag and then seal. Place bag in a bowl and refrigerate overnight (or you can marinade 3-4 hours and it is still good). About 30 minutes prior to serving. Alternate chicken, peppers, and onion on skewers (if you are using wood skewers-- remember to soak them in water for at least an hour). You can either grill the kabobs -- OR you can put them in the oven at 375-degrees for 25-30 minutes (or until chicken is cooked through)-- turning half-way through.

recipe source: FavFamilyRecipes

Doubletree Chocolate Chip Cookies (w/ Toasted Coconut)

Last year we took a trip to Disneyland and I booked our hotel through Priceline's "name your price" feature where you bid. We wound up getting a room at the Doubletree Hotel, and it was really nice. And the best part about it? The shuttle to Disneyland was great, the heated pool and spa were fun, the room was fine, but the free chocolate chip cookies were amazing!! 

 Fast forward a few months and I was browsing through a cookbook my mom gave me called "Even More Top Secret Recipes" and I came across the clone recipe for Doubletree Hotel's Famous Chocolate Chip Cookies. I was so excited that I made them that very afternoon for an after school snack. (you know, for the kids.)  All I can say is WOW!! I know I'm making a pretty bold statement here, but I think I just found my new favorite homemade chocolate chip cookies. These are the bomb.

**I want to note here that the toasted coconut is not part of the recipe, nor was coconut in the hotel cookies we ate. I just thought it would be a good addition and it seriously ROCKED my chocolate chip cookie world. But if coconut isn't your thing, just leave it out. 2nd note: These are sooooo good that I doubled the recipe. Just refrigerate or freeze your extra dough, the flavor gets even better the next day.

Doubletree Chocolate Chip Cookies w/ Toasted Coconut

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Ingredients:

1 cup Rolled Oats, put in your blender and grind to a flour

4 1/2 cups all-purpose Flour

3 teaspoons Baking Soda

2 teaspoons Salt

1/2 teaspoon Cinnamon

2 cups (4 sticks) Butter, softened

1 1/2 cups Brown Sugar

1 1/2 cups Sugar

3 teaspoons Vanilla (I highly recommend Watkins~even their imitation is awesome)

1 teaspoon Lemon Juice

4 Eggs

6 cups Semi Sweet Chocolate Chips

2 cups chopped Walnuts or Pecans

1 1/4 cups Toasted Coconut (just place coconut in a frying pan over low or low-medium heat. Be careful, it can burn easily. Stir and remove from heat when it is turning a nice brown color. Notice I said turning, you don't want all of it to be brown, just some of it turning brown. Some of your coconut will still be white.)

Preheat oven to 350. Grind oats in your blender or a food processor til fine (like flour.)

In a large mixing bowl, cream together the butter, sugars, vanilla, and lemon juice. Add in the eggs and mix until smooth. And here, in case you haven't read my tip before, is my one bowl tip for cookie making. Add in the flour on top of the butter mixture but DON'T stir in. Then add the ground oats and lightly stir this together with a fork, while it still sits on top of your butter mixture. Then add the the baking soda, salt and cinnamon and stir with a fork without mixing the dry ingredients with the wet. Once it is all blended, then stir it in!! One bowl, my kind of cooking. Next add your chocolate chips, nuts, and yummmmmmy... the toasted coconut. Taste the batter, it's heavenly. Place scoops (about 2 tablespoons each) on an ungreased cookie sheet and bake for 13-15 minutes, until light brown but soft in the middle. Just kind of go by how your oven cooks, if it tends to cook fast, check around 13 minutes, and so on. Mine took about 15 minutes I think. Then cool a bit and dig in!! 

Recipe Source: Adapted from "Even More Top Secret Recipes" by Todd Wilbur





Melt-In-Your-Mouth Cinnamon Rolls

I know that sounds weird, cinnamon rolls that melt in your mouth, huh? But these do. They're made with vanilla pudding and are so soft and perfect. I have made these for kids' class parties, friends, and when family comes to visit, and everyone just goes ga-ga over them. (as in they love them, they don't put on huge freaky platform shoes or lobster hats

or sing songs about poker faces.)  They're sooooo heavenly. And since the weekend is upon us and a lot of my friends will be kicking back and watching T.V. in their jammies on Sunday ;), this post comes just in time!!!
Note: **One thing I love about this recipe is that it works great if you freeze it or store it in your fridge overnight. Just make the rolls to the point where you place them on the cookie sheet, but don't let them rise a second time. Simply cover them in seran wrap and foil and freeze them, then take them out and set them on your counter about 7-8 hours before you want to serve them.
Or to refrigerate overnight, once rolls are on the cookie sheet, place seran wrap kind of loosely over rolls and place in your fridge overnight. Then set them out on your counter for about an hour-an hour and a half before you want to eat them to rise. You can also speed rise them for part of the time in an oven at 170 if you need to.

Melt-In-Your-Mouth Cinnamon Rolls, makes 24-30 rolls
Print Recipe

Rolls:
½ cups Warm Water
2 Tablespoons Active Dry Yeast
2 Tablespoons Sugar
1 package (3 1/2 Oz.) Instant Vanilla Pudding
2 cups milk
½ cups Butter
1 teaspoon Salt
2  Eggs6 cups Bread Flour

Filling:
1/2 cup Butter, Room Temperature
2 cups Brown Sugar
2 Tablespoons Cinnamon

Frosting: (this is the same frosting I use in the homemade oreos, with a little milk added)
8 oz. cream cheese, softened
1/4 cup  Butter, softened
1 teaspoon Vanilla
3 cups Powdered Sugar
Milk, Cream, or Half and Half to dampen (about 2 Tablespoons)

In a small bowl, mix together the warm water, the yeast, and the sugar. Set aside.
In a microwave safe/glass measuring container, add your milk and then your butter. Place in microwave for 1-2 minutes until milk is at room temperature/warm and the butter is softened.. Pour this mixture into a mixing bowl/bosch. Add the vanilla pudding and salt. Mix together well. Add the yeast mixture and the eggs, mix again. Gradually add flour, you want the dough to be soft. I usually add almost all or all of the flour. Knead until smooth, I do this in my Bosch.
Cover dough and let it rise until doubled, like it is here. It may be a bit more than doubled here, which is fine!! While your dough is rising, stir together the brown sugar and cinnamon for your filling.



 Punch dough down and divide in half.  Roll out each half into a 17x10 rectangle. (or approximate!)  
Spread each rectangle with 1/4 cup butter
and half of the cinnamon sugar mixture.


Roll each rectangle up from the long-length side as tightly as you can. (so start rolling up from one of the 17 inch sides, NOT the 10 inch smaller width.)
Then take a sharp knife and make about 12-14 marks on each roll of your dough as evenly as you can. (you will have a total of about 24-30 cinnamon rolls.) This is to help you cut it evenly, you are not going to actually cut the dough, just mark it.


Then take a piece of dental floss and place it underneath your dough, bring it up around to the top, and criss-cross it to slice your dough where you made your marks. Place your cinnamon rolls onto two 15x10 sheet cake pans that have each been sprayed with cooking spray.


Cover and let rise until doubled, or see note **above about putting in the fridge or freezer.
Bake at 350 for 14-15 minutes. Be careful not to over-bake these, you want to take them out when they start turning golden brown.

While rolls are baking, make frosting. Beat together cream cheese and butter, add vanilla. Mix in powdered sugar and thin with some milk or cream. Spread on warm rolls. These are seriously to die for!!

Recipe Source: Adapted from allrecipes.com and melskitchencafe.com