Sunday, December 17, 2017


1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.


1 pound chicken, about 2 chicken breasts, cooked and shredded
3 cups cooked rice -I cook my rice the day before
it's best to use cold rice
2 Tbs Hoisin sauce
2 Tbs vegetable oil
1 small white onion, chopped
1 bag frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (not too much, it will become salty)
2 eggs, lightly beaten
2 Tbsp chopped green onions
Cook and shred the chicken. I recommend cutting the breast in half and cooking the chicken 4 minutes on each side with a lid- seasoned with a 1/2 teaspoon each, not total  of  salt , ginger  and pepper and the 2 Tablespoons of Hoisin sauce and add 1/4 cup of water to the pan with the chicken.
once the chicken cools off then shred it.

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the cold rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions on top.

chicken egg rolls

  1. 1 pound ground chicken
  2. 2 teaspoons garlic powder
  3. 1 teaspoon fresh minced ginger
  4. 2 cups shredded cabbage , I buy the cabbage already bagged
  5. makes it easier when I arrive home from work to cook
  6. 1 cup diced carrots
  7. 1 green onion, thinly sliced
  8. 14 egg roll wrappers
  9. 2 Tablespoons all-purpose flour
  10. 1 Tablespoons water
  11. Vegetable Oil, for frying. enough to deep fry
  1. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
  2. Carefully place 3-4 egg rolls at a time into the hot oil. Fry rolls for 3 -4 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce, I usually save my sauce from my carry out orders.

Saturday, September 2, 2017


Author: Recipemomma
Serves: 8
· 1 lb Penne pasta
· ½ lb (8oz) Blue Cheese , roughly chopped
· 4 oz Colby jack, shredded
· ⅓ Cup Flour
· 2½ Cups Whole Milk, at room temperature
· 3 Tbs Butter
· 1 Tsp Salt
· ½ Tsp garlic powder
· ½ Tsp pepper
· 1 cup of velveeta cheese
1. cook pasta according to package directions but don’t overcook
2. Then I strain and set aside.)
3. To make the bechamel sauce-
in a heavy large saucepan that is big enough to hold the pasta-melt the butter over medium heat and as soon as it starts to melt add in the flour and whisk constantly until the paste starts to bubble a little -about 1 minute (you don't want to let it get brown).
4. Next add the milk to the saucepan and whisking constantly allow the sauce to thicken - about 5 minutes of stirring. When sauce has thickened considerably (should coat the back of a spoon) turn the heat to low and stir in the salt, pepper, garlic powder,, stir a few times and then add in the shredded cheese and velveeta about ½ of the blue cheese chunks. Stir until everything is ooey gooey and mixed (about 2 minutes.)
5. Preheat oven to 350. Spray baking dish with cooking spray.
6. Now add the pasta to the sauce and gently fold the sauce over the pasta to make sure all the pasta is covered with sauce. Stir in the remaining blue cheese chunks and then spoon into the baking dish. Sprinkle the top with a little sharp shredded cheddar
7. Bake for 15 minutes until the cheese melts
Remove from the oven and then allow to cool for 10 minutes before serving and then enjoy!

Cajun Chicken Alfredo

2 tbsp. olive oil
1 lb. boneless skinless chicken breast, cut into bite size chunks
2 tsp. Cajun seasoning, divided
2 garlic cloves, minced
1 ½ cups chicken broth
1 cup half and half
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon garlic powder
8 oz. fettuccini pasta
½ cup grated parmesan cheese
1/2 pack of cream cheese
Heat the oil in a large pot over medium high heat. Add the chicken and season with 1 teaspoon cajun seasoning. Cook until the chicken is cooked throughout and no longer pink in the center. 4 minutes per side .Add the garlic and continue cooking for 1 minute.
Add the broth, half and half, 1 teaspoon cajun seasoning, salt, pepper, and garlic powder to the pot. Break the fettuccine noodles in half and add them to the pot.
Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are al dente and there is only about ¼ inch of liquid along the bottom.
Remove from heat and stir in the parmesan cheese. Cream cheese and Serve immediately.

Key Lime Pound Cake

1 cup butter (softened)
1/2 cup shortening 
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 packet of lime jello
Preheat oven to 325 F.  Beat butter and shortening at medium speed, or until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low-speed just until blended after each addition. Stir in vanilla, lime jello .  Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (depending on your oven), or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.
Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).
Key Lime Glaze
1 cup confectioner sugar
2 Tablespoons lime juice
1/2 teaspoon vanilla
1 pack of lime jello
Mix all ingredients together and brush over top and sides of cake.

Sunday, May 28, 2017

chocolate cake


  • 2 c. all purpose flour
  • 1 c. unsweetened cocoa
  • 1½ tsp. baking soda
  • 1/4th tsp. salt
  • 3/4 c. Butter or Margarine, Softened
  • 1 c. packed brown sugar
  • 1 c. granulated sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1½ c. mayonnaise


  1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour
  2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with mayo, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
  3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
  4. Meanwhile, prepare frosting: (see below) In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
  5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.
  6. Make the frosting: • 1/3 cup unsweetened cocoa • 1/3 cup boiling water • 1 cup (2 sticks) butter or margarine, softened • 2 tablespoons confectioners' sugar •12 ounces semisweet chocolate, melted and cooled