Honey Pineapple Chicken

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Ingredients:

4 chicken breasts, cut into cubes

1 1/2 teaspoon garlic salt

2 tablespoons oil (for cooking chicken)

1 20oz can pineapple tidbits with juice

1/4 cup honey

3 tablespoons lime juice

1 tablespoon soy sauce

2 teaspoons corn starch

Instructions:

Sprinkle chicken cubes with garlic salt. Toss until evenly coated. Heat oil in frying pan and add chicken. Cook chicken until golden brown. Meanwhile, drain pineapple and reserve juice. Add 1/4 cup juice to chicken. Cover and simmer for 7 minutes.

Using slotted spoon, remove chicken from pan. Add remainder of the pineapple juice, lime juice, soy sauce, corn starch, and honey to the pan. Bring to a boil, stirring constantly. Cook about 1 minute, until liquid becomes translucent.

Return chicken to the pan and add pineapple tidbits. Heat through, stirring occasionally. Serve over hot pasta or hot rice.

Mini Madeleines

Mini Madeleines

For this recipe I used a madeleine mold for 1 inch long cookies. The recipe yielded 60 1-inch madeleines.

Ingredients:

2 large eggs
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar
3/4 cup all purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled

Instructions:

Preheat oven to 375 degrees. In small microwave-safe bowl, melt butter. Set aside to cool. Grease and flour madeleine pan.
In a medium bowl, beat eggs and vanilla until frothy. Gradually beat in confectioner’s sugar until batter is thick and satiny.
Sift together flour and baking powder. Sift 1/3 the flour mixture into the egg batter. Gently fold in. Repeat for remaining 2/3 of flour.
Fold in melted and cooled butter. Spoon batter into prepared molds about 3/4 full.
Bake in preheated oven until edges are golden brown and cookies spring back when touched, about 10 minutes.
Immediately remove from mold and place on cooling rack. Once cooled, dip the cookies in melted chocolate and let set. Store in airtight container and enjoy!

Hot Chocolate Hearts

Hot Chocolate Hearts

Looking for a fun holiday recipe to make with the kids? Or maybe you’re tired of buying those hot cocoa packets. Either way, these are the recipe for you!

Ingredients:
9 ounces quality milk or dark chocolate
1/2 cup confectioner’s sugar
1/4 cup unsweetened cocoa powder
*milk

Additional Supplies:

quart size Ziploc bag
parchment paper
baking sheet

Instructions:

Line 2 baking sheets with parchment paper. Break chocolate into small chunks and melt, stirring frequently to avoid burning. Stir until smooth.
Add confectioner’s sugar and cocoa powder. Mix Well. The chocolate mixture should resemble the consistency of frosting.
*If the consistency is too dry, add small amounts of milk until it looks more like frosting.
Spoon chocolate into Ziploc bag. Twist the top to form a cone with one of the bottom corners of the bag (like a piping bag). Cut off the tip of that corner.
Pipe chocolate onto parchment lined sheet in heart shapes (1-2 inches across) or other shapes. Let harden.

Store in airtight container. When ready for use, place 2-5 (depending on your chocolatey preference) hot cocoa hearts in a mug of hot milk. Stir until chocolate dissolves into milk. Wa-la!

Chocolate Cheesecake Cookies

Chocolate Cheesecake Cookies

Ingredients:
1 & 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup light brown sugar, loosely packed
1/4 cup granulated sugar
1 package (8 oz) cream cheese, cut into pieces
1 large egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips (your choice on variety)

Instructions:
Preheat oven to 350 degrees. In small bowl, stir together flour, cocoa, baking soda, and salt. Set aside.
In large bowl, beat together butter ad sugar until fluffy. Beat in cream cheese until combined. Some chunks are okay. Beat in egg yolk and vanilla.
Stir in dry ingredients and mix well. Fold in chocolate chips. Refrigerate dough for 10 minutes or until it’s less sticky.
Roll dough into 1 inch balls ad place on ungreased baking sheet. Bake 10-13 minutes, or until cookies are set. Transfer to cooling rack. Cool completely before storing.

*The photo makes these cookies appear quite dry. They are actually quite soft and moist with a wonderful brownie-like texture!

Easy Pizza Dough

Easy Pizza Dough

Ingredients:
1 package dry yeast
1 cup warm water (105-115 degrees Fahrenheit)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2 & 1/2 cups all-purpose flour

Instructions:
In medium bowl, dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously (about 20 strokes). Let rest 5 minutes.

*To Make Pizza*
Preheat oven to 450 degrees.
With floured fingers, pat dough into two 11 inch ungreased pizza pans OR into one standard cookie sheet pan. Dough may tear, but small holes are okay (the dough will rise and fill these holes when it bakes).
Spread dough with your favorite sauce and toppings.
Bake in preheated oven for 20-25 minutes.

I mixed ground beef in my sauce before topping with cheese. It was delicious! Try using peppers, pepperoni, bacon, pineapple, or other tasty toppings!