Mandarin Orange Chicken

4 skinless boneless chicken breasts, pounded to 1/4" thickness
1/2 c flour
2 T olive oil
2 T butter
1/3 c hoisin sauce
1/8 - 1/4 t red pepper
1/3 c orange juice
1-11 oz can mandarin oranges, drained
2-3 chopped green onions
1/4 c chopped cashews
Cooked rice

Dredge chicken in flour to lightly coat. Heat olive oil and butter over medium heat. Saute the chicken breasts till done. Remove chicken and keep warm. Add hoisin sauce, red pepper and orange juice to skillet, scraping up any browned bits. Add mandarin oranges, green onions and cashews. Put chicken back into skillet and continue cooking until heated through. Serve over rice.

Cheesey Chicken Subs

3 boneless, skinless chicken breasts, cubed
3 T. olive oil
1 package dry Italian dressing
package sliced mushrooms
1 red onion, sliced
swiss cheese
seasoned salt & pepper
hoagie or sub buns

Sprinkle chicken with dry Italian dressing. Let marinate at least 30 minutes.

Put olive oil in skillet, saute onions for a few minutes until about half done. Add chicken. Cook till almost done. Add mushrooms, seasoned salt and pepper, to taste (I used a lot!).

Spoon mixture onto buns. Top with cheese and place under broiler about 3 minutes, till melted. Easy and quite tasty!

Missi's Fantastic White Chocolate Almond Fudge

12 oz package Hersheys White Chocolate Chips
2/3 c sweetened condensed milk
1 1/2 c slivered almonds, toasted
1/2 tsp vanilla

Preheat oven to 350. Spread almonds on cookie sheet. Bake 8-10 mins., stirring occasionally, until lightly browned. Set aside.

Butter an 8" square pan.

Melt white chips with sweetened condensed milk over very low heat, stirring constantly until smooth.

Remove from heat and stir in vanilla and almonds. Spread in buttered pan. Refrigerate 2 hours or until firm.

Clone Starbucks Cinnamon Scones

2 c. flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. butter
1 egg, separated
3 T. honey
1/3 c. buttermilk
1 T sugar
1/4 t cinnamon

Preheat oven to 400. In food processor, add flour, baking powder, baking soda and salt. Pulse a couple times to mix. Add butter. Pulse a few times until the it resembles coarse crumbs.

Add egg yolk (save white for later), honey and buttermilk. Process just until dough clings together.

Using floured hands, shape dough into flattened ball. Pat on greased cookie sheet, flattening to about 1/2" thickness and circle approximately 8" in diameter. Cut into 8 or 12 wedges, slightly spreading apart.

Blend sugar and cinnamon. Brush scones lightly with beaten egg white. Sprinkle scones with cinnamon/sugar mix. Bake 10-12 minutes or until golden brown. Serve warm.