Ginger Sesame Chicken

1 Tbsp. cornstarch
3/4 cup chicken broth
2 Tbsp. sesame seeds
2 Tbsp. maple syrup
4 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
2 Tbsp. olive oil, divided
1 cup chopped green pepper
1/2 cups chopped onion
Hot cooked rice

In a small bowl, combine the first seven ingredients until blended; set aside.

In a large skillet or wok, stir-fry chicken in 1 tablespoon of oil for 4-6 minutes or until no longer pink. Remove and keep warm.

Stir fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice. Serves 4.

I got this recipe from Simple & Delicious --July/August 2009 issue, p. 12

Sara's Chocolate Chip Oatmeal Cookies

This recipe is from my friend Sara. Every recipe from her is fabulous!

1 cup butter/margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon of vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups of oatmeal
1 package of chocolate chips (I’ve been using milk chocolate, yummy)

Beat butter, sugars, eggs and vanilla. Mix flour, baking soda, and salt together in a separate bowl. Add and stir. Add oatmeal and stir. Add chips and stir. Heat oven to 375. Bake on ungreased cookie sheet for 12-14 minutes. Enjoy!!!!!

Homemade Granola Bars

2 cups rolled oats
1/2 to 3/4 cup brown sugar
1/2 cup wheat germ
1 cup flour
3/4 tsp cinnamon
3/4 tsp salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil (or apple sauce)
2 tsp vanilla
3/4 cup raisins (or other add-in: chocolate chips, craisins, etc)
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, salt and raisins (or add-in). Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into a greased 9x13 baking pan. Bake at 350 degrees for 30-35 minutes for crunchy bars (20-25ish minutes for chewy bars), until the bars begin to turn golden at the edges. Cool for 5 minutes then cut into bars while still warm. Do not allow the bars to cool completely before cutting or they will be too hard to cut.

I got this from my cousin Heather! :)

Cheese Crackers

1 pound sharp cheddar or aged Swiss cheese (grated yourself)
1/2 cup butter, softened
2 tsp. Worchestershire sauce
dash of red pepper sauce
1 1/2 cups flour
1/2 tsp. salt
1 tsp. paprika

Preheat oven to 375 degrees. In medium bowl, cream the cheese, butter, Worchestershire sauce and hot red pepper sauce until smooth. In separate bowl, toss flour and seasonings with a fork. Gradually add to cheese mixture. Mix until dough holds together and shape into small logs. Either slice thinly with a string, or put into a cookie press. Cook on ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Remove and cool on rack. Makes 4 dozen.

Fabulous Sugar Cookies

1 cup sugar

1 cup (2 sticks) butter, softened

2 eggs

1/2 tsp. lemon extract

1/2 tsp. vanilla extract

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

Beat butter and sugar with a mixer on medium speed until light and fluffy. Beat in eggs and extracts until well blended. Beat in one cup of flour, baking powder and salt until well blended. Gradually add the remaining cups of flour. Beat on low until soft dough forms. Divide dough into 3 discs and wrap in plastic wrap (or place in Ziploc bags). Put in refrigerator for 2 hours, or until dough is firm.

Preheat oven to 375 degrees. Place one disc at a time on a floured surface and roll out dough to 1/8 inch thick. You may want some flour on your rolling pin; the dough is sticky. Cut dough with lightly floured cookie cutters. (You may need to place dough back in the refrigerator if it gets too sticky.) Place cookies on an ungreased cookie sheet an inch apart. I always use parchment paper. Bake for 7-9 minutes or until cookies are set. Ice with icing below:

Icing

1-1/2 cups powdered sugar

2 Tbsp. milk

1/8 tsp. almond extract

1/8 tsp. butter flavoring

Okay, so I use the same basic icing recipe for the base coat as piping, but the base coat is thinner and the piping icing is thicker. The flavor is delightful, but not as durable as royal icing (like for shipping). Let the icing set over night before packaging.

Store cookies loosely covered at room temperature up to a week. Makes 2-3 dozen, depending on the size of the cookies.

Mom's Banana Bread

5 or more ripe bananas
4 eggs, well beaten
1/2 cup applesauce
1/2 cup oil
2 cups sugar
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup broken walnuts, optional

In a small bowl or blender, beat bananas to a liquid; add eggs. In a large bowl, cream oil, applesauce and sugar. Add banana mixture. Combine flour, soda and salt; blend into batter. Stir in nuts. Bake in two well-greased loaf pans at 300* for 1 hour and 15 minutes, or until firm ot the touch. Makes 2 loaves.

From my Mom

Raspberry Oatmeal Bars

1 package of yellow cake mix (18-1/4 oz.)
2 1/2 cups quick oats
3/4 cup butter, melted
1 jar (12 oz.) seedless raspberry preserves
1 Tbsp. water

Combine cake mix, oats and butter in a large mixing bowl. Mix until crumbly. Press 3 cups of the oat mixture into a 9 X 11 inch baking pan. Bake at 350* for 10 minutes. Cool on wire rack for 10 minutes.

In a small bowl, mix the preserves and water. Spread over crust.

Sprinkle with remaining oatmeal mixture. (I like to press the top layer down just a little.) Bake for 25-28 minutes, or until the edges get browned. Cool on wire rack in the pan. Cut into bars. Makes about 2 dozen.

From Simple & Delicious Set/Oct 2009 page 57