Natasha's Chocolate Chocolate Chip Cookies

Choc. Choc Chip (Natasha Ireland)

After searching for where I put this recipe for an hour, I thought I should post it on here. Love these!

Any Choc cake mix, mix in 2 eggs and 1/2 oil. Dump in a bunch of choc chips A bag maybe, I do a few handfulls out of my costco bag, then roll into balls and bake at 350* for 9 min.

Pumpkin Roll II

Submitted By: BUCHKO

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings: 16
"This is the best pumpkin roll I've ever tasted. Everyone w ho tastes it alw ays ask for the
recipe. Note: One 29 ounce can of pumpkin w ill make 5 pumpkin rolls. Dust w ith additional
confectioners' sugar, if desired."

INGREDIENTS:
3 eggs
1 cup w hite sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped w alnuts
confectioners' sugar for dusting
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan
and line w ith parchment paper. Grease and flour the paper.
2. In a large bow l, beat eggs on high for five minutes. Gradually add w hite sugar and
pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle
walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back
when lightly touched. Immediately turn out onto a linen tow el dusted w ith
confectioners sugar. Peel off paper and roll cake up in the tow el, starting w ith the
short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream
cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to w ithin 1 inch of edges. Roll up
again. Cover and chill until serving. Dust w ith additional confectioners' sugar, if
desired.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed f rom Allrecipes.com 11/22/2012

Peanut Chicken 

Shauna Frandsen

An authentic Japanese recipe.

     

     2 eggs

     1/2 teaspoon salt

     3 to 4 tablespoons cornstarch

     8 boneless, skinless chicken breasts

     3 to 4 green onions, finely chopped

Break eggs into a shallow bowl.  Add salt and enough cornstarch to make a sticky dough (not too thick).  Add chicken, coating breasts with cornstarch mixture.  In a large skillet, cook chicken in hot oil until done in the middle and golden brown on both sides.  Slice chicken pieces diagonally.  Arrange on a platter and cover with sweet and sour sauce.  Garnish with peanuts and green onions.

Sweet and Sour Sauce

     1 clove garlic, minced

     1 teaspoon oil

     1/2 teaspoon salt

     2 cups water

     2 to 3 tablespoons cider vinegar

     1 cup sugar

     3/4 cup catsup

     

     1 to 2 tablespoons cornstarch

     1/4 cup cold water

Saute garlic in oil.  Add salt, 2 cups water, vinegar, sugar, and catsup.  Bring to a boil.  Thicken to desired consistency with paste made of cornstarch and cold water.

Serves 6 to 8

Asian Salad

Asian Salad brought by Natasha Ireland

Ingredients

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
Directions

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Baked Pork Spring Rolls

Baked Pork Spring Rolls
- Beth Glider

1/2 lb ground pork
1 cup shredded cabbage (finely)
14 cup shredded carrots (finely)
2 green onions (thinly sliced)
2 tbsps fresh cilantro (chopped)
12 tsp sesame oil
12 tbsp oyster sauce
2 tsps ginger root (grated fresh)

1 12 tsps minced garlic
1 tsp chile sauce
1 tbsp cornstarch
1 tbsp water
12 squares spring roll wrappers (7 inch)
4 tsps vegetable oil
1 Preheat oven to 425 degrees F (220 degrees C).
2 Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
3 In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
4 Mix cornstarch and water in a small bowl.
5 Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
6 Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Sun-Dried Tomato and Bow Tie Pasta (Italian Brunch Group)

Link to recipe

Ingredients

• 4 tablespoons dried basil
• 1 tablespoon minced pine nuts
• 1 tablespoon olive oil
• *Instead of the 3 ingredients above, I just used 2 large spoonfuls of already made pesto.
• 3 ounces sun-dried tomatoes
• 1/8 cup olive oil
• 3 cloves garlic, minced
• 8 ounces fresh mushrooms, sliced
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper (I left this out)
• 1 (16 ounce) package bow tie pasta

Directions

1. Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
3. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
4. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

DETAILED NUTRITION

Serving Size	1/8 of a recipe
Servings Per Recipe	8
Amount Per Serving
Calories	293
Calories from Fat	67
	% Daily Value *
Total Fat 7.4g	11 %
Saturated Fat 1.1g	6 %
Cholesterol 0mg	0 %
Sodium 371mg	15 %
Potassium 646mg	18 %
Total Carbohydrates 49.6g	16 %
Dietary Fiber 4.5g	18 %
Protein 10.5g	21 %
Sugars 6.4g
Vitamin A	8 %
Vitamin C	11 %
Calcium	9 %
Iron	38 %
** Thiamin	10 %
Niacin	46 %
Vitamin B6	13 %
Magnesium	22 %
Folate	72 %

from allrecipes.com posted by: JFOCHTMAN

Curry Chicken Salad (St Margaret's Teacher Luncheon)

I roasted 2 chicken breasts in the oven, shredded them & let them cool. Then I added about 1/2 c cranberries, 1/3 c walnuts, 1/4 c chopped green onions, salt & pepper, 2 t coarse ground mustard, 1/2 t curry powder and mayo until creamy.