Another from The Pioneer Woman

In order for me to try new recipes they have to be pretty simple (it's hard for me to concentrate too long with the kiddos running around). So when i saw this on the Pioneer Woman I knew I wanted to try it. So I packed up the kids and we ran to the store. An hour later had this:

Spaghetti with Artichoke Hearts and Tomatoes

Now, I used a different pasta because it's what I had (it worked out great and the sauce stuck into the crevices and made it super tasty). They kids even ate it (I just gave them the pasta, not the tomatoes and artichokes). So the recipe is below, or you can go here for her step by step pictures. MMM!

Spaghetti with Artichoke Hearts and Tomatoes
2 tablespoons olive oil
2 tablespoons butter
3-4 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmegsalt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Delicious!

Fresh Roasted Marinara

8 cups quartered fresh tomatoes

1 cup chopped onion

1/2 cup extra-virgin olive oil

4 garlic cloves, smashed

1 tsp sugar

1 tsp kosher salt

1/2 tsp red pepper flakes

1/2 tsp ground black pepper

1/4 cup thinly sliced fresh basil leaves

Preheat oven to 400 degrees. Combine tomatoes, onion, oil, garlic, sugar, salt, pepper flakes, and pepper in a large baking dish. Roast vegetables for 45 minutes, then pulse in food processor. Stir in basil. Season sauce to taste with salt.

Kini Cake (coined by Paige)

1 cup oil

2 cups sugar

3 eggs

2 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1/2 cup milk

3 (1-ounce) squares unsweetened baking chocolate, melted

1 Tbsp vanilla

2 cups grated zucchini

Mix oil, sugar, and eggs. Combine dry ingredients in separate bowl; add to first mixture. Add milk and mix well. Blend melted chocolate and vanilla into batter. Stir in zucchini. Blake in a greased 9x13-inch baking dish at 350 degrees for 25 minutes (mine took longer). Cool and frost.

Chocolate Butter Frosting

1/2 cup butter

1/3 cup milk

2 (1-ounce) squares unsweetened baking chocolate, melted

3 1/2 cups powdered sugar

1 tsp vanilla

In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.

Marinated Pork Chops

*from allrecipes.com

INGREDIENTS

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 (1 inch thick) pork chops

DIRECTIONS

Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. (I put it all in a casserole dish for 4 hours and they were great) Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Crock pot cream cheese potatoes

5lbs potatoes, peeled, cooked, & mashed

8 oz cream cheese, softened
1 1/2 cups sour cream
3 tsp onion or garlic salt
1 1/2 tsp salt
1/4-1/2 tsp pepper
2 Tbs butter, melted

Combine & put in crockpot. Covver & cook on low for 5-6 hours.

Pork Chops and Mashed Sweet Potatoes

Another recipe I tried this week and have been craving ever since! This is super easy and packed with flavor (just trying out my food network hosting skills)! I took this recipe from Rachael Ray. I modified it slightly to my liking. Delicious!

4 medium sweet potatoes, peeled and cut into chunks
Salt
4 boneless pork chops, 1-inch thick
Pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
2 tablespoons butter
1 cup chicken stock
2 rounded tablespoons orange marmalade

Directions
In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. (Foil tent helps to keep chops moist - I highly recommend this.) Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove chops to a plate.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
Serve chop covered with apples and onions with sweet potatoes alongside.

I will start taking pictures of these creations!

Spicy Tomato Chicken

I should have taken a picture but did not. They are so cute, so easy, and so good that I could eat them everyday!!! This is from a new recipe book titled "Easy Healthy" and they are soooooooo easy!!!

(serves 4)
1 lb 2 oz/500 g skinless, boneless chicken breasts
3 tbsp tomato paste
2 tbsp honey
2 tbsp Worchestershire sauce
1 tbs chopped fresh rosemary (or dried)
9 oz/250 g cherry tomatoes (or grape tomatoes)

Using a sharp knife, cut the chicken into cubes (about the same size as your tomaotes) and place in a bowl. Mix the tomato paste, honey, Worcestershire sauce, and rosemary together in a separate bowl, then add to the chicken, stirring to coat evenly.

Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them burning during cooking. Preheat the broiler. Thread the chicke pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.

Spoon over any remaing glaze and cook under the preheated hot broiler for 8-10 minutes, turning occasionally, until the chicken is cooked through. Transer to 4 large serving plates, add more rosemary if desired.

Serve with freshly cooked couscous.

Did I mention this is easy????

Spinach, Pasta and Chicken

Is it a salad? It is a main course? It is both? Well, I'm not sure... but I love this dish! It's perfect for summer since you serve it cold, and since it can be made ahead of time its great for pot-lucks and picnics.

Ingredients

16 oz Bowtie Pasta

10 oz Fresh Spinach

15 oz Craisens

2 cans Mandarin Oranges, drained

2 cup cooked, diced Chicken

1/4 cup Sesame Seeds

Dressing
2/3 cup Teriyaki Sauce (of your choice)
2/3 cup White Wine Vinegar

1 cup Vegetable Oil

6 tbl Sugar

1/2 tsp Salt

1/2 tsp Pepper

Directions

Cook pasta. In a large bowl combine pasta, craisens, oranges, chicken and dressing. Marinade in dressing for 2 hours. Add sesame seeds and serve over fresh spinach.

*Note: It makes a TON, so I usually half the recipe. Also, add the spinach right before serving otherwise it gets soggy.

mmmm So GOOD!

We are prepping for break the fast tomorrow and I decided to make enchiladas. Usually I boil the meat and add the sauce after I've pieced it. Today, I was really busy and so I stuck it all in the crockpot (sauce and chicken) and let it cook all day. IT WAS AMAZING!! The meat has such good flavor and is so tender. I can't wait for tomorrow to try out the enchiladas. Not only that, but my house was cooler because I didn't use the stove. I would honestly use this as a replacement for taco meat and everything. It was so good. Try it, you'll never go back...

Our Dinner Tonight

TODAY'S MENU:
Apricot Chicken (source: The Mormon Cookbook) Over Brown Rice
& Waldorf Salad (Betty Crocker Cookbook)

Amazing Apricot Chicken
*Notes: This was SUPER easy and I was able to make my salad while the chicken sat in the oven and the rice sat in the rice cooker. I halved the recipe because I didn't need 8 servings, and I cut my chicken breasts though the middle, then down the middle, to make them thinner and faster to cook. Oh, and Abby even ate it!


8 boneless, skinless chicken breasts
1 (8 oz) bottle Russian dressing
1 cup apricot jam
1 package dry onion soup mix

Place chicken in greased 9x13 baking pan. combine dressing, jam, and onion soup mix and pour over chicken. bake uncovered at 350 for 1 hour (I did mine in 45 minutes). Makes 8 servings.


Waldorf Salad
*Notes: So this one i played with a little. I didn't care for the strong mayo taste so I added just a squirt of a favorite salad dressing. Then I remembered reading Pioneer Woman's' favorite chicken salad recipe which had apples and she added dill weed, so I threw in a dash and a half. So my suggestion is to play with the flavor. I had iceberg lettuce, but I think it would be great over spinach or a fuller lettuce.


1/2 c mayo or salad dressing
1 T lemon juice
1 T milk
2 medium unpeeled eating apples, cut
2 celery stalks, chopped
1/3 c coarsely chopped nuts
Salad Greens
Optional: Can add a handful of blueberries, pears, cherries, or other favorite fruit for color and flavor.


Mix mayo, lemon, and milk in medium bowl. Stir in apples, celery, and nuts. Serve on salad greens. Store remaining salad covered in fridge.

Chicken Strips and Apple Tart

So these are two recipes I got from The Pioneer Woman Cooks. Most of her things are more complicated/gourmet (which means in my world that she uses ingredients and time I usually don't have but look incredible), but these where two EASY recipes so I thought I'd give them a try for dinner last night and they were SOOOO good! Curtis said he'd take these chicken strip over ones from a restaurant any day (and they were so tender after soaking that we didn't even use a sauce) and the tart was super simple and tasted so good.

A couple notes:

1. I used the buttermilk (just a small carton for 39 c) and it make all the difference so give it a try.
2. I didn't have Laurys so I just used the seasoned salt I had on hand.
3. Make sure to remove the tarts from the baking sheet RIGHT out of the oven, otherwise the runoff from the brown sugar acts like a candy and will cool and set to the pan making them a bit more difficult to remove. (yes, I waited, grr)

I don't have pictures of my food 'cause we ate it too fast, but here's some pics from the original blog. There are a LOT more on her blog so look it up if you're interested.

Quickie: Homemade Chicken Strips May. 25, 2009

• I stopped at the store and grabbed a couple of packages of chicken strips, which are boneless, skinless chicken breasts (often just the tender portion) that the butcher has cut into strips. Sometimes the package reads “Chicken for Fajitas” or “Chicken Tenders.” Basically, you’re looking for raw chicken that’s been cut into strips.
• Then I rinsed the chicken and submerged it in buttermilk for about 15 to 20 minutes. You can soak it longer if you’d like.
• Next, I threw about a cup and a half of flour in a separate bowl, and dumped in some Lawry’s—probably about 2 to 3 teaspoons. You can do lots of different spices here: cayenne pepper, paprika, oregano, lots of black pepper. But I was in a hurry, and Lawry’s is hard to beat. After I stirred the flour mixture together, I drizzled in 1/4 to 1/2 cup buttermilk, stirring lightly with a fork as I drizzled.
• Heat 1 inch of vegetable oil in a large skillet over medium-low to medium heat. You want it hot enough to sizzle and turn the chicken strips a nice golden brown, but not so hot that they’ll burn easily.
• Then remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat and place them on a plate. See how lovely they are! The flour, with the tiny drizzle of buttermilk (you can also use regular milk or beaten egg), formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This’ll result in nice and textural—and crunchy—chicken strips. Yum! Continue coating chicken until all is ready to cook.
• When the oil is sufficiently heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time. Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden. Then turn them over and finish cooking the other side—another minute and a half or so. They don’t take very long to cook!
• When they’re done, remove them to a paper towel-lined plate and allow to drain while you cook the others. Serve!
  

Quick & Easy Apple Tart
1 sheet puffed pastry, cut into half OR thirds
3 to 4 apples, cored, halved, and sliced (but not peeled)
1 cup brown sugar
1/4 teaspoon salt

• Preheat oven to 415 degrees.
• Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
• Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
• Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
• Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
• Remove from pan immediately and place on a serving platter.
• Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.
• Feel like a pastry chef. Repeat as needed.

Another Recipe Site...

This is a blog i stumbled upon but thought looked like a lot of fun- especially if your planning a party or shower, or just have a lot of time on your hands and need something creative to do.

http://bakerella.blogspot.com/

homemade bread

Liam decided to help me make bread . He did all the kneading and did an awesome job.






Just for fun, Here's the recipe. It makes a really great wheat bread
1 C warm water with 1 tsp of sugar and 3 tsp of yeast. set this aside to activate the yeast.

3 c of warm water
1/2 c honey
1/2 c oil
I put the oil in the measuring cup first so the honey comes out easier.
1 Tbsp of soy lechthin ( If you can't find this it's ok. you can leave it out)
1/3 c of gluten
and lots of flour. I start with about 1/3 of a bag and then add more as I mix
Mix and knead with hands adding in the activated yeast and more flour (as needed)
Knead for about ten minutes (You'll know that the dough is ready when it is not sticking to your hands as much and has an elastic quality to it) and then let rise till doubles in size.
punch dough down and form into loaves. I usually get 3-4 loave of bread from a batch. Allow the dough to rise again in pans and bake at 350* for 30-40 minutes. I usually check on the breat after about 20 minutes, If it is getting too brown on top, I will make a tent of tin foil to cover the top of the bread to keep it from browning too much. enjoy!

Question

Does anyone have any good (easy and fast) recipes that would be good for a baby shower? I'm helping throw one and I've been thinking of a few things, but I would really like some ideas. Thanks!
-Alison

Hot Mommys Kitchen

So this isn't exactly a recipe in and of itself...but relates. Jenny is the wife of an old friend of mine from high school. He is a commercial baker (Schmidts Bakery Cottage), and she is a good cook. Anyway, she started a recipe blog to get her cooking again and so I thought I'd post it here in case anyone wants to take a look. Plus, it just has a cool name: http://hotmommyskitchen.blogspot.com/

april fools cupcakes

We decided to do an April Fool's Dinner. We made meatloaf cupcakes and frosted them with colored mashed potatoes. It's was a huge hit and the cupcakes were the perfect serving size for my kids.

I'm not a huge meatloaf fan, but this recipe seriously rocks!

2 Tbsp olive oil
3/4 c chopped onion
1/2 c celery
2 tsp garlic
1/2 c minced italian parsley
saute till soft not brown and place in seperate bowl
add to bowl, 1 tsp salt
1/4 tsp pepper
1 3/4 tsp chili powder
1 1/4 tsp cumin
3/4 c salsa
2 eggs
1 1/2 lbs ground beef
3/4 c bread crumbs
mix with your hands untill all ingredients are well mixed.

Put 1/2 of mixture into loaf pan or in this case muffin pan, place cheese slices on top and cover with more meat. cover top with another layer of cheese.
Bake 75-80 minutes if using loaf pan and 20-25 minutes if using muffin pan. Top with mashed potatoes if going for the cupcake look or serve mashed potatoes on the side. The salsa will give the meat a reddish look, so double check your centers to make sure that the loaf pan is done all the way through. Serve with a salad or green veggie and enjoy!

This meal freezes well minus the potatoes. cool, label and freeze. thaw it out overnight in the fidge and bake in a covered pan at 400 for 20-30 minutes or until done in the center.

Pesto Dip

I'm going to do a little introduction, since this is my first time posting on this blog. I'm Stephanie, Sarah's neighbor. She has been telling me about this blog for a while, and I'm excited to share and get new recipes!
If you are looking for a super easy dinner that's light but filling, try this one.

2, 8 oz blocks of softened cream cheese
1 package of Pesto sauce mix, I use Knorr brand.

Put cream cheese in glass dish and sprinkle pesto sauce over top. Mix just a little bit. Put in oven at 375 for 10 minutes or until bubbly. Stir to combine. Broil for a few minutes, if desired.
Serve immediately with fresh veggies. I used cut up broccoli, celery, carrots, grape tomatoes. I also made some focacia bread to go along with the dip. We all loved it, my almost 3 year old and 16 month old kids ate SO many veggies, you would not believe it!

Focacia Bread
2 1/2-3 C bread flour
1 T rosemary or italian spices
1 T sugar
1 tsp salt
2 1/4 tsp yeast or 1 pkg yeast
3 T olive oil
1 C very warm water
2 T olive oil
In a large bowl combine 1 C flour, rosemary, sugar, salt, yeast. Add 3 T olive oil and warm water. Beat on medium speed for 3 minutes. Stir enough remaining flour until dough leaves sides of bowl. Knead for 5-8 minutes on counter top. Grease bowl and place ball of dough in oil, grease both sides. Cover and let rise for 30 minutes. Grease a pizza sheet or cookie sheet. Flatten dough onto baking sheet. Cover and let rise 30 minutes. Gently make depressions with your fingertips all over dough. Place olive oil on top of dough and rub all over. Bake for 15-20 minutes at 400 degrees.

My first post!

I don't cook very much right now because of school and stuff, and I also don't have very many ingredients, but I really like that creamy Italian chicken, but I didn't have Italian seasoning last night, or much of anything, so threw this in the crock pot when I had a minute and it turned out pretty good

2 boneless-skinless chicken breasts ((frozen)
2 cans cream of chicken soup
1/2 package cream cheese
1/2 package ranch seasoning
Throw in the crock pot on low for 6 hours and serve over rice.

use leftovers~

Hey I just thought I'd share something that was really good and worked really well. We love taco soup at our house and usually only have leftovers for one or two people. This week was the same story, as I prepared for dinner, I thought if I put cornbread over the left over taco soup, I could make another meal out of leftovers for two. So I did. It was really yummy and with a super salad, everyone was full. I just put the taco soup in a pyrex and then added two jiffy cornbread mixes on top. (It takes two to feed the men in my life). One would probably do it for you smaller families. Anyway, it was yummy and easy~

Taco Soup

1 lb ground beef browned
with md chopped onion

1 lg can crushed tomatoes + 1 can water
1 can kidney beans and 1 can black beans drained and rinsed
1 can corn and juice
taco seasoning to taste.

Add the canned goods to beef and simmer for about twenty minutes.

Serve over crushed tortilla chips with cheese and sour cream to top.

This is a great meal for a missionary dinner as it is easy to expand it if you have extras show up. Just add more canned goods. It also freezes well for those who are in school still and need a planned lunch!

Great side dish!

Orzo
crushed garlic (to taste I usually like about 1/2 tsp, but if you like garlic, do more)
spinich
peppers (I like red, yellow and orange best)

Cook your orzo till soft.
While this is cooking, saute your garlic, peppers (chopped finely) and spinich in olive oil.
Drain your orzo and add veggies.
Serve with Braggs Amino Acids (Look for this by the soy sauces or in the organic section of the supermarket.) It's really good and I like it way better than soy sauce! mmmm

This is a makes a great addition to breakfast with eggs. mmm

yummy~

Make your favorite chicken soup minus the noodles and add some bisquick dumplings for a really yummy comfort treat. We did it last night with a beef stew to use up my leftover roast. Oh it was so good!

Marsha's Spaghetti

I think a lot of you might have this one, but I thought I'd post it because 1) I made it last night for my in-laws, and 2) it's a staple favorite at our house. It makes a lot for our little fam, so I can usually freeze half of it and get two meals out of one preparation.

2lbs ground beef
1 onion, diced
1 large green pepper, diced
2 cans (15 oz) tomato sauce
2 cans (15 oz) tomato paste
1 can olives, sliced
1 large pkg Spaghetti Sauce Mix (Shillings-family size)
3 cups water
1 can mushrooms
1 Tbl sugar
1 Tbl oregano
1 Tbl garlic salt
1 crumbled bay leaf

Brown beef, onion, and green pepper. Drain. Add sauce, paste, dry mix, & olives. Add water, mushrooms, sugar, oregano, garlic salt, & bay leaf. Simnmer about 2 hours.

MY NOTES: I use 1 lb ground beef instead of 2, I add one can diced tomatoes (or a couple fresh if I have them), I use brown sugar, and I omit the mushrooms (Curtis is not a fan). Lastly, if I am short on time I'll just use a jar of bottled spaghetti sauce as my tomato base and then add all the other stuff.

Chicken Tortilla Bake

This is another one from Kraft. I didn't try this one forever because I don't buy miracle whip, so finally I just used mayo and it turned out fine.
I only make 1/2 the recipe for the two of us, and I put most of the sauce inside, since it sets funny on the top.

Prep Time: 10 min Total Time: 35 min Makes: 8 servings

1/2 cup Miracle whip (or mayo)
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup Salsa
1/2 cup chopped fresh parsley
16 flour tortillas

PREHEAT oven to 375°F. Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.

ADD chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x8-inch) baking dishes; top evenly with reserved sauce and remaining cheese.

BAKE 25 min.

Fried Ice Cream Dessert

ok, so this is not a health food!

3 c crushed cornflakes
1/2 c toasted coconut
1/2 c brown sugar
2 tsp cinnamon
mix together and add:
1 cube melted butter
press 2/3 of the mix into bottom of a 9x13 pan
spread 1/2 gallon softened vanilla ice cream
pour on top:
1 jar butterscotch/caramel topping and remaining cornflakes mixture
freeze until ready to serve

Crock Pot Chili

I like chili, but never had much luck making it until my neighbor/friend had us over for her traditional Halloween Chili dinner. I am not sure why it turns out so well, it's so simple!

1 lb hamburger
1/2 onion, chopped
1 can diced tomatoes
1 can tomato sauce
2 cans beans
red & green pepper, chopped (like 1/2 of each)
1 T chili powder
1 tsp garlic powder
1 tsp salt
1/3 tsp cumin
1 tsp oregano

brown meat, drain, and add all ingredients to crock pot. cook 6 hours. Mostly its to cook the onion all the way through. You could probably saute it and it wouldn't take as long

Garlic Cheddar Biscuits

After having pretty good luck with copy cat Olive Garden recipes, I thought I could try these Red Lobster biscuits. They turned out really good and they are really easy!

2 c Bisquick mix
2/3 c milk
1 c cheese, grated
1/4 tsp garlic powder
1/4 tsp salt

mix together, drop on a cookie sheet and bake 10 min at 400

spread on top:
2 T butter, melted
1/4 tsp garlic
1/4 tsp parsley

bake 5-10 more minutes

Peanut Butter Balls

OK, this is going to seem like a strange recipe, but it's great especially when you are craving something sweet, but want to be better about not eating the sweets.

Peanut Butter Balls...
3 c rolled oats (Pull out 1/3 c)
1/2 c raw pumpkin seeds
3/4 c raw sunflowers(Pull out 1/4 and add to 1/3 c oats)
In coffee grinder, food processor or really good blender combing dry ingredients and blend till flour like. (You may need to break it down, but it does work in a blender)
remove and set aside
Blend raisins (and I add a 1/2 c apricots) until chopped a bit
add to "flour blend)
stir in 3/4 c almond or peanut butter
1/2 c agave syrup (found in the organic section of Fred Meyers
1 1/2 tsp vanilla
1/4 c shredded coconut
1 1/2 tsp cinnamon

Stir all together. You may need to use your hands. roll the mixture into walnut size balls and roll in nuts or oats or more coconut (some have even rolled this in mini chocolate chips for a treat.) I usually blend this oats and sunflowers set aside earlier and roll mine in the powder.

freeze 20 minutes and store in the fridge. Makes 24-30 balls.! mmmmm

Sweet n Sour Chicken

I have made a few different kinds of sweet n sour chicken but this one seems to turn out well:
2-3 chicken breasts, cut up

2 eggs, beaten

1-2 T corn starch
garlic powder
salt
mix together

coat chicken in eggs then cornstarch and fry until golden brown.

sauce:
1/4 cup water
1/2 cup vinegar
3/4 cup sugar
3 T ketchup
1 T soy sauce
1/2 tsp garlic salt

stir in saucepan on low heat

Price likes his sauce separate, so we just serve as is with white rice or friend rice. Or you can pour sauce over chicken and bake for 20 minutes.