Asian Chicken Salad

1 package (8 to 12 oz.) Chopped Romaine or any variety salad pkg.
1 can (15 oz.) Mandarin Oranges, drained
2 cooked boneless, skinless chicken breasts, sliced
1/2 cup snow peas or fresh pea pods, cut in half (optional)
1/3 cup crispy noodles (chow mein noodles)
1/3 cup sliced almonds, toasted
1/2 cup bottled Asian sesame dressing

Toss together salad, mandarin oranges, chicken slices,
snow peas, crispy noodles and almonds, in large serving
bowl. Pour dressing over salad; toss to evenly coat. Serve.

Thin mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa
powder and salt.In a large bowl, cream together butter
and sugar. With the mixer on low speed, add in the milk
and the extracts. Mixture will look curdled. Gradually,
add in the flour mixture until fully incorporated.Shape
dough into two logs, about 1 1/2 inches (or about 4 cm)
in diameter, wrap in plastic wrap and freeze for at least
1-2 hours, until dough is very firm. Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick -
if they are too thick, they will not be as crisp - and
place on a parchment lined baking sheet. Cookies
will not spread very much, so you can put them
quite close together.Bake for 13-15 minutes, until
cookies are firm at the edges. Cool cookies completely
on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter.
Melt on high power in the microwave, stirring every
45-60 seconds, until chocolate is smooth. Chocolate
should have a consistency somewhere between
chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a
fork to coat, then transfer to a piece of parchment
paper or wax paper to set up for at least 30 minutes,
or until chocolate is cool and firm.Reheat chocolate
as needed to keep it smooth and easy to dip into.

Recipe and picture from Baking Bites. Also, check out their
recipe for homemade Samoas!

My first blog award

I'm so excited. Sallie at My Sister's Kitchen just awarded me our first blog award. Thank you!

Part of the Blog Award is to pass it on to 15 other bloggers.

I would like to pass this award to all the chefs that share their yummy recipes with us.

Thanks to all the chefs that share their recipes. I love this blog and trying out all the recipes. Keep the recipes coming!

Raspberry Lemonade

In a small bowl, with a potato masher or spoon,
mash 1 cup rinsed fresh raspberries (6 oz.)
with 2/3 cup sugar. Let stand 10 minutes. Press
through a fine strainer into a pitcher (at least 1 1/2 qt.);
discard seeds. Stir in 1 cup lemon juice and 2 cups water.
Taste and add more sugar if desired. Pour into tall,
ice-filled glasses.
Makes about 1 quart; 4 servings

Recipe and picture from my recipes

Pork Chow Mein

2 Tbsp. vegetable oil
1 c. extra lean pork, cubed (can substitute chicken)
1 c. sliced onion
1 c. celery, slant cut
1 c. mushrooms, sliced
1 can chicken broth
2 Tbsp. soy sauce
2 Tbsp. cornstarch
1/4 c. sugar
1 bag chow main noodles
2 c. cooked rice
1/2 c. chopped green onions

Stir fry pork or chicken in 1 Tbsp. oil until brown and tender.
Remove from pan. Add remaining 1 Tbsp. oil and stir fry all
vegetables for 5 min. or until vegetables are tender crisp.
Add meat and mix well. In separate bowl, mix sugar, soy
sauce, cornstarch. Add broth. Add mixture to meat and
vegetables, stirring until thickened. Serve over chow main
noodles or rice. Garnish with green onions.

Fresh Strawberry Crumb Cake

Ingredients:
1 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup butter, melted and cooled
1 1/2 cups sliced fresh strawberries
1 cup heavy cream, whipped

Crumb topping:
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter

Directions:
Sift together flour, sugar, baking powder and soda.
Beat together egg, buttermilk and vanilla. Stir in
butter. Pour into flour mixture, mixing until smooth.
Spread batter into a buttered 9" round cake pan.
Combine crumb topping ingredients. Cover batter
with sliced strawberries and sprinkle with crumb topping.
Bake at 375 for 40-45 minutes. Serve warm with whipped cream.

Chicken Ranch Pizza

1 ready made pizza crust
1/2 cup ranch dressing
1 tomato, sliced

1/4 cup green onion, chopped with tops
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
8 ounces boneless skinless chicken diced

Salt & pepper to taste

Preheat oven to 425°. Spread dressing over crust.
Sprinkle wit mozzarella cheese, tomatoes, green onions,

chicken and cheddar cheese. Bake for 10 to 12 minutes

or until cheese has melted.

Cheesy Stuffed Shells

1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

Heat oven to 400°F. Mix cottage cheese, spinach, 1/2 cup

mozzarella, Parmesan and seasoning; spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9-inch baking

dish. Add filled shells; top with remaining sauce. Cover.
Bake 25 min. or until heated through. Top with remaining

mozzarella; bake, uncovered, 2 min. or until melted.
Recipe and picture from Kraft Foods

Skillet Dinner

1 pound ground beef
1 small onion, chopped
1 jar Pasta Sauce
2 cups water
8 ounces uncooked macaroni

Brown hamburger and onion in large skillet. Add remaining
ingredients, cover and simmer for 20 minutes. Top with
grated cheese during last 5 minutes, if desired.