Baked Sweet and Sour Chicken


3-4 boneless chicken breasts
salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 Tbsp ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt


Preheat oven to 325 degrees F. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. 

Dip chicken into the cornstarch to coat then dip into the eggs. 

Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. 

Place the chicken in a 9x13 greased baking dish. 

Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. 

Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Banana Snacking Cake


1/2 cup brown sugar
1/2 cup butter
1/2 cup applesauce
2 eggs
1/2 cup buttermilk
1 cup mashed bananas
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 cup quick cooking oats
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup flaked coconut
2 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.

Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Chocolate Chip Cookie Dough Brownies

For the Brownies:
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter
6 ounces unsweetened chocolate
1 cup granulated sugar
1 cup light brown sugar
4 eggs
2 egg yolks
2 teaspoon vanilla extract

For the Cookie Dough:
3/4 cup unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips

Make the Brownies: Preheat oven to 350 degrees F. Butter an 9x13 baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.

In a small bowl, whisk together the flour, baking powder, and salt; set aside. Bring about an inch of water to a simmer in a medium saucepan.

Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars.

Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the cookie dough.

Make the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Lemon-Rosemary Chicken


4 skinless, boneless chicken breasts
3/4 pound small red-skinned potatoes, halved
2 sprigs fresh rosemary, plus 1 Tbsp leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
1 Tbsp extra-virgin olive oil
2 tsp salt


Preheat oven to 450 degrees F. In a saucepan, cover the potatoes with cold water and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes. Drain and set aside.

Pile the rosemary leaves (1 Tbsp), garlic, 2 tsp salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until browned, about 5 minutes. Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.

Coconut Pineapple Bars

2 Tbsp Earth Balance buttery spread
1/4 cup sugar
1 egg
1/4 cup sorghum flour
1/4 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon baking powder
20 ounces crushed pineapple, drained
For the Topping:
1 Tablespoon Earth Balance buttery spread
1 cup sugar
2 eggs
2 cups organic unsweetened coconut

Preheat oven to 325 degrees F and grease a 9-inch square baking dish.

Pour the crushed pineapple into a strainer to drain while you prepare the other ingredients.

Combine the flours, starches, xanthan gum, baking soda and baking powder in a small bowl.

Melt the 2 tablespoons of margarine and beat it together with the 1/4 cup sugar. Add the egg and beat again. Add flours to the mixing bowl and mix well. It will form a sticky dough.

Press this into the bottom of the dish. Running cold water over a silicone spatula and then using it to press the dough helps to keep it from sticking. You want to get the dough out to the edges, but don’t worry about it being smooth.

Use a spoon the stir the pineapple and give it a few squeezes, then let it drain some more.

Make the topping by melting the 1 tablespoon of margarine and beating with the 1 cup sugar. Add the eggs and beat again. Stir in the coconut.

Squeeze the pineapple a little more. I removed about 1⅓ cups of juice from mine. Then drop it by spoonfuls onto the dough in the baking dish, distributing it evenly over the dough. Spread the topping over the pineapple, pushing it to the edges.

Bake for 35-40 minutes. Remove the dish from the oven and place it on a wire rack to cool. Cut into bars.