Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell (9 inch, deep).  Bake at 425 degrees for 15 minuets.  Reduce temperature to 350 degrees and bake 40-50 minutes longer or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate

Pecan Pie

Cream together:
4 Tablespoons Butter
3/4 cup Brown Sugar

Beat and add:
3 eggs

add:
1 cup light Karo Syrup
1 teaspoon vanilla
1 1/4 cup pecan
1/8 teaspoon salt

Pour in to uncooked pie crust
Bake at 350 degrees for 50 minutes

Aunt Laurie's Never Fail Pie Crust

Sift Together:
4 cups Flour
1 Tablespoon Sugar
2 teaspoons salt

Cut into mixture:
2 cups shortening

Whip together then add to dough:
1 Tablespoon Vinegar
1 egg

Slowly add until consistency is right:
1/2 cup water

Chill.  Roll out dough.  Makes 2 sealed pie shells
Bake according to your filled pie recipe.

Chocolate Chip Banana Muffins

1 1/4 cup brown sugar
1/2 cup butter
1 egg
1 1/2 cup mashed ripe bananas (3-4 medium)
1/2 cup buttermilk (yogurt, sour cream, or milk)
1 t. vanilla
2 1/2 cups flour = 12.5 oz
1 t. baking soda
1 t. salt
1 cup chocolate chips

Heat oven to 350 degrees. Grease muffin pan.  Mix sugar, butter, eggs, banana, milk, and vanilla.  Beat smooth.  Stir in remaining dry ingredients until moistened.  Stir in chocolate chips.  Pour into muffin pan. Bake 18-22 minute until toothpick comes out clean.  Cool 5 minutes.  Loosen sides of muffins and remove from pan.  Enjoy

Marshmallow Rice Krispie Chocolate Blobs

9 squares of Almond Bark vanilla flavor
Microwave for 3 minutes
Add 12 oz. chocolate chips
Microwave for 1 minute
Stir until blended
Add 2 cups Rice Krispies and stir
let cool slightly
Add 3/4 bag of mini marshmallows
Stir and drop on wax or parchment paper
put in freezer or fridge to set.

Ham and Cheese Sliders

15 dinner rolls?
Ham
Swiss or Pepper Jack cheese

Dressing
1/2 cup butter
1 t Worcestershire Sauce
2-3 T minced onions
1 T scant poppy seeds
3 T mustard

Slice open dinner rolls, and spread dressing on either side.  Put ham and cheese in rolls.  Pack tightly into a 9x13 pan.  Pour remaining dressing over the top of the rolls (or enough dressing to cover the tops).  Cover with foil.  Bake in a 350 oven for 10-12 minutes.  Remove foil and bake until tops are brown and crispy. 

Sesame Chicken

Ingredients

Chicken

• 2 large egg
• 3 Tbsp cornstarch (I used 4 T in first recipe)
• 1 pinch each salt & pepper
• 4 Costco boneless, skinless chicken breasts
• 2 Tbsp vegetable oil (for frying)

Sauce

• 1/4 cup soy sauce
• 2 Tbsp water 
• 1 T. toasted sesame oil
• 3 Tbsp brown sugar
• 3 Tbsp rice vinegar 
• 2 inches fresh ginger, grated
• 2 clove garlic, minced
• 3 Tbsp sesame seeds (i used 4 T. and it was too much)
• 2 Tbsp cornstarch

Instructions

1. In a large bowl, whisk together the egg, 3 T cornstarch, and a pinch of salt and pepper.  Cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). 
3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
5. Serve the chicken over a bed of rice and sprinkle sliced green onions over top.