Tuesday, March 29, 2016

CHICKEN FRIED RICE


    ingredients

    3 boneless, skinless chicken breasts
    1 (18 oz) bottle Teriyaki sauce
    3 Tablespoons sesame oil (or vegetable oil)
    1 cup frozen peas and carrots (thawed)
    1 small onion, chopped
    2 teaspoons minced garlic
    2 eggs, slightly beaten
    3 cups cooked white rice (day old or leftover cold rice is best)
    3-4 Tablespoons soy sauce

    INSTRUCTIONS


    Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
    Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
    Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
    Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Wednesday, March 23, 2016

Parmesan Zucchini Chips


    ingredients

    1 Zucchini
    ¼ cup Italian breadcrumbs
    ¼ cup grated Parmesan cheese
    ¼ tsp. garlic salt
    2 tsp. extra virgin olive oil
    pinch of pepper

    Instructions


    Preheat oven to 425?.
    Slice zucchini into as thin slices as you can, the thinner you slice them, the crisper they will be.
    zucchini chips slice
    Toss chips in olive oil to coat well.
    In a separate bowl combine breadcrumbs, Parmesan cheese, garlic salt, and pepper.
    Toss oiled chips in dry coating to cover.
    zucchini chips 2
    Spread chips out on a baking sheet lined with parchment paper or a silpat mat.
    zucchini chips bake
    Bake for 25-30 minutes until crisp and browned.
    Serve with your favorite dip like ranch, french onion, or marinara.

Tuesday, March 22, 2016

GOOEY CHOCOLATE SKILLET CAKE ICE CREAM SUNDAE


    ingredients

    Cake Ingredients:
    1 cup flour
    1/2 teaspoon baking soda
    1 cup sugar
    dash salt
    1/4 cup (1/2 stick) butter
    1/4 cup vegetable oil
    2 tablespoons cocoa powder
    1/2 cup water
    1/4 cup buttermilk
    1 egg
    1/2 teaspoon vanilla
    Frosting Ingredients:
    1/4 cup (1/2 stick) butter
    2 tablespoons cocoa
    3-4 tablespoons milk (as needed for consistency)
    1/2 cup pecans, chopped
    2 cups powdered sugar
    1/2 teaspoon vanilla
    ice cream (for serving)
    caramel sauce (for serving; this one is delicious!)
    whipped cream (for serving)

    Instructions


    Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
    In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
    While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

STRAWBERRY CREAM CHEESE COFFEE CAKE


    ingredients

    Butter Cake & Crumb Topping
    2 cups all purpose flour
    3/4 cup sugar
    1/2 cup butter, cold and cut into chunks
    1/2 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp salt
    3/4 cup sour cream (full fat)
    1 large egg
    1 tsp vanilla extract
    Cream Cheese Filling
    1 - 8oz cream cheese, room temperature
    1/4 cup sugar
    1 large egg
    Strawberry Filling
    1 1/2 cup fresh strawberries, cut into pieces
    3 tbsp sugar
    3 tsp water
    1.5 tsp cornstarch

    Instructions


    Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
    Prepare the strawberry jam.
    Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
    Prepare the cream cheese filling.
    Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
    Prepare the cake.
    Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
    In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
    Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake



Saturday, March 19, 2016

Chunky Monkey Brownies


    ingredients

    2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 ½ cups brown sugar, packed
    ½ cup white sugar
    2 sticks (1 cup) unsalted butter, softened
    2 large eggs
    ¼ tsp. salt
    2 tsp. vanilla
    ½ cup banana, mashed with a fork (about one medium-large banana)
    10-oz. Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
    ¼ cup Nestle's chocolate chips for the top

    Instructions


    Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
    Add flour, mashed banana and baking melts (or chocolate chips).
    Stir with a wooden spoon to combine.
    Spray a 9x13” glass baking dish with cooking spray.
    Spread brownie mixture into prepared pan.
    Smooth the top with a knife or rubber spatula.
    Sprinkle chocolate chips on top.
    Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
    Cool completely before cutting into bars.




Thursday, March 17, 2016

Pizza Pinwheels


    ingredients

    1 cup warm water
    1 TBSP yeast
    1 TBSP sugar
    1 TBSP oil
    1 tsp salt
    2½- 3 cups flour
    1½- 2 cups Ragu® Six Cheese Pasta Sauce + more for dipping
    2½ cups shredded mozzarella cheese
    2 cups total pizza toppings- mini pepperoni, diced ham, sliced olives, and pineapple tidbits, etc.

    INSTRUCTIONS


    Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2½ cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
    Preheat oven to 400 degrees F.
    Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about ¼" thick. Top with Ragu® Pasta Sauce and spread to coat dough. sprinkle with 1 cup of cheese. Add pizza toppings- I did a section of dough for pepperoni pinwheels, another section with just cheese and a third with ham and pineapple. Top with another 1 cup of cheese.
    Starting with one of the long sides of the rectangle, roll dough up tightly, pinching the seams to close at the end. Use a sharp, thin knife to cut 1½" sections of dough from the large roll. This will result in about 15 pinwheels.
    Set pinwheels on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top with remaining ½ cup mozzarella cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
    Serve hot with warmed Ragu® Pasta Sauce to dip on the side.




Saturday, March 12, 2016

Homemade Lemon Pudding Cake


    ingredients

    ¾ cup unsalted butter, softened
    1½ cups of white granulated sugar
    1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)
    2 tbsp fresh lemon zest
    4 eggs
    1¼ cup whole milk
    ⅓ cup canola oil
    1 tsp vanilla extract
    1¾ cups all-purpose flour
    3 tbsp cornstarch
    4 teaspoons baking powder
    1 teaspoon salt

    Instructions


    Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
    In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
    Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly.
    Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
    Mix in the lemon zest.
    Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
    Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the mixer bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
    Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
    Invert the cake onto a baking rack to cool.
    Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.




Banana Bread Bars with Brown Butter Frosting


    ingredients

    Banana Bread Bars:
    1-1/2 c. sugar
    1 c. sour cream
    1/2 c. butter, softened
    2 eggs
    1-3/4 c. (3 or 4) ripe bananas, mashed
    2 tsp. vanilla extract
    2 c. all purpose flour
    1 tsp. baking soda
    3/4 tsp. salt
    1/2 c. chopped walnuts (optional)
    Brown Butter Frosting:
    1/2 c. butter
    4 c. powdered sugar
    1-1/2 tsp. vanilla extract
    3 tbsp. milk
    Directions:
    1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
    2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
    3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
    4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).




Wednesday, March 9, 2016

Chocolate Fudge Cake


    ingredients

    for the cake
    - 2 cups all-purpose flour
    - 2 cups sugar
    - 2 sticks butter
    - 1 cup water
    - 5 Tablespoons cocoa powder
    - 2 eggs
    - 1/2 cup buttermilk
    - 1 teaspoon baking soda
    - 1 teaspoon vanilla
    Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.
    for the fudge icing
    - 1 stick butter
    - 4 Tablespoons milk
    - 4 Tablespoons cocoa powder
    - 1 (16-ounce) box powdered sugar
    - 1 teaspoon vanilla
    - 1 cup chopped pecans
    In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.




Delicious Apple Fritters


    ingredients

    1 cup all purpose flour
    1/4 cup sugar
    3/4 teaspoon salt
    1 1/2 teaspoons baking powder
    1 teaspoon cinnamon
    1/3 cup milk
    1 egg
    1 cup chopped apple
    Glaze:
    •2 cups powdered sugar
    •1 1/2 tablespoons milk

    Instructions


    Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm




Marshmallow Whip Cheesecake HEAVEN


    ingredients

    Graham Cracker Crust:
    •40 squares of graham crackers (crushed)
    •1/2 cup sugar
    •1/2 cup butter or margarine (melted)

    Instructions


    1.Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.
    Filling:
    •10 1/2 oz. large marshmallows (40 marshmallows)
    •3/4 cup milk
    •2 - 8-oz. packages of cream cheese
    •12-oz. Container of fat-free Cool Whip
    1.Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.



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Tuesday, March 8, 2016

OLD FASHIONED RICE PUDDING


    ingredients

    2/3 c. Minute Rice...
    2 3/4 c. milk
    1/3 c. sugar
    1 tbsp. butter
    1/2 tsp. salt
    1/2 tsp. vanilla
    1/4 tsp. nutmeg
    Cinnamon

    Ingredients


    1/2 c. raisins
    Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.



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Sunday, March 6, 2016

JOHN WAYNE CASSEROLE


    ingredients

    2 pounds ground beef, browned and drained
    1 packet taco seasoning
    1 16-ounce can large biscuits
    ½ cup sour cream
    ½ cup mayonnaise
    8 ounces cheddar cheese, shredded and divided
    1 medium onion, halved and sliced
    2 medium tomatoes, sliced
    1 red bell pepper, halved and sliced
    1 (4-ounce) can sliced Jalapeno peppers

    INSTRUCTIONS


    Preheat oven to 350 F and spray a 13x9 glass baking dish.
    Place biscuits in pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan. Place pan on a baking sheet and bake dough in preheated oven for 15-25 minutes; checking every few minutes after 15. The dough should be very light brown where the edges are just starting to get color. Remove from oven and set aside, leave oven on.
    Combine the browned ground beef with the taco seasoning and water, and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.
    Saute remaining onions and bell peppers on the taco meat pan until slightly tender.
    In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside.
    On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for 30-40 minutes or until edges of dough are lightly browned and cheese is melted.




Saturday, March 5, 2016

Secret Ingredient Best Juicy Fried Chicken


    ingredients

    6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks)
    1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
    1 large egg
    1⁄2 teaspoon seasoning salt (no more as the canned soup is salty enough)
    10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
    10 tablespoons cornstarch
    1 teaspoon garlic powder
    1 teaspoon paprika
    1 teaspoon seasoning salt
    1 teaspoon ground black pepper
    1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional)

    DIRECTIONS


    In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
    Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
    In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
    Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
    Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
    Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
    Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
    Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
    Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
    Drain on a rack.




Wednesday, March 2, 2016

PIZZA LOAVES


    ingredients

    1 1/2 cups flour
    1 1/2 teaspoons baking powder
    2 tablespoons Italian seasoning
    1 tablespoon red pepper flakes
    1 1/2 cups milk (preferably whole but I used lowfat)
    2 eggs
    2 cups shredded mozzarella cheese
    2 cups pepperoni slices (chopped up)
    1 jar of your favorite marinara sauce
    Preheat oven to 375 degrees and combine the dry ingredients.
    Whisk in 2 eggs and milk.

    Instructions


    Shred the cheese, chop the pepperoni, and add them to the mixture. Stir together. The consistency should resemble muffin batter.
    Grease your pan and divide the mixture evenly. You can use a cupcake pan to bake these too. If you do, bake them for about 20 to 25 minutes. I baked my mini loaves for about 45 minutes, using a toothpick to make sure the centers were cooked through.
    Let them cool for a couple of minutes and serve with warm marinara sauce!




Hamburger Potato Cheese Casserole


    ingredients

    5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
    2 -3 tablespoons chopped onions
    1 lb ground beef ( really lean is preferable)
    salt and pepper
    Cheese sauce (the same one I use for macaroni and cheese)
    2 cups milk ( I use skim)
    3 tablespoons butter
    3 tablespoons flour
    1/2 teaspoon salt
    1/2 teaspoon pepper
    8 ounces shredded sharp cheddar cheese
    ketchup ( optional condiment)

    Directions


    1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.
    2.Preheat oven to 350.
    3.Brown hamburger and onion.
    4.Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
    5.Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
    6.Make Cheese sauce:.
    7.Melt 3 T butter in saucepan over med-high heat.
    8.Add 3 T flour, and the salt and pepper. Stir quickly to blend.
    9.Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
    10.Reduce heat, stir till thickened and bubbly.
    11.Remove from heat and add shredded cheddar. Stir until cheese melts.
    12.Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
    13.Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
    14.Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
    15.My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).




BANANA CHOCOLATE CHIP PANCAKES


    ingredients

    1 1/2 cups all-purpose flour
    2 tablespoons packed brown sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1 cup milk
    1 egg
    2 tablespoons vegetable oil
    1/2 teaspoon vanilla extract
    2 brown-spotted bananas, mashed (about 1 cup)
    1/4-1/2 cup mini chocolate chips

    DIRECTIONS:


    Preheat an electric griddle to 350°F, if using one. If not, you’ll preheat your pan just before cooking the pancakes.
    Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
    Whisk milk, egg, oil, and vanilla in a large measuring cup. Add wet ingredients to dry, add bananas, and stir until combined. Stir in chocolate chips. (1/2 cup will be very chocolatey, so add how many you want depending on how sweet you want the pancakes to be.)
    Spray pan or griddle with cooking spray. Drop desired amount of pancake batter onto preheated griddle or pan. Cook until small bubbles form then flip until the bottom is a light golden brown.
    Serve plain or with maple syrup.




Garlic Shrimp Scampi


    ingredients

    1 pound shrimp, tails-on, uncooked
    3 Tbsp. organic butter, melted
    1 Tbsp. extra-virgin olive oil
    6 cloves garlic, finely minced
    1/2 C. fresh parsley, minced
    juice of one lemon (about 2 Tbsp.)
    1/2 tsp. crushed red pepper flakes
    salt and pepper to taste

    Instructions

    /div>
    Combine all ingredients and throw in a Zippered bag or shallow Pyrex pan like the one pictured. Allow to marinate for an hour or so. Preheat oven to 350 degrees. Bake shrimp until done, approximately ten minutes. DO NOT OVERCOOK. Serve over pasta if desired.




Toffee Pecan Shortbread Cookies


    ingredients

    1 cup unsalted butter, softened
    1/2 cup powdered sugar, sifted
    1 teaspoon pure vanilla extract
    2 cups all-purpose flour
    1/4 teaspoon salt
    3/4 cup pecans, finely chopped and every so slightly toasted
    3/4 cup English toffee bits, such as Heath
    1 oz. good quality chocolate, melted (optional) or add mini chocolate chips to the dough

    Instructions


    Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
    Cream the butter and powdered sugar together until smooth, 1-2 minutes. Beat in the vanilla, then add the flour and salt just until combined. Stir in the pecans, toffee (and chocolate chips, if adding).
    Form into small balls (1/2 oz. each) and place on baking sheet. (They don’t spread too much, so you can do at least 20 per sheet.) I flattened them slightly with a flat glass lightly coated with powdered sugar, but you don’t have to do that.
    Bake until the edges are just starting to brown, 12 to 15 minutes. (I baked mine 13:30 minutes.) Cool on wire rack. Melt chocolate in microwave safe glass dish in 15-20 second intervals, stirring in between each time, until smooth. Dip half of cooled cookies in chocolate. Set on waxed paper lined plate. Cool until chocolate is hardened. (I got 43 half ounce cookies.)




Tuesday, March 1, 2016

Banana Pudding


    ingredients

    1 (14 ounce) can Eagle Brand Condensed Milk
    1 1⁄2 cups cold water
    3 1⁄2 ounces instant banana pudding mix
    1 pint heavy whipping cream
    sliced banana
    vanilla wafer

    DIRECTIONS


    Combine the condensed milk; water and pudding mix in a bowl.
    Mix thoroughly and chill in the refrigerator.
    Pour heavy whipping cream in a bowl and beat until stiff.
    Combine your whipping cream and the pudding mixture together.
    Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.
    Refrigerate until ready to serve.




Chicken Fried Rice


    ingredients

    3/4 cup finely chopped onion.
    4 cups cold cooked rice, grains separated (preferably take medium grain).
    2 tablespoons soya sauce
    2 1/2 tablespoons oil.
    1 egg, lightly beaten (or more than 1, as per your wish).
    4 green onions, chopped.
    1/2 cup finely chopped carrot (small).
    1/2 cup frozen peas.
    8 ounces chickenor 8 ounces cooked lean boneless pork (chopped).
    2 tablespoons light soya sauce (add more as per your wish).
    2 cups beans.
    2 tablespoons sesame oil.

    Instructions


    Heat 1 tbsp oil in pan or wok.
    Add chopped onions and stir-fry until onions have brown color, Arround 8 to 10 minutes; remove it from wok .
    Take same wok. Allow it to cool slightly.
    Mix egg with 3 to 4 drops of soya sauce and 3 to 4 drops of sesame oil ( set aside ).
    Add 1/2 tbsp oil to wok, swirling to coat surfaces.
    Add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly.
    Remove from wok, and chop into small pieces.
    Heat 1 to 2 tbsp oil in wok, Add selected meat to wok, along with peas, cooked onion and carrots; stir-fry for 2 to 3 minutes.
    Add rice, green onions, and beans, mix it well. Again stir-fry for 2 to 3 minutes.
    Add 2 to 3 tbsp of light soya sauce ( you can add it as per your choice ) and chopped egg to rice mixture and fold in; stir-fry for 1 minute more.
    Now it is ready to serve. You can set additional soya sauce on the table (if desired).




Crockpot Chicken and Dumplings


    ingredients

    4 boneless skinless chicken breast
    1 can chicken broth
    2 cans cream of chicken
    sliced carrots
    sliced celery
    1/2 can peas
    1/2 onion
    crumbled bacon
    parsley
    garlic powder
    salt and pepper
    1 can flaky biscuits

    Instructions


    Place chicken breasts in bottom of crockpot
    Pour chicken broth and both cream of chickens over it
    Add in carrots, celery and onion. How much ever you prefer
    Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
    Cook on high for 3 hours
    Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
    Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
    Remain cooking for another hour or so on high or until done. Enjoy!
    Thank you all for passing my things around and sharing.



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Taco Bake Recipe


    ingredients

    1 lb Ground Beef
    1 pkg Taco Seasoning
    ⅔ Cup Water
    Chili Cheese Corn Chips- to taste
    1 Can Cheddar Cheese Soup
    ½ Cup Milk
    8 to 12 oz Shredded Mozzarella
    Toppings as desired

    Instructions


    Brown ground beef and prepare as taco meat according to the seasoning package (using water).
    Pour enough fritos into a 9 x9 pan to cover the bottom.
    Top with taco meat.
    Combine soup and milk in a sauce pan and heat through until smooth.
    Top taco meat with cheese sauce.
    Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
    Bake at 350 degrees for 10-15 minutes until bubbly.
    Serve over lettuce and with desired topics.