Glazed Almond Chicken

This is one of my husband's favorite dinners!

1-2 lb chicken breasts
1/4 c flour
salt and pepper

1/2 c vinegar
1/2 c water
1/2 c sugar
1/2 tsp salt
2 T ketchup
sliced almonds

Cut chicken into strips. Dip into flour mixed with salt and pepper. Lightly brown in oil. Place in 9x13 pan.
Mix other ingredients (vinegar, water, sugar, salt, and ketchup) until well blended. Pour over chicken, and sprinkle almonds over the top.
Bake at 350º until chicken is tender and sauce is thickened (approximately 1 hour).

Chocolate Chip Pumpkin Bread

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate

chips

1/2 cup chopped walnuts (optional)

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.	In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.	Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

This bread is so good. One of my roommates discovered it on allrecipes, and it has been a favorite of ours ever since.

Pumpkin Bars

This is a Paula Deen recipe that can be found here. These are so good and super moist! They remind me of Pumpkin Rolls but without all the work.

Pumpkin Bars

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Note: I used a 9x13 pan and had to bake them about 40 minutes.

Crispy Chicken Wraps

My husband really enjoyed these. He said that they reminded him of Spam Treats. If you already have shredded chicken, then they are super easy.

Crispy Chicken Wraps
adapted from Cook’s Country

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas

1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Recipe source: http://www.melskitchencafe.com/2008/06/crispy-chicken-wraps.html