Sunday, January 11, 2009

Chicken Broccoli Lemon Stir Fry

3 Tbsp soy sauce
2 Tbsp rice vinegar (you can use reg if you want)
2 Tbsp[ honey
2 garlic cloves, minced
1/4 tsp crushed red pepper
1 1/2 lbs boneless skinless chicken, cut in 1/2 inch slices
2 Tblp canola oil (or any oil)
1 1/2 lbs broccoli, sliced
1 small lemon
2 tsp cornstarch (dissolved in 1 Tbsp water)
2 Tbsp toastes sesame seeds (optional)

In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a place. Repeat with more oil and remaining chicken. Wipe skillet with a paper towel. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes. Add reserved marinade, cornstarch mixture, chicken and any accumulated juices from place. Bring to a boil, cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Crepes (the recipe we had growing up!)

3/4 cup flour
1 1/2 tsp sugar
1/4 tsp baking powder
1/8 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1 tsp vanilla (for dessert crepes)

Mix flour, sugar, baking powder, and salt in a bowl. Add the rest of the ingredients. beat with electric mixer just until smooth, scraping down sides of bowl. Cook (I'm sure you all know how!)

Suggested toppings:
strawberries, bananas or any fruit
powdered sugar
whipping cream


Cut cabbage (green/purple mix, or whatever)
miracle whip
poppyseed dressing
raisins or craisins
apples cut bite size

Put cabbage in bowl and add miracle whip and poppyseed dressing until moist enough... about 2/3 miracle white to 1/3 poppyseed dressing, or whatever you like. Add the raisins/craisins and apples. Eat it up!


1/2 c sugar
2 c water
5 whole cloves
4 allspice berries
1 cinnamon stick
1/2 piece ginger root
2 cups orange juice
1 cup lemon juice
4 cups apple cider or juice

Combine sugar and water; boil 2 minutes. Remove from heat and add spices. Cover and allow to stand in a warm place for 1 hour. Strain. Add juices and cider. Bring quickly to a boil. Remove from heat and serve at once.

Friday, January 9, 2009

Cream Cheese Frosting

Blend together
  • 3 TBSP butter
  • 4 oz cream cheese
  • 1/2 pound powdered sugar or honey
  • 2 tsp vanilla

Butterscotch Cream Pie

Make as directed for Vanilla Cream Pie but add brown sugar instead of white sugar and increase butter to 3 TBSP.

Chocolate Cream Pie

Make as directed for Vanilla Cream Pie but increase sugar to 1 cup and add in 2 squares of chocolate ( or 3 TBSP chocolate and 1 TBSP butter) to milk.

Vanilla Cream Pie

  • 3/4 cup sugar
  • 1/3 cup flour or 3 TBSP corn flour
  • 1/4 tsp salt
  • 2 cups milk
  • 3 slightly beat egg yolks
  • 2 TBSP butter
  • 1 tsp vanilla


In a sauce pan combine sugar, flour and salt. Stir in milk gradually. Stir over medium heat until bubbly. Remove from heat. Add small amount of mixture to yolks then add yolks to pan. Cook 2 more minutes. Remove from heat. Add butter and vanilla.

Hanukkah Cookies

  • 2 Cups flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 egg
  • 2 tsp baking powder
  • 1/3 cup butter
  • 1 tsp vanilla


Cream butter and sugar in a large bowl. In another bowl beat egg and add milk and vanilla. Add to creamed mixture. Mix together dry ingredients then add to creamed mixture. Refrigerate dough one hour. Dust a pastry board with flour and roll out dough 1/4 inch thick. Cut with cookie cutters and bake on greased sheet for 12 minutes at 350.

Tuesday, January 6, 2009

Cheese Sauce for Veggies (tastes like mom's!)


3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese


Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables. Makes 2 cups.

Thursday, January 1, 2009

Creamy Poppy Seed Dressing


1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip)
1/4 cup milk
1/4 cup white sugar
1/8 cup distilled white vinegar
1 tablespoon poppy seeds

Mix and Enjoy!