Bang Bang Chicken and Shrimp

Curry Coconut Sauce:
1 tsp. olive oil
1 tsp sesame oil
1/8 tsp red pepper flakes
2 cloves garlic, minced
1 small onion, chopped
1 tsp ginger, minced
1/2 c. water
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1 tsp paprika
1/4 tsp salt & pepper
1/4 tsp allspice
1/4 tsp turmeric
14 oz coconut milk (1 can)
1 medium carrot, julienned
1 small zucchini, sliced and quartered
1/2 c. peas frozen

In a medium sauce pan heat the first three ingredients. Add chopped onion, garlic and ginger and cook just until onion is translucent.  Add spices and water and stir well.  Bring to a boil, then add coconut milk and bring the mixture back up to a boil.  Reduce heat and simmer for about 20 minutes or until sauce thickens. Add carrots, zucchini, and peas. Cook for another 10 minutes.

Peanut Sauce:
1/4 c. peanut butter, creamy
2 Tbsp water
1 Tbsp sugar
1 Tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1/8 tsp red pepper flakes

Add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.

Chicken and Shrimp:
1 chicken breast, cut to bite size
10 medium shrimp
1/4 c. cornstarch
2 Tbsp olive oil
2 c. rice, cooked

Heat the oil in a large skillet.  Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden.  Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet.  Set aside.

Assemble Plates:
Press the rice into a bowl and invert onto 4 plates. Add chicken and shrimp, dividing them equally around the rice.  Spoon the coconut curry over chicken and shrimp.  Drizzle peanut sauce over the rice.  Top with crushed peanuts, sesame seeds if desired, green onions, and some flaked coconut.

Mrs. Fields Chocolate Oatmeal Cookies

Ingredients:
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 Tbls. vanilla
2 1/2 c. rolled oats
2 c. flour
1/2 tsp. salt
1 tsp baking powder
1 tsp baking soda
6 oz. chocolate chips
1/2 c. walnuts
1/2 c. shredded coconuts
6 oz. mini M&Ms

Directions:
Preheat oven to 350 degrees. Cream butter, sugars, eggs, and vanilla until smooth and fluffy. In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine.  Add to flour mixture. Stir butter mixture into dry mixture.  Blend well. Add goodies and stir till blended.  Roll into golf ball size and bake for 8-10 minutes.  You do not want to over bake these cookies.

Note:  I got this from Grandmary

German Pancakes

Ingredients

• 6 large Eggs
• 1 c milk
• 1 c flour
• dash salt
• 1 tsp vanilla
• 5 Tbsp butter

Directions

1. Preheat oven to 425 degrees F.
2. As oven preheats, put the butter in an un-greased 9x13 pan. and place in oven, just until melted
3. Place the eggs, milk flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter. 
4. Bake, for 22-27 minutes or until edges are golden brown and puffy
5. To serve, sprinkle generously with powdered sugar and syrup.
6. Try serving these with easy homemade syrup.

I really love pairing this with buttermilk syrup and no powder sugar needed! 

Serves 5!

Stuffed Green Peppers

Ingredients:
8-12 Green Bell Peppers
2 cups of rice (cook in 4 cups of water)
1 1/2 lbs of sausage, browned
4 c. Asiago/mozzarella cheese, shredded
1-2 onions, chopped small
1-2 tsp garlic salt, to taste
2-3 cups cherry tomatoes
1 cup chicken broth

Directions:
Cook rice according to pkg and cool.Brown sausage. Wash and top peppers, putting the pepper tops in the bottom of crock pot. Mix sausage, rice, 3 cups of cheese, onions and garlic salt together in a large bowl. Add cherry tomatoes. Stuff pepper shells FULL of rice mixture, nice and tight. Place stuffed peppers in crock pot on top of pepper tops. Finish off the rice mixture by spooning it over and around the peppers.(The crock pot above did not get the extra rice filled in around it very good:() Pour chicken broth evenly over and around the peppers. Cover with remaining cheese and cook on low for    2-3 hours on low until peppers are cooked to preferred color and crispness. Enjoy the leftovers!

Pepper Steak

Ingredients:
2 lbs. beef sirloin
3 T. oil
1/2 c. onion, chopped
1/3 c. hot water
1 can stewed tomatoes
1 t. white sugar
Garlic pwd to taste
1 cube beef boullion
1 T. corn starch
2 lg. bell peppers
3 T. soy sauce
1 t. salt
1 lb. mushrooms, sliced.

Directions:
Mix all ingredients together and cook in crock pot for 2-3 hours on high or 5-6  hours on low. Serve over noodles or rice.

***Uncle Dale's recipe

Orange Slice Cookies

Ingredients:
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 c. oatmeal
1 c. coconut
2 c. flour
1/4 t. salt
1/2 t. baking powder
1 t. baking soda
1 lb orange slices, chopped

Directions:
Cream together shortening and sugars. Add eggs and vanilla until well mixed.  Sift in flour, salt, pwd, soda. Stir in oatmeal, coconut and orange slices.

***I like it best with no orange slices and lots of nuts and milk chocolate chips. Recipe is from Amanda Haverkamp.

Black bean corn salsa

Ingredients:
1/4 c. Mayo
1/2 t. cumin
1 can black beans, drained
1 can whole kernal corn
1/2 c. tomatoes, chopped
1/2 c. red onion, chopped
1 T. fresh cilantro
Diced Jalapeno to taste

Directions:
Mix and chill several hours to let flavors blend.  Serve over corn chips or over grilled chicken.