COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Estimated Times: Preparation – 10 minutes; Cooking – 18 minutes; Cooling Time – 2 minutes cooling.

Yields 36 cookies.

Original Source: http://www.cooks.com/rec/view/0,1910,139160-225202,00.html

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

Original Source: http://blogchef.net/orange-chicken-recipe/

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Original Recipe: http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html

Put the frozen meatballs in the crock pot and cover with sauce. Cook on low for 4 hours. During the last hour of cooking add pineapple if desired. Serve over cooked rice. You can also use this recipe as an appetizer. If using as an appetizer, just use enough sauce to coat the meatballs before cooking (appox. half the bottle).

Original Recipe from: http://realmomkitchen.com

Cook all together in a crock pot on low for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can freeze the leftovers for another meal)

Original recipe from: http://realmomkitchen.com/1761/costa-vida-chicken/

1. In a mixing bowl. cream together the butter or margarine and sugars. Beat for 2-3 minutes. Add the vanilla and eggs and beat an additional 2 minutes. Add the mashed banana, just until combined.

2. In a small bowl. whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the mixing and stir just until moistened.

3. By hand, stir in the oats, chocolate chips and raisins.

4. Place heaping tablespoons of dough on an ungreased cookie sheet and bake at 350 degrees for 15-18 minutes.

*Feel free to play around with the chocolate chips and raisins. Use 2 cups of one and omit the other, omit them both all together, add some nuts in place of one or some…basically, do what you want. Enjoy!

Original Source: http://stolenmomentscooking.com/loaded-banana-oatmeal-cookies/

1. Cream the butter or margarine and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.

2. In a small bowl, combine the dry ingredients. Sift or stir with a fork or whisk for 30 seconds.

3. Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 1 – 2 hours, until firm.

4. Roll heaping tablespoons of dough into a ball, then roll through white sugar. Place on lightly greased cookie sheets and bake at 350 degrees for 10-15 minutes.

This process will result in light, cake-like cookies. If you prefer crispier cookies, flatten the sugar-coated balls of dough slightly with your palm or the bottom of a glass.

Original Source: http://stolenmomentscooking.com/just-like-starbucks-molasses-cookies/

1. Combine popcorn and peanuts in a large bowl.

2. In a small sauce pan, melt butter and brown sugar together. Bring to a slow boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in vanilla.

3. Pour caramel sauce over popcorn and peanuts and toss to coat. Pour onto a cookie sheet or two and bake at 250 for 15-20 minutes, until dry.

Original Source: http://stolenmomentscooking.com/homemade-cracker-jack/

2 1/4 C. Flour
1 t. Baking Soda
1 C. Butter
2/3 C. Brown Sugar
1/4 C. Sugar
1 Box Vanilla Instant Pudding Mix
2 Eggs
1 t. Vanilla
2 Cups Chocolate Chips

Directions:

Preheat oven to 350F. Cream together butter, and sugars until light and fluffy. Add pudding mix, eggs and vanilla and mix until fluffy. In a separate bowl blend together flour and baking soda. Stir flour mixture into creamed mixture and combine well. Once well combine stir in chocolate chips. Drop by tablespoon onto a greased cookie sheet and bake for 10 minutes.

Tips: