Recipes

Shrimp and Mushroom Pad Thai Noodles

Nicole


A few days ago we had our water off for most of the day because of a broken pipe that was being fixed. I had one dinner planned, but at the last minute I changed it up for something a little easier like frozen egg rolls. I needed to make something that didn’t require the use of water. I had enough bottled water to wash my hands, but not enough to cook with. I didn’t want to pick anything up for dinner because we are still doing our “no eating out for a month” challenge.  Frozen egg rolls would be perfect!

I needed something to go with the egg rolls, but I didn’t have a clue what to make. I remembered that we had a box of rice noodles in the pantry that I had been meaning to use. I wasn’t sure what to do with them. I received the box in the mail to try. After looking online for a while at a few different recipes I decided to take what I liked and what I had on hand and put them all together.

Everyone in our house loved this. Actually raved about it! This was the first time I have ever had rice noodles and I must say I love them, and I love this recipe!!


Ingredients:
  • 1 cup salad shrimp cooked or precooked
  • 1 tbsp. vegetable oil
  • ½ medium onion chopped
  • 2 cloves garlic minced
  • 8 oz. box Pad Thai Rice Noodles (such as Annie Chuns)
  • 4oz can of mushrooms drained
  • 1 teaspoon pure black sesame oil
  • 3 + tablespoons of soy sauce adjust to taste (you may want to use reduced salt)
  • 1 teaspoon sugar
  • 1 egg

Directions:
  1. In a large bowl soak rice noodles for 10 minutes in extremely hot water. If your tap water doesn’t get very hot you may want to soak them in water than has been boiled.
  2. As the noodles are soaking sauté chopped onion in oil in a large skillet until it starts getting a golden hue, then add the garlic. Sauté until the garlic becomes fragrant.
  3. Add mushroom, shrimp, sesame oil, sugar and soy sauce cook for about 5 minutes or until the shrimp are cooked then add drained rice noodles
  4. Mix well so that the noodles and the other ingredients are well blended together. This can be a challenge because initially the rice noodles are not very cooperative!  Cook an additional for 5 minutes or so making sure that the dish is well heated, then add additional soy sauce if needed.


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Recipes

Dad’s Stuffed Peppers

Nicole

When I was a kid my Dad would make my Mom stuffed peppers occasionally because she loved them so much. Unfortunately when my Dad passed away his stuffed pepper recipe went with him. I have never found any place he had written it down. After a lot of looking around and my Mom and I putting our heads together we think we have come up with my Dads recipe.

Like I said before they are my Mom’s favorite so I decided to surprise her with an early Mother’s Day dinner of stuffed peppers. She was so surprised and so happy. She said they were fantastic and just like my Dad’s. 

Ingredients:
  • 4 medium green bell peppers
  • 1 lb ground round
  • 1 cup chopped onion
  • 1 cup frozen corn kernels
  • 1 cup cooked rice
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 1 small can tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  •  1 teaspoon dried basil
  • 1/2-1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup shredded sharp cheddar cheese grated

Directions:
  1. Preheat oven to 350 degrees
  2. Wash bell peppers then cut them in half.  Bring to a boil a large pot of water and place the pepper halfs into the water. Steam the peppers in the water for 15 minutes until the peppers are soft.
  3. After the peppers are soft remove them from the water and allow them to dry off.
  4. Place a skillet on a medium high and brown your ground beef. Once the meat is browned drain, then add the onion, and cook until the onion is tender.
  5. Next add corn, rice, stewed tomatoes,  tomato sauce, salt, pepper, basil,  garlic powder, salt, and pepper . Mix together well and heat for an additional five minutes.
  6. Remove your skillet from the heat
  7. Place each of your pepper halves in a baking pan and being to stuff peppers. Fill each pepper half to the top, and then top with cheddar cheese
  8. Bake at 350 degrees for 35 or until heated through



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Recipes

Soft Pretzels

Nicole


Ingredients:
  • 3 cups bread flour
  • 3 tablespoons Sugar
  • 3 tablespoons nonfat dry milk powder
  • 1-1/2 teaspoons salt

ADDITIONAL INGREDIENTS:
  • 1 cup water (70° to 80°)
  • 2 tablespoons butter or margarine, softened
  • 1-1/2 teaspoons active dry yeast
  • Beaten egg white, Kosher Salt, Melted Margarine optional

 Directions:
  1. Combine the first four ingredients. Store in a re-sealable plastic bag.
  2. Yield: 1 batch (3-1/3 cups total).
  3. To prepare pretzels: Place water in bread machine pan. Add mix. Top with butter and yeast. Select dough setting (checks dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Divide into 12 portions; shape each into a ball. Place on lightly greased baking sheets. Cover and let rise in a warm place for 1 hour. Roll and twist into pretzel shapes if desired, brush tops with egg white and sprinkle with Kosher Salt. Bake at 350° for 8 minutes or until lightly browned. Brush with melted margarine. Serve warm, and Enjoy!

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Recipes

Nilla Wafer Banana Bread

Nicole

This is fantastic sweet banana bread. The Nilla Wafers truly made the bread fantastic. This was like eating a bread version of banana pudding. It was a bit labor intensive crushing the Nilla wafers, but a Ziploc bag and a rolling pin did the trick. I love this recipe and can’t wait to make it again. Fantastic doesn’t even being to describe it. You can’t beat it nice and warm.
Ingredients:
  • 1-1/2 cups flour
  • 35 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
  • 2-1/4 tsp. Baking Powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) margarine or butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup milk
  • 3/4 cup Walnut Pieces, divided

 Preparation:

  1. PREHEAT oven to 350°F. Mix flour, wafer crumbs, baking powder and salt; set aside.
  2. BEAT margarine and sugar in medium bowl with electric mixer on medium speed until creamy. 
  3. Add eggs; beat until light and fluffy. Blend in bananas. 
  4. Add flour mixture alternately with milk, beating well after each addition. 
  5. Stir in 1/2 cup of the walnuts. 
  6. Spread into greased 9×5-inch loaf pan. 
  7. Sprinkle with remaining 1/4 cup walnuts.
  8. BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. 
  9. Cool 10 min. Remove from pan

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Recipes

Country Comfort Potato Casserole

Nicole



Visually this is not a very appealing recipe, but it’s a fantastic side dish. I made this to go along without Easter dinner and everyone would crazy over it. I received more compliments than I expected too, and a ton of recipe request. This recipe is called comfort casserole for a good reason. Who needs a hug when you can add potatoes? Add a little ham in there and it would be comfort casserole. We all really enjoyed this recipe and I bet you will too!


Ingredients:
  • 2lbs Red Potatoes cubed
  • 6 slices of bacon
  • 1/2 cup green onions
  • 4 ounces of sour cream
  • 4 ounces of cream cheese
  • 3/4 cup cheddar cheese
  • Salt and Pepper
Directions:
  1. Boil 2lbs of cubed red potatoes until tender. 
  2. Pan fry 6 slices of bacon then allow the bacon to cool, and dice.
  3. Reserve one tablespoon of bacon
  4. Remove all of the bacon grease from the pan, but one tablespoon.
  5. To the one tablespoon of bacon grease and remaining bacon add a half cup of sliced green onions sauté until soft.
  6. To the bacon and the green onions add a half of cup of sour cream and mix diligently, then add salt and pepper to taste.
  7. Fold potatoes into the cream sauce, and coat evenly.
  8. Add the diced potatoes mixture to a baking dish
  9. Sprinkle cheese and reserved bacon to the top of the potato mixture
  10. Bake on 350 for 15-20 minutes 

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