Broccoli Chicken

Broccoli Chicken 

1 pound chicken breast cut into strips (can also substitute finely sliced beef)
1-1/2 teaspoons diced garlic
1 T sugar
1/4 cup soy sauce
1/4 cornstarch
1 Tablespoon canola oil
1 head broccoli

Steam broccoli until it is as soft as you like. My family likes it soft!
Mix the garlic, sugar, cornstarch together.
Marinade meat in it for up to 1/2 hour.

Cook in oil in hot wok or other non-stick pan.

Add in broccoli (you might not need whole head) and serve with fried rice .

Egg Gravy

This is something my husband's family grew up eating. Great way to use up hardboiled eggs.

Egg Gravy

1/4 cup butter
1/3 cup flour
2-1/2 cups milk
7-8 hardboiled eggs (sliced 2-3 times in slicer depending on how you'd like your chunks)
toast

Heat butter in saucepan, add flour and cook for 1 minute, add milk and heat until thick.
Add eggs and stir.
Serve over toast.

This one is not my cup of tea but if you are from my husband's family you grew up on it!

Thumbprint Cookies

These are my most favorite cookies. Buttery and nutty with a hint of sweet. 

Thumbprint Cookies (28-30 cookies)

2/3 cup butter
1-1/2 cups flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten
walnuts, finely chopped
frosting

Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle. 

  Shape into 1 inch balls (slightly overfill small cookie scoop.) 

  Roll in egg whites,

  then in walnuts. 

 Press center down with your thumb. 

 Bake at 375 degrees for 10-12 minutes or until edges are slightly brown. Cool.

Fill centers with frosting. If you like, tint your frosting to match the occasion.  

These cookies are easy to freeze if they make it that far! Bring to room temperature before serving.

Here is a twist, using the same base.  Pecan Pie Thumbprint Cookies!