Monday, October 22, 2012

Thai Noodles

Peanut Sauce: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted.
We didn't have oyster sauce so I used fish sauce

  1. Cook rice noodles according to package directions.
  2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
  3. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
  4. Toss cooked rice noodles with saute. Garnish with sesame seeds.

Wednesday, April 25, 2012

Strahan's cream cheese frosting

I almost wish I had never tasted this stuff.  I wasn't able to stop myself once I started eating it.   It is that good.

1 package cream cheese
1cup sugar
1/8 t salt
1 t vanilla
1 1/2 cups full cream

whip cream until it forms stiff peaks.
combine all other ingredients in another bowl, beat until smooth.
fold cream into mixture.

Enjoy as frosting or fruit dip.

Saturday, February 4, 2012

Sharon's Chocolate Fudge Slice

From Sharon Down

10 oz butter (melted)
2 cups flour
1 cup sugar
2 tbsp cocoa

Sift flour, sugar, and cocoa in bowl and add in melted butter.

1 cup coconut
1 tsp vanilla essence

20 mins at 160 degrees C

2 cups icing sugar
1 tbsp cocoa
1/2 cup coconut
few drops vanilla
"walnut" of butter in hot water (about 50 mLs)

Friday, December 23, 2011

Candy Cane Loaf- Cookie Allred

2 cups (16 ounces) sour cream
1/2 cup warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/4 cup butter, softened
1/3 cup sugar
2 teaspoons salt
2 eggs, beaten
5-1/4 to 6 cups all-purpose flour, divided
1-1/2 cups (12 ounces) finely chopped dried apricots
1-1/2 cups finely chopped maraschino cherries

2 cups confectioners' sugar
2 to 3 tablespoons water
In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve yeast in warm water. In a large bowl, add sour cream, butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 3 equal parts. On a lightly floured surface, roll each part into a 15-in. x 6-in. rectangle. Place on greased baking sheets. With a scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of rectangle. Combine apricots and cherries; spread half of the mixture down the center of each rectangle. Crisscross strips over filling. Stretch dough to 22 in. curve to form cane. Let rise until doubled, about 45 minutes. Bake at 375° for 15-20 minutes. While warm, brush canes with butter. Combine icing ingredients and drizzle. Yield: 3 coffee cakes.

30-36 Servings Prep: 40 min. + rising Bake: 15 min.

Monday, September 12, 2011

Zucchini Brownies


1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Chocolate cake


2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake

Thursday, September 2, 2010

Crispy Ginger-Lime Chicken Thighs

Serves 4

1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons curry powder
4 scallions, minced
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and teaspoon pepper.
Arrange chicken on prepared baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices.

Read more at Crispy Ginger-Lime Chicken Thighs Recipe -

Tandoori-Style Chicken Burgers


Serves 4

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil, for grates
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin yogurt sauce (see recipe below)
Watermelon slices (optional)

Read more at Tandoori-Style Chicken Burgers Recipe -

Ligert Sesame Chicken

Serves 4

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Read more at Lighter Sesame Chicken Recipe -
Serves 4

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Read more at Lighter Chicken Enchiladas Recipe -

Thai Chicken and Noodle Salad

This one-bowl Asian meal is spicy, salty, sour, and sweet -- all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Prep: 20 minutes
Total: 50 minutes


Serves 4
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Lighter General Tsos

Lighter General Tso's Chicken

Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat.

Prep: 45 minutes
Total: 45 minutes


Serves 4

  • 1 1/4 cups long-grain brown rice
  • 1/4 cup cornstarch
  • 1 pound snow peas, trimmed and halved crosswise
  • 4 garlic cloves, sliced
  • 2 teaspoons fresh ginger, grated and peeled
  • 3 tablespoons light-brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 2 large egg whites
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons vegetable oil, such as safflower


  1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
  4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Wednesday, June 9, 2010

foil dinners

Tin foil dinners are easy to make and clean up, not to mention delicious. Try one for your next camping adventure or throw one in the oven for an easy meal.


cubed potato

cubed or sliced veggies of choice (onion, carrot, peppers, etc.)

ground beef or turkey; or, other sliced or ground meat (pork, steak, chicken, etc.)

salt and pepper

dry onion soup mix (optional)


heavy-duty aluminum foil


Roll out two foot long sheets of foil. Arrange potato, meat and veggies; season with salt and pepper and/or onion soup mix. Top with another two layers of foil. Wrap it all up and throw it in the fire coals (or the oven at 350) for 30-45 minutes.


Sunday, May 16, 2010


I'd never really thought about making my own granola, Lonnie suggested I give it a try. but Max loves to eat only the Bunches from Honey Bunches of Oats and I decided I could make something to replace it.

I used what I had in my cupboard...

all aprox
4 cups oats
1 cup inseed
1/2 cup peanuts
Mix together

On stove top:
1/4 cup butter
1/4 cup olive oil
1/2 honey
1/2 brown sugar
3T backstrap molasses
Cook until boiling for 2-3 mins

Slowly stir liquid mix into dry, mixing to cover. Pour into pan and put in over set to 350 degree F for 20-30 mins. Stir every 10 mins until completely covered. Remove from oven. Stir every 5-10 min until cooled. This last step is very imprortant or the mixture will turn into a brick. Store in an airtight container.

Thursday, May 13, 2010

Coconut Pound Cake


  • 2 cups white sugar
  • 1 cup butter
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk (I used coconut cream instead and omitted the extract. The cake turned out amazing)
  • 3 1/2 ounces flaked coconut
  • 1 teaspoon coconut extract
  • 1 cup white sugar
  • 1/4 cup water (Cut this water in half and instead use coconut cream, omitting the extract)
  • 1 teaspoon coconut extract
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan, or two bread pans.
  2. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  3. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  4. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  5. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon