PAPER DOT CANDY RECIPES

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CROCK POT CHRISTMAS CRACK | JUST A PINCH RECIPES



Crock Pot Christmas Crack | Just A Pinch Recipes image

This super easy candy recipe is delicious. The chocolate is smooth and creamy - kind of tastes like a cross between a Reese's cup and a Snickers bar. This recipe makes a huge batch of candy. It would be great on the dessert table or package in tins as a festive holiday gift.

Provided by Angie Webb @angwebb3

Categories     Candies

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Number Of Ingredients 6

1 jar(s) unsalted peanuts, 16 oz
1 jar(s) salted peanuts, 16 oz.
1 bag(s) semi-sweet chocolate chips, 12 oz
1 bag(s) milk chocolate chips, 12 oz
2 bag(s) peanut butter chips, 10 oz each
2 package(s) white almond bark or vanilla candy coating, 1 lb each

Steps:

  • Layer all ingredients in a large Crock Pot (starting with peanuts).
  • Break apart the bark into chunks and place into the Crock Pot as the last layer.
  • Turn the pot on low, cover with lid, and leave sitting for 1 hour.
  • Then, remove the lid and stir to combine.
  • Replace lid and leave sitting for another 30 minutes keeping an eye to make sure it doesn't burn.
  • Stir again. Then spoon mixture onto wax paper or non-stick aluminum foil.
  • Allow candy to harden for at least 1 hour. Enjoy!

GENERAL TSO'S CHICKEN RECIPE - FOOD.COM - RECIPES, FOOD ...



General Tso's Chicken Recipe - Food.com - Recipes, Food ... image

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

Steps:

  • Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
  • Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
  • Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
  • In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
  • Add green onions and hot peppers and stir fry about 30 seconds.
  • Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
  • Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
  • Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
  • Oh it's great served over rice!

Nutrition Facts : Calories 410.1, FatContent 5.4, SaturatedFatContent 1.3, CholesterolContent 132.2, SodiumContent 1891.6, CarbohydrateContent 45, FiberContent 1.2, SugarContent 20.2, ProteinContent 41.5

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