*Asian Noodle Stir Fry

Asian Noodle Stir Fry

What you need:

3/4 cup carrots, chopped or julienned
1/2 cup diced onion
1/3 cup chopped green onions
3 cloves fresh garlic, minced
3 cups chopped green or purple cabbage or bok choy
6 to 10 ounces steak, pork, chicken, or shrimp, cubed
10 oz. package linguine noodels, cooked
2 eggs
1/4 to 1/2 cup low sodium soy sauce
1 tablespoon butter
1 teaspoon Sriracha sauce, or more to taste
Salt, pepper, steak seasoning, and cayenne pepper to taste
Oil for cooking, veg. or canola is best for this.
Non-stick spray

Step 1: Prepare everything first! Chop all your veggies, season your meat, cook your noodles, and set everything out that you will need. I used steak seasoning, salt, pepper, and cayenne pepper to season my meat.

Step 2: Cook your meat in a hot pan, about 2 minutes each side, put to the side for later. You can leave it in the pan.

Step 3: In your heated wok or skillet, scramble your eggs (I sprayed my pan with non-stick spray first). Salt and pepper to taste. Remove to a plate for later.

Step 4: Using 1 teaspoon oil, saute your carrots and onions for a few minutes. Add minced garlic and let saute for a couple more minutes. Remove to a plate for later.

Step 5: Next is the noodles. I first sprayed my pan again with non-stick spray, then added 1 teaspoon oil, then noodles. Toss well and let cook for about a minute. Add soy sauce and butter and toss. Add Sriracha and keep tossing.

Step 6: Add fresh cabbage and incorporate well by tossing. Let cook two to three minutes.

Step 7: Add back the egg, sauteed veggies, steak and a fresh swig of soy sauce and toss, toss, toss. Taste and add more seasoning if needed.

Note: I halved the recipe since it was just for me. There was plenty left over for lunch the next day.

Gingerbread Bread Pudding

Gingerbread Bread Pudding

Submitted by Christy (my sister)

what you need:

4 gingerbread muffins, broken into chunks

6 slices butter toasted white bread, torn in pieces

3/4 cup raisins

1 apple, peeled, cored and cubed small

4 fresh eggs

3/4 cup white sugar

2 cups milk

1 teaspoon vanilla

1 teaspoon cinnamon

Preheat oven to 350 degrees. In a greesed 9x12 baking dish, add muffins, bread, raisins, and apple. In a medium bowl, mix eggs, sugar, milk, vanilla and cinnamon. Pour over bread mixture and allow to soak for 10 minutes. Bake for 45 minutes until golden.

Old Fashioned Chocolate Chip Cookies

What you need for Old Fashioned Chocolate Chip Cookies:

1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
a shake of salt
8 tablespoons (1 stick) butter, room temp., not melted
6 tablespoons sugar
6 tablespoons light brown sugar
1/2 teaspoon vanilla
1 large egg
2/3 cup milk chocolate chips, not semi-sweet
1/3 cup chopped pecans

Preheat oven to 350 degrees. Mix flour, baking soda, salt and sugars in a bowl. Add butter, vanilla, and egg and mix until well blended. Stir in milk chocolate chips and pecans. Drop teaspoon size balls of dough onto greesed cookie sheets. Cook 10 to 15 minutes. This is a small recipe and will make about 32 cookies, depending on size.

Okay, I know the measurments are a little different, but trust me, these cookies are GOOD. They turn out perfect every time I make them. I have tried many different versions of chocolate chip cookie recipes and this one is, hands down, the best. And please use the milk chocolate chips, not the semi-sweet, you will be glad you did! Enjoy ;0)

Coconut Cupcakes

Prepare a white cake mix according to the box directions for cupcakes. Allow to cool before frosting. You could also make a large cake and use the same frosting.

7 minute Frosting from Betty Crocker

(which should not be called 7 minute frosting because it actually takes 9 1/2 minutes! just wanted to point that out ;0)

2 egg whites

1-1/2 cups sugar

1/4 tsp cream of tartar or 1 tbsp light corn syrup

1/3 cup cold water

1 tsp vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 30 seconds with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed. Fills and frosts two 8- or 9-inch layers or frosts a 13x9-inch cake.

Frost cupcakes and sprinkle with coconut.

* I also added a small splash of coconut flavoring to the icing along with the vanilla. These were served at a board meeting and were a big hit. They were quick and easy to make and transported very well.

Simple Meat Loaf

What you need:
1 to 2 pounds ground beef
1 medium onion, chopped
1 egg
13 to 15 Ritz Crackers, crushed
Tony Chachere's original Creole Seasoning, to taste
Salt and Pepper to taste

Mix all ingredients into a bowl and mix well. Form into a loaf and place in pan. Cook, covered with foil at 350 degrees for 20 to 25 minutes. Remove foil and cook till juices run clear.








My meat loaf, served with sauted yellow bell peppers, baby bells mushrooms and onions. A cucumber, tomato, and purple onion salad topped with homemade buttermilk ranch dressing and strawberries.

For the next day, slice leftover meat loaf for sandwiches.

Homemade Tamales

Tamales

1. Wash and soak 1 seven ounce bag dried corn husks overnight.


2. Take 10 large dried ancho or chili Nuevo Mexico peppers and remove stems, split open and remove seeds. Cover with boiling water and let stand for 20 minutes. Pour juice and peppers into blender and pulverize. Strain through a fine mesh strainer. Discard debris that is left in the strainer. Put juice aside for later.


3. Brown 4.5 to 5 pounds of 80/20 ground beef.
Add:
1 large onion, pulverized in blender
1 to 1/2 teaspoon ground cumin
3 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon red pepper
1 teaspoon cayenne pepper
Salt and pepper to taste
About two cups pureed, strained chili peppers
Mix well and set aside.


4. To make your Masa you will need:
8 cups Martha White Self Rising Cornmeal
2 cups lard or Crisco
Remainder of pureed, strained chili peppers
Water
Place remainder of pureed, strained chili peppers to a large measure cup and add water so you have 8 cups of liquid. Place liquid mixture into a large pot and bring to a low boil. With a whisk, begin adding cornmeal. When all cornmeal is added, continue to whisk and add the lard or Crisco. Mix until well blended.

5. To assemble your tamales: Pat corn husk dry and spread two heaping tablespoons of masa in the middle of the husk using a plastic putty knife. Then put one heaping tablespoon of the meat mixture in the middle. Pick up the sides of the husk and bring together so the masa forms around the filling. Roll the side together and fold the bottom over.


6. Cooking: Stand tamales upright, with folded end down, in a steamer and steam for about an hour, replenishing the water as needed. Serve hot plain or add a red or green enchilada sauce.


7. Freezing: Wrap in foil, we do a dozen per package, then place in a freezer zip lock bag and seal well. Thaw and steam as needed.




Hot tamales at 9:20 in the morning....we couldn't wait!


Here is a great video about making tamales from a child's point of view. It takes you through each step. They use pork instead of ground beef.


http://www.youtube.com/watch?v=E4xCli6IxDI

Orange Glazed Ham

1 large to medium bone in ham butt

1 can orange soda (not diet)

brown sugar, about a cup

Place ham flat side down in a large roasting pan and pour orange soda over. Pack brown sugar all over the ham. Cover with foil and bake at 300 to 325 degrees for 2 to 2.5 hours. Remove foil and begin basting every 15 to 20 minutes; letting the ham cook for another 1.5 to 2 hours, or until the meat begins to seperate.