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Saturday, December 20, 2008

Waffle Cookies

These cookies have become a tradition to have at Christmas time in our family. They are delicious all year round though. The have a light vanilla flavor so are delicious on their own, with a scoop of ice cream, dipped in hot chocolate, or with a dollop of whipped cream.
6 cups flour
2 cups sugar
2 cups brown sugar
1 cup softened butter, not margarine!
6 eggs, beaten

Mix all dry ingredients. Add butter, eggs and vanilla. Mix all ingredients together to form a stiff dough. Drop walnut size (or slightly larger if you have a Belgian waffle iron) pieces onto a medium heated waffle iron and bake until lightly golden brown (about 2-3 minutes). Shake with sifted powdered sugar on both sides when cooled. Makes about 8 dozen.

Wednesday, December 3, 2008

Salsa Ranch Chicken Wraps

Yields 4 wraps


  • 1 or 2 boneless, skinless chicken breast, cubed.
  • 4 T. Salsa
  • 4 Tomato Basil Tortillas
  • 8 Tomato slices
  • 6 Slices swiss cheese
  • 4 T ranch salad dressing
  • 12 cucumber slices
  • 1/2 cup julienne green pepper
  • 1 T. butter, divided

  1. Pan fry chicken and season with Lawry's Montreal Chicken Seasoning with 1 T butter.
  2. Spread 1 T. Salsa and 1 T. ranch over each tortilla.
  3. Place chicken, cucumber, tomato, and green pepper down the center
  4. Top with swiss cheese
  5. Fold ends of tortilla over filling, wrap.
  6. In a large skillet melt 1 T. butter.
  7. Place filled tortillas on skillet for 3-4 minutes on medium heat, until each side is browned and cheese is melted.

Lettuce Wraps

A favorite in our household! It makes a great appetizer, or can be served with rice and a vegetable for a main dish.

Makes enough filling for 4-5 large lettuce leaves.

Ingredients for chicken mixture:
3 T. Oil
2 boneless, skinless chicken breasts (chopped finely)
1 8 oz. can water chestnuts, minced
1 cup mushrooms, minced
3 T. onion, minced
1 tsp garlic, minced (about 2 small cloves)
4-5 lettuce leaves*

Ingredients for special sauce:
1/4 cups sugar, or 1/8 cup honey
1/2 cup water
2 T. soy sauce
2 T. Rice wine vinegar
2 T. Ketchup
1 T. Lemon juice
1/8 tsp sesame oil
1 T. hot mustard
1-2 tsp garlic and red chili paste

Ingredients for Stir fry sauce:
2 T. soy sauce
2 T brown sugar
1/2 tsp rice wine vinegar

  1. Combine ingredients for the special sauce and bring to a boil; set aside.
  2. Cook chicken breast in oil; set aside.
  3. Mix together ingredients for stir fry sauce and set aside.
  4. Saute water chestnuts and mushrooms.
  5. Add garlic, onions, stir fry sauce, and cooked chicken. Saute for a few minutes, until the garlic and onion are tender.
  6. Add special sauce.
  7. Put some filling in a lettuce leaf, wrap, and enjoy!
*The typical lettuce used in this dish is iceberg. I prefer to use romaine though because iceberg has so little nutritional value.

Tuesday, December 2, 2008

Salmon Rolls

This savory spring roll recipe is a nice addition to the weekly menu. I served this for James' birthday and he loved them. They have a wonderful flavor. I like to serve them with fried rice to make the meal complete.

Makes 3 Spring Rolls

  • Fresh salmon, 3 oz. (I cooked my salmon before wrapping since I don't have a true deep-fryer.)
  • Fresh Spinach, 3 oz.
  • Asian Vegetable Mix, 3 oz. (I used a mix of thinly shredded cabbage and carrots)
  • White sugar, 1/2 oz.
  • Garlic, minced, 1/2 oz.
  • Soy Sauce, 3 oz.
  • Sesame oil, 1/2 teaspoon
  • Spring Roll Wrapper, (3) 6x6 wrappers
  1. Cook asian vegetables with sesame oil, garlic, soy sauce, and sugar, stirring until browned. Add salt and pepper to taste.
  2. Take the 6x6 wrappers and coat the edges with egg wash. Place 1 oz. of fresh salmon, 1 oz. of spinach, and 1 oz. of the asian vegetable mix in the middle of each wrapper.
  3. Roll and tie edges of each with scallions to make them look like firecrackers. *As shown in the picture, I did not have success tying the ends with scallions (green onions) so I just rolled them like a typical egg roll.
  4. Deep fry in vegetable oil at 350 degrees until golden brown.
  5. Serve warm.

Monday, December 1, 2008

Stuffing and Turkey Soup

Hey Taylor, Just looking to get your stuffing recipe, which if it's grandma's I have it but I know you said you have tweaked it a little so I would like to get your alterations too. Also, the leftover turkey soup with a scoop of stuffing recipe sounds so good so I would like that recipe too. Thanks. Hope you feel better soon.