Sweet and Sour Sauce

I found this recipe here:

http://www.food.com/recipe/the-best-sweet-and-sour-sauce-76003

It was really good - even the kids downed it!

Ingredients:

Yield:

                 Yield                 1.5             

1.5

cup

Units: US |  Metric

• 1 cup pineapple juice
• 1/3 cup water
• 3 tablespoons vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch

Directions:

1. 1
   Combine all ingredients in a sauce pan.
2. 2
   Cook over medium heat until thick, stirring constantly.
3. 3
   Pour over chicken, meatballs, smoked sausage, veggies, etc.

Garlic Breadsticks

This recipe comes in two parts.

First, the breadsticks - a versatile and easy dough recipe found here:

http://themamasgirls.com/mamas-best-pizza-dough/

Second, the "glaze", found here:

http://themamasgirls.com/garlic-dill-glazed-breadsticks/

(All photos and the majority of the instructions are copied directly from the above-referenced links.)

These breadsticks were easy to put together, though admittedly they do take at least an hour from start to finish.  They were worth the relatively minimal effort - the breadsticks were delicious!  (I'm not a fan of dill, so I left out the dill from the glaze recipe.  If you like dill, go to the link to find the dill included in the recipe.)

Dough:

3 c. very warm water

2 Tbs. yeast

2 Tbs. sugar

1 tsp. salt

6 – 7 c. flour

1. Measure the “warm water” into your mixer.

2. Add the yeast to the water and let it dissolve for a couple of minutes.

It should form a froth on the surface.

3. Next, add the sugar, salt  and about 2 – 3 cups of  the flour and whisk together.

If you’re using a mixer, put it to no more than about speed 2. At this point your mixture will be smooth and resemble somewhat of a batter more than a dough.

4. Stir in the remaining flour.

Change your whisk out for a large wooden spoon or the kneading attachment on your mixer (I used the kneading attachment on my Bosch from start to finish). Start up your mixer or start up your muscles and mix.  Continue to add flour to the dough “cleans” itself away from the side of the bowl. This is usually somewhere between 6 – 7 cups.

5. Knead the dough until smooth and elastic. (about 6 minutes).

You want a soft dough, but not sticky.  If it sticks to your hand and stays there, add a bit more flour in small increments. If it sticks to your hand, but comes off clean, you’re good to go.

6. Let the dough rest for about 10 minutes.

This allows the dough to relax and become malleable again to roll out  for your breadsticks. 

While dough is resting, you can start to make your glaze.

Garlic Glaze

6 Tbs. salted butter, melted

1/2 tsp. garlic salt

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

Place butter in a microwave safe bowl.  Microwave for about 45 seconds or until the butter has almost melted.  Add other ingredients and stir together.  Set aside.

After dough has rested for about 10 minutes, break off or cut off a piece about the size of a baseball.

Spray your rolling surface with non-stick spray. Roll the dough into a long rope about 18 inches long. Begin to pull the left side of the dough toward you, and push the right side away from you.  This will begin twisting the breadstick. Repeat about 3 times so the rope is fairly tightly twisted.

Take the ends of the rope and fold them up together. The dough should naturally twist together in your hands like magic. Grab the bottom, and give it a final twist.

Place the dough twists on a greased baking sheet. Let them rise for 5-10 minutes.

Place your oven rack in the MIDDLE of your oven.  Bake breadsticks at 425° for 12 -14 minutes or until golden on the top.

With a pastry brush, brush the glaze over hot bread immediately after it comes out of the oven. Lightly salt.

This recipe made a full, big cookie sheet's worth of breadsticks.  Enjoy!

Sister Carlson's Sugar Cookies

Sister Carlson is one of my heroes, and an amazing cook on top of that!  She is the wife of my singles' ward bishop, both of whom played a key role in Brett and I meeting.  Sister Carlson is a caterer, and these cookies are bakery quality.  Beautiful and tasty as holiday gifts!

4 c. flour
1 tsp. baking powder
1 c. shortening
1/3 c. milk
1 c. sugar
2 beaten eggs
1 tsp. vanilla
1 tsp. baking soda

Preheat oven to 350.  In large bowl, whisk together flour and baking powder.  Cut in shortening until mixture resembles tiny pebbles.  In separate bowl, mix together milk, sugar, eggs, vanilla, and baking soda.  Pour milk mixture into flour mixture and stir just until combined.  Cover and chill.  Roll 1/4" to 3/8" thick on floured surface.  Cut shapes.  Bake on greased cookie sheet for 8-10 minutes (cookies should still be white).

Chocolate Chocolate Chip Zucchini Bread

I got this recipe from my good friend Alona.  It is SO GOOD!

3 eggs
2 cups sugar
1 cup oil
6 Tbsp cocoa
2 cups grated zucchini
1 tsp vanilla
3 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 pkg chocolate chips (I prefer semi-sweet, but you can't go wrong with milk chocolate chips, either)

Beat the eggs, and then add the rest of the wet ingredients.  Once they are well combined, add the dry ingredients, and then add the chocolate chips.

Bake at 325 degrees for 1 hour.

BYU Mint Brownies

From:  http://shineon-karina.blogspot.com/2014/05/in-effort-to-be-less-boring.html

Sugar-n-Spice, Cougareat Food Court

MAKES ONE 9-BY-13 PAN OF BROWNIES.PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine  (Whatever.  Butter.)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (You have to home-make it.  Don't ruin these with a tub of chemicals from the store.  Ghiradelli cocoa powder, recipe on back.  Double the butter.)

1 c. margarine  (Whatever.  Butter.)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (You have to home-make it.  Don't ruin these with a tub of chemicals from the store.  Ghiradelli cocoa powder, recipe on back.  Double the butter.)

MINT ICING
5 Tbsp. margarine (Butter.  And double it.)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Cashew Chicken

I found this recipe here:  http://www.favfamilyrecipes.com/2013/05/crock-pot-cashew-chicken.html

It was really good, and I'll definitely make it again.  A few comments, though:  1) I only used 2 chicken breasts, but kept the sauce ingredients the same as listed in the recipe.  We liked having a little extra "sauce," so I'll generally have the sauce proportions be twice that of the chicken.  2) I searched high and low for unsalted cashews, but came up empty-handed after stopping at two different stores (and that's more than I wanted to search with three small children in tow).  I know it makes a difference in some recipes, but this was fine with salted cashews.  I did use low-sodium soy sauce, so maybe that balanced it out?  3) It was too spicy for my husband and children.  It was on the warm side for me, but I was fine with it.  Next time, though, I'll definitely cut back on the red pepper flakes - maybe by 1/2 or more.  4) We had leftover brown rice and spaghetti noodles.  This recipe was good over both.

So, without further ado, here's the recipe:

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup UNSALTED cashews

Instructions

• Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.

Black Beans and Rice

I got this recipe from http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-and-rice.html.  I haven't tried it yet, but it looks good, and I've been looking for a good beans and rice recipe.  I'll let you know how it goes!



Yield:  Serves 4-6

INGREDIENTS

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 4-5 cups hot, cooked white or brown rice

DIRECTIONS

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Recipe Source: adapted from Weight Watchers New Complete Cookbook