Jello Frosting

3 ounce pkg. jello any flavor
2/3 cup granultated  sugar
1 egg white
1 teas. vanilla

Place in stand mixer. turn on high just as you add 1/2 cup boiling water. Whip on high for 5 minutes.

Firecracker Chicken

2 to 4 T. canola oil
salt and pepper
3 to 4 boneless, skinless chicken breasts (about 2 lbs.)
1 cup cornstarch
2 large eggs beaten

For sauce
1/3 cup hot sauce
1 T. water
2 teas. apple cider vinegar
1 cup packed brown sugar
1/2 teas. salt

Preheat oven to 325 Bake 45 min to 1 hour.
Heat oil in large skillet over medium heat. Cut chicken into 1-inch pieces, season with salt and pepper. Place cornstarch in ziplock bag, add chicken tossing to coat. Whisk the eggs in a shallow bowl, dip coated chicken into egg and place in hot skillet. Cook 1 to 2 minutes each side. Place chicken into 9x13 pan. Mix hot sauce, brown sugar, water, vinegar, salt. Pour over chicken and bake. Good served with rice.

Bean Dip to serve with chips

2 cans black beans, drained and rinsed
1 can corn, drained
2 tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 avacado, chopped
1 tsp. salt 1/4 tsp. pepper
2 T. olive oil
4 T. lime juice

Mix together and serve with chips.

Lemon Zucchini Bread with Glaze

2 cups cake flour or all -purpose
1/2 tsp. salt
2 tsp. baking soda
2 egg
1/2 cup canola oil
2 T. lemon juice
11/3 cup sugar
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini


1. Mix flour,salt and baking powder in medium bowl.Set aside
2. In a large bowl beat eggs. then add oil and sugar until blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend well. Fold in zucchini.
3.Add dry ingredients to wet mixture and blend until combined.
4.Pour into greased 9x5 loaf pan.
5. Bake @ 350 for 40 to 45 minutes. Check with toothpick.
6. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Glaze 1 cup powdered sugar, 2 TB. lemon juice 1 TB.milk