Asian Chicken Roll Ups

2	tablespoons crunchy peanut butter
2	tablespoons teriyaki baste and glaze (from 12-oz bottle)
1	tablespoon packed brown sugar
1	tablespoon hot water
1	teaspoon sesame or canola oil
4	Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
8	slices (1 oz each) deli cooked chicken breast
1 1/2	cups shredded iceberg lettuce
1 1/2	cups shredded carrots
1/2	cup chopped fresh cilantro

1.

In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.

2.

Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.

Nutrition Information: 1 Serving: Calories 330 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 50mg; Sodium 850mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 9g); Protein 23g

Recipe Bio: Found on the internet at Bettycrocker.com Good!

Homemade Fajita Seasoning

Mix together:
1 1/2 tsp ground Cumin
1/4 tsp Paprika
1/2 tsp Oregano
1/4 tsp Thyme
1/4 tsp Garlic Powder
1/8 tsp Onion Powder
1 tsp Salt
1/4 tsp Ground Pepper

Use in place of store bought Fajita Seasoning

Recipe Bio: Jacob wanted to make a really yummy meal for me on Valentines day 2010. He decided to make homemade tortillas and make Faijitas. He found this recipe on the internet but we don't know which site it was from. The meal turned out delicious and I don't think we will ever go back to the store bought seasoning!

BBQ Beef

3-4lb Beef Roast(Chuck Roast works best because it will shred easiest)
1 Bottle BBQ sauce(I like Sweet Baby Rays)
1/2 small bottle Russian Dressing
1/2 Cup Granulated Sugar

Cook for 4-6 hours on low.


Mix the BBQ sauce, dressing and sugar together in separate bowl. Shred the beef and pour the BBQ sauce mixture over the roast, stir to mix it in. Let cook for another 1-2 hours. Serve on buns or rolls. Delicious!

note: I have found some roasts fall apart easily and others are very hard to shred. I haven't figured out which ones are best so if anyone has a tip for me on that, I would love to hear it!

Recipe Bio: We went to visit Jacobs cousins in Utah and had this for dinner. I liked it so much, I had to ask for the recipe!

BBQ Chicken Sandwiches

2-3 Chicken Breasts
1 Bottle of BBQ sauce (I like Sweet Baby Rays, Honey BBQ)

Put chicken in the crockpot. My crockpot cooks pretty hot so I can wait until 2pm or 3pm to put it in and use the "High for 4 hours" setting. You'll have to play around with your crockpot to get the timing right. About half way through cooking, pour your desired amount of BBQ sauce over the chicken. Around an hour before dinner, use 2 forks to shred the chicken so that it can sit and cook the BBQ sauce into it for a while. At dinner time, serve on rolls or buns, any kind your family likes. We like the Francisco brand rolls. Serve with a potato side dish and veggies for a yummy meal!

Recipe Bio: It's simple, I don't know how I learned to make this but it's good and easy. See my BBQ Beef recipe also, it's a little different and Oh so good!

The BEST Lemon Bars I have ever tasted!

Ingredients

• 1 cup butter, softened
• 2 cups flour + 2 Tablespoons flour (save for use in crust)
• 1 cup confectioners' sugar + 2 Tablespoons confectioners' sugar (save for dusting)
• 4 eggs
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1 Tablespoon lemon zest

Directions

step 1) Preheat oven to 325 degrees F.

step 2) With an electric mixer beat together the butter, 2 cups of flour and 1 cup of confectioners' sugar until completely blended.

step 3) To form your crust, press the mixture into the bottom of your 13 x 9 x 2 inch pan, evenly covering the bottom. Bake for 20 minutes until light golden brown.

step 4) In a bowl combine eggs, 2 Tablespoons of flour, granulated sugar, lemon juice and lemon zest and whisk together.

step 5) Pour the mixture over crust and bake at 325 degrees F for 30 minutes, until set. (You will know it's ready to remove from the oven when the filling no longer jiggles.)

step 6) Place lemon bars on a wire rack and let them cool to room temperature.

step 7) Using a wire strainer, sprinkle the tops of the cooled lemon bars with the remaining 2 Tablespoons of confectioners' sugar.

step 8) Cut the bars into 24 pieces and enjoy.

Recipe Bio: I came across this recipe on the internet. Had a hankering for Lemon Bars and that was the end of it. I have never had better Lemon bars in my life. The crust is divine and the lemony filling was just right. I didn't use lemon zest in it since the lemons I had on hand were quite ripe and sweeter than I would have wanted it. Also, I don't really like zest in stuff, so there ya go! You have to try these!!!

Click HERE in case you want to find the other delightful recipes they had listed there.

Orange Chicken Delish!

Serves:5- 6

Ingredients:
2 pounds boneless chicken pieces, skinned

Oil (for frying)
1 egg
1 1/2 teaspoon salt
White pepper

1/2 cup cornstarch
1/4 cup flour

1 teaspoon minced ginger root or 1 tsp ground Ginger
1 teaspoon minced garlic(1 Clove)
1 dash crushed hot red chilies or 1/8tsp hot chili sauce
1/4 cup chopped green onions
1 tablespoon rice vinegar

1 tablespoon cornstarch
1/4 cup water

***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon orange juice
5 tablespoons brown sugar
5 tablespoons white vinegar

1 teaspoon sesame oil

Directions:

Prepare Orange Sauce

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add to chicken pieces, stirring to coat. Heat oil in wok or in frying pan to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Heat another frying pan 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice vinegar and stir 3 seconds. Add Orange Sauce and bring to boil. In a separate small bowl, stir water into remaining 1 tablespoon cornstarch. Stir this into orange sauce until thickened . Add chicken and heat. Stir in 1 teaspoon sesame oil. Serve at once with rice and steamed broccoli.

Recipe Bio: We had an idea to make Orange chicken on a Sunday night. Found a recipe on the internet, made a few revisions using what we had in the house and this DELISH recipe is what we came up with. It is the BEST Orange Chicken that I have EVER had!

Homemade Dulce de leche

Serve with Dulce de Leche Cheesecake

Ingredients:
4 cups whole milk
1 1/4 cups granulated sugar
1/2 tsp. baking soda
2 tbsp. butter (optional)

Instructions:
In a heavy bottomed 5 to 6-quart saucepan over medium-high heat, stir the whole milk, the sugar and the butter (if using) until sugar is dissolved and mixture is boiling. Stir in the baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Let cool. Use immediately or refrigerate for later. Before serving, reheat in a saucepan on medium-low heat, or heat slightly in the microwave to make it pourable.

Makes about 2 cups.