Welcome to my blog, I will share my ideas for saving money and making green products for your home as well as others I find. PLEASE share my blog with others! <!–

Orange Chicken

1 1/2 lbs chicken breast, uncooked
3 well beaten eggs
2 T. milk
1 c. cornstarch
Salt & Pepper to taste
Slice chicken into bite-sized pieces. Dip chicken pieces in egg mixture, coat in cornstarch, then dip again in egg mixture. (It’s really important to follow that order! Egg-cornstarch-egg. Doing so creates a tempura-like batter. Fry in oil heated over a medium or medium-high stove, until lightly browned on both sides. Remove and allow to cool on a paper towel before transferring to a cookie sheet. To cook, make sure chicken pieces are in a single layer on cookie sheet, coat with orange sauce and bake according to directions below.

Orange Sauce
1/2 c. soy sauce
1/4 c. catsup
1/2 c. honey
1/4 c. orange juice concentrate
2 T. white vinegar
1 T. dried chives
1 T. red pepper flakes
1 T. sliced almonds
In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes. Stir together over medium heat and bring just to a boil. Drizzle sauce over fried chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken. Garnish with chives or chopped scallions, red pepper flakes, orange zest, and sliced almonds. Serve immediately over sticky rice.

Leave a comment »

Bourbon Chicken

Bourbon Chicken
Time: 15 min. prep + 30-40 min. cooking time
Yield: 5 servings
Recipe from Big Oven via Pinterest

5 chicken breasts
2 T oil
1 t garlic
1/4 C apple or pineapple juice
1/3 C brown sugar
2 T ketchup
1 T apple cider vinegar
1/2 C water
1/3 C soy sauce
pinch red pepper flakes
1 T cornstarch

***NOTE: Here is a little trick I use to thaw chicken. Set the frozen chicken breasts in a large bowl in your sink. Pour hot tap water over the chicken. Let the it sit for about 10 minutes. Pour the water out and then pour fresh hot water over the chicken again. Let it sit for 10 more minutes, and it should be thawed. Pour the water off of the chicken and you are ready to use it.

1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. When your chicken has a nice brown sear on some of the pieces…
pour the sauce into the pan. Stir it around to cover all the chicken pieces.
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.
8. Serve over white or brown rice.


Leave a comment »

KFC Style Gravy

■3 tablespoons butter or vegetable shortening
■5 tablespoons all-purpose flour
■1 piece chicken cube
■1 piece beef cube
■2 1/4 cups water

Cooking Procedure
1.Dilute the beef and chicken cubes in water.
2.Heat a saucepan and put-in the butter. Let the butter melt under low heat.
3.Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious.
4.Add the remaining flour and continue stirring.
5.Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
6.Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
7.Serve hot with fried chicken or mashed potato.
8.Share and enjoy!

Leave a comment »

Homemade Ranch Dressing

1 tsp parsley

1 tsp basil

1 tsp dill

1 tsp chives

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 cup mayonnaise

1/2 cup sour cream or Greek yogurt

Optional: 1 jalapeno chopped

Add all ingredients to a blender and blend until mixed well. For a spicy jalapeno ranch, add the chopped jalapeno and blend.

Store in a glass jar in the fridge until ready to use.

Leave a comment »

Starbucks Classic Coffee Cake

9 x 13″ cake
1 cup all purpose flour
1 cup packed light brown sugar
1 1/4 teaspoon ground cinnamon
1/2 (1 stick) of butter, softened

1/3 cup light brown sugar
3/4 teaspoon ground cinnamon

3/4 cup butter, softened
1/3 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vegetable oil
1 1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup whole milk

1. Preheat oven to 350 degrees F. Combine topping ingredients, cutting in the butter to form a crumbly texture. 2. In a separate small bowl combine the filling ingredients.
3. Using an electric mixer cream the butter and sugars together then add the eggs, oil and vanilla. Combine well. Sift together flour, soda, salt and powder. Add the flour mixture alternating with the milk and buttermilk. Do not overmix. Spread 1/2 the batter in a greased 9×13 inch pan. Sprinkle filling evenly over the batter then top with remaining batter and finally, spread the topping evenly over the top. Note: The batter will be thin in the pan – it might be challenging to spread it out to cover the filling, but that’s OK!
4. Bake for 30-40 minutes or until toothpick comes out with just a few crumbs clinging to it.

Leave a comment »

Copycat Starbucks Oatmeal Fudge Bars

Makes 36 bars

1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F.

Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.

Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.

Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

Leave a comment »

Starbucks Lemon Loaf

Makes 1 loaf

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract

1. Preheat oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.

2. In a large bowl, combine flour, baking soda, baking powder and salt.

3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.

5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.

6. Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth.

7. When loaf is cooled, remove from pan and frost top with icing.

Leave a comment »

Starbuck’s Hot Cocoa Chocolate Chip Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 266.1

Fat per serving: 12.6 g

•1/2 cup sugar
•1 1/2 cups flour
•1/2 cup Hot Cocoa Mix
•1 tablespoon baking powder
•1/2 teaspoon salt
•2 eggs, at room temperature
•1 tablespoon vanilla
•3/4 cup 1% milk
•1/2 cup unsalted butter, melted and cooled
•1/2 cup dark chocolate chips

1.Preheat the oven to 375 degrees. Spray or line 12 muffin cups.
2.In a large bowl, combine sugar, flour, hot cocoa mix, baking powder, and salt. Set aside.
3.In another large bowl, whisk together eggs, vanilla, milk, and melted butter. (Make sure the melted butter is cool before you add it.)
4.Fold the egg mixture into the flour mixture with a rubber spatula.
5.Place 1 tablespoon of batter into each muffin cup. Add chocolate chips to remaining batter in bowl and fold in. Divide remaining batter evenly among the muffin cups.
6.Bake for 15 – 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Leave to cool in the muffin tin for 5 to 10 minutes before removing from tin and transferring to a wire rack to cool completely.

Leave a comment »

“Olive Garden” Fettuccine


boneless skinless chicken breasts (*optional, but I liked adding them to make a more complete meal)

1 8oz. package of cream cheese

1 stick butter or margarine

1/2 cup milk

3/4 cup grated parmesan cheese

8 oz. dry fettuccine noodles

To Prepare

1. Heat a drizzle of olive oil and a Tablespoon or two of butter in a pan. Brown your chicken breasts and remove from pan. (I sprinkled my chicken with freshly ground pepper and garlic salt!)

2. In the SAME PAN (don’t rinse it or clean it out!!) add your cream cheese (chunked), butter, milk, and cheese.

Tip- I used a whisk to combine my ingredients, as the cream cheese can be difficult to incorporate at first.

I didn’t quite have 3/4 cup of fresh Parmesan, so I substituted the canned variety for the remaining quantity and it worked just fine

3. While your sauce is working, drop your noodles into boiling water and cook until al dente, or until your liking. (I actually prefer my noodles to have a little less bite.)

4. Drain your noodles (but don’t rinse them!) and add the noodles to the pan of sauce, and stir to combine.

Tip- If your sauce has become too thick, you can use some of the starchy cooking liquid from the noodles, or use milk to thin it out a bit. (I used milk, to keep mine nice and creamy.)

5. Garnish with fresh Parmesan or parsley and ENJOY! (Let yourself INDULGE once in awhile!!)

Leave a comment »

Puppy Chow – not for your puppy but for your kids & you

Puppy Chow


1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar


1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.

3. Place the 9 cups of Crispix cereal in a very large bowl.

4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

5. Place the powdered sugar in a large zip-lock type plastic bag.

6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).

7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.

8. Once the mixture is fully coated, place in a large serving bowl.

9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag. Add powdered sugar to the bag as needed until all the mixture is coated.

Leave a comment »