Cornflake Chicken

Serving: 6

Ingredients

1. 1.5 pound of boneless chicken thighs (6 pieces)

2. 6 cups of cornflakes (1 cup for each piece of chicken)

3. 1 egg

4. 1/3 cup of flour

5. 1 teaspoon of garlic powder

6. 1 teaspoon of onion powder

7. 1/2 cup of onion crunch

Directions

1. Pre heat oven to 375 degrees

2. In one bowl, pour garlic powder, onion powder, and flour.

3. In a separate bowl, whisk egg

4. In a separate bowl, place cornflakes.  (This may work better if you only pour 2 cups at a time, and then add more when needed).

5. Spray baking dish with cooking oil.

6. Take one piece of chicken; dip in flour mixture, then egg, and then cornflakes.  Place on baking dish and repeat process until finished.  

7. Place in the oven for 30 minutes , or until cooked through.  (Every oven cooks differently).  

8. Sprinkle onion crunch over the chicken when taken out.  

Marshmallow Frosting

Serving 25 cupcakes

Ingredients

1. 1 cup sugar

2. 3 egg whites

3. 2 tablespoons of water

4. 1 8 oz. jar of Marshmallow Fluff 

5. 1 teaspoon of vanilla

Directions

1. Using a double boiler, add the sugar, egg whites, & water on low heat

2. While on low heat, use an electric mixer until soft peaks form (it should take about 5 minutes)

3. Add in the marshmallow fluff & take off the burner

4. Mix in the vanilla

5. Apply once cupcakes (or cake) have completely cooled

Old Fashioned Pancakes

Serving: 8

Ingredients 

1. 1 1/3 cup flour

2. 1 teaspoon baking powder 

3. 1 teaspoon baking soda

4. 1 egg

5. 1 cup milk 

6. 3 tablespoons margarine

7. 1/3 cup sugar

Directions

1. Combine the flour, baking powder, & baking soda & set aside. 

2. In a separate bowl, mix the egg and milk 

3. Pour the dry ingredients in with the egg and milk

4. Melt the margarine in the microwave for about 15 seconds & add it with the mixture

5. Add in the sugar

6. After combining all the ingredients, put about 1/4 cup of the batter on medium heat over the stove

7. Turn over when golden brown

Baked Chicken Stir-Fry

Serving: 6-8 people

Ingredients: 

1.  1 3/4 lb package of asparagus

2.  3 lbs of boneless chicken thighs. 

3. 12 oz package of portobello mushrooms

4. 5 cups of chopped onions

5. 1/2 cup and 2 tablespoons of olive oil   

6. Salt to season

7. 1 tablespoon of crushed garlic

Directions

1. Pre heat oven to 400 degrees. 

2. Boil water.

3. While the water is boiling, chop the roots off of asparagus.

4. When water is boiled, put asparagus in for 2 minutes. Drain water, and place in baking dish.

5. Take 2 tablespoons of olive oil, and mix with asparagus.  Do this with 1 tablespoon of crushed garlic as well. 

6. Place in the oven, cook for 15 minutes.  Take out, add salt. Mix.  Place back in oven for an additional 15 minutes.

6. While asparagus is in the oven, chop chicken pieces into 4's.  Set aside.

7.  Chop mushrooms into 1" pieces.  Place in a large frying pan.  Add the chopped onions, and 1/2 cup of olive oil.  Stir on medium-high heat until onions start to brown.

8.  Add chicken and spray cooking spray on top.  Add salt to season, about 6 shakes. 

9.  Stir for about 6-8 minutes until the chicken isn't raw on the outside.

10.  When you take the asparagus out after the second 15 minutes, pour chicken mixture over asparagus.  Flatten out.  

11. Place back in on 350 degrees for 10 minutes.  Take out.  Season with another tablespoon of crushed garlic and 1/4 teaspoon of salt.  Place back in oven for 8 minutes.

  

Strawberry Cake

Serving: 12

Ingredients 

1. 2 1/2 cups flour 

2. 2 1/4 cups sugar

3. 2 sticks margarine

4. 1 tablespoon of strawberry extract

5. 4 eggs

6. Few drops of red food coloring 

7. 1 cup of diced strawberries 

Directions 

1. Preheat oven to 350 degrees 

2. Set aside the bowl of flour 

3. In a separate bowl, mix together the sugar & margarine

4. Add in the strawberry extract 

5. One by one, add in the eggs until all ingredients are combined

6. Slowly pour the flour into the bowl with the sugar & margarine 

7. Add in the red food coloring by drops until it becomes the desired shade of pink 

8. Add in the sliced strawberries & mix them into the cake 

9. Bake for about an hour & a half 

10. Let cool for about 45 minutes before applying frosting (or serving!) 

Veal Stew

Serving: 6-8

Ingredients

1. 1 lbs of veal shoulder cut into 1-2" cubes
2. 2 cups of chopped onions
3. 1/2 cup of olive oil
4. 4 stalks of celery
5. 1 lb package of baby carrots
6. 1 cup of ketchup
7. 1 lb package of sliced mushrooms

Directions

1. Place veal in a bowl.  Pour olive oil over veal. Mix. 

2. Pour veal in a Tupperware to let marinate overnight.
3. Dice celery.  Place celery, onions, mushrooms, and baby carrots into a frying pan.
4. On medium-high, pour 1/3 cup of olive oil over vegetable mixture.  Stir for 10 minutes, or until onions brown.  Once they've become brown, place veal in the pan for 3 minutes in order that the meat becomes slightly cooked.  If needed add the excess olive oil that was set aside.
5. Place mixture in a cooking pot on low heat.  Pour water to reach top of mixture, but not to cover.
6. Add ketchup.  Mix.
7. Let sit for 25 minutes.  Stir occasionally.    

Peppermint Dip

Serving: 7

Ingredients

1. 8 oz. of heavy whipping cream 

2. 25 pieces of finely crushed hard peppermint candies

3. 2 drops of peppermint oil 

Directions

1. Using an electric mixer, whip the whipping cream until thick 

2. Add in the peppermint candies & oil 

3. Serve chilled!