Coconut lime pops by Hannah

Ingredients
10 ounce can coconut milk
2 cups water
2 Tbs lime juice
1/3 tsp lime zest ( a little goes a long way- not to much)
1/4 cup sugar
1/4 cup shredded (dried) coconut

Directions
Puree all ingredients in blender. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

Prsonal Comments:

I made a few changes to this before putting in on my blog but not before eating so i con't be trusted on my rating till i remake this one but for now i'll give it a 2 1/2 stars out of 5!

Chicken Noodle Soup by: Hannah

Ingredience

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs (not to be eaten), or 2 tsp dried thyme
1 bay leaf (not to be eaten)
1 tsp Kosher salt
1 tbs freshly ground black pepper
6 cups chicken broth (or 4 cups; 2 cans of chicken broth and 2 cups in water)
1/3 cup cornstarch
1/4 cup water
2-3 cups dried wide egg noodles
1 1/2 cups shredded cooked chicken


Directions:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, bay leaf, salt and pepper. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water bring the liquid to a boil. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through.



Personal Comments:

LOVED LOVED LOVED- on a cold day this is the perfect home made soup....MMMMM! I have to give it a 5 out of 5 stars!

*Crispy Egg Rolls by Hannah

Step one:
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 lb. ground pork
1/2 lb. ground beef
2-4 (rectangular) long rice noodles -you will need to soak them in water for ½ hour till clear, then drain and chop up the long rice till 1 inch little strings.
1 egg

1 cup peeled & shredded carrots

1 cup bean sprouts
1 cup shredded cabbage

1 med. onion, chopped

1 Tbsp. fish sauce

1/4 Tbsp. pepper

2-4 clove garlic, finely chopped

1 tsp. sugar
pinch of MSG
2 green onions, diced

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 Tbsp. Hoisin Sauce (asian Trei sauce/BBQ)

6 water chestnuts slices and diced

1-2 teaspoon ground ginger

step 2:

1/2 cup vegetable oil (or as much for covering a flat pan w/ 1-2 in depending on thickness of rolls 1 egg- for sealing the wraps

Directions:
mix together all of step one in a large mixing bowl. Take about a small spoon full and cook it in a frying pan to make sure it's to your liking. Then take 1Tbsp. of that mix and place in the corner of your wrap as followed

Then lift up that corner and roll over stuffing

pull in each of the other corners as follows

Then roll up like a rug like follows placing a little dab of the egg on the last unwrapped corner
Roll it all up and there you go!

Bring your oil to a high broil then turn to a med high heat and place egg rolls in pan use tangs to help flip the egg rolls.

Let cool and serve with romaine lettuce and a few sprigs on mint leafs.

For a dipping sause add 1/2 cup karo corn syrup and then add 1 Tbs (more or less depending on your like for hot foods) chili garlic sauce (you may want to add 1 tsp of water to make it a little less think.)

Dip and eat!

Personal Comments:

I love love love love this recipe i will be making it over and over and over I give it a 5 stars out of 5 stars!!!!

*Memphis-Style Barbecued Ribs by:Hannah

Ingredient
3 lb Racks baby back ribs
2 tsp Salt
2 tsp Coarse ground black pepper
2 Tbs Apple sauce
1/2 cup Red wine vinegar
1 whole small Onion, chopped (you can also use 1/4 cup dried onion flakes)
2 cloves Garlic-minced
1/8 tsp cloves (or 2 whole clove stems)
1/4 cup Yellow Mustard
1/2 cup Brown sugar, packed
2 Tbs white sugar
1/2 cup Ketchup
1 Tbs Lemon juice
1 t Louisiana hot sauce (or any hot sauce)
2 cups classic BBQ sauce (or any BBQ sauce you like)

Trim as much fat as possible from ribs.

Combine all the ingredience but the BBQ sauce in a bowl, and blend until smooth. Taste it and ajust where you think it may need or leave as is. Then place the ribs in your crock pot and pour the sauce (not the BBQ sauce) over the ribs and turn to a low and cook for 4-6 hours (if ribs are frozen cook for 6-8 hours)When serving smother the ribs in the classical BBQ sauce and enjoy!

Prep time: 10 min
cook time: 6 hours
cooking level: easy

Personal Comments:

I loved this recipe, the meat had extra flavor and cooked in a crock pot it just melted off the bone, so tender. I give this a 5 stars out of 5 stars

*Honey Spice glazed Ham by:Hannah

Ingredients:
1-2 cups honey
1 pinch at a time of Spice Rub, recipe follows
1 pre cooked spiral ham
1can Mandarin oranges

Mix together the following ingredients in a small bowl

Spice Rub mix:
1 tsp fennel seeds
1 pinch of coriander powder
1 tbs black pepper
1 ½ tbs red pepper flakes (you can you less if you don’t want it to spicy)
1/4 cup California chili powder (any sweeter chili powder will do)- if you don’t have a sweet chiliyou can put 1 tbs chili powder and 2 tbs brown sugar
1 tbs thyme
1 tsp salt
1 tbs ground Cinnamon

Directions:
After mixing all the Spice rub ingredients and set to the side, you’ll need another mixing bowl to place the honey in. Now sprinkle a little of your Spice rub mix at a time- taste each time, keep adding till you like the taste (remember you can always add to something, but it’s harder to take away)

Pre heat oven to 350

Place spiral ham on a cutting board and slice each slice of ham. Place pieces of ham in a casserole dish and glaze with the honey mix. Add one can of mandarin oranges with juices evenly over ham slices. Place ham in oven for 10-20 min glaze the ham half way through.

Prep time: 5-10 min

Cook time: 10-20 min

Cooking level: Easy

Personal comments:

This was a good way to cook ham i'm not a big ham fan but i liked this one i'll give it a 4 1/2 stars out of 5 stars

*Lemon Grass Steak scewers by: Dara Ngeat

you will need:

1-2 Tbs Plum Sauce ( or 1-2 Tbs Oyster Sauce-not both)
4 cloves garlic- minced
1-2 Tbs ginger- minced
1 Tbs Saracha sauce (hot sauce)
1 stock lemongrass (finely chopped
1-2 Tbs Palm sugar (or regular sugar- add a little at a time and taste to make sure you like it)
1-2 Tbs Soy sauce (add a little at a time and taste to make sure you like it)
Pepper- to taste
1 chuck roast (or any beef or chicken you like)

Directions

Place all the ingredients in a bag and marinate for 1-3 hours (the more you marinate the stronger the taste)

if you are cooking any veggies it would be better to place them on a seporat scewer they take longer to cook- it's nice to season your veggies with a little seasond oil mix with salt and pepper
Scewer your meat (while your veggies are starting) and place on grill turning the meat and checking to make sure you don't over cook your meat.

serve with rice and enjoy


prep time: 5-10 min
cooking time: 10-20 min
cooking level: easy


Personal comments:
I love this it's so good all i have to say yet again about my hubby's recipe is 5 stars out of 5 stars

*Marinade steak by:ck

Tender steak

1-2 cups soy sauce ( you may need more or less depending)

1/4 cup Dijon horseradish

1 TBS McCormack steak seasoning

1/2 TBS onion powder

1 1/4 TBS garlic powder

1 TBS oil- for cooking

Directions:

Place Dijon horseradish, steak seasoning, onion powder, garlic powder in the dish you'd like top marinade the steak in (you may place it all in a Ziploc bag.) mix in the soy sauce, marinade for 3-6 hours Make sure to turn meat over half way through.Pure oil into a skillet pan and heat to a med high cook steak to your liking.

Prep time: 3 hr 10 min

Cook time: 10-20 min

Cooking Level: easy

Personal comments:

I like my meat to have flavor and boy does this one have tons. In fact the longer you marinade it the more flavor it has and yummm yummmy taste!

I give this a 4 1/2 out of 5 stars.

Buttermilk Blue Cheese Dressing by:Hannah

Ingredients


Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 bunch fresh chives, minced
2 pints yellow cherry tomatoes, or red grape tomatoes, or both
Kosher salt and freshly ground black pepper


Directions


To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.


Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.

Personal comments:
I'm not a blue cheese fan, but this was a very good dressing. infact i'm putting it high on my list of favs. i'm givin it a 5 stars out of 5 stars

Honey-Peppered Buttermilk-Fried Chicken by: Hannah

Ingredients


1/4 cup plus 2 tablespoons Essence, recipe follows

ESSENCE Creole Seasoning (also referred to as Bayou Blast):
· 1 1/2 tablespoons paprika
· 1 1/2 tablespoons salt
· 2 tablespoons garlic powder
· 1 tablespoon black pepper
· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper (if you don't like spice as much only put 1/2 TBS)
· 1 tablespoon dried oregano
· 1 tablespoon dried thyme

1/3 cup honey
1 lemon, zested
2 cups buttermilk
8 chicken breast (or a mix of thighs and breasts)
1 cups all-purpose flour (if make more then 8 pieces of chicken you may need 2 cups instead of 1 cup)
1 tablespoon black pepper
Peanut oil, for frying


Directions


Combine 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.


Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 10 minutes.


Heat 4 inches of oil in a large cast iron skillet or Dutch oven. Adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200 degrees F. Line 2 large plates with a double layer of paper towels.
Fry the chicken in batches, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, about 8 to 10 minutes longer.



Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces till cooked all the way through.

prep time: 10-15 min
cooking time: 30-45 min
cooking level: medium

Personal Comments:
My hubby loved this and so did I. It was full of flavor and i loved the spice I'd give this a 5 stars out of 5 stars.

Hannah’s Buttermilk cheese rolls by:Hannah

you will need:


1tsp garlic salt
2 cups krusteaz’s buttermilk pancak mix
1 ½ cup water
1/3 cup buttermilk
1 cup grated sharp cheddar
1 Tbs italian seasoning (if you don’t have this recipe here's the following to help)
- 1/8 tsp each of the following
1. dried oregano
2. dried thyme
3. dried rosemary
4. dried baisl


½ cup butter (melt and brush on while still hot)

Directions:
Pre heat oven to 450 degrees f


Mix togther all the INGREDIENTS but the melted butter.


LIGHTLY BUTTER (OR SPRAY WITH PAM) A COOKIE SHEET, PLACE 1 TBS OF BATTER ON COOKIE SHEET ABOUT 1 INCH APART (THE DOUGH DOESN’T RISE TO MUCH SO IF YOU’D LIKE TO MAKE THEM SMALLER THE COOKING TIME WILL CHANGE TO 5-8 MIN. iF YOU’D LIKE TO MAKE THEM BIGGER THE COOKING TIME WILL CHANGE TO 10-12 MIN)


cOOK FOR 8-10 MIN OR UNTIL TOPS OF THE ROLLS START TO GET A LITTLE GOLDEN BROWN.


BRUSH MELTED BUTTER ON THE ROLLS RIGHT AFTER YOU BRING THEM OUT OF THE OVEN .

Prep time: 10 min
cook time: 10 min
cooking level: easy

Personal comments:
LOVE IT wow red lobster as nothing on me!!!!! 5 stars out of 5 stars all the way!!!

Red Velvet Cupcakes with Cream Cheese Frosting‏ by:Hannah

You will need:


2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cheese cake filling or 1 pound regular cream cheese)- I like the cheese cake filling cause it's not as sweet, and has a creamier flavor-mo better!
No butter if using cheese cake mix- it's already inside (2 sticks butter if using regular cream cheese)
1 teaspoon vanilla extract
1 cups sifted confectioners' sugar (or 4 cups if using regular cream cheese)
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry, or sprinkle with red sugar sprinkles.

Total Cooking Time:
40 min
Prep Time:
20 min
Cooking time:
20 min

Cooking Level:
Easy

Yield 24 frosted cupcakes

Personal Comments: I like this very simple and decrative. Next time i'll try to cook the cup cakes with the feeling on the inside it was just to much for just on top plus the cake didn't have the flavor i was hoping for. I give it a 3 1/2 stars out of 5 stars.

*Sesame- Ginger Chicken by:Hannah

you will need:


2 TBS teryaki sauce (thicker the better)
1 TBS sesame seeds
1 tsp ground ginger
4 boneless skinless chicken breast
1-2 TBS chopped green onion

Pre-heat oven to 350 degrees


Mix together the teri sauce and sesame seed and ginger in a bowl.


Place chicken in a cassarole dish so the juices say in. You may want to spray the pan with pam to make sure nothing stick. Brush a little of the sauce over the chicken. I like to take a spoon and drip some of the sauce on the chicken and using a pastry brush to brush it on. so if you don't use all the sauce people can use the rest to place on their chicken or rice with our worring about raw chicken in it! cook for 5 min and then turn over glazing the other side, cook for 10 min. Turn chicken back over and glaze again and cook for another 5-10 min or until cooked.


Serve with rice and sprinkle the green onion over the chicken.

Cook total time:
30 min

prep time:
10 min

cook time:
15-20 min

Cooking Level:
Easy


Personal Comments:

You may find some teri sauce with sesame seeds in it already that may help your wallet a little. I like the thick teri sauce it glazes better. I gave this dish a 4 Stars out of 5 stars.

Italian Toast appitizer by: DARA

You will need



French bread- cut at an angle
12 thin slice of prosciutto
1 round white mozzerelle choose thinly sliced
1-2 red tomatoes
12-15 baisl leafs
olive oil
fresh ground black pepper
1 head of garlic- cut whole head in half- horizontally



Pre heat the oven to a high broil.



Cut the bread and set again



Cut the prosciutto to fit the bread and set aside.

cut the cheese to fit the bread and set aside

cut the tomato to fit the bread and set aside



Heat a pan to a med high heat put a pink of olive oil on pan. with the garlic cut horizontally and the oil heated rub your garlic with outer peels still on to hold it together over the oil and hot pan to heat up garlic and soften. Rub heated garlic over the bread. and place on a cookie sheet.


Cover the bread with the prosciutto and place in the oven to toast on a high broil.

Place the cheese over the prochutto, then the tomato followed by the baisl leafs and sprinkle with olive oil and freshly ground black bepper

prep time: 10-15 min
cook time: 5-8 min
cooking level: easy

Personal Comments:
WOW! that's all i have to say is WOW WOW!!!!! 5 stars out of 5 stars

Olive Spread by: Hannah

you will need:

1 can black olives
2-3 green olives (place one green olive at a time and taste- these olives can be very over powering)
2-3 cloves garlic- minced
1 tbs olive oil (add a little at a time you don't want it to runny)
1tsp balsamic vinigar
1 loaf of french bread

Place each of the above items in a food processor and mince together.

Spread over a freash loaf of french bread and enjoy

Prep time: 10-15 min
cook time: 0
cooking level: easy

Persoal Comments:
I love love love love love this recipe 5 stars out of 5 stars baby!

Oreo Cookies by: Hannah

you will need:

Cookie wafters:
1 dark fundge cake mix
1/3 cup water
2 Tbs shortening

Cream Filling:
3 1/2 cups powderes sugar
1/2 Tbs granulated sugar
1/2 tsp vanila extract
1/2 cup shortening (or cream cheese for a richer taste)
3 Tbs hot water



Pre Heat over to 325 F

Blend all the ingredients for cookie wafers, then knead w/ your hand until it is pliable like dough. Form dough into 3/4 inch balls and press flat. Place on cookie sheet a 1/2 inch apart on greased cookie sheet ( i use ) Bake for 4-6 min or until cookies are crispy. Let the cookie wafers cool. Spread some of the filling over one of the wafers then place another wafer over that and enjoy!



Prep time: 10 min
Cook time: 4-6 min
Cook leavel: EASY

Personal comments:
I love this recipe it's sweet and good and hits the right spot I gave it a 5 out of 5 stars!

Cream Cheese Chocolate Cake by: Carlene Mosmon

This Recipe is dear to me and my family. Not only is it amazing, but Carlene was a close and dear friend to all of us. She passed away a few years ago and we all MISS HER SO VERY MUCH!!!! We'll see you soon Carlene.

You will need...

cake mix:
1 chocolate cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1 instant chocolate pudding

Filling mix;
8 oz cream cheese (i like to put cheese cake filling 1 cup)
1/2 cup sugar
1 egg

Pre heat oven to 350 F

Mix together all the ingredients for the cake mix with an electrice beater for 12 min.

When pouring mix and filling into dish first pour a little more then half of the cake mix into a lightly crease cake pan. Then pour the cream cheese mix over and spread evenly , then pour the rest of the cake mix on top.

Bake for 45-50 min

Prep time: 15-20 min
Cook time: 50 min
Cooking leavel: fairly easy

Personal comments:
I sometimes put a cheese cake pre made cream cheese for a little different taste. I give this a 5 out of 5 stars

Black Bean Apricot Salsa By:Debra Pierce (hannah's mom)

You will need:

1 (16 oz) bag of frozen corn
black been (this you will need to cook in advance)

1 red onion- diced

1 small jalopinio- if you don't want it hot take the seed out- diced

1 tbs celontro (or chines parsle)- fresh make a big difference - minced

1 can gorbonzo beans- drain water

Sauce:

2 tbs apricot jam
3 tbs lime juice
1/4 tsp chili powder
salt and pepper- to taste

mix together all the sauce ideams. Taste to see if you need to add more of anything if you like it sweet maybe more apricot, if spicy more chili powder just a few examples.

In a large container (make sure this container has a lid so you can cover while it's maranating) our in the corn, black beans, celontro, onions, jalopinio. Then pour the sauce over the corn mix and mix together well, place in fridge to maranate for a few hours or even over night.

*Surve w/ tosito chips, also good on salads or taco even

Prep time: 10-15 min
Cook Time: 0
Cook Leavel: Way Easy

Personal Comments:
When i first say this i was like apricot jam really that wont be any good. But let me tell you it blew my soxs off I love it love it love it. Of course a 5 stars out of 5 stars for this one!

Long Rice by:Hannah

you will need:

1 (14 oz) can chicken broth.
2 cups water (or you can just add another 14 oz can chicken broth for more flavor)
1 small white onion, diced
1 celery stem, diced
ginger (size of thumb from tip to middle joint), minced
2 cloves garlic, minced
4-6 packages (or logs) of long rice
1 tbs (more or less- to taste) soy sauce

soak long rice in water (not hot water) till it’s clear.

Boil the broth and (if using) water. When it starts to boil add everything but the long rice and soy sauce, cook for 5 min. Turn broth to a medium heat and add long rice and cook for 15 min. Then add the soy sauce and cook for 10 min or till the long rice soaks up all the broth.

Prep time: 5-10 min
cook time: 20-30 min
cooking level: easy



personal comments:
This recipe usually calls for chicken, but since I eat this with soyue chicken I took the chicken out. I love how the ginger just burst out of this recipe so I gave it a 5 stars out of 5 stars.

Soyue Chicken by: Hannah

you will need:

8-10 Chicken tenders (or 4-6 chicken breast)
1 cup sugar
1 ½ cup soy sauce
1 8oz can crushed pineapple w/ juice
1 8oz can water chestnuts (drain water)
2 cloves garlic minced
Ginger (size of thumb from tip to middle joint) minced

Pre heat oven to 350 F

Mix together everything but the chicken.

Place chicken in a glass cake pan and then pour soy sauce mix over chicken.

Place in oven and cook for ½ hour. Then turn chicken (everything will be on the bottom that’s ok this way it wont burn the water chests and pineapple) now cook for another ½ hour.

Serve with long rice (recipe on this blog just look up long rice)

prep time: 10 min
cook time: 1 hour
cooking level: easy



Personal comments:
I love this recipe when I’m feeling like a little hawaiian well the white version of hawaii... lol! I give this 5 stars our of 5 stars.

Caesar Chicken Wraps by: Hannah

you will need:

1/2 cup Caesar salad dressing
1/4 cup Grated Parmesan cheese, divided
1 tsp Lemon juice
1 tsp oregano
1/4 tsp Pepper
1 package (8 oz) cream cheese (softened to room temp- if just out of fridge heat in the microwave for 8-10 sec on high.)

1 Garlic clove, minced
1 diced celery
1 small onion chopped
1 can shredded chicken
1 large red tomato sliced
1 head of romaine lettuce
5 Flour tortillas (10-12 inches- the bigger the easier to wrap- if you don’t have the big ones use tooth picks to keep closed till eating.)

Preparation:

cook onions, garlic, and celery make sure not to get them to soft- then set aside.

In a small mixing bowl, mix the cream cheese, salad dressing, Parmesan cheese, lemon juice, oregano, and pepper. When mixed well take 2 tbs out and set aside for later. With the remaining cream cheese mix add the diced celery, onions, garlic, and canned chicken mix well.

For easier wrapping place wraps in the microwave for 10- 15 sec don’t get them to hot just long enough to soften them. Spread the cream cheese mix you set aside on the tortilla wrap. Then place a few romaine lettuce pieces on the tortilla and place the tomatoes on top. Spread about 1/4 cup cream cheese chicken mixture on top of the tomatoes. Roll up, cut in half, and serve.



*also good as a sandwich with bread


Prep time: 10 min
cook time: 10 min
cook level: really easy

Personal comments:
I love this recipe. And all my helpful hints I put in this recipe. I gave this a 5 stars out of 5 stars.