Chubby @ Heart

Sweet N Spicy Chili Sauce

3/4 cup sugar

1/2 cup rice vinegar

1/4 cup water

1 Tbsp minced garlic

1 Tbsp Siracha / Hot sauce (optional)

1 Tbsp cornstarch with 1 Tbsp water

1/2 Tbsp fish sauce (or salt)

1 Tbsp crushed red peppers

Add sugar, water, vinegar in sauce pan on medium high heat. Bring to boil while stirring with a whisk. Add garlic, crushed red peppers, and hot sauce. (I leave out the hot sauce because it is spicy enough for my taste.) Let simmer with a gentle bubble to let flavors blend for 1-2 minutes. Meanwhile, disolve cornstarch in water. Turn the heat up to rapid bubble and add cornstarch mixture while constantly stirring. Turn down the heat and continue stirring while it thickens. Add fish sauce or salt. Stores well in an airtight container in the refrigerator. (When I make it, I triple the recipe and use an old salad dressing or bbq sauce container. Then we have some ready in the fridge whenever we want.)

Baked Sweet and Sour Chicken

2 large boneless, skinless, chicken breasts

1 cup all-purpose flour

2 eggs, beaten

Sauce:

3/4 cup sugar

1/2 cup vinegar

1 tsp garlic salt

4 Tbsp ketchup

1 Tbsp soy sauce

Preheat oven to 400 F. Cut chicken into 1inx1in cubes. Dip in egg and the coat with flour. Place on a tin foil lined baking sheet. Cook for 15 minutes at 400 F, then broil for an additional 5 minutes until golden brown. (Some of the flour may not be absorbed by the egg. That is okay and actually preferred.) Meanwhile, while chicken is cooking, prepare sauce. In a large pot combine sugar, vinegar, garlic salt, ketchup, and soy sauce. When you start to broil the chicken, start heating the sauce mixture and bring to a boil. Take chicken out of oven and put into pot. Toss to coat the chicken with the sauce. The remaining flour that did not get absorbed by the egg will help to thicken the sauce.

Similar to Baked Orange Chicken

Baked Orange Chicken

2 large chicken breasts

2 eggs beaten

1/2 tsp hot sauce

1/2 tsp pepper

2 tsp garlic salt

1 cup all-purpose flour

Sauce:

4-5 Tbsp sweet n spicy chili sauce Found Here

1/2 cup mayo

1/2 cup orange juice

zest of 1/2 orange

Green onions for Garnish

Preheat oven to 400 F. Cut chicken into 1inx1in cubes. Dip in egg and the coat with flour. Place on a tin foil lined baking sheet. Cook for 15 minutes at 400 F, then broil for an additional 5 minutes until golden brown. (Some of the flour may not be absorbed by the egg. That is okay and actually preferred.) Meanwhile, while chicken is cooking, prepare sauce. In a large pot combine chili sauce, orange zest, mayo, and orange juice. When you start to broil the chicken, start heating the sauce mixture and bring to a boil. Take chicken out of oven and put into pot. Toss to coat the chicken with the sauce. The remaining flour that did not get absorbed by the egg will help to thicken the sauce.

Similar to Baked Sweet N Sour Chicken.

Choco Swirlies

We have been on a little bit of a Despicable Me kick around our house! ABSOLUTELY love that show! :) The other day we were playing around with extras on the DVD menu and discovered the recipes for the girl scout cookies the orphans sell in the movie! I was MORE than excited.. and thought I would share. As I make them I will add a picture of the real thing.

INGREDIENTS:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 cup butter, softened

1 cup granulated sugar

1/4 cup brown sugar

2 large eggs

2 tsp vanilla extract

1 cup milk chocolate chips

1 1/4 cup white chocolate, coarsely chopped and divided

DIRECTIONS:

In a large mixing bowl, beat together butter and sugars. Beat in eggs and vanilla until light and fluffy. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Gradually add flour mixture to butter mixture starting at low speed and gradually working up to medium speed until completely combined but do not over-mix.

Stir in chocolate chips and 1 cup of white chocolate. Chill for 1 hour.

Preheat oven to 350 F.

Roll out half of the dough between two sheets of parchment paper in to a large rectangle approx 1/4-1/2 inch thick. Cut dough in 1/4 inch strips. Gently roll each strip to round out the edges, then coil the strip into a swirl and place two inches apart on parchment paper lined baking sheets.

Sprinkle with remaining white chocolate flakes. Repeat with remaining dough. Bake for 8-10 minutes. Don't over-bake so the cookie is soft not crispy. Slide parchment paper and cookies onto counter top to cool. ENJOY!

TRY ALL OF MISS HATTIE'S COOKIES HERE:

Caramel Clumpies

Toffee Totes

Coconutties

Minty Mints

Coconutties

INGREDIENTS:

4 large egg whites

3 cups dried, sweetened and shredded coconut

3/4 cup granulated sugar

2 tsp vanilla extract

1 tsp coconut extract

1/4 cup all-purpose flour

1/2 cup chopped macadamia nuts, divided

1 cup white chocolate chips, divided

DIRECTIONS:

Put egg whites, coconut, sugar, vanilla and coconut extracts and flour in a large heavy pot. Mix well. Cook on low heat for 6-8 minutes, stirring constantly so that it does not stick.

When mixture becomes thick remove from heat and let cool, still stirring occasionally. When mixture cools to room temperature add chopped 1/4 cup of macadamia nuts and 1/2 cup of the white chocolate chips.

Preheat oven to 350 F.

Drop by spoonfuls onto parchment paper lined baking sheets and bake for 12-13 minutes until golden brown. Remove from oven and leave to cool completely on the baking sheets.

Once cool, melt remaining white chocolate chips in a microwave safe dish for one minute on 70% power, stir Cook for 30 seconds more on 70% power and stir again. Drizzle over each cookie and sprinkle with additional chopped macadamia nuts. Enjoy.

TRY ALL OF MISS HATTIE'S COOKIES HERE:

Toffee Totes

INGREDIENTS:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 cup butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 cup milk chocolate chips

2 cups milk chocolate covered English toffee bars, coarsely chopped

DIRECTIONS:

Preheat oven to 350 F.

In a large bowl cream butter and sugars together with electric mixer. Beat in eggs and vanilla until light and fluffy. In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Gradually add flour mixture to butter mixture, starting at low speed and gradually working your way up to medium speed until thoroughly mixed but do not over-mix.

Stir in chocolate chips and toffee. Shape into one inch by two inches rectangles and place two inches apart on parchment paper lined baking sheets. Bake 8-10 minutes. ENJOY!

TRY ALL OF MISS HATTIE'S COOKIES HERE:

Caramel Clumpies

INGREDIENTS:

10 Tbsp butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 egg

1/2 tsp vanilla

2/3 cup all-purpose flour

1/2 tsp baking soda

a pinch of salt

2 1/2 cups rolled oats

7 oz. chewy caramels, coarsely chopped

DIRECTIONS:

In a large bowl, beat together the butter and both sugars. Add the egg and vanilla and beat well until light and fluffy. In a separate bowl, whisk together the flour, baking soda and salt. Add the butter, sugar, egg and vanilla mixture and mix well. Finally add the oats and caramels and stir. Chill dough for 1 hour.

Preheat oven to 350 F.

Drop by spoonfuls onto parchment paper lined baking sheets. Bake for 10-12 minutes just until brown but do not over-bake or they will lose their "clumpiness". Slide parchment paper and cookies onto counter top to cool. ENJOY!

TRY ALL OF MISS HATTIE'S COOKIES HERE:

Tuesday, February 5, 2013