Super Simple... Something Different

Peanut Butter White Chocolate Fudge

Betty Crocker

With only 4 ingredients, these were super simple and yummy... especially if you like peanut butter. They definitely need the dark chocolate contrast on the top. I didn't roast my nuts, but I think that would be good.

Makes: 64 pieces • Prep time: 10 min • Cook time: 1 minute • Chill time: 2 hours

Ingredients:

1 package (12 oz.) white chocolate chips
1 cup Skippy® Creamy Peanut Butter
1 cup coarsely chopped walnuts, toasted, if desired
Dark Chocolate (baking squares or chips) for drizzle on top

1. Line 8-inch or 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
2. In 2-quart microwave-safe bowl, microwave white chocolate with Skippy® Creamy Peanut Butter at HIGH 1 minute or until melted; stir until smooth. Stir in walnuts. Spread into prepared pan.
3. Chill 2 hours or until firm. To serve, cut into 1-inch squares and drizzle, if desired, with melted chocolate.

I drizzled mine when it was all still together in the pan and it was fine, except that when I cut them, the chocolate on top wanted to separate or crumble off so next time I will probably cut them first.

Chinese Take Out at Home

Asian Orange Chicken I've made this one a few times now and I quite like it. Even Keaton ate it tonight for dinner without complaint! :o) The flavors are good and it's pretty simple. The one thing I would like to change would be to have a brighter color, but the taste is yummy. Note: This recipe only uses 2 chicken breasts, I usually use 3 or 4 and increase the sauce accordingly. Ingredients

Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil

Directions

1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours. (I've always done it overnight and it turns out with great flavor, but I'm sure a few hours would suffice.)
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil. (Many people suggested putting the chicken in a warm oven to keep it crisp and warm until the sauce is done.)
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, (If you put the chicken in the oven to keep warm you can simply add the finished sauce on top of the chicken and serve--this also keeps the chicken crispier then when you add it back in to simmer.) and simmer, about 5 minutes, stirring occasionally.

I have not tried these and I like the recipe the way it is, but some people suggested substituting pineapple juice for part of the water or using Panko bread crumbs instead of flour to make the chicken even crisper.