Applebee's Copy Cat Chinese Chicken Sald

• Oriental Dressing

• 3 tablespoons honey
• 1 ¹⁄₂ tablespoons rice wine vinegar
• ¹⁄₄ cup mayonnaise
• 1 teaspoon Grey Poupon Dijon Mustard
• ¹⁄₈ teaspoon sesame oil

• Salad

• 1 egg
• ¹⁄₂ cup milk
• ¹⁄₂ cup flour
• ¹⁄₂ cup corn flake crumbs
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 skinless chicken breast half
• 2 cups vegetable oil (for frying)
• 3 cups chopped romaine lettuce
• 1 cup red cabbage
• 1 cup napa cabbage
• ¹⁄₂ carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds
• ¹⁄₃ cup chow mein noodles

Directions

1. Preheat oil in deep fryer or deep pan over medium heat.
2. You want the temperature of the oil to be around 350 degrees.
3. Blend together all ingredients for dressing in a small bowl with an electric mixer.
4. Put dressing in refrigerator to chill while you prepare the salad.
5. In a small, shallow bowl beat egg, add milk, and mix well.
6. In another bowl, combine flour with corn flake crumbs, salt and pepper.
7. Cut chicken breast into 4 or 5 long strips.
8. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
9. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
10. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
11. Sprinkle sliced green onion on top of the lettuce.
12. Sprinkle almonds over the salad, then the chow mein noodles.
13. Cut the chicken into small bite-size chunks.
14. Place the chicken onto the salad forming a pile in the middle.
15. Serve with salad dressing drizzled over it or on the side.

 Notes:
- I didn't bread my chicken I simply pan fried it in a little chicken broth. Cut it into chunks and served with the salad.
- The dressing seemed to be lacking something. Not enough flavor. Perhaps more sesame seed oil or add soy sauce??
-All in all, very yummy, quick and a do again with some tweaking.

Rice Krispie Treats

Ingredients

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• OR
• 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Chicken Salad

Ingredients

Nutrition

Servings 5 Units US

• 2 ¹⁄₂ cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped walnuts or 1 cup pecans (optional)
• 1 small minced onion
• ¹⁄₂ teaspoon salt
• 1 teaspoon Worcestershire sauce
• ¹⁄₂ cup Miracle Whip

Directions

1. Combine all ingredients; chill.
2. Serve with just about anything- crackers, chips, rolls, bread or bagel.

Marshmallow Fondant

Ingredients

Original recipe makes 2 1/4 pounds of fondant Change Servings

• 1/4 cup butter
• 1 (16 ounce) package miniature marshmallows
• 1/4 cup water

• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divide

Directions

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Notes: 
- I did not refrigerate overnight.
- I also kneaded too much icing sugar into my dough originally, better to leave it just a touch sticky so that it's softer. 
- be sure to butter your work surface before you roll out the fondant or else it will stick, also butter your hands.