General Tso's Chicken

This pregnancy has had me craving chinese food like crazy. So I try to make my own even though it doesn't taste as good as takeout (probably because I have to clean up after myself). I've never actually had General Tso's chicken from a restaurant, but this is awesome!

Photo Credit to Tracey's Culinary Adventures

General Tso's Chicken
1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes {I used 1 3/4-2 lb}
1 tablespoons olive oil
1 tablespoon sesame oil
6-8 spring green onions, chopped
3 tablespoons fresh ginger, finely chopped or grated {I just used ground ginger, 1/2 tsp maybe}
hot pepper flakes (optional) {I will use it next time}

Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.

Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.

Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.

Recipe Source: Tracey's Culinary Adventures

Cheesy Bacon Oven Chips

Okay, these were amazing. Cheesy and oh. so. delicious. I will definitely be making these again, and probably again.

Photo Credit to Vittles & Bits

Cheesy Bacon Oven Chips

3 medium potatoes, sliced evenly 1/8" thick {I used red potatoes, and…yes!}
cooking spray
3/4 C. shredded colby jack or cheddar cheese
salt & pepper to taste
2 T. crumbled bacon (about 2 slices) {I used real bacon bits}
chopped parsley or chives, for garnish

Chipotle Ranch Dipping Sauce
1 T. ranch dressing
3 T. sour cream
1/4 t. chipotle chili powder
1/8 t. cayenne (adjust more or less depending on how spicy you want)
1/8 t. salt
1/8 t. garlic powder

For the Chipotle Ranch Dipping Sauce: place all ingredients in a small bowl, and stir to combine. Refrigerate to allow flavors to meld together.

For the chips: Preheat oven to 375 degrees.
Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.
Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon.
Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce.

Recipe Source: Juju Good News 

Peanut Butter and Jam Muffins

More peanut butter and jam! Yes please. Also, add more jam than it says because these are delicious, but very very thick, so jam it up!

Photo Credit to My Baking Addiction

Peanut Butter and Jam Muffins
2 cups Gold Medal all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup peanut butter, creamy or crunchy
1 large egg
1 cup whole milk
2 teaspoons pure vanilla extract
jelly or jam

Preheat oven to 350 degrees. Line a standard muffin pan with paper liners, or spray each well with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the flour, sugar, baking powder and salt. Add peanut butter, and mix on medium speed until well combined and crumbly.
In a medium bowl, whisk together the egg, milk and vanilla. Add to peanut butter mixture and mix until just combined.
Using a medium cookie scoop (1 1/2 tablespoons) add muffin batter to prepared muffin wells. Next, place 4 teaspoons of your favorite jam or jelly in the center of the muffin batter and top with another scoop (1 1/2 tablespoons) of muffin batter. If necessary, use a spoon or knife to gently spread batter to cover the jam.
Bake in preheated oven for 22-25 minutes.

Recipe Source: My Baking Addiction

Banana Crumb Muffins

Oh, remember how I love muffins. Here's another one. This is a like a perfect one though. It's pretty light and airy and the banana is so delicious. I think that if I do make the crumb topping again though, I will cut the ingredients in half to make is less sugary. That might sound weird, but I don't love how sugary/crunchy the top was. Delicious though!

Photo Credit to My Baking Addiction

Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/2 teaspoon cinnamon

Crumb Topping: {I will half this next time}
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375°F (190°C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe Source: My Baking Addiction

Omelette in a Bag

Omelettes are delicious but I hate cooking them. I'm really awful at it. But eggs with tomatoes, mushrooms, avocados, cheese, ham, bacon….the list gets longer and I get happier. This is an awesome way of doing it. Super simple, everyone can make their own at the same time, and it's a great way of making them while camping!

Photo Credit to Favorite Family Recipes

Omelette in a Bag

2 eggs {Yes, two eggs is enough for one omelette}
1 Tbsp. water

additional ingredients (to your liking):
cheese, shredded
ham, diced
bacon, cooked & chopped
sausage, cooked & crumbled
tomato, diced
bell peppers, diced
onion, chopped
mushroom, sliced
(whatever other toppings you like)

Optional Toppings:
Salt & pepper
Sour cream
salsa
avocado
guacamole
(any additional topping ingredients you like)

Bring a large pot of water to a boil (appx. 2/3 full)
While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized.. preferably gallon-size) freezer bag and add water.
Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.
Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smoosh the ingredients around a little bit to get an even distribution.
Place bags (up to 6) in the boiling water and cook for 13 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes). Make sure the tops of the bag don't hang out over the edge of the pot, especially if you are doing it over a fire-- you don't want the plastic to melt.
Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 

Recipe Source: Favorite Family Recipes

Peanut Butter and Jam Skillet Monkey Bread

You can never go wrong with peanut butter and jam. Never. Seriously I love the combination so much. Yeah, I'm pretty sure I've said this before, but I used to mix peanut butter and jam for a snack. Then, my roommates would get mad that I left it in the fridge and it looked gross. Not gross, amazing. So these are wonderful and beautiful.

Photo Credit to Picky Palate

Peanut Butter and Jam Skillet Monkey Bread
1 can Refrigerated Biscuits, 8 count (I used the Simply line from Pillsbury)
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup creamy peanut butter, warmed in microwave until liquid like {I probably used more…double?}
1/2 cup jelly of choice, warmed in microwave until liquid like {Also, used just a little more}
4 tablespoons heavy cream
1/2 cup powdered sugar

Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.
Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.

Recipe Source: Picky Palate

{Overnight} Cream Cheese-Stuffed Lemon French Toast with Strawberries

Lemon and strawberry is one of my newfound favorite combination of flavors. Remember this jello salad? I made one with strawberry jello instead of orange and shabam! So delightful. So yes, you will love this and I love it. Just make sure you get lots of strawberries, because you will want more and more.

Photo Credit to Our Best Bites

{Overnight} Cream Cheese-Stuffed Lemon French Toast with Strawberries
6 large, stale butter croissants {I used 10-ish small croissants}
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups milk
Strawberry Sauce
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream (optional) {I used cool whip}

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons){I did not strain mine}, and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. 

Recipe Source: Our Best Bites