Test Kitchen Notes; panko it is recommended if not regular dry breadcrumbs may be used

Servings 2-4

INGREDIENTS:

2 large sweet onions, peeled and sliced into rings

2 large eggs, lightly beaten

1/2 cup buttermilk

1-3/4 cups all-purpose flour

1-1/2 teaspoons seasoned salt

1 teaspoon garlic powder (garlic lovers may increase to 1-1/2 teaspoons)

1/8 teaspoon cayenne pepper, optional I like to add it in

2 tablespoons cornstarch

1/2 cup panko breadcrumbs

oil for frying

INSTRUCTIONS:——————————————

TIP: it is best to have all the onions coated and on a plate before frying.

In a shallow bowl combine the eggs with buttermilk.

In another shallow bowl combine flour, seasoned salt, garlic powder, cayenne pepper, cornstarch and breadcrumbs.

Heat a generous amount of oil in a heavy skillet to 350 degrees F.

Firstly dip the onion ring into the egg/buttermilk mixture allowing any excess to drip off, then coat in the breadcrumb mixture.

Fry in hot oil until golden brown.

Remove to a rack to drain.

This is a simple classic that can be used as a cheesecake topping or over pancakes, waffles or toast

Yield 3-1/2 cups

Ingredients:

1/2 cup sugar

2 tablespoons cornstarch

1 cup cold water

2-4 teaspoons lemon juice

4 cups fresh or frozen blueberries

Instructions:

In a large saucepan combine the sugar and cornstarch.

Stir in water and lemon juice until smooth;

Add in the blueberries; bring to a boil over medium heat and cook stirring until thickened (about 2 minutes) .

Cool slightly and serve warm or refrigerate

These  have a rich intense chocolate flavor… a chocolate lover’s dream brownie!

Notes from our test kitchen; after the addition of the eggs make certain to beat for about 5 minutes this will improve the texture of the brownies

If desired frost the brownies with my chocolate frosting posted HERE

Servings 24

Ingredients:

1 cup butter, melted

1 cup white sugar

1 cup brown sugar, packed (can use all white)

1 tablespoon vanilla

4 large eggs

1-1/2 cups all-purpose flour

1 cup unsweetened cocoa powder, sifted

1 teaspoon salt

1 cup chopped walnuts (can use 1 cup chocolate chips or half each)

Instructions:

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a large bowl using an electric mixer at medium speed beat melted butter, both sugars and vanilla until well blended.

Add in eggs and beat for at least 5 minutes (this is important).

In another bowl sift the flour with cocoa powder and salt; add to the creamed mixture and beat on low speed until blended.

Stir in the nuts.

Transfer to baking pan.

Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

Coo and frost with chocolate frosting if desired.

This is easy and delicious, make as spicy as you like by adjusting the hot chili sauce

Notes from our test kitchen; make certain to dry off as much excess moisture from the chicken using paper towels

Servings 6

Ingredients:

6-7 boneless skinless chicken breasts,  each breast sliced into 5 strips lengthwise

1 tablespoon cornstarch

3 tablespoons vegetable oil

6 tablespoons honey

6 tablespoons soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon garlic powder

3/4 cold cup water

1-1/2 tablespoons cornstarch

1/2 teaspoon hot chili sauce (or adjust to suit heat level or can use a pinch of cayenne pepper)

cooked rice

chopped green onion

Instructions:

Pat dry all the chicken strips using paper towels to remove any excess moisture.

Place the strips into a bowl.

Sprinkle 1 tablespoon of cornstarch over, then using clean hands coat the cornstarch to the chicken strips.

In a bowl place the honey,  soy sauce, sesame oil and garlic powder

In another small bowl whisk 3/4 cup cold water with 1-1/2 tablespoon cornstarch until smooth, then whisk vigorously into the honey mixture until smooth and thoroughly combined, add in hot chili sauce starting with a small amount and adding in more to taste; set aside while cooking the chicken strips.

Heat oil in a large skillet or a wok over medium-high heat.

Add in the chicken strips and cook tossing until just cooked through (about 5-6 minutes, you may need to do the chicken in two batches depending on the size of your skillet).

Whisk the sauce once again then pour over the chicken strips; cook mixing gently until the sauce has thickened.

Serve over cooked rice then sprinkle with chopped green onions.

This may be just as good as pecan pie, some might say even better!

Servings 8

Ingredients:

1 unbaked pie pastry, to fit a 9-inch (4-cup) volume deep-dish pie plate

2 large eggs

1/2 cup all-purpose flour

1/2 cup white sugar

1/2 cup brown sugar, packed

3/4 cup butter, softened (no substitutes)

1 cup semi-sweet chocolate chips

1 cup chopped pecans (or use walnuts)

sweetened whipped cream

Instructions:

Preheat oven to 325 degrees F (set oven rack to lowest position).

In a bowl using an electric mixer on high speed beat eggs until foamy (about 4 minutes).

Add in flour, both sugars and butter; beat on low speed until well blended.

Fold in the chocolate chips and nuts.

Pour in prepared unbaked pie shell.

Bake 50-55 minutes or until a knife inserted halfway between the outside edge and center comes out clean (if baking the pie on a baking sheet baking time may need to be increased slightly).

Cool on wire rack.

Serve warm with whipped cream.

Posted on www.recipezazz.com

These are so easy to make and the crust/ crumb topping on these bars are delicious, the jam filling may be changed to another flavor, strawberry, blueberry and apricot jam all work well also! you could use a white cake mix instead of yellow and I have tried that in the past but I have to say that the yellow cake mix is much better!

Servings 24

Ingredients:

1 (18.5-ounce) package yellow cake mix (such as Duncan Hines)

1/2 cup brown sugar (can use more for a sweeter taste)

1 teaspoon cinnamon, optional

2-1/2 cups quick-cooking oats

3/4 cup melted butter or margarine

2 cups raspberry preserves/jam

1-1/2 tablespoons water

Instructions:

Preheat oven to 375 degrees F (set oven rack to second-lowest position).

Grease a 13 x 9-inch baking pan.

In a large bowl using a wooden spoon mix the dry cake mix with oats, brown sugar and cinnamon.

Add in melted butter; using clean hands gently mix until the mixture until crumbly and no dry mix is left .

Press half of the mixture into the pan.

In a bowl combine the jam with water then spread over the crust.

Sprinkle the remaining crumb crust over the top.

Bake for 18-22 minutes or until the top is lightly browned.

Posted on www.recipezazz.com

One of my favorite Asian-inspired veggie dishes!

Notes from our test kitchen; to avoid any moisture mixing with the garlic butter sauce make certain to drain the steamed broccoli or beans very well on paper towels then pat dry to remove as much excess moisture as possible

You may steam the broccoli florets or beans hours or even a day ahead, just heat in microwave when ready to make the recipe

Servings 4-6

Ingredients:

1-1/2 pounds fresh broccoli, cut into small florets or 1 pound fresh green beans, ends removed

1/3 cup butter

2 garlic cloves, minced

1/4 teaspoons crushed red chili flakes, optional

1 tablespoon brown sugar

3 tablespoons reduced-sodium soy sauce

2 teaspoons white vinegar

1/4 to 1/2 teaspoon fresh ground black pepper, or to taste

1/3 to 1/2 cup chopped salted cashews

Instructions:

Steam the broccoli florets or beans until just fork-tender (about 5 minutes, do not cook until very soft; immediately plunge into a bowl of ice water, then drain very well on paper towels (this may be done up to a day in advance and refrigerate the veggies).

When ready to use for the recipe heat in microwave until hot, then transfer into a large serving bowl.

In a small skillet melt the butter over medium-high heat; add in garlic and chili flakes; saute stirring for 1 minute.

Add in brown sugar, soy sauce, vinegar and black pepper; bring to a boil, then immediately remove from heat; mix in the salted cashews.

Pour the garlic/butter sauce over the broccoli florets or beans and toss to coat.