Daria's Slow Cooker Beef Stroganoff

Source and full recipe: allrecipes.com

General Tso's Chicken

Full recipe @ https://www.youtube.com/watch?v=-47GhOl9hB0&feature=youtu.be

24 Dump Dinners You Can Make In A Crock Pot

S’mores Blossom Cookies

INGREDIENTS:

1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup (3 1/2 ounces) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey's Chocolate Kisses, unwrapped

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.

2. Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.

3. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

4. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.
Source: Cook's Country

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