Creamy Chicken Noodle Soup

3 Chicken breats
2 qt. water
4 chicken bullion cubes
1 tsp. salt
3 large carrots, cut diagonally 1/4 in slices
2 large stalks celery
1 medium onion, chopped
1/4 tsp pepper
1/4 tsp poultry seasoning
1/4 tsp sage
1 tsp celery salt
1 Tbs dried parsley
3 C. homemade or 8 oz pkg wide noodles
1/2 c. butter
3/4 c. flour
1 can evaporated milk

Cook chicken in 2 quarts water with bullion until tinder. Remove chicken from liquid and add vegetables, pepper, poultry seasonings, sage, celery salt, and parsley. Cook until almost tender (DO NOT OVER COOK!) Drop in noodles and cook until done. Add butter to vegetables and noodles. Combine flour and evaporated milk (stir well) and add to vegetable-noodle mixture stirring constantly until thickened. Add chicken cut into bite-size pieces.

Homemade Noodles:
1 C flour, sifted
1 large well beaten egg
2 TBS milk
1/2 tsp salt

Combine all ingredients to make a stiff ball of dough. On lightly floured surface, roll dough until very thin. Cut into strips (can use pizza cutter); drop into boiling soup. Cook 8 to 10 minutes. Enjoy!

Sweet and Sour Meatballs

4 lbs. ground beef
4 Tbsp. cornstarch
8 Tbsp. chopped onion
4 eggs, lightly beaten
4 tsp. salt
pepper to taste

Mix all ingredients and form into the size of ping-pong balls (50). Brown in a small amount of oil. Drain.

For sauce:
3 Tbsp. butter
6 Tbsp cornstarch
6-8 Tbsp. vinegar
1 ½ cup sugar
3 cups pineapple juice
3 Tbsp. soy sauce
1 cup water

Heat together butter, juice, sugar, vinegar, and soy sauce. Mix water and cornstarch and add to hot juice and cook until thickened. Add meatballs, pineapple chunks, and ½ green pepper cut in bite size pieces. Heat, but not too long. Green pepper should be crunchy. Serve over rice. This is great to freeze or easy to cut in half. I sometimes use brown sugar and cider vinegar for a more zippy flavor.

Totally Vanilla Cake

1/2 C. milk
1 C. pecans
1 C. butter
1 box vanilla wafers, pulverized fine (plus 2 Tbsp. flour)
7 oz coconut
2 C. sugar
6 eggs

Cream butter with electric mixer until fluffy. Gradually add sugar and beat well. Add eggs one at a time and mix well. Add milk and vanilla wafer mix alternately. Fold in coconut and pecans. Pour into well greased and floured Bundt pan. Bake 1 hour at 325 degrees.

Homemade Hot Cocoa

3-4 candy canes crushed
1 Cup powdered sugar (sifted)
1 Cup powdered nondairy coffee creamer
1/4 Cup unsweetened cocoa

Combine all ingredients and store in an airtight container. To serve add 1/4 cup of cocoa mix to 3/4 cup boiling water.

Kiss Pretzels

1 bag pretzels (waffle or twists)
1 bag kisses (milk chocolate or hugs)
1 bag M&M's (milk chocolate or mint)
LOTS OF LITTLE KIDS TO HELP!

Cover baking pan with pretzels and top with kisses. Warm in oven to 175 and bake for 4-6 min. Check oven often! Hugs melt faster than Kisses. When they kisses are still warm press down tip with an M&M. You can use any flavor kisses or m&ms you want. These are great to make with the kids at Christmas.

Turtles

½ pound soft caramels
2 T heavy cream
1 pound pecan halves
1 large bag MILK CHOCOLATE chips

Unwrap caramels and heat over hot water (I use two sauce pans), add heavy cream. Cover cookie sheets with wax paper and arrange pecans in groups of threes. Drip caramel over pecans and put in freezer to harden. Melt chocolate over hot water and coat one side refrigerate, repeat on the bottom. Store in the fridge or freezer until ready to eat.

My Favorite Chocolate Chip Cookies

3/4 cup sugar
3/4 cup brown sugar
1 cup stick butter (I use one stick butter one margarine)
1 large egg
2 1/4 cup flour
1 tsp baking powder
½ tsp salt
1 cup nuts
3/4 pkg chocolate chips

Mix in order. Drop cookies on sheet and bake 375 for 10-12 min. Enjoy

Cheesecake Factory Cheesecake***

Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 Tbs melted butter
9" spring pan coat with butter

Mix all nuts and vanilla wafers with melted butter and press into the buttered spring pan. Try to line the sides about 1 ½” up the sides.

Filling:
1 ½ lb cream cheese
1 1/3 cup sugar
5 large eggs
16 oz sour cream
1/4 cup flour
2 tsp vanilla
2 tsp lemon juice

All above ingredients should be at room temp before you begin.

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout mixing. Add the sugar and one egg at a time beat after each egg. When the eggs have been mixed into the cream cheese add flour, vanilla and lemon juice. Mix well. Add the sour cream and mix.

Pour cream cheese mixture into spring pan. Place on the top rack in the middle of a 325 preheated oven for one hour and 15 min. When the time is up prop open the oven door and leave in the oven for one hour. After one hour remove from oven and let cool completely. Refrigerate for 24 hours before topping and serving. Top with berries or caramel and nuts.

My Favorite Soft Sugar Cookies

1 cup sugar
½ cup margarine
1 egg
½ cup milk
3 ½ cups flour
½ tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla

Cream butter and sugar, add egg. Then milk and dry ingredients alternately. Roll out and bake. 350 for 8-10 min. Poke with finger to determine if they are done. Do Not cook until brown! Best with cream cheese frosting.

Cherry Coke Salad

2 Small Pkgs Cherry Jello
2 cups hot water
8 oz Coke (Caffeine Free)
1 small can crushed pineapple
1 can cherry pie filling

Dissolve jello with hot water. Add all ingredients. Put in 9X13 pan and refrigerate.

Topping:
1/2 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar

Whip whipping cream and add cream cheese and powdered sugar. Pour over top of cherry jello after it has set.

Orange Jello Salad

1 Lg. Pkg. Orange Jello
1 Small Can Crushed Pineapple (partially drained)
2 Cans Mandarin Oranges (totally drained)
1 Carton Cottage Cheese
1 12 oz Cool Whip

Mix orange jello, crushed pineapple and oranges in bowl, set in refrigerator overnight. Add cottage cheese and cool whip just before serving. You can substitute any flavor jello and fruit. Strawberry and raspberry are really good too with fresh fruit. I have also used sugar free jello and low fat whip cream and cottage cheese.

Pomegranate Salad

Seeds from 2 pomegranates
2 Granny Smith Apples Cut up into small pieces
1 Large Box of Cran-raspberry Jell-o
Whip cream

Prepare jell-o as directed. Pour over seeds and apples. Set up about 5 hours and top with whip cream.

Raspberry Pretzel Salad

Mix and bake 5 min at 400 degrees, cool.
2 cups semi-crushed pretzels
½ cup melted butter
2 Tbs. Granulated sugar

Mix and pour over crust and let set.
8 oz. Softened cream cheese
1 cup drained crushed pineapple
1 cup cool whip
1/4 cup granulated sugar

Set partially before pouring over creamed cheese layer.
1 lg. pkg. Raspberry jello
2 cups boiling water
fresh or frozen raspberries
After dissolving the jello pour in a 10-12 oz pkg of frozen berries. Since they are frozen it doesn’t take long to set up. When it starts to set up a little pour over cream cheese layer and refrigerate. This is best served the day it is made or the pretzels go soggy.

Easy Cheesy Scalloped Potatoes

5 cups sliced unpeeled potatoes
2 T oil
1 cups copped onions
5 garlic cloves peeled and minced
1 tsp dried basil
½ cup chopped green bell pepper
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 ½ tsp salt
pepper
2 T butter melted
1 cup sour cream
3/4 cup milk
paprika
sliced tomatoes

Preheat oven to 375, grease 9x12 baking pan. Cook potatoes in water until tender. Heat oil and saute onions, garlic, basil, and green pepper. Add potatoes along with 1 ½ cups cheddar cheese and the mozzarella salt and pepper, butter, sour cream, and milk. Stir until well combined. Spoon into dish sprinkle remaining cheese and paprika. Top with sliced tomatoes. Cook 30 min until brown.

Chicken Caesar Pettas

Petta Bread
1 Cup browned and shredded chicken
1 bag remain lettuce
Parmesan cheese
Caesar Dressing

Warm pettas for 20 second each in microwave. Mix salad, caesar dressing, and cheese. Pile the salad and chicken onto the petta, top with parmesan cheese. Fold in half and eat like a taco.

Pizza Rolls

1 loaf Rhodes frozen bread dough thawed (I use homemade)
8 oz mozzarella cheese
1/3 lb pepperoni
½ stick margarine
1 egg beaten
½ cup grated parmesan

Roll out thawed bread on a cookie sheet. Brush on a third of the mixture of melted margarine, egg, parmesan. Layer on cheese and pepperoni. Layer on another third of the melted mixture. Roll up the dough and seal the ends. Make 3-4 shallow slices into the top of the dough and brush on remaining mixture. Bake at 350 for 1 hour. This can be served warm or cooled sliced with marinara sauce to dip it in.

Potatoes and Ham

4 Cups mashed potatoes (with butter and milk)
1 pkt ranch dressing mix, dry
1 cup half and half or heavy cream
1 ½ cup diced ham
shredded cheese

Mix mashed potatoes with ranch dressing. Lightly greese 9x9 pan with butter. Spread mashed potato mixture in pan. Poor cream over potatoes. Evenly spread ham cubes over potatoes and cream. Top with cheese. Cook on 350 for 45 min.

Chicken Alabam

1/3 cup flour
½ tsp paprika
½ tsp salt
dash of pepper
dash of thyme
2 lb. Chicken breasts
3 Tbs light butter
1 cup water
1 ½ tsp chicken bouillon granules or one cube
½ cup milk
1/4 tsp lemon juice
2 tbsp chopped pimiento

Preheat oven to 350. Mix together first five ingredients. Dredge chicken pieces in flour mixture and arrange in a glass casserole dish; reserve remaining flour after dredging chicken. Brush with melted butter. Bake uncovered for 25 min. Remove from oven and reduce temp to 225. In a small saucepan saute onions in butter until translucent. Stir in excess flour make a rue. Add water and bouillon and cook until thickened. Add milk; thickening while stirring. Add lemon juice and pimiento. Pour sauce over chicken. Cover and bake 20 min. Serve over mashed potatoes.

Grilled Chicken & Pasta with Walnut Pesto

½ Cup walnut pieces
3/4 Cup basil leaves
1 tsp chopped garlic
½ Cup grated Parmesan
½ Cup extra virgin olive oil
salt and pepper to taste.

Combine above and blind in blinder until smooth. Grill 2 chicken breasts and brush with pesto just before done. Cook 8 oz box of pasta, drain and mix with remaining pesto. Slice chicken diagonally in strips and fan out over pasta. Add chopped fresh tomato.

Quick French Dip

1 wide baguette
2 tablespoons olive oil
1/2 cup freshly grated Parmigiana
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock
1 sprig of rosemary leaves, chopped
Salt and pepper
1/4 pound sliced roast beef
6 slices provolone cheese

Slice baguette open lengthwise and lightly butter. Transfer the bread to a cookie sheet and toast in the oven until golden brown. Once the bread is toasted cover it with grated cheese.

While the bread is toasting, heat a medium-sized skillet over medium-high heat with olive oil. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes.

Using tongs swish a few slices of roast beef through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese. Broil 30 seconds to 1 min.

Crock-Pot French Dip

1 Beef chuck or rump roast (preferably rump)
2 Cups water
½ Cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme leaves (for powder use 1/4 tsp)
1 Bay leaf
3-4 Whole black peppercorns (pull out after cooking)

Place beef in crock pot. Mix other ingredients in bowl and pour in crock . Cook on low 5-6 hours. Shred beef and return to pot with one sliced onion. Simmer ½ hour. Skim off fat. Serve with rolls. Dip sandwiches in broth.

Chicken Rice Casserole

1 can cream of chicken soup
1 Tbs Worcestershire sauce
1/4 tsp garlic powder
1 cup Monterrey Jack Cheese
2 tomatoes, diced fine
3 cups cooked rice, cooled
1 can diced green chilies
½ c. sour cream
3 oz cream cheese
1 tsp salt
2 chicken breasts, cooked and diced
corn chips

Blend soup and cheeses. Add everything but corn chips. Bake at 350 for 30-40 min with corn chips on top.

Honey Chicken

4-6 chicken breasts
½ c. butter (melted)
½ c. honey
2 tsp. curry powder
2 T mustard

Combine butter, honey, curry, and mustard. Pour sauce over chicken in a 9x12 baking dish. Bake at 350 for 30 min. Flip chicken and base with sauce. Cook 30 more minutes or until chicken is cooked through.

Korean Beef and Mushrooms

3 lb thin beef stakes cut off all fat and sliced thin
1 medium onion
3 Tbs mashed garlic
6 oz mushrooms, sliced
1 tsp ginger
2 tsp black pepper
1/3 cup sugar
½ cup soy sauce (light has less sodium)
3 Tbs soda (i.e. sprite)

Mix all the ingredients and let them sit in fridge for 2 hours. Cook in a frying pan until meet is fully cooked. Mix 1 T corn starch with 3 Tbs water add to mixture to thicken, simmer. Serve over rice.

Parmesan Chicken with Tomato Cream Sauce

Chicken
1/4 cup low fat milk
1 Tbs Dijon mustard
½ cup fine, dry breadcrumbs
2 Tbs grated parmesan cheese
½ tsp dried Italian seasoning
1/8 tsp garlic powder
1/8 tsp pepper
4-6 boneless skinless chicken breasts halves
vegetable cooking spray
8 oz linguine

Combine milk and mustard, stir with wisk. Combine breadcrumbs and next 4 ingredients in a bowl. Dip chicken in milk mixture; dredge in breadcrumbs. Place chicken on a baking sheet with cooking spray. Bake at 375 for 30 min.

Tomato Cream Sauce
1 tsp olive oil
3 cloves garlic, minced
2 cans tomatoes, diced
1 Tbs fresh basil
1 Tbs chopped oregano
2 tsp chopped parsley
4 tsp sugar
1/4 tsp salt
1 Cup milk
1 Tbs flour
4 Tbs Parmesan Cheese
Heat oil in saucepan over med high. Add garlic, tomato and next 5 ingredients. Bring to boil. Simmer uncovered 20 min stir often.

Combine milk and flour in small bowl stir well with whisk well in small bowl. Gradually add milk mix to tomato mix, stir constantly. Cook 5 min add cheese. Serve over linguine and chicken.

Lettuce Wraps

3-4 Chicken breasts chopped
3 T. Rice vinegar
1 ½ T. Soy Sauce
1 ½ t. Sesame oil
1 T. Lime juice
1/4 t. garlic
2 t. Brown sugar
1/3 C. Chopped water chestnuts
1/4 C. Green onions
Cooking oil
Carrots, Cucumbers, Sprouts, Chow mein noodles, Lettuce

In large bowl combine vinegar, soy sauce, sesame, lime juice, garlic. Divide in half add sugar to one half of marinade aside for later. Place chicken, water chestnuts, and green onions in unsweetened marinade. Stir to coat well. Put 1 T. Oil in deep frying pan and heat to medium. Add chicken mixture and cook until almost done. Add sweet marinade and turn to high briefly to thicken the sauce. Serve in Lettuce topped with carrots, cucumbers, sprouts, and chow mein noodles.

Feijoada (Brazilian Black Beans)

2 T. olive oil
2 C. chopped onions
2 T. chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
Ham bone
1 C. diced ham pieces
½ lb. black beans (soaked over night apx. 8 hours)
6-7 C. water
Hot Sauce

In a large saucepan, over medium heat, add oil. When oil is hot add onions and garlic. Crush bay leaves and add to pan with salt and pepper. Saute about 5 min. Add ham bone, ham, beans, and water. Simmer until the beans are tender about 3 ½ hours. Serve over white rice. I have also made this in the crock pot after I cooked the onions and garlic. It is one of my favorite things to use a left over ham bone.

Zuppa Tuscano

1/2 or 1 lb. Italian sweet or hot sausage (I use 1/2 lb.)
2 potatoes cut into half lengthwise and sliced 1/4" slices
½ Cup onions, diced
6 Slices of bacon
1 ½ tsp minced garlic
3 cups of sliced kale
2 Tbs chicken base
1 qt. water
½ Cup heavy cream

Fry sausage in a medium pan on medium heat until done. Remove from pan and drain. Cook onions, garlic and bacon in the same pan. Remove bacon and crumble. In a large pot add chicken base, water and potatoes. Simmer until potatoes are tender. Add bacon, sausage, kale and cream. Simmer for about 4 min.

Minestrone

3 whole chicken breasts, cooked and diced

6 C. chicken broth

1 lb pork sausage, cooked and drained

2 carrots diced

3 ribs celery diced

2 zucchini diced (optional)

1 onion diced

4 cans crushed tomatoes, partly drained

1 can kidney beans drained and rinsed

3 cloves garlic minced

2 tsp. salt

pepper

3 TB parsley

1 tsp basil

2 bay leaves

8 oz. pasta of your choice, cooked and drained

1/2 c. chopped spinach

Cook chicken in broth. Cook veggies in broth until tender, but still a little crisp. Add remaining ingredients and simmer. The longer you simmer this soup the more liquid the noodles absorb. Do not over cook!

Taco Soup

2 Cups dry pinto beans

1 C dry black beans

1 C wheat

1/2 lb. ground beef

3 cans tomato soup

8 oz. frozen corn

1 pkg. taco seasoning

Put beans and wheat in a large pot. Add 12 cups of water. Let it soak for 8 hours or overnight. Drain water.

Add 16 cups of fresh water. Bring to a boil. Cover pot. Reduce heat and simmer for 90 minutes. Drain water.

Cook ground beef and drain grease.

Add all ingredients ( cooked beans & wheat, tomato soup, frozen corn, and taco seasoning) to a large crock pot. ADd 1 1/2 soup cans full of water.

Cook on low 6 hours.

Tangy Pork Chops

6 lean pork chops

1/2 tsp. salt (optional)

1/8 tsp. pepper

2 medium onions, chopped

2 celery ribs, chopped

1 large green pepper sliced

1 can (14 1/2 oz) stewed tomatoes

1/2 C ketchup

2 Tb cider vinegar

2 Tb brown sugar

2 Tb Worcestershire sauce

1 Tb lemon juice

1 beef bouillon cube

2 Tb cornstarch

2 Tb water

Place chops in a slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice if desired.

Crock-Pot Pork Chops

6 lean pork chops

1/2 C flour

1/2 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. garlic powder

1 can chicken and rice soup

2 Tb oil

Dredge pork chops in a mixture of flour, salt, dry mustard and garlic powder in a ziplock baggie.

Brown both sides of pork chop in oil in a large skillet. Place browned pork chops in crock pot. Add can of soup. ( I use 2 cans because we like the rice) Cover and cook on low 6-8 hours ( hight 31/2 hours). Serve over rice.

Just Like Cafe Rio Shredded Pork

This is another Cafe Rio knock-off. I don't think it is as sweet as others I've tried. Leftovers freeze really well.

4 lbs. bone-in picnic pork roast
2 T. brown sugar
2 tsp. paprika
1-2 tsp. crushed red pepper
2 tsp. kosher salt
2 tsp. cumin
2 cloves minced garlic
1 sliced onion
1 cup chicken stock
1 can (12 ounces) Coke

Combine brown sugar, red pepper, salt, cumin and paprika. Rub over the roast covering it completely. Put in a crock pot. Add onion, garlic, chicken stock and Coke. Cook on low for about 8 hours. I usually do it in the oven at 250 degrees.

Shred roast. Strain drippings. Combine and simmer on cooktop for about 30 minutes until some of the liquid is reduced.

We like this meat in tacos, burritos and quesadillas.

Dan Trimble's Magic Frijoles

I cut out this recipe from our Arizona newspaper a few years ago. We like to eat the beans whole like soup and also mash up others for refried beans. They are a favorite. Warning: They are rather spicy!

5 cups dried pinto beans
3 smoked ham hocks
1 chopped onion
5 pickled gueritos (small white chile peppers)
1/2 T. black pepper
1/2 T. garlic powder
Water
2 tsp. salt

Sort beans to remove rocks and dirt clods. (This is a very important step!) Rinse well. Soak beans overnight in water to cover. Drain, discarding water.

Combine beans, ham hocks, onion, peppers, pepper and garlic powder in a large soup pot. Add water to cover. Bring to a boil over medium-high heat. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 hours, until beans are tender. Add the salt now. Remove peppers.

For refried beans, mash beans with potato masher and allow to simmer until liquid is reduced and the beans are the desired consistency.

These freeze really well. I often double the recipe and freeze the beans while still whole in individual bags. I then heat the beans and mash for refried beans. They are really yummy.

Bean N' Beef Quesadillas

1 1/2 C chunky salsa
1/4 C minced fresh cilantro
juice from one lime
1 can black beans, rinsed and drained
1/2 C frozen corn, thawed
2 C julienned cooked roast beef
2 C shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 T vegetable oil

In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixutre. Set remaining salsa mixture aside.

Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 T oil for 1-2 minutes on each side or until cheese is melted, using additional oil as neded. Cut into wedges. Serve with reserved salsa mixture. 4-6 servings.

Sticky Coconut Chicken

from My Kitchen Cafe

6-8 boneless, skinless chicken thighs (I used breasts)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I left mine overnight). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

Glazed Poppyseed Bundt Cake

from The Sisters' Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Lemon Streusel Muffins

1 1/2 C flour
1 C sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 C plain yogurt
1/2 C butter, melted
1 T grated lemon peel
2 tsp fresh lemon juice

For the streusel:
3 T flour
3 T sugar
1 T cold butter

For the glaze:
1/4 C powdered sugar
1 T fresh lemon juice

In a large bowl, combine the flour, sugar, baking powder and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease muffin cups and fill the cups 3/4 full. In a small bowl, combine flour, sugar and butter. Using your hands, or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.

Bake muffins at 350 degrees for 15-20 miutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.

Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

I found this on The Sisters' Cafe

Sweet and Sour Chicken

Chicken:
4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
3/4 cup sugar
4 T ketchup
1/2 cup vinegar
1 T soy sauce
1 tsp garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

I found this on My Kitchen Cafe