Bacon Ranch Pasta Salad

This is a simple pasta salad that is quick to throw together for potlucks.  If you want you can add some cooked chicken to it to make it heartier. 

Bacon Ranch Pasta Salad

Ingredients:
3 cups uncooked medium pasta shells or rotini
2/3 cup shredded carrots
2/3 cup frozen peas, thawed
4 bacon strips, cooked and diced
4 ounces cream cheese
1/2 cup sour cream
3/4 cup milk
1 envelope ranch salad dressing mix


Directions:
1.  Cook pasta according to package directions. 
2.  In the meantime combine the carrots, peas, and bacon in a large bowl. 
3.  In a smaller bowl beat the cream cheese until smooth.  Add sour cream and mix until smooth.  Add milk and dressing mix; beat until combined well.
4.  Drain pasta and rinse in cold water and add to the vegetable/bacon mixture.  Add dressing mixture and toss to coat.  Chill until serving.

Apple Cupcakes with Caramel Frosting

Here's a nice fall treat recipe.  What says fall better than caramel apples?  These are very simple to throw together.  I got these from Taste of Home. 


Apple Cupcakes with Caramel Frosting:

CUPCAKES:
Ingredients:
1 box spice cake mix (or you can use carrot cake mix or plain yellow cake mix)
Ingredients on cake mix package
2 cups peeled and finely chopped tart apples


Directions: 
Preheat oven to 350 degrees.  Line cupcake pan with paper liners.  Prepare cake mix according to package directions.  Fold in chopped apple pieces.  Fill cupcake pans 2/3 full.  Bake according to package directions.

CARAMEL FROSTING:
Ingredients:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
2-1/2 to 3 cups powdered sugar

Directions:
In a heavy saucepan, combine brown sugar, butter, and milk.  Bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from heat and add vanilla.  Cool to lukewarm.  Gradually beat in powdered sugar until frosting is the right consistency.  Frost cupcakes.  If you want you can stick a caramel apple stick in each one and sprinkle with toasted pecans.

Sweet and Sour Chicken

I sprinkled some sesame seeds on mine

I have tried several sweet and sour chicken recipes over the years trying to find one that I really liked.  This was it!  This one is very similar to the sweet and sour chicken at my favorite Chinese restaurant.  It's really quite simple too!  And, if you are rushed for time you can substitute frozen batter-dipped chicken nuggets instead of making your own.  (just don't use the breaded ones, they're not as good with this).  Enjoy!


Sweet and Sour Chicken:


Ingredients:

CHICKEN:
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour (No self-rising flour? Add 1/2t salt & 1 1/2t baking powder to your flour)
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying

SAUCE:

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color  (or you can use 2 red and 1 yellow to make orange)
2 green bell pepper, cut into 1 inch pieces

Directions:

1. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
2. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. 
3. For the sweet and sour sauce, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring in a saucepan. Heat to boiling. Reduce heat to low. Combine 1/4 cup cornstarch and 1/4 cup water in a cup; slowly stir into saucepan. Continue stirring until mixture thickens.  Stir in pineapple chunks and bell pepper.  Remove from heat.
4. When ready to serve pour hot sweet and sour sauce over chicken on plate.  Serve with rice. 

I served my sweet and sour chicken with pork-fried rice and egg drop soup

Bacon Egg Cups

I tried these bacon egg cups for breakfast this morning and I think they are AMAZING!  They are incredibly simple to make and will impress any brunch guests.  You can top them with any herbs or seasonings you'd like to really customize it to your taste.  You have got to try these!

Bacon Egg Cups:

Ingredients:

Bacon (about 1-1/2 slices per cup)
1 egg per cup
Grated cheddar cheese (or any cheese of your choice)
salt and pepper
whatever you want to sprinkle on top (green onion, chives, tomato, oregano, etc.)

Directions:

Spray muffin pan with non-stick cooking spray.  Cook bacon in a large frying pan until lightly brown and still soft and chewy.  Line inside of muffin cups with bacon.  I wrapped 1 piece of bacon around the inside of the cup and then placed a couple smaller pieces on the bottom. 

Crack 1 egg into each cup.  Sprinkle with salt and pepper to your liking.  Top with cheese and whatever seasonings you want. 

Bake at 400 degrees for 15-18 minutes or until eggs are set.  You can stick a sharp knife into the middle of a cup to check if the eggs are done.  They should pop right out of the muffin pan.  Enjoy!