Panda Express Orange Chicken

Panda Express Orange Chicken

Ingredients

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper (for looks, if you don't mind a few pepper specks, black works great)
  
• oil (for frying)
• 1/2 cup cornstarch, plus 1/4 tablespoon cornstarch
  
• 1/4 cup flour
• 1 tablespoon gingerroot, minced (You can use 1 1/2 teaspoons ground dried ginger + 1/2 tsp fresh lemon or lime juice)
  
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper (if you don't have that, you can use 1/4 tsp cayenne pepper)
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine (You can use white grape juice, apple juice, or rice wine vinegar + 1Tbs white sugar)
• 1/4 cup water
• 1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of

Directions

1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Add chicken pieces, stirring to coat.
5. Heat oil for deep-frying in wok, frying pan, or deep-fryer to 375 degrees.
   
6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
7. (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions.
    
13. Add rice wine and stir 3 seconds.
14. Add Orange Sauce and bring to boil.
15. Add cooked chicken, stirring until well mixed.
16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
17. Heat until sauce is thickned.
18. Stir in sesame oil and orange zest.
19. Serve over white or fried rice as desired.

*Hint: If you use the substitutions I included, cook the garlic and green onions, then add the other ingredients (dried ginger, cayenne pepper, lemon/lime juice, and white grape juice)

Cheesecake Factory Cheesecake Recipe

Cheesecake Factory Cheesecake Recipe

Ingredients:

***if you prefer a crust without nuts, the recipe for the no-nuts crust is below***
Crust:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

OR

***The crust recipe below is for those who prefer a crust without nuts***
No-Nuts Crust

Ingredients:

1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:

1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.

2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.

3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.

OR

***"Cheater Crust"***

Buy 2 already made graham cracker crusts from the grocery store. This recipe easily makes 2 cheesecakes, so I chose to go this route.


Filling:

1 1/2 lbs cream cheese (3 8oz packages)
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice


Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan. (Springform pans are used when you want to take the cheesecake out of the pan to serve it...like putting it on a nice, glass dish. A regular pan is just fine...just make sure that you don't fill your crust all of the way full, since the recipe calls for 5 eggs, which makes the cheesecakes raise quite a bit).

8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. (If you do this in 2 ready-made crusts, bake for about one hour, then check. As soon as the cheesecake starts to crack on the top, it is done!)

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours (or at least overnight).

11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Garlic Bread Spread

Once again I got this recipe off of another blog, but it is so good I have to share!
Ingredients:

1/2 cup butter, softened (half melted, half softened will mix better)

2 Tbsp. mayo (I used lite mayo)

1/4 tsp. sage

2 tsp. oregano

1/4 tsp. salt

1/2 tsp. black pepper

1 clove garlic chopped (peel clove of garlic and then chop. I ended up only using half of what I chopped, but it's entirely up to what you would like)That part was from the recipe I got it from. I just use the already crushed garlic you get from the grocery store and it makes it a lot easier

1 baguette of French bread, halved lengthwise

2 Tbsp. grated Parmesan cheese (or to taste - you can make it healthier or fattier)

Directions:

Preheat oven to broil.

Combine butter, mayo, sage, garlic, oregano, salt, and pepper.

Spread mixture on bread and sprinkle lightly with cheese (or to taste)

Place bread under broil for 5 minutes or until lightly toasted.


I just mix my parmesan cheese into the mixture and spread it all. I also use Brummel and Brown yogurt butter instead, but I'm sure that it will taste fine with whatever butter you use! Enjoy!

Individual Calzones

I found this recipe on another recipe blog. It super easy and really good. You don't need to use very much of the Bread stick topping, and I didn't really measure while putting the stuff inside the calzones.

Ingredients Per Calzone:
2 thawed Rhodes dinner rolls
1/4 to 1/3 cup pizza or spaghetti sauce
2 Tbs. Toppings (cheese, pepperoni, ect.)
1/4 cup grated part skim mozzarella cheese
olive oil
Tip: it works with both thaw methods for the rolls but it's best if you can let them thaw for 3-4 hours

Direction:

Line a cookie sheet with tin foil for easy clean up and use a basting brush to coat with a light layer of olive oil.
Flatten roll dough from center out using fingers into 3-4inch circles. Each calzone will have a top and a bottom, it works best if the top piece is a little larger.

Place bases on pan and add sauce and topping in center leave about 1/4 inch of dough along edges.

Place slightly larger dough piece on top of base, seal edges using fork tongs to press the two pieces together. They seal best if you can make sure you're actually getting both pieces instead of just the top piece.

Lightly brush with olive oil.

I like to sprinkle with this topping blend I use for bread sticks (at bottom of post), but they're good without it too.
Bake for 15-20 minutes at 350 degrees.

optional: serve with heated sauces for dipping.

Bread Stick Topping:
2 Tbs. dry Parmesan cheese
1 Tbs. garlic power
1 Tbs. garlic salt
1 Tbs. onion powder
1 Tbs. oregano

Easy Crock Pot Fajitas

4 - 5 chicken breasts (cut in strips or one inch chunks)
2 bell peppers (any color)
1 envelope taco seasoning

Just through everything in the crock pot and cook on high for 3 hours. I like to add black beans and/or corn sometimes.
Serve with tortillas and your favorite Fajita toppings like tomatoes, lettuce, sour cream, and/or guacamole!

Rolo Cookies

1 c. sugar
1 c. brown sugar
1 c. margarine
2 tsp. Vanilla
2 eggs
2 ½ c flour
¾ c cocoa
1 tsp baking soda

Roll dough into 2 logs. Wrap]in wax paper and chill for at least 1 hour. Remove the rolls and slice each roll into ½ slices. Press a rolo into the center of each section of dough and roll the dough around the rolo.
Bake at 375 for 7 to 10 minutes or until slightly flattened and cracked at the top. Melt ½ pkg white chocolate chips and 2 tb sugar and drizzle over cooled cookies.

Crockpot Glazed Carrots

If you don't want to use baby carrots, you can peel and slice 4-5 large carrots and use them in this simple recipe.

Ingredients:

• 2 lb. bag baby carrots
• 1-1/2 cups water
• 1/4 cup honey
• 2 Tbsp. butter
• 1/4 tsp. salt
• 1/8 tsp. pepper

Preparation:

Combine carrots and water in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork. Drain carrots and return to crockpot. Stir in honey, butter, salt and pepper and mix well. Cover and cook on low 30 minutes until glazed. 6-8 servings. Yummy with Sunday dinner!

Best BBQ Saue

4 cups Ketchup

1 cup molasses

1 tbsp liquid smoke

1 1/2 cups brown sugar

1 onion or 2 tbsps onion flakes

2tsp season salt

1/2 tsp garlic powder

Mix all together in crock-pot add 8 chicken breasts or ribs and cook for 7 -8 hours. This makes a ton of sauce I usually 1/2 it. It's really good because the chicken is so tender when it's done that it just falls apart.

Favorites for Thanksgiving!

Yummy Mashed Potatoes!

9 Potatoes
9 oz. of Cool Whip
12 oz. Cream Cheese
1 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Nutmeg
1 stick of Butter

2 9x13 pans
Cook for 20 min. at 350 uncovered.
These are really creamy and so good! They are very great tasting with or without gravy!


These are my favorite appetizers!

Artichoke dip

2 cans Artichoke Hearts drained and chopped
16 oz. Cream Cheese
1 cup Mayo
1 cup of Sour Cream
2 cups graded Parmesan Cheese

8-10 ounces frozen spinach drain and chopped
Garlic powder and Dill weed (to taste)
put in a thin dish and cook 25-30 min at 350.


Bacon wrapped Chestnuts

1 lb. Bacon cut in thirds
2 cans of whole Water Chestnuts
- Wrap Bacon around Chestnuts and secure with a toothpick. Place on foil lined cookie sheet. Bake at 350 for 35-45 min. or until crispy.
Sauce

1/2 cup of Brown sugar
1/2 cup of Ketchup
1 Tbsp. Soy Sauce
-Mix all together. Pour over cooked appetizers. Put back in oven for 10 mins. Serve warm.

Hope you enjoy!

Raspberry Salad

This is so delicious and for some reason, guys especially go nuts over it. So if you want your husband to love you.... just kidding.

Raspberry Salad

1 pkg. frozen raspberries
1 small package of Cool Whip
3 small boxes of Cheesecake instant pudding
3 C. milk
8 graham crackers
3 T. butter
2 T. sugar

Directions: Mix cheesecake pudding with milk with wire whip. Crush graham crackers into small (not too small) pieces. Pour melted butter mixed with sugar over the graham crackers and mix. Pour into pudding mixture and add cool whip as desired. Add raspberries right before serving. (It's best to make this whole thing right before serving or the graham crackers can get a little soggy after about and hour.) Also, this recipe makes a ton so if it's just for your family you may want to half it. Or invite me over to share it with you. :)

Easy Italian Pasta Dish

Noodle/Beef Mixture:
1lb lean ground beef
2 to 3 cloves minced Garlic
2 tsp. dried Oregano (about I like a lot of flavor so I would add more)
1 tsp. Sugar
Dash of salt and pepper (to taste)
2 cans diced tomatoes, Not drained (about 14oz. each)
1 can tomato sauce (14oz.)
15 oz. Penne pasta, uncooked

Topping Mixture:
1/2 stick of butter
3 cups milk
1/2 onion, chopped (I used frozen pre-chopped onion)
Dash of salt and pepper
2 or 3 Tsp. Flour (preference)
Shredded Triple Cheese blend (parmesan, romano, and asiago)

Preheat oven to 350 degrees.
Brown beef, in a large sauce pan or pot, break apart in to bit sized chunks. Mix in Garlic, Salt, and Pepper. Pour in cans of diced tomatoes and sugar. Add uncooked noodles. Pour tomato sauce over noodles and stir it all together. Let simmer about 5 min. Stirring occasionally.
Meanwhile, melt butter in a medium sauce pan, on medium low heat. Once melted slowly whisk in milk. Add Onions, Salt, and Pepper. Slowly rise the heat so it doesn't burn. bring to a simmer whisk in flour, little at a time to avoid clumps. Add flour until desired thickness.
Pour Noodle/Beef Mixture into a 3 quart baking dish. cover with Milk Mixture. top with Shredded Triple Cheese Blend.
Bake for 30 min. at 350 degrees. if the top isn't browned after the 30 min. increase temp. to 400 degrees for about 5 min. or until the top is brown.
Let cool for a few minutes and enjoy!

CHEESY CHICKEN CHOWDER

5 c. chicken broth
2 c. diced, peeled potatoes
1 c. diced celery
1 c. diced carrots
1/2 c. diced yellow onion
1/2 tsp salt
1/2 tsp pepper
1/4 c. butter
1/3 c. flour
2 c. milk
2 c. shredded cheddar cheese
2 c. diced cooked chicken

In 4 quart saucepan bring chicken broth to boil. Reduce heat; add potatoes, celery, carrots, onion, salt, pepper. cover and simmer for 15 min. or until vegetables are tender.
Meanwhile, melt butter in med. saucepan; add flour and mix well gradually stir in milk cook over low heat until slightly thickened. stir in chees and cook until melted. Add to vegetable broth, along with chicken. cook and stir until heated through.
Does make a lot of soup!
enjoy!!!

Since we are getting into the cold, wintery season I thought I would share one of my favorite soups!! enjoy!!!!

Crispy Ranch Chicken

2 Cups Rice Krispies (crushed)
1 pkg ranch powder
1 cup parmesaen cheese
Mix all those ingredients together

2 egg whites, whipped so there are bubbles
8 chicken breasts

Dip the chicken in the egg whites, then dip them into the rice krispie mixture until coated all over. Spray the top with pam or drizzle with 1/4 c butter. Place in a greased pan and bake @ 350 for 20-25 min.

I halfed the recipe and it was a good amount for 3 people. I also cut the chicken so it was in strips, it seemed like there was more flavor since the pieces were smaller and had a little more coating then just normal chicken breast. It was delicious and a really good recipe for a different thing to do with chicken! I also didn't have a packet of ranch powder, just a bottle so I kinda just added however much Ranch powder I wanted. It was so good and I definately will be making it again!

Chicken Cresent Roll Bakes

2-3 boneless-skinless chicken breast halves
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove garlic, minced
1 cup cheddar cheese, shredded
1/2 cup mayo
1 tsp dill weed
1/4 tsp salt
2-3 packages cresent rolls

Mix all the ingredients together in medium mixing bowl. Make rectangles (put 2 triangles together) from the cresent rolls. Put filling on the cresent roll and than fold in half. Press edges together. Bake for 20-25 minutes @375.

Poor Man's Filet Mignon

1 lb extra lean ground beef
1 slice of bread (in crumbs)
1 egg beaten
1/4c milk
1t salt
1 1/2t minced onion
1t dried celery flakes
1/4t chili powder
BBQ sauce (your favorite kind)
4 slices uncooked bacon
*Combine all ingredients and 2 T BBQ sauce. Form into 4 thick patties (mixture will be wet). Wrap a bacon slice around each patty and secure with a toothpick. Bake at 350 degrees for an hour. Baste often with BBQ sauce for the last 30 minutes.

Its really good to eat with rice or potatoes... My hubby loves this for dinner!!