Chocolate and other food groups

Honey Glazed Cashew Chicken Stirfry 1/4 c. orange juice or 1 orange, juiced 1 tsp. cornstarch 1 Tb. honey 1 Tb. oil 2 chicken breasts, cut into thin strips 1/2 medium onion, sliced thin 1 clove garlic, minced 1 c. carrots, sliced or julienned 1/3 c. cashews red pepper flakes 1 c. hot cooked rice In small bowl, combine orange juice, cornstarch, and honey, set aside. Heat oil in large skillet over high heat. Add chicken, onion and garlic. Stir fry 4-5 minutes, until chicken is no longer pink. Add carrots. Cover and cook 3-4 minutes. Add orange juice mixture, cook and stir 1-2 minutes or until sauce thickens. Stir in cashews and red pepper. Serve over rice. Serves 2.

Ready in less than 30 minutes Cranberry-Glazed Turkey 1 lb. turkey cutlets or 1 lb. turkey breast, sliced thin (freeze slightly before slicing) 3 Tb. butter 1 medium onion, sliced 1/2 c. cranberry orange sauce 1/2 tsp. sage 1/2 tsp. salt pepper Pound turkey cutlets until about 1/8" thickness. In large skillet over medium high heat, melt butter. Cook turkey cutlets, a few at a time, until tender and lightly browned on each side, about 3 minutes. Remove turkey to plate and reserve. In dripping, cook onion until tender. Add cranberry sauce, sage, salt and pepper to taste, plus 1/2 c. water. Cook until boiling, then scrape up pan. Serve sauce over turkey. Serves 4. Can substitute chicken for turkey.

I tried this recipe a long time ago. I've updated it a bit, and it tastes even better. Chicken Italian Style 1 Tb. olive oil 1 lb. chicken thighs, boneless and skinless 1/2 lb. mushrooms, quartered 1 clove garlic, minced 1 10 oz. pkg. frozen green beans 1 red bell pepper, sliced 1 16 oz. can Italian tomatoes 1/2 tsp. Tabasco In medium skillet, heat oil over medium heat. Pat chicken dry then season chicken with salt and pepper. Cook chicken until browned on all sides, then remove to a plate. In the skillet, cook mushroom and garlic until tender. Return chicken to skillet, adding green beans, bell pepper, and undrained tomatoes. Add Tabasco sauce to taste. Cook until boiling, then reduce heat to a simmer and cover. Cook for 15 minutes over low heat, or until chicken and vegetables are tender. Serves 4. Great over rice or with pasta.

Another one of my mom's recipes. We had this at Christmas. Blond Fudge Supreme 3 c. sugar 3/4 c. milk 1 c. chopped nuts - pecans are best! 3 Tb. butter 2 tsp. vanilla 3 Tb. light corn syrup 1/8 tsp. salt Combine sugar, milk, corn syrup and salt in 3 quart heavy saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on the sides of the pan, wash down with a wet brush. Cook over low boil until soft balls form when dropped in water or candy thermometer measures 236. Add butter. DO NOT STIR. Cook until lukewarm or 110 degrees. Add vanilla and beat until candy looses its gloss or shine and starts to thicken. Stir in nuts. Pour into buttered 8" square pan. While still warm, score into pieces. Makes about 2 lbs. of fudge.

My mom used to make this candy and I loved it. She added "1/4 stick paraffin" to the melted chocolate, but I don't think that's necessary. It won't hurt you if you do it and it does make the chocolate glossier. But if you want your chocolate to melt more smoothly, add 1 tsp. heavy cream to the chocolate chips. Ohio Buckeyes 2 1/2 lbs. powdered sugar 1 lb. butter, softened 2 c. peanut butter 2 c. chocolate chips Cream butter until fluffy. Add peanut butter and beat thoroughly. Add powdered sugar. Chill for 1 hour, then roll into 1-2 inch balls. Chill again.  Melt 1 large pkg (2 c.) chocolate chips. Dip the candy into the melted chocolate so 1/2 of the ball is covered. Chill on wax paper until set.

These are high in fiber and calcium but still taste great. Crunchy Oat Cookies 1 c. whole wheat flour 1/3 c. nonfat dry milk 1/4 c. wheat germ 1/4 c. wheat bran 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves 1 c. butter, softened 1 c. brown sugar 2 eggs 2 c. oats 1/2 c. chopped nuts 1/2 c. raisins or chocolate chips Stir together dry ingredients and set aside. In a large mixing bowl, cream butter and sugar. Add eggs and beat until fluffy. Gradually stir in dry ingredients. Add oats, nuts, and raisins until well blended. Drop by spoonfuls onto lightly greased cookie sheets. Bake at 350 for 9-10 minutes or until light brown. 

This is one of my Grandma's recipes. She made a lot of pies - like, a lot. She'd make 5 or 6 at a time and freeze some of them for later. My favorite was her pecan pie, but really, they're all pretty darn good. This is one of my favorite pie crusts to make because it holds up well. Foolproof Pie Crust 4 c. flour 2 tsp. salt 1 Tb. sugar 1 3/4 c. shortening 1/2 c. water 1 egg 1 Tb. white vinegar Stir together flour, salt, sugar, and shortening in mixing bowl. Beat together water, egg, and vinegar. Then mix into dry ingredients and stir until mixed. Shape into 5 parts. Roll and shape into pie pans.  Makes 5 single crust pies or 2 double crust pies + 1 single crust. Freezes well.