Raman Noodle Veggies

1 cup carrots

1 cup cauliflower

1 cup broccoli

1 package Raman noodles chicken seasoning

1 cup water

Directions:

1-      Cut up all the vegetables and put them in a frying pan. Turn the stove up to medium and fry the vegetables for 1 min.

2-      Crush the Raman noodles in the Raman noodles packet. Put the noodles in the frying pan. Cook for 3-5 min. or until cooked.

3-      Get it out on a dish and serve!

Blueberry Muffins

1/4 cup sugar
2 TBL butter
cream together with a whisk add:
1 cup gf flour mix
1/4 tsp xanthan gum
2 tsp baking powder (clabber girl)
mix well then add:
1/2 cup milk
1/4 tsp vanilla
mix till incorporated add:
3/4 cup blueberries
stirring in with rubber scrapper
Bake at 350 for 20 - 22 minutes.

Pumkin spice mix

1/4 c. cinnamon
1/8 c. ginger
1 TBL nutmeg
1 TBL ground cloves

Gluten free flour mix

3 cup rice flour
1 cup tapioca flour
1 cup potato starch (not flour)

Black Angus Baked Potato Soup

4 large baked potatoes, skins removed
2/3 cup butter
2/3 cup flour can use gluten free flour
6 cups if milk
1 TBL salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled my mom makes it without and its yummy
2 cups medium cheddar cheese
2 cups sour cream

In a large stockpot, melt butter low heat. Add flour, stirring until mixed thoroughly; about 1 minute. gradually add milk, cook over medium heat stirring constantly with a wire whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up any large potato chunks), salt, pepper, 2 heaping TBL green onions**, half the bacon and 1 cup cheese. Cook until thoroughly heated. stir in 1 cup sour cream. Add extra milk to achieve desired consistency.

Serve topped with sour cream, green onions bacon and cheese I put all the green onions, bacon, cheese, and sour cream in the soup.

Smoky Veggie Chili

1/2 cup canned pinto beans rinsed and drained
1/2 cup canned black beans rinsed and drained
2/3 cup corn
1/2 cup fire-rousted diced tomatoes with green chilies
1/2 cup tomato sauce
1 Tbs barbecue sauce
1/4 tsp garlic powder
1/4 tsp chili powder

Bring to a boil. Reduce heat simmer for 15 minutes. Serve over 1/2 cup cooked brown rice. Top with 2 Tbs of chopped onion and 2 Tbs  of shredded low-fat cheese. Serves 3, double for more people. My mom uses all black beans.

Gluten Free Banana muffins

1/2 cup sorghum flour
1/2 cup potato starch
2 Tbl rice flour
1/4 tsp xanthan gum
1/2 tsp baking soda
3/4 tsp cream of tartar
combine in a small bowl

2 Tbl melted coconut oil or butter
6 Tbl agave
1 egg
2 mashed very ripe bananas
1/4 cup chopped nuts opt
beat rest of ingredients in large bowl

add flour mixture.  Beat well.  Stir in nuts.
oven 350 degrees for 22 - 25 min
makes 10 store sealed tightly or they will dry out

Gluten Free Pumpkin Muffins

1 cup of gf flour mix
1/2 tsp xanthan gum
1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup sugar
1 1/2 tsp pumpkin spice
1/4 - 1/2 tsp cinnamon
Combine above in small bowl

2 eggs
1 cup canned pumpkin
1/4 mayonnaise
1/2 - 3/4 cup chocolate chips

oven 350 degrees

Beat eggs add pumpkin and mayo. Pour in flour mixture, stir together well. Add chocolate chips. Pour into prepared pan. bake for 25 minutes.

Moon cakes

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.
Learn More about Mooncakes and the Mooncake Festival

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• Filling:
• 1 pound red azuki beans
• water
• 3/4 cup lard or oil
• 1-3/4 cups sugar
• Water-Shortening Dough:
• 2 cups flour
• 5 tablespoons lard
• 10 tablespoons water
• 1/4 teaspoon salt
• Flaky Dough:
• 1 cup flour
• 5 tablespoons lard
• red food coloring for design

Preparation:

Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Egg rolls

Egg rolls

• 25 egg roll wraps or lumpia skins, the thin ones, i get them in the freezer section of my local Asian market

Directions

Brown the meat in a large pan.

Add onion, garlic, ginger, carrots and some salt and pepper halfway through.

Remove from heat when carrots are tender.

Stir in cabbage and bean sprouts, this will help cool the mixture down.

Taste it now and see if it needs any more salt, good huh.

Drain this mixture VERY WELL, moisture is you enemy in this recipe.

I put it in a colander with a plate on top and a weight.

It will look like there are more veggies than meat, that is a good thing.

Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.

We are almost there, have a glass of wine while you are waiting for it to cool!

Stir occasionally in the colander to get the hiding moisture.

Lay the wrapper so that one point is towards you.

Put about about 3 tablespoons of mixture across the wrapper.

Here is where I add a bit of cilantro, green onion, chopped hot pepper.

Fold the point that is pointing at you up over the mixture.

Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.

Moisten the last point and finish the roll.

Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.

To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.

Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.

They will not get all brown like fried ones but they will be crispy and delicious.

Crepes

Crepes

2/3 cup flour
3 eggs
1 1/2 c. milk
2 Tbl melted butter


beat together flour and eggs.
Then add milk and stir.
melt the butter pour slowly and mix fast. Then cook on stove heat up stove medium.

Key Lime Pie

Key Lime Pie

1pkg. shortbread cookies and 2 tbl. butter
1 14 oz. can sweetened condensed milk
8 oz. cool whip, can buy 12 oz. and use 4 oz. for garnish
1/2 c. lime juice, I squeeze my own.

Mix milk with cool whip on medium speed until blended. Add lime juice and blend well. Pour into prepared crust and chill at least 3 hours before serving. Garnish if desired with cool whip and lime slice. I also add some green food coloring after I've mixed it all. It contrasts with the cool whip garnishing nicely.

Angel Drops

Angel Drops
2 egg whites
1/4 tsp. salt
beat until stiff
Gradually add 3/4 c. sugar and beat.
Fold in 1/2 tsp. vanilla, 1/2 mini chocolate chips, 2
Tbl. crushed peppermint candy.
Bake on greased cookie sheet for 45 min. @ 250.

Divinity
3 cups sugar
3/4 c. light corn syrup
1/2 c. water
2 egg whites

Place sugar, corn syrup, and water in heavy
saucepan. Cook and stir over medium heat to hard ball stage (248 F). Remove from heat and let stand until temperature drops to 220 F, without stirring. Place room temp. Egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 6 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 2 1/2 minutes longer. Turn to speed 4 and whip 20 to 25 minutes, or until mixture starts to become dry. Drop mixture from measuring tbl. onto wax paper or greased baking sheet to form patties.

Zucchini Casserole

♦Zucchini Casserole
6 cups zucchini chopped
1 cups carrots chopped
saute above items until they are
tender 

1 can cream chicken soup
1 cup sour cream
1 package of stove top stuffing

After vegetables are tender mix in soup, sour cream, 1 1/2 cups of the stuffing and 1/2 c water. put into a 9 x 13 pan. Sprinkle rest of stuffing on top. Bake at 350 for 30 min. Enjoy!
By My Mom

Snickerdoodle cookies

Snickerdoodle cookies

Preheat oven 375

3 ¾ c flour

½ tsp baking soda

½ tsp cream of tarter

or 1 tsp. baking powder to replace both

½ tsp salt

combine set aside

1 c butter

2 c sugar

2 eggs

¼ c milk

1 tsp vanilla

30 sec beat butter

add sugar; beat

add eggs, milk, vanilla; beat well

add dry ingredients beat well shape into 1 in balls

roll in 1 tsp cinnamon 4 tbl sugar

bake on greased pan 8 min

By My Mom

Chunky Choclate Cookies

Chunky Chocolate Cookies
1 egg beaten
8 tablespoons/100 g softened butter
1 1/2 cups/150 g all-purpose flour
1/3 cup/75 g light brown sugar
1/4 cup/50 g sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 oz/150 g good quality semisweet choclate
1/2 teaspoon vanilla flavoring

Cook tools:
chopping board
baking sheet
wire cooling rack
wooden spoon
palette knife
wax paper
rolling pin
large mixing bowl
plastic bag (like a freezer bag)
2 teaspoons
scissors

1. Preheat the oven. Break chocolate into squares and put into plastic bag. Place on a solid surface.
2. With rolling pin, break the chocolate into chunks. Keep your fingers out of the way!
3.In a bowl, beat butter with all the sugar creamy and smooth. Gradually beat in egg.
4.Beat in flour, salt, vanilla, and baking soda. now stir in chocolate chunks.
5.Spoon mounds onto a baking sheet lined with wax paper. Leave plenty of space around each one.
6.Bake for 10-15 minutes or until golden. Take out of the oven and leave on the pan for five minutes to harden, before moving to a wire rack to cool.

Chocolate Pie

Chocolate Pie

Crust:
1 bag of Oreo cookies, not double stuffed,
crushed
1/3 cup melted butter mix together thoroughly
press into 2 pie pans

Filling:
3 - 4.25 oz symphony bars with toffee and almonds
3 - 8 oz cool whip, thawed in fridge

melt symphony bars in top of double boiler take off heat add 1 container of cool whip stir till well chilled.
By Eryn

Pumpkin Pie

Pumpkin Pie
Makes a pie

1 cup fresh or canned pumpkin puree
2 eggs
1/3 c. milk
1/3 c cream or half and half
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves

Bake 375 for 45-50 min
By Mani

Creme Brulee

Creme Brulee

8 eggs yolks
1\4 c sugar
2 c heavy cream
1 tsp vanilla

Directions:
Preheat oven to 300 degrees F. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl or cup with spout. Divide mixture among 6 ramekins or custard cups. Place in a pan with hot water halfway up the sides of the ramekins. Bake until set around the edges, but still loose in the center, about 40-50 minutes. Remove from oven and lave in the water bath until cooled. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Re-chill for a few minutes before serving. serves 6.
By Amanda

Chex muddy buddy's or puppy chow

Chex muddy buddy's or puppy chow

9 cups Corn Chex

1 cup semisweet chocolate

1\2 cup peanut butter

1\4 cup of butter or margarine

1 teaspoon vanilla

1 1\2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave

Chocolate chips, peanut butter and butter

Uncovered on High 1 minute; stir. Microwave

About 30 seconds longer of until mixture can be
stirred smooth. Stir in vanilla. Pour

Mixture over cereal, stirring until evenly

coated. Pour into 2-gallon resealable food-

storage plastic bag.

Add powdered sugar. Seal bag; shake until

Will coated. Spread on waxed paper to cool.

Store in airtight container in refrigerator.

By Corn Chex Factory