Cream of fresh asparagus soup (Nancy’s recipe)

 

Allison’s Amazing 3 Layer Caramel Rice Krispie Treat Recipe (with Bonus Delicious Basic Rice Krispie Treat Recipe)

*In order to make the 3 Layer Caramel Rice Krispie Treats you will need 2 batches of the basic Rice Krispie treat recipe, found below.  

Directions for 3 layer caramel rice krispie treats: 

Make the first batch of Rice Krispie treats according to the recipe below and put in buttered 9x13 pan.  The second layer is the caramel layer; prepare this layer by putting the ingredients to the caramel layer in a sauce pan and melting them over medium heat—stirring until smooth. Once smooth, pour caramel mixture over the rice krispie treats.  Then make another batch of rice krispie treats and put over the top of the caramel layer.  Cut into pieces while still warm.

Caramel Layer Ingredients

• •1 stick butter
• •1 can sweetened condensed milk
• •1 bag Kraft caramels (either the square caramels or the balls, though balls are more convenient)

 Basic Rice Krispie Treat Recipe  

(need 2 batches if making 3 layer caramel Krispie treats)

• •6 cups Rice Krispies Cereal
• •1/4 cup butter
• •1/8 tsp salt
• •1 (10oz) pkg mini-marshmallows
• •1/2 tsp vanilla

Grease a 9x13 pan.  In a large cooking pot, melt butter over medium heat and add marshmallows and salt.  Stir and melt until creamy. Remove from heat and stir in vanilla and then Cereal.  Press into greased pan.  Cut squares while still warm.

Father's Day Fish Tacos (Snapper Jacks knockoff); em created recipe by Chris's request for father's day 2018

TACO INGREDIENTS

-Trader Joes Battered Halibut (blue box)
-shredded cabbage
-mexican cheese blend
-lime wedges
-sauce
-fried soft-taco-size flour tortillas (or can use corn if preferred)

SAUCE:
mix together

1/2 c sour cream
1 Tbsp cream cheese
1-2 Tbsp taco seasoning
Squeeze of lime juice

Directions:

Preheat oven according to directions on fish box.
Make sauce
Assemble toppings in dishes: cabbage, shredded cheese and lime wedges
Bake fish according to package directions
Heat 1/4" oil in cast iron skillet and fry up tortillas into taco shells
When fish is done, cut into large chunks, assemble tacos and enjoy

Serve with spanish rice, and beans.

Chicken Lo Mein

 Print Recipe

4.95 from 39 votes

Chicken Lo Mein (Recipe from Jo Cooks)

Chicken Lo Mein - get stir-frying with the easiest and most scrumptious chicken lo mein recipe. Forget take-out, whip this up at home!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian

Keyword: chicken, lo mein, stir fry

Servings: 6

Calories: 578kcal

Author: Joanna Cismaru

Ingredients

For Sauce

• 1 tbsp brown sugar packed
• 2 tbsp soy sauce low sodium
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp hoisin sauce
• 1/4 tsp ground black pepper
• 1 tsp sesame oil

For Chicken

• 1 lb chicken breasts skinless and boneless, cut into small pieces
• 2 tbsp soy sauce
• 1 tsp fresh ginger minced
• 3 cloves garlic minced
• 2 tbsp olive oil

For Veggies-- Can sub in whatever veggies (we did broccoli, cauliflower, red pepper onion and julienned carrots)

• 2 tbsp olive oil
• 2 cups shiitake mushrooms sliced
• 1 cup Chinese cabbage shredded
• 1 cup carrots julienned
• 1 large onion chopped

Other

• 16 oz ramen noodles or any other Asian style noodles
• 3 green onions chopped

Instructions

• Cook the noodles according to package instructions. Drain and set aside.
• In a small bowl whisk all the sauce ingredients together, then set aside.
• In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
• Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
• Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
• Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
• Garnish with green onions and serve.

Notes

1. Cook time includes time to cook noodles.
2. You can also use chicken thighs instead of chicken breast.
3. If you don't have hoisin sauce, you could replace that with a bit of barbecue sauce for that bit of sweetness.
4. Oyster sauce could also be replaced with a soy sauce or fish sauce.
5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 578kcal | Carbohydrates: 63g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 2438mg | Potassium: 832mg | Fiber: 5g | Sugar: 7g | Vitamin A: 74.9% | Vitamin C: 8.4% | Calcium: 5.5% | Iron: 24.8%

Single Serving Hootenanny/ Dutch Baby/ Puff Pancake

Ingredients  

• •1 Large Egg, beaten
• •1/4 c Milk
• •1/4 tsp vanilla (or almond extract)
• •1/4 c Flour
• •2 tsp butter
• •Optional: 1/2 tsp lemon zest
• •Optional: 1/2 tsp Lemon Juice
• Preheat the oven to 475 F. (Note: The Toaster heats up faster, but be aware it only goes to 450, which is fine)
• In a small bowl, combine the egg, milk, extract, and lemon zest, if using. Whisk to blend thoroughly. Whisk in the flour until smooth. 
• Place 2 teaspoons butter in small 5” cast iron skillet and place in oven to melt butter.
• With a potholder or oven mitt, swirl pan to coat the entire bottom and sides with the melted butter. Pour the batter into the pan and place in the hot oven. Bake the pancake for about 10 minutes, until puffed and golden brown.
• Remove the Dutch baby from oven; squeeze a little fresh lemon juice over it if desired. Serve it sprinkled with powdered sugar or top with fresh fruit, syrup, or preserves.

Apple oven Cake (Hootenany Pancake with Apples) Taken from magazine

Raspberry Cranberry Jello - Jill Palmer (written in Helena's Handwriting)