Sweet & Sour Chicken Stir Fry

You can never have too many stir fry recipes right?  I like this one because it's a bit different than THIS recipe I have, and it tastes oh sooo good!

First you cook up your chicken...

 Chop up all your favorite veggies

 Cook them in oil until they are crisp tender

Simmer up that sauce!

And look at that yummness!

2 Breasts Chicken - Diced and cooked in olive oil, salt & Pepper
3 tsp olive oil
Salt & Pepper to taste
2 garlic cloves - minced
3 Cups broccoli
1/2 Pepper - Sliced
1/2 Onion - Sliced

1 tsp Cornstarch
1/4 Cup Water
 18 ounce Can of Pineapple - juice and pineapple seperated
3 T ketchup
1 T Soy Sauce
2 T Brown Sugar
1 tsp Rice Vinegar

First start with browning your chicken in a saute pan.  In a separate saute pan, add your oil, then your onions.  After they cook for 1-2 min, add in your garlic for 1-2 min.  Then add in your peppers and broccoli.  Cook on medium for about 5 minutes or until Crisp tender.  When veggies are done, add in whatever amount of pineapple you want from the can just long enough to warm it up.
In a separate sauce pan dissolve your cornstarch into your water.  Add in your pineapple juice ( not the pineapples), ketchup, soy sauce, brown sugar and rice vinegar.  Bring to a boil, then let simmer for 3-5 minutes.
If serving over rice, layer your rice on the bottom, then add your veggies and chicken, then smother with sauce.  Enjoy!!!

Pumpkin Chocolate Chip Biscoff Cookies

Well I didn't think I would post another pumpkin Chocolate Chip cookie recipe on here again because I already have 2 recipes I love!  BUT. I. LOVE. THESE. COOKIES.  The combination of the pumpkin and the Biscoff is sooo smooth and creamy!  They are probably the most moist pumpkin cookies ever!!!  I've had Biscoff spread sitting in my cupboard for probably 6 months not knowing what to do it with it, so when I  stumbled across this recipe on pinterest, I knew I had to try it!

1/2 Cup unsalted butter - room temperature
1/2 Cup Biscoff spread
1/2 Cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp pure vanilla
1 Cup Libby's Pumpkin Puree (not the pumpkin pie mix)
1 1/2 tsp Cinnamon
1 1/2 tsp Pumpkin Pie Spice
2 Cups - Flour ( I did 1 1/2 cup white flour, 1/2 Cup Whole Wheat Flour)
1 tsp Baking Soda
1/2 tsp salt
1 1/2 Cups Semi Sweet Chocolate Chips

Preheat your oven to 350*.  Lightly spray your cookie sheet with Pam.  Cream your butter, Biscoff spread and sugars in a mixing bowl.  Add in your egg, & vanilla and beat until light and fluffy.  Add in your pumpkin and mix well, then scrape down sides.  Add in your spices, soda and salt.  Then last, slowly add your flour until just mixed ( you don't want to over mix the flour in)  Then add in your chocolate chips.  Drop by spoonfuls on your cookie sheet and cook for 10-12 min or until set up.  Allow to cool on cookie sheet for 5 minutes before moving them to a cooling rack!
Enjoy!!!