Sweet n' Sour Chicken

Sweet n' Sour Chicken

4 boneless, skinless chicken breasts
8 ounces Russian salad dressing
8 ounces Apricot preserves
1 packet onion soup mix
1 (10 ounce) can pineapple tidbits, drained

Cut chicken into bite size pieces and place in greased slow cooker.  In small bowl, combine dressing, preserves, and onion soup mix.  Pour mixture over chicken.  Cover.  Cook on low 3 hours.  Add pineapple to slow cooker. Cook uncovered 1/2 hour. Serve over rice.  Makes 8 servings.

 

This recipe is from my cookbook, MY KIND OF COOKING.  

When this was entered in one of our Slow Cooker Recipe Contests,years ago, it was unanimously chosen as the first place winner.  I love Chinese food, so for me it had an edge over the other dishes entered. Typically, the chicken in, Sweet n' Sour Chicken, is deep fried, and then covered in the Sweet n' Sour sauce.  In this version, the chicken is not deep fried, but it is so full of flavor you will not miss it.

We have two new additions to our family!  Manki and Mine, are two foreign exchange students who attend a local high school.  We first met Manki and Mine, when a girl in our youth group, brought them to church.  

Manki (from Hong Kong), my husband Stan, and Mine (from Bangkok).

When Manki and Mine attended the Christmas party at our house, they told us that they were very unhappy at the home they were staying at, and asked if they could move in with us.  On Sunday, they made the move, and now are part of our family.  We are so happy to have these incredible girls staying with us!

Sweet n' Sour Chicken, was the first dinner I cooked for Manki and Mine.   As it was cooking, the girls said it smelled just like a dish they eat at home.  Apparently they liked the meal, because they went back for seconds. 

Giveaway!

On February 4th, I will be doing two drawings!  

One from the Followers of my blog, and one from the

Fans of my new Facebook page.

For more details, read my post about the Giveaway.

Winners will receive copies of my cookbook,

MY KIND OF COOKING 3,4,5 INGREDIENT COOKBOOK

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully 
follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

 

Recipe: Baked Crab Rangoon

Baked Crab Rangoon

15 wonton wrappers

1 (8 ounce) package vegetable cream cheese, softened

1 (3.53 ounce) pouch crab, drained

1/4 cup sweet and sour sauce

Preheat oven to 350 degrees.  Lightly coat wonton wrappers with cooking spray.  Press wonton wrappers into mini muffin cups.  In small bowl, combine cream cheese and crab.  Mix well.  Spoon mixture into wonton wrappers.  Top with sweet and sour sauce.  Bake 8 to 10 minutes or until golden brown.

I love to go to a Chinese restaurant and order Crab Rangoon.  This baked version is so easy to make and has all the flavor my local restaurant has, but without the hassle of trying to fold them up and deep fry them.  When I have deep fried them in the past, the filling in some of the Rangoons would spill out, leaving me with empty wonton wrappers.  With this recipe, each one comes out perfect every time!

Recipe can be found on page 144 in, 

MY KIND OF COOKING COOKBOOK.

The Clay County Fair is winding down.
Today I will be judging my last cooking contest.  On Saturday, I have my final 

radio interview with George on 107.7 KICD-FM.  

Then on Sunday, it is all over.  

I am going to feel just like the little fair goer, come Sunday!

Check out my blogging buddy, Bo's Blog (say that three times fast), Bo's Bowl.   Not only does he have great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

  

Also check out my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!