Chicken Fingers

4-6 Chicken breasts sliced, about 1/2 inch thick slices
8 oz bread crumbs (I don't think you need this many) To make this gluten free, save crusts of gluten free bread and put in a food processer and chop really fine.
1/2 c parmasean cheese
1 tsp. salt
1 tsp onion powder
1 stick melted butter (sometimes I need a bit more)

Mix together bread crumbs, cheese, salt and onion powder.  Dip chicken in butter; roll in bread crumb mixture and place on an ungreesed cookie sheet.  Refrigerate until ready to cook.  Bake on 350 degrees for 15-20 minutes, turning once.

Peanut Butter Popcorn

4 quarts popped popcorn (pick out "Grannies")

Spread evenly on a large long pan

Melt and bring to a slight boil:

1 C brown sugar

1 1/2 C Karo syrup

Remove from heat and quickly add:

1 C peanut butter

1 tsp vanilla

Pour over popped popcorn and mix thoroughly.



Thai Beef Stir Fry

Recipe from Taste of Home Busy Family Favorites

2 Tbsp. cornstarch

3/4 c water

2 Tbsp plus 1 1/2 tsp chunky peanut butter

4 Tbsp soy sauce

1 1/2 pounds beef top sirloin steak, thinly sliced

2 Tbsp olive oil

1 each med. green, sweet red and yellow pepper, julienned

1 8 oz can bamboo shoots, drained

1/2 c julienned carrot

1/2 tsp. crushed red pepper flakes

1 1/2 tsp minced garlic

1. In a small bowl, combine cornstarch and water until smooth.  Stir in peanut butter and 3 Tbsp soy sauce; set aside.

2. In a skillet, stir fry the beef, and remaining soy sauce in oil until meat is no longer pink; remove  and keep warm.  Add peppers, bamboo shoots, carrot and pepper flakes; stir fry for 2-3 min. or until tender.  Add garlic; cook 1 min. longer.

3. Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 1 min. or until thickened.  Return beef mixture to the pan.  Serve with rice.

6 servings

We served with Thai Kitchen stir fry rice noodles.

Breadsticks

2 cups warm water
2 Tbsp. yeast
4 Tbsp. oil
1/2 tsp. sugar
1 1/2 tsp. salt
5 cups bread flour

Mix the first 5 ingredients together.  Add the flour slowly.  Roll out and cut into strips.  Baste with melted butter (1 cube) and garlic.  Sprinkle with parmasean cheese.

Bake @ 425 degrees for 10-12 minutes, until golden brown.

These come out fluffier if you let them rise before rolling them out.

Taco Soup

1 pound of hamburger cooked and greese drained
2 can black beans, rinsed and drained
2 cans corn (add whole can)
1 can chilies
4 Tbsp. chili powder
2 cans tomatoes
2 cans water

Serve with Freetos, sour cream and cheese.

Ground beef and cabbage

1 pound ground beef
1 package shredded cabbage
1/4 cup dried onion
1 heaping cup chopped carrots
2 tsp. ginger
2 tsp. garlic
1/4 cup soy sauce

Cook the ground beef and onion until crumbly.  Drain an excess greese.   Add ginger, garlic and soy sauce.  Cook for a couple of minutes.  Transfer ground beef to a bowl and set aside.  Cook the carrots for a few minutes.  Add the cabbage.  Cook until tender.  Add 1/4 cup of water if needed to steam the vegetables.

Serve over rice.

Cream Puff Dessert

Boil: 1 C. Water
1 cube butter
Take off heat add: 1 C. Flour
Gradually add 5 eggs

Spread on a greased jelly roll pan. Bake 425 degrees for 20 minutes. Cool.

Mix 1 lg. Box vanilla instant pudding
Add package cream cheese

Spread on cool crust. Top with cool whip, drizzle with chocolate syrup.