Mona's Teriyaki Chicken

We usually halve this recipe for our family!

6 lbs chicken thighs (try to get the boneless skinless ones, they're so much easier)
1/2 cup cornstarch
6 cups Mr. Yoshida's Gourmet Sauce (usually by the ketchup and BBQ sauces)
chicken broth
Water

Marinate chicken in 5 cups of Mr. Yoshida sauce for at least 2 to 8 hours. Make sure chicken is well coated with sauce. For best flavor, marinate overnight in a tightly closed container in the refrigerator.
Remove chicken from marinade and place in baking pans. Discard marinade.
Bake at 400 degrees for 45 minutes or until chicken is cooked. Remove chicken from pan(s) and cut into strips and put onto a serving dish or into a crock pot if not serving till later. Save drippings from pan
Sauce: Strain drippings from baked chicken into a saucepan. Add water or chicken broth to make 2 cups. Bring to boil. In a mason jar, put 1 cup Mr. Yoshida sauce then add 3 cups water and 1/2 c. cornstarch. Cover tightly with lid and shake well. After drippings in saucepan have come to a boil, add contents of jar. Bring to a boil and pour over chicken and serve.

*When I make this I usually serve it with rice and steamed broccoli and carrots, but you can do whatever you want!:)

Apple Snickers Salad

Mom got this recipe from a neighbor and it is delish. I figured I better post it or you'll never get the recipe from her.

Ingredients:
3-4 lg. or 5-6 sm. granny smith apples ( I use more when I make it)
4 lg. (not king size, unless you want more snickers than apples :)) Snickers bars (I think I use 5)
1 (12 oz.) container or cream cheese, softened
1 cup sugar
1 lg. Cool Whip, thawed

Instructions:
Chop apples (you can peel if you prefer but I don't) and snickers bars.

Beat sugar and cream cheese until combined. Fold in Cool Whip.

Mix everything together and chill for at least an hour before serving.

Strawberry lemonade bars

What says summer better than strawberry lemonade? How about strawberry lemonade bars? Yum!

Crust
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour

In a large bowl, cream together butter, sugar & salt until light & fluffy. Add flour & mix until just combined. Line a 9x13 pan with parchment paper that hangs over the long sides. Spray parchment paper & sides with non-stick cooking spray.
Press crust into the bottom of pan. Bake at 350 degrees for 15-20 minutes or until just starting to turn golden. (my modification. I doubled the crust and put into a jelly roll sheet, but I didn't double the rest of the recipe)

lemon curd layer
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice

In a medium bowl whisk together all ingredients & pour over hot crust. Return to oven & cook for an additional 25-30 minutes. Chill in the fridge while making the next layer. (if you use the jelly roll pan you don't need to cook as long because it is a thinner layer)
~
lemon cream layer
2- 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
grated zest from 1 lemon
1 pint strawberries, hulled & sliced

In a medium bowl, whip together all ingredients until thick & fluffy. Spread over cooled lemon curd layer. Arrange the sliced strawberries over the top of the cream layer. Place in the fridge to chill while making strawberry glaze.

strawberry glaze
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch

In a medium pot, over medium heat, combine strawberries & water. In a small bowl, combine sugar & corn starch. Whisk sugar into strawberry mixture. Bring just to a boil, whisking constantly. Spread over sliced strawberries. Return to fridge to chill completely.

Enjoy!

These took me a long time to make. It may just be that I was trying to make them in a small kitchen with feedings for baby in between. But they were worth it.

Fresh Lime

Okay so this recipe is really a no-brainer but we love it. We drank fresh limes or limonadas like crazy on our honeymoon in Mexico and this is my re-creation of that. This drink is light and refreshing. You could really use any citrus fruit that you like.


Makes about 8-12 servings (could easily be halved)

Ingredients:
1 recipe sugar syrup (recipe follows)
6 limes, juiced or about 1 cup
2 liters club soda
sugar rimmed glasses with a lime twist (dip glass in lime juice then in sugar finish off with a lime slice)
ice

Sugar Syrup Ingredients:
2 cups sugar
2 cups water
2 limes, zested

Directions:
First make the syrup by boiling sugar and water until sugar is dissolved about 1 minute. Immediately add in lime zest to infuse flavor. Cool completely before using. (Once mixture is cool you could strain out lime zest...but I never do.)

Now just mix everything together (except for the glasses of course) and enjoy!

Baked Chicken Toquitos

I crave these now. My family really like them. I did have to double the recipe to feed my large and hungry brood.

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time (which I did - I made it the morning of). Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

Anything and Everything Granola

Well I've been looking for snacks that are sweet but good for you too. So I came upon a granola recipe and tried it out. I've added and taken things out, but no matter how I've made it, it's been really yummy! We actually really like to have it as cereal, since it isn't like a gooey granola. Also it's very helpful for the digestive system:) Any way, you can add or take out stuff, but I'll just tell you what I've been doing.

4 cups regular rolled oats
1 1/2 cups sliced almonds
1 cup chopped pecans (or walnuts would taste good too)
1/2 cup wheat germ
1/2 cup coconut
1/2 cup roasted pumpkin seeds
1/3 sunflower seeds
1 tbsp sesame seeds
1/2 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup coconut oil (the recipe called for cooking oil, coconut is healthier, but a lot more expensive. I'm sure it would taste great with regular)
1/8 cup agave nectar
1/4 cup honey (if you don't have agave nectar just use all honey)
2 tbsp. maple syrup
2 tbsp. molasses (sometimes I don't add this)
1 1/2 cup craisins or raisins or both

Preheat oven to 300 degrees. In a large bowl mix oats, nuts, wheat germ, coconut, seeds, brown sugar, cinnamon, and salt.

In a saucepan combine oil, honey, agave nectar, maple syrup, and molasses. Heat until warmed. Carefully pour over oat mixture. Stir gently with a wooden spoon; finish by hand.

Spread evenly on a cookie sheet. Bake for 40 minutes or until lightly browned, stirring every 10 minutes. Cool slightly, then add dried fruit.

Pumpkin Spice Whoopies

This is a recipe from Better Homes and Gardens, and it is soooo good! Make sure you have someone to share it with or you just might eat them all and be sick!

1 cup canned pumpkin
1/3 c softened butter
1 pkg. spice cake mix
2 eggs
1/2 c milk
1 recipe Marshmallow-spice filling (below)

Preheat oven to 375. In a large mixing bowl combined softened butter and pumpkin and beat until smooth. Add cake mix, eggs, and milk; beat until combined, then for 1 more minute,

Line a cookie sheet with parchment or foil (grease if using). Drop batter by heaping tablespoons 3 inches apart onto cookie sheet; keep remaining batter chilled. Bake for 15 minutes or until set and light brown around edges. Carefully remove from parchment or foil; cool. Repeat.

Spread about 2 1/2 tbsps Marshmallow-spice filling onto the flat side of one cookie; top with a second cookie. Serve immediately or cover and chill for up to 2 hours. Makes 15 cookie sandwiches.

Marshmallow-Spice Filling:

1/2 cup softened butter
8 oz pkg cream cheese, softened
2 cups sifted powdered sugar
1/2 of 7 oz. jar of marshmallow creme
1 tsp. vanilla
1/2 tsp cinnamon
1/2 tsp. nutmeg

beat butter and cream cheese until smooth. Add powdered sugar slowly. Mix in marshmallow creme and vanilla. Then add in spices.

Devin's Desert

This is the dessert I made for Devin's birthday party. It's pretty yummy!

Cake:

3/4 c butter, softened
2 eggs
2 3/4 c All purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c sugar
2 tsp. vanilla
1 1/4 c buttermilk or sour milk
1 small can sprite (8 oz, I think)

Allow eggs and butter to come to room temperature. Meanwhile grease 9X13 pan WELL. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

Preheat oven to 350 degrees. In large mixing bowl beat butter, than add sugar and vanilla, beat until fluffy. Add eggs, one at a time mixing well after each addition. In a measuring cup, Mix 3/4 cup Sprite with Buttermilk. Alternately add flour mixture and buttermilk mixture to butter mixture until just combined. Pour into pan then pour the rest of the sprite on top.

Bake for 30-50 minutes (the recipe says 50, but mine was done in 30). Cool Completely

Pudding mixture:

2 pkgs white chocolate instant pudding
3 cups cold milk
whipping cream

Mix together pudding and milk and allow to set. Whip the cream. Fold in about 1 cup of the unsweetened whipped cream.

Sweeten the rest of the cream with powdered sugar and vanilla for topping.

To Assemble:

Put cake on bottom (it will crumble so let it!). Put fruit on top of that (any fruit will work, but I really like blueberries, they make it taste like a blueberry cheese cake to me.....oh and frozen works well too). Then put pudding mixture on top of that and top with whipped cream and enjoy!

Thai Chicken

I'm always on the search for easy, good, and inexpensive everyday kind of meals. This is one that I will definitely be making over and over again. It was delish and I don't usually like Thai food.

Ingredients:

• 1 1/2 lb chicken cut into 1 inch pieces
• 1 red bell pepper, cut into 1" squares
• 1 cups chicken broth
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 3/4 tsp red pepper flakes
• 1/4 cup lime juice
• 2 tbsp cornstarch
• 1/3 cup creamy or chunky peanut butter
• Honey Roasted Peanuts
  
• cilantro, chopped

Directions:

Preheat oven to 350

Place chicken and bell pepper in a 9"X13" greased pan.

In a separate bowl mix broth, soy sauce, garlic, and red pepper flakes. Pour mixture over chicken. Put in oven uncovered for 30 minutes.

Right before chicken is almost done mix cornstarch with warmed lime juice and peanut butter. Stir until smooth. When chicken is done Stir peanut butter mixture into chicken.

Put chicken back in oven for another 15 minutes.

Serve over rice. Sprinkle with peanuts and cilantro.

Pot Stickers

These were really yummy if you like pot stickers. I made them as the main dish and served with rice.

Makes about 60 potstickers or one package of wonton wrappers

Ingredients:

• 1 package wonton/dumpling wrappers (2-inch circle)
• 1 C thinly sliced Napa /Bok Choy cabbage
  
• 1 lb ground pork
• 2 t minced fresh or bottled ginger (I had ground ginger and used 1 tsp. and it worked fine but it would probably be better with fresh)
  
• 2 finely chopped green onion
• 1 t salt
• 1 t soy sauce
• 1 t rice wine vinegar
• 1 t sesame oil

1. Dice 1 C. cabbage into very tiny pieces. In a large bowl add all ingredients except for wonton wrappers and dipping sauce, mix well with hands.

2. Lightly flour 2 cookie sheets, get out a small bowl of water to dip your fingers in. Wet one side of the wonton wrapper, spoon 2 t. filling on the center of the wonton wrapper. Fold in half and pinch edges closed.

3. Place pot stickers on a lightly floured cookie sheet. Continue until mixture is gone.

4. Refrigerate until ready to serve

To serve:
1. Heat 1 Tbsp. oil in a non-stick skillet (Must be non-stick. They are called pot stickers for a reason). Place the wontons in the skillet on med-high heat (wait for the oil to get hot before placing them in.)

2. Add water to cover the pouches one-third of the way up. Cover and reduce temperature. Cook until liquid is gone. (7-8 minutes)

3. Flip and cook reverse side until crispy. Serve hot and dip in sauce to eat.

*A more healthy way to cook pot stickers is to drop the pot stickers into a pot of boiling water . When they float to the top they are done. Serve warm with sauce.

*These freeze really well. If you want to freeze simply freeze them on the cookie sheet for 1-2 hours. Then transfer to a freezer bag.

Dipping sauce:

• 4 T. soy sauce
• 4 t. balsamic vinegar
• 4 t. brown sugar
• 3-4 clove minced garlic
• Crushed red pepper flakes
  

Combine ingredients and place in small bowls for each person to dip their pot stickers in.

*This doesn't make a ton of sauce.