SESAME HONEY CHICKEN

Ingredients:


Chicken

• 1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes 
• 1 1/3 cups all-purpose flour 
• 1 1/4 cups buttermilk 
• 2/3 cup peanut or vegetable oil, for frying 
• 1 teaspoon cumin 
• 1/2 teaspoon chili powder 
• kosher salt and freshly ground pepper, to taste 

Sauce

• 2/3 cup honey 
• 3 tablespoons low-sodium soy sauce 
• 3 tablespoons sesame seeds 
• 1 1/2 tablespoon cornstarch 
• 1 tablespoon apple cider vinegar 
• 1 tablespoon water 
• 1/4 teaspoon sesame oil 
• 1/4 teaspoon red pepper flakes 

Directions:

1. For the sauce: in a small bowl or glass, combine water and cornstarch to make a slurry and stir until dissolved. Set slurry aside. 
2. Place honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes in a medium saucepan over medium-high heat, and bring to a boil. 
3. Slowly stir in cornstarch slurry and reduce heat to a simmer. Mix until cornstarch has cooked out and sauce has thickened, 5-10 minutes, and set aside. 
4. In a large, shallow dish, mix together flour, cumin, chili powder, salt and powder. 
5. Heat oil in a large skillet or Dutch oven over medium-high heat. 
6. Set up a bowl with the buttermilk and place next to your workstation. 
7. Piece by piece, dredge chicken cubes in flour, coat fully in buttermilk, drip off excess, and dredge again in flour and spice mixture, pressing firmly to adhere. 
8. When oil is hot enough (when splashing some water into it causes it to sizzle, but it’s not smoking or burning) add chicken cubes and cook for 4-5 minutes, flipping in the middle, or until chicken is an even golden brown and crispy. 
9. Use a slotted spoon to transfer chicken to a paper towel-lined plate. 
10. Move all chicken pieces to a large bowl and pour honey sauce over the top. Toss to coat thoroughly and add sesame seeds. 
11. Toss again and serve immediately over rice or noodles. 

Source: 12 Tomatoes

It's Chili by George!!

Source: allrecipes.com

Pretzel Snowman Cookies

Source: BuonaPappa

Caramel Apple Crisp Cheesecake Bars

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes


Yield: 20-24


Ingredients
Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon
Apple Crisp Topping:
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping

Instructions
Preheat your oven to 350F.
Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
or light-colored metal baking pan with foil,
(be sure to cover the sides, you are going to use this to lift the bars).
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9x13-inch baking pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.
Source: Sugar Apron

PERFECT PEANUT BUTTER COOKIES

Yield: 24-25 cookies


Ingredients:
1/2 cup unsalted butter, melted half way
1 cup light brown sugar
1 egg
2 tsp vanilla extract
3/4 cup creamy peanut butter
1 1/2 cups all-purpose flour
3/4 tsp baking soda

1/4 cup granulated sugar for rolling

Instructions:

Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.

Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.

Measure granulated sugar into a small bowl and set aside. Roll 1" rounded tablespoons of dough, roll in sugar and place about 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then move them to a wire rack to finish.

These perfect peanut butter cookies will stay soft and fresh for up to 6 days stored in an airtight container.

Source: Sprinkle Some Sugar

Blueberry Almond Crisp

INGREDIENTS




3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Whipped cream or ice cream (optional)

PREPARATION

Preheat oven to 350°F.
Rinse blueberries. Drain, allowing some water to cling to berries.
Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries.
Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form.
Stir in almonds. Sprinkle oat mixture evenly over blueberries.
Bake crisp until berries are bubbling and topping is golden, about 35 minutes.
Serve warm, each serving topped with a spoonful of whippedcream or ice cream (optional)


Source: Les Repas de Mon Enfance Growing Up Franco American

Apple Pie Cookies

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