Terryaki Chicken

2/3 C. soy sauce 1/2 C. brown sugar 2 cloves minced garlic 1/2 tsp. ground ginger 1 1/2 Tbl. corn starch (dissolve in some of the liquid before adding to the pot) Cook and stir until thick. Pour over 8-10 pieces of boneless, skinless chicken in a 9X13 pan. Add Peppers and Red Onions sliced (optional) and bake at 425 degrees for 30-45 minutes. Would also work in a crock pot on low all day! For feeding a crowd: 8 C. soy sauce 6-7 C. Brown Sugar (I like it more sweet so add a bit more) 12 cloves garlic minced 6 tsp. ginger 18 Tbsp. corn starch 15-20 pounds boneless skinless chicken (I like using tenders and prefer to have it thawed) Pepper and Onion optional Cook and stir until thick. Pour over chicken in a roaster on low (250 degrees) over night or approximately 8 to 10 hours and it will melt in your mouth!

Taco Braid

Ingredients 1 canister refrigerated pizza crust 2 tablespoons olive oil 1/2 cup chopped onion -optional we don't use 1 lb. Super Lean Ground Beef 3 tablespoons Taco Seasoning 1/2 cup water 1 cup Fiesta Blend shredded cheese, divided 1 tomato, diced, plus additional for top, if desired we only use for topping for my non tomato half of the family 2 tablespoons unsalted butter, melted 2 cups chopped Romaine lettuce Sour cream, guacamole and taco sauce or salsa for serving, if desired Instructions 1.Prepare a rimmed baking sheet by lining it with parchment. 2.Preheat oven to 375 degrees F. 3.in a large skillet heat the olive oil over medium heat. 4.Add the chopped onion and cook until soft, about 3 - 5 minutes. 5.Add the Super Lean Ground Beef and cook until brown. 6.Add the Homemade Taco Seasoning and water and mix until well incorporated. 7.Reduce heat to low and simmer for 5 - 7 minutes. 8.Meanwhile, transfer the piece of parchment to your work surface. 9.Place the pizza dough on the parchment and roll it so that it measures 10 X 15 - inches. 10.With a pizza cutter, make slices 1 1/2 - inches thick and 3 - inches in along both long sides of the dough. 11.Place the ground beef down the center of the dough. 12.Cover the beef with 3/4 cup of cheese and then add the diced tomato. 13.Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. 14.Repeat the wrapping with the remaining slices just until the last two. 15.Fold the remaining end up and wrap the last two slices over it to secure. 16.Gently brush the top and side with the melted butter. 17.Sprinkle the remaining 1/4 cup of cheese on top. 18.Transfer the parchment on to the rimmed baking sheet. 19.Bake for 20 - 25 minutes, until golden brown. 20.Allow to cool for 5 minutes before serving. 21.Cover with chopped Romaine lettuce and additional tomato, if desired. 22.Serve with sour cream and taco sauce.

Taco Wreath

Ingredients: 1 lbs ground beef or turkey 1 packet of taco seasoning 1 cups of your favorite shredded cheese 2 cans of Pillsbury crescent rolls Garnishes on the side: Lettuce, onions, olives, sour cream, guacamole, or salsa Heat oven to 375 degrees Cook beef or turkey in a skillet until there is no more pink. (drain oil). Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Kind of like a star formation (Dough will overlap; half of each rectangle will hang over edges of cookie sheet. Dough ring should look like a sun.) Spoon in beef mixture in a circle closest to the center of your star. Bring each dough rectangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. For parties fill the center with the toppings.

Crockpot Cinnamon Almonds

1 1/2 C sugar 1 1 /2 C brown sugar 3 Tbsp. Cinnamon 1/8 tsp. salt 1 egg white 2 tsp. vanilla 3 C raw almonds 1/4 C water Mix together Sugars, cinnamon, and salt. Set aside. In another bowl whisk egg whites and vanilla until frothy. Add almonds. Thoroughly coat almonds in the egg white mixture. Add cinnamon mixture to almonds and toss to coat. Thoroughly spray crock pot with non stick spray and add almond mixture. Cook on low 3 to 4 hours stirring every 20 minutes. In the last hour add the water and stir well. This ensures the crunchy coating. Spread the almonds on parchment to cool, separating so there are no large mounds.

Home Made Big Hunk Candy Bars

Ingredients •16 ounces peanuts (use the roasted salted peanuts not raw) I use about half this because we don't love nuts at our house. •21 ounces Kraft Marshmallow Creme (3 jars) •2¼ cups light corn syrup •2¼ cups sugar •1½ teaspoons vanilla •6 tablespoons butter, melted •¼ teaspoon salt Instructions 1.Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet. In a large mixing bowl put the marshmallow creme, and then set aside. 2.In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 280 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 280 degrees! (Trust me on this - do not stir while it's reaching the 280 degrees) 3.Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed). 4.Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated. 5.Pour into the prepared pan and spread evenly over the peanuts. Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.

No Bake Pumpkin Pie

Ingredients •1 premade graham cracker crust •(1) 15 oz can of pumpkin pie filling •1 small container Cool Whip •1 tsp cinnamon •(1) 8 oz package of cream cheese, room temp Instructions 1.In a medium mixing bowl, whip the cream cheese until it is a bit fluffy. 2.Slowly add in pumpkin pie filling and mix on low until blended. 3.Mix in cinnamon. 4.Once you have that mixture, slowly fold in Cool Whip until just blended. (it won't be pretty so don't think you're doing something wrong there) 5.Pour into pie crust. 6.Chill for at least 2 hours before serving. 7.Top with a dollop of whipped cream when serving.

Christmas Crack

4 cups Corn Chex (about half a box) 4 cups Golden Grahams (about half a box) 2 cups shredded coconut 1/2 cup slivered almonds 1 1/2 cup butter 2 cup sugar 2 cup corn syrup M&M's Combine the two cereals, coconut and almonds in a large mixing bowl. None of us do coconut at our house and half us don't do nuts and I rarely have Golden Grahams on hand so we just use 11 Cups of Chex (usually a variety of corn, rice, and flavored) In a medium pot, combine the butter, sugar and corn syrup over medium heat. Let cook, stirring constantly, until it reaches the soft ball stage. About 235' F. Pour the sugar mixture over the cereal mixture and stir until well combined. Then spread out the Christmas Crack on a cookie sheet spread M&M's on top and try to forget about for a couple hours until set. It won't completely dry out, there will a little stickiness left. Keep in a air tight container.