Egg Rolls with Sweet and Sour Sauce

I have never made this recipe, but someone made it for me. At my ward's annual Service Auction a friend of mine auctioned off an eggroll dinner and being pregnant and craving anything deep fried, I went for it and won it. We went to her house a few weeks ago and she made these egg rolls and sauce as well as some fried rice and I was in heaven. I think I ate like a dozen! My friend said they are a little time consuming with all the wrapping, but I'm sure husbands can help out :) I think they are totally worth the effort and my own husband raves about the sweet and sour sauce. I'm making them this weekend as well as for Christmas Eve to start a new tradition maybe? We'll see! Enjoy!

Egg Rolls

2 C. cooked chicken breasts, chopped well
2 C. cabbage chopped
1 clove garlic minced
2 T. chopped green onion
1 T. cooking oil
2 C. bean sprouts
1 T. soy sauce
½ tsp. fresh ginger minced or grated (optional)
Egg roll wrappers (usually found in the produce or organic section)

Stir fry everything, except the chicken, together until tender. Add chicken.
Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden").

Sweet and Sour Sauce

½ C. brown sugar
1 T. corn starch
1 T. soy sauce
1/3 C. chicken broth
½ tsp. minced fresh ginger root
1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar)
1 clove garlic minced

Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).

Pumpkin Waffles with Nutmeg syrup

My mom made these for dinner one day while she was here and I'm still licking my lips! I've just been waiting for the perfect opportunity to make them because they were sooooo good! The nutmeg syrup is definitely worth the effort because it makes alot and you can eat it on pancakes, french toast, ice cream or whatever.


Pumpkin Waffles

1 c. plus 2 Tbls. Flour
2 Tbls. Brown Sugar
1 tsp. Cinnamon
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
2 eggs
1 c. milk
½ c. canned pumpkin
2 Tbls. butter melted

Combine dry ingredients. Combine remaining ingredients. Mix together and cook in waffle iron.


Nutmeg Syrup
1 c. sugar
2 Tbls. Flour
1 tsp. cinnamon
½ tsp. nutmeg
2 c. cold water
2 TBls. butter
1 tsp. vanilla

In large saucepan combine sugar flour cinnamon nutmeg and water until smooth. Bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat and stir in butter and vanilla. Serve over waffles.

Chicken Marsala

My neighbor gave me this recipe and it was really good! If you have all the ingredients prepped ahead of time, it doesn't take very long at all. The only change I made was cooking the chicken longer than 2 minutes on each side, although once it is in the oven there is carry-over cooking so just use your best judgement.

Chicken Marsala
4 skinless boneless chicken breasts
1/4 cup flour (you actually need to measure this)
1/4 tsp dried marjoram
1/8 tsp salt
1/8 tsp pepper
2 cups sliced mushrooms
2 sliced green onions
6 Tbsp margarine or butter
1/2 cup chicken broth
1/2 cup marsala cooking wine (not actual wine, but the kind found near the vinegar, it's way cheap)

Rinse chicken, pat dry, Place each breast between 2 pieces of plastic wrap and pound with a meat tenderizer until chicken is 1" thick (don't use chicken cutlets since pounding the chicken flat makes it really tender). Stir together flour, marjoram, salt, and pepper. Lightly press chicken into flour mixture on both sides. Shake off excess. In large skillet cook mushrooms and onions in 2 Tbsp butter until tender. Empty into dish and cover to keep warm. In the same skillet cook chicken pieces in 2 Tbsp butter over medium-high heat for 2 minutes on each side. Place chicken on platter and cover. Stick in oven at 200 degrees to keep warm. Return mushrooms and onions to skillet with 2 Tbsp butter. Add remains of flour mixture and stir until a paste forms on mushrooms on med-high heat stirring constantly. Slowly add chicken broth and marsala and cook uncovered for 2-3 minutes, when sauce thickens stirring occasionally. Spoon mushroom mixture over chicken. (If the sauce is too thick for your liking, like mine was, just add a little more stock or cooking wine or a little of both to thin it out).

I served mine with garlic mashed potatoes and a salad.

White Chocolate Raspberry Blondies

Um, why are all the recent recipes desserts? Is it because they are soooo good, and, at least for me, our dinners have been less than spectacular? You betcha!Finally, a "brownie" recipe that isn't chocolate that my husband will actually eat! I got this off of the Picky Palate blog, which I love to pieces. I've made a couple of her things and am excited to make more, like her shepherd's pie, open face lasagna on ciabatta rolls, and corn chowder! This is a girl after my own taste buds! Seriously, though, these blondies have an almost cheesecake-like texture, and the only expensive thing is the raspberries since they are a little out of season. I did not use "sanding sugar" since I really don't have any (you can get it at JoAnn's in the cake area) but just mixed regular sugar with the pecans for some sweetness anyway. I also had to cook mine almost 20 minutes more than 30-35 minutes, so just bake it for 30 minutes and then check it with a toothpick, then bake for 5 minute increments until it's done. Anyway, here is the link, and check out the rest of her blog too!

http://www.picky-palate.com/2008/10/happy-1-year-blogger-versary-to-me.html

Squished Witch Creams

1/2 cup powdered spooks (powdered sugar)
1 cup ghost blood (sweetened condensed milk)
2 cups frog eyes (chocolate chips)
1 cup squished witch (peanut butter)

Put powdered spooks in bowl. Add frog eyes. Add ghost blood. Add squished witches. Stand on one foot only and stir together. While stirring repeat your name backwards. Drop spoonfuls onto wax paper. Chill and serve!

Chocolate-Peanut Butter Cookies

I've found my new favorite cookie! My mom brought some really amazing recipes when she came to help me with the baby and this was one of them! The recipe doesn't sound very appetizing but you have to give these a try. They really are sooooo delicious!

Chocolate-Peanut Butter Cookies

2 cans (16 oz. each) Chocolate Fudge Frosting
1 egg
1 c. peanut butter
1 1/2 c. flour
sugar

Set aside 1 can plus 1/3 cup frosting. In a large bowl, combine egg, peanut butter and remaining frosting. Stir in flour until moist. Drop by tablespoons 2 in. apart on a greased baking sheet. Flatten cookies with a fork dipped in sugar. Bake at 375 for 8-11 min. Cool completely and spread with frosting.

Mini Toffee Rolls

OK, these little things are TO DIE FOR! I really could have eaten the whole pan if I didn't have to share them with the rest of the family. They are super easy and kid friendly and the perfect snack anytime, day or night!

6 Tbls. butter, softened
1/2 c. packed brown sugar
1 tsp. cinnamon
1/3 c. toffee bits
2 tubes refridgerated crescant rolls
1 c. powdered sugar
4 1/2 tsp. milk
1/4 tsp. vanilla

Cream butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
Separate each tube of crescant dough into four rectangles. Seal perforations. Spread evevly with butter mixture. Roll up each rectangle like a jelly roll, starting with a long side. Cut each into six 1-inch slices and place into two greased 8 in. square pans. Bake at 375 for 14-16 min.
Combine powdered suagr, milk and vanilla until smooth and drizzle over warm rolls. Make sure you are home alone so you don't have to share!!

Zuppa Tuscana Soup

I made a comment to get you this recipe on the "fall is here" post about soups. This is a knock off recipe of Olive Gardens Zuppa Tuscana soup. Enjoy!!

1 lb Italian Sausage
2 Potatoes
1/2 Onion (chopped)
1/2 lb bacon
2 cloves Garlic.(minced)
2 cups chopped Kale
3 cans chicken broth
4 cups water
1 cup heavy whip cream

After all is cooked stir in whip cream and remove from heat. Serve Hot!