Recipes to Try

RAINBOW PINWHEEL COOKIES
These look really fun and easy to make!

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

DIRECTIONS

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.

Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

recipe found here: http://creativehomemakers.blogspot.com/search/label/KITCHEN


BEST BAKED CORN
1 cup milk (separated into 3/4 cup and 1/4 cup)
2 tablespoons butter
1 tablespoon sugar
2 tablespoons flour
1 15-oz can of corn (whole and drained)
2 eggs (well beaten)

boil 3/4 cup milk with butter and sugar.  Dissolve flour in 1/4 cup milk.  Pour flour mixture into milk mixture to make a thin white sauce.  Add to drained corn in a 1 to 1.5 qt. Pyrex loaf pan.  Mix in eggs.  Bake 1 hour at 400º.


PEANUT BUTTER DREAM PIE
4 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup peanut butter
1 (8 oz.) carton Cool Whip, thawed
chopped peanuts, snickers, peanut butter cups, grated chocolate, etc. (optional)
1 baked pie shell (or substitute a graham cracker, or chocolate graham crust)


--Whip the cream cheese until fluffy and soft. Beat in sugar and peanut butter. Fold in Cool Whip. Put in a small baked pie shell and top with chopped peanuts or grated chocolate (or other), if desired.

found here:  http://myfavoriterecipes-rejoice.blogspot.com/

BAKED ORANGE CHICKEN
2 lbs. boneless, skinless chicken breasts, cut into 2 inch cubes
1/2 cup flour
1 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. butter or oil (I used butter)
1 1/2 cups water
1/4 cup plus 2 Tbsp. fresh orange juice
1/3 cup rice vinegar
2 1/2 Tbsp. soy sauce
1 Tbsp. orange zest
1 cup brown sugar
1/2 tsp. finely minced ginger (NOT ground ginger)
1 tsp. minced garlic
2 Tbsp. green onion
3 Tbsp. cornstarch
1/4 cup water
--Heat oven to 350 degrees. In a shallow bowl, combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly. Pour melted butter or oil in a baking dish. Arrange chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees. Meanwhile, in a medium saucepan, combine water, orange juice, rice vinegar, soy sauce, and orange zest and whisk over medium heat for a few minutes. Stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water till dissolved and add to the sauce to thicken. After chicken has baked the 30 minutes, turn each pice over and pour 1/2-3/4 of sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting often. Serve chicken over rice with extra sauce on the side.

HEALTHY 'FRIED' CHICKEN
1/3 cup reduced-fat buttermilk
1/8 tsp. paprika
12 oz. boneless, skinless chicken breast tenders (~8-10 pieces)
1/3 cup twig-shaped bran cereal
1/3 cup panko bread crumbs
1 tablespoon dry onion soup mix
salt to taste (optional)

1.  Combine buttermilk and paprika in a large ziplock plastic bag.  Mix well.  Add chicken tendres, seal bag.
     Toss to coat completely.
2.  refrigerate for a minimum of an hour.
3.  preheat oven to 375º
4.  Process cereal in a food processor until it reaches a fine-crumb consistency.  Combine cereal crumbs and
    remaining ingredients in a large shallow bowl.
5.  Drain chicken tenders and discard buttermilk.  Coat each chicken tender with crumb mixture and arrange
    on a lightly greased baking sheet.
6.  Bake 20 minutes or until crisp is done, turning once after 10 minutes.

MEXICAN LASAGNA
http://recipeshoebox.blogspot.com/2009/01/mexican-lasagna-recipe.html

SPINACH LASAGNA ROLLS (HEALTHY VERSION)
https://sites.google.com/site/recipeshoeboxprintablepages/spinach-lasagna-rolls (to see recipe with pictures, go to recipeshoebox.blogspot.com)