Thai Peanut Chicken Stir Fry

I made this for dinner and the family loved it. What you see in the picture is only half of what this made. We fed 2 adults and 2 children ages 2 and 4. I can assume this would easily feed 4-5 adults or a family of 6. At Costco they have a vegetable blend just for stir fry. It is a large bag next to their other vegetables. I hope you enjoy!

Ingredients

2 cups uncooked white rice
4 cups water

3 T soy sauce
2 T creamy peanut butter
2 tsp red wine vinegar
1/4 tsp red pepper flakes or cayenne pepper
1/4 cup water
3 T olive oil
4 boneless skinless chicken breasts -cut into thin strips
3 T chopped garlic
1 tsp ginger powder
3/4 chopped green onions
3 cups of chopped or frozen vegetables
1/3 cup of unsalted dry roasted peanuts

Directions

1- Combine rice and water into a saucepan over medium-high heat. Bring to a boil, then reduce heat to low cover and simmer for 20 minutes, or until rice is tender. In a small bowl stir together soy sauce, peanut butter, vinegar, red peppers and water. Set aside.

2-Heat oil in skillet or wok over high heat. Add chicken, garlic and ginger. Stirring constantly until chicken is golden on the outside, about 5 minutes.

3- Reduce heat to medium, and add green onions, vegetables, peanuts and peanut butter mixture. Cook stirring frequently, for 5 minutes or until vegetables are tender and chicken is fully cooked through. Serve over rice and Enjoy!

North Carolina Pulled Pork BBQ

Ok for those that don't know my husband severed an LDS Raleigh, North Carolina Mission. This is his favorite thing that he remembers from there and he happened to find it at a Golden Corral Buffet. It was exactly what he remembered and so I had to try and find a recipe that could get me close with the ingredients I had on hand. I found a recipe here and had to tweak it a little but it came out close enough that he said he felt like he was eating Southern BBQ again. So I hope you enjoy! I will borrow a picture until I can make it again

Ingredients:

• 2 onions, quartered
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (4 -6 lb) pork butt or 1 (4 -6 lb) shoulder roast
• 1 3/4 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/3 cup + 2 teaspoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1 tsp salt
  

Directions:

1. Mix first 5 ingredients and rub onto pork.
2. Place Pork into Crock Pot
3. Mix final ingredients together and pour into Crock Pot with Pork. Some people apparently will save a portion of this sauce to pour on later. But I just put it all in with pork.
   
4. **4 hours on high, or better yet all night on low till dinner.
5. Before serving shred meet. If you left it in all night just try to pull it out without it shredding on its own. Plate it with some potatoes or any of your favorite BBQ sides. Works wonderfully as a sandwich on some hard rolls.
6. Enjoy!
   

Crock pot Cheesy Ham and Potatoes

I made this today. It turned out great. My daughter even told me that it was good and I am the best mommy. She cracks me up! I used kale, broccoli, green onions, and cauliflower because I had a lot from my bountiful basket to use up. Also with all my Crock pot recipes I will line my Crock pot with a liner. It makes for easy clean up.

Ingredients
9 small potatoes or 3 large, peeled and quartered
1 cup cooked ham, cubed
2-3 cups of vegetables (your choice)
1 cup sour cream
1 can cream of chicken soup
1 packet South Eastern Mills Cheese Sauce powder
2 cups Cheddar cheese

Directions
Mix together cheese powder, cream of chicken soup, sour cream and 1 cup of cheese. Next add potatoes, ham, and vegetables into sauce. Pour ingredients into Crock pot and smooth. Finally sprinkle remaining cheese on top. Cover and cook for 5-6 hours on high. Enjoy!

Chicken Parmigiana Casserole

This was a very yummy casserole. My younger sister originally came up with this recipe. I hope that you enjoy. You can add more or less sauce based on preference. Hope you enjoy. I took a picture however my point and shoot wouldn't take the picture I was going for. So no picture this time.

Ingredients

2-3 Chicken breasts (cubed)
1 jar Spaghetti Sauce
1 1/2 Cup Parmesan Cheese
2 cups Mozzarella Cheese
2 cups Bread Crumbs
1 box of linguine noodles

Directions

Cook chicken in a frying pan in 2 tablespoons of oil with salt and pepper to taste. Follow directions to cook noodles. Once chicken is fully cooked and slightly browned mix chicken, sauce and 1/2 cup of Parmesan cheese in a bowl. Once noodles are finished toss lightly in sauce. Pour noodles and sauce into a 9x13 pan. Cover with Mozzarella Cheese. Mix together bread crumbs and the rest of the Parmesan Cheese and spread on top of cheese layer. Finally cook in oven at 350 degrees for 30 minutes.

Broccolli Salad

I have made this for the last few family gatherings, and was given a gentle shove to share it. So here it goes, now if you need measurement I cannot give them to you, so use your best guesses and experiment a little.

a couple to a few heads of broccoli (chop the florets up small, unless you like them big)
bacon pieces (anything from bacos to chopped fresh bacon will do, choose your favorite)
shredded cheese (I like the fiesta blend)
dried cranberries
onions (chopped, fresh)
mayo to taste (I prefer enough to help keep everything together)
sugar (about a 1/2 cup, but you may like it sweeter or less sweet you decide)
vinegar(about 1/2 cup too, but the same applies here as with the sugar)
pepper to taste

Mix it all up together and that is pretty much it. Maybe Melanie will add a picture for me one of these days

French Toast Casserole

I made this for our mothers day dinner the last couple of mothers day we decided on breakfast for dinner it has been fun and tastes great this is the one I tried this year.

1 Loaf bread

2 8 oz packages cream cheese

2/3 cup maple syrup

12 eggs

2 cups

11/2 cups brown sugar

1/2 cup butter or margarine

11/2 tbsp cinnamon

Melt brown sugar, butter and cinnamon until it forms a paste, spread into the bottom of a 9x13 pan. Cut bread into cubes. Put half of the bread on top of the paste. Soften cream cheese in the microwave stir in syrup. Pour mixture over bread, spread on until even. Combine eggs and milk together. Put remaining bread cubes on top of cream cheese mixture pour egg mixture over bread. Sprinkle top with cinnamon. Cover and refrigerate for a few hours or over night. Cook on 350 degrees for 30 minutes or until set.

Crock Pot Pot Roast

You know it, you love it, and now, you can make it for your very own family! The beloved pot roast in a crock pot! Here's what you do:

Ingredients:

1 large or 2 medium white onions, cubed
1-2 bags of baby carrots or 5 whole carrots cut in 2 inch logs
4 Russet potatoes, cubed
4-5 lbs. Beef Chuck Roast
Worchestire Sauce
Garlic Powder
Garlic Salt
Black Pepper

Directions:

Layer the bottom of your crock pot with enough water to just cover the bottom of the pot. Lay your onions scattered along the bottom. Sprinkle 1 tsp. each of garlic powder, garlic salt, and black pepper. Sprinkle worchestire sauce over the onions. Place layer of carrots next, followed by the pot roast, and then place the potatoes around the pot roast. Sprinkle another 1 tsp. of garlic powder and garlic salt over the top of the roast, and top with more worchestire sauce.

Let cook for 8-10 hours on low, or 4-6 hours on high.

Enjoy!