My fave at Panda Express...

{recipe & pic from} Real Mom Kitchen

Mandarin Chicken
2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch
Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly. I served it over cooked rice.

This would be awesome with Nicea's Fried Rice!

Vanilla Pudding Cinnamon Rolls

{recipe & pic from} My Kitchen Cafe

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

from A. Marilyn
Rolls:

½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Easy Mixer Bread

{Recipe from Recipes Rock}

2 1/2 cups hot water
1/3 cup oil
1/3 cup honey or sugar
2 teaspoons salt
1/4 cup powdered milk
3 cups flour (I've used all white and all wheat and both are delicious)
2 packets yeast (1 1/2 T)
more flour (about 3 cups)
Combine all ingredients (except the last 3 cups of flour) in a stand mixer bowl with dough hook and mix for 8-10 minutes adding last 3 cups of flour gradually until dough cleans sides of bowl. Cover bowl with plastic wrap and let dough rise for 20 minutes. Shape into 2 loaves and place in greased loaf pans. Set oven to 150 degrees and put loaf pans in oven for 20 minutes. Turn oven heat to 350 degrees and bake for 30 minutes.

Enchiladas

I am in the mood for a different flavor of enchiladas. I usually make the white sauce enchiladas and I am ready for a recipe with red sauce. I saw this recipe made on GTU and it sounded simple and yummy. It actually comes from a site named Simplify Supper. They made this corn salsa with it that looks amazing as well.

Enchiladas
Ingredients:
3 boneless, skinless chicken breasts, cooked and shredded
1 can mild enchilada sauce
1 cup sour cream
1 cup cheddar cheese, shredded
1 package flour or wheat tortillas
Preparation:
Mix all ingredients reserving about ¼ can of enchilada sauce.
Spoon mixture onto edge of tortilla and fold together, folding one end into middle.
Place side by side in baking dish.
Pour reserved sauce over enchiladas.
Sprinkle with more shredded cheese if desired.
Bake at 350 about 25 minutes.


Corn Salsa
Ingredients:
1 can diced tomatoes
1 can corn
1 can black beans
1 small bunch chopped fresh cilantro as desired
1 cup Italian Salad Dressing
Preparation:
Stir ingredients together.

Another one I saw on GTU was the

Honey Lime Chicken Enchiladas from

phemomenon.blogspot.com.

These also look amazing!

Cookie Salad

This weekend I was reminded how much I LOVE this salad. My MIL made it for my SIL's babys shower. It's a definite favorite around here so I thought I'd share it!COOKIE SALAD

2 small pkgs. instant vanilla pudding
2 c. buttermilk


Beat together in large bowl then fold in:
2 small pkgs. Cool whip or 1 Lg. Pkg.
2 cans mandarin oranges (drained)
1 (14-20 oz.) can pineapple tidbits (drained)


Before serving, add 1 package Keebler Fidge Striped Cookies, broken up

BBQ Chicken Salad

{recipe & pic from} Picky Palate

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**

mmm.....just like Paradise Bakery Black & White Chippers

{recipe & pic from} Picky Palate

May I just warn you .....THESE ARE SOOOO ADDICTING AND DELICIOUS!

Chewy White Chocolate-Chocolate Cookies
1 3/4 cups flour
1 1/4 cups cocoa powder
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.
3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.