Christmas Recipes

Call it what you like: We call it

Pon Pon Chicken

3 pounds chicken breasts, cut into bite size pieces.
1 cup flour, with 1 tsp each of garlic powder and salt. 1/2 tsp each of pepper and chili powder.
2 beaten eggs w/1 Tbsp of water mixed in.

Dredge the chicken through the flour/spice mixture, then the eggs, then back into the flour. Fry in hot oil until golden brown. Drain and lightly salt if you like. Place into a 9x13 pan.

Sauce:

3/4 cup sugar
1/2 cup vinegar
1/2 cup chicken stock
3 1/2 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 tsp ginger
4 drops of hot sauce
1/2 tsp garlic powder
1/2 tsp chili powder
grated orange peel to your liking
1 Tbsp corn starch

Mix all the ingredients, except corn starch, in a sauce pan. Mix the corn starch in a little bit of water, then add it into the pan. Let it come to a small boil, getting a little thick. Taste the spices and adjust to your family. We like just a bit of spice, you may like more or less. Pour over the chicken. Bake in a 350 degree oven, uncovered, for 30 minutes or so. The sauce should be bubbly.

Caramel Corn

2 bags fat free/no butter (or as close as you have) popped corn
1 cup butter
2 cups brown sugar
1/2 cup white corn syrup
1/2 tsp baking soda
1/2 tsp vanilla

NOTE: Follow the instructions well, it's the baking part that really MAKES this recipe! Pop the corn, pour into a big bowl. Grab loose handfuls of popcorn, shaking out any old maids back into the bowl. (they will fall to the bottom of the bowl, and then just throw them out) Place the popcorn onto 2 jelly roll pans/cookie sheets. About one bag per pan. Place in 250 degree oven. Heat butter, sugar, and syrup over medium heat until bubbly. Remove from heat; add soda and vanilla. Return to heat and boil for five minutes, stirring ALL the time. Pour evenly over the two warmed pans of popcorn. Stir the caramel into the popcorn and put back in the oven. The popcorn will be in the oven for 45 minutes to one hour, you will need to stir every 15 minutes during this time. It will get a bit darker and harder to stir over the time. I usually keep it in the full hour, but let a piece cool at 45 minutes and see if it's the consistency you like. Pour out onto the counter to let it cool. Then break apart and serve. Mmmm. ( I say 'serve', but really, don't blink, because it will be gone. Everyone loves this recipe! And you will too!)

Well, there you go! Let me know if you try these, and how you like them. Enjoy!