Sweet and Sour Chicken

Sweet and Sour Chicken recipe found here
Ingredients:

• 6-8 chicken tenders, cut into bite sized chunks
• 1 green pepper, sliced into chunks
• 1 can of pineapple chunks
• 2 carrots, sliced (my addition)
• 8 oz. Russian dressing
• 8 oz. apricot jam
• 1 packet onion soup mix
• 1/4 cup water
• rice

Directions:

1. line a 9x13 pan with foil. lay the chicken strips on the bottom. layer green pepper, carrots and pineapple chunks on top.

2. mix together the dressing, jam, soup mix, and water and pour on top of the chicken. cover with foil and cook for 30 minutes at 350*. remove the foil lid and continue cooking for 30 more minutes. serve over rice.

Mint chocolate Brownies

I made these for a baby shower and they were soooo yummy. recipe found here.

For the cakes:
Bake Devil's Food cupcakes according to the box directions, adding one teaspoon of peppermint extract to the batter.

For the frosting:
Mix 3 sticks of soft butter, 4 1/2 cups of powdered sugar, 3 tablespoons of milk, 2 teaspoons of peppermint extract, and a few drops of green food coloring.

To decorate:
Fill a pastry bag with the frosting. (A gallon-sized ziploc works great--just snip a hole in one corner of the bag.) Swirl the frosting around the cake--I like to start on the outside and work my way in. Finally, drop a little handful of chocolate chips on top. (I recommend using a good brand of chocolate chips for this, as generic chips often have an uneven color.)

Chicken & Wild Rice Soup
recipe found here.

Ingredients:

• 1 box (4.3 oz) or Rice-o-Roni's Long Grain and Wild Rice Original
• 1 1/4 c. water
• 1 chicken bouillon cube
• 1/2 c. each of carrots, celery and onion-chopped
• 1/4 c. butter
• 1/4 c. flour
• 1 c. cream
• 3 c. chicken broth
• 6 chicken tenders or 3 chicken breasts
• olive oil (to cook chicken)
• S&P to taste

Directions:
1. combine water, rice, and seasoning pkg into a baking dish. Bake @ 325 for 45 mins. to an hour-until rice is tender.
2. cube chicken and cook thoroughly.
3. in a large pot, melt butter and saute veggies until soft. Add flour in small amounts to veggies to avoid clumps.
4. to large pot, slowly add chicken broth and blend until smooth.
5. add cream and bouillon cube
6. add rice and chicken. S&P to taste and simmer to combine flavors.

4 adult servings.

perfect for those cold winter night. serve with a grilled cheese on sourdough or garlic bread and a green salad.