Oreo Ball

A favorite of ours around holiday time is the classic cheese ball. But this year in addition to the classic we have a sweet Oreo Ball. A nice contrast to the usual and a sweet compromise to those who are not in the mood for savory. Today I will give you the recipe for both. You decide which one you like better. Now, Let's get started.

Old-fashion Ranch Cheese ball

Ingredients:

20 oz cream cheese
1 package of ranch dressing mix
1/2 to 1 cup slivered almonds

Let the cream cheese come to room temperature, then place in a large mixing bowl. Mix in the ranch dressing mix. Once incorporated is a spatula to form into a ball. move the large ball onto a plate with the almond slivers. Press the almonds onto the ball shaping it as you work. You might find it useful to use a piece of plastic wrap to press the almonds in and smooth the shape. let chill for an hour and presto you have a cheese ball.

Some additions can include 1/2 Cup shredded cheese or crumbled bacon bits. Press on the formed ball or mix in (or both.)



Oreo Ball

8 oz cream cheese
2 tbs milk
1/2 cup butter or margarine
1 1/2 cup powdered sugar
18 Oreo cookies crushed
1 cup mini chocolate chips

Once the cream cheese has come to room temperature stir together the cream cheese, butter and milk in a large bowl. Slowly add the powdered sugar. Crush and add the Oreos. Form into a ball in the bowl and transfer to a plate with the chocolate chips on it. Press the chips into the ball and shape as you go. Let chill for 1 hour. Serve with vanilla wafers, pretzels, or graham crackers.

Remember to refrigerate these when not consuming them.

There you have it folks. A treat for the sweet toothed and savory fan alike. Enjoy!



Tags: Oreo, cookies and cream ball, cheese ball, ranch cheese ball, bacon ranch cheese ball,

Fourth of July and a summer salad

Hello Everyone! I love celebrating independence day It's almost right up there next to Halloween and Christmas for me. I love the fireworks, parades, sticky popsicles that get everywhere and being with family. So in celebration of this amazing holiday I have a fun decoration you can make for next year and a summer salad for you to try this year.

This first craft is simple and a lot of fun. It's a star spangles garland. Feel free to get the kids involved in this one. Simply use a star shape template and cut lots of stars and strings them together. All you need is paper, a template (I used two different sized cookie cutters), scissors, yarn or string, a paper whole punch and tape. It's as simple as that. Hang it on your front door or you front room.



This Summer Salad comes courtesy of my Sister-in-Law. Thanks Sis.

Ingredients

1 12 ox box Pasta
1 can olives drained and sliced
6 oz sharp Cheddar cheese cubed.
1 cup mini pepperoni slices
1/2 bottle Italian dressing

Cook the pasta as instructed on the packaging. Once cooked run under cold water until cool, let drain. In a large bowl mix the cheese, pepperoni, and olives. Add the Italian dressing and pasta. Toss to coat and serve.



Have a happy and safe Fourth.

Giant Sugar cookie

Hey All! This week I made a giant sugar cookie for someone that I work with. It was a massive hit and it was so easy to make. I was a little intimidated but I wanted to make something special for my co-workers birthday and was quite pleased with the result. If you're not in the mood for a giant cookie you can still make regular sized cookies and I have even included the instructions for frosting below.

Old­ Time Soft Sugar Cookies

1⁄2 Cup Shortening
1⁄2 Cup Granulated sugar
1⁄2 Cup Brown sugar
1 Egg
3⁄4 Cup Milk
1 teaspoon Vanilla
1⁄2 teaspoon Baking powder
2 Cups All ­purpose flour

1. Cream together the shortening, granulated and brown sugar.
2. Mix in the egg, milk, vanilla, salt and baking soda.
3. Stir in the flour. Do not over mix.
4. Chill for 1 hour in the frig or 1⁄2 hour in the freezer.

For normal drop sugar cookies
5. Preheat the oven to 400 and lightly grease a baking sheet.
6. Drop by the rounded tablespoon two inches apart on a greased and bake for 7­9
minutes.

For one giant cookie. 
1. After chilling the dough grease a round baking sheet and place a generous amount of parchment paper on it. Grease and dust with flour the parchment paper.
2. Preheat over to 330.
3. Spread to about 10­-12 inches in diameter on the parchment with a spatula.
Tips: Keep in mind it will spread out a little while baking.
When spreading out the cookie leave the edged the same thickness as the rest. You may even make the center a little thinner for timely cooking.
4. Bake for 18-­22 Minutes. Turn every 7-­10 minutes if your oven heats unevenly.
5. Let cool completely on the pan and parchment then top to your heart delight.

Frosting
1/4 cup butter, softened (1/2 stick)
1- 1 1/2 lb powdered sugar
1/8-1/4 cup milk

1. Place  the butter and a small amount the powdered sugar in a medium sized bowl, and mix.
2. Add the 1/8 cup milk and more powdered sugar and mix.
3. Keep adding in the powdered sugar and milk in a little at a time until the desired stiffness is achieved.
Tip you can whip the frosting to make it a little stiffer.

There you have it a great way to look fancy without getting too technical or breaking the bank. I hope you enjoy trying this and have fun topping this

Enjoy!

Tags: cookies, cookie, giant cookie, frosting. 

Chicken Teriyaki Rice Bowl (Rumbi Island Copycat)

Hello everyone! Long time no post. Sorry for my long absence. Although I have not been posting recipes that I have still been trying new ones. To start (with what I am sure will be a flurry of posts) is a copycat recipe from Rumbi Island Grill: Spicy Hawiian Teriyaki Chicken Rice Bowl! 

Ingredients

Rice: 

2 Cans chicken stock or chicken broth

2 cups water

3 cups plain uncooked white rice

Sauce: 

6/8 cup of soy sauce

3 TBS brown sugar. 

1/4 TSP Worcestershire sauce

1 TBS corn starch

1/2 TSP garlic powder. 

1 TSP hot sauce

1/2 cup water

Chicken and veggies:

2 large chicken breasts, diced. 

2 TBS vegetable or canola oil

1 stock of celery, diced

2-3 large carrots, Shredded.

3 medium stocks of broccoli with florets cut into bit sized pieces and the stocks diced. rougly 1 1/2 cups for each

In a medium sauce pot place the rice, water and chicken stock. Bring to a boil and simmer for 15 minutes stirring only once. Fluff with a fork when done. 

For the sauce in a small pot add and stir all the sauce ingredients. Simmer on a low heat till the desired thickness is achieved. (About the thickness of gravy, to your liking)

In a large hot skillet cook your diced chicken until done. Add all of the vegetables and toss. Cover and let cook for 2 minutes or until the vegetables are just a little tender. Stir if needed. 

Serve with the rice and drizzle with sauce. 

It is so easy and so fantastic. The recipe that this is inspired from called for 4 carrots but that was way to many carrots for me so I think I will use only 2-3 carrots next time I make it. The original can be found at Desert Now Dinner Later. Enjoy!

Japanese Stir Fry

As you have probably noticed on this blog we like Asian food. A LOT! We watch anime, celebrate Chinese New Year. We are big fans of Asian culture and cuisine. So in the spirit of that lets have us a stir fry.

Ingredients:
1 9 oz package of udon noodles (usually in the ethnic food aisle or produce section)
2 medium carrots
16 oz bag frozen broccoli
half an onion chopped
2 tbs olive or vegetable oil
1/3 cup soy sauce

1. Start by preparing the udon noodle according to the package direction. Mine called for a 10 minute cooking time at a full boil.
2. Peal and slice the carrots and place in a microwave save bowl with the broccoli and 1 cup of water. Microwave for 3-5 minuted or until tender, then drain any remaining liquid.
3. Place a large skillet over medium high heat and add the oil and onion. Cook until translucent.
4. Combine carrots, broccoli, soy sauce, and drained noodles in the skillet with the onion.Careful not the splatter. Toss and let fry together and service.

You can always use what vegetables you have on hand. Leaks would go well in this as would squash if sauteed with the onion.

Sorry no photos for this one we devoured it before I every thought of it. Try it your self and see just how you like it.

Enjoy!

Asian Buffet: Home Style.

Hello friends! Sorry for my recent blogging absence. My computer decided it needed a vacation (or more like a doctor). But now I'm back and ready to post. Since it's been so long since my last post I thought I would do a recipe post extraordinaire! and post a fluffy of Asian recipes that you can try all at once. :) First up is an appetizer: Salt and Pepper Tofu with sweet and sour sauce. Second up is some mouth watering Mongolian Beef and Green Onions. Let's get cooking!

Ingredients:
1-14 oz block of tofu
4 TBS corn starch
Black pepper and salt to taste
Vegetable or canola oil

For a fancy saute:
1/2 TBS oil
2 chopped onions
1 TBS minced garlic
1 TBS minced ginger
1/2 TBS soy sauce
1/2 TSP brown sugar

Start by draining the tofu and patting it dry with a paper towel. Cut it into 1 inch cubes. Combine salt pepper and corn starch. Toss the tofu pieces in the corn starch mixture. Careful they don't fall apart.

In a pan heat up some oil. Add the battered tofu pieces and fry them on each side. Once each side is done, drain on a paper towel.

To add some extra flavor to the tofu heat up another pan on the stove with 1/2 TBS oil. Once the oil is hot add the rest of the saute ingredients, careful not to splatter. Saute for about 4 minuets or until the onions are translucent. Toss the saute and tofu together and serve along side the Sweet and Sour sauce.

Sweet and Sour Sauce

Ingredients:
3/4 Cup white sugar
1/3 Cup Vinegar
2/3 Cup water
1/4 Cup Soy Sauce
1 TBS Ketchup
2 TBS Corn starch

In a medium sauce pan place all the ingredients and stir to combine. Bring to a boil and stir it continually until it is thickened.

There, you have your appetizer. I only used about half the block of tofu seeing as it was only my husband and I for dinner. I haven't cooked with tofu before. I expected an interesting flavor beyond words, but I was pleasantly surprised to find that it was very mild. The saute added a nice bit of flavor to the mild salt and pepper tofu. It wasn't my favorite S&S Sauce, but try it for yourself and see if you like it.

Now on to the main course: Mongolian Beef and Green Onion

Ingredients:
2 TSP vegetable oil
1 TBS finely chopped garlic
1/2 TSP grater ginger
1/2 Cup soy sauce
1/2 Cup water
2/3 Cup dark brown sugar
1 LBS beef flank steak sliced 1/4 inch thick on the diagonal (I used a round steak, cut just as thin, and it was great)
1/4 Cup corn starch
2 bunches of green onions, cut into 2 inch lengths


Slice beef in 1/4 inch pieces and toss in a bowl with the cornstarch until coated thoroughly. Allow it to sit for ten minutes.

Heat 1 TSB of vegetable oil in a medium skillet over medium heat. Cook ginger and garlic until they get fragrant. Pour in the brown sugar, water and soy sauce and turn the heat to medium-high. Let thicken while you stir it. Remove form heat and set aside.

Once the cornstarch has adhered to the beef strips, heat a deep sided pan with some oil over medium high. Shake excess corn starch from the beef strips and place them one at a time into the hot oil. Cook until each piece is  crispy on its edges, about 2 minutes. Remove and place on a rack or paper towel to drain. Once all the beef is cooked empty the pan and return it to the stove.

Place in the pan the reserved sauce and beef. Stir to combine and add the onions. Cook for about 2 minutes or until the onions are softened and turn bright green.

Enjoy with rice and you have yourself a delicious meal. :) Today's recipes came from Sala at VeggieBelly.com, as well as NAG_GA, and VKarison at Allrecipes.com, respectfully.

Till next time! Enjoy!

Pizza Pinwheels

Howdy everyone! This weeks delectable treat is an appetizer that's good enough to be the main course: Pizza Pinwheels. Freshly baked and a real treat to have. I use pre-shredded cheese and sliced pepperoni so it come together in a snap. I made these when I had a bunch of people over and they disappeared very quickly. I hope they're are just as popular with your crew.

Lets get started!

Ingredients;
half a recipe of dinner roll (recipe found here)
1 package of sliced pepperoni
4 cups shredded mozzarella cheese

Begin by preparing the dinner roll dough as outlined till it has risen the first time. Note: you can use any sturdy bread recipe that makes about 24 rolls for this application. After the dough has risen it is ready to shape. Start by punching your dough down so it falls a little. Separate into two balls. Grease a rolling pin, a 2 baking sheet and your work surface. Work one ball at a time into rectangles. Top with cheese and pepperoni. With the longer side of the rectangle roll the dough just as you would cinnamon rolls. Slice every 1 1/2 to 2 inched and let rise covered for 30 minutes on a greased baking sheet. Preheat the oven to 350 degrees. Bake for 10-15 minutes. Let cool slightly and serve. Keep left overs in the fridge for one week. (If they last that long)

There it is. It's that simply. I like to serve these along side some hot marinara sauce and cool creamy ranch. How ever you like to eat them ... Enjoy!