sticky chicken (sweet and sour chicken)

Chicken breading:
3-5 chicken breasts
salt and pepper
1 cup corn starch
2 eggs beaten
canola oil(for frying)

Rinse and cut up chicken in to cubes. mix salt and pepper with cornstarch in a bowl. crack and mix eggs in another bowl. dip chicken in egg and then cornstarch and fry til golden brown. place on a cookie sheet covered in foil.

Sauce:
3/4 cup sugar (I usually do just under a half)
4 Tablespoons ketchup
1/2 c white vinegar
1 T. soy sauce
1 t. garlic

wisk until smooth and pour evenly over chicken.
Bake at 375 for 15 min.  turn chicken and cook for another 15 min.

crockpot meatballs

Meatballs:
1 1/2 lbs ground beef
3/4 cup bread crumbs
1 cup milk
3 tablespoons grated onion
1 1/2 t. salt
ground pepper

Sauce:
1 cup ketchup
4-6 Tablespoons minced onion
3 T. white vinegar
1-2 T sugar (taste after 1)
2 T. worcestershire sauce
dash of franks hot sauce

combine meatball ingredients and form into balls. sear in a hot fry pan with oil and transfer to a crock pot. pour sauce over and cook on low for 6 hours.

Glazed lemon muffins

2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1 c. sugar
1 t. salt
1 c. buttermilk (or sourmilk)
1 t. vanilla
1/4 c. oil (canola or coconut)
1 egg
2 t. lemon zest

Glaze:
1 c. powdered sugar
2-3 t. lemon juice

bake at 375 for about 20 min.  but check at 15.
glaze when cooled

Eliza's whole wheat bread

grind own white wheat

Step 1: mix in bosch:
8 cups flour
3 1/2 c. water (pretty hot. more then you would think)

Step 2: mix in a measuring bowl
1 C. canola oil
1 cup honey
- mix and add to step 1 along with 1/4 cup dough enhancer
*don't clean this bowl. set aside for later use.

*mix and then allow to sit for 2 hours

Step 3: in the honey/oil bowl,
1 cup very warm almost hot water
4 Tablespoons yeast
-gently mix and dissolve and allow to poof. double or triple in size.

Step 4: add to bosch
2 eggs
4 t. salt
-mix

Step  5 : add to bosch
yeast mix
4 cups flour
-mix

see texture as you go.
 i usually add 3 more cups at this point.
The dough should be sticky only enough to stick a little bit to finger
if you get it too dry, you can add a little more oil/honey.

Step:6: once you have the texture you want, mix for 8 min.

Step 7: remove from bosch and put in oiled bowl.
let sit for 40 min.
punch down
let sit for another 40 min.

Step 8: break into 5 balls.
roll out each ball into a long narrow strip and roll up tightly and place in medium size bread pans. Allow to sit for 45 min to 1 hour.
Bake at 350 for 30 min.

peanut butter fudge bars

Bars:
1/2 cup butter
1/2 brown sugar
1 egg
1/2 cup white sugar
1 t. vanilla
1/2 t. salt
1 cup flour
1 cup oats
1 bag chocolate chips

Frosting:
1/4 cup peanut butter
1 cup powdered sugar
milk to get to frosting consistency

1.   Pre heat oven to 350
2. mix all ingredients for bars except chocolate chips
3. press into cookies sheet
4. bake 12 -15 min
5. after out of the oven, put chocolate chips over hot bars, let melt and spread around evenly.
6. once chocolate is completely cooled, pour peanut butter frosting over the top.

Blender Wheat Pancakes

1 Cup milk
1 C. wheat kernels (whole and uncooked)

2 eggs
2 t. baking powder
1 1/2 t. salt (i like 1 t. )
2 T. oil
2-4 T. honey or sugar

put milk and wheat in blender and blend together.  then add rest of ingredients.

sausage potato soup

4-6 c chicken broth
boil 6-8 red potatoes in broth

saute together:
one onion
1 lb sausage
1/2 bunch kale chopped

in a bowl, mix:
8 oz cream cheese
3-4 T. flour
1 Cup chicken broth from potato pot

gradually add back into potato and broth mix
then dump in onion and sausage mix

salt pepper to taste

surprise soup (pumpkin curry soup)

1 large onion, chopped
1 lb mushrooms, sliced
1/2 c. butter

saute and then add......
1/3 c. flour

cook until nutty and foamy

add
2 quarts chicken broth
2 cups canned pumpkin
boil for 20 min.
 (at this point, you could blend up mushrooms and onions if wanted or leave whole)

dont add this until ready to serve:
2 c. cream, or half and half, or even just milk
2 t. honey
1-2 tsp curry powder
salt and pepper to taste
heat until warm. DO NOT BOIL or cream will curdle.

cheesy cream of roasted red pepper soup

14 oz jar roasted red peppers, drained and chopped.
1 c. finely chopped onion
1 c. finely chopped celery
4 cloves garlic, minced
7 c. chicken broth
1/4 t. salt (or to taste)
1/4 t. pepper (to taste)
1 small can green chilies
6 T. butter
6 T. flour
2 c. milk
12 oz swiss cheese, shredded
2 c. half and half

In large pot, combine red pepper, onion, celery, garlic, broth, salt, pepper, and green chilies. Bring to boiling, reduce heat. Cover and simmer for 7 min or until onion and celery are tender.  Remove from heat and cool slightly.
place broth mixture, half at a time, in a blender. Cover and blend til smooth.
in same pan, melt butter. stir in flour. add milk and pureed mixture, cook and stir until thick and bubbly. add cheese , half and half. cook and stir until cheese in melted.

spinach artichoke dip

8 oz cream cheese
dollop of sour cream
dollop of mayo
big handful (about a cup) chopped spinach
2 cans of artichoke hearts (or i've done marrinated and estimated about a cup to 1 1/2. rinsed the oil off first)
garlic powder a few shakes
chili powder a shake or 2
1/2 c shredded mozzarella cheese

mix all together and spread into a 8x8 pan. sprinkle a handful of moz cheese on the top. bake at 375-400 till bubbly and browned!

chia seed pudding

1 cup coconut milk (or any other non dairy milk)
1/4 c. chia seeds
1 1/2 - 2 Tablespoons coco powder
2 shakes cinnamon (or to taste)
1/2 t. vanilla
3 T. pure maple syrup

mix and refrigerate for at least 3 hours. if it gets too thick, you can add milk.
Top with coconut whipped cream and berries. or my personal fave, pomegranates!

Gluten free, vegan, sugar free chocolate chip cookies

These are so delicious, feel-good cookies because of the absence of sugar!

1/2 c. peanut butter (no sugar added)
1/2 c. soft coconut oil
1/2 ripe banana smashed
1 teaspoon vanilla
2 T. rice milk or other milk
1/3-1/2 c. honey
1 1/4 cup oat flour (for best texture, do 1 cup oat flour and 1/4 c. whole wheat but then it it's gluten free but the texture is better)
1/4 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 cup chocolate chips

Refrigerate for at LEAST one hour. bake at 350 for 10 min.

overnight oats

1/4 c uncooked old fashioned oats
1/3 c milk (I like half coconut half almond)
1/4 c plain greek or Nancy's yogurt
1-1/2 teaspoons chia seeds
1-2 T maple syrup
1/8 t. vanilla

Add whatever kind of fruit or nuts you want.  Mix and store in a pint mason jar over night.  This recipe makes about 1 half pint.

Add in ideas:
peaches and blueberries
peaches and strawberries
blueberries, raspberries, blackberries and or strawberries
apples, cinnamon, pecans
pomegranates

cream cheese sphagetti

1 lb ground beef
2 jars marinara (i usually do one quart home made and one can tomato sauce)
1 pkg lipton onion soup
1/3 c Worcestershire sauce
1 package cream cheese
1 cup Parmesan cheese

brown beef in soup and Worcestershire sauce. once thoroughly cooked, add marinara.  heat cream cheese in microwave for 20-30 sec. add warm cream cheese into hot marinara and stir to melt.  once all incorporated add the parm.