Chocolate Dipped Strawberries

This was our FHE treat on Monday(thanks to Melinda for the idea).. anybody drooling? It was a fun little project for me and the boys. You can also drizzle with white chocolate, etc. to make them fancier, but these were just fine.

• 1 lb strawberries, washed and dried
• 12 oz semi-sweet chocolate chips, melted

I melt the chocolate chips in the microwave.. careful not to overheat. Dip the strawberries and set on wax paper. Refrigerate until set. Enjoy.


Reuben Sandwiches

We had our second annual adventure with corned beef this last Sunday. Since I just recently had my first Reuben at a local deli, I wanted to try out making a homemade version with the leftovers.

After getting a whiff of the sauerkraut, Kristen elected to go without. I can't give her too much grief though—sauerkraut is a strange thing. I certainly wouldn't just eat it plain, but it is does contribute to the distinct taste of the sandwich.

• Rye bread
• Corned beef
• Swiss cheese
• Sauerkraut, drained
• Thousand Island dressing
• Butter or margarine

Spread butter over one side of each bread slice. Spread Thousand Island dressing on the other side. Pile the corned beef, cheese, and sauerkraut on top of the dressing.

Heat a large griddle over medium heat. Grill each side until golden brown and the cheese is melted. Slice in half to serve.


Crock Pot BBQ Ribs

This recipe comes from Church Suppers, a cookbook we got from my aunt. We like this recipe because it is really easy, but isn't just plain old barbecue sauce.


• 2 tsp instant minced onion
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp ground cinnamon
• 1/2 tsp garlic powder
• 3 pounds pork loin back ribs, cut into serving size pieces
• 1 medium onion, sliced
• 1/2 cup water
• 1 cup of your favorite barbecue sauce

In a small bowl, combine the minced onion, red pepper flakes, cinnamon, and garlic powder and mix well. Rub the mixture into the ribs. Layer the ribs and sliced onion in a crock pot. Pour the water around the ribs. Cover. Cook on low 8-9 hours. Remove the ribs from the crock pot and drain and discard the liquid and onions. Return the ribs to the pot. Brush both sides of ribs with barbecue sauce and pour remaining sauce over the ribs. Cover and cook on low 1 hour.

Our Variations: We use boneless "country-style" pork ribs and (mainly for our convenience) don't do the sliced onion thing. After the ribs have cooked for 4-5 hours we will shred the pork, add the barbecue sauce, and let that cook for another hour or so.


My Kitchen Cafe and Orange Chicken

My Kitchen Cafe is one of my new favorite food blogs, I have made a couple recipes on here and have a huge list I want to try. Here is the latest one I tried last night. I liked it because it wasn't deep fried. The kids love the orange chicken in the school cafeteria. They said this was different from the school orange chicken, but they like it.

Fabulous Orange Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 2" cubes
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoons oil or butter

• 1 1/2 cups water
• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest
• 1 cup brown sugar
• 1/2 teaspoon finely minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onion
• 3 tablespoons cornstarch
• 1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.