8 oz. uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 tsp. brown sugar
1 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into 1/2 inch strips
2 Tbsp. canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Cook noodles according to pkg. directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes; set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.
Overnight French Toast
1/2 cup butter, melted (1 stick)
12 - slices Texas toast or any leftover bread
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk
Melt butter and pour in a 9x 13 . Mix together brown sugar, cinnamon, nutmeg and if nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes french toast bake should be browned and set. I like to remove mine from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.
12 - slices Texas toast or any leftover bread
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk
Melt butter and pour in a 9x 13 . Mix together brown sugar, cinnamon, nutmeg and if nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes french toast bake should be browned and set. I like to remove mine from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.
Joan's Raspberry-Sour Cream Pie
2 9-inch unbaked pie crusts
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries
TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled
Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.
Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries
TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled
Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.
Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.
Scotcheroos
6 cups Rice Krispies
1 cup Karo light syrup
1 cup sugar
1 cup peanut butter
1 sm. pkg. semisweet chocolate chips
1 sm. pkg. butterscotch chips
Microwave syrup, sugar, and peanut butter just barely enough to soften and stir together. Pour hot mixture over the bowl of rice rispies and mix until all rice krispies are covered.
Microwave chocolate and butterscotch chips and stir into a smooth consistency; frost the rice krispie bars. May put into the refrigerator to harden quickly.
1 cup Karo light syrup
1 cup sugar
1 cup peanut butter
1 sm. pkg. semisweet chocolate chips
1 sm. pkg. butterscotch chips
Microwave syrup, sugar, and peanut butter just barely enough to soften and stir together. Pour hot mixture over the bowl of rice rispies and mix until all rice krispies are covered.
Microwave chocolate and butterscotch chips and stir into a smooth consistency; frost the rice krispie bars. May put into the refrigerator to harden quickly.
Korean Chicken
This is Bill's parents' recipe, from some of their neighbors who were from Korea. I usually at least double the marinade; no matter how much of this I make, we eat it all up by the next day!
1/4 C. soy sauce
1/4 C. water
2 Tbsp. sesame oil
2 Tbsp. sugar (I use 2 packets Splenda)
1 small chopped onion
1/2 tsp. pepper
1/2 tsp. paprika
1 whole chicken (I recommend bone-in, skin-on thighs)
Mix all ingredients; marinate as long as possible/overnight; grill.)
1/4 C. soy sauce
1/4 C. water
2 Tbsp. sesame oil
2 Tbsp. sugar (I use 2 packets Splenda)
1 small chopped onion
1/2 tsp. pepper
1/2 tsp. paprika
1 whole chicken (I recommend bone-in, skin-on thighs)
Mix all ingredients; marinate as long as possible/overnight; grill.)
Picadillo
Please note that I made this without the diced potato (which is interesting) and added a scoop of raisins (which I think are key in picadillo). I also used some of the juice from the jar of olives for additional moisture. Also I didn't have a green pepper, so I substituted minced carrot. Yum!
•1 pound ground beef
•1 teaspoon oregano
•1 teaspoon cumin
•4 cloves garlic
•1 medium white onion (chopped fine)
•1 small green pepper (chopped)
•1/2 cup beef stock
•3/4 cup tomato sauce
•2 small potatoes (peeled and diced)
•8 to 10 green olives (pitted)
•salt and pepper to taste
•olive oil for sautéing
Preparation:
1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
•1 pound ground beef
•1 teaspoon oregano
•1 teaspoon cumin
•4 cloves garlic
•1 medium white onion (chopped fine)
•1 small green pepper (chopped)
•1/2 cup beef stock
•3/4 cup tomato sauce
•2 small potatoes (peeled and diced)
•8 to 10 green olives (pitted)
•salt and pepper to taste
•olive oil for sautéing
Preparation:
1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Pesto-Chicken Penne Casserole(s)
1 pkg. (16 oz.) penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
15 oz. crushed tomatoes
15 oz. Alfredo sauce
10 oz. prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parm cheese
1 Tbsp. olive oil
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months (or give it to another mom in need!). Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubby.
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
15 oz. crushed tomatoes
15 oz. Alfredo sauce
10 oz. prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parm cheese
1 Tbsp. olive oil
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months (or give it to another mom in need!). Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubby.
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