Chop Suey

CHOW MEIN
1 lb. lean ground turkey (hamburger will work too)
1 onion chopped
2 beef bouillon cubes
 1/2 cup hot water
4 oz can of sliced mushrooms drained
1/3 cup soy sauce
4 Tbl. cornstarch
1 - 6 1/2 oz can water chestnuts drained and halved
28 ounce can stir fry veggies
10 ounce can of chow mein veggies or bean sprouts


Brown the ground meat in a large skillet. Do not add oil. Add onion to the browned meat and continue to cook over low heat for 5 min. Drain off any fat that has accumulated. Dissolve bouillon in hot water, add mushroom juice to bouillon and add to the meat along with the soy sauce and cornstarch (mix those until smooth before adding)Bring to a boil and then reduce heat and simmer stirring constantly until thickened. Stir in Mushrooms, water chestnuts, bean sprouts, and Chinese vegetables cooking until just heated.
You can use one lb.  ground beef or ground turkey , I use mushrooms pieces and stems 6.5 oz can. I use sliced water chestnuts and sometimes I use the larger can of veggies and no can of sprouts.

Serve with chow mein noodles or rice.

Libby's® Pumpkin Cranberry bread

Ingredients

• 3 cups all-purpose flour
• 5 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup orange juice
• 1 cup fresh or frozen cranberries (I cut them in half)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutritional Information

Amount Per Serving  Calories: 257 | Total Fat: 10.2g | Cholesterol: 35mg

Out of This world Party Mix

1 package of Hidden Valley Ranch dressing mix (1 oz)
1 bottle of Orville Redenbacher popcorn oil

1 box of Crispix
2 cans of nuts, any kind you like
1 bag Goldfish crackers or 1/2 bag oyster crackers (2 cups)
1 bag crunchy cheesies (5 cups)
1 large can of potato sticks (2 cups)
3 cups broken pretzels
1/2 box Wheat thins, broken in half Or clean your cupboards, hehe

Mix snack foods together. Whisk together the oil and dressing.
In HUGE roaster, fold oil mixture to the snack food mixture.
Bake in oven for 1 hour at 250º stirring every 15 minutes.

BEWARE, this snack is more addicting than the chex mix one.
It makes two FULL ice cream pails of a scrumptious snack.

Chocolat Malt Frosting

2 Tbls. butter
1/2 teasp. vanilla
2 cups powdered sugar
1/4 cup malted milk powder
1/4 cup unsweetened cocoa
milk

Partially melt butter with vanilla. Sift together sugar, malt and cocoa in mixing bowl. Add butter and vanilla. Then add and mix milk 1 Tbls. at a time to desired consistency.

Makes enough for 24 cupcakes or one 9 x 13 cake.

Layered bars

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

 

1 cup white vanilla baking chips

1 cup semisweet chocolate chips

1 cup party peanuts

1 cup cashew halves and pieces

1 can (14 oz) sweetened condensed milk (not evaporated)

 

DIRECTIONS

  Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.  

 

If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes. 

 

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, peanuts and cashews evenly over crust. Pour condensed milk evenly over top.  

 

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. Cut and enjoy.

 

**Any of your favorite nuts may be used, and dried fruit or coconut could be added. Be creative. 

***I did rough chop the peanuts a bit. 

 

Peach Crisp

1/2 c. quick cooking oatmeal
1/2  packed brown sugar
1/4 c. all-purpose flour
1/4 c. butter
2 1/2 lbs. peaches (I used 5 med)
1 tsp. cinnamon
1/4 tsp. salt

Combine oats, sugar, flour, cinnamon and salt. Add butter and mix. Cut butter into oats mixture. Arrange sliced peaches in a  8 x 8 inch baking dish. Cover with 1/2 cup sugar (your choice). Sprinkle crumb mixture evenly over fruit.

Bake the crisp uncovered in a pre-heated 350°F oven for 40 minutes or until fruit is tender. Serve with whipped cream or topping. Can be made with other fruit.

Strawberry Sorbet

1 1/2 pounds fresh strawberries cleaned and hulled
1/2 to 3/4 cup sugar (depending on the sweetness of berries)
pinch of salt
1/2 cup half and half



Puree in blender until smooth. Pour into ice cream freezer  until slushy. Pour into freezer container and place in freeze until firm.
Enjoy.