Easy Holiday Cookies

Easy Holiday Cookies

These easy to decorate kid friendly holiday cookies were a big hit with my 3 year old granddaughter. You just start with the basic ingredients: 8 oz white chocolate candy coating
1 tsp vegetable shortening
36 butter cookies (shaped like a flower with a hole in the middle)
assorted sugar crystals and sprinkles for decorating

Prepare a cookie sheet by lining with a sheet of waxed paper.

Melt the white chocolate candy coating and the veg shortening by placing them in a bowl in the microwave and microwaving on 50% power at 30 second intervals, stirring between cooking cycles, until candy is melted and smooth.

Then dip the cookies, front side down, in the melted chocolate and place on the prepared cookie sheet.

Sprinkle with green sugar crystals (to give the effect of a wreath) and then decorate as desired with cinnamon hots, licorice strings (tied like a bow), or other sprinkles or decorations of choice. Allow to set until firm before storing.

As you can see, the only limitations are the boundaries of your imagination! :^)

Overnight Monkey Bread

Easy to make and nice to have for a company or holiday breakfast.

Overnight Monkey Bread

20 frozen dough rolls

1 (4 serving) box instant vanilla pudding

1/2 cup brown sugar

cinnamon to taste

1/4 cup chopped nuts (such as pecans)

1/2 cup butter, melted

white frosting* (optional)

Cut frozen rolls in half and place 1/2 of them (10 whole) in a well greased bundt pan. In a small bowl mix together the pudding, brown sugar, cinnamon and nuts. Sprinkle 1/2 this mixture over the rolls in the pan. Add the remaining rolls to the pan and sprinkle with the remaining brown sugar mixture. Drizzle melted butter over the top. Let stand on counter overnight, covered with a lint free towel.

In the morning, heat oven to 350 F. Bake 25 - 35 minutes until brown and no longer doughy in center. Turn out onto rack to cool. Serve while still warm. If desired drizzle with white frosting glaze.

*To make a quick white frosting glaze simply heat canned white frosting in a small saucepan over a low heat until it thins enough to drizzle over the monkey bread, or use it for dipping.

Viennese Kiss Cookies

These are a shortbread cookie with a candy kiss tucked in the top.

Viennese Kiss Cookies

1 1/2 cups all purpose flour

3/4 cup butter, chilled and cut into 1 inch squares

1/4 cup sugar

3 Tbls sour cream

1 tsp vanilla

24 chocolate kisses

Heat oven to 350 F. Grease 24 section (or 2 12 cup)minature muffin tin. Set aside.

In a large mixing bowl, combine flour, butter and sugar. Beat*, beginning at slow speed and then gradually increasing to medium speed as flour is combined with butter, until mixture resembles coarse crumbs. Add sour cream and vanilla. Beat* at low speed until soft dough forms.

Shape dough into 1 inch balls (or use a one inch scoop). Place 1 ball in each prepared muffin cup. Bake for 20 - 25 minutes or until edges are golden brown. Remove from oven and immediately** press kiss into center of each cookie. Let cool for 1 minute before removing from pans. Cool completely on wire rack before storing.

*I use the paddle attachment for my Kitchen Aid to incorporate the butter and flour, then switch to the dough hook after adding the sour cream and vanilla.

**Be sure to unwrap your candy kisses while the cookies are baking. You won't have time to unwrap each one when the cookies come out of the oven.

Pumpkin Cheesecake

A nice alternative to holiday Pumpkin Pie, this is the Cheesecake Factory recipe for Pumpkin cheesecake.

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

5 Tbls butter, melted

1 Cup sugar, plus 1 Tbls sugar (divided)

3 (8 oz) pkgs cream cheese, softened

1 tsp vanilla

1 cup canned pumpkin

3 eggs, room temperature

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 teaspoon allspice

whipped cream

Preheat oven to 350 F. Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbls sugar in a medium bowl. Stir to just coat all of the crumbs with the butter, then press the crumbs onto the bottom and about 2/3 of the way up the sides of a 9" springform pan. Seal the bottom and sides of the pan with tin foil. Bake the crust for 5 minutes, then set aside.

In a large mixing bowl, combine the cream cheese, 1 cup sugar, and vanilla. Mix with electric mixer on med speed until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice. Continue beating until smooth and creamy. Pour the filling into the pan.

Place the pan in a water bath.* Bake 60 -70 minutes, or until edges are firm but the center of the cake still has a light "jiggle". Remove from oven and allow to set in water bath on a cooling rack for 1 hour. Remove pan from water bath and allow to cool completely before covering. Once cake is completely cooled, cover and store in the refrigerator at least 12 hours before serving.

*To make a water bath, place the spring form pan in a baking dish, such as a lasagna pan, and place on rack in oven. Pour hot water into the baking dish outside the springform pan until in comes up about 1/2 way to the top. Using a water bath helps distribute the heat evenly and prevents the cheesecake from cracking on top.

Maple Turkey Breast w/cranberries

Instead of brining a whole turkey as I usually do, this Thanksgiving I cooked a large turkey breast and used this glaze to finish it off. With Make Ahead Gravy (recipe published previously) for the side dishes this was a hit with the whole family.

Maple Turkey Breast with Cranberries

5-6 lb turkey breast

2/3 cup dried cranberries

1/2 cup orange juice

2/3 cup maple syrup

2 Tbls butter

Bake turkey breast on rack in covered roaster pan at 325 F for 2 - 2 1/2 hours or until tender and juices run clear. Turn breast side down and wrap in tin foil, allow to cool completely before slicing.

When turkey breast is cool, bone and slice into serving size pieces. *Place slices in a 9X13 baking dish. Heat oven to 350 F. Place the cranberries, orange juice, maple syrup and butter in a 2 qt saucepan and bring to a boil. Slowly pour the mixture over the turkey slices. Cover with foil and bake 30 minutes or until juices bubble and turkey slices are heated through.

*Variation: To make this a one pan meal you can add canned sweet potatoes to the pan before pouring the maple syrup mixture over the meat.

Hot Almond Orange Drink

This is a nice change from the hot cider usually served at fall and winter parties, mulled orange juice. MMmmm Good!

Hot Almond Orange Drink

1 1/2 cups sugar

2 cups water

1 (6 oz) can frozen orange juice

3/4 cup lemon juice

1 1/2 tsp almond flavoring

1 tsp vanilla

1/8 tsp ground cloves

1/8 tsp allspice

1/8 tsp cinnamon

2 quarts water

Heat sugar and 2 cups water in a pan large enough to hold 3 quarts until sugar is dissolved.

Add remaining ingredients and heat until hot. Do not boil. Serve warm. Leftover beverage can be cooled and stored in the refrigerator for up to 10 days.

Make Ahead Turkey Gravy

Make your holiday meal a little easier by preparing this delicious rich gravy ahead of time. It can be stored up to 3 months in the freezer or a week in the frig. On turkey day just heat it up, add the drippings from your freshly baked turkey and enjoy! This recipe originally came from Women's Day magazine.

Make Ahead Turkey Gravy

4 turkey wings -- about 3 lb.

2 medium peeled onions -- quartered

1 cup water

8 cups chicken broth, divided

3/4 cup chopped carrot

1/2 teaspoon dried thyme

3/4 cup all-purpose flour

2 tablespoons butter

1/2 teaspoon freshly ground pepper

Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.

1. Heat oven to 400°F. Have ready a large roasting pan.

2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1-1/4 hours until wings are browned.

3. Put wings and onions in a 5 to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups chicken broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours.

4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

5. Strain turkey broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off turkey broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).

6. Whisk flour into remaining 2 cups chicken broth until blended and smooth.

7. Bring turkey broth in pot to a gentle boil. Whisk in chicken broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

At this point the gravy is ready to serve*, or pour into containers and refrigerate up to 1 week or freeze up to 3 months.

Makes 8 cups. Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod.

*I like to add the drippings from the turkey just before serving, but this is a great way to have delicious gravy if you opt to fry or smoke your turkey this year.

Cream Caramels

Another holiday favorite candy.

Cream Caramels

2 cups sugar

3/4 cup corn syrup

1/2 cup butter

2 cups half & half

Butter a square pan 8X8".

Combine sugar, corn syrup butter and 1 cup of half & half in a large, heavy saucepan. Heat to boiling over a medium heat, stirring constantly. Stir in remaining cup of half & half.

Cook over medium heat (at a rapid simmer) stirring occasionally, to 245 F on a candy thermometer. (You will want to watch it closely after it reaches about 215 F and stir in frequently as it nears the 245 F point to prevent scorching.)

Pour into the prepared pan and allow to cool at room temperature. Cut into bite size squares for candies and wrap individually in waxed paper, or heat some over low heat using more half & half to thin it out to make a dipping caramel. Store in an airtight container, put in frig if keeping more than a few days.

Peanut Brittle

A holiday favorite, this is easier to make than you might think. Make sure you use a good candy thermometer, the rest is a breeze.

Peanut Brittle

1 1/2 tsp baking soda

1 tsp water

1 tsp vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 Tbls butter

1 lb unsalted roasted peanuts

Butter 2 baking sheets.

Combine the baking soda, 1 tsp water and the vanilla in a small cup or dish. Set aside for later use.

In a large heavy saucepan combine the sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally, to 240 F on candy thermometer.

Stir in the butter and peanuts. Cook, stirring constantly, to 300 degrees. Watch carefully so mixture does not burn. Immediately remove from heat. Give the reserved baking soda mixture a stir to mix, and then add to the pot. Stir well. The candy will foam up.

Quickly pour half of the candy mixture onto each of the prepared cookie sheets and, using the back of a wooden spoon, spread the candy mixture out as thinly and evenly as possible. Place pans on cooling racks (careful, they will be hot) and allow to cool completely. Break candy into pieces and store in airtight container.

Tip: Candy does not do well in humid conditions. Try to plan your candy making for a day when the weather is dry and you are not cooking anything else that will steam up your kitchen. A rainy day, even in an air conditioned house, can cause problems with your candy.

Rosemary nuts

An easy, delicious addition to any holiday buffet.

Rosemary Nuts

1 lb unsalted assorted nuts (cashews, almonds, peanuts, walnuts, pecans, brazil nuts, etc)

2 Tbls fresh rosemary, coarsely chopped

1/4 - 1/2 tsp cayenne pepper (depending on your heat tolerance)

2 tsp dark brown sugar

2 tsp kosher salt

1 Tbls butter, melted

Preheat the oven to 350 F. Toss the nuts in a large bowl to combine. Spread nuts on a cookie sheet and toast in the oven about 10 minutes or until light golden brown. Watch carefully so as not to burn.

While the nuts are roasting, combine the rosemary, cayenne, brown sugar, salt and melted butter. When the nuts are browned and still warm toss with the rosemary mixture to coat. Allow to cool completely, then store in an airtight container.

Minute Chocolate Mu'g Cake

Minute Chocolate Mug Cake

This is a recipe that I gave a 'do over' to get a more cake-like texture. The original recipe I got from KT at the view.

1 oversized wide mouth coffee mug (16 oz)

8 Tbls all purpose flour

8 Tbls sugar

4 Tbls baking cocoa

1 egg

6 Tbls milk

6 Tbls oil

6 Tbls chocolate chips

1/4 tsp vanilla

Place flour, sugar and baking cocoa in the mug and mix well with whisk to combine. In a seperate bowl combine the egg, milk, oil and vanilla and mix well. Add milk mixture to dry ingredients, mix well. Stir in the chocolate chips.

Put the mug in the microwave and cook on high for 3 minutes. This is cool to watch. The cake will "climb" out of the mug while it cooks, but no worries, it won't run over.

Turn the cake out onto a plate. The Chocolate Chips will have settled to the bottom and made a gooey 'frosting'. Eat it while it is still warm.

This will serve two chocolate lovers or 4 smaller appetites.

Essence Chicken Tenders

3 Qts Peanut Oil

10 pounds chicken tenders

2-4 cups cornstarch

4-8 Tbls Essence, recipe follows

1 Tbls salt

Essence:

by Emeril Lagasse and Jessie Tirsch

2 1/2 Tbls paprika

2 Tbls salt

2 Tbls garlic powder

1 Tbls black pepper

1 Tbls onion powder

1 Tbls cayenne pepper

1 Tbls dried leaf oregano

1 Tbls dried thyme

Combine thoroughly and store in an airtight container. Yield: 2/3 cup

To make the tenders:

Heat oil in a large deep pan to 375 F.

In a large ziplock bag combine 2 cups of cornstarch with 4 Tbls Essence, mix well. Rinse chicken tenders and pat dry, then shake a few at a time in the cornstarch mixture. Shake off most of the cornstarch and drop tenders a few at a time into the oil. Fry until golden brown, about 4-6 minutes, and then place on a paper towel lined pan. Sprinkle with salt and keep warm while frying the remaining tenders.

These are good as they are, or finish with the Orange Glaze recipe posted seperately here.

Orange Glaze for Chicken

Orange Glaze for Chicken





This is a delicious citrus glaze you can add to the Tsukune* posted seperately, use it to finish off the delicious Essence Chicken Tenders** recipe also posted seperately here, or brush it on chicken on the grill.





2 cups orange juice (pulp free)


1 cup pineapple juice


2 Tbls orange zest


2 Tbls minced garlic


2 Tbls minced ginger


2 Tbls minced green onion


1 Tbls sesame oil


1/2 cup soy sauce


1/2 cup mirin


1 cup sugar


1 1/2 tsp crushed red pepper flakes





Combine all ingredients in a large saucepan over medium high heat. Bring to a boil and stirring occasionally cook at a slow boil until the liquid has reduced by about 1/2 and the mixture becomes the consistency of a moderately thick syrup (about 20 minutes).

*Add 1/2 to 3/4 cup to warm Tsukune in a skillet and cook tossing frequently until liquid reduces to a thick glaze. Sprinkle with toasted sesame seeds if desired.

**Place fried chicken tenders in a baking dish and toss with glaze. Bake at 350 F until glaze thickens, about 20 - 30 minutes. Sprinkle with toasted sesame seeds and/or fresh chopped cilantro if desired.

Tsukune (Japanese Chicken Balls)

Tsukune (Japanese Chicken Balls)

16 oz ground chicken

1/2 medium onion, chopped

1 Tbls sugar

4 Tbls chicken broth, divided

2 Tbls soy sauce, divided

1 egg

1/4 to 1/2 cup fine bread crumbs

2 Tbls veg oil

3 1/2 Tbls water

Soak the onions in water and squeeze out moisture. Combine the chicken and onion with the sugar, 2 1/2 tbls chicken broth, 1 tbls soy sauce and the egg. Mix well. Add enough bread crumbs to be able to work with the meat mixture. Roll into bite size balls (or use a 1" scoop).

Heat the oil in the pan; brown meatballs on all sides. Place on a cookie sheet and bake at 350 F for 15 - 20 minutes or until cooked through. Return tsukune to the skillet you used to brown and keep warm.

Combine the water with remaining 1 1/2 Tbls chicken broth and 1 Tbls soy sauce. Add to the Tsukune and cook over med heat until almost evaporated.

At this point the Tsukune is ready to eat, or you can finish it off with the Orange Glaze recipe posted seperately.

Sausage and Potato Skillet Meal

Sausage and Potato Skillet Meal

Quick, easy and delicious.

1/4 cup butter

2 Tbls veg oil

1/2 lb kielbasa sausage, sliced

1 large potato, washed and sliced thin

1/2 med onion, sliced thin OR dried onion flakes

garlic powder, salt, pepper

Heat a large skillet over med-high heat. Add butter to hot skillet and melt, then add oil. When oil is hot add potatoes to the pan. Toss to coat and cover. Steam 2-3 minutes to start potatoes cooking, then add sausage, onions and seasonings. Cover and cook about 5 minutes, or until potatoes start to become fork tender. Then remove the lid and allow the sausage and potatoes to brown, turning frequently with a spatula to ensure even browning.

Velveeta Cheese Soup

Velveta Cheese Soup

Cold weather is coming, and this is a hearty way to get your family to eat a bowl full of veggies! It's versatile as well. If you don't have cauliflower, use double the broccoli; don't like celery substitute more carrots. Make it your own. It can be made ahead and kept warm in a slow cooker, or tossed together quickly at the last minute. Use a food processor to do the chopping.

1 1/2 qt water

1 sm onion, chopped small

1 cup celery, chopped fine

2 1/2 cups potatoes, diced small

1 1/2 cup carrots, diced small

5 chicken bouillon cubes

1 1/2 cup chopped broccoli

1 1/2 cup chopped cauliflower

1 lb Velveeta Cheese

2 cans cream of chicken soup

Put the water, onion, cleery, potatoes, carrots, bouillon cubes, broccoli and cauliflower in a large pot. Bring to a boil, lower heat and simmer until vegetables are tender. Stir in cream of chicken soup and cheese. Stirring constantly simmer until cheese melts (about 5 minutes). Do not boil. Serve immediately, or keep warm until serving time. Watch carefully so as not to boil or scorch the soup.

Apple Tart

Recipe and directions straight from Kraft foods.
This recipe was just OK. Mediocre even. But, I wanted to try something new.
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3 red and/or green apples (1-1/4 lb.), thinly sliced 1/4 cup granulated sugar 2 Tbsp. flour 1 tsp.

cinnamon sugar 1 cup thawed COOL WHIP Whipped Topping. For best results use baking apples such as granny smith, or macintosh, etc.


BAKING instructions:
HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.


Thinly slice apples and TOSS apples with sugar and flour; spoon over cream cheese.




Fold crust partially over apples. Sprinkle with cinnamon sugar.

BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with COOL WHIP. Refrigerate leftovers.

SPAGHETTI SQUASH

Medium sized spaghetti squash, halved lengthwise, seeds discarded
2 tablespoons extra-virgin olive oil,
salt and freshly-cracked black pepper
3 shallots, sliced thin
3 cloves of garlic, sliced thin
1/2 teaspoon crushed red chile flakes
1/4 cup grated parmigiano-reggiano
2 tablespoons minced flat-leaf parsley


Start with a beautiful spaghetti squash



Clean out seeds and discard




Line baking sheet with foil

salt and pepper squash and coat with olive oil
brush cut side and inside of squash with TBL spoon of oil and liberally salt and pepper.


Place on baking sheet cut side up

Roast for one hour or until squash is soft and brown. Allow to cool.

Draw a fork through the squash to form long spaghetti like strands. Add to frying pan and toss. Before serving add grated cheese and parsley.


While squash is cooling in a frying pan add 3 cloves garlic thinly sliced, 3 shallots thinly sliced and pepper flakes to pan. Cook until shallots are tender.
I had tomatoes that needed to be used so I roughly peeled them and coarsley chopped. I added to the garlic mixture and then added the squash! Season with salt, pepper, red pepper flakes and garlic and herb seasoning. Add squash last.

MMMmmmmmm... good. Everyone liked this! I knew they would.

Banana Bread w/buttermilk

Banana Bread

Please feel free to add any of the following as an add in:

1/2 cup nuts

1/2 cup chocolate chips

1/2 cup cranberries or any fruit you decide

Ingredients:

¾ cup butter (softened)

1 ½ cups sugar

3 very ripe bananas

2 eggs

1 tsp vanilla extract

1 tsp baking soda

2 cups flour

¾ teaspoon salt

½ cup buttermilk

½ cup nuts (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees,

In a mixing bowl cream butter and sugar.

Mash bananas by hand and add to mixture.

Add eggs, vanilla extract, baking soda, flour and salt. Stir in buttermilk and chopped nuts or any add in.

Step 2:

Pour into 1 or 2 greased loaf pans.

Step 3:

Bake at 350 degrees for 1 hour and 15 minutes (or until a toothpick comes out clean or almost clean). Be sure not to over bake. Bread is done when toothpick comes out clean or slightly clean.

Peanut Butter Brownies

Peanut Butter Brownies

1 pkg. brownie mix. Prepared in a 9x13 pan. (cakelike brownies)

Filling
1 cup cold milk
1 (3.4 oz)pkg. vanilla instant pudding and pie.
1 cup creamy peanut butter
1/2 cup powdered sugar

3 squares semi sweet baking chocolate
1 1/2 cups cool whip (don't thaw)
1/2 cup peanuts

Step one

prepare brownie mix as directed as brownies are baking begin step two.

Step two
whisk milk and pudding. Mix for 2 minutes. Mix well and cover and refridg. pudding while brownies are cooling.


Spread pudding mixture over brownies.


Step three
Microwave whipped topping and chocolate on high, for 30 seconds. Stir.
cook for 30 seconds again and stir, continue process until chocolate is melted.
The whipped topping gives the chocolate a more fluid feel.

Spread over pudding, sprinkle with chopped nuts if desired and refridgerate for one hour. Be sure to refridgerate leftovers too.

I got this recipe from Kraft food and Family magazine.

**************These are a hit************** We will be making them again and adding them to our Christmas trays. They are very rich and decadent so cut them in 1x1 or 2x2 squares.

Sticky Chicken Drumsticks

Sticky Chicken Drumsticks

6 to 8 large chicken drumsticks. Boil in a skillet until cooked through.
2 medium onions or one large onion, cut into large chunks
3 to 4 medium to large size green bell peppers, cut into large cubes.
1 bottle of sticky finger bbq sauce or your favorite BBQ sauce

When chicken drumsticks are finished cooking remove from skillet.
Heat skillet with 2 TBL oil and add onions and peppers to skillet. Toss and cook until onions are translucent. Add 1/3 cup water and cover skillet with lid for 2 minutes. Remove lid and continue to saute'.

Coat chicken drumsticks with sticky finger barbeque sauce and place on baking sheet. Turn oven to broil and broil until slightly carmelized and brown. Turn chicken peices over. Coat with more sauce and broil again for 3-4 minutes. Remove chicken and place in skillet and toss onions and peppers with BBQ sauce over chicken peices.

Serve over a plate of rice or noodles. You could add watered down BBQ sauce to skillet to make a bit of a rue and reduce it down over medium heat and pour over rice.

Beef Broccoli

Beef Broccoli is one of the easiest dishes to make! Just start a pot of rice and dinner is ready in under 20 minutes.

BEEF BROCCOLI (6 to 8 people)

2lbs. fresh broccoli florettes/or frozen

Beef flanks

1/2 soyu sauce
1 1/2 TBL.garlic
1cup brown sugar
1 TBL. spoon ginger
1 cup water

Remove meat from pack and rinse. Place meat in hot pan and begin to brown. Add garlic when meat is nearly done. Just barely pink. Season with salt and pepper or lawry's salt. Remove from pan and place broccoli florettes into pan with 2tbl. water and place lid on pan for 1 to 2 minutes. Remove lid and add beef and garlic and soyu sauce, ginger and brown sugar with 1 cup water. Toss and season until flavors are absorbed. Add a little more water or soyu sauce to make a good broth and add more brown sugar or seasonings as needed. Turn heat up from medium to medium high. Remove when broccoli is still a la dente.
These measurements are all guessamations! I do a lot of my cooking by taste. If the sauce needs more tang I add a bit more soyu or if it isn't sweet enough I add brown sugar. If I need a bit of a different taste I sprinkle in a little more ginger or garlic. If the soyu is too strong then I weaken it with a half a cup of water or a bit less. Don't be afraid to try things out and change things up to the liking of your own family.
I did use a seasoning packet because I wanted to see if it was easier to use a pre made ready packet. YOU know what? It's not. I can do the same exact thing with the seasonings I have at home. But, If you like packet is very much the same. I just added more seasonings to our likening. Serve over steamed rice.

Chicken Cattiatore

I have had chicken cattiatore a few times and it should be made in a slow cooker. This is a perfect dish for company or on a busy night. A sure crowd pleaser.But, rushed the process and it came out Fan-tab-ulous!
I had the basic ingredients:

4 to 5 skinless boneless chicken breasts
2 cans tomato paste 2 cans water
4 cans stewed tomatoes
2 TBL spoons or season to taste (roasted garlic bell pepper seasoning blend) It is buy Mccormick and it comes in a spice jar
1 med to large onion, sliced thin
1 green bell pepper finely chopped
2 small cans of mushroom peices or 6oz. sliced mushrooms
2tsp. oregano
1tsp dried basil
1/2 tsp celery powder
1/2 tsp. salt
3 TBLS. olive oil
1 tsp red pepper flakes
1/2 Cup dry white wine

Place all ingredients in a slow cooker on low heat for 7 to 9 hours or high heat for 3 to 4 hours.

If you need to rush the process. Place chicken in a pot of water and bring to boil until done. Drain water and remove chicken.
In same pot add olive oil,onion, green pepper, mushrooms and white wine and cook until onion is translucent but slightly firm. Add all of the tomato sauces and paste and 2 cans water. Add all of the remaining ingredients and chicken and bring back to a simmer. Serve over steaming rice or pasta.