Vanilla Pudding Sauce

So I have to start by saying that breakfast foods are a weakness of mine...but yet I do not like syrup.  Too much sugar.  I know what you all are thinking, then why do I love breakfast?  Good question.  No answer.  So on my waffles/pancakes/french toast I usually do fruit and whip cream.  Wholesome and just plain lovely.  So when I came across this recipe, it was a must share (and perfect way to use the yolks when you separate them for the meringue recipe).




Vanilla Pudding Sauce
2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

Notes:
-I sometimes use one whole egg instead of the yolks. I crack the egg into a small bowl first and pull off those white stringy things. (I think they might be called albumen, but I could be totally wrong.) Then I beat the egg really well. It is a little trickier, but I don’t have to waste 2 egg whites. I am
cheap
thrifty that way.

Mmm Mmm Meringues....

• 3 large egg whites (room temperature)
• 1/8 tsp cream of tartar
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips

Heat oven to 300°F. Spray cookie sheet with spray oil.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Sweet and Sour Chicken

Ingredients:

boneless, skinless chicken breasts (estimate about 1 1/2 breasts per person)

garlic salt

cornstarch

eggs, beaten

canola or vegetable oil

Cut breasts into strips or chunks and season on all sides. Let sit at room temperature for about an hour. Roll chicken chunks in cornstarch till coated then dip into beaten egg. Fry in oil until golden brown. Set fried chicken on paper towels to absorb excess oil.

Sauce:

3-4 TBS Ketchup

3/4 cup shoyu (anything but Kikkoman soy sauce is an abomination)

1 tsp Accent (on seasoning aisle-but if you can't find you can use regular salt)

1/4 cup sugar

Lip Smackin' BBQ Sauce

Mmmm...just writing this recipe down makes me want to lick the jar clean!

1 Cup Ketchup
1 Cup Vinegar
1/2 Cup Molasses
1/2 Cup Honey
1 tsp Liquid Smoke
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Tabasco

Boil and simmer for about 1/2 hour!

Chicken Enchiladas

1 pkg boneless, skinless chicken breasts (about 1.5 lbs or 4 breasts)
8 oz brick cream cheese
8 oz jar of salsa (I like Pace Picante sauce)
green pepper, diced (I only use about half a pepper)
tortillas
cheese

Season chicken with garlic salt, salt and pepper to taste. In frying pan, saute chicken in a nice big glob of butter. Cover frying chicken to cook through faster. Heat oven to 350. Shred cooked chicken and toss in sauce pan with cream cheese, salsa, and green pepper. Heat over medium just until the cream cheese is melted. Add a little extra salsa for an extra kick and more flavor. Spoon onto torillas. Cover tortillas with shredded cheese and bake for 20-30 minutes until cheese is completely melted. Devour the deliciousness. Makes about 7-8 large enchiladas.