BETTER THAN TAKEOUT FRIED RICE
Ingredients
4 cups rice, prepared (use brown rice)
½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce
Instructions
Prepare rice according to package instructions to yield 4 cups cooked rice.
Heat sesame oil in a large skillet on medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.
Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.
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30-MINUTE ROLLS
Ingredients
1 cup plus 2 tablespoons warm water
⅓ cup oil
2 tablespoons active dry yeast
¼ cup sugar
½ teaspoon salt
1 egg
3½ cups flour (either bread flour or all-purpose will work)
Instructions
1. Preheat oven to 400 degrees.
2. In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes.
3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a
time.
4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest
for 10 minutes.
5. Bake for 10 minutes or until tops are just golden brown.
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LEMON LUSH !!! I LOVE IT
Ingredients :
2 cup vanilla wafer crumbs+1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts, divided
1/4 cup granulated sugar+1/2 cup [1 stick] butter, melted
2 (8) oz cream cheese, softened
1/2 cup powdered sugar+4 cup whole milk
1 tsp pure vanilla extract
2 (8) oz whipped topping, thawed or 4 cup sweetened fresh whipped cream, divided
2 (3.4) oz boxes instant lemon pudding+2 oz white chocolate bar, grated
Directions :
step 1 : Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish. Melt the butter, then toss with the vanilla wafer crumbs, macadamia nuts, sugar, and white chocolate chips. Reserve 2 Tbsp of finely crushed nuts to sprinkle on top. Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely.
step 2 : Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla. Whip until fluffy, then whip in 1 8 oz cool chip or 2 cup sweetened fresh whipped cream. Spread over the cooled crust.
step 3 : Whip together both packages of lemon pudding with 4 cup cold milk until thickened. Pour over the cream cheese layer.
step 4 : Frost with the remaining 8 oz whipped topping or 2 cup sweetened fresh whipped cream. Sprinkle the top with grated white chocolate and reserved finely chopped macadamia nuts. Refrigerate for at least 4 hours before cutting.
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CROCKPOT GUMBO
Ingredients
3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water
Directions
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in Crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
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LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
Ingredients
2 c all purpose flour
2 t. baking powder
1 t. salt
1/2 c butter
1 1/4 c sugar
3 eggs
1 t.vanilla
1/4 c fresh lemon juice & 1 t. grated lemon zest
3/4 c milk
(add a couple drops of yellow good coloring,if desired)
FILLING
1 tablespoon grated lemon zest
1/2 c fresh lemon juice
1 t. cornstarch
6 t. butter
3/4 c sugar
4 egg yolks,beaten
FROSTING
4 c confectioners sugar
1 t. grated lemon zest
1/2 c butter,softened
2 tablespoons fresh lemon juice
1 t. grated lemon zest
(add a couple drops of yellow food coloring if desired)
2 tablespoons milk (f needed to thin frosting)
chopped nuts,optional
Directions
1. Preheat oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the dry ingredientsSet aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the milk.Beat in the eggs one at a time,stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
2. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
3. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add milk 1 tablespoon at a time to thin frosting if needed))
4. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting.Decorate sides of cake with nuts if desired. Refrigerate cake until serving time.
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Crockpot Italian Chicken
Ingredients:
4 chicken breasts
1 packet Zesty Italian dressing seasoning
8 oz. cream cheese (softened)
2 cans cream of chicken soup
2 tablespoons of garlic powder
1 package of pasta
Directions:
Add all the ingredients except the pasta into the crockpot. Cook on low for 4 hours. If sauce is too thick, add a little milk.
When you are ready to serve the chicken, cook pasta according to package. Drain pasta.
Add pasta to the chicken sauce in the crockpot and toss together.
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LOUISIANA HOT CRAB DIP
Ingredients :
1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
Directions :
Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups
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7 Home Cleaning Tricks Using Coca-Cola You’ll Wish You Knew Earlier
Coca Cola is without a doubt the most recognizable soda in the world. No matter where you go, you can find the iconic red and white can on a cooler shelf someplace nearby. While Coca Cola is a refreshing and slightly addictive beverage, its other unique properties means it could be used for a surprising number of other purposes as well. Some of these Coke cleaning hacks you’ll probably find rather amazing or even implausible, but every one of them really do work! Here are just ten reasons why you should always have a few extra cans or bottles of Coke on hand:
1) Remove Burned on Food from Pots and Pans
It happens. You are cooking up a storm. While the food itself turns out OK, the bottom of your pan/pot/griddle ends up covered in burnt on food. You don’t want to scrub too hard and ruin the pot, but soaking it in soapy water really does not seem to be helping. Once again its Coca Cola to the rescue! Pour Coke into the warm burnt pot and let it sit for about an hour. This will allow you to remove all of the gunk with ease and wipe it all off with a regular sponge.
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Cheesy Garlic Bread
Ingredients (for bread base):
1 1/4 C almond flour
1 T coconut flour
3 egg whites, beaten until fluffy
2 T olive oil or avocado oil
1/4 C warm water
1 tsp. live yeast granules
1 tsp. coconut sugar (or honey or molasses– will be eaten by yeast)
1/2 C shredded mozzarella cheese
1/4 tsp. salt
2 tsp. baking powder
1/4 tsp. garlic powder
1/2 tsp. xanthan or guar gum (optional)
Ingredients (for topping):
1 C shredded mozzarella cheese
2 T butter, melted
1/4 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. Italian seasoning
Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine almond and coconut flour, salt, baking powder, garlic powder and xanthan gum. Stir well.
3. In a small cup or bowl, combine warm water and sugar and stir until dissolved, then add yeast. Set aside for a few moments.
4. To the flour mixture, add olive oil and yeast-water mixture and stir well with a rubber spatula. Add in beaten eggs and continue to mix.
5. Add in the 1/2 C mozzarella shreds and mix gently with your spatula until a nice dough is formed and cheese is mixed well throughout.
6. Grease a 9×9 square cake pan or large cookie sheet. Put batter into cake pan or cookie sheet. If you’re free-forming on a cookie sheet, loosely form the dough into a rectangle or square.
7. Bake at 400 degrees for approx. 15-17 minutes or until the sides of the crust turn golden brown. Remove and top.
8. In a tiny bowl, combine butter, garlic powder and salt. Mix well, then brush over the top of the garlic bread base. Be sure to get the butter over every inch!
9. Top the bread with shredded mozzarella cheese, then sprinkle that with Italian seasoning.
10. Bake at 400 degrees for about 10 minutes or until cheese is melted. For final 3 minutes, turn broiler on to brown the cheese.
11. Remove from oven and let bread stand for 5-10 minutes before serving (if you can wait that long).
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Italian Meatloaf
Ingredients
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. Italian bread crumbs
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. Parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
Directions
In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat.
In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping.
Combine everything really well. Once it has all come together, place and mold the mixture in a baking dish of your choice.
Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around.
Place in a 400 degree oven for 50 minutes.
Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top.
Return to the oven for 10 more minutes.
Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2″ thick.
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HEAVENLY OREO DESSERT
Ingredients
1 (15.35 ounce) package Double-Stuffed Oreo cookies
1/2 cup butter, melted
2 packages (3.9 ounce, each) Instant Chocolate pudding mix
3 1/4 cups cold milk
2 (8 ounce) containers Cool Whip
1 (8 ounce) block Cream cheese, softened
1 cup powdered sugar
Directions :
Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.
Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.
Enjoy
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Mini Hot Ham and Cheese Sandwiches
Ingredients :
24 Hawaiian Rolls, Original
1 lb thinly sliced deli ham
1 pkg Swiss cheese, 10 or so slices
2 sticks butter
2 Tbsp minced onion
2 tsp dried mustard
2 tsp Worcestershire sauce
Directions :
Slice rolls in half lengthwise – and flip the top half off. Top with a layer of ham, a layer of cheese and another layer of ham. Put top layer of rolls back on and cut them into individual rolls. Do this with both packages of rolls. Place the individual sandwiches into two pans. Melt butter in small sauce pan – adding onion, mustard and Worcestershire sauce. Mix well. Using a large spoon, spoon the mixture evenly over all of the rolls. Cover and refrigerate at least one hour. ( I often prepare these ahead and refrigerate over night) Bake at 350. Bake covered for about 8 minutes and uncovered for 8 minutes. Serve warm (also great at room temperature)
**Great to keep a full pan in fridge, unbaked, and take out a few as needed **
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DELICIOUS CARROT CAKE
Ingredietns:
Cake:
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
1/2 cup crushed pineapple
1/2 cup unsweetened applesauce
3 cups finely grated peeled carrots
1 cup walnuts, chopped
Directions:
– Position racks in the top and bottom third of the oven, and preheat to 325°F. Lightly grease 3 (8-inch) round pans with butter. Line the bottom of the pans with parchment paper.
– In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well to blend.
– In the bowl of a stand mixer, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition. Add the applesauce and pineapple, beating to mix. Add the flour mixture, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula if needed. Add the carrots and the walnuts, and beat briefly.
– Divide the batter evenly between the prepared pans. Slide the pans into the oven and bake until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 35-45 minutes. Cool the cakes in their pans on a wire rack for 15 minutes; then turn them out onto the rack to cool completely.
Cream Cheese Frosting:
1 lb cream cheese, room temp.
5 oz butter, room temp
1/2 cup sour cream
2 cups powdered sugar
1 tsp vanilla extract
1 tablespoon flavoring-ex orange juice or pineapple juice
1/8 teaspoon salt
How to make it ?
– In the bowl of a stand mixer, beat the butter and cream cheese on medium speed until smooth. Sift in the powdered sugar, and beat on low speed until incorporated. Add the sour cream, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high and beat the crap out of it.