Fried Rice (Photo credit: chooyutshing)

Fried Rice is best made with left over rice

2 boneless skinless chicken breast, diced

1/4 cup vegetable oil, divided

2 large eggs

1/2 large red bell pepper, diced

1/2 large sweet onion, diced

1/2 cup frozen sweet green peas, thawed

3 cups cooked white or brown rice

1/4 cup soy sauce

1 tsp chili-garlic sauce

4 green onions, sliced

Heat 3 TBSP oil in a skillet over medium-high heat. Add chicken, cook until browned and well done on the inside. Remove from skillet and set aside. In a small skillet, heat 1 TBSP oil over medium high heat. Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside. In the same skillet the chicken was cooked in, add 2 TBSP oil and heat over medium-high. Add bell pepper and onions; stir constantly for 5 minutes. Add peas, and next 3 ingredients; stir-fry 4 minutes or until heated through out. Stir in eggs and sprinkle with green onions.

Serves 4

1/2 tsp salt

1/2 tsp pepper

2 TBSP Dukes Mayonnaise

1 TBSP fresh lemon juice

Tangy Dill Sauce

Sprinkle fillets evenly with salt and pepper. Lightly brush with mayonnaise. Grill, covered with lid, over medium-high heat 10 minutes or just until fish flakes with a fork. Sprinkle with lemon juice.

Mix together 1/2 cup sour cream, 1/2 cup Dukes mayonnaise, 2 TBSP chopped fresh dill, 1/4 tsp grated lemon zest, 1 TBSP fresh lemon juice, and 1/2 tsp ground red pepper. Cover and chill 1 hour.

Slice 3 yellow squash and 2 zucchini in 1/4 inch thick slices and red bell peppers into 1 inch slices. Brush with mayonnaise; sprinkle with salt and pepper. Grill until tender crisp. Serve with fish.

Serves 4

1 (24 0z) package frozen beef ravioli

2 TBSP butter

1 ( 8 oz) package fresh sliced mushrooms

3 green onions, chopped

2 cloves garlic, minced

1 TBSP dried Italian seasoning

1 ( 10 oz) can petite diced tomatoes

2 TBSP chopped fresh basil

1 cup whipping cream

1/2 cup fresh grated Parmesan cheese

1/2 tsp salt

Prepare ravioli in a large Dutch oven according to package directions; Drain, set aside and keep warm. Melt 2  TBSP butter in the same Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute 6 minutes or until mushrooms are tender. Stir in tomatoes, basil, and cream; bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes. Stir in cheese; add salt. Stir in ravioli, toss to coat.

Serves 4

I know that my blog, compared to others’ is plain. The cook book will contain pictures, step-by-step instructions and much more. Once I get my recipes ready to publish, I will make my blog more interesting.

I hope some of you will take part. Thank you in advance.

Ann

6 TBSP butter, melted

6 TBSP powdered sugar

1 can (14 oz) sweetened condensed milk

3-3/4 cups sweetened flaked coconut

1 cup Dark Chocolate chips

1/4 cup whipping cream

Heat oven to 350

Grease a 13 x 9 x 2 baking pan. Combine cookie crumbs, melted butter and sugar in a large bowl. Firmly press in the bottom of prepared pan. Stir together sweetened condensed milk and coconut in a large bowl, mixing well. Carefully drop by spoonfuls over crust; spread evenly.

Bake 20 to 25 minutes or until edges of coconut begin to brown slightly. Cool.

Place chocolate chips and whipping cream in a medium microwave safe bowl. Microwave on medium ( 50 %) power 1 minute; stir. If necessary, microwave at medium in 15 second increments; stirring after each heating, until chips are melted and smooth. Cool until slightly thickened. Spread over cooled bars. Cover and refrigerate several hours. Cut into bars. Refrigerate leftovers.

Makes about 36 bars

1 cup Peanut Butter Chips

2/3 cup packed light brown sugar

1 egg

3/4 tsp vanilla

1-1/3 cups all-purpose flour

3/4 tsp baking soda

1/2 cup finely chopped pecans

Chocolate Glaze

Preheat oven to 350

Place butter and peanut butter chips in medium saucepan; cook over low heat, stirring constantly, until melted. pour into large bowl; add brown sugar, egg and vanilla, beating until well blended. Stir in flour, baking soda and pecans, blending well. Refrigerate 15 to 20 minutes or until firm enough to roll.

Roll a small portion of dough at a time on lightly floured bowl board, or between 2 pieces of wax paper, to 1/4 inch thickness. Keep remaining dough in refrigerator. With cookie cutters, cut dough into desired shapes; place on ungreased cookie sheets.

Bake 7 to 8 minutes or until almost set. Do not overbake. Cool 1 minute; remove from to pan to wire racks to cool completely. Drizzle  chocolate glaze over each cookie; allow to set.

Chocolate Glaze:

Place 1 cup Dark Chocolate Chips and one 1 TBSP shortening in a small microwave safe bowl. Microwave at medium (50%) power 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until melted and mixture is smooth.

4 (1) ounce semi-sweet chocolate squares

1/2 cup butter

2 (3 oz) packages cream cheese, softened

1/4 cup butter, softened

2 cups sugar, divided

6 large eggs, divided

1 tsp vanilla

2 TBSP flour

1-1/2 cups chocolate chips

2 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 325

Microwave first 3 ingredients in a 1 quart glass bowl at high 2 minutes; stir well. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed until creamy; gradually add 1/2 cup sugar; beat well. Add 2 eggs, 1 at a time, best until well combined. Stir in vanilla and 2 TBSP flour and 1/2 cup chocolate chips; set aside.

Beat remaining eggs in a large bowl at medium speed. Gradually add 1-1/2 cups sugar, beating well. Add melted chocolate mixture and 2 tsp vanilla.; mix until well blended. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended. Stir in remaining chocolate chips. Reserve 3 cups of batter; spread remaining batter evenly in a greased 13 x 9 baking pan. Pour cream cheese mixture over the top. Top with reserved batter, and swirl mixture with a knife.

Bake 40 to 45 minutes. Cool and cut into squares.

Makes 1-1/2 dozen

2 cups sugar

4 TBSP all-purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1/3 cup butter, melted

Pie Pastry

Preheat oven to 450

Combine peaches, sugar, flour, and cinnamon; set aside until syrup forms. Meanwhile make pastry. Mix together 2 cups all-purpose flour, 1/2 tsp salt, and 2 tsp sugar. Cut in 2/3 cup shortening with pastry blender until it resembles course meal. Sprinkle 6 Tablespoons ice water over mixture, stirring with a fork; mix with a firm stirring motion. Add more ice water if needed. Pastry is ready when it forms clumps and clings together when lightly squeezed with hands. Form into a ball; it will will be necessary to use pressure, and work quickly so as to not soften the shortening. Divide dough in half and roll out on a floured surface to 1/8 inch thick.

Bring peach mixture to a boil and cook over low heat 10 minutes or until fruit is tender. Cut pastry into a 10 x 8 inch rectangle. Spoon half of peach mixture into a 10 x 8 buttered baking dish; top with pastry. Bake  for 12 minutes or until golden brown. Spoon remaining peaches over baked crust. Roll out remaining pastry and cut into 1/2 inch strips; arrange in a lattace design over fruit. Return to oven for 10 to 15 minutes or until lightly browned.

3/4 cup butter

1 cup sugar

4 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1 tsp ground allspice

1-1/2 cups buttermilk

1 cup thick fruit jam (any flavor)

Fruit Frosting

Cream butter and  sugar in a large mixing bowl; add eggs and beat well. Sift dry ingredients together three times; add to creamed mixture alternately with buttermilk. Fold in jam. Pour into 2 greased and floured 9-inch cake pans. Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool on racks completely. Spread warm frosting between layers and on top and sides.

Fruit Frosting:

1 cup dried pitted dates

1 cup dried figs

1 cup raisins

1 orange, peeled

1 lemon, peeled

1/3 cup sugar

Chop dates, figs, and raisins in a blender or food processor. Cut orange and lemon in quarters; remove seeds, chop. Combine all ingredients in a medium saucepan over medium heat. Cook until mixture thickens, stirring constantly. Spread warm on cake. Let cool before serving.

2 TBSP olive oil, divided

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

1 can (14.5 oz)  Petit diced tomatoes, drained

2 cloves garlic, minced

1 pound shrimp, shelled and deveined

1 can ( 28 oz) crushed tomatoes

1 TBSP oregano

4 ounces Parmesan cheese, grated

Preheat oven to 350

Lightly grease a 11 x 15 baking pan. Cook orzo according to package directions; drain and toss with 1 TBSP olive oil. Stir in spinach, and drained petit tomatoes. Spoon into prepared pan.

In a medium saucepan over medium heat, cook garlic in remaining oil for 1 minute; add crushed tomatoes, and oregano. Simmer on low until slightly reduced. Add shrimp, cook until they are translucent, about 7 minutes. Season with salt and pepper to taste. Spoon over orzo mixture. Sprinkle with cheese. Bake for 10 minutes, or until cheese is melted.

Serves 8 to 10