Stuffed Chicken

 3 chicken breast, sliced in half and pounded thin

6 oz feta cheese

4 oz sun-dried tomatoes, chopped

1/4 c pesto

Italian bread crumbs

1. Pound chicken breast until thin.

2. Mix feta, tomatoes, and pesto together.

3. Spread feta mixture on chicken.

4. Roll chicken up and secure with toothpick.

5. Dredge roll in bread crumbs to coat.

6. Bake at 400 for 15-20 minutes until inside of roll is cooked.

Lasagna Soup

1/2 lb ground beef

1/2 lb Italian sausage 

1 medium onion, finely diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

8 cups chicken broth

2 T tomato paste

1/2 t red pepper flakes

1/2 T Italian seasoning

9 lasagna noodles, broken into small pieces (next time I might just used a wide egg noodle)

10 oz ricotta

1 cup shredded mozzarella

1/2 c grated Parmesan

Cook ground beef and Italian sausage with diced onion. Add garlic, cook for 1-2 minutes. Add broth, marinara, and seasonings, bring to a boil and simmer. After 10 minutes, add noodle pieces and cook until soft. 

Mix cheeses together, add as a topping for soup. 

Orange Chicken

 3 chicken breasts, cut into 1” cubes

1/3 c cornstarch

1/3 c flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp pepper

3 eggs

1 1/2 c orange juice

1/2 c sugar

1/4 c soy sauce

1/4 c rice vinegar

1/2 tsp red pepper flakes

1 tsp grated fresh ginger

3-4 garlic cloves

orange zest

• To make orange sauce:
• In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
• In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
• To make chicken:
• Place flour and cornstarch, garlic and onion powders, and black pepper in a shallow dish or pie plate. Add a pinch of salt. Whisk in eggs. 
• Dip chicken pieces in egg and flour mixture.
• Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
• Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
• Toss chicken with orange sauce. Serve it with a sprinkling of green onion and orange zest, if so desired.

Ekho’s Fruity Pebble Cookies

Ingredients

• ▢ 
• ▢ 3/4 cup butter soft

• ▢ 1/2 cup sugar
• ▢ 1/2 cup brown sugar
• 2 eggs
• 1 T vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• ▢
  
  
• ▢ 1 1/2 cups Fruity Pebbles cereal
• 1 generous cup white chocolate chips (measure with your heart)

1. Cream butter and sugars, then add vanilla and eggs.

2. Add flour, baking soda, and salt, mix until consistent.

3. Add cereal and white chips.

4. Scoop into balls and drop onto greased cookie sheet.

4. Bake in preheated 350 oven for 9-11 minutes.

Apple Butter

 16 cups applesauce

4 cups sugar

1 cup vinegar

1 1/2 T cinnamon

Dash salt

1/4 tsp caramel flavoring (optional)

Banana cake frosting

 This turned out as a great whipped frosting when beat.

1c cream

1 c white sugar

1 1/4 c brown sugar

1T corn syrup

1/2 tsp cr tartar

Boil gently until 240 degrees. Take off heat, drop 2 T butter. Don’t stir. Cool to below 150. Add 1tsp vanilla. Beat on high til almost set. 

Beer Batter Onion Rings

 2 cups flour

2 tsp paprika

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

12 oz beer

2 large onions

Vegetable oil

Whisk together 1 1/2 c flour with spices. Stir in beer until well combined, then let batter rest at room temp for 10 minutes.

Cut onion into rings. Dredge in flour, then dip in batter.

Fry at 375 for 2-3 minutes.