Asian Pork and Noodle Skillet

I always love to try out new recipes, so when I saw this recipe, I was really excited to try it.  I was so excited when it was finally done and time to eat, this meal was sooooo good!  My husband and 16 month old had 2 helpings  of it.  My 16 month old kept shoveling it in her mouth.  I guess that's a sign she likes it.

Asian Pork and Noodle Skillet


2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water


Cut carrots into julienne strips.  Cut bell petter lengthwise into 1/4 inch strips.  Slice green onions.


Using a boning knife, trim fat and silver skin from pork tenderloins.  Slice pork lengthwise into four strips.  Thinly slice strips crosswise.  Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in a bowl; mix well.


Add vegetable oil to a skillet, heat over medium-high heat 1-3 minutes or until shimmering.  Add half of the pork.  Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm.  Repeat with remaining pork.


Add carrots and bell pepper to skillet.  Cook 1-2 minutes or until crisp-tender.  Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet.  Add ramen noodles and white parts of green onions to skillet.  Cover; bring to a boil and cook 4-5 minutes or until noodles are softened.  Add pork; stir to break apart noodles.  Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through.

Marinated Macaroni Salad

This salad is my new favorite!  I was introduced to it on Easter Sunday.  My mom had made it and brought to our little dinner that we had.  My husband actually loved it!!!  Shocking because he isn't much of a salad lover.

Marinated Macaroni Salad


14 oz. bag of macaroni
1/2 cup oil
1/2 cup Heinz ketchup
1/4 cup red wine vinegar
1/2 cup sugar
Celery - small bunch, chopped
1-3 green peppers, chopped
1 head cauliflower, chopped
1 head broccoli, chopped
4-6 hard boiled eggs, chopped
Fresh parsley, chopped
Miracle Whip, to taste
1/4 teaspoon salt
1/4 teaspoon pepper


Cook 14 oz. of macaroni as directed.


In a blender, combine oil, catsup, red wine vinegar and sugar.  Once the marinade is mixed well, pour in a bowl with a lid, stir in the macaroni.  Cover and marinate overnight in the refrigerator.

The next day add celery, green peppers, cauliflower, eggs and parsley.  Stir it all together

Add Miracle Whip, salt and pepper right before serving.

Sour Cream Sugar Cookies and Icing

This is a really FUN recipe for little kids to help you make.  My 3 year old absolutely LOVES to help me dump all the ingredients in the mixing bowl and help mix them.  I am pretty sure his MOST favorite thing to do, is to help roll them out and cut them with cookie cutters and then to frost and decorate them.

The icing recipe is so good and it is so quick and easy to make.  Thank you Kinsey for the icing recipe!

Sour Cream Sugar Cookies

1 cup sugar

1/2 cup butter flavored Crisco

2 eggs

1 cup sour cream

1/2 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon baking powder

Flour to make a stiff dough

Salt - a little in the flour

Combine sour cream and baking soda in a 4 cup bowl or measuring cup.  Cream sugar, butter flavored Crisco and eggs in a large mixing bowl.  To sugar mixture, add vanilla and baking power.  Mix well.  Add sour cream mixture to sugar mixture.  Mix well.  Add flour to make a stiff dough.  Roll thin on a flour covered counter top & cut out with cookie cutters.

Bake at 350 for 8-10 minutes.

**NOTE**

~The sour cream will expand once you add and mix in the baking soda, so you do need a larger bowl.

~These cookies stay soft because of the sour cream.  You DON"T have to refrigerate them once they are baked.

Icing

2 cups powdered sugar

1/4 cup margarine - softened

1 teaspoon vanilla

1 tablespoon boiling water

Mix the powdered sugar and margarine together.  Add vanilla, mix well.  Add boiling water, one tablespoon at a time until you reach the desired consistency.

Patio Potato Salad

If you know my family and you have been to a family function, this Potato Salad is ALWAYS on the table.  It's definitely a family favorite.  All the flavors, the texture, everything about it, I love!

Patio Potato Salad


1/3 cup sugar
1 tablespoon cornstarch
1/2 cup milk
1/4 cup vinegar
1 egg
4 tablespoons margarine
3/4 teaspoon celery seed
1/4 teaspoon dry mustard
1 onion chopped
1/4 cup mayonnaise
7 medium potatoes, cooked, peeled, and diced
3 hard cooked eggs
Paprika


In a medium saucepan, combine sugar and cornstarch; add next 6 ingredients and 3/4 teaspoon salt.  Cook and stir over low heat until bubbly.  Remove from heat.  Add mayonnaise and onions.  Combine potatoes and chopped eggs.  Gently fold in dressing.  Chill.  Sprinkle with paprika before serving.


**NOTE**
~I have found if you double the recipe (not the amount of potatoes), it makes the salad so it is not so dry.
~I add a 1/4 to 1/2 teaspoon of freshly ground pepper.
~Smokey Paprika adds such a great flavor.

Applesauce Chocolate Chip Cookies

If you are anything like our family, we LOVE cookies.  Applesauce Chocolate Chip Cookies are so good.  The BEST part, they stay soft, unlike the traditional chocolate chip cookies.

Applesauce Chocolate Chip Cookies


1 cup applesauce
1 teaspoon baking soda
1/2 cup shortening
1 cup sugar
1 eggs
2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 package chocolate chips


Combine applesauce and soda in a 4 cup measuring cup or bowl.  (You have to use a large bowl because the baking soda will make the applesauce to expand.)  In another bowl, cream shortening, sugar and eggs.  Beat until light and fluffy.  Stir in applesauce, then add dry ingredients and chocolate chips.


Bake at 400 for 9-12 minutes


**NOTE**
~I usually put in 3/4 teaspoon cinnamon.  I like the taste of it.
~The dough is not thick like the traditional chocolate chip cookies.
~The recipe doesn't make a whole lot of cookies, so if you are making them for a party or to take to a child's class or something like that, you want to double the recipe.

Porcupine Meatballs

As I am ALWAYS looking for YUMMY new foods/recipes to try, my sister-in-law gave me this yummy recipe for Porcupine Meatballs.  They are super easy to make and super yummy.  I have changed up the original recipe to make it my own, by adding ingredients and taking away ingredients.  My husband and kids absolutely LOVE Porcupine Meatballs.  My kids devour them, they can't get enough.  I hope you enjoy them as much as my family does.

Porcupine Meatballs

1 lb. ground beef
1 lb ground pork
2/3 cup long grain rice
1/2 cup milk
1 large beaten egg
1 tablespoon salt, divided
2 teaspoons chili powder, divided
2 tablespoons vegetable oil
1 28 oz. can tomatoes, crushed
2 1/2 cups water
1/3 cup chopped onion
2 garlic cloves, crushed and chopped


Combine ground beef and ground pork in a large bowl.  Add rice, milk, egg, 2 teaspoons salt and 1 teaspoon chili powder.  Mix until all ingredients are well incorporated.  Shape into 1 1/2 inch balls.  Heat oil in large skillet.  Add meatballs, cook until brown on all sides.  Remove meatballs and drain.
In large skillet, combine undrained tomatoes, remaining salt, chili powder, water, onion and garlic cloves.  Mix well.  Cook on high heat until boiling.  Reduce heat to low.  Add meatballs to tomato mixture, stirring occasionally.  Cover and cook over low heat for 1 hour.


Serve over steamed long grain rice.


**NOTE**
I have tweaked the recipe by adding 1/4 teaspoon garlic salt, 1/4 teaspoon onion salt, 1/4 teaspoon seasoning salt, and a dash of pepper to the meat mixture.  I also added 1/8 teaspoon garlic salt, 1/8 teaspoon onion salt, 1/4 teaspoon seasoning salt, and a dash of pepper to the tomato mixture.  I have also added 1 28 oz can of tomato juice and left out the water.  By leaving out the water and adding the tomato juice, it gives the sauce a more richer flavor. The recipe also calls for cayene pepper, which I have left out, simply because I don't want them to be spicy for my kids.

Cake Lollipops

The first time I saw these, I had to have the recipe, or in this case, the directions.  These lollipops are so much fun to make, especially if you have children that like to be in the kitchen helping you where ever they can.  I do need to let you all know they are very messy to make, but the end result is worth all the mess.  I have seen these made as reindeer at Christmas time (thank you Erica), shaped into the most adorable flowers at spring time, and pumpkins at Halloween.  The lollipops are super cute because you can make them for little kids birthday parties or family parties.

Cake Lollipops


1 boxed cake mix (any flavor)
1 tub of frosting (I like white and fluffy)
Wilton Candy Melts (any flavor/color)
Cake decorating sprinkles
Food coloring
Sucker sticks
Styrofoam


Bake the cake as directed on the box.  Once cake is cooled completely, crumble the cake in a large bowl (you can also use a food processor to crumble it).  Mix the tub of frosting and the cake crumbles together.  Once the frosting and the cake is mixed well, roll into lollipop sized balls.  Insert the sucker sticks in the balls.  Stick them in the refrigerator for a couple of hours to keep them from falling apart.  Once they have chilled for a couple hours, melt the Wilton candy melts as directed on the back of the package.  If you want to color the melts, add the food coloring.  When you have melted the candy melts, dip the balls in the candy melts, turn upright and stick into the styrofoam and add your sprinkles.  


**NOTE**


I have found that mixing the cake crumbles and the frosting together with my hands, works much better, hence the messy part.
I usually keep mine in the refrigerator overnight to ensure they are good to go.  

Mac & Cheese . . . With A Twist

If your family is like my family, Mac & Cheese is sort of a "staple" in the household.  My kids love it.  My husband loves it.  So, I decided to add a few ingredients to the "traditional" Mac & Cheese recipe.  1-Ranch Dressing (Hidden Valley has the best taste)  2-Tomatoes  3-Green Onions  4-Shredded or canned chicken.

Macaroni & Cheese w/ a twist

1 2/3 cups dry, small elbow macaroni, cooked and drained

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 can (12 fl. oz.) Evaporated Milk

1 cup water

2 tablespoons margarine

2 cups shredded sharp cheddar cheese, divided

3 tablespoons Hidden Valley Ranch Dressing

1/2 cup diced fresh tomatoes

1/4 cup sliced green onions

1 small can chicken or 1 cup of shredded chicken

Preheat oven to 375

Grease a 2 quart casserole dish

COMBINE cornstarch, salt, mustard and pepper in medium saucepan.  Stir in evaporated milk, water and margarine.  Cook over medium-high heat, stirring constantly, until mixture comes to a boil.  Boil for one minute.  Remove from heat.  Stir in 1 1/2 cups of cheese until melted.  Add macaroni, dressing, tomatoes, green onions and chicken.  Stir until well mixed.  Pour into casserole dish and top with remaining cheese.

Bake for 20-25 minutes or until cheese is melted and light brown in color.

**NOTE**

If you do not want to make the homemade recipe, you can use Kraft Mac & Cheese or any other boxed brand of Mac & Cheese.  With the boxed Mac & Cheese, use 2 tablespoons of Hidden Valley Ranch Dressing.

Banana Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil
1/4 cup shopped walnuts (optional)

Combine flower, baking powder, baking soda, cinnamon, nutmeg and 1/4 teaspoon salt.  Make a well in center of flour mixture and set aside.

In a medium bowl combine eggs, bananas, sugar and oil.  Pour banana mixture all at once in the center of the flour mixture.  Stir until moistened, the batter should be lumpy.  Fold in nuts.  Pour batter into prepared baking pans.

Bake at 350 for 55-60 minutes or until toothpick comes out clean.

**I bake my banana bread in the mini loaf pans (71/2x31/2x2-inch).  This makes it easy to wrap the loaf and put in a lunch bag and send to work with my husband.  If you choose to bake them in the mini loaf pans, they bake for 40-45 minutes or until toothpick comes out clean.**

**I usually don't measure my bananas.  I buy a "bunch" of bananas to use specifically for banana bread.**

**The recipe calls for 1/4 teaspoon cinnamon, I use 3/4 teaspoon cinnamon.**

The Start Of Something New

I am so very excited to start this new blog

and share with all of you my passion of being in the kitchen.

I LOVE trying out new recipes,

experimenting with old recipes

and using the same old recipes time after time.

Please stay tuned for awesome and amazing recipes.