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. 

Sesame Chicken

Sesame Chicken

This Sesame Chicken recipe is so flavorful and delicious, you’ll want to add it to your meal plans. It’s one of those favorite take-out meals that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you’ll have a simple, complete, and tasty meal that is budget friendly as well. You’ll love adding this easy recipe to your weekly meal plans.


This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and corn starch/flour, then fried to crispy perfection and golden brown.

After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you’ll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.

Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.

Sesame 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

2 C. cooked rice

Sauce: 

1/4 tsp. ground ginger

1 tsp. minced garlic

2 tsp. sesame seeds

1/2 C. chicken stock 

3 Tbsp. brown sugar, packed

1/2 C. low sodium soy sauce

1 Tbsp. Clabber Girl Corn Starch 

Garnish:

1- 2 Tbsp. sesame seeds, optional

1-2 Tbsp. diced green onions, top part only, optional

Directions for Sesame Chicken 

In a small bowl, add the egg and pepper and stir to combine. Add the flour and corn starch into another bowl and stir to combine. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated. 

In a pan, heat the olive oil. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or until the middle reaches an internal temperature of 165° F. Drain the chicken on paper towels to remove any excess oil and remove any extra oil from the pan.

For the sauce, add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined. 

Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened. 

Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve. 

Easy Sesame Chicken

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This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Chicken Pot Pie with a Cornbread Crust

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious? Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping? This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a large family with some leftovers to spare. Perfect for those cooler months when you’re craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband’s work has been closed. We haven’t left the farm. It’s a great time to spend cooking, and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn’t disappoint. Quick. Simple. Tasty. A delicious all-in-one meal. 

Cornbread Chicken Pot Pie

Ingredients:

Filling:

 

  • 14 oz. frozen mixed vegetables
  • 1/4 C. butter
  • 1 C. chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1 C. heavy cream
  • 1/4 C. chopped onion
  • 2 C. cubed or shredded cooked chicken
  •  

    Cornbread Topping:

     

  • 1 C. yellow cornmeal
  • 1 C. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 4 Tbsp. (1/2 stick) butter, melted and cooled
  • 2 lg. eggs
  •  

Directions:

For the Filling

Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside.

In a small saucepan, melt the butter. Add the chopped onions and sauté for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, flour and corn starch. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.

Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9×13-inch baking dish and set aside.

For the Cornbread Topping

In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt, and stir to combine together. Add the milk, melted butter and eggs. Stir together just until mixture is well blended and smooth, there may still be small lumps in the batter. Be careful not to overmix.

Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400° F. for 20 -24 minutes, until the cornbread is golden on top and a toothpick inserted in the center comes out clean.

Enjoy this Cornbread Chicken Pot Pie next time you’re looking for a hearty meal!

Red Velvet Brookies made with BAILEYS® Original Irish Cream Baking Chips

Red Velvet Brookies

Are you looking for a fun and super flavorful dessert for Valentine’s Day? Give these Red Velvet Brookies a try! They are delicious! You can’t go wrong with red velvet and chocolate chip cookie dough.


Red Velvet Brookies are such a fun treat for Valentine’s Day combining two favorite desserts in a fun twist. A cookie and a brownie in one, creating a Brookie, the best of both worlds!


Although, it’s not quite Valentine’s day yet, but it’s that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas.  Some things I think about when it comes to Valentine’s Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.

These Brookies are perfect for the lovely holiday, but they can be made any time for sure.

This recipe features the new BAILEYS® baking chips and adding mouth watering flavors of BAILEYS® Original Irish Cream.


Be sure to enjoy these with a glass of milk. They are decadent and delicious!

Red Velvet Brookies

Ingredients:

For the Red Velvet Brownies:

  • 1 box Red Velvet Cake Mix
  • 1/4 C. vegetable oil
  • 1/3 C. milk
  • 1 lg. egg

For the Chocolate Chip Cookies:

  • 1/2 C. unsalted butter, softened
  • 3/8 C. brown sugar
  • 3/8 C. sugar
  • 1 lg. egg
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 1/4 C. flour
  • 1 C. BAILEYS® baking chips

For the Chocolate drizzle: (optional)

  • 1/2 C. BAILEYS® baking chips

Directions for Red Velvet Brookies

Line a 9 x 13-inch baking pan with parchment paper or grease it well and set aside.

In a large bowl, mix together the red velvet cake mix, vegetable oil, milk and egg until well blended. A smooth, thick batter forms.

Spread the batter in the parchment lined/greased baking dish. If the batter is thick and sticky, it may be helpful to spray the spoon before spreading the batter in the dish. Set aside.

Beat together the butter, sugar and brown sugar together until nicely smooth and creamy. Add in the egg and continue to mix. Add in the baking soda, baking powder, vanilla and salt; mix well. Add the flour and mix until the dough forms. Add the BAILEYS® baking chips and mix in gently with a wooden spoon.

Drop small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top layer.

Bake at 350° F. for 35 to 40 minutes, until lightly browned on top and a toothpick inserted in the center comes out clean.

Let cool for 15 minutes until cutting and serving. Cut into small square bars.

For extra chocolate goodness, place 1/2 cup of BAILEYS® baking chips in a glass dish and melt in the microwave for 30 second intervals, stirring in between until melted. Using a fork, drizzle over the Brookie squares.

Broccoli Cheddar Casserole

Broccoli Cheddar Casserole 1

Are you looking for an easy casserole dish to take to your next pot luck dinner? This Broccoli Cheddar Casserole is super easy and flavorful! It is sure to be a favorite for broccoli lovers at your next get together.

With the holiday season upon us, it is time to start thinking about what you might plan to make for your holiday meals.

I know at my family holiday meals, there is a big array of casseroles. I am a big fan of all the different casseroles and have more of those than the main turkey or ham served at Thanksgiving and Christmas.

You can’t go wrong with this Broccoli Cheddar Casserole!

Broccoli Cheddar Casserole 4Broccoli Cheddar Casserole

Ingredients for Broccoli Cheddar Casserole

  • 1 lb. frozen broccoli florets
  • 8 oz. shredded sharp cheddar
  • 4 C. cooked white rice
  • 1 sm. yellow onion, diced
  • 1/2 tsp. minced garlic
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 C. milk
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. ground pepper

Directions for Broccoli Cheddar Casserole

Chop the frozen broccoli into bite size pieces, it will thaw out some with handling during the casserole preparation.

Add the broccoli pieces, the cooked white rice, and about 3/4 of the shredded sharp cheddar to a medium mixing bowl. Set the remaining cheese aside to use later. Stir it together until evenly blended together. Set aside.

In a small pan, to make the sauce, add the diced yellow onion, the minced garlic and the butter. Cook on medium heat until the butter is melted and the onions become translucent.

Add the milk and corn starch and whisk together continuously until sauce mixture comes to a boil. Remove from heat. Sauce mixture will thicken.

Add the salt, paprika and pepper to the sauce mixture and stir together until well mixed in.

Add the sauce mixture to the broccoli mixture and mix together until coated well.

Pour the casserole ingredients in to a well greased 9 x 13-inch pan. Then add the remaining cheese over top of the casserole.

Bake at 350° F. for 35 to 40 minutes.

Broccoli Cheddar Casserole 2

BAILEYS Original Irish Cream Baking Chips

Cannoli ShellsAbout the product

    • Unique, brand new flavor – tastes and smells like BAILEYS Original Irish Cream Liqueur
    • Brand new product first manufactured in September 2018! Product has a two year shelf life, Our date code utilizes a two digit year, so for example ’20’ represents a bag that will expire in 2020. In front of the two digit year is the month and date the product was packaged, so a code that says ‘Sep 27 20’ means it was produced on September 27, 2018 and will expire on the same date in the year 2020.
    • Non-Alcoholic, Kosher-Dairy, Gluten Free. Ingredients include: sugar, chocolate liquor, cocoa butter, dextrose, soy lecithin and natural flavor. CONTAINS: Soy. May contain milk.
    • Semi-sweet chocolate chips-12 oz or 1 1/2 C. per bag
  • Indulgent flavor for cookies, cakes, cupcakes and more

Download the free digital cookbook here.

Purchase on our web store here: https://www.clabbergirl.com/product/baileys-original-irish-cream-baking-chips-semi-sweet-chocolate-chips-for-baking-candy-and-desserts-1/

Purchase on Amazon here: https://www.amazon.com/dp/B07JMHVD79

Harvest Hash, Sweet Potatoes and Brussels Sprouts

Are you looking for a simple side dish that is flavorful and able to feed a crowd? This Sweet Potatoes and Brussels Sprout dish is packed full of flavor. Brussels sprouts, sweet potatoes, bacon, a hint of apple and thyme come together so nicely in this delicious and savory side dish. This dish is everything you’re craving for the fall season, or anytime really.

The garden changes so many times throughout the growing season. Fall is one of my favorite times to harvest some of the finest vegetables from the garden. Sweet potatoes and Brussels sprouts grow all season long and it’s so rewarding to harvest them in the fall.

This Harvest Hash, Sweet Potatoes and Brussels Sprout recipe is super easy to prepare and make. It makes for a great side dish for any meal, as well as can feed a crowd for your next holiday gathering. It’s a colorful dish loaded with flavor that is sure to impress.

Harvest Hash, Sweet Potatoes and Brussels Sprout 5

Harvest Hash, Sweet Potatoes and Brussels Sprout

Ingredients

  • 2 Tbsp. olive oil
  • 1 1/2 lbs. sweet potatoes, peeled and cubed
  • 1 lb. Brussels sprouts, cleaned and halved
  • 1 sm. onion, chopped
  • 1 apple, peeled and cubed
  • 5 slices of bacon, browned and crumbled
  • 1 tsp. thyme
  • 1/2 tsp. minced garlic

Directions

Cook the bacon in a skillet over medium heat until it is crisp and browned. Transfer bacon to a paper towel lined plate to cool, set aside.

Using a large saucepan, heat the olive oil over medium heat. Add the sweet potatoes, Brussels sprouts and onion. Cook until crisp-tender, stirring occasionally, about 10 minutes or until the sweet potatoes are tender with a fork, and onion is looking translucent.

Stir in apples, thyme, garlic and cook for about a minute more.

Add in the reserved crumbled bacon pieces and stir in all together. Serve warm.

Harvest Hash, Sweet Potatoes and Brussels Sprout 1

German Sweet Chocolate Cupcakes

Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

They are a delicious mix of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

If you’re like me, you’ll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you’ll definitely have to have more than one!

Enjoy!

German Sweet Chocolate Cupcakes

Ingredients

Cupcakes:

  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Frosting:

  • 1 C. evaporated milk
  • 1 C. granulated sugar
  • 3 egg yolks, slightly beaten
  • 1/2 C. butter or margarine
  • 1 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

Directions

Preheat oven to 350° F. Line two muffin pans with paper baking cups, then set aside.

To make the cake:

Break the chocolate bar into pieces. Melt over low heat and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure everything is mixed well together.

Scoop cake batter into each cupcake liner in the prepared pans. Bake at 350° F. for 20 minutes, or until toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes

German Sweet Chocolate Cake

German Sweet Chocolate Cake

German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist, light chocolate cake are topped with a signature coconut-nut frosting.

German Chocolate Cake takes me back to family dinners at my grandma’s house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

Grab a glass of milk or cup of coffee and enjoy a slice!

German Sweet Chocolate Cake

Ingredients for German Chocolate Cake

Cake:

  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk, divided
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Coconut Pecan Filling and Frosting:

  • 2 C. evaporated milk
  • 2 C. granulated sugar
  • 6 egg yolks, slightly beaten
  • 1 C. butter or margarine
  • 2 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

German Chocolate Cake Layers FullDirections for German Chocolate Cake

To make the cake:

Preheat oven to 350° F. Line bottoms of three 9-inch round pans with parchment paper, then set aside.

Break the chocolate bar into pieces and melt over low heat, then set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.

In a separate large mixing bowl, stir the butter to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure to mix well together.

Pour batter into prepared layer pans. Bake at 350° F. for 35 minutes, or when a toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

To assemble:

When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.

Oatmeal Raisin Cookies

Oatmeal Raisin CookiesThese Oatmeal Raisin Cookies are thick, soft and chewy. They are loaded with oats, raisins and delicious flavor. This old-fashioned cookie has the perfect texture and soft flavors of cinnamon and raisins. It is sure to be a tried and true oatmeal raisin cookie recipe for your recipe box.

There are so many different types of cookies, but when I think of my favorites, I often feel I like the simple classics the best! I have always been a huge fan of oatmeal cookies because there are so many things you can mix together for yummy cookies. But this classic Oatmeal Raisin Cookie would be at the top of the list.

This recipe is super easy to make and the cookies always bake up beautifully. The oat to raisin ration is perfectly balanced, with a nice addition of cinnamon to tie this cookie all together.

We just had our county 4-H fair a few weeks ago. My oldest son is in his second year of 4-H and shows swine and poultry, so we camp out at the fairgrounds for the week. I always like to have a lot of snacks for the kids, and sometimes their friends too, to come and grab throughout the day. I made up a few different types of cookies for the week, with this Oatmeal Raisin Cookie being one of them.

Oatmeal Raisin Cookie Recipe

Ingredients:

1 C. butter, softened

1 1/2 C. brown sugar, packed

2 lg. eggs

2 C. all-purpose flour

1 tsp. Clabber Girl Baking Soda

1 tsp. Clabber Girl Baking Powder

1/2 tsp. cinnamon

2 C. quick cooking oats

1 C. raisins

Directions:

Preheat oven to 350° F. Line a baking sheet with parchment paper, then set aside.

Cream and beat together the butter, brown sugar, and eggs in a stand mixer or large mixing bowl. Mix together the flour, baking soda, baking powder, cinnamon, and oatmeal in a separate bowl. Add the flour mixture to the creamed mixture and blend all together in the stand mixer or with a handheld beater. After the two mixtures are well combined, add the raisins and mix in gently with a spoon. Drop teaspoons full of cookie dough onto a baking sheet.

Bake at 350° F. for 10 to 12 minutes. Remove from oven before they get too brown. Cool on the cookie sheet for a few minutes before transferring to a cooling rack.