Orange Dream Cake

                                                           

   
1 box orange cake
1 small box orange jell-o gelatin
1 cup hot water

Make the cake according to box directions. When the cake has cooled, make holes throughout the cake with a wooden spoon handle and go all the way to the bottom of the cake....

Combine the box of orange Jell-O and hot water. Let cool, and then pour over the whole cake...

FROSTING

1 small box instant vanilla pudding
1 cup milk
1 teaspoon vanilla
1 teaspoon orange extract
1 tub cool whip, thawed

Combine the pudding, milk, vanilla, and orange extract and mix until thick in about 1 to 2 minutes. Fold in the thawed cool whip and beat on low until mixed well.

Frost the cake and add nut if you wanna..

SEVEN-UP POUND CAKE

 
Ingredients:                        

                            
1 1/2 c Butter
3 c Sugar
5 Eggs
3 c Flour
3 tb Lemon extract
1/4 c 7-UP

Cooking Instructions:
1. Cream together butter and sugar until light and fluffy.
2. Add in eggs, beating well after each addition. Beat in flour, extract and 7-UP.
3. Pour into greased 12-cup bundt pan. Bake at 325 for about 1 hour.

Blueberry Cheese Rolls

1 can of refrigerated crescent rolls                     

4 oz. Philly Cream Cheese, softened
2 Tbs. sugar
1/2 c. blueberries

Preheat oven to 375.
Unroll dough into 4 rectangles, pressing seams together to seal.
In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2" from the edges. Top each with blueberries.
Bring the corners together on top and seal.
Place on an ungreased baking sheet and bake for 11-13 minutes.

Peach Dumplings

2 whole large peaches

2 8 oz cans crescent rolls

2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Chocolate Peanut Butter Cupcakes

Ingredients
For the Chocolate Cupcakes                              

3/4 cup all purpose flour                                                                           

1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil


Method

Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
On medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
Before serving, let cupcakes rest a few minutes so chocolate can set.

Garlic Grilled Shrimp Recipe

1 1/2 pounds large peeled shrimp
1/2 cup fresh lemon
1/2 cup extra-virgin olive oil, plus more for grill
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Coarse salt and ground pepper


Cut through shell along the back of each shrimp. Devein shrimp, and peel the shells off.
In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Reserve 6 tablespoons lemon mixture for serving.
Place prawns and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
Heat a grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess.
Grill until opaque throughout, 2 to 3 minutes per side.
Serve shrimp drizzled with reserved lemon mixture.

NUTELLA Mini PIES

1 refrigerated pie crust                                      

1 jar of Nutella

Powdered sugar, for sprinkling

Pre-heat your oven to 350.  Using a medium sized cookie cutter (2-3 inches,) cut out circles from your rolled out dough.  With the scraps, re-roll the dough out to cut additional circles– but be sure you roll it thin enough!  Scoop about 1 tsp, maybe a bit less, of Nutella towards the front of the circle.  Fold the back of the circle over, and press the edges together using a fork (this will both seal the pies and give them a cute design).  Poke holes in the top of the pie with the fork (again for cuteness, but this will also stop your dough from bubbling!)

Bake for about 10-15 minutes, until golden brown and remove from oven.  Sift powdered sugar over the tops.

Nutella Cookie Cups

INGREDIENTS:                                                            

1 stick (1/2 cup) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 egg
1/2 tbsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
1 cup Nutella, melted/softened

INSTRUCTIONS:

Preheat oven to 350 degrees. Spray a standard size muffin pan with cooking spray and set aside.
In a large bowl, add flours, baking soda, and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.
Slowly add in the flour mixture and mix until all combined and well-incorporated.
Using a spatula, fold in the chocolate chips.
Place Nutella in a microwave-safe bowl and warm up the Nutella in 30 second intervals in the microwave until you achieve a smooth and runny consistency that is easy to spoon out.
Using a medium cookie dough scoop, scoop out 1.5 - 2 tbsp. of cookie dough, flatten it to the bottom of the muffin tin. Repeat with the dough until all 10 of the muffin tin bottoms are lined with cookie dough.
Take a tbsp. of the warmed up Nutella and place in the middle of the dough that's in the muffin tin. Then, take the remaining cookie dough and cover the Nutella layer. You don't have to push it down hard, it'll make the Nutella ooze. Just a gentle tap will do.
Bake for 15-20 minutes, until the edges are brown. Immediately run a paring knife around the cookie cups when they come out of the oven so you can loosen them for easy removal later.
Cool completely before removing them and eating :)
Top with vanilla ice cream for a sinfully delicious treat!

M&M Cookie Bars

Ingredients                                                              

           

9 full graham crackers
4 tbsp. butter
1 can sweetened condensed milk

approximately 3/4 c. oats
approximately 3/4 c. M&Ms
approximately 3/4 c. chocolate chips

Instructions

In a zip top bag, crush the graham crackers using a rolling pin.
Once crushed, add the 4 tbsp. butter to the bag.
Place in the microwave and heat up for about 30 seconds.
Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
Evenly pour the sweetened condensed milk over the graham cracker layer.
Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
Bake at 350º for 30 minutes or until browned and pulling away from the edges.
Let cool and serve.

Frosted Sugar Cookies recipe

Cookies:                                                                  

6 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Cup. butter, at room temperature
2 Cups. granulated sugar
3 eggs
2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/2 Cups Sour cream

Frosting:

1 Cups butter, room temperature
1 teaspoon vanilla extract
4 Cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

Homemade Samoa Girl Scout Cookies

INGREDIENTS:

For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Kelly's Notes)

DIRECTIONS:

Make the cookies:

Preheat the oven to 350ºF.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

CHEWY CHOCOLATE CHIP SNICKERS COOKIES

Ingredients:                                                

2 cups all purpose flour
½ teaspoon baking soda
16 tablespoons unsalted butter

¾ cup brown sugar
½ cup granulated sugar
¾ teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 ½  cup sliced Snickers, 
(approximately 4 king size candy bars or one bag of mini size Snickers)
1 cup chocolate chips
Instructions:

Place flour and baking soda together in a bowl and whisk to combine; set aside.
Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Dulce de Leche - Crock Pot

Ingredients                                                                                    

2 (14 oz) cans sweetened condensed milk
3 wide-mouth 1/2-pint canning jars
 (or similar size that will fit in your slow cooker), sterilized

Directions
First make sure that your canning jars will fit in your slow cooker with 1" of head space above jars. Pour sweetened condensed milk into jars, put on lid and ring; finger tighten the rings. Place the jars into slow cooker. Add hot tap water, enough to cover the jar tops with 1" of water. Cook on low for 9-11 hours. Use tongs to remove a jar after 9 hours to see if color has caramelized and darkened enough; if not return to slow cooker until desired color is achieved. Use tongs to keep jars upright as you remove them from the slow cooker; rest on top of dish towel. Gently remove rings and wipe off water and any rust that may have formed on lid. Leave undisturbed until jars reach room temperature. Transfer to refrigerator. Keeps for at least 1 month.

SERVING SUGGESTIONS: Stir into coffee or tea; spread on toast or muffins; gently heat in microwave and drizzle on ice cream, pancakes, or waffles; use it as a fruit dip (especially good with apples).

Classic Pumpkin Pie

Ingredients                                                

3/4 cup sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 can (16 oz.) pumpkin (plain, unflavored)
2 eggs, slightly beaten
1 can (12 oz.) evaporated milk
unbaked pie pastry in 9" pan
whipped cream for garnish (optional)





Directions
Preheat oven to 425 degrees. In small bowl, whisk together the sugar, salt, and pumpkin pie spice. In a large bowl, add the pumpkin and stir in the sugar mixture. Whisk in the eggs and than gradually whisk in the milk until well combined. Pour mixture into prepared pie shell and bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and continue baking for approximately 45 minutes. To check for doneness, insert a knife in the center of the pie; it should come out clean. If it's still runny in the center, return it to the oven for a bit until it's firm.

TIP: To prevent the pie crust edge from burning as it bakes, cover with a pie crust shield or pieces of aluminum foil.

Banana Oat Nut Bread

Ingredients
1/2 cup white flour                                                          

1 tablespoon + 1 teaspoon dry buttermilk powder*
1/2 cup whole wheat pastry flour

1/2 cup oat bran
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup rolled oats
2 eggs, beaten
1/3 cup water*
2 tablespoons canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1-1/2 cups mashed ripe banana (3-4 bananas)
3/4 cups chopped walnuts, divided (1/2 cup for mix, 1/4 cup for top)

Directions
Preheat oven to 350F and spray a loaf pan with cooking spray. Combine white flour, buttermilk powder, whole wheat pastry flour, oat bran, brown sugar, baking soda, salt, cinnamon, and oats together in a large bowl.  Combine eggs, water, oil, applesauce, vanilla, and bananas in a medium bowl (if using honey, add it with these wet ingredients). Make a well in center of dry ingredients.  Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Fold in 1/2 cup walnuts.  Spoon batter into the prepared pan.  Sprinkle top with 1/4 cup walnuts. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan for 15 minutes. Remove from pan and cool completely.
*1/3 c. liquid buttermilk may be substituted for the dry buttermilk powder and water.

Melted Chocolate for Dipping and Drizzling - Crock Pot

Ingredients
FOR MELTING, TRY ANY OF THESE:                    

chocolate chips (milk, semi-sweet, dark, white)
flavored baking chips (vanilla, peanut butter, butterscotch, etc.)
other melting chocolate available in bars, chunks & pellets
Directions
Supplies needed:
--a slow cooker
--heat tolerant jars or bowls that will fit inside the slow cooker; mason jars work well
--stirring and drizzling spoons

DIRECTIONS:
1. Put baking chips (or other melting chocolate) in bowl(s) or jar(s) and set inside slow cooker. If using more than one, make sure there is a little space between jars/bowls.
2. Add hot water to the slow cooker approx. half way up the sides of the jars/bowls. WARNING: be careful not to get any water inside the jars. Water will make the melted chocolate seize & thicken.
3.  Turn the slow cooker on high. Don't cover it--you don't want moisture to form inside the lid and drop down into the chocolate. After 30 minutes, stir the chips; if not completely melted, continue heating until all of the chips melt in as they are stirred. (Slow cookers can vary, so keep an eye on it to determine when your chips are completely melted.)
4. Once chips are all melted, lower slow cooker heat to the low or warm setting.
NOTE: If you want to speed up the melting, you can zap the jars in the microwave in 20 second intervals, stopping and stirring each time, just until the chips all melt in when stirred. Then transfer to the slow cooker.
5. Chocolate is ready for dipping, drizzling or pouring. It will keep its thin, melted consistency for at least 2-3 hours.

TIPS:
--As you're using the melted chocolate, if you discover that you need more, stir in more baking chips; they will keep melting into the mixture.
--When you lift individual jars out of the slow cooker to use them, be careful not to drip water into the other jars--water will ruin the melted chocolate.
--Dip, drizzle & pour. Use a spoon for drizzling melted chocolate onto cookies & candy. For candy bark, pour melted chocolate directly from the jar into the pan or mold.   For dunking bigger items like cookies, a bowl will work better than a jar for melting the chocolate.
--For cleanup, use a rubber spatula to scrape out as much of the remaining melted chocolate in the jars/bowls as possible. The jars/bowls go into the dishwasher; pour out the water from the slow cooker and dry with a towel.

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)

3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.
Serve with chicken and rice.

Crock-Pot Pork Chops

Ingredients
4 Pork Chops
Baby Carrots                                                                            

Approximately 3-5 Red Potatoes,
depending on size - Russets work fine too

Sauce:
1/4 cup Ketchup
2 tsp Worcestershire Sauce
1 can Cream of Mushroom Soup

Directions:
Cut potatoes in quarters.
Place potatoes and baby carrots in slow cooker.
Add the pork chops on top of veggies.
Mix the sauce ingredients, pour and spread evenly over pork chops.
Cook on low for 8 hours.

crab rangoon recipe

1-8 oz. tube crescent roll dough                    

3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped

2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Sesame Chicken Wonton Cups recipe

Ingredients                                                                  

24 wonton wrappers

3 tbsp oil
3 boneless skinless chicken breasts
2 tbsp sesame oil
⅓ cup soy sauce
⅓ cup flour
⅓ cup corn starch
⅓ cup water
1 tsp backing powder
¼ tsp baking soda
1 tsp salt
1 tsp crushed chilies
3 tbsp sesame oil                                  
2 cups water
2 tsp grated ginger
2 cloves garlic
3 tbsp rice vinegar
½ cup sugar
1 tbsp sriracha sauce
3 tbsp light soy sauce
¼ cup corn starch
⅓ cup green onions sliced
2 tbsp sesame seeds


Instructions
Brush one side of a wonton wrapper with oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
Cut the chicken into very small pieces, about ½ inch squares.
Make the marinade by mixing the 2 tbsp sesame oil, ⅓ cup soy sauce, ⅓ cup flour, ⅓ cup corn starch, ⅓ cup water, 1 tsp backing powder, ¼ tsp baking soda, 1 tsp salt, 1 tsp crushed chilies together. Mix the chicken pieces with the marinade and leave for 30 minutes.
Make the sesame sauce by mixing the 3 tbsp sesame oil, 2 cups water, 2 tsp grated ginger, 2 cloves garlic, 3 tbsp rice vinegar, ½ cup sugar, 1 tbsp sriracha sauce in a saucepan. Bring to a boil and let it cook at a low rolling boil for 7-10 minutes. Mix together the soy sauce and corn starch in a separate cup until the corn starch dissolves. Slowly pour that into the saucepan stirring constantly. Lower the heat so that the sauce is at a low simmer. The sauce will thicken quite quickly. Watch that the sauce does not start to burn at the bottom of the pan.
Heat oil to 375F. Drop the chicken pieces, coated in some of the marinade, in the hot oil. Try to drop them one piece at a time so that the chicken does not stick together. Fry until they are golden brown, approx 3 or 4 minutes. Drain.
Toss the fried chicken with the sesame sauce.
While the chicken is still hot, scoop a few pieces of the sesame chicken into each wonton cup. Sprinkle with some sesame seeds and green onions.

mozzarella sticks recipe

Ingredients                                                            

12 pieces string cheese        
12 egg roll wrappers

Oil for deep-fat frying
Marinara or spaghetti sauce

Directions
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese.
Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown.
Drain on paper towels. Serve with marinara sauce.
Yield: 1 dozen.

Mini Spinach Lasagna Roll-Ups

8 lasagna noodles, cooked
1 (10 ounce) package  frozen chopped spinach,

thawed and well drained
1 (15 ounce) container ricotta
1/2 cup Parmesan cheese
1  egg
1/2 teaspoon minced garlic
1/2 teaspoon Italian seasonings
salt and pepper, if desired
1 (15 ounce) can Muir Glen organic pizza sauce
1 cup shredded mozzarella cheese

Directions

1 Preheat oven to 350 degrees.
2 In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings. Add salt and pepper if desired.
3 Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn't spill out the end.
4 Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish that has been sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so that you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.
5 Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.
6 Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.
7 Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350 degrees. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!

Homemade Nutella

Ingredients  

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. honey
pinch salt
1 cup of semisweet chocolate chips
1 cup milk chocolate chips

Instructions

Toast the hazelnuts at 375 for 10-15 minutes until fragrant & the skins split
Place the nuts on a tea towel and rub them to get as many of the skins off as possible
Transfer to a food processor (while warm) and puree into a paste (like thick peanut butter)
While the nuts puree, warm the milk, powdered milk, honey and salt over medium heat until it JUST starts to boil
Melt the chocolate in double boiler or in the microwave (on lower power) until smooth
With the food processor running, slowly add the melted chocolate to the ground nuts (scrape the sides if required)
Add the warm milk & honey to the processor and puree until smooth
Pour the mixture into a jar/container (it will thicken upon cooling)

Allow the mixture to cool and store in the fridge

Easy Turtle Cheesecake Fudge recipe

                                               

Ingredients

3 c. white chocolate chips
1 1/2 Tbsp. butter
pinch of salt
1 cup sweetened condensed milk
1 1/2 c. marshmallow cream (fluff)

1 box (3.4 oz) instant cheesecake pudding mix
1/4 c. caramel baking bits
4 tsp. water
1/4 c. chopped pecans

Instructions
Combine the chocolate chips, butter, salt, and condensed milk in a saucepan. Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Stir for another minute while the pudding mix dissolves into the mixture. Add in the marshmallow fluff and stir until melted and smooth.

Pour fudge mixture into a wax paper lined 8x8 pan. Refrigerate until set. Remove from refrigerator and cut into small squares.

Combine the caramel and water in a small saucepan. Heat until melted. Cool slightly and drizzle over fudge squares. 

Sprinkle with pecan chips before the caramel hardens.