October 31, 2011

Pad Thai with Creamy Peanut Sauce

Makes: 6 servings.

Peanut Sauce:

2/3 cup.(5 fl.oz. can) Carnation evaporated milk
1/3 cup. chunky peanut butter
1 tbsp. soy sauce
1/4 tsp. ground ginger

Pad Thai:

8 oz. dried thin rice noodles or 8 oz. dried linguine
1/4 cup water
1/4 cup granulated
2 tbsp. ketchup
1-1/2 tbsp. soy sauce
1 fresh lime, cut into wedges, divided
1/8 tsp. ground cayenne pepper
2 tbsp. vegetable oil
1 cooked, boneless chicken breast, cut into small bite size pieces
2 garlic cloves, finely chopped
1 lg. egg, beaten
2 cups(about 4 oz) fresh bean sprouts
1 bunch green onions, sliced
1/2 cup. chopped peanuts, divided


       Place evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth, set aside. Makes 1 cup.

      Soak rice noodles for 30 minutes in hot water; drain. Noodles will be flexible but not soft.

     Combine water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 tsp.) and cayenne pepper in small bowl.
 
      Heat oil in large, non stick skillet over medium-high heat. Add chicken cubes, garlic; cook,  stirring occasionally, for 3 minutes. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.

    Push noodles to side of skillet, Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions ans 1/4 cup peanuts until mixed. Mound mixture on large serving plate.

    Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.


October 29, 2011

Pecan Pumpkin Roll

3 eggs
1 cup. sugar
3/4 cup. all purpose flour
3/4 cup. canned pumpkin
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. lemon juice
1 cup. finely chopped pecans
Confectioners sugar

Filling:
2 pkg.(3 oz. each.) cream cheese, softened
1/4 cup. butter, softened
1 cup. confectioners sugar
1/2 tsp. vanilla extract


   Line a greased 15in x 10in x 1 in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. add lemon juice. spread batter evenly in prepared pan; sprinkle with pecans.

   Bake at 375F* for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, staring with a short side. Cool,completely on a wire rack.

    In a large mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 inch. od edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

12 servings.

   

October 20, 2011

TACO DIP



1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 can (16 ounce) pinto beans with jalapeno peppers, drained, rinsed and mashed
1 jar (8 ounce) picante sauce
1 (1 1/4 ounce) envelope taco seasoning mix
2 cups shredded cheddar cheese
8 ounces sour cream
1 tomato, diced
1 small can black olives

Heat oven to 400°F. Cook ground beef, onion and green pepper in a large skillet over medium-high heat until meat is browned, and vegetables are tender, chopping and stirring to crumble the meat; drain juices. Puree the pinto beans. Add the beans, picante sauce, and 1/2 of the taco seasoning mix, stirring well. Cook over medium heat until heated through. Spread in a 9- x 9-inch baking pan. Top with cheese and bake for 5 minutes until the cheese melts. Spoon into a 12x8x2 inch baking dish. Sprinkle with cheese.

Bake at 400 degrees for 5 minutes or until cheese melts.

Mix the remaining taco mix and sour cream, and spread on top. Scatter the diced tomatoes and black olives on top of sour cream. Serve with tortilla chips, or vegetables for dipping.

Servings: 20

October 19, 2011

White Fudge with Crystallized Ginger and Cranberries

Makes: 49 pieces

Line 8 or 9 inch, square baking pan with foil.

1-1/2 cups. granulated sugar
1 tsp. ground ginger
2/3 cup.(5 fl.-oz. can) Carnation Evaporated Milk
2 tbsp. butter
2 cups. miniature marshmallows
2 cups.(12 oz. pkg) Nestle Toll House White Morsels
1-1/4 cups(6 oz.pkg) sweetened dried cranberries, coarsely chopped
1 jar(2.5 oz) or 1/2 cup crystallized ginger

    Combine sugar and ground ginger in medium, heavy duty saucepan. Add evaporated milk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes, remove from heat.
    Stir in marshmallows, morsels, cranberries and crystallized ginger. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate until firm. about 1-1/2 hours. Lift from pan.
remove foil. Cut into pieces.







October 13, 2011

Maple Bread with apples, walnuts, cranberries

Makes 2 loaves or 24 servings.


3 cups. all purpose flour
1-1/4 cup.( 6 oz) dried cranberries
1-1/3 cups. packed brown sugar
1 cup. whole wheat flour
3/4 cup. wheat bran cereal or wheat bran
1/2 cup. chopped walnuts
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. salt
1 can ( 21 oz) apple pie filling
1 can(12 fl. oz) Carnation Evaporated Milk
3 lg. eggs, slightly beaten
1/2 cup.(1 stick) butter, melted
1 tbsp. imitation maple flavor

    Preheat oven to 350*F. Grease two 8 x 4 inch. loaf pans.

Combine flour, brown sugar, whole wheat flour, bran cereal, cranberries, walnuts, baking soda, cinnamon and salt in large bowl. Combine apple pie filling, evaporated milk, eggs, butter and maple flavoring in large bowl, stirring to break apart apples. Add apple mixture to flour mixture; stir just until moistened. Spoon batter into prepared loaf pans.

    Bake for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire rack to cool completely.

Store individually packaged, pre-sliced bread in the freezer for easy, on the go treats.

October 3, 2011

SPINACH BACON BLEU STUFFED CHICKEN BREAST



4-6 boneless skinless chicken breast
2 eggs
1 cup seasoned bread crumbs
1 pkg frozen spinach
6 oz crumbled blue cheese
4-6 slices cooked crumbled bacon pieces
1 small onion, finely chopped

Place chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness.

Prepare the stuffing as follows:

Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes.

Serve with white wine sauce.