Sweet and Sour Chicken

Ingredients:

1 t. garlic salt

1/2 t. black pepper

2-3 T cornstarch *

3/4 c. sugar

1/2 c. vinegar

1/2 c. chicken broth

3-4 T. ketchup

1 T soy sauce

2-3 boneless, skinless chicken breasts

* I used minute tapioca instead. 

Recipe:

1. In a slow cooker, mix together all ingredients except the cornstarch and chicken. Stir until you have a smooth consistency.

2. Add chicken to slow cooker. Cook on low for 4-6 hours.

3. About 30 minutes before removing chicken and sauce from pot, remove chicken, shred, add tapioca and stir a few times, and replace chicken.

4. Serve over rice or in a tortilla with traditional toppings such as lettuce, tomatoes, cheese, etc. *

* I actually ate mine over quinoa.

Rating: 3.5 of 5

So, even though this recipe isn't what the source has it down as, I thought it was pretty good. I wanted something easy, like a crock pot, and I think I got it. Daniel really liked. I'd make this one again.

Source: adapted from (I really wanted to make this, but use a crock pot) Get Off Your Butt and Bake, Sweet and Sour Chicken

Crumb Peach Pie

Ingredients:

1 pie shell, baked at 400-degrees for 5 minutes (like Easy Oil Pastry or Pie Crust)

1 large can peaches, sliced *

2 T. cornstarch **

1/4 c. brown sugar

1/4 c. white sugar

1/2 t. cinnamon

1/2 c. flour

1/2 c. butter

* I just used two 15-oz cans, dumped all of the one can into a sauce pan, and then drained all the juice from the second can and tossed it.

** I actually didn't have cornstarch on hand, so I substituted it with Minute Tapioca. You can also substitute corn starch with flour, but have to double the amount, i.e. 1 T. cornstarch = 2 T. flour.

Recipe:

1. Heat the peaches in a pot and add cornstarch to thicken juices. Pour into prepared shell (only baked for 5 minutes previously).

2. Make crumb mixture by adding brown sugar, white sugar, cinnamon, flour, and butter. Use a pastry cutter or fork to combine and make into crumbs.

3. Sprinkle the top of the pie with the crumb mixture.

4. Bake at 400 degrees for 15 minutes.

Rating: 4 of 5

I love this recipe. But, for whatever reason I can never get the crumb part on top to come out the way it should! It's probably because it's my Grandma's recipe and no matter how hard I try I never can cook as well as Grandma. I think there might be a secret cooking school that all grandmas go to once they "retire." Love the taste of the somewhat sweetened peaches with the topping together. And I love how easy this recipe it. No peeling or slicing peaches? All right! I can open a tin can and pour everything out. Piece of cake....or maybe I should say, piece of pie!

Source: Grandma Norton

Fresh Strawberry Pie

(Sorry for the terrible picture - it was already mostly eaten!)

Ingredients:

1 c. white sugar

2 T. cornstarch

1 c. boiling water

1 3-oz. package strawberry flavored gelatin*

2 1/2 quarts fresh strawberries, stems removed**

1 9-inch pie crust, baked

Whipped cream (optional)***

*I didn't have strawberry, so used cherry. If I didn't know I used cherry, I probably wouldn't have been able to taste it.

**I sliced the strawberries so that it would be easier for Ally to eat

***We used vanilla ice cream as topping

Recipe:

1. In a saucepan, mix together the sugar and cornstarch; make sure to blend cornstarch in completely. Add boiling water and cook over medium heat until mixture slightly thickens. Remove from heat. Add gelatin and stir until smooth. Cover and let mixture cool to room temperature.

2. Place strawberries in baked pie crust, pointed ends facing up**. Pour cooled gelatin mixture over strawberries.

3. Refrigerate until set. Serve with whipped cream, if desired.

Rating: 3.5 of 5

We liked this recipe and think it's great with the ice cream. I do think it will probably be better with the strawberry flavored jello instead of cherry. This is a super quick and easy recipe and I didn't feel bad about eating it for breakfast!

Source: AllRecipe: Dinner Tonight book, pg. 319