 Chicken Lo Mein Ingredients: 1 pound chicken fillets, sliced into thin pieces. 2 tablespoon soy sauce (for marinade) 10 ounces lo mein egg noodles 1 tablespoon olive oil 2 cloves garlic, minced 1 red bell pepper, julienne 1 onion, julienne 1/2 cup snow peas or snap peas 1 small can sliced waterchestnuts 3 cups baby spinach 2 eggs, beaten *optional Sauce 2 tablespoons soy sauce (or more, to taste) 2 teaspoons sugar 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon Sriracha (or more or less, to taste) 1/2 teaspoon Red Hot Chili Oil (more or less, to taste) Directions: Cut chicken into thin slices and marinate in soy sauce for up to 4 hours in the refrigerator. In a prep bowl, stir together soy sauce, sugar, sesame oil, ginger, Sriracha and Red Hot Chili Oil; set aside. In a large pot cook lo mein noodles according to package instructions; drain well. In a large skillet or wok, heat olive oil over medium high heat. Add chicken and cook 1-2 mins. Add in the garlic, bell pepper, snow/snap peas, water chestnuts and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach and optional beaten egg until the spinach has wilted and eggs are cooked through, about 2-3 minutes. (I do this as the noodles are nearing end of their cook time.) Stir drained/cooked lo mein noodles and sauce mixture in with vegetables. Gently toss to coat & combine. Serve immediately. NOTE: *If lo mein noodles cannot be found, thin spaghetti can be substituted. Feel free to add any extra vegetables or mix of your own. Proteins can be changed up to from fish to beef and egg can be omitted as well. If you want a great taste without extra heat - leave the Red Hot Chili Oil out of dish or add when serving table-side. Recipe by: Diane Baker for Canning and Cooking at Home Photo by: Diane Baker Pinterest Pin: http://www.pinterest.com/pin/68727467625/ 
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 This is so easy - it's a crime and the taste - even more illegally awesome! LOL some say they taste like "Red Lobsters" biscuits...all I know is you can change up the cheeses and herbs/spices and really have fun with these. Enjoy! ~ Diane CHEDDAR BAY BISCUITS FROM SCRATCH Ingredients: Biscuit: 2 Cups Buttermilk Biscuit Mix 1/2 tsp Garlic Powder 1 1/2 Cups Shredded Cheddar Cheese 2/3 Cups of Milk Topping: 2 Tbs Butter, Melted 1 tsp oregano 1 tsp parsley 1 tsp garlic salt Directions: For "Biscuits": Preheat oven to 400 degrees F. and spray a cooking sheet with nonstick spray or line with parchment paper. Place into a large bowl: buttermilk biscuit mix (like Bisquick), garlic powder, and shredded cheddar cheese. mix everything together Add in about 2/3 cups of milk. Stir until combined. *it gets pretty thick, and you can add a little more milk if you need to. But don’t add too much, otherwise it will get even stickier. I use a lightly oiled 1/4 cup measuring spoon to drop the dough onto your cookie sheet about 2 inches apart. Bake in oven approx. 10 minutes. For "Topping": melt 2 Tablespoons of butter, stirring in oregano, parsley and garlic salt. . When biscuits have cooked 10 minutes - brush some of the butter mixture over each biscuit. Then, pop them back into the oven for another 5-6 minutes.Or until they’re lightly browned. If you like, you can brush with the garlic-herb butter again and let it soak in before you serve them. Since I made these ahead of time - I didn't brush on melted topping until 10 mins before serving...I cooked my biscuits a few hours ahead and then brushed topping on and set in warm oven to 'reheat' - they came out great. Recipe Note: Want a 'kick" to them - try pepper jack and cheddar cheese mix! Recipe Adapted from: joyful abode Photos by: Diane Baker for Canning and Cooking at Home  Cornflakes Wreath Cookies
Ingredients: 1/2 cup butter 30 large marshmallows 1/4 teaspoon green food coloring 4 1/2 cups corn flakes red cinnamon candies Directions: Melt butter over medium heat in a large saucepot. Add marshmallows and stir until melted. Remove from heat and add green food coloring; stir well. Add cereal; stir until evely coated Drop by tablespoonfuls onto waxed paper. **see note TIP Top each with three red hots Let sit for one hour. **TIP: use a slightly greased/buttered 1/4Cup measure spoon to drop "batter" onto parchment paper. I buttered my fingers to shape into "wreaths" Store in covered container laying clusters between sheets of waxed paper. Recipe by: Cornflakes and Food.com Photo by: Diane Baker for Canning and Cooking at Home  There are times when making one loaf of bread is easier then baking dozens of cookies. At the holidays, I like to have this on hand for visitors that want something sweet to eat but, are tired of all the cookies that surround them during the Holiday season - this is a nice 'break from the ordinary' and when warmed and eaten - reminds me of the chocolate chip pancakes I once tasted at Walker Brothers Pancake House, warm and rich chocolate with a moist vanilla tasting bread. Besides, It's nice to have a change up from cookies sometimes too - and one thing I do know - this is a bread I cannot make often because we eat it too fast!!!! Enjoy! ~ Diane
Chocolate Chip Quick Bread Ingredients: 2 cups flour 1/3 cup packed brown sugar 1/3 cup sugar 2 tsp. baking powder 1/2 tsp. salt 2/3 cup. milk 1/2 cup melted butter 2 eggs lightly beaten 1 tsp. vanilla 1 pkg. chocolate chips (between 10-12 oz.) 1/2 cup nuts *optional Directions: Preheat oven to 375 degrees. In large bowl, combine flour, sugars, baking powder, and salt. In another bowl, combine milk, eggs, butter, and vanilla until blended. Make a well in dry ingredients and add milk mixture to combine. Stir in chips and *nuts if preferred. Spoon batter into prepared loaf pan and bake 40 to 45 minutes. Cool 5 minutes before removing from pan. Dust with confectioner's sugar if desired or drizzle with your favorite topping. Recipe Adapted from: Leah Goldman Photos by: Diane Baker for Canning and Cooking at Home  I do love that this basic recipe can be used for any Holiday or special occasion. This is my Mom's recipe and used for many, many years. I love make half using 'egg wash' for sprinkles and also half I save for frosting once cooled...I thin my frosting down so that its almost just a glaze/coating...but, you can make to the thickness you prefer... Enjoy! ~ Diane Mom's Christmas Butter Cut-out Cookies 1 Cup Butter 1 Cup Sugar 2 Eggs 3 Cups Flour 1/2 tsp salt 1 tsp grated lemon rind Cream butter and sugar until light. Blend in Lemon rind and 1 whole egg and egg yolk only from second egg (save that egg white for spreading on top of pre-cooked cookies so sprinkles stick) Sift flour and salt, and gradually work into butter mixture. As dough stiffens, work flour in with hands. Wrap dough in wax paper and chill for several hours. Roll dough out 1/4" thick - cut out - if using sprinkles, brush tops of cookies with egg wash from saved egg white and sprinkle. Bake 375 for 8 mins but, keep an eye on them - thinner cookies will cook faster and could burn easily. Frost when cold if wanted. Frosting: 1/2 Cup Powdered sugar 3 tsp milk 3-4 drops food coloring of your choice - blend well. Frost cookies and let sit to harden. more milk - thinner frosting/glaze more powdered sugar - thicker frosting. Recipe by: Diane Baker's Mom Photos by: Diane Baker for Canning and Cooking at Home |
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.