Cashew Chicken

4 Chicken breast halves, cut into pieces

1 Teaspoon Sugar

4 Tablespoon Cornstarch, divided

1/2 Teaspoon Salt

1/4 Cup Soy Sauce

1 Teaspoon Vinegar

1 Teaspoon Worcestershire sauce

3 Tablespoon oil

2 Cups Hot Chicken Broth

2 Teaspoon Lemon Juice

1/2 Cup Cashews

Cooked Rice

-In a large bowl combine sugar, 2 tablespoons cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.

-Dredge the chicken pieces in this mixture and then drain the mixture from the chicken, but save the mixture for later.

-Fry the chicken in the hot oil until it is lightly brown and tender (about 10 minutes).

-Remove the chicken from the oil and drain any excess oil from the pan.

-Add the remaining cornstarch and mixture to the skillet and blend well.

-Add the chicken stock and bring to a boil stirring constantly. Continue cooking until it has thickened up a bit.

-Add the lemon juice and the chicken chunks and reheat (do not boil).

-Add the cashews and mix all together until thoroughly heated.

-Serve over hot rice.

Fried Shredded Flank Steak Over Rice

Flank Stead

3 Cans of Beef Broth

1 Tablespoon Beef Bullion

2 Tablespoon Butter

2-3 Garlic Cloves, minced

1/2 Onion, cut into strips

McCormick GrillMates: Montreal Steak

2 cups uncooked rice

Salt and Pepper to taste

-In crock pot pour the beef broth over the flank steak and add the beef bullion.

-Let it cook on low for about 6 hours.

-When steak is done shred it and set it aside.

-Cook rice according to directions.

-In a large skillet melt 1 tablespoon butter on medium heat.

-Once butter is melted add the onion and saute.

-When onions are done, set them aside.

-Add another tablespoon of butter to skillet and saute the garlic.

-Add the shredded steak and sprinkle with Montreal Steak seasoning.

-Fry steak until slightly crispy.

-Place fried shredded steak over rice and top with the onions.

-Add salt and pepper to taste.

Avocado Dipping Sauce

1/4 cup smashed fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

1 dash dried dill weed

1 dash garlic powder

1 dash pepper

-Combine all ingredients in a small bowl and mix well.

Southwest Egg Rolls

2 cups cooked shredded chicken

1 tablespoon vegetable oil

2 tablespoons minced red bell peppers

2 tablespoons minced green onions

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

1/2 tablespoon dried parsley

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1 dash cayenne pepper

3/4 cup shredded monterey jack cheese

5 flour tortillas

-In a large skillet preheat vegetable oil over medium heat.

-Add the red peppers and onion to the pan and saute until tender.

-Add the shredded chicken, black beans, spinach, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook until everything is well mixed and heated.

-Remove the pan from the heat and add the cheese. Stir until it's melted.

-Warm the tortilla shells and spoon approximately one-fifth of the mixture into the center of the tortilla.

-Fold the ends in and then roll the tortilla over the mixture.

-Place the all the egg rolls on a plate and cover them with plastic wrap.

-Place in the freezer for at least 4 hours.

-When it is time to cook them preheat 4-6 cups of oil in a pot to 375 degrees.

-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to a paper towels.

-Slice each eggroll diagonally lengthwise and serve with avocado dipping sauce (recipe under appetizers and dips).

Beef Taco Skillet

1 lb ground beef

1 can Campbell's Condensed Tomato Soup

1/2 cup Chunky Salsa

1/2 cup water

6 Flour Tortillas (cut into 1" pieces)

1 cup shredded Cheddar cheese (separated in half)

1 can pinto beans

sour cream for topping

-Cook beef in large skillet over medium heat until well browned. Drain fat/grease.

-Stir in soup, salsa, water, tortillas, 1/2 cup cheese, and beans into the skillet. Heat to a boil.

-Reduce heat to low and cook for 5 minutes.

-Serve and top with remaining cheese and sour cream.

Rice Crispy Treats

1/4 cup butter

10 oz bag of marshmallows

6 cups Rice Crispy Cereal

-Melt butter in a large pot on low heat.

-Add bag of marshmallows and stir until melted.

-Remove from heat and add the Rice Crispy.

-Stir until well mixed.

-Place in a greased pan and let cool.

Garlic Bacon Chicken Farfalle Pasta

16 oz Farfalle pasta

1 cup heavy whipping cream

4 chicken breasts, boneless and skinless

2-3 garlic cloves, chopped

1/2 tablespoon pepper

1/2 cup butter

1 pound bacon, cooked and crumbled or one small bag of the salad bacon bits

1/2 cup shredded Parmesan cheese

Lawry's mesquite marinade with lime juice (enough to coat chicken)

McCormicks Grill Mates Montreal Chicken seasoning

1 Hour Before Serving:

-Cut the chicken into small chunks. Season to your liking with the Lawry's marinade and the Grill Mates seasoning.

-Set in the fridge to marinade for at least 1 hour.

30 Mins. Before Serving:

-Boil pasta according to the directions on the box and drain when finished. Set aside.

-Fry chicken in a medium skillet. Add the chicken to the pasta and set aside.

-In another medium/large skillet melt the butter.

-Once butter is melted add your garlic, pepper, Parmesan cheese, bacon, and whipping cream.

-Whisk together on a medium low heat for about 5 mins.

-Pour mixture over the pasta and chicken.

-Mix thoroughly and serve with a little more Parmesan cheese on top.

Char's Shredded Pork

Pork Roast

2 White Onions; chopped

2 Tablespoons Salt

1 Cup Sugar

Vegetable Stock

2 Cups Club Soda

1-1 1/2 Cups Brown Sugar (depends on how sweet you want it)

1 Taco Seasoning Packet

1 1/2 Cans Enchilada Sauce

-Place pork roast in a crock pot with onions, salt, and sugar.

-Add the vegetable stock so that it almost covers the pork.

-Cook on low for 7-8 hours or on high for 4-6 hours.

-When pork is done, shred it.

-One hour before pork is done you want to make the sauce.

-In a medium pot add the club soda, brown sugar, taco seasoning, and enchilada sauce.

-Mix and let simmer on a medium low heat for one hour.

-Once the sauce is warmed and the pork is shredded mix it all together. This is really good in a tortilla or with rolls.

Pumpkin Pancakes

2 cups pancake mix

2 tablespoons packed brown sugar

2 teaspoons ground cinnamon

1 1/2 cups (12 oz can) evaporated milk

1 teaspoon ground allspice

1/2 cup Libby's solid pack pumpkin

2 tablespoons vegetable oil

2 eggs

1 teaspoon vanilla extract

-In a large mixer bowl combine biscuit mix, sugar, cinnamon, and all spice.

-Add evaporated milk, pumpkin, oil, eggs, and vanilla and beat until smooth.

-Pour 1/4 to 1/2 cup batter onto heated and lightly greased griddle.

-Cook until top surface is bubbly and edges are dry.

-Turn and cook until golden.

-Serve with syrup or honey.

(Makes about 16 pancakes_

*Recipe by Clarissa Meegan*

Bacon Ranch Cheeseburger Chicken

1/2 pound bacon; cooked and chopped into bits

6 chicken breast thin

2 tablespoons olive oil

2 tablespoons butter

1/4 cup Teriyaki sauce

1/2 cup Ranch dressing

1 cup shredded Cheddar cheese

-Preheat oven to 350 degrees and spray and 9 x 13 baking dish with a non stick butter spray.

-In a large skillet heat oil and butter over medium-high heat.

-Add chicken breast and saute 4 to 5 minutes on each side until it is lightly browned.

-Place browned chicken breasts in the 9 x 13 baking dish.

-Cover chicken with Teriyaki sauce and Ranch.

-Sprinkle with cheese and top with bacon bits.

-Bake for 25 to 35 minutes, or until the chicken is no longer pink and the juices run clear.