Chinese Fried Rice

Side Dish: Chinese Fried Rice
Source: The Everything Kids' Cookbook 2nd ed. by Sandra K. Nissenberg, M.S., R.D.

My daughter received a cookbook for Christmas and chose two recipes to make for dinner last week. Both recipes had the Difficulty Rating of Hard so she couldn't make these independently but the result was a fun meal that she was SO proud of. We're going to try the Orange Chicken again to try and improve on our first attempt but the Chinese Fried Rice turned out very well.

2 cups cooked white rice
1/4 cup oil
1 small onion, chopped
2 cloves garlic, chopped
1/4 tsp ground ginger
1/2 cup chopped carrots
1 zucchini, sliced
1/2 cup frozen peas
2 eggs, beaten
1/4 cup soy sauce

• Cook the rice according to package directions. Set aside.
• Heat oil in a large skillet.
• Add the onion, garlic, ginger, carrots, zucchini and peas.
• Cook until the vegetables are tender, about 5 minutes.
• Remove the skillet from the heat and put the vegetable mixture into a large bowl.
• Add the beaten eggs to the skillet. Cook eggs until they are scrambled.
• Combine the egg mixture and the mixed vegetables.
• Put the cooked rice into the skillet and stir.
• Add the soy sauce to the rice, then add the vegetable and egg mixture back into the skillet.
• Stir with the spatula until everything is heated through.
• Makes 4-6 servings.
  

Whole Wheat Soft Pretzels

This is a favorite snack at our house, and surprisingly simple. I have tried several other soft pretzel recipes and they were such a production! The last thing I need is more stress...so this simple recipe was just the thing. I don't remember where I got it (something that I am notorious for) but, just want to say that I did not create the actual recipe. :) I use my stand mixer, so in my kitchen, the process is tweaked a bit so I'm not even kneading by hand. I also like to make the ropes half the suggested size to make smaller pretzels. Just take 5 minutes off the baking time for that option. The original recipe...

1 package active dry yeast
1 cup warm water 2 1/2 to 3 cups whole wheat flour
1 tsp salt
3 TBSP canola oil
1 TBSP honey
coarse sea salt

In a bowl, dissolve yeast in water. Add 2 cups of the flour, oil and honey. Stir until smooth. Mix in small amounts of the remaining flour until a dough is formed that is not too wet to handle.

Place dough on a floured surface and knead for about 5 minutes.

Place dough in a greased bowl and let stand in a warm place for about 1 hour.

Heat oven to 400 degrees. Punch down dough.

Divide dough into twelve equal pieces. Roll each piece into a long rope, about 18 inches long.

Twist each rope into the shape of your choice and place on a greased cookie sheet. Sprinkle with coarse salt.

Bake at 400 degrees for about 15 minutes or until crust is golden brown.

Yield: 12 pretzels.

Chicken Cordon Bleu Bake

Type of Recipe - Dinner
Source - Simple and Delicious Magazine, February 2009
Why I Like This Recipe - It makes a double batch. Eat one and freeze one. Super easy, and the kids loved it!! You can be fairly flexible with amounts of meat and cheese, depending on what you have on hand.


2 pkg. (6 oz each) stuffing mix
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed chicken (I just slow cooked some boneless chicken breasts and shredded them)
1/2 tsp. pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup (4 oz) shredded Swiss cheese (I had some leftover Swiss cheese slices from sub sandwich night, so I just cut them into strips and used that rather than shredded)
3 cups (12 oz) shredded cheddar cheese


Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 13-in. x 9-in. baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30 minutes. Uncover, bake 10-15 minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 45 minutes. Uncover, bake 10-15 minutes longer or until heated through and cheese is melted.

Doughnut Muffins

Recipe type: Breakfast/Breads
Recipe source: Bonnie Payne (my sister!)

The nutmeg and cinnamon make these muffins taste just like spice cake doughnuts. Don't skip the final step- it's the most important! I usually make several dozen at a time and freeze them. Good for breakfast or a snack!

1 3/4 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup milk
1/3 cup oil
1 egg

1. Combine dry ingrediants.
   
2. Mix milk, oil and egg then add to dry ingrediants.
3. Fill muffin tins 3/4 full. Bake at 350 degree for 20-25 minutes.
4. Let cool slilghtly. Brush melted butter on each muffin top and sprinkle with cinnamon sugar. Makes 1 dozen.
   

Sausage Wonton Stars

Recipe Type: Appetizer

This is one of our annual traditions. I make these every Christmas season. Often more than once, actually. They are yummy, easy, can be altered based on likes and dislikes of those eating them and are just kind of cool. I've seen quite a few different versions floating around on the internet...this one is from www.carolinacountry.com. Some members of my extended family do not care for peppers and onions, so I just leave them out when making a batch for them. The filling can be made up ahead of time and refrigerated. Just make sure you stir it up before filling the wontons.

1 package (12 ounces) wonton wrappers
1 pound bulk sausage
2 cups (8 ounces) shredded Colby cheese
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced
1/2 cup ranch salad dressing

Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups. Bake at 350 degrees for 5 mniutes or until edges are browned.

In a skillet, cook sausage over medium heat until no longer pink, drain. Stir in the cheese, peppers, onions and ranch. Spoon a rounded tablespoonful into each wonton cup. Bake for 6-7 minutes or until heated through.

Yield about 4 dozen.

Sprinkle Cookies

Meal: Dessert
Recipe source: Parenting magazine Dec/Jan 2006
Reasons I love this recipe:

• Very simple to make
• Kids can help without it turning into a giant mess
• The cookies are delicious
• The cookies can be decorated to fit any occasion (red and green sprinkles for Christmas, pink for Valentines Day, many colors for a birthday party, etc)

2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temp
1 cup sugar
2 eggs
1 1/2 tsp vanilla
Sprinkles

1. Preheat oven to 375 degrees. Whisk flour, baking powder and salt together.
2. Beat butter and sugar at medium speed, about 2 minutes, until fluffy. Beat in eggs, then the vanilla. Gradually add flour mixture and beat just until combined.
3. Using a heaping tablespoon, roll dough into balls. Roll the top half of each ball into the sprinkles and place balls on ungreased baking sheet 3 inches apart. If dough is too sticky, chill it or 5 minutes.
4. Bake cookies for 8 minutes, just until they start to turn golden brown but are still soft. Remove from the oven and cool 5 minutes. Move to wire racks to finish cooling. Makes 3 dozen.
   

Chocolate Chip Cheeseball

Meal: Dessert (I could truly make a meal out of dessert most days)
Recipe Source: I have no clue.

This is as yummy as it sounds...clearly not for those watching their calorie consumption, though! I make this several times a year for Myron to take into his fellow officers. They love it, as do we. It's great for entertaining.

1 package (8 oz) cream cheese, softened
1 stick butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 TB brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers - honey and chocolate

Beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Then, place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Chicken with Mushrooms and Peas

Meal: Dinner
Menu: Chicken with Mushrooms and Peas
Recipe Source: Everyday with Rachael Ray (with Becky's take on it here and there)

I made this the first time several weeks ago, not sure how the kids would like it. They loved it! It's now on the list of family favorites, and we had it again a few days ago. Yummy, very simple, good for (when you take the skin off, as I do) and the bonus - it's a fairly inexpensive meal to make. Win, win, win, win.

8 chicken thighs (I actually use 4 or 5 chicken quarters, separate them, and remove all the skin)
2 TB extra virgin olive oil
1 teaspoon fresh thyme (I just eyeball an appropriate amount of dried thyme...enough to give it a nice speckled look)
salt and pepper
8 oz mushrooms, halved (I use more...because I love 'em)
1 onion, coarsely chopped
one 10-ounce package of frozen peas (Again, I use more - 16 oz does our family a little better)

1. Position a rack in the upper third of the over and preheat to 400 degrees. On a rimmed baking sheet, toss the chicken with 1 TB olive oil, the thyme and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
2. Meanwhile, in a bowl, combine the mushrooms, onion, peas and the remaining 1 TB olive oil. Season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.

Egg & Cheese Casserole

Meal: Dinner
Menu: Farmer's Casserole
Buttermilk Coffee Cake
Recipe Sources:
Casserole- Better Homes & Gardens Cook Book 12th edition
(The posted recipe is slightly modified from the original.)
Coffee Cake- Linda Hodel, Joni and Friends Cook Book 2007

We're enjoying these dishes for dinner tonight instead of breakfast. My son doesn't care for eggs or cheese but he is at a birthday party this evening so this seemed like a good time to make this casserole. The casserole turns out perfect every time and can be doubled for a larger group. The coffee cake is a new favorite of ours and is good even without the frosting.

Farmer’s Casserole

3 cup frozen shredded or cubed hash brown potatoes
¾ cup cheddar cheese
1 cup diced cooked ham, cooked and diced bacon, or cooked breakfast sausage
4 beaten eggs
1 ½ cups milk or 12 oz can evaporated milk
1/8 tsp black pepper
1/8 tsp salt

1. Grease a 2-inch square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with meat and cheese.
2. Combine eggs, milk, salt and pepper and pour over potato mixture.
3. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand before serving.

Buttermilk Coffee Cake

1 cup butter 1 tsp baking powder
1 cup sugar 1 tsp salt
2 eggs 1 tsp vanilla
2 cup flour 1 cup buttermilk
1 tsp baking soda

Topping:
1/3 cup brown sugar 1 cup chopped nuts (optional)
¼ cup while sugar
1 tsp cinnamon

Frosting:
1 cup powdered sugar 1 ½ Tbsp milk
2 Tbsp butter ½ tsp almond extract (I leave this out.)
½ tsp vanilla

Cream butter and sugar. Add eggs and beat. Sift together flour, baking soda, baking powder and salt. Add to egg mixture. Add vanilla and buttermilk. Mix the topping ingredients. Pour half the batter into a greased 9x13 inch pan. Add half the topping, rest of the batter then rest of the topping. Bake at 325 degrees for 30-35 minutes. Mix frosting ingredients. While still warm, drizzle frosting over top.