Perfectly Fluffy & Delicious Scrambled Eggs

Scrambled eggs never go out of style for breakfast, brunch, or even a breakfast-for-dinner meal! This Perfectly Fluffy & Delicious Scrambled Eggs recipe is just that: fluffy and delicious scrambled eggs. A great go-to recipe.

This scrambled egg recipe makes fluffy and deliciously flavorful eggs that are perfect by themselves or as fillers for breakfast burritos. This recipe bumps basic scrambled eggs up a notch creating a fluffier and flavor packed scrambled egg.

We generally have big breakfast on Sunday mornings, scrambled eggs are always included. My family of 6 can easily go through a dozen eggs for our weekend breakfast!

There are so many ways to eat them! They pair perfectly with just about every breakfast food there is: pancakes, sausage, bacon, waffles, fried potatoes, and the list goes on! Enjoy them plain, topped with cheese, salsa, different herbs, etc. You can never go wrong with scrambled eggs!

The recipe is simple!

Crack your desired amount of eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the Clabber Girl Baking Powder, 1/4 tsp. per egg. This helps make the scrambled eggs extra fluffy!

Add the milk or heavy cream, 1 Tbsp. per egg. Beat the eggs until everything is fully incorporated. Melt the butter in a skillet over medium heat. Add the beaten egg mixture to the hot skillet. Stir often until the eggs are fully cooked. If I am ever in a hurry or trying to think of what to make for a meal, scrambled eggs often comes to mind. Pair with other sides and you’ve got a complete meal.

Perfectly Fluffy & Delicious Scrambled Eggs

Ingredients for Perfectly Fluffy & Delicious Scrambled Eggs

  • Eggs
  • Milk or heavy cream – 1 Tbsp. per egg
  • Clabber Girl Baking Powder – 1/4 tsp. per egg
  • Salt and pepper, to taste
  • Butter – 1/4 tsp.

Directions for Perfectly Fluffy & Delicious Scrambled Eggs

 


Crack your desired amount of eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the milk or heavy cream, 1 Tbsp per egg.
Add the Clabber Girl Baking Powder, 1/4 tsp. per egg. Beat the eggs until everything is fully incorporated. Melt the butter in a skillet over medium heat. Add the beaten egg mixture to the hot skillet and stir often until the eggs are fully cooked.

Enjoy!

Dark Hot Chocolate Mix

Do you love a delicious hot chocolate drink in the wintertime? This Dark Hot Chocolate is a great choice! It has a rich, creamy chocolate flavor that is perfect for a warm hot chocolate.

My kiddos love to go outside and play in the snow during the winter. They build forts, have snowball fights, and love to go sledding. I always like to have a nice cup of warm hot chocolate ready for them when they come inside. What a great way to warm up…and delicious too! This recipe is simple, and you’ll have several cups of hot chocolate mix to have on hand. If your making hot chocolate several times during the winter like I am, it sure won’t last long.

First you’ll need to break up the unsweetened baker’s chocolate and add to the food processor. This will break it up more and create a powder out of it. There may be some small chunks, which is ok, it will melt when the drink is prepared for serving. Add all the ingredients to the food processor to blend and mix well. This recipe makes 4 cups of hot chocolate mix, so there will be plenty to keep for later use. Place the dark hot chocolate mix in a jar or container for easy keeping to make hot chocolate in the future. What a great idea for a simple Christmas gift as well!!

For one cup of dark hot chocolate, use 2 Tbsp. dark hot chocolate mix per 4 ounces of boiling hot water. Make sure to use boiling water, so that it is hot enough to melt any chocolate chunks that are in the mix. To make a large batch of Dark Hot Chocolate, bring 5 cups of water to a boil. Add the water to a slow cooker and add 1 ¼ C. of the Dark Hot Chocolate mix and stir together well. Use the slow cooker on keep warm setting, to keep the hot chocolate warm. Ladle out when needed. Top with your favorite toppings: mini marshmallows, whipped cream, chocolate drizzle, or cinnamon.

Dark Hot Chocolate

Ingredients

  • Hot Chocolate Mix:
  • 3 oz. unsweetened baker’s chocolate
  • 1 1/2 C. powdered sugar
  • 1 1/2 C. powdered milk
  • 1/2 C. Dutch Process (European-style) cocoa
  • 1 tsp. powdered vanilla, optional
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. kosher salt
  • Toppings:
  • Vanilla Marshmallow Kisses or Marshmallow Bits
  • Whipped topping
  • Ground cinnamon

Directions

Add all ingredients in a food processor and blend until well combined. Makes about 4 C. of dry hot chocolate mix. 

Use 2 Tbsp. dark hot chocolate mix per 4 oz. boiling hot water. It is important to use boiling water, as it needs to be hot enough to melt the baker’s chocolate. 

Let the mix sit for one minute, then stir the beverage to be sure that all the chocolate is melted. Top the prepared hot chocolate vanilla marshmallow kisses, or marshmallow bits, whipped topping and cinnamon. 

To make a large batch of dark hot chocolate, bring 5 C. water to a boil. Mix boiling water with 1 ¼ C. Dark Hot Chocolate mix in a slow cooker and stir well. Keep slow cooker on keep warm setting and ladle out the hot chocolate drink as needed. Top with your favorite hot chocolate toppings.

Note: For 1 C. of Dark Hot Chocolate, use 1 C. of boiling hot water with 4 Tbsp. mix. 

Honey Garlic Roasted Cauliflower

Honey Garlic Roasted Cauliflower is packed full of flavor! The pepper-garlic roasted cauliflower paired with the savory sauce is a delicious combination.

The versatility of cauliflower has greatly increased in recent years, as there are so many creative ways to transform it. For this recipe, the raw cauliflower roasted with the olive oil, pepper, and garlic salt transforms into golden tastiness in the oven. It is delicious as is, but adding the savory sauce takes it to the next level.

We love to grow cauliflower as part of our Spring and late Fall garden. It’s a cool crop so it loves the cooler weather.

My family is a big fan of cauliflower as part of our meal! Everyone likes it. We like to prepare it different ways. We always like to change up our side dishes and this Honey Garlic Roasted Cauliflower doesn’t disappoint. It is always sure to be a favorite at dinnertime.

Honey Garlic Roasted Cauliflower

Ingredients

  • 1 lg. head cauliflower, cut into bite sized pieces
  • 1 Tbsp. olive oil
  • 1/4 tsp. garlic powder
  • Pepper, to taste
  • 6 Tbsp. honey
  • 3 garlic cloves, minced
  • 1 1/2 Tbsp. soy sauce 
  • 6 Tbsp. water
  • 2 tsp. Clabber Girl Corn Starch

Directions

  1. Clean and cut the cauliflower into bite size pieces and place into a medium sized bowl. Add the olive oil, garlic powder and pepper. Mix together so the cauliflower pieces are evenly coated. 
  2. Line a baking sheet with parchment paper and spread the cauliflower pieces out evenly. Roast in the oven at 400° F for 15 to 20 minutes or until cauliflower is cooked tender. Remove baking sheet from oven and allow the roasted cauliflower to cool for about 10 minutes. 
  3. Make the sauce while the cauliflower is roasting in the oven. Using a small sauce pan on the stove, add all the sauce ingredients except for the Clabber Girl Corn Starch and the water. Bring to a low boil and stir until well blended. 
  4. In a small bowl, combine the water and the Clabber Girl Corn Starch, and stir until the corn starch is completely dissolved in the water. Then add the mixture to the other sauce ingredients in the pot and stir in well. 
  5. Bring sauce to a boil again and then cook until the sauce thickens, about 2 minutes. Remove from heat and set aside. Cool for a few minutes, it should still be warm, but not hot. The sauce will thicken more as it cools. 
  6. In a small mixing bowl, add the cooled roasted cauliflower and pour the warm sauce over. Toss the cauliflower so it is evenly coated with sauce and absorbed. Top with fresh green onions when serving. 

Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce

Sweet Potato Fries with Roasted Marshmallow Dipping Sauce

These Sweet Potato Fries are easy to make, baked to slightly crispy, lightly seasoned and paired with a delicious Toasted Marshmallow Dipping Sauce to satisfy your salty and sweet cravings!

We plant sweet potato slips every Spring to harvest fresh sweet potatoes from our garden in the Fall. I love any time we can use produce that comes out of the garden, that we’ve grown ourselves. I sure enjoy that sweet potatoes can be prepared savory or sweet and taste wonderful both ways. For this recipe it is a nice and light mix between the two!

For sweet potato fries, I enjoy a little crisp on the outside and soft on the inside. Baking the sweet potato fries using Clabber Girl Corn Starch will give you a crispy sweet potato fry that is perfectly crispy on the outside and still soft and flavorful on the inside.

This recipe is easy to make. You simply cut the sweet potatoes into long strips, about 1/4 inch wide. They then are soaked in water for about 30 minutes. This helps them to soften up a little for baking.

The dipping sauce comes together quickly.

Sweet Potato Fries with Toasted Marshmallow Dipping Sauce

Ingredients:

Sweet Potato Fries:

  • 2 sweet potatoes, peeled
  • 2 Tbsp. olive oil
  • 2 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • Fine sea salt, to taste
  •  

Toasted Marshmallow Dipping Sauce:

  • 1 bag large marshmallows
  • 1/2 C. heavy cream
  • 1 tsp. ground cinnamon
  • 1 tsp. brown sugar
  • 1/2 tsp. ground nutmeg
  •  

Directions:

Peel and slice the sweet potatoes into long, thin strips. About 1/4-inch-wide, so all the strips are evenly cut. Place the fry strips into a large bowl of water and soak for about 30 minutes.

After the 30 minutes, remove the fries from the water and pat dry with a clean towel. Add the fries to a medium sized bowl. Drizzle the olive oil over the fries and use a spatula and mix so all the fries are well coated.

In a separate bowl, add the Clabber Girl Corn Starch, garlic powder and pepper and whisk together until well blended. Sprinkle the corn starch mixture over the prepared sweet potato fries and toss so they are all well coated. Evenly space on a Parchment paper lined baking sheet and place in the oven for 15 minutes at 425° F.

Remove the baking sheet, then using a spatula flip over the sweet potato fries, keeping them evenly spaced. Then place them back in the oven for an additional 15 minutes. Remove the baking sheet and lightly sprinkle the sweet potato fries with the fine sea salt and let cool for 5 minutes. Serve warm with the Toasted Marshmallow Dipping Sauce.

Toasted Marshmallow Dipping Sauce:

Evenly place the large marshmallows on a baking sheet and place in the 425° F. oven. Watch for the marshmallows to become lightly toasted, about 2 minutes. Once the marshmallows are toasted, remove them from the oven. Using a blender, add the heavy cream, marshmallows, cinnamon, brown sugar and nutmeg and blend until well mixed and combined. Pour the blended sauce into dipping bowl.

Enjoy the Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce.

Recipe notes:

You will want to make the sauce right at the time you are ready to serve the fries, as the sauce will set up after a while.

This is a great snack to enjoy at home or to serve for a pot luck meal. The sweet and salty pairing is so yummy!

Sweet Potato Fries in a mug with Roasted Marshmallow Dipping Sauce

Chicken and Dumplings

Chicken and Dumplings is always a good go-to meal that is a family favorite! It is a delicious comfort food meal. Juicy chicken, tender dumplings, in a flavorful broth bring this recipe together for an easy, one pot meal. Chicken and Dumplings is a great fall and winter meal. So warm and comforting on a chilly day. This recipe starts with cutting up three chicken breasts into chunks, preparing the onions, carrots, and celery.

Then combine the chicken breast chunks together with the chicken broth, vegetables, and seasonings.

While the broth is simmering, prepare the dough for the dumplings. Add the dumpling ingredients into a small mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Next, you’ll add the milk just a little at a time to the dumpling mixture. All the milk may not be used, but you will want the dough to be soft and not sticky. Use a fork to gradually mix the milk into the mixture to create the dough.

Then move the dough to a floured surface and knead it a few times. Then using a rolling pin, roll out the dough to about ⅛-inch thick.

Then cut the dough into 1-2 inch wide strips to create the dumpling. Cut each strip so each dumpling is about 2-inches long.

Add the dumplings to the simmering pot and simmer for an additional 15 to 20 minutes.

Chicken and Dumplings

Ingredients:

For the soup:

  • 3 chicken breasts, cut into chunks
  • 1 med. onion, diced
  • 1 C. carrot, julienned
  • 3 stalks celery, thinly sliced
  • 8 C. low sodium chicken stock
  • 2 bay leaves
  • salt and pepper, to taste
  • 4 Tbsp. Clabber Girl Corn Starch (optional)
  •  

For the dumplings:

  • 1 3/4 C. all-purpose flour, plus extra for dusting when rolling out
  • 1/3 C. shortening
  • 1/2 tsp. Clabber Girl Baking Powder
  • 3/4 C. milk
  • 1/2 tsp. salt
  •  

Directions for Chicken and Dumplings:

Using a large stock pot, add the chicken, onions, carrots, celery and season to taste with the salt and pepper. Also add the bay leaves. Add the chicken stock and bring to a boil.

Reduce the heat, and simmer for 60 minutes or until the chicken is cooked through and tender. Meanwhile, during the simmering of the broth, prepare the dumplings.

To make the dumplings, add the flour, Clabber Girl Baking Powder, salt and shortening in a medium mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Add the milk a little at a time. Continue to stir in the milk into the flour mixture until it well combined. You may not use all the milk, so that is ok, add enough so the dumpling dough is soft, but not sticky.

On a floured surface, knead the dough a few times until smooth. Roll the dough out on a floured surface to roughly ⅛-inch thick. Cut into 1-inch strips, then approximately 1 to 2 inch lengths.

Add the dumplings to the simmering broth. Simmer for an additional 15 to 20 minutes until the dumplings are cooked and tender.

If you desire the broth to be a little thicker, add 4 Tbsp. Clabber Girl Corn Starch with 4 Tbsp. water and mix together until well blended. Then add this mixture gradually to the Chicken and Dumplings and mix in until desired consistency is reached.

Beef and Noodle Casserole

Beef and Noodle Casserole from Scratch with Clabber Girl Corn Starch 2

This beef and noodle casserole is an easy comfort meal that is also perfect for feeding a crowd. It’s a delicious blend of ground beef in a flavorful creamy sauce, tossed with egg noodles and topped with a blend of Italian cheeses! For sure a meal the whole family will love.

I love a good casserole and I love having casseroles as part of our meal plan. It’s a simple recipe that is great to fit in our busy schedule, but yet still having a nice meal. Perfect for a busy weekend or school night.

The egg noodles can cook in one pot at the same time as browning the ground beef. Set them aside after they are done and begin to make the sauce mixture. The sauce mixture quickly goes together. Then the cooked beef and noodles go back into the sauce and it is poured into a baking dish and topped with the cheese blend. Then bake and serve!

I love that this recipe is one that you can do different variations to change it up a bit too. Add mushrooms or bell peppers to incorporate some vegetables.

Freezer meals are also great and so helpful in the busy season of life. Make up this casserole in the 9×13, cover with foil and place in the freezer for a later time.

Beef and Noodle Casserole

Ingredients:

  • 8 oz. egg noodles
  • 2 tsp. olive oil
  • 1 lb. ground beef, I used 85% lean
  • salt and pepper to taste
  • 1 sm. onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 ½ C. beef broth
  • ¾ C. sour cream
  • 2 C. Italian blend cheese
  •  

Directions:

In a large saucepan, cook the egg noodles al dente, just a few minutes shorter than instructed on the package. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until its browned and cook through. Season with salt and pepper to taste.

Once the ground beef is cooked, remove it from the skillet, leaving the grease in the skillet. With 85% lean, there is just the right amount of grease left. Set aside the cooked beef.

Add the diced onion and minced garlic to the pan to sauté in the grease for about 5 minutes, until soft and translucent. Add the butter in and stir around in the onion/garlic mixture until melted. Add in the Clabber Girl Corn Starch, and using a fork, stir it in continuously for about 1 minute. Add in the beef broth and in until the mixture is well combined. Mix in the sour cream and 1 cup of the cheese and stir continuously until melted and well combined. Let simmer for 3 or 4 minutes and sauce will thicken. Add the cooked ground beef back into the skillet and stir together with the sauce mixture. Add the cooked egg noodles and stir in carefully until they are well coated.

Pour into a 9×13-inch baking dish and spread evenly in the dish. Sprinkle the remaining 1 cup of cheese over top of the casserole. Bake at 375° F. for 15 minutes until cheese is melted.

Beef and Noodle Casserole with Clabber Girl Corn Starch and Italian Cheeses

Fried Chicken

Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables or salad for a complete meal. Pair it with a glass of delicious sweet tea!

Homemade Fried Chicken with Clabber Girl

This Fried Chicken recipe is super easy and results in delicious, crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.

Homemade Fried Chicken Recipe

Double or triple the batch, depending on what kind crowd you’ll be serving to, as fried chicken never lasts long.

Homemade Fried Chicken Dinner

Fried chicken is a great dinnertime staple when your whole family loves them! It’s a delicious and inexpensive main dish for a meal or a meat dish for a potluck/carry-in.

Fried Chicken Recipe

Ingredients for Fried Chicken:

  • 3 1/2 lbs. chicken pieces (legs, thighs, breast, wings)
  • 2 C. buttermilk
  • 2 tsp. hot sauce
  • vegetable oil, for frying
  • 2 tsp. seasoned salt
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 C. Clabber Girl Corn Starch
  • 1 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1 3/4 C. water

Directions for Fried Chicken:

Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours, or overnight.

Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying.

Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350° F.

In a small bowl, combine seasoned salt, garlic powder and pepper together. Sprinkle chicken with seasonings and set aside.

Using an 9×13-inch dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder and water. Mix until it is well combined into a batter.

Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off.

Using tongs, slowly place the chicken into the hot oil to fry.

Cook in small batches, turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat thermometer to check the internal temperature to be 165° F.

Remove fried chicken from oil and drain on a wire rack over paper towel before serving.

Enjoy!

General Tso Chicken

Do you have a favorite Chinese take-out meal? This General Tso Chicken is so yummy and SO easy to make at home! It’s a crisp and tender chicken coated with a tangy sauce. A simple and flavorful meal that is ready in 20 minutes.

General Tso Chicken Recipe 1

Ingredients

For the Chicken Batter:

  • 1 lb. boneless, skinless chicken breast or tenderloin, cut into small cube pieces
  • 1 Tbsp. low-sodium soy sauce
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 lg. egg, beaten
  • ⅔ C. Clabber Girl Corn Starch
  • Vegetable oil, for frying chicken

For the sauce:

  • ½ C. low-sodium soy sauce
  • ⅓ C. chicken broth
  • 3 Tbsp. rice vinegar
  • ⅔ C. granulated sugar
  • 3 ½ Tbsp. Clabber Girl Corn Starch
  • 5 Tbsp. water
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 tsp. ground ginger
  • ½ tsp. red pepper flakes
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. diced green onions

Directions

Prepare the chicken by cutting it into bite size cube pieces and place pieces in a mixing bowl. Add the low-sodium soy sauce, salt and pepper and mix well together. Add beaten egg. Stir so all pieces of chicken are coated in egg. Add the corn starch. Stir together until mixed well and all pieces of chicken are coated with a layer of corn starch. Set aside and let chicken marinate for about 5 minutes.

For the sauce, combine the low-sodium soy sauce, chicken broth, rice vinegar, and sugar into a medium size mixing bowl and stir together until well blended and set aside.

Create a slurry by combining the Clabber Girl Corn Starch with the water. Using a whisk, stir it together until well blended and set aside.

In a large saucepan, heat olive oil. Add the garlic, ginger, and red pepper flakes and stir together. Once you smell the garlic and ginger, it’s time to add the sauce mixture. Bring sauce to a boil, add the corn starch slurry and stir it in well and remove from heat. The sauce will thicken as it stands.

In a large pan, add about 1 ½-inches of oil. Heat on high. Once the oil is hot, add the chicken. Cook for 2 to 3 minutes or until golden brown. Remove chicken to a plate covered in a paper towel to remove excess cooking oil.

Add the fried chicken to the sauce mixture and toss until all the chicken pieces are well coated. Top with sesame seeds and green onions. Serve over cooked rice and with broccoli and/or carrots.

General Tso Chicken Recipe 2

Mixed Berry Shortcakes

Mixed Berry Shortcakes


These Mixed Berry Shortcakes are such a beautiful and delicious summer dessert. A fun way to enjoy all the summer berries is in a dessert, such as this shortcake. A classic dessert that is prepared in a unique way, in the jelly jars, to have a whole summertime feel to it!

Mixed Berry Shortcakes with Bowl of Berries


Shortcake desserts are one of my favorites! I love the combination of the fruit, the juices, shortcake and whipped topping all in one! For this recipe, Mixed Berry Shortcakes, what a fun way to celebrate so many types of berries that are ready for picking in the summer!


I love taking my kids to local berry farms and picking fresh berries right from the plants. I think it sort of stems back to when I was growing up too, my mom and grandma took us kids to the berry farms to pick often. Of course, it’s always fun to taste a few while you’re picking!


For this recipe, I am using strawberries, blueberries, blackberries and raspberries, for the mixed berries. They are mixed with just a little sugar and lemon juice to be slightly sweeter for our dessert.

The shortcake is made from scratch, dense with a sweet flavor, that really soaks up the delicious juices from the berries.


This Mixed Berry Shortcake is paired with whipped topping layers to really finish off the dessert!


Preparing these Mixed Berry Shortcakes in jelly jars really gives a fun unique feel to dessert and is perfect for summer picnics! Made to perfection showing all the delicious layers of the bright mixed berries, the dense shortcake and the fluffy whipped topping. Your mouth will be watering just looking at them! So good!

Mixed Berry Shortcake

Ingredients

Shortcake:

  • 1 1/2 C. all-purpose flour

  • 1/4 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 1/3 C. butter, cold and cut into cubes
  • 1/2 C. plain yogurt
  • 3 Tbsp. milk
  • 1 lg. egg
  • 1/2 tsp. vanilla extract
  • Coarse sugar sprinkled on top

Mixed Berries:

  • 1 pt. strawberries, cut and hulled
  • 1 pt. blueberries
  • 1 pt. raspberries
  • 1 pt. blackberries
  • 1/3 C. sugar
  • 1 tsp. lemon juice
  • Whipped topping

Directions

In a stand mixer, add the flour, sugar, baking powder, baking soda and salt and mix together until well blended. 

Add the cubed butter to the mixer bowl and mix into the flour mixture. 

In a small bowl, add the plain yogurt, milk, egg and vanilla. Mix the wet ingredients together until well blended. 

Add the yogurt mixture to the flour/butter mixture in the stand mixer gradually and mix together on low speed until everything is blended well together. 

Line a baking pan with parchment paper and using a large scoop, portion out the dough for the shortbread. One scoop of dough from the large scoop, make a nice size shortbread for jelly jars. 

Bake shortcakes at 400° F. for 18 minutes or until golden. Remove and place on cooling rack to cool completely.

While the shortcakes are baking, prepare the berries. Place the berries all together in a small bowl and add the sugar and lemon juice. Stir together well. Let sit while the shortcakes bake and cool completely, the berries will start to release their juices. 

When the shortcakes are cooled, it is time to prepare the mixed berry shortcakes in the jelly jars. 

Cut each shortcake in half. I did have to trim down each half slightly to fit better into the jar. I saved the trimmings for the middle layer. 

Add the whipped topping to a piping bag to add it to the mason jar. You can also use a Ziplock bag and cut the tip off to pipe it out of the bag. 

Layer the shortcake, mixed berries, and whipped topping in the jelly jars and then add additional berries and whipped topping to the very top of the dessert. 

Recipe makes 10 Mixed Berry Shortcakes in jelly sized jars. 

Now that they’re all put together, let’s enjoy!

Sweet and Sour Chicken

This Sweet and Sour Chicken recipe brings Chinese take-out home! Sweet and Sour Chicken is a family favorite that so many people love. It’s so easy to make and so delicious! Skip the take-out and make this tasty recipe right at home. If you’re looking for an easy Sweet and Sour Chicken recipe with delicious sticky, sweet and sour sauce, you’ll have to give this one a try! So good, even my pickiest eaters loved it! This recipe will definitely be one of our family favorites and be requested often.

This Sweet and Sour Chicken recipe starts out with breading the chicken pieces. Simply coating each piece in a mixture of flour and corn starch. Then dipping each piece in the egg. Then frying it to perfection.

Adding a mixture of green bell pepper and crushed pineapple gives this recipe a nice combination of extra flavors.

The Sweet and Sour Sauce is whisked all together and is a perfect balance of sweet and sour! It’s just the right amount of sauce for the breaded chicken pieces to be coated in and adding the amazing flavors to the chicken. The homemade sweet and sour sauce is what really takes this recipe over the top by adding all the amazing flavors it has.

This meal is a quick one if you’re needing to get a meal prepared in a hurry. Of course, I am always a fan of those! Prepared and on the table in 30 minutes and the whole family will love it! Enjoy a favorite take-out meal right at home!

Sweet and Sour Chicken 

Ingredients

For the Chicken: 

  • 1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces
  • 2 Tbsp. olive oil 
  • 3 Tbsp. all-purpose flour 
  • 3 Tbsp. Clabber Girl Corn Starch
  • 1 lg. egg
  • 1/4 tsp. black pepper
  • 1/3 C. green bell pepper, diced 
  • 1/4 C. crushed pineapple 
  •  

For the Sauce: 

  • 3/4 C. granulated sugar
  • 1/2 C. white distilled vinegar
  • 1/3 C. ketchup 
  • 1 Tbsp. soy sauce
  • 1 tsp. garlic powder
  • 1 Tbsp. Clabber Girl Corn Starch
  •  

Directions

In a medium bowl, add the flour and corn starch and stir to combine. Dip each piece of chicken into the flour/starch mixture so it is well coated. Repeat with remaining chicken pieces so they are all coated. 

In a large frying pan, heat the olive oil.

In a small bowl, add the egg and pepper; stir to combine. Dip each flour/starch coated piece of chicken into the egg mixture and coat well. Add the coated chicken pieces into the pan of heated oil. Cook until each piece is crispy and golden brown, about 5 minutes and reaches an internal temperature of 165° F. Once cooked, remove the chicken and drain on paper towels.

In the same pan, add the pineapple and diced green pepper and cook until pepper is cooked to soften, stirring regularly. 

In the meantime, make the sauce. Add all the sauce ingredients to a medium mixing bowl and whisk together until well blended. Add mixed sauce to a medium sauce pan and bring to a low boil for 2 minutes, then remove from heat and let set a few minutes to thicken. 

Combine the cooked chicken, sauce, and the peppers/pineapple mixture and mix together. Serve over cooked rice and with steamed vegetables for a complete meal.