Homemade egg rolls

Our LV Cookie Wednesday group met recently to make these yummy egg rolls. They are so easy to freeze and pull out one at a time. Make sure you pick up some delicious chili or sweet and sour sauce to dip them in. DIVINE!

The recipe is not specific. Just a little of this and a little of that.

ground pork or chicken (We used four pounds of ground pork for nearly 80 egg rolls)
bean sprouts (Jena sprouted these on her kitchen counter for us)
shredded carrots
cabbage, chopped (we used a head and a half - I like to chop it into just smaller than bites-sized so you don't get chunks that are too large when you bite into the egg roll)
salt and pepper to taste
egg roll wrappers (best picked up in a China town or at an Asian Mart - they freeze well for a few months and can be used in other dishes)
egg, beaten
vegetable oil (for frying)
chili sauce or sweet and sour sauce for dipping

Cook the pork. Add the chopped cabbage and carrots just before the pork is completely cooked thru. Add bean sprouts at the end and heat thru. Add salt and pepper to taste.

Set wrap out on counter in a diamond shape so a corner points toward you. Spoon mixture onto corner of egg roll wrap - not in the center. Wrap corner over mixture and begin roll. Fold side corners into center like you are wrapping the edge of a present. Keep it nice and tight but do not rip wrapper. Continue rolling to end. Dab a little bit of the egg mixture on top corner and press to seal. Make sure you do not put too much mixture into wrap or the roll will fall apart and make a mess in the oil.

To Freeze: Place in freezer safe bag and place in freezer.

To Cook: Heat vegetable oil on medium-high heat. Slide egg roll into hot oil and cook until brown on outside. The wrap will be crispy and delicious while the inside is warm and tasty.

"Hostess" Chocolate Cream Cupcakes

When I saw this recipe in my latest Cook's Country magazine, I knew it was destined to be our next Cookie Day feat. So, even though it's been over a month since our last meeting, I hosted this week's bake-fest with an ambitious goal. The filling looked a little intimidating, what with the gelatin and marshmallow creme, but it was so worth it! And I made a couple adjustments to make it a little easier. This recipe is definitely worth a little extra work! But double it, because we each only got to eat one, and that was such a shame! Ours did not come out as pretty as Cook's Country, but I chalk it up to the fact that by the time we got to the decorating phase, our mouths were watering so badly that we rushed it along to get to the tasting phase!

Cupcakes:
(Okay, so I didn't use the real cake recipe from the magazine. I cheated. But I can't seem to stray from this easy pudding cake version! It's too yummy.)
1 devil's food cake mix
1 package instant chocolate pudding mix (4 serving size)
1/2 cup oil
1 1/4 cup water
4 eggs

Filling:
3 Tbsp water
3/4 - 1 tsp unflavored gelatin
4 Tbsp unsalted butter, softened
1/2 tsp real vanilla extract
pinch salt
1 jar marshmallow creme

Glaze:
1/2 cup semisweet chocolate chips
3 Tbsp unsalted butter

Directions:
1) Make cupcakes. Mix all cake ingredients for 2 minutes. Spoon into lined muffin tins (makes approx. 24). Bake about 20 minutes at 325 or until inserted toothpick comes out clean. Remove and cool completely (I baked mine the day before).

2) Prepare filling. Combine water and gelatin (I used 3/4 tsp, and our creme wasn't quite firm enough) in medium-large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla (recipe originally called for 1 tsp vanilla, but we agreed that it was too much), and salt until well combined. Let mixture cool about 5 minutes. Whip in marshmallow creme until smooth. Refrigerate until set, about 30 minutes. Put 1/3 cup mixture into pastry bag with small tip or plastic bag with hole cut out (be gentle; my hole was a little big).

3) Make glaze: Microwave chocolate and butter in small bowl for 30 seconds. Stir. If necessary, microwave another 15 seconds, and stir until smooth. Cool to room temp.

4) Assemble cupcakes: Cut a "cone" or "plug" out of top of cupcakes (the magazine used a small paring knife. We used a medium cookie scoop, and figured that although it wasn't as pretty, it was a heck of a lot quicker!) and trim the plug to a 1/4 inch disc. Using a Tbsp spoon or a small cookie scoop (love Pampered Chef!) sprayed with Pam, fill cupcakes with creme and replace tops. Frost with cooled glaze and let sit for 10 minutes (We didn't. Couldn't wait that long.). Using bag of reserved creme, pipe curlicues across glazed cupcakes.

5) Eat and remark how these are way better than Hostess!

Pumpkin Apple Streusel Muffins

Oh. My. These are so yummy. Forget that you think you don't like pumpkin muffins/bread/pie. Try these!

Batter:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled cored and finely chopped apples

Streusel:
4 tablespoons all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
8 teaspoons butter

Directions
1. Preheat oven to 350°F .
2. Lightly grease 24 muffin cups or use paper liners.
3. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
4. In a separate bowl, mix together eggs, pumpkin and oil.
5. Add pumpkin mixture to flour mixture; stirring just to moisten.
6. Fold in apples.
7. Spoon batter into prepared muffin cups.
8. In a small bowl, mix together dry streusel ingredients.
9. Cut in butter until mixture resembles coarse crumbs.
10. Sprinkle topping evenly over muffin batter.
11. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.

And here's a picture of all the kids at my house today (not shown: Mason in the high chair, and the babies Ryan and Madeline).

Cookies Out....but Tortilla Soup In!

So, I have to say the cookies didn't turn out so well, but the Tortilla Soup was Yummy!

2 Tbsp. oil
2 cloves garlic
1 onion, chopped
1 (28 oz.) can peeled chopped tomatoes with juice
1/2 cup green chili
1 jalapeno, seeded and chopped
1 pound chicken, cooked and cut into small pieces
6 cups chicken broth
Juice of two limes
1 Tbsp fresh chopped cilantro
1/2 tsp pepper
1 tsp salt
Tortilla chips
Grated cheddar cheese

In a large pot, saute garlic and onion in oil until tender. Add tomatoes, green chilis, jalapeno and chicken. Cook for 5 min. Add the chicken broth, lime juice, cilantro, pepper and salt. Simmer for 30 min. Place tortilla chips in the bottom of the soup bowls and pour the soup on top. Garnish with grated cheese. Serves 6-8.

I have modified my recipe a little I use only 1 lime and add more cilantro. I also chop some cilantro to add in individual bowls for those who would like more. I like the chips to stay crunchy so I add them to the top of the soup instead of the bottom. I hope you enjoy!

Um...Mini Apple Pie??

You all missed out on a delicious desert! It doesn't have a name, and I am not creative enough to think of a name... so mini apple pie it is! It is really easy to make....

To make it, heat the oven to 350 degrees. In a saucepan, stir together 1 cup of brown sugar, 1 cup of water, 2 tablespoons of butter, and a pinch each of nutmeg and cinnamon. Bring this mixture to a simmer and cook for 5 minutes to make a syrup. Core and peel the top third of 4 baking apples, such as Cortlands. Place them in a baking pan, fill them with raisins and walnuts, then pour the syrup over them. Bake the apples for 40 minutes. Serve them warm -- topped with ice cream, if you like.

I used an apple peeler to core my apples so that is why my apples are sliced. I added the ice cream to the tops, which I think added to the flavor! Hope you will enjoy!

Lush-ish vanilla

Things heard today at our Cookie Wednesday gathering:

"I'll bring the Vodka."
"Let's break out the Vodka."
"We need some more Vodka."
"Smirnoff is probably the best, but we can just get the cheap stuff."
"Vodka is vodka."

Before you freak out, we are making homemade vanilla. A local farmer's market sells high quality vanilla beans... 5 for $3. We thought we would make some homemade vanilla and give them away as Christmas gifts. Here's how we are doing it...

Cook's Country says: "Most of vanilla's flavor compounds are soluble in either water or alcohol, so the most shelf-stable form of vanilla is vanilla extract, produced by soaking vanilla beans in a solution of 65 percent water and at least 35 percent alcohol. We wondered if we could make our own vanilla extract by soaking a split vanilla bean in heated vodka (which would contribute very little of its own flavor). After testing several ratios of vanilla beans to vodka, we arrived at 1 bean per 3/4 cup of vodka as the proportion most closely resembling the potency of our recommended store-bought brand, McCormick Pure Vanilla Extract. We then tested our homemade extract against this supermarket product in sugar cookies, creme brulee, and vanilla buttercream frosting. In each case, our extract outperformed the commercial version, boasting cleaner, more intense vanilla flavor.

"To make vanilla extract, split a fresh bean lengthwise and scrape out the seeds. Place the seeds and split pod in a 1-cup sealable container. Add 3/4 cup hot vodka (we used Smirnoff -a premium brand is not necessary) and let the mixture cool to room temperature. Seal the container and store at room temperature for one week, shaking gently every day. Strain the extract, if desired, and store in a cool, dark place. The extract should keep indefinitely."

chocolate peanut butter chip cookies

Oh the yum of these delectable cookies. They are smooth. They are chocolaty. They are delicious.

First, mix together th following:

1 cup butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs

Next, add the following:

1-1/4 cup flour
1 tsp baking soda
1 large package chocolate instant pudding
1 package peanut butter chips

Bake @ 375, 8-10 minutes

White Chocolate Macadamia Nut Cookies

I LOVE Subway's cookies, especially their White Chocolate Macadamia Nut. From the little research I did online, I discovered they use Otis Spunkmeyer dough, which is an amazing frozen ready-to-bake dough that you can usually only buy from fundraisers, or in huge $200 units from food suppliers. So, I analyzed Otis Spunkmeyer's recipe for ingredients and nutrition, and decided that this recipe came the closest. I was really happy with it, though if I had higher quality white chocolate, and I think it would have been spot-on.

Ingredients
1 cup margarine, softened (yes margarine, not butter!)
1 1/2 cups granulated sugar
1/2 cup brown sugar (packed)
2 eggs (these need to be at room temperature)
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 ounce) package white chocolate chips (go to a specialty store if you want the good stuff!)
1 1/2 cups chopped dry roasted macadamia nuts (make sure you toast them a little first)

Directions
1) Don't preheat your oven yet, since you'll be chilling these before baking.
2) Cream butter and sugars until fluffy.
3) Add eggs, one at a time, and vanilla and beat well.
4) Blend in flour, baking soda and salt.
5) Stir in white chocolate chips and macadamia pieces.
6) Cover dough and chill for 30 minutes (this really helps the cookies spread the right amount)
7) Preheat oven to 325.
8) Scoop onto un-greased baking pans.
9) Bake for 12-15 minutes (bake until just browning on the edges--don't over bake!).
10) Let cool on pans for about 5 minutes before taking them off.

**To keep ready-to-bake dough in your freezer Otis Spunkmeyer style, spray a cookie sheet and scoop dough remaining dough out, then flatten each scoop slightly. Freeze on tray. When frozen, transfer to freezer container. To bake: 325 for 13-16 minutes. I love doing this because I can rarely enjoy day-old cookies anymore! It's also great if you need to take a meal to someone, because you can make them in a pinch, or just give the dough as a gift!

Soft Sugar Cookies

We didn't take a picture but these are so good!

2 Cups Butter
3 Cups Sugar
4 Eggs
2 T. Vanilla
6.5 Cups Flour
4t. Soda
1t. Salt
Cream butter and sugar, add eggs and vanilla. Add dry ingredients I usually add a bit more flour if it is to sticky.
Roll thick, cut and bake at 350 for 8-12 minutes. Do not brown or they won't be soft.

Sugar cookie frosting
4 Cups powdered sugar
1/2 Cups Shortening
5T. Milk
1 t. Vanilla
Mix powdered sugar and Shortening. Gradually mix in milk and vanilla. color if desired.

Peach and Strawberry Satin Pies

Let's hear it for the successful return of Globe Cookie Wednesday! With the combination of a couple of my friends no longer working (yay for SAHMs!), Mackenzie's new baby now being 2 months old, and Amy hopefully over the worst of her morning sickness, I decided it was high time we got back to making some serious weekly treats around here.

Strawberry Satin pie is perhaps my favorite kind of pie out there, and I like a lot of pie. It's a strawberry glaze pie with a vanilla custard-like filling. I've often wondered how it would taste with other types of fruit, like peaches, so today we tried both. I have to say, the strawberry version is still by far my favorite, but it was fun to try something new!

Strawberry Satin Pie

1 (9 inch) pastry shell, baked
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup Cool Whip (approximate)

1 pound strawberries

1 small packet strawberry instant jello

1) In a saucepan, combine the sugar, flour, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened (I use a whisk).

2) Remove from the heat. Stir a small amount of hot filling into egg (this tempers the egg; otherwise, your egg would cook in chunks if you added it straight to the pan). Return all to the pan, stirring constantly.

3) Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cover with plastic and cool in fridge to room temperature.

4) Whisk in Cool Whip until blended (the amount of Cool Whip I add depends on how stiff I want the filling, or I just taste it until it seems right). Spread in pie shell. Cover and refrigerate for at least 2 hours.

5) Slice strawberries into pretty 1/4-inch thick slices and arrange on pie.

6) You can use any strawberry glaze method you want (but if you use that tub of gelatinous muck they sell by the berries, I don't want to know!). I've tried several, and my favorite thing to use is actually strawberry freezer jam! When I don't have that, the jello is my next favorite thing, and it's easy. Just prepare the jello as directed, and chill it for a couple hours so it's cool but still pretty runny (you might notice in the peach pie photo above that I let the jello set a little too long before spreading it on the pie!). Then just spoon the jello evenly over the strawberries (you'll only need a small amount; save the rest of the jello for the kids), and refrigerate.