1 lb ground pork, chicken or turkey
1/3 cup finely chopped bamboo shoots
1/4 cup finely chopped green onions
1 Tbsp dry white wine
1 Tbsp water
1 tsp cornstarch
1 tsp sesame oil
1/2 Tbsp fresh grated ginger
Mix all together and place about 1 Tbsp of mixture in each wonton wrapper. Place 2 Tbsp peanut oil in a pan and heat oil. Add pot stickers and brown about 2 minutes. Don’t move the pot stickers in the pan the will stick a little but will release after finished cooking. Add 1/4 cup of water to pan, cover and cook about 5-7 minutes.
1/2 cup soy sauce
2 tsp sugar
1 tsp rice wine vinegar
1/2 tsp sesame oil
Mix all together and dip your pot stickers if you like!:)
In a 9 inch spring form pan place a piece of parchment paper on the bottom, lightly spray with nonstick spray. Preheat oven to 325 degrees.
2 cups Almond short bread cookie crumbs
2 Tbsp sugar
1/2 cup butter
In a small bowl add cookie crumbs, sugar and butter. Stir until are crumbs are moistened. Place in the bottom of your prepared spring form pan and up the sides about 1/4 of an inch. Place in freezer while you make the filling.
4-8 ounce blocks of cream cheese,room temp
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3/4 tsp coconut extract
3 eggs, room temperature
3/4 cup cream of coconut
In mixer beat cream cheese until fluffy. Add sugar, cornstarch, vanilla and coconut extract beat until combined. Add eggs one at a time beating on low just until egg is combined. Stir in Cream of coconut. Pour into prepared pan. Bake for 75 minutes until center is just set. Place on rack cool for 15 minutes and then run knife around edge. Continue to cool for another 45 minutes. Place in fridge and let set at least 3 hours.
3/4 cup heavy whipping cream
1 cup chocolate chips
1 tsp vanilla
In a sauce pan on medium heat add whipping, chocolate chips and vanilla. Heat while stirring until smooth. Remove from the heat and let stand until room temperature.
Top cheesecake with ganache and toasted coconut place back in fridge overnight!
Happy National Cheesecake Day 2013
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 8/1/13
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
9 chicken breast tenders
1 bag of kettle chips, smashed. I use my ninja!;)
2 eggs beaten
1 cup buttermilk
In a bowl add beat together eggs and buttermilk. Place chicken tenders in bowl and stir to cover chicken. In blender place chips and pulse till crumbs. You can also place them in a large ziplock and smash to crumbs.
Place chip crumbs in shallow bowl. Pull chicken out piece at a time and dip and cover in crumbs. Place on lined baking sheet. Bake 25-30 minutes. Serve with your favorite dipping sauce and ENJOY!!:)
Hot Fudge Sauce
2 cups Sugar
4 Tbsp flour
2/3 cup cocoa powder
2 cups milk
4 Tbsp butter
2 tsp vanilla
In a bowl whisk together dry ingredients. Over Medium heat combine milk, butter and vanilla, until butter melts. Add dry ingredients to milk mixture, stirring constantly. Bring to boil, stirring until thick and smooth, about 5 minutes. Cool and place in fridge until ready to use.
10 oz. semi sweet chocolate, chopped
1 cup butter, cut into pieces
4 Tbsp cocoa powder
2 cups sugar
2 tsp vanilla
1-1/2 cups flour
1/2 tsp salt
Preheat oven to 350 degrees. Spray 2- 8×8 square pans and line the bottom with parchment paper. Set aside.
Melt chocolate and butter slowly in a pot over low heat. Remove from heat, stir in cocoa powder and sugar. Whisk in vanilla and eggs one at a time. Finally stir in flour and salt. Pour into your prepared pans and bake 25-30 minutes. Let cool on rack.
Ice cream layer
In a 8×8 pan lined with parchment paper spread 1 gallon of softened ice cream into bottom of pan. Place in freezer until ready to assemble. I used vanilla put you can use whatever flavor you like.
Place 1 layer of cooled brownies on a cake board. Place ice cream on top and then second layer of brownies. Wrap tightly in plastic wrap and place in freezer until ready to top and serve.
Top and serve
Cut into squares. Drizzle with warm hot fudge sauce. (Pop fudge sauce into microwave to heat)
Top with a dollop of whip cream and a cherry!! ENJOY 😉
Preheat oven to 350 degrees. Grease 1 9×5 loaf pan
1-1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 Tbsp melted unsalted butter
2 large eggs, room temperature, slightly beaten
1 cup mashed banana
1/2 cup low fat buttermilk
1/2 tsp vanilla
1 shot espresso
1/3 cup mini chocolate chips
1 banana for top
In bowl sift together flour, baking powder, baking soda, salt and cinnamon. Stir in sugar. Set aside. In another bowl stir together banana, eggs, butter, buttermilk, vanilla and espresso. In your bowl of dry ingredients make a well in the center and stir in wet ingredients until flour disappears. Stir in chocolate chips. Pour into prepared pan. Slice one banana and set on top of batter down the center. Bake 40-50 minutes until toothpick inserted in center comes out clean. ENJOY 🙂
3-4 large artichokes, tops cut off
1 cup garlic herb bread crumbs
1/2 cup grated Parmesan cheese
Olive oil for drizzling
Cut tops off artichokes. Place crumbs and Parmesan in a small bowl,combine. With a spoon place crumb mixture in between leaves of artichokes. Drizzle tops with olive oil. Place in a large pot with water. Steam for about an hour till leaves pull out easy.
4 Italian sausages, I used chicken Parmesan sausage
2 Tbsp olive oil
1 large red, green and yellow bell pepper sliced into strips
1 yellow onion, sliced into half moons
4 cloves of roasted garlic, sliced
1 large tomato, diced
1/2 cup Marsala wine
In a large pan with a lid on medium heat, heat olive oil. Add sausage and slowly cook, turning until all sides are brown. Once completely browned remove sausage, slice and set aside.
Turn heat to high and add peppers and onion. Turn to coat in olive oil, stir every so often. Once peppers and onion begins to soften add garlic and cook for about a minute more. Add wine to pan and with a wooden spoon scrape bottom of pan to get off browned and blackened bits. Let wine cook down by half. Add tomatoes and sausage, stir. Let simmer. Turn heat to low. Place lid on pan and continue to cook for 30 minutes.
Serve over rice, Quinoa, noodles or whatever you prefer with a sprinkle of Parmesan cheese on top.