Thai Chicken Wraps

So... our camera died. dead. So sad, I know... so this entry doesn't have a picture which is unfortunate because it was YUM and looked cool too! So picture something delicious, good luck!

Ingredients:
Red onion cut into thin wedges
2 cups chopped green cabbage
1 cup shredded carrots
4 green onions, sliced
1 Tb grated ginger root
2 tsp minced garlic
2 Tb oil

Cooked Rice
tortillas (the ones you cook)
Cooked chicken chopped or shredded

Peanut sauce (recipe below)

Cooke red onion in oil until tender. Add cabbage, carrots, green onion, ginger root and garlic. Cook 2-3 minutes. Lay cooked tortilla on sheet and lay chicken, rice and vegetable along the length of one side. Drizzle with peanut sauce and roll the tortilla. Slice in half and serve the peanut sauce on the side for dipping.

Thai Peanut Sauce:

1/3 cup creamy peanut butter
1/2 cup sugar
3 Tb soy sauce
2-4 tsp minced garlic
3 Tb water
2 Tb oil

Cook in saucepan on low to med heat to dissolve sugar. stir often. (I actually forgot to read this part and served my sauce uncooked and it was still VERY yummy)

Recipe from Breanne Street (miss her and her cooking)

Christmas Cookies

These are David's family favorites. We have made them every year since we got married. They are made with pecans, but because we have a little guy with a nut allergy we just leave them out. They don't last long and make sure to have some milk handy... you will need it!


Ingredients:

1/4 cup sugar
1 cup butter or marg.
2 cup flour
1 tsp vanilla
1/4 tsp salt
1 cup finely chopped pecans

cream together sugar and butter. Beat in flour, vanilla and salt, stir in nuts. Use scant tsp, roll into ball and put on ungreased cookie sheet (about 30 on a sheet). Use finger to put print in the center of each cookie BEFORE BAKING. Once out of the oven fill with frosting (recipe below)

Frosting:
1 Tsp butter or marg.
1 cup powdered sugar
1/2 tsp almond flavoring
red or green food coloring

mix with whole milk or canned milk.


Recipe is from David's mom, SueAnn Charon

Christmas Kiss Cookies

Cream together:
1/2 cup peanut butter
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar

Add:
1 egg
2 Tablespoons Milk
1 tsp vanilla extract

mix together then add to creamed mixture:
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt

form into balls about 1 inch in diameter, roll in granulated (white) sugar. Baking in a 350 degree oven for about 8-10 minutes, or until set. Take out of oven and immediately press a chocolate kiss into center. Remove to wire rack to finish cooling. Kisses will get soft but will firm up again as the cookie cools. These take a LONG time to cool (like an hour or more)

Recipe from my Mom.... Elizabeth

Black and White mint Truffles

Ingredients:

1 package creme filled chocolate cookies (I used the mint ones)
1 package (8 oz) cream cheese, softened
36 oz vanilla flavored candy coating (almond bark) I used chocolate as well
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil
cocoa for dusting

1. line 2 cookie sheets with waxed paper/ Place cookies in large food processor. Cover, process with on and off pulses until consistency of fine bread crumbs. IN large bowl, stir cookie crumbs and cream cheese until well blended (I just added the cream cheese in the food processor) it will be like a dough consistency.

2. Chop 8 oz of the candy coating, stir into the dough mixture. Roll dough into 1-inch balls, place on cookie sheet. Freeze for 30 minutes or until VERY firm.

3. In small microwaveable bowl, microwave half of remaining 28 oz candy coating on high for 1 minute at 30 second intervals. Stir. Continue microwaving and stirring in 15 second intervals until melted and smooth.

4. Remove half of the balls from freezer, using 2 forks roll each ball in coating, return to cookie sheet. Melt remaining candy coating and dip remaining balls.

5. in 1 quart resealable freezer plastic bag place chocolate chips and oil. seal bag. Microwave on high 35 to 50 seconds, squeezing chips in bag every 15 seconds until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles, and sprinkle with cocoa. Store covered in refrigerator.

Recipe from Mrs. Bliss and Betty Crocker Christmas Cookies

Peppermint Pretzels

Ingredients:

Pretzel rods
White almond bark (melting chocolate)
Andes Peppermint bites

Dip pretzels in white melted chocolate, sprinkle with Andes Peppermint bites. Let cool, the chocolate gets hard when completely cooled. Eat. YUM!

Salsa

In a word: YUM!


Ingredients:

3 large cans of diced tomatoes (28 oz)
2 onions, chopped
1 bunch of cilantro, chopped
1 Tbs garlic, about 3 or 4 cloves
2 cans diced chilies
1 can diced jalapenos
2 Tbs lime juice
Salt and pepper to taste
a dash of red pepper flakes (don't use if you don't want it with a kick)

I add 1 can of tomatoes with all onions, cilantro and blend in blender. Then I pour that into a bowl and blend everything else and combine, then salt and pepper to taste.

Recipe from Tyla Watson

Biscuits disguised as cinnamon rolls :)

My kids were requesting cinnamon rolls this past Sunday morning, and since I didn't have any yeast, this seemed like a good option, and I remember my Mom making them the same way when I was younger... YUM!


Ingredients:

2 cups white flour
1/2 tsp cream of tarter
2 tsp sugar
4 tsp baking powder
1 stick margarine
2/3 cup milk

Mix flour, cream of tarter, sugar and baking powder in a bowl. Using a pastry cutter, incorporate the stick of margarine until pebbly. gradually add 2/3 cup milk, knead 5 times on floured surface. Shape into biscuits. Bake at 425F for 7-8 minutes.

Sometimes I add fresh herbs for a yummier taste.

To make these into cinnamon rolls:

roll out dough into a large rectangle. Using a pastry brush, brush on melted butter. Then sprinkle brown sugar and cinnamon. Bake for 7-8 minutes. When they come out of the oven drizzle with a glaze made out of powdered sugar and milk.

Recipe for biscuits is from Lucinda Meyers Milton