Egg Roll in a Bowl

 

I have a binder full of recipes that I've found on various parts of the interwebs.  Some are things I've searched for, some are from Facebook, and some are from blogs I follow.  Most of the recipes in the binder have never been tried by me. The binder is like recipe purgatory.  Once I make the recipe it either gets thrown out because it wasn't our favourite, or it gets a star which means make it again!  If it's extra awesome it might even get rewritten on a notecard and make it to the recipe box!  Last night I made "Egg Roll in a Bowl", and I think it might be moving to the recipe box.  We all liked it, and it wasn't too difficult.  Without further ado, here's the recipe...

Egg Roll in a Bowl

1/2 an Onion, chopped

1 lb ground Turkey or Pork Sausage

1/2 Red Bell Pepper, chopped

1 pkg Coleslaw Mix

Sauce

3-4 Spring Onions, chopped fine

3oz Soy Sauce (6 T)

2T Honey

1/2 t Sriracha

Heat oil in wok on Med heat. Add Onion and Sausage. Cook 5-7 min breaking sausage into pieces.

Add Bell Pepper and Coleslaw mix, stir well, then cover for 5-6 min. (It will cook down)

For the sauce, mix the Soy Sauce, Honey & Sriracha well, then add the Spring Onions.

Pour into the wok & cook uncovered for a few minutes until evenly combined and cooked through.

Serve over rice & enjoy!

Tortellini Soup

This is a favourite around here, but we never know what to do with the other half of the cabbage!

Tortellini Soup

500 gr Italian Sausages

5 C Water

2 (14.5 oz) Cans Stewed Tomatoes with Juice

2 tsp Basil

1 pkg Dry Onion Soup

2 C Tortellini

3 C Shredded Cabbage

In a large pot over medium high heat, saute sausage until browned and crumbly (5 min).

Pour in water, tomatoes, basil, onion soup mix.

Bring to boil, reduce heat and simmer 15 min.

Stir in tortellini and cabbage.

Simmer until tortellini is cooked (10-15 min)

Delicious, Delicious Popcorn

I am coming out of rain-induced hibernation to share my friend Tara's delicious popcorn recipe.  It might have a special name, but I don't know it.  I call it Tara's Popcorn. It's delicious.  I think I said that already...

The kids started helping me make it, but they scampered off in the middle of the process, & I really could have used the extra hands since I discovered the bowl I was trying to mix it in was too small, so mine isn't perfect, but for a first attempt I think I did a pretty good job, & it still tastes awesome.


Basically cook as much popcorn as you want and pick out the unpopped kernels.
(I made about 2/3 cup kernels)

Then on the stove take 1/2 cup butter to 1 cup brown sugar and put it in a pot and babysit it the whole time on med stirring it the whole time. you can dip a spoon in and touch it to the counter and let it cool, should be brittle and break not chewy. oh before you start that concoction though you should have about 1 cup semi sweet chocochips, a big pinch or two of salt, about 3/4 cup ruff chopped almonds and 1.5 cups mini marshmallows.
(I didn't add the almonds, I don't really like nuts in my sweets)

Basically when the caramel is ready you have to pour it on the popcorn, then almonds, then salt evenly, then marshmallows and finally the cocoa chips, without over mixing and making it look like poo.
(Since I was slow adding my marshmallows & choc chips, they didn't melt in nicely with the popcorn, so I stuck the whole bowl in the microwave for about 10 seconds, waited about a minute, then gave it a stir.)

Bran Muffins

For as long as I've known him,  PChad has always raved about his mum's bran muffins.  Now, I'm not a huge fan of muffins in general, I'd rather have a cookie or a brownie, so when I think of baking, muffins are not at the top of my list.  But a few days ago PChad asked if I could please make his
mum's bran muffins, so I figured it was time (and he only asked once during the process if I was making them the way his mum did!).  They are pretty tasty... as far as muffins go!

This works the best if you make it in the really big Tupperware Bowl (Wonderlier)

Bran Muffins

Pour 2 Cups boiling water over 2 Cups All Bran (original), set aside (in Tupperware Bowl)

Cream: - 1 1/4 Cup Margarine

             - 3 Cups White Sugar

Add:    - 4 Eggs & Beat

            - 1 Litre Buttermilk

Pour mixture into Tupperware Bowl & mix with Bran mush

Add:  - 4 Cups Bran Flakes

          - 2 tsp Salt

          - 3 tsp Baking Soda

          - 2 Cups Raisins

          - 5 Cups Flour

Let stand overnight in fridge.

Fill Muffin cups & Bake @ 400° for 20 minutes.  Makes 5 Dozen

Rolo Brownies

Every time we go to a potluck, or I need to make a dessert for some event, my go-to thing to make is Rolo Brownies.  I get asked for the recipe for these all the time, so I thought it was time to share...

Ingredients:

• 2 Pkgs of a good brownie mix (don't go to the dollar store, get the Costco brownies, or the 'Chocolate Decadence' mix that costs a bit more.  Trust me, it's worth it)
• Eggs, Oil, & Water as directed on the Brownie Mix
• One 203gr bag of Mini Rolos 

Directions:

1. Prepare 1 package of brownie mix as directed, & pour into greased 9x13" pan
2. Sprinkle Rolos over top (if you want to be crazy, drizzle caramel ice cream topping as well)
3. Prepare second brownie mix as directed & pour over Rolos
4. Bake as directed, adding about 10-15 minutes (test with toothpick to see if they are baked)

Super yummy hot with ice cream!

Peanut Butter Krunchie

 

These squares are a staple in our household.  They are so easy to make, & so, so yummy!  I can eat a whole row in one sitting, but I try really hard not to!  I made these for my book club & a few asked for the recipe, so here it is!

 

1C White Sugar

1C White Corn Syrup

 

Heat over medium heat, but do NOT Boil

Remove from heat & add:

1C Peanut Butter

5C Corn Flakes

 

Spread in 9x13 Tupperware, or greased 9x13 pan

 

Melt  1C Chocolate Chips, & spread overtop.

Let cool & devour!

Chicken in a Pot

This is one of my old stand-by, super easy, & super good meals that the whole family loves.

 

-Place 3-4 Chicken Thighs & Drumsticks in Crock-Pot

-Shake on some Salt & Pepper

-Sprinkle on one package of Dry Onion Soup

-Add 1 can of Golden Mushroom Soup (NOT Cream of Mushroom)

 

Turn Crock-Pot on low for 4-6 hours

 

Serve over Mashed Potatoes!

Apple Bread Pudding

A few weeks ago, PChad & I went away for the weekend, & the babysitter took the kids apple picking.  She left us with a large bag of apples, so I decided to make some apple crisp.  As I was looking through my dessert recipes, I found one I had put in the recipe box but never made.  It was for Apple Bread Pudding.

 

I am a big fan of bread pudding.  When we eat dinner at a restaurant, I almost always ask to see the dessert menu right away.  That way I can see if they have bread pudding, & plan my meal accordingly!  So, when I found that recipe all thoughts of apple crisp flew away & I knew I was going to be making the apple bread pudding instead.

 

It was a huge hit, & not very difficult to make.  The only thing I wish were different is that you really need to make it just before you eat it, it doesn’t really work to prepare it ahead of time.  It takes about 45 minutes to cook, which is about how long it takes us to eat dinner, so that means I have to prepare dinner & dessert at the same time.  Maybe next time dessert will just be dinner, then I only have to make one thing!

 

Apple Bread Pudding

4 C Soft Bread Cubes

1/4 C Raisins (I always add more)

2 C Peeled & Sliced Apples

1 C Brown Sugar

1 3/4 C Milk

1/4 C Margarine

1 t Cinnamon

1/2 t Vanilla

2 Eggs, beaten

 

Vanilla Sauce

1/4 C White Sugar

1/4 C Brown Sugar

1/2 C Milk

1/2 C Margarine

1 t Vanilla

 

-Preheat oven to 350, Grease 7x11 baking dish.

-In large bowl, combine bread, raisins, & apples

-In small saucepan over Med heat, combine Br Sugar, Milk, & Margarine.  Cook & stir ‘til Margarine is melted.  Pour over bread mixture in bowl, & transfer to baking dish.

-In small bowl, whisk together Cinnamon, Vanilla, & Eggs.  Pour over bread mixture in baking dish.

-Bake @ 350 for 40-50 minutes, or until centre is set & apples are tender.

-While pudding is baking, mix together sauce ingredients in small saucepan.  Bring to a boil.  Serve over warm pudding.

Stir-Fry Sauce

Last night we had stir-fry for dinner.  I usually use a jarred sauce, but I realized as I pulled my ingredients out, that I did not have a jar on hand.  I searched online for an easy substitute, & found one that I could make with what I had on hand.  PChad agreed that this homemade sauce was better than the jarred ones, & it was so easy to make that I will probably plan on making it every time!

 

2/3 C Soy Sauce

1/2 C Chicken Broth (or Beef if doing a beef stir-fry)

1/3 C Rice Vinegar

3 T Sugar

1 T Sesame Oil

1 T Crushed Garlic

1 T Crushed Ginger

2 T Cornstarch

 

Brown your beef, add your veggies to the skillet, mix the sauce in a small bowl, & add to the skillet.  Stir around & cook for a few minutes.  Enjoy!

Sticky Bun Cake

When I was younger, I loved it when my mum, or Aunt made monkey bread.  A few years ago, I made it again, & it just didn’t measure up to my memories of it.  It was dry, & just not that great.

 

A few months ago, I ran across a recipe for Cinnamon Bun Cake made in a bundt pan with Pillsbury biscuits, & decided to try it.  Once again, it was just too dry.  I searched recipe sites for other recipes for a cinnamon bread with the Pillsbury biscuits, & after some trial & error I combined a few elements from 3 different recipes & came up with my own version of Sticky Bun Cake, & it is delicious!

 

Sticky Bun Cake

2 small tubes of Pillsbury Biscuits

3/4 C Pancake Syrup

1/2 C Brown Sugar

3/4 t Cinnamon

1/3 C Chopped Pecans

 

Spray Bundt pan with Pam.

Cut biscuits into 1/4’s & set aside.

Mix all other ingredients in large bowl.

Add biscuits & mix until well coated.

Bake @ 375° 20 min ‘til golden brown.

Cool in pan, then flip onto plate!

Chinese Vegetable Salad

This salad is one of my favourites!  It’s almost always at my in-laws’ family gatherings & it’s one of the foods I look most forward to.  It makes a lot, so there is plenty to share!

 

Chinese Vegetable Salad

1/2 Cabbage –shredded

1/2 C Slivered Almonds

4 Green Onions

1-2 C Bean Sprouts

Mix in LARGE bowl

 

No more than an hour before serving add:

2 T Sesame Seeds

1/4 C Sunflower Seeds

1 pkg Mr. Noodles –broken

1/2 C Chow Mein Noodles

 

Mix the dressing separately & pour on just before serving:

Mr. Noodles Seasoning Packet

2 T Sugar

3 T Vinegar

1/2 C Oil

1/2 C Soy Sauce

Dahl Soup (Indian Red Lentil Curry Soup)

We had a soup potluck at church yesterday, & PChad’s soup was a hit!  I had many people come & tell me they really enjoyed my soup, but I had to give all the credit to PChad.

I have only made soup twice in my life.  The first time we had to stop on the way home from the potluck we had brought it to to dump it out in the ditch… it was that bad.  The second time was better, but not by much.  So, I’ll leave the soup making responsibilities up to PChad.  He does a much better job of it!

Dahl Soup

2 T Butter/Margarine
2 Garlic Cloves, chopped
1 Onion, chopped
2 T Curry Powder (or to taste)
2 cans Chopped Tomatoes
1 C Lentils (preferably Red)
2 t Lemon Juice
2 C Vegetable Stock
1 can Coconut Milk
Salt & Pepper too taste

-Saute Onion & Garlic in butter (about 3 minutes)

-Add spices, cook 30 seconds

-Add remaining ingredients

-Bring to a boil

-Simmer 25-30 minutes (until the lentils are tender & cooked)

Bulgogi

I’ve only had Bulgogi a handful of times.  The first was  when we were at seminary & some Korean students made it for us.  It was so good!  Then I ordered it at a restaurant about a year ago & was really disappointed.  I searched around online & found a really good recipe that is super easy.  I just fried it up, but you could try grilling it too.

 

1 lb Beef thinly sliced (I usually use about 3 pounds, we like our meat!)

5 T Soy Sauce

2.5 T Sugar

1/4 C Chopped Green Onion

2 T Minced Garlic

2 T Sesame Seeds

2 T Sesame Oil

1/2 t Pepper

 

Place the beef in a ziploc bag.  Combine all other ingredients in a small bowl & pour into bag with Beef.  Refrigerate at least 1 hour.

 

Heat your frying pan with a little oil on Med/High.  Remove the Beef from the bag, saving the marinade.  Cook Beef a few minutes, then add the marinade.  Reduce heat & simmer for 5 minutes.

 

Serve over rice or egg noodles.

Mississippi Mud Brownies

When I was in high school, I remember buying a brownie mix from the store for Mississippi Mud Brownies.  They were not much different from normal brownies except there was a packet of marshmallow cream that you swirled into the batter before baking.

 

I have not been able to find that brownie mix for years, but have tried to replicate it many, many times.  The closest I got was using the marshmallow ice cream topping, but it doesn’t seem to be available in Canada.  So, it was back to the drawing board.

 

I’ve searched for a decent recipe online, but was just never able to find one that was close to the original.  Then my friend Denise passed on a recipe she had for the brownies.  It’s delicious.  Without further ado, I give you Mississippi Mud Brownies…

 

 

Beat together:

4 Eggs

2 C Sugar

 

Add:

1.5 C Flour

1 C Margarine

1/3 C Cocoa

1 t Vanilla

1 C Coconut (optional)  -I did not add this, as it was never in the brownies I’m so fond of.  I have no idea if the addition of coconut would be good or not.

 

Grease 9x13 & bake @ 350 for 30-40 minutes.  As soon as it is out of the oven, spread a 7 oz jar of Marshmallow Cream/Fluff over the top.  Then swirl the frosting.

 

Frosting:

2 T Cocoa

1/4 C Margarine

3 T Milk

Bring to a boil & add:

2 C Powdered/Icing Sugar

1/2 t Vanilla

 

Try not to eat the whole pan by yourself!

Rocky Road Brownies

I finally found the time to make my favourite brownies for Coffee Break yesterday, & had a few requests for the recipe.  I find that they are a bit labour intensive, but the effort is well worth it!  I would post a picture, but all I have left is an empty pan…

 

Rocky Road Brownies

1/2 C Butter

1oz Unsweetened Chocolate

1 C Sugar

1 C Flour

1/2 C Chopped Nuts (I never add these)

1 t Baking Powder

1 t Vanilla

2 Eggs

-Preheat oven to 350

-In Saucepan, melt butter & Chocolate. 

-Add Sugar, Flour, Nuts, Baking Powder, Vanilla & Eggs. 

-Stir & Spread in oiled & floured 9x13.

___________________________________________________

6 oz Cream Cheese

1/2 C Sugar

2 T Flour

1/4 C Butter

1/2 t Vanilla

1 Egg

1/4 C Nuts (Not necessary by any means)

3/4 C –1 C Semi-Sweet Chocolate Chips

2 C Mini Marshmallows

-In same Saucepan combine Cream Cheese, Sugar, Flour, Butter & Vanilla.

-Melt slightly & remove from heat.

-Add Eggs & Nuts.

-Drizzle over base, making sure to get the edges.

-Sprinkle with Chocolate Chips.

-Bake 25 min @ 350.  After about 10-15 minutes, as it is baking, start the topping.

-Sprinkle with Marshmallows & bake 2 more minutes.

_________________________________________________

1/4 C Butter

1 oz Unsweetened Chocolate

2 oz Cream Cheese

1/4 C Milk

3 3/4 C Icing Sugar

1 t Vanilla

-In same Saucepan, melt Butter, Chocolate, & Cream Cheese.

-Add Milk, Vanilla, & Icing sugar.

-Immediately pour over warm marshmallows & swirl together.

-Cool & Cut into squares.

 

This last step is the most important…

-You MUST share these brownies & not eat the whole pan yourself!  I suggest you give ME a call when you have a fresh pan of these because they are my FAVOURITE brownie!

Gingerbread Cookies

I’m not usually a big fan of gingerbread, but these cookies are the exception.  They are very soft & tasty!  I definitely recommend them!

1 1/2 C Dark Molasses
1 C Dark Brown Sugar
2/3 C Cold Water
1/3 C Butter

Mix together, then add:

6 C Flour
1 t Allspice
1 t Cloves
2 t Ginger
1 t Cinnamon
1 t Salt

-Mix, cover, & refrigerate 2 hours or overnight.

-Roll out 1/4" thick & cut into shapes

-Place on ungreased cookie sheet, & bake @ 350° for 10 min

-Let rest on pan 2-3 min, then transfer to rack.

 

Frosting:
1/2 C Butter
1/4 t Salt
1/2 t Vanilla
1 can Condensed Milk
Icing Sugar

-Mix Butter, Salt & Vanilla.

-Add Icing Sugar & Milk to desired consistency

-Ice when cookies are cooled.

 

If you have extra frosting, just keep it in the fridge & it will stay good.

Peppermint Meringues

 

I participated in a Christmas baking exchange today.  It was a great opportunity to try some new treats & get some new recipes as well.  We ended up getting 12 different kinds of treats in packages of six.  A perfectly manageable amount to make, & eat!  I should be set ‘til the end of the month… or the end of the week at least!

 

I made Peppermint Meringues, they are fairly easy to make, & they hold up remarkably well, though they probably wouldn’t freeze well.  In our house they tend not to last long enough to warrant needing freezing!

 

You’ll need:

4 Egg Whites

1C Sugar (I use castor or super-fine)

1/4 t Cream of Tartar

1 1/2 C Semi-sweet Mini Chocolate Chips

2 Candy Canes –Crushed

 

What you do:

Preheat oven to 225°

Beat Egg ‘til soft peaks form.

Add Sugar gradually ‘til Eggs are very stiff.

Fold in Chocolate Chips.

Drop by teaspoon onto parchment lined cookie sheets.

Sprinkle with  Candy Canes.

Bake 1 1/2 hour.  Tap the bottom to check that they are done.  They should sound hollow.

Turn off oven & open door for 1 hour.

Remove from pan & pack into airtight containers.

Foil Pack Taco Chicken Dinner

I got this recipe from my sister-in-law a few months back, & when I needed a quick chicken recipe, I decided it was time to try it.  What I like about it is that You can make it for 1, or you can make it for 15.  All you need is a potato & a chicken breast per person.

 

Foil-Pack Taco Chicken Dinner (for 4)

4 Potatoes, peeled & thinly sliced

4 Chicken breasts

Taco Seasoning

Salsa

1 C Tex Mex Shredded Cheese

Sour Cream

 

-Spray the foil with cooking spray to prevent the potatoes from sticking

 

-Peel & thinly slice a potato, & place on the center of a large sheet of tinfoil.

 

-Sprinkle a chicken breast with taco seasoning, & place on top of potato

 

-Add salsa & top w/ cheese

 

-Fold up the foil, folding the sides & ends to seal.  Make sure there’s some room inside for air to circulate

 

-Place on cookie sheet & bake at 400 for 30-35 min.  Cool 5 min.

 

-Cut holes in foil to release steam before opening

 

-Top with Sour Cream

I Need Some Dinner Advice!

I got this recipe from my friend Katie, & I think it will make it into our meal rotation quite frequently.  It was easy to make & the whole family loved them!

Mexican Doughboys
1 lb Ground Beef
Taco Seasoning
1/2 C Salsa
1/2 C Cooked Corn
Pilsbury Crescent Rolls (I used 2 pkg of the ‘Grands’)
Shredded Cheddar

-Brown your meat & add Taco seasoning as directed on seasoning package.
-Let simmer ‘til mostly dry.
-Add Salsa & Corn, & heat
-Unroll crescent rolls on cookie sheet, & add spoonful of meat.
-Roll them up & bake at 375° for 10-13 min.
-Top with cheese & bake 2 more minutes

Now here’s where I need some suggestions.  This was all I served for dinner that night, & while they were awesome, I felt like there should have been some sides.  But I just don’t know what to serve with it, so PLEASE offer up some suggestions!

German Chocolate Upside Down Cake

I’ve had a few requests for the recipe for my German Chocolate Upside Down Cake & it’s super easy (as long as you make sure you have all the ingredients so you don’t have to run to the store 2 extra times, like I did!).

-Grease 9x13 pan & cover the bottom with coconut & chopped walnuts.

-Make boxed German Chocolate (or Swiss Chocolate) cake & pour over nuts, etc.

-1/2 C Margarine
-8oz Cream Cheese
Melt in medium saucepan over low heat, stirring constantly.

-Turn off heat & add 4 C Icing Sugar

-Drizzle over entire cake, DO NOT stir in!

-Bake at 350° for 35-45 minutes.

It’s so good, it doesn’t even need ice cream (but a scoop or two never hurt!)