Quick and Easy Spicy Orange Chicken..Love me some orange chicken..so refreshing and good!

Quick and Easy Spicy Orange Chicken

makes 6 servings

Ingredients

1 1/2 cups jasmine rice
3/4 cup freshly squeezed orange juice (3-4 oranges)
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
2 Tbsp. canola oil
1 small red onion (or 2 shallots), thinly sliced
a large pinch of dried crushed red pepper
1 1/2 lbs. chicken cutlets or chicken breasts, thinly cut crosswise into 1/2 inch wide strips
salt and pepper to taste
1 8 oz. package of snow peas or stringless sugar snap peas

Instructions

1. Prepare rice according to the package directions. Set aside, cover, and keep warm until serving.

2. In the meantime, whisk the orange juice, liquid aminos (or soy sauce), and cornstarch in a medium bowl until the cornstarch is completely dissolved. Add the orange peel and mix.

3. Heat the canola oil over high heat in a large non-stick skillet or wok. Add onion (or shallots) and crushed red pepper. Stir fry for 1 minute.

4. Season chicken with salt and pepper. Add the chicken to the skillet or wok and stir fry until the onion is crisp-tender and the chicken is cooked through, about 4-5 minutes. Add snow peas (or sugar snap peas) and the orange juice/cornstarch mixture.

5. Toss until the sauce thickens and comes to a boil and the peas are crisp-tender, about 3-4 minutes. Season with salt and pepper and serve with rice.

Lemon Crinkle Cookies Voted #1 Cookie of LDS Living Magazine

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

WW chocolate eclair cake

weight watchers chocolate eclair cake

•  CHOCOLATE ECLAIR CAKE 24 (approx. 1 box) low fat graham crackers 1 (large box) sugar free French Vanilla Instant Pudding 1 (small box) sugar free Chocolate Instant Pudding 1 (8 oz) container fat free Cool Whip skim milk Line bottom of a 9x13 pan with whole graham crackers. Mix French Vanilla pudding, 1 container of cool whip, & 2 cups milk together in a bowl. Pour 1/2 the pudding mix over bottom layer of crackers. Add a second layer of crackers. Then add the remainder of the vanilla pudding mixture. Add a third layer of crackers. Mix the Chocolate pudding & 1 3/4 cups milk together in a bowl. Pour all of the Chocolate pudding mix over the third layer of crackers. Cake must be refrigerated 6-8 hours prior to serving. Why, you ask? Because the graham crackers need time to get really, really soggy. If you’re making this & in a bit of a hurry, you could always dip the crackers in milk as you’re layering them! I’ve done this & it works really well. You’ll still need to give it no less than 4 hours in the refrigerator. Makes: 12 servings WWP: 3.5 per serving

INGREDIENTS

Strawberry Lemonade Trifle

A few notes:

• To shortcut the recipe use ready made poundcake instead of homemade.
• To shortcut the recipe further, you can skip the homemade whipping cream and use all Cool Whip. I used a hybrid of both because I didn’t have enough heavy cream on hand. Alternately, you can use all homemade whipping cream by using 3 cups of heavy cream and 1 cup of sugar.
• Click here for a step-by-step tutorial to making homemade lemon curd.
• Trifles are best eaten the day they are made.

Strawberry Lemonade Trifle

Makes six 6oz. trifles

Ingredients:

• 1 10.75oz poundcake
• 16 oz. strawberries

Lemonade Whipping Cream

• 1 cup lemon curd
• 2 cups cool whip
• 1 cup heavy whipping cream
• 1/3 cup sugar

Instructions:

1. Slice poundcake into 1/4 inch slices and stamp out circles. Alternately, slice and dice poundcake. Set aside.
2. Slice strawberries and set aside.

To make lemonade whipping cream

1. Place Cool Whip and lemon curd in a bowl and fold to combine. Set aside.
2. Place heavy whipping cream and sugar into chilled bowl and beat until medium peaks form.
3. Fold whip cream mixture into Cool Whip mixture and fold to combine.

Assembly:

1. Place poundcake in the bottom of the glass. Layer strawberries on top of poundcake. Then layer lemonade whipping cream on top of strawberry. Continue to layer until top of the glass rim is reached. Finish trifle with more lemonade whipping cream. Garnish with strawberry.

California Egg Casserole

California Egg Casserole

12 eggs

3-4 cups shredded Jack cheese (I used two cups)

2 cups shredded cheddar cheese

2 large ripe tomatoes, diced

2 large avocados, cubed

3/4 cup green onions, diced

8 oz cream cheese cut into small chunks

3/4 cup milk

Optional : Italian chicken sausage, cooked and cut into chunks. Another friend tired diced ham and said it was really yummy. Cooked chopped bacon would also be a nice addition.

Prepare 9×13 dish with nonstick spray. Preheat oven to 350 degrees. Mix eggs with milk, beat well.

Layer 2 cups Jack cheese and 1 cup cheddar in bottom of dish (I only did the two cups Jack cheese). Layer remaining ingredients: avocados, tomatoes, green onions, cream cheese. Cover with remaining cheese and cover all with egg/milk mixture. Bake for 45 minutes. Let cool for 10 minutes. Enjoy

Thanks Skip to my Lou..looks yummy!

Glazed Donut Muffins

Glazed Doughnut Muffins

Printer Friendly Version

For the Muffins:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk

For the Glaze:

• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• 3/4 teaspoon vanilla
• 2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.

Yields: 12 muffins

Lately I've posted yummy calorie filled treats..maybe its because I'm not eating yummy, amazing, to die for goodness right now..Im down 20 pounds and have A LOT more to go (like 20 more, cheer me on pretty please)..So I think after this the healthy meals will be posted..I need to stop torturing myself..ENJOY

white chocolate fudge

What a fun treat and gift..I love fudge and I love cashews, goodness all around!
Found this HERE..Loved this site.