Cocoa

I thought with it getting into fall (then soon after winter) these would come handy. I hope you enjoy them, let me know if you do.

Marvelous Mocha Mix
Makes 3 cups total mix
Ingredients:
1 cup instant chocolate drink mix
1 cup powdered nondairy creamer
2/3 cup instant coffee granules
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Directions:
Combine all ingredients; mix well. Store in an air tight container. (24 to 36 servings)
To make one serving:
Add 4-6 teaspoonfuls mix to 3/4 cup boiling water; stir until dissolved.

Chocoberry Hot Cocoa
Serves 2
Ingredients:
6 Tbsp (2 envelopes) cocoa mix
2 cups hot milk
4 tsp strawberry flavor syrup
Directions:
Place cocoa mix in small, heat proof container; stir in milk and syrup until combined. Serve immediately.

Cocoa Cola Floats
Serves 4
Ingredients:
3 Tbsp (1 envelope) cocoa mix
1 cup hot milk
2 cups cola, chilled
8 large scoops vanilla ice cream
Directions:
Place cocoa mix in medium heat proof cup. Stir in milk until cocoa is dissolved. Let cool slightly. Stir in cola. Place 2 scoops of ice cream in each of 4 tall glasses, top with cola mixture.

Frozen Strawberry Hot Chocolate
Serves 4
Ingredients:
1 cup hot milk
1 cup hot half and half
6 Tbsp (2 envelopes) cocoa mix
2 Tbsp Strawberry flavor syrup
Directions:
Combine milk, half and half and syrup in a medium bowl; divide mixture between two ice cube trays cover with foil and freeze for at least 4 hours or up to one week . Place cocoa cubes in food processor; cover. Using on and off turns, process mixture until smooth, scraping sides often. If mixture is too thick to process, add a small amount of whole milk or half and half. Serve immediately.

Peanut Butter S'mores Cocoa
Serves 2
Ingredients:
6 Tbsp ( 2 envelopes) cocoa mix
2 Tbsp creamy peanut butter
2 cup hot milk
6 Tbsp marshmallow cream or fluff, Divided
4 chocolate graham crackers, optional
Directions:
Place cocoa mix and peanut butter in small, heat proof container. Stir in milk until peanut butter is dissolved. Divide between two mugs; top each with 3 Tbsp marshmallow cream. Serve immediately with chocolate graham crakers.

Baby Shower Options 2

Parmesan Cheese Twists
Makes 28 appetizers
Ingredients:
1/2 pkg Pepperidge Farm frozen puff pastry sheets (1 sheet)
1 egg
1 Tbsp water
1/4 cup Parmesan cheese
1 Tbsp chopped fresh parsley
1/2 tsp dried oregano leaves, crushed
Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400`F. Mix egg and water. Mix cheese, parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14x10 inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese topped rectangle, egg side down. Roll gently with rolling pin to seal.
Cut crosswise into 28 (1/2 inch) strips. Twist strips and place 2 inch apart on greased baking sheet, pressing down ends. Brush with egg mixture.
Bake 10 minutes or until golden. Serve warm or at room temperature.

TIP: Crisps can be stored in airtight container up to 1 week.
TIP: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400`F. Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

Savory Potato Skins
Makes 32 appetizers
Ingredients:
4 large baking potatoes, baked
3 Tbsp butter, melted
1 to 2 tsp salt
1 tsp garlic powder
1 tsp paprika
sour cream and chives, optional
Directions:
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell. (Save pulp for another use.) Cut shells lengthwise into quarters and place on greased baking sheet. Brush insides with butter.
Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5 to 8 minutes. If desired, combine sour cream and chives and serve with potato skins.

Seasoned Fish Crackers
Makes about 2 1/2 quarts
Ingredients:
3 pkg (6 oz each) bite sized cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3 tsp dill weed
1/2 tsp garlic powder
1/2 tsp lemon pepper seasoning
1/4 tsp cayenne pepper
2/3 cup vegetable oil
Directions:
Place the crakers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15x10x1 inch baking pans. Bake at 250 f. for 15 to 20 min, stirring occasionally. Cool completely. Store in an air tight contaner.

Cheese Stuffed Mushrooms
Serving: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
INGREDIENTS:"
button mushrooms
low fat soft cheese (your choice and flavour)
DIRECTIONS:"
1. Take as many button mushrooms as you need. Wash them and remove the stalks.
2. Place some low fat soft cheese in the gaps where the stalks were, and them cook in the oven at a moderate temperature for about 20 minutes.

Herbed Breadsticks
Makes 96 bread sticks
Ingredients:
3 Tbsp sesame seeds
24 slices very thin white or whole wheat bread
1 cup (2 sticks) butter, softened
2 Tbsp chopped fresh parsley or 2 tsp dried parsley
1 tsp dried tarragon
1/2 tsp garlic salt
1/2 tsp dried marjoram
Directions:
1. Place sesame seeds in a small skillet. Toast the seeds over medium heat, stirring frequently, until fragrant and golden brown, about 8 to 10 minutes.
2. Preheat the oven to 250 f. Spray 2 baking sheets with nonstick cooking spray.
3. Trim crusts from bread with a sharp knife. Combine sesame seeds, butter, parsley, tarragon, garlic salt and marjoram in a small bowl and mix well.
4. Spread the butter mixture over 1 side of each slice of bread. Cut each slice into 4 equal strips. Arange the strips butter side up on the prepared baking sheets.
5. Bake for 30 minutes. Turn off the oven. Let the breadsticks stand in the oven with the door closed for 30 minutes. Remove to wire racks to cool completely. Store in an airtight container for up to several weeks.
Grandma's secrets
These breadsticks stay fresh a long time. But if they lost their crispness, Grandma arranged them on a baking sheet and heated them in the oven at 250 f. for 10 to 15 minutes. When they cooled they were as crunchy as if they were freshly baked.

Pancakes

Banana Oat Pancakes
Makes 6 pancakes
Ingredients:
1 1/3 cup all purpose flour
3/4 cup old fashioned oats
1 Tbsp sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1 egg
1 1/3 cup milk
1 cup mashed ripe banana
2 Tbsp vegetable oil
Maple syrup
Directions:
In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Chicken Pox Pancakes
This recipe is great for kids. They will have so much fun preparing the pancakes and eating them. It serves as many little polka dotted people as your heart desires. Serving: 2Prep Time: 40 minutesCook Time: 20 minutesTotal Time: 60 minutes
INGREDIENTS:"
strawberries pancake mix banana powdered sugar
DIRECTIONS:"
1. With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set aside.
2. With an adult's help, prepare the pancake mix according to package directions. When the pancakes are done, place each serving in a stack on a separate plate.
3. For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends and put one on top of each stack for a nose. Then cut two thin slices from each end for eyes. Then cut banana in half for a long curved mouth.
4. Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch of powdered sugar on each pox to make it realistic!

Caramel Apple Pancakes
Makes 9 pancakes
Ingredients:
1/2 cup packed brown sugar
1/4 cup butter (1/2 stick)
3/4 tsp ground cinnamon
2 small (2 1/2 to 3 inch diameter) apples, cored, thinly cut crosswise into rings
1 cup pancake/waffle mix
1 tsp ground cinnamon
3/4 cup milk
1 egg, beaten
1 Tbsp butter, melted
1/2 cup syrup, warmed
Directions:
Melt 1/4 cup butter in large skillet.
Add brown sugar and 3/4 tsp cinnamon; cook and stir until sugar is melted.
Add apples. Cook and stir over medium heat until apples are tender, about 5 to 7 minutes. Keep warm.
Combine pancake mix and 1 tsp ground cinnamon in medium bowl.
Add combined milk, egg, and 1 Tbsp melted butter; stir with wire whisk until large lumps disappear. Ler stand 1 to 2 minutes.
Cook on hot griddle according to package directions.
Serve with apple mixture and syrup.

Chocolate Chunk Pancakes
Makes 15 pancakes (5 servings)
Ingredients:
MAPLE CREAM:
1 cup heavy whipping cream, chilled
1/3 cup syrup
PANCAKES:
2 cups complete pancake and waffle mix (store bought).
1 1/2 cup water
1 cup semisweet chocolate chunks
2 tsp powdered sugar
1/2 cup syrup
Directions:
1. Beat cream in small chilled bowl until soft peaks form. Gradually beat in 1/3 cup syrup until stiff peaks form.
2. Combine pancake mix and water in medium bowl; stir with wire whisk until large lumps disappear. For each pancake, pour 1/4 cup batter onto hot lightly greased griddle; sprinkle with 1 Tbsp chocolate chunks. Turn when bottoms are golden brown.
3. Serve topped with sugar, maple cream, syrup and, if desired, berries and chocolate chunks.

Double Fruit Whole Wheat Pancakes
Servings: 2 to 4
Ingredients:
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup buttermilk
2 tablespoons vegetable oil
1 egg
1 cup blueberries
3/4 cup sliced strawberries
1/2 cup sliced banana
2 tablespoons sugar or maple syrup
Directions:
In a medium bowl, combine the flours, 1 tablespoon of the sugar and the baking powder. In a measuring cup, combine the buttermilk, oil and egg. Mix well. Pour the liquid ingredients over the dry and mix until just combined. In a separate bowl, combine the fruit. Add 1 cup of the fruit to the batter.
Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Spread to flatten. Cook for 3 to 4 minutes, until bubbles appear on the surface and the bottom is brown. Turn the pancakes and cook for 1 to 2 minutes longer, until golden. Serve immediately, or transfer to a 200-degree-F oven to keep warm.
Combine the remaining fruit and sugar or syrup in a blender or mini processor. Puree until smooth. Serve with the pancakes.

Eggnog Pancakes
Makes 1 dozen pancakes
Ingredients:
2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg, optional
2 eggs, lightly beaten
1 1/2 cups eggnog
2 Tbsp butter, melted
Directions:
In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

German Pancake
Makes about 8 servings (about 2 cups syrup)
Ingredients:
6 eggs
1 cup milk 1 cup all purpose flour
1/2 tsp salt
2 Tbsp butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
Powdered sugar
Directions:
Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13x9x2 inch baking dish; add the batter. Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from heat; stir in vanilla. Dust pancake with powdered sugar; serve immediately with syrup.

Light and fluffy Pancake Mix
Ingredients:
10 cup all purpose flour
2 2/3 cup instant dry milk
3/4 cup sugar
1/4 cup baking powder
2 Tbsp salt
Directions:
Combine and mix thoroughly all ingredients in a large bowl; place in a large air tight container. Use within 6 months. Store in a cool dry place.

Light and fluffy pancakes
Makes 6 to 8 large pancakes
Ingredients:
1 1/2 cup light and fluffy pancake mix
1 large egg
1 cup water or milk
3 Tbsp vegetable oil
Directions:
Blend all ingredients well. Let stand 5 to 10 min.
*Apple pancakes- use apple juice instead of water, add 1 tsp cinnamon and 1 peeled, cored and chopped apple to batter.
*Berry pancakes- To the batter add one cup of rinsed, drained well frozen berries: Strawberries, black berries, blue berries or 1 cup of fresh berries.
*Banana pancakes- Add slices of banana to the top of pancakes immediately after you pour the batter into the pan.

Multigrain Pancakes
INGREDIENTS:"
Master Mix (enough for 24 four-inch pancakes)
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 cup buckwheat flour
1/2 cup cornmeal
1/4 cup quinoa flakes (or instant oats)
3 tablespoons sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
Pancakes
3/4 cup low-fat buttermilk
1 egg
2 teaspoons vegetable oil
DIRECTIONS:"
1. To Make Master Mix: In a large bowl, combine all of the dry ingredients; with whisk, stir mixture well to evenly distribute leavening. Transfer to an airtight container for storage. (Mix keeps well at room temperature for a month.)
2. To Make One Batch of Pancakes (6 four-inch ones): Whisk together 3/4 cup low-fat buttermilk, 1 egg, and 2 teaspoons vegetable oil until blended. Stir in 3/4 cup Master Mix just until combined (do not overmix; batter is thick). Heat nonstick skillet or griddle over medium-high heat. Pour about 1/4 cup batter into skillet for each pancake and cook 1 1/2 to 2 minutes per side or until golden. Serve with warm maple syrup and, if desired, berries.

Oatmeal Pancakes
A delicious brunch dish, these sweet grain cakes use egg whites to create the "body" of the pancake, resulting in a NO-fat breakfast!
Serving: 1
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
INGREDIENTS:"
3 tablespoons multigrain oatmeal
3 tablespoons Cream of Wheat
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
6 egg whites Water
DIRECTIONS:"
1. Combine oatmeal, cream of wheat, brown sugar, vanilla and egg whites in a small bowl. Mix until all ingredients are well blended. Add enough water to thin the consistency.
2. Lightly spray a nonstick skillet and heat over medium-high heat.
3. Pour mixture into hot skillet and cook until pancake is brown on both sides.
TIP: Serve pancake with Butter Buds and Equal or low-calorie syrup.

Orange Ricotta Pancakes
Makes 4 servings
Ingredients
1 ¾ cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners’ sugar or maple syrup
Directions
In a medium bowl, whisk together 1 ¾ cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.

Baby Shower Options

Sis, drop me a comment and let me know what you think.

Chicken Poppers
Makes 25 to 30 appetizers
Ingredients:
3 lbs boneless skinless chicken breasts
1 cup ground fully cooked ham
25 to 30 cubes cheddar cheese (1/2 inch cubes)
1 lb sliced bacon
2 to 3 Tbsp oil
1 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
Directions:
Flatten chicken to 1/4 inch thickness; cut into 1 1/2 inch strips. Spread each with 1 tsp ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around a chicken roll up; secure each with a toothpick.
In a large skillet, cook roll ups in oil until bacon is crispy, about 10 min. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 to 15 min or until chicken juices run clear. Serve warm. Refrigerate leftovers.

Elegant Fruit Wedges
Makes 10 servings
Ingredients:
CRUST
1 Pillsbury refrigerated pie crust (from 15 oz pkg.)
FILLING
1 (8 oz) pkg. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp grated orange peel
1/2 cup strawberries, sliced
1 peach, sliced
1 tsp lemon juice
1 kiwi fruit, peeled, sliced, halved
6 large strawberries, halved
3 Tbsp apricot preserves, melted
Directions:
1. Let pie crust pouch stand at room temperature for 15 to 20 minutes.
2. Heat oven to 450 f. Remove crust from pouch. Unfold crust; press out fold lines. Place on ungreased cookie sheet. If desired, using rounded edge of teaspoon, scallop edge of crust. Generously prick crust with fork.
3. Bake at 450 f. for 9 to 11 minutes or until light golden brown. Cool 20 minutes or until completely cooled.
4. Meanwhile, in a small bowl, combine cream cheese, powdered sugar, and orange peel; beat until smooth. Stir in 1/2 cup strawberries until well blended.
5. Place cooled crust on serving plate; spread with cream cheese mixture to within 1/2 inch of edge. In a small bowl, coat peach slices with lemon juice. Arrange fruit as desired on cream cheese mixture. Brush fruit with preserves. Store in the refrigerator.

Italian Appetizer Wedges
Makes 12 servings
Ingredients:
APPETIZERS
1 Pillsbury refrigerated pie crust (from 15 oz package) softened as directed on package
1/2 cup Progresso Italian style bread crumbs
1/3 cup chopped fresh basil
1/4 cup grated Romano cheese
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup part skim ricotta cheese
3 Tbsp oil
3 Italian plum tomatoes, seeded and diced
GARNISH
1 Italian plum tomato, sliced if desired
8 fresh basil leaves
Directions:
1. Heat oven to 400 f. Remove crust from pouch; unfold crust. Place on ungreased cookie sheet; press out fold lines. With rolling pin, rool to form 12 inch round.
2. In medium bowl, combine bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes. Spoon and spread over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3. Bake at 400 f. for 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Savory Roasted Eggplant Spread
Makes 6 servings
Ingredients:
1 large eggplant
1 tomato, peeled, seeded and chopped
2 Tbsp parsley, chopped
2 tsp lemon juice
1 tsp oil
salt and black pepper to taste
Directions:
Heat oven to 400`F. Place eggplant in baking dish and bake for 45 to 55 minutes. When eggplant cools, cut in half lengthwise and scrape in the insides into a blender. Process until still slightly chunky. Stir in remaining ingredients.
Serve this tasty spread with whole wheat pita bread or crackers.

Chicken Pox Pancakes

This recipe is great for kids. They will have so much fun preparing the pancakes and eating them. It serves as many little polka dotted people as your heart desires.
Serving: 2 Prep Time: 40 minutes Cook Time: 20 minutes Total Time: 60 minutes
INGREDIENTS:"
strawberries
pancake mix
banana
powdered sugar
DIRECTIONS:"
1. With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set aside. 3. With an adult's help, prepare the pancake mix according to package directions. When the pancakes are done, place each serving in a stack on a separate plate. 3. For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends and put one on top of each stack for a nose. Then cut two thin slices from each end for eyes. Then cut banana in half for a long curved mouth. 4. Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch of powdered sugar on each pox to make it realistic! 5. Nutritional information is based on 3 pancakes per stack.
NUTRITIONAL INFORMATION:
"Based on individual serving.
Calories: 328Total Fat: 11 gCarbohydrates: 50 gProtein: 8 g

Best Banana Bread Recipe

Makes 10 servings
Ingredients:
Nonstick cooking spray
1/2 cup butter
1 cup sugar
2 eggs
2 ripe bananas, mashed
1 tsp lemon juice
2 cup flour
1 Tbsp baking powder
1/2 tsp salt
1 cup nuts, optional
Directions:
1. Preheat oven to 375 f. Cream butter and sugar together. Add eggs and beat until light and fluffy.
2. Mash bananas with lemon juice. Blend into creamed mixture.
3. Add flour, baking powder and salt; stir just until blended. Add nuts.
4. Pour into loaf pan coated with nonstick spray. Bake for 1 to 1 1/4 hours.

A Must Try!!

The first time that I made these, they disappeared so quick. They are almost like a cinnamon twist, but better (because they're baked).

Cinnamon Wontons
Makes 32
Ingredients:
1/2 cup sugar
1 1/2 tsp ground cinnamon
32 wonton wrappers
4 Tbsp butter, melted

Directions:
1. Preheat oven to 400`F.
2. Combine sugar and cinnamon in a small bowl.
3. Separate wonton wrappers and place on baking sheets, about 1/2 inches apart. Using a pastry brush, brush lightly with melted butter. Sprinkle evenly with cinnamon-sugar. Bake 5 to 7 minutes, until crisp and golden. Be careful not to over bake. Cool on wire rack. Keep tightly covered in an airtight container.

Chocolate Angel Cake

This was a huge hit at Sierra-Lynn's birthday party last year. She loved it so much that she wants to have it again this year.

Chocolate Angel Cake
Makes 12 to 16 servings

Ingredients:
1 1/2 cup powdered sugar
1 cup cake flour
1/4 cup baking cocoa
1 1/2 cup egg whites (about 10 eggs)
1 1/2 tsp cream of tartar
1/2 tsp salt
1 cup sugar
FROSTING:
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 tsp salt
1/2 tsp vanilla extract
Directions:
Sift together powdered sugar, flour and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 Tbsp at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10 inch tube pan. Carfully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 degrees for 35 to 40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over top and sides of cake. Store in refrigerator.

Potatoes

I have actually made potatoes that come close to the classic mashed potatoes, Thanksgiving 2003. It takes a little time to use a ricer, but it's well worth it.

Requests Welcome.

I will try to post daily, if there is a recipe that you would like just drop me a comment and if I have it I will post it. Thank you.

God Bless.

Chinese Night

In my home, we go all out when we make Chinese at home. Some of our favorite recipes follow.

Special Fried Rice
Prep time 10 min Cook time 25 min
Makes 4 servings
Ingredients:
2 3/4 cup water
1 1/2 cup white rice
3 Tbsp oil
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots
1/2 cup frozen peas
1/3 cup tamari (dark soy sauce)
Directions:
Bring water to a boil. Add rice, reduce heat, cover and cook over medium heat until tender, 15 to 18 min. Spread rice out on a cookie sheet to quick cool it.
Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When the eggs are scrambled, add garlic and ginger to the pan. Add carrots to the pan and quick stir fry vegies 2 min. Add rice to the pan and combine with vegies. Fry rice with vegies 2 or 3 min. Add peas and soy sauce to the rice and stir fry 1 min more, then serve.

Japanese Chicken Wings
Ingredients:
16 chicken wings or 8 larger pieces of chicken
2 Tbsp ground ginger
1 tsp sesame seeds
3 Tbsp honey
1/2 cup soy sauce
1/3 cup water
1/2 cup sugar
1 tsp garlic
Directions:
Combine all ingredients except for chicken and boil for 2 minutes. In a foil lined baking dish, add chicken and pour sauce over them. Bake at 450 f. for about 35 minutes. As chicken bakes, baste them every 10 minutes with sauce. When the chicken is done, remove, from pan, pour sauce into a pan and boil until only half remains. Pour sauce over chicken, toss to coat, serve immediately.