Sweet and Sour Chicken (Mu Shu Diane)

This was the main dish for our Iron Turkey 2010 Competition where the girls did a Chinese dinner. This chicken is super easy and really tasty.

Ingredients:
- 6 boneless chicken breasts
- 1 envelope of Lipton Onion Soup Mix
- 1 small bottle of Russian dressing
- 1 10-ounce jar of Apricot preserves

Directions:
- Place chicken in greased baking dish.
- Sprinkle onion soup mix over chicken.
- Mix dressing and preserves together and then pour over chicken.
- Bake at 350 for 1 hour.

Tips from a Kitchen of Reality:
- We found the Russian dressing at Wal-Mart but I think French or Catalina would work the same. I actually had never heard of Russian dressing.
- We baked the dish covered but recommend baking it uncovered. The sauce was a little watery.

Fried Ice Cream

YUMMY!! I've never eaten fried ice cream but really enjoyed it, they weren't too hard either.

Ingredients:
1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
2 large eggs
2 tablespoons sugar
Vegetable oil, for frying
Hot chocolate sauce or caramel sauce, optional
Whipped cream, optional

Directions:
With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.

In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.

Roll the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)

Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

Tips from a Kitchen of Reality:

- Be sure to fry for only 30 seconds! The ice cream will start leaking out.
- We topped ours with caramel sauce. Very tasty.

Egg Drop Soup

I love egg drop soup and now know why it is so cheap to buy at the Chinese restaurant! This recipe worked great.

Ingredients:
4 cups chicken broth, divided
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Directions:
- Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
- Stir the salt and chives into the saucepan, and bring to a rolling boil.
- In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
- Set aside.
- In a small bowl, whisk the eggs and egg yolk together using a fork.
- Drizzle egg a little at a time from the fork into the boiling broth mixture.
- Egg should cook immediately.
- Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Tips from a Kitchen of Reality:
- Be careful, you'll want to whisk or stir the soup when you drop in the eggs, DON'T! There is a reason it is called egg DROP soup.
- We added pepper to ours to enhance the flavor.

Molten Butterscoch Cakes

Great new recipe I made with my friend Shannon. Hope you enjoy!!


Ingredients:
6 teaspoons graham cracker crumbs
1 cup butterscotch chips
2/3 cup butter or margarine
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1/2 cup all-purpose flour

Directions:
-Heat oven to 450°F.
-Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour.
-Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
-In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. -Remove from heat; cool slightly, about 5 minutes.
-Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended.
-Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
-Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked).
-Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen.
-Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.

Tips from a Kitchen of Reality:
- I made these in one of my special pans which leaked and then ended up setting the oven on fire. I recommend custard cups or deep muffin tins. (The above picture is not from the ones we made if you are wondering!!)
- Watch your time or they will get overcooked and not be "molten" in the middle. Although they are still very yummy overcooked.
- Serve with ice cream... carmel, pumpkin, or plain vanilla.
- This recipe is very easy to double.