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.

Sweet and Sour Meatballs

1 lb Ground Beef

½ large Bell Pepper

½ Onion

1 20 oz can Crushed Pineapple

3 T Red Wine Vinegar (you really can use any type of vinegar)

1 T Teriyaki sauce

½ C. brown sugar

3 T cornstarch

Make meatballs from your ground beef, sprinkle salt and pepper over them and pan fry, I like to get them really crisp since they will be in a sauce.

Chop bell pepper and onion into bite size pieces and place in large bowl, pour the crushed pineapple, vinegar, teriyaki sauce, brown sugar and cornstarch in with the pepper and onions.  Mix.

Finish cooking the meatballs, drain the excess grease and pour the pineapple mixture over the top.  Continue to cook until sauce thickens. 

Serve over rice.

Modifications:

To make it a little more healthy, use ground turkey meat.

Crockpot method:
Pour frozen meatballs into slow cooker.  Pour pineapple mixture over meatballs and mix.
Cook on low 4 hours.  Serve over rice.

This would also make a great freezer meal!

Lille's Muddy Buddies

Muddy Buddies are grand in themselves...but why not make them that much more delectable!!  Yup, this is my version of muddy buddies, they are by far better than following the normal everyday joe recipe.  Trust me...

9	cups Corn Chex, Rice Chex or Wheat Chex  (or combination)... *Personally, I think Rice Chex has the best flavor
1	bag milk or semisweet chocolate chips
1/2	cup peanut butter
1/2	cup butter or margarine
1	teaspoon vanilla
1.5	cups powdered sugar

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1. Into large bowl, measure cereal; set aside.
2. Add powdered sugar in a bag big enough to hold the 9 cups of Chex; set aside.
3. In microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute and stir. Microwave until mixture can be stirred smooth (don't over cook, or you will burn the desirable chocolate, it's a fine line). Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.*
4. Pour the choco Chex in the bag and shake until well coated, then put back into large bowl and DIVE IN!!!! 

*You can also heat on stove top. 

Chicken Divan

Ingredients

• 1 pound chopped fresh broccoli
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
•  2 Tablespoon butter, melted
•  4 Tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F.
2. Blanch broccoli and drain.
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Yup, that easy!!