Panda Express Orange Chicken

1 pound boneless skinless chicken thighs

1 egg

1 teaspoon salt

1 teaspoon ground white pepper

½ cup cornstarch

1½ cups all-purpose flour

¾ cup water

1½ tablespoons vegetable oil

vegetable oil for frying

Sauce

1 cup orange juice

¼ cup soy sauce

1 teaspoon sugar

1 teaspoon ground ginger

¼ teaspoon ground white pepper

½ cup vinegar

1 tablespoon cornstarch

½ cup sugar

½ teaspoon chili flakes in oil

½ teaspoon sesame oil

** Add Arbol Dried Chilis***

Cut the chicken thighs into small bite-sized pieces that are about 1-inch cubes.

In a bowl combine egg, salt, ground white pepper, cornstarch, all-purpose flour, water, and vegetable oil. Stir to combine.

Place cut chicken thighs into the batter. Stir to coat the chicken thighs very well with the batter. Cover bowl with plastic wrap and place into the refrigerator for 30 minutes.

Place vegetable oil into a pot, the vegetable oil should be at least 4 inches deep. You can use a deep fryer. Heat the oil to 350°F.

Shake off excess batter off chicken and fry pieces until they become light golden brown, this should take 6 to 7 minutes. You will need to fry the chicken in small batches. When you remove the chicken from the oil, drain on a wire rack resting on a cookie sheet.

Sauce Directions

In a small bowl combine orange juice, soy sauce, ginger, ground white pepper, vinegar, cornstarch, sugar, chili flakes in oil, and sesame oil. Whisk together well.

Pour sauce into a large skillet or wok, turn the heat up to medium high and cook until the sauce thickens. Add cooked chicken and stir to coat.

From: https://copykat.com/panda-express-orange-chicken/#recipe

Coffee Creamer Recipe

 3/4 cup Half & Half
1 cup Milk
14 oz. Condensed Milk
4 TBSP Butter
4 TBSP Brown Sugar
2 TBSP Milk

In a small saucepan over medium-low heat, combine the butter, brown sugar, and two tablespoons of milk.

Bring it to a simmer, stirring often, and allow it to thicken.

Let it cool slightly, then whisk it into the sweetened condensed milk.

Finally, whisk in the half and half and milk. 

Copycat Cracker Barrel Pancakes

For Pancakes

2 cups flour 

2 tsp. baking soda

1 tsp. salt

3 Tbsp. granualted sugar

2 eggs

2 cups buttermilk 

butter for cooking

 Copycat Cracker Barrel Pancakes

10 cups 10 cups all - purpose flour measured with spoon, not sifted (see note)

1 cup granulated sugar

3 Tbsp. + 1 tsp. baking soda

5 tsp. salt

US Customary - Metric

Instructions

To Make Pancakes

Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.

Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.

Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.

The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.

Every time you put new batter on the griddle you need to butter it again.

Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.

To Make Pancake Mix: As easy as this recipe is you can also make it up as a mix and then have homemade pancake mix at the ready whenever you like! Fair warning, before you know it, you might find these tasty pancakes sneaking into the weekday breakfast routine. You can mix up six or 12 pancakes at a time. I find that six feeds two pretty hungry adults. If you make more than 12 at a time the batter gets a bit harder to stir together. Also, make sure to cook the batter quickly - it does not do well if you let it sit a long time before cooking. Leftover batter should be discarded.

Whisk together all ingredients and store in an airtight container with cooking directions.  

To make 6 pancakes whisk together 1 cup + 1 Tbsp. low fat buttermilk with 1 egg. Gently whisk in 1 cup of mix and cook as directed above.

To make 12 pancakes whisk together 2 1/3 cups of low fat buttermilk and 2 eggs. Gently whisk in 2 cups of mix and cook as directed above

From: https://www.mirlandraskitchen.com/copycat-cracker-barrel-pancakes/#recipe

Macaroni and Cheese

1 - (14 ounce) package Kraft macaroni and cheese (dinner, blue box)

1 cup shredded cheddar cheese

1⁄2 cup sour cream

1⁄4 teaspoon ground red pepper or 1/4 teaspoon black pepper

6 butter flavored crackers, crushed (like Ritz)

1 tablespoon butter or 1 tablespoon margarine, melted

Preheat oven to 375°F.

Prepare Mac n Cheese dinner as directed on package.

Stir in 1/2 cup of the Cheddar cheese, the sour cream and pepper.

Spoon into greased 1-1/2 quart baking dish; sprinkle with remaining 1/2 cup Cheddar cheese.

Combine the melted butter and cracker crumbs and sprinkle over the top.

Bake at 375 for 20 minutes. Let stand 5 minutes before serving.

From: https://www.food.com/recipe/upgraded-kraft-mac-n-cheese-291860