Kung Fu Panda Noodle Soup

Ingredients:

2 tablespoons canola oil
½ cup yellow onion finely chopped
½ cup celery finely chopped
½ cup carrots sliced in 1/2-inch rounds
1 clove garlic, minced
1-inch piece fresh ginger, grated
1 whole baby bok choy, chopped into ½-inch pieces (approx ½ cup total)
½ cup sliced mushrooms (Shitakes)
4 cups chicken broth
1 cup water
2 rounds of Udon noodles (it comes 3 rounds in a pkg so you’ll have one round left over; Soba would work too)
Soy sauce taste
Dash of sesame oil
Cilantro for garnish
Green onion for garnish


Directions:

In large soup pot, heat oil over medium heat

Add onion, celery, carrots; stir and sauté for approximately 1 minute

Add garlic and ginger; give it a stir and add Bok Choy, mushrooms, broth and water

Bring to boil then add Udon noodles, give it a good stir and cook for 3 minutes

Remove from heat, serve in bowls topped with soy sauce, sesame oil, cilantro and/or green onion

Peanut Butter Balls

Ingredients:

1 cup sugar
1/2 cup dark corn syrup
1/2 white corn syrup
2 cups crunchy peanut butter
4 cups rice cereal

Directions:

In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.

Paula Deen's Potato Casserole

Ingredients:

8 tablespoon (1 stick) butter
1 small bell pepper, sliced thin
1 small onion, sliced thin Salt & Pepper to taste
1/2 cup sour cream
2 cup mashed potatoes
1 1/2 cup grated Cheddar cheese
4   medium potatoes, cooked
6   slices of bacon, cooked crisp

Directions:

Preheat oven to 350 degrees.  Spread mashed potatoes evenly on bottom of casserole dish.  Layer sour cream evenly over top.  (Each time you add a layer, sprinkle on a little salt and pepper.)  Saute onion and bell pepper in butter; evenly layer over top of sour cream.  Next, layer with 1/2 cup Cheddar cheese.  Slice potatoes and layer over cheese until top is completely covered with potatoes.  Finally top with remaining 1 cup cheese.  Bake for 25-30 minutes.  Remove from oven and crumble bacon over top.

Red Velvet Creme Brulee

Ingredients:

1 1/2  ounces dark chocolate, finely chopped

3 egg yolks

2 tablespoons sugar, divided, plus more for topping

1/2 cup heavy cream

1/4 cup buttermilk

1/2 vanilla bean, split

2-3 drops red food coloring

Directions:

Preheat oven to 300 degrees F.

Place the chopped chocolate in a small bowl.  Set aside.

In a large bowl, whisk together the egg yolks and 1 tablespoon of sugar.  Set aside.

In a saucepan over medium heat, bring the remaining tablespoon of sugar, heavy cream, buttermilk, and split vanilla bean to a simmer.  Once the mixture starts to get foamy, remove from heat.  Take out the vanilla bean halves and scrape out the seeds, adding the seeds back to the mixture.  Pour the mixture over the chopped chocolate and let sit for one minute.  Gently stir until the chocolate is completely melted.

Slowly pour half of the chocolate mixture into the eggs while whisking.  Continue to whisk, and slowly pour in the remaining chocolate mixture.

Add 2 drops of the red food coloring and whisk.  Add another drop if needed.

Strain the custard into a spouted measuring cup.  Evenly divide the custard between two ramekins.

Place the ramekins into a baking dish.  Pour boiling water into the baking dish until the water comes up to about the custard level.

Bake 25-60 minutes (depending on the size of the ramekin), or until the custard is set (it should still be jiggly in the center).  Remove the baking dish from the oven and let the ramekins cool in the water bath.

Transfer to the refrigerator to chill for at least 4 hours.

Once chilled, sprinkle a generous amount of sugar on the top of each custard.  Using a kitchen torch, caramelize the sugar.  (If you don’t have a kitchen torch, place the ramekins under the broiler until the sugar is caramelized, keeping a close eye on them.)  Let sit about 5 minutes before serving.

Tater Tot Breakfast Bowl

Ingredients:

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

Directions:

In a large skillet, melt the butter and scramble the eggs.

In a separate large skillet, cook the Tater Tots according to package directions.

In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.

Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve.

Bacon & Jalapeno Tater Tots with Cheddar Dip

Ingredients:

1 bag of tater tots
1 lb bacon
4-5 jalapenos (depending on how big they are)
tooth pics





 Directions:

Preheat oven to 375 degrees or preheat oil to 375 degrees in a deep fryer or deep skillet with oil.  Slice jalapenos into thin rings.  Slice the pound of bacon slices in half.  Place 1 ring of jalapeno on a tater tot and wrap with a half slice of bacon, secure with a tooth pic and set aside. 

Continue for remaining taters.  Place onto baking sheet lined with foil and bake 20 minutes or until bacon is crisp and brown OR place taters into deep fryer and fry for 3-5 minutes or until brown and crispy.  For both methods drain taters on paper towels to remove excess grease.  Serve with cheddar dip below!

Cheddar Dip


2lb block Velveeta cheese
1 cup cheddar cheese
1 16 oz jar of salsa

Melt cheese with salsa in microwave until melted or place in crock pot on low.  Stir and serve with tots!

8-Layer Dip

Ingredients:

1 can (16 ounces) re-fried beans
2 teaspoons fresh lime juice
Coarse salt and ground pepper
1/2 cup sour cream
1/2 cup grated cheddar (2 ounces)
1 can (4.5 ounces) chopped green chiles
2 plum tomatoes, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
1 cup shredded romaine lettuce
2 scallions, chopped
Tortilla chips, for serving


Directions:

In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper.

Transfer to a serving dish. Top with sour cream, cheese, chiles, tomatoes, avocado, lettuce, and scallions.

Serve with tortilla chips.