CREAM CHEESE POUND CAKE BROWN SUGAR CARAMEL

3 cups all purpose flour
1Ts baking powder
1/2 teaspoon salt
3 sticks of unsalted butter, room temperature
1-8 ounce package cream cheese, room temperature
2 1/2 cups granulated white sugar
2 teaspoons pure vanilla extract
5 large eggs,
1/2 cup of milk

Cream Cheese Pound Cake: Preheat oven to 350 degrees and place oven rack in center of oven. Butter and flour (or spray with a non stick spray and add  flour) to the  bundt pan. Or use a angel food cake pan which is used in this picture.
In a large bowl, sift together the butter, sugar and cream cheese first then add the eggs, slowly add the flour, baking powder , and salt.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. At the end add milk and blend well.Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.

CARAMEL SAUCE
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup of evaporated milk
1 Tablespoon Vanilla
Pinch Of Salt

INSTRUCTIONS
Mix all ingredients in a medium saucepan over medium-low to medium heat. First you add the sugar and stir until it dissolves,Cook while whisking gently for 5 to 7 minutes, Then you add the butter and stir until it has melted , then you add the milk. The milk and butter should be room temperature.

Turn off heat. And place the caramel inside the fridge for 5 minutes, remove from fridge and then drizzle with a spoon over your cake.

CHICKEN FRIED RICE

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. 
   
2. 
   
3. 
   
4. 1 pound ground chicken
5. 2 teaspoons garlic powder
6. 1 teaspoon fresh minced ginger
7. 2 cups shredded cabbage , I buy the cabbage already bagged
8. makes it easier when I arrive home from work to cook
9. 1 cup diced carrots
10. 1 green onion, thinly sliced
11. 14 egg roll wrappers
12. 2 Tablespoons all-purpose flour
13. 1 Tablespoons water
14. 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.