FROSTED BANANA BARS
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A great way to use up ripe bananas. I found this in a gem of a community cookbook. It makes a lot so it would be really good for bake sales. They also freeze well!

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. ripe bananas, mashed (about 3)
1 c. sour cream
1 c. chocolate chips (optional)

Preheat oven to 350. Cream butter and sugar together. Beat in eggs and vanilla. Sift together the flour, soda, cinnamon, and salt. Add to creamed mixture and mix just until combined. Add bananas and sour cream, then the chocolate chips if desired. Spray large jelly roll size (half sheet pan) with nonstick cooking spray. Spread batter evenly. Bake for 25 minutes. Allow to cool, then frost with cream cheese frosting.

CREAM CHEESE FROSTING

1/2 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla

Cream butter and cream cheese together until smooth. Add enough powdered sugar to reach desired consistency. Add vanilla. Spread over bars. Can also top bars with chopped walnuts.

TWICE BAKED GARLIC POTATOES

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My Mom seems to always request for someone to make these for holidays and other special occasions.

4 large baking potatoes, scrubbed
1/2 - 1 whole head garlic, to your taste (it sounds like a lot but the garlic will mellow and sweeten as it roasts)
1/2 c. chicken broth
1/2 c. sour cream
salt and pepper to taste
1/4 c. parmesan cheese
1/4 c. chopped green onion
1/2 c. shredded cheddar cheese (optional)

Preheat oven to 425. Pierce the potatoes several times and place on baking sheet.  Wrap garlic in foil and set aside. You will bake potatoes for 50 to 60 minutes or until potatoes are tender. The garlic doesn't need to cook quite that long so I wait until about the last 30 minutes of baking time. When it is ready, it is browned and soft to the touch. Allow potatoes and garlic to cool for about 15 minutes or until you are able to handle them. Halve potatoes lengthwise and scoop the pulp into a large bowl, creating a "boat" to hold the filling. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, sour cream, salt, pepper, parmesan cheese, and green onions. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese if desired. Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.You can add a bit of chopped green onion for color or a sprinkle of paprika before serving. These freeze well.
Serves 8

OREO TRUFFLES

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One of our neighbors brought these this year. YUM! If you like compliments, share these. They are sure to please!

1 pkg. Oreo cookies
1 8 oz. pkg. cream cheese, softened

12 ozs. white chocolate or almond bark
melted milk/dark chocolate, sprinkles, or decorating crystals (optional)

In a food processor, process oreos until a very fine crumb is formed. Add the cream cheese through the feeder tube in approximately two ounce chunks, while the machine continues to run. Once all of the cream cheese is combined, you should have a soft, gooey dough. Scoop out with a small scoop and shape the dough into balls. Place on a baking sheet lined with wax paper.  Let rest in the freezer for at least 15 minutes—this will help everything stay together when you dip them in chocolate. Melt white chocolate or almond bark according to package directions. Place chocolate in a small bowl, and dip the oreo truffles in chocolate using a spoon. Carefully shake off the excess chocolate and place back on the parchment-lined sheet. You can add sprinkles or decorating crystals now, while the chocolate is still wet, if you desire. You can also make lines or swirls with the melted milk or dark chocolate. Once all of the truffles are dipped and back on the baking sheet, place the sheet in the freezer for 15 minutes or in the refrigerator for half an hour or so, to allow the chocolate to set.

Makes app. 40 truffles

CHICKEN & BROCCOLI BRAID

I love Taste of Home's recipes!

 2 c. cubed cooked chicken
1 c. chopped fresh broccoli
1 c. (4 ounces) shredded sharp cheddar cheese
1/2 c. chopped red pepper
2 tsp. dill weed
1 garlic clove, minced
1/4 tsp. salt
1/2 c. mayonnaise
2 tubes (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

I must confess I take the easy, less pretty route and just sandwich the filling between tubes of crescent rolls instead of braiding! Just be sure to seal the edges well.

In a large bowl, combine the first seven ingredients. Stir in mayonnaise. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
On each long side, cut dough 3 inches toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.
*I actually prefer this recipe the next day served cold! I don't know if it's the freshness of the dill or what, but that is my preferred way to eat this.

PEPPERMINT POPCORN CRUNCH

I found this on a blog called Sweet Pea Recipes and had to try it. Last year, I brought some to the neighbors as their Christmas treat and it received great reviews. Then I got a wild hair and made another batch for Valentine's Day, this time using crushed hard cinnamon candies and cinnamon oil. It got even better reviews!

app. 9 cups popped popcorn (both air popped and butter flavored are good)
1 bag white chocolate chips, or equivalent amount white melting peices
1 box candy canes crushed
few drops peppermint extract, optional

Place popcorn in large bowl. Melt the chocolate in a glass bowl in the microwave, making sure to stir every 30 seconds. Chocolate will hold its shape even when completely soft, so check often to avoid burning. Stir in cancy canes and extract if using. Pour over popcorn. Mix well, then lay out on a cookie sheet or baking dish and allow to cool. Now bag up the neighbors share before you eat it all!

SOUTHWESTERN BEAN CHOWDER

I tried this recipe from my Taste of Home's Healthy Cooking Magazine. It has really good flavor! There is no meat in the original recipe, but cooked chicken would be really good in there.

2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained

1 medium onion, chopped

1/2 c. chopped celery

1/2 c. chopped red or green pepper
1 T. olive oil
2 garlic cloves, minced
3 c. vegetable or chicken broth
1 c. frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chilies
1 T. ground cumin
1/2 tsp. chili powder
4 1/2 tsp. cornstarch
2 c. 2% milk
1 c. shredded cheddar cheese
minced fresh cilantro, broken tortillas chips, avocado, and shredded cheddar cheese, optional

(Optional step, I think I would like the texture better not mashed): In a small bowl, mash one can beans with a fork. In a soup pot, saute the onion, celery and pepper in oil until tender. Add garlic and cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes. Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro, chips, avocado, and additional cheese if desired. Yield: 8 servings (2 quarts).

LIGHTER & CHEAPER (EGGLESS) EGGNOG

8 cups 1% milk
1 (3 ounce) pkg. instant french vanilla pudding
1/2 cup sugar
2 tsp. vanilla
2 tsp. rum extract*
2 tsp. nutmeg

In large bowl, mix pudding with 1 cup milk. When pudding is thick, add remaining ingredients, mix very well. Chill.

*I think you will be dissapointed without the rum extract. It really makes it taste like eggnog!

CHOCOLATE MINT MELTAWAYS
My favorite christmas cookie!

3/4 c. butter
1 1/2 c. packed brown sugar
2 T. water
2 c. semisweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
36 Andes Mint candies

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking, unwrap the mints and divide each in half. When cookies are brought out of the oven, put 1 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

ITALIAN EGG ROLLS

From Taste of Home Magazine. Don't run away thinking it will be

too time consuming! This is a unique recipe that is worth a little effort.

1/2 lb. bulk hot Italian sausage
3/4 c. finely chopped green or red pepper
1/2 c. finely chopped onion
1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 c. shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
14 egg roll wrappers
oil for frying
marinara sauce, warmed, optional

In a large skillet, cook the sausage, peppers, and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.
Yield: 14 egg rolls.

PORK CHOPS WITH CIDER SAUCE

Found this recipe in my All You magazine. My family isn't huge on "sweet meat" so I used half of the amount it called for of the apple cider and replaced it with chicken broth. They usually turn their nose up at onions, too, so I cooked with them for the flavor but didn't top their pork chops with them. It was really good!

4  bone-in pork chops about 3/4-inch thick

salt and pepper
1 T. olive oil
1 onions, thinly sliced
1 T. finely chopped fresh sage (I used a little poultry seasoning instead)
1 1/2 c. apple cider

Season pork chops with salt and pepper. In a nonstick skillet over medium heat, warm olive oil. Add onions and cook, stirring, until softened and golden, about 5 minutes. Push onions to edges of skillet and add chops. Cook, turning once, until browned, about 6 minutes total. Sprinkle sage over chops and pour cider into pan. Bring to a boil, cover, reduce heat to medium-low and simmer until chops are cooked through, 8 to 10 minutes. Remove chops from pan, raise heat to high, and boil sauce until reduced and thickened, 2 to 3 minutes. Pour sauce and onions over chops and serve.

OATMEAL SCOTCHIES

By special request. ;)

1 1/2 c. unsifted flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon
1 c. butter, softened
3/4 c. brown sugar, packed
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. orange extract or orange zest (optional)

3 c. oats (both quick and old fashioned work)

1 1/2 c. butterscotch chips

1/2 c. chopped pecans (optional)

Preheat oven to 375 degrees F. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside. Beat butter, granulated sugar, brown sugar, eggs, vanilla, and orange extract in a large bowl. Gradually add flour mixture. Stir in oats, chips, and nuts. Drop by rounded tablespoonfuls onto a baking sheet. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread in prepared pan. Bake for 18 to 22 minutes or until lightly browned.  Cool completely in pan on wire rack.

CARAMEL PECAN PIE

I had never had Pecan Pie until our older sister brought this one Thanksgiving. It quickly became my favorite pie of all time!

1 9 in. unbaked pie shell
1/2 T. flour
3 eggs
2/3 c. sugar
1 (12 oz) jar caramel ice cream topping (such as Smucker's)
1/4 c. melted butter
1 1/2 c. pecan halves

Preheat oven to 350. Sprinkle pie crust with flour. Beat eggs slightly with a fork. Add sugar and stir until dissolved. Add caramel and butter. Mix until combined. Fold in pecans. Pour filling into unbaked pie crust and bake for 45-55 minutes or until browned on top. YUM!

BUTTERNUT SQUASH BAKE
TIME: Prep: 15 min. Bake: 50 min.

INGREDIENTS:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 small can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash

TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

DIRECTIONS:
In a large mixing bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.

Yield: 6-8 servings.

This is a yummy fall recipe that I found in a Taste of Home magazine a few years ago. As soon as we harvested the squash out of the garden, my husband requested I make this. It can be made with any orange flesh squash that is similar to a butternut squash. (It is great for Thanksgiving or Christmas dinner!) I usually double the amount of topping when I make it. If you have any leftovers, the topping will start to get kind of soggy/chewy when you store it in the fridge, so it's best to eat it within a day or two.

COOKIE DOUGH BROWNIES

For all of us who like eating raw cookie dough and also love brownies, this is the PERFECT treat! Instead of frosting on your brownies, you top them with cookie dough (minus the raw eggs!) This recipe make a rich, thick, fudgey brownie. Be sure to make these when you can share them!

Brownies:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chocolate chips

Cookie Dough:
3 sticks butter, softened
1 1/2 cup brown sugar
2/3 cup sugar
1/2 cup + 1 tbsp milk
3 cups flour
2 cups mini chocolate chips

Prepare Brownies:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it.

Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a knife or toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.

For cookie dough:
Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.

To assemble:
Spread the cookie dough onto the cooled brownies. Chill the brownies until the cookie dough is firm. Cut into bars and serve. (I liked them better when they were brought bake to room temperature before eating them. This recipe made more dough than what would fit in the pan, I think I used about 2/3 of the cookie dough to top my brownies.

PARMESAN KNOTS

This recipe came from Taste of Home magazine. These are a great substitute for breadsticks! Easy but it does take a little bit of time to form the dough into knots. They are too cute to resist!

Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions
Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Yield: 2-1/2 dozen

PUMPKIN PIE SQUARES

Our Mom says she likes these more than
pumpkin pie.

1 c. flour
3/4 c. oatmeal
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
2 c. canned pumpkin
1 can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. pumpkin pie spice
optional: 1/2 c. chopped pecans

Preheat oven to 350. Combine flour, oatmeal, brown sugar, cinnamon, and butter together. Press into a sprayed 9 X 13 pan. Bake for 15 minutes. Meanwhile, combine pumpkin, milk, eggs, sugar, and spices. Beat mixture until smooth. Remove crust from oven and pur filling over the top. If desired, sprinkle with chopped pecans before. Bake for app 45-60 minutes more or until filling tests done.

MUSTARD SAUCE FOR HAM

This sounds weird but it is so good! A definite staple at our family functions.

1/2 can tomato soup
1/2 c. yellow mustard
1/4 c. apple cider vinegar
1/2 c. sugar
3 egg yolks
2 T. oil

Combine ingredients in a double boiler or over low heat. Cook and stir until thick and bubbly. Serve at room temperature or chill in the refrigerator until using. This keeps a long time in the fridge!

MARINATED CHEESE

If you want to make something a little fancy for the holidays,
this is always well received! My inlaws go crazy over it.

1/2 cup olive oil
1/2 cup white wine vinegar
3 T. fresh chopped parsley or 1 T. dried parsley
3 T. finely minced green onion
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. Pepper
3 garlic cloves, finely minced
2 ozs. diced pimento, drained
1 8 oz. block sharp cheddar cheese, chilled
1 8 oz. pkg. cream cheese, chilled

Combine first 10 ingredients in a jar; cover tightly, and shake vigorously to blend. Set aside.
Cut block of cheddar in half length wise. Cut crosswise into 1/4-inch strips. Repeat cutting procedure with cream cheese. Stand cheese slices on edge in a shallow dish alternating types of cheese. Pour marinade over cheese. Cover and refrigerate at least 8 hours. Transfer rows of marinated cheese to a service platter, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired, with parsley sprigs and serve with assorted crackers.

FUDGE CHEWIES

These are really quite delectable. They make a BIG batch, so it would be great for a potluck or bake sale.

1 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick oatmeal
1 (12 oz) pkg. semisweet chocolate chips
1 can sweetened condensed milk
2 T. butter
1/2 tsp. salt
2 tsp. vanilla

Preheat oven to 350. Cream together the butter and sugar. Add in eggs and vanilla and beat until combined. Add flour, salt, soda, and oats. Spray a large jelly roll style pan (half sheet) with nonstick spray. Spread the mixture out evenly, reserving 1/4 of the mixture for the top. In a saucepan, combine chocolate chips, sweetened condensed milk, butter, and salt. Stir and cook until melted. Add vanilla. Pour chocolate mixture over the oat mixture. Crumble reserved dough over top of chocolate. Bake for 20 minutes or until lightly browned on top.

RANCH CHICKEN BROCCOLI CASSEROLE

I had leftover chicken, rice, and homemade ranch veggie dip. I combined them made a really good twist on your usual chicken broccoli casserole. This would be a great way to use up leftover turkey, too! Adjust the first 3 ingredients to your family's taste.

1-2 c. chopped chicken or turkey
1-2 c. cooked rice
1 c. broccoli , cooked until slightly tender
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. prepared ranch dressing OR 1 T. dry ranch dressing powder
pepper to taste
1/2 c.-1 c. shredded cheddar cheese

1/2 c. crushed potato chips or bread crumbs

Preheat oven to 350. Cook the broccoli until barely tender; drain. Stir the soup, sour cream, ranch, and pepper together. Add the broccoli, chopped chicken, and  rice. Pour into a greased casserole dish. Top with cheese and bake for 20 minutes. Add crushed potato chips or bread crumbs and bake another 10 minutes.

CRACKER JACK POPCORN

Once this caramel popcorn is cool, it is not sticky. You will need a large brown paper bag so just pick up an unused one the next time you are at the grocery store.

24 cups popped popcorn - put in large bowl (need enough room for stirring.)

Combine in saucepan:

1 cup margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt

Boil for 2 minutes then pour over popped corn and stir to coat evenly.

Put carmeled popcorn in a large brown paper bag and roll top. Microwave for 1 minute. Remove bag and shake. Microwave for 1 minute & 30 seconds. Remove bag and shake. Microwave for 30 seconds. Shake & then pour into clean bowl or large cookie sheet or cake pan. While it is cooling, you can stir it to separate pieces or once it is cooled, it will break apart easily into chunks.

The original recipe called for half of the carmel, but I liked the popcorn better completely covered with carmel. Adjust the recipe to your own liking!

SWEET & SOUR MEATBALLS

Serve over rice, noodles, or mashed potatoes for a warm comfort food dinner.

1 lb. ground beef

1/2 c. soda cracker crumbs

1 tsp. Worcestershire sauce

2 T. minced onion

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 c. milk

ground pepper to taste

1 egg

1/2 c. brown sugar

1 T. corn starch

1/4 c. rice vinegar

1 T. soy sauce

1 can pineapple tidbits (juice too)

1 bell pepper, your choice of color

1-2 carrots, sliced

other veggies are good too such as onion, oriental pea pods, celery, etc

Combine ground beef, cracker crumbs, Worcestershire, garlic powder, onion, salt, milk, and egg. Mix gently just until ingredients are combined. Form into meaballs and fry in a skillet until brown on all sides. Drain on paper towels. Wipe grease from pan. Add brown sugar, corn starch, vinegar, soy sauce, and pineapple. Heat to boiling, stirring constantly. Reduce heat. Add meatballs and veggies. Cover pan and simmer until vegetables are to desired tenderness. Sometimes I add some barbeque sauce to this for a different flavor.

CHOCOLATE ZUCCHINI CAKE

Summer is just not summer for me without a slice or two of this spiced chocolate cake. If you have a couple sad looking zucchinis still hanging around, this is your recipe!

1 c. butter, margarine, or oil
1 3/4 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. buttermilk (or make your own by adding 1 tsp. white vinegar to the milk)
2 1/2 c. flour
4 T. cocoa powder
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
dash of salt
2 c. shredded zucchini
1/2 c. chocolate chips
chopped walnuts (if desired)

Cream together the butter and sugar. Add eggs, vanilla, and buttermilk. When mixed well, add the sifted dry ingredients. Finally, stir in zucchini. Pour into a greased 9 X 13 pan and sprinkle with chocolate chips and nuts if desired. Bake for 40-45 minutes at 325. This is even better the next day!

STICKY CHICKEN

My lovely friend, Melanie, shared this recipe with me and it was an instant hit with all 5 in my house. My husband said, "I could eat this every week!" I think it is the closest thing I have made to sweet and sour chicken from a restaurant. When I made it, I also made white rice and served the chicken over that. There is enough sauce to flavor the rice too.

4 large chicken breasts cut into cubes
3 eggs whipped
1 c cornstarch (yes 1 cup!)
garlic salt

Dip chicken in egg, then in cornstarch. Fry until light brown in oil. While browning, sprinkle with garlic salt. Place cooked chicken in a 9x13 baking dish.

Sauce:
2 T soy sauce
1 1/2 c sugar
1 c vinegar
1/2 c pineapple juice*
6 T catsup
1 tsp salt

Mix sauce ingredients together and pour over the chicken and bake for 60 minutes at 350. (The sauce will be thin at the beginning, but will thicken up.) Stir pieces every 10-15 minutes. Do not cover.

*If you don't usually keep pineapple juice in the house, you can buy an Old Orchard pineapple concentrate in the freezer section. It's the kind with the lid that you can reuse. Put two tablespoons of the concentrate in a 1/2 cup measuring cup and then fill it up to the top with water. You can keep the remaining pineapple concentrate in the freezer for the next time!

EASY SPICED OATMEAL COOKIES

These start with a cake mix but are not cakey! My boys think it's not a

cookie unless there is chocolate involved so I add 1/3 c. chocolate chips

along with the raisins.

1 spice cake mix

1 c. quick cooking oatmeal

2 eggs

1/2 c. vegetable oil

1/2 c. raisins

1/3 c. chopped walnuts

Preheat oven to 350. Spray baking sheet with cooking spray. Combine ingredients and spoon onto the pan, flattening slightly. Bake for 10 minutes. Makes about 3 dozen cookies.

EASY SALSA SHREDDED BEEF

One of my very favorite ways to eat beef is shredded for mexican food. I finally remembered to try a recipe from a family cookbook and it couldn't be easier or yummier!

1 beef roast
1 jar your favorite salsa

Season roast on all sides to your liking. (I used onion powder, garlic salt, and cumin). Brown in a little oil in a hot skillet. When browned, add to a crockpot. Top with salsa and cook on low all day (around 8 hours)- shredding and returning to salsa in crockpot for the last 1-2 hours. Eat as tacos, tostadas, in a salad, or make enchiladas with it. So tender and good!