Orange Cream Jell-O Salad

2 small orange jell-o packages
1 c. boiling water
1 6 oz. frozen orange juice
1 c. cold water (*use juice and oranges to replace cold water)
1 can mandarin oranges, drained
1 small can crushed pineapple, drained

Mix and set. Spread on top of set jell-o and serve.
1 small pkg. instant lemon jell-o pudding
2 c. cold milk
1 c. cool whip

Cinnamon Roll Muffins

Easy Cinnamon Roll Muffinsfrom Joy the Baker

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping

2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom

Icing

1 cup powdered sugar
1-2 tbsp milk or cream

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Let rest for 15 minutes.While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)Place pan into a cold oven, then set the oven temperature to 350F.Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.Serve warm. Leftovers can be reheated in the microwave.

Homemade French Bread

This is an easy recipe and turns out really crispy. The recipe makes a lot, though. More than can fit in my oven at one time so I halved the recipe, which is as follows. This recipe comes from one of my favorite food storage blogs, everydayfoodstarage.net. There are several videos that are on this blog if you have questions about making or forming the bread.

The pan of boiling water and steam in the oven is very important. Without the water and steam, the bread will not have a crunchy crust and is not as good.

French Bread 1-2 Loaves
1 T. yeast2
1/4 c. warm water
3 1/2 c. flour
1 T. sugar1 T. salt

Dissolve yeast in water. Then add sugar, salt and 1 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into 2 for loaves or 6 for hoagies. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags.

This recipe can be doubled to create 4 large loaves or 12 hoagie rolls.

Sticky Rice

This is a great technique for making sticky rice. It turns out perfectly every time.

3 cups water
2 cups rice
pinch salt

Put 2 cups rice in bowl or fine mesh strainer. Rinse rice in cold water until it runs clear, rinsing off all the starch. This is very important. Place rinsed rice in a pot with 3 cups water. Bring to a boil and continue boiling for about 8 minutes or until the water is below the level of the rice. There will be small craters in the rice. At this point, place the lid on the pot and turn the heat to low. Continue cooking rice for 15 minutes without peeking or stirring. This makes the best rice I have ever eaten.

Mandarin Chicken

This recipe is so good. I make extra sauce for awesome sticky rice. The technique for that is on here. I got this recipe from www.blogchef.net This is a great website...especially if you like Chinese food. Enjoy.

Ingredients:
2 boneless skinless chicken breasts
vegetable oil or cooking spray
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder


Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch

Step 1: Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.

Step 2: In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.

Step 3: Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly.

Strawberry Cheesecake Trifle

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen raspberries
Method:
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine raspberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with 1/4 of the raspberries, then adding 1/3 of the cake mixture.
6. Continue layering; finish with strawberries.
7. Cover with plastic wrap; and chill several hours.

Original recipe from Studio5

Sticky Fingers Sauce

Ingredients

3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)

3/4 c. brown sugar

2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves

Cover chicken strips with sauce.

Original Recipe from Favorite Family Recipes