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Thursday, December 15, 2011

Sweet and Chunky Chicken




I have always loved this recipe!! Mom made Sweet and Chunky chicken a lot when I was still under her roof, and she actually got the recipe from Chad's grandma, Mary Jean. Little did I know, she would become family one day.

Ingredients:
3 lbs. Chicken
1 tsp. garlic salt
1/2 tsp. salt

Cut chicken, sprinkle with garlic and pepper. Let stand 1 hr. or more in fridge.

1 beaten egg
4-6 Tbsp cornstarch

Dip in egg, then cornstarch and brown in frying pan set to med low.
Put browned chicken into baking dish, and pour this sauce over top:

Sauce:
3/4 cup sugar
1/2 cup vinegar
3 1/2 Tbsp ketchup
1 Tbsp soy sauce

Bake at 325 degrees for 1 hour uncovered.

Serve with rice.
(I usually half this recipe but don't half the sauce. It seems like this sauce is just enough for half the recipe. It's good to have some to mix in with your rice.)

Reese's Cookies

So last weekend we were able to have Gary, Blake's dad, stay with us on Friday night. Blake had a tournament in Moses Lake, and had games on Friday and Saturday. He played great in both games... he makes me proud. Guess what he did during Friday's game!? He DUNKED it! Ha, I know my 6 foot, white boy, husband can really dunk it! :) He got a steal and was open so took the opportunity. Ha, the worst part of him dunking it... is that I was talking to my friends... and MISSED it! Oh I am a terrible wife. I was just talking and all of a sudden everyone was going crazy, so I turned around and got the news. Everyone went crazy, because I think it surprised them that Blake could dunk. It was so fun that Gary got to be there; he even got it on video so I got to watch it that night. :) I will be paying more attention during his games.

Another fun thing that happened was we got to surprise Britni Pena with her BEST friend, Jamie Fuller. I had the idea about the weekend before. I knew Brit was ready to go home, and a little homesick. Her first time living away from Rexburg, and not being home since September. I know how hard it is, and felt like she needed to see Jamie to make the last couple weeks before Christmas a little easier. So Gary was so willing to fly Jamie up with him, and it all worked out. I was so grateful! They got here Friday at about 4 and went home Saturday at about 9, after Blakes game. It was too short, but we're grateful they were able to come! Brit was a little late to the Friday game, so when she walked in Jamie and I were waiting for her in the foyer and Jamie walked out from a little corner and went and hugged her. Brit was so cute, and so stunned! She was just smiling and laughing, and then we were so happy to see the tears come. She didn't know what to say, so she didn't say anything for a while! It was great! Jamie was able to stay with Brit and Andrew and also hang out with me! I loved having Gary and Jamie in Moses Lake, and love them both!
This is coaches wife, Anette, she has become one of my best friends. She is amazing and I think the world of her. Ever since we moved to Moses Lake last year she has been so kind to me and made the whole basketball experience a great one! She is also in our ward so it's been so fun!

So I've seen these cookies many times before, and have always wanted to bake them, so I decided to make these. I'm not sure how they turned out, but I hope they were good. :)


Blake and I also got a new camera in preparing to take pictures of our little addition in 2 months! Can't wait!! I only had to take 1 picture to get a good one (I use to take an average of 5, and then make Blake try to get a good one, and then still not be satisfied with both our tries) :)





Ingredients

about 40 Reeses Peanut Butter Cups Miniatures
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 375. Remove wrappers from candies. Line small muffin cups with paper bake cups, if desired. Beat butter, granulated sugar, brown sugar, peanut butter, egg, and vanilla until fluffy in large bowl. Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each paper-lined or ungreased muffin cup. Do not flatten. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.