Cashew Chicken

6-8 boneless, skinless chicken breast, cut into small bite sized pieces
1 clove garlic, minced
1/4-1/2 t ground ginger (put in desired amount, according your taste)
1 t. pepper
1/8 t. cayenne pepper
1/2 c. soy sauce
3 T. ketchup
1 T. brown sugar
2 T. vinegar
1 c. cashew pieces


Put a small amount of oil into a frying pan, heat. When oil is hot add chicken pieces. Brown until chicken is entirely cooked. In a small bowl combine soy sauce, vinegar, sugar, garlic, ginger, ketchup and cayenne, pepper and mix together; pour over chicken. Simmer for 15-20 minutes so that meat can absorb the flavor of the sauce. Add cashews and simmer for 5 more minutes. Serve hot over steamed rice

Review: Good Stuff! Next time I make it I won't put quite so much Cayanne pepper though, it was a bit spicy for my family. Also I added more brown sugar than it called for(of course)

Recipe from Better than Burgers

Cinnamon Butter- (ht)

Cinnamon Butter
1 cup REAL salted butter
6 Tbsp. Powdered Sugar
1 tsp. cinnamon


Beat butter, sugar and cinnamon till soft and smooth. Refrigerate till served.

Recipe from Better than Burgers

Chicken Cordon Bleu Wraps

3/4 pound slice roasted chicken, from the deli
1/2 pound black forest ham, from the deli
4 wedges of creamy Swiss cheese such as Laughing Cow (or you can use spreadable cream cheese)
4 Tbsp mayonnaise
2 Tbsp creamy honey Dijon mustard
1 cup baby spring mix lettuce or baby spinach
4 (8 inch) tortillas
1. In a bowl, mix together the mayo and mustard. Set aside.

2. With each tortilla, spread one wedge of cheese even over the entire tortilla. Next, place a couple slice of chicken on the tortilla follow by a couple pieces of ham. Be sure to leave one end of the tortilla uncovered(about a 1 inch section). This will be the end you will roll the tortilla up to. The uncovered part will help seal the sandwich with the little bit of cheese spread on it.

3. Spread about 1 Tbsp of the mayo/mustard mixture evenly over the chicken and ham. Place a few pieces of lettuce on the tortilla. Roll the tortilla into a log, rolling toward the post of the tortilla that isn’t covered with meat. Wrap tightly with plactic wrap. Repeat with remaining tortillas.

4. Keep logs wrapped tight until ready to serve. Slice each wrap in half on a diagonal to serve.

Review: Yummy stuff, I love wraps

Recipe from Real Mom Kitchen

Sour Cream Banana Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour

1.Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.Bake for 1 hour, until a toothpick inserted in center comes out clean

Review: Best banana bread ever! I couldn't believe how good this stuff was and it was really easy to make. The only thing I did differently was that I put a whole teaspoon of salt. This is my new favorite bread.

Recipe from allrecipes.com

Broccoli Cheese Soup

1 can chicken broth
1 small onion, diced
1/3 c. flour
¼ c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 ½ c. shredded cheddar cheese (sharp)
½ c. shredded swiss cheese
1 lg. head steamed chopped broccoli (chopped VERY small)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes approximately 4 servings in bread bowls.

Review: I really liked how with this recipe you steam the broccoli seperately and then you add it to the rest of the soup. That way you know your broccoli won't be over cooked. It tasted really good also.

recipe from Cooking a la Mode

Italian Bread Bowls

1 ½ Tbsp. yeast
2 ½ c. warm water
2 tsp. salt
2 Tbsp. vegetable oil
7 c. flour
2 Tbsp. cornmeal
1 egg white
1 tablespoon water

**Yields: 6 bread bowls

In the bowl of an electric mixer, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed.

Knead dough for about 6 minutes with and electric mixer or by hand, adding a little more flour if necessary. Lightly spray a large bowl with Pam. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 6 equal portions. Shape each portion into a nice, smooth, round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Review: These bread bowl are okay, not my favorite but they served their purpose.

Recipe from Cooking a la Mode

Chicken Salad Avocado Wrap- (ht)

1 Cup Cooked Chicken (about 1 large chicken breast), cooked and chopped fine
2 Tbsp Mayonnaise
2 Tbsp Parsley
Juice of 1/2 Small Lemon
2 Tbsp Dill Pickle, chopped fine
1/4 Tsp Salt
1 Avocado, Cut into fourths
4 Tortilla Wraps

1. Combine the first 6 ingredients in a bowl and mix.
2. Warm a tortilla for about 30 seconds on each side (you can do this on top of the stove or in a microwave for 15 seconds in between moist paper towels).
3. Place 1/4 of an avocado, cut into slices, on the half of the tortilla nearest to you.
4. Spread 1/4 cup of Chicken Salad on top of the avocado.
5. Roll the wrap away from you and cut into halves.
6. Serve.

Recipe from Weelicious