California Sushi Roll in a Bowl

 Sushi Rice

6 cups sushi rice (short/medium grain) – (I usually plan on ¾ - 1 cup uncooked rice per person)

½ cup rice vinegar

¼ cup sugar

2 tsp salt 

Rinse rice and then cook with a 1 to 1 water ratio in an instapot for 5-6 minutes, do a 10 minute slow release.

Warm up rice vinegar enough to dissolve the sugar. Spread cooked rice on a large cookie sheet to cool. Pour vinegar mixture over rice and continue to cool.

 

Spicey Mayo Sauce:

1 cup mayo

3 tablespoons Sriracha chili sauce

2 tablespoons lime juice

½ tsp garlic (optional)

Salt to taste

 

Toppings:

Avocado

English Cucumber

Thin sliced carrots

Crab meat (Imitation crab is great!)

French Fried Onions (if you make your own, it adds so much yum! - also homemade gluten free is easy)

Nori (Seaweed sheets, found on the Asian isle at most supermarkets)

Sesame Seeds

Water 🍋 Punch

 1 Tablespoon Citric Acid

1 Tablespoon Lemon Extract

2 Cups Sugar

5 Qts Water

Carrot Cake Roll

 Cake:

 3 large eggs

 2/3 cup granulated sugar

 2 Tbsp oil 

 1 tsp vanilla extract

 3/4 cup all-purpose flour

 1/2 tsp baking powder

 1/2 tsp baking soda

 1/2 tsp salt

 1/2 tsp ground cinnamon

 1/2 tsp ground ginger

 1/4 tsp ground nutmeg

 1/8 tsp ground cloves

 2 cups shredded carrots (loosely packed into measuring cup)

Filling: 

 6 ounces cream cheese room temperature

 4 tablespoons butter room temperature

 2 cups powdered sugar

 1 teaspoon vanilla extract

 Powdered sugar for dusting

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. 

2. In a large bowl, whisk the eggs at until frothy and dark, beat in the sugar, oil, and vanilla.

3. Slowly add: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves 

4. Fold in the carrots. Spread batter evenly into the prepared pan.

5. Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.

6. Flip out onto a towel dusted with powdered sugar

7. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

8. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

9. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month

Cheese Ball - Shaped like a pumpkin

 Ingredients:

1 8 oz block cream cheese (softened to room temperature)

1 8 oz tub vegetable cream cheese

2 tbsp Hidden Valley Ranch Spicy Ranch mix

3 green onions sliced

1 red pepper finely diced (save the stem)

2 cups shredded sharp cheddar cheese divided use

Instructions:

Using an electric or stand mixer, combine both cream cheeses.

Then stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix, green onion, red pepper and one cup shredded cheddar cheese.

Spread out a large sheet of Glad ClingWrap.

Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.

Then top with cheese ball mixture.

Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with cling wrap.

Two layers of cling wrap work best. It needs to be well-wrapped and wrapped tightly. Now, time to wrap it up with four large and wide rubber bands.

We don't want any cheese ball mix squeezing out while we're putting on the rubber bands. I had to double wrap each rubber band to get those long indentations we're looking for to make the pumpkin shape.

Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.

When ready, cut off the rubber bands and carefully remove the cling wrap.

Then add on the red pepper stem to the top. Just gently push it in there.

Serve with your favorite buttery crackers.

To red the full blogpost: https://www.thecountrycook.net/pumpkin-shaped-cheese-ball/

Peach Lemonade

Ingredients

4 cups water 

2 cups coarsely chopped peaches 

3/4 cup sugar 

1 cup lemon juice (about 6 lemons) 

4 cups ice

1 peach, pitted and cut into 8 wedges

Directions

Step 1

Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.

Step 2

Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.

Taken from: https://www.myrecipes.com/recipe/peach-lemonade

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Preheat oven to 325.

½ cup margarine

½ cup vegetable oil

1 ¾ cups sugar

2 eggs

1 teaspoon vanilla

½ cup sour milk

2 ½ cup flour

4 Tablespoons cocoa

½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon cloves

2 cups grated zucchini

¼ cup chocolate chips

Pour cake batter into greased and floured 9x13 pan (or Bundt pan). Bake for 40-45 minutes at 325.

Serve with drizzled chocolate sauce, whipped cream, sprinkled powdered sugar, or plain. Freezes well.

For the snowman topper, I microwaved large marshmallows for about 20 seconds then used half a mini peppermint pattie and 1/2 a hershey nugget for the top hat - stuck those together by holding the nugget on a pan just enough to melt the bottom a bit. I also used orange tootie fruities for the nose (microwaved a few seconds to soften, then shaped - starbursts would also work). Mini chocolate chips for the eyes.

Crab Rangoon Dip with Wanton chips

Crab Rangoon Dip With Wonton Chips

An easy, creamy hot crab dip with all the flavors you love in your favorite Asian take out appetizer.

Ingredients

For The Dip

• 8 oz cream cheese softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 cup shredded Parmesan cheese
• 2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
• 1 cup shredded mozzarella cheese divided
• 1 clove garlic minced
• ½ tsp freshly ground black pepper

For The Chips

• one pkg wonton wrappers
• cooking spray

Instructions

1. Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
2. Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
3. Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.

Chicken Cordon Bleu with mustard sauce

Ingredients

Chicken

• 2 small chicken breasts, around 6-7oz
• 4 slices swiss cheese
• 4 to 6 slices of ham, about 2.5oz/\

Topping

• 1/2 cup Panko 
• 3 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard

Dijon Cream Sauce (makes 1 cup)

• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/4 cups milk (Note 3)
• 2 tbsp Dijon mustard
• 3 tbsp parmesan cheese, finely grated
• 1 tsp thyme leaves (optional)
• Salt and pepper

Instructions

1. Preheat oven to 180C/350F.
2. Cut a pocket into each chicken breast 
3. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
4. Sprinkle with salt and pepper.

Topping

1. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
2. Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

Baking

1. Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.

Dijon Cream Sauce

1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
2. Add half the milk and whisk until the flour mixture is blended in.
3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
4. Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.

Recipe adapted from: http://www.recipetineats.com/chicken-cordon-bleu-easy-fancy/

The link has very detailed explanations great pictures and lots of great tips. 

Southwest Quiche

1 refrigerated can of croissant rolls
6 eggs
1 lb sausage, browned
1 cup milk
1/2 cup salsa
salt and pepper to taste
grated cheese (optional)

Lay out he croissant rolls on the bottom of a greased 9x13 pan.   Gently press seams together. Mix eggs, sausage, milk and salsa, pour on top of the croissant dough, sprinkle with cheese if desired and bake 25 minutes at 400 degrees.

Squash Soup

Ingredients:
1 c heavy cream
1 dried bay leaf
1/2 stick butter
3 chopped carrots
2 chopped celery stalks
1 chopped onion
1/4 teaspoon nutmeg
1/8 teaspoon cayenne (up to 1/4 teaspoon, to taste)
2 cups blue hubbard puree (see instructions below)
1/4 c flour
32 oz chicken stock (I just used bullion)

Directions for Blue Hubbard Puree:
1. Preheat oven to 350 degrees F
2. Slice Hubbard into halves or quarters (whatever is a manageable size) and scoop out the seeds. Place pieces on a foil-line baking sheet
3. Rub olive oil or butter on exposed flesh
4. Roast for 45-60 minutes. Squash is done when you can poke a fork all the way through the flesh with ease. (I cooked mine longer and didn't process before adding to the soup, since it was already pretty mushy.)
5. Let the squash cool for about 10 minutes and then scoop out the flesh and place in a food processor. Pulse until the mixture is creamy.
6. Whatever you don't you immediately, you can freeze indefinitely until you are ready for further use.

Directions for Blue Hubbard Squash Soup:
1. Steep bay in the cream by bringing the cream to boil and then lowering the temperature so that it is at a low simmer. Keep the temp low and keep your eye on it, the moment I turn my back or turn it up too high, this always boils over and makes a mess!
2. While your herbs steep in the cream, prep the other ingredients
3. In a soup pot, melt the butter and cook the onions, carrots, and celery until softened
4. Add nutmeg, cayenne (omit this if you don't like spicy foods), and salt and pepper to taste
5. Stir in squash puree and flour
6. Add stock and cook at a simmer for 30 minutes
7. Blend the mixture until smooth and creamy (but be sure to start the blender at low so that it doesn't splatter everywhere)
8. Pull out the herbs from the cream and discard them, then add the cream to the soup and stir.

*Recipe adapted from www.fromaway.com

Pumpkin Pie Spice Popcorn with Chocolate

Ingredients

• 1/2 cup, unpopped popcorn kernals (10 cups popped)
• 1/2 cup unsalted butter*
• 1 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 5 oz chopped white chocolate or white chocolate chips

Directions

• Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
• *salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
• Recipe Source: adapted slightly from allrecipes.com

Black Bean Salad

Salad Ingredients
2- 10 oz Cans of Black Beans
2 Cups Rice, cooked
2 Cups Frozen Corn. thawed
1 Cup Celery
3/4 Cup Green onion, chopped
2 Cups diced tomatoes
1 green pepper, chopped
1/4 cup Cilantro

For the Dressing:
1/3 cup red wine vinegar
1/3 cup olive oil
2 tsp Tabasco Sauce (I used
1/2 tsp ground cumin
2 tsp salt
1/2 tsp Black better

Mix all salad ingredient into a large bowl
In a seperate, smaller bowl whisk together dressing ingredients
Add dressing to salad ingredients and mix until coated
Chill salad for at least one hour before serving

Cherry Pie

Pie Filling

1 Jar     Pie Cherries
2 ½T   Tapioca
1 c       sugar
¼ t       salt
¼ t       red food coloring
¼ t       almond extract
1 t        butter

Combine tapioca, sugar, and salt. Drain cherries. Reserve 1/2 cup of the liquid. Add the drained cherries and 1/2 cup liquid to the tapioca mixture. Add food coloring and almond extract. Stir and let stand.
Line pie plate with pastry. Turn cherry filling into prepared pie shell. Dot with butter. Place upper pie crust over filling. Seal and flute edges. If desired, cut leftover strips of pastry to make stems and leaves and arrange on top crust. Cut small vents in the crust to let steam escape. Bake at 400° for 50 to 60 minutes, or until syrup boils with heavy bubbles.

Basic Pie Crust

dough for three 9" crusts (jamie's note: I made 2 pies with this recipe 2 top crusts and 2 bottoms)
4 1/4 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons fine white sugar (optional)
1 cup chilled butter
1/2 cup chilled shortening
1/2-3/4 cup ice cold water

Prepare 3 large pieces of plastic wrap or wax paper by misting lightly with baking spray.

Mix the flour, salt and sugar, if using. Cut the butter into fine chunks with a knife. Shake into the bowl with the flour. Drop the shortening in by teaspoons. Using the tips of your fingers, quickly work the fat into the flour, pinching and squeezing and rolling each piece of butter lightly.

When most of the butter and shortening is no larger than a large pea or lima bean, stop. Some chunks will still be irregular, but it should mostly be all rubbed together. All fat should be coated with flour.

In drips and drops, pour in the water, stopping after the first half cup. Quickly with your hands try to draw the dough together into a ball. If big clumps still fall off or crumble, add water just until it comes together and you can pick the whole lump up in your hands. Do not mix it any more than this - just draw it together gently.

Separate into three pieces and gently press into thick disks. Wrap each in the prepared paper and put in the fridge for at least an hour, or in the freezer until chilled through.

To pre-bake, roll out a disk of dough between two sheets of waxed paper. Press into a greased pie dish. Trim off the edges and pinch close to the rim. Put back in the refrigerator or freezer until chilled, and heat the oven to 375°F. Take the pie shell out of the fridge and prick the bottom several times with a fork. Bake on the bottom oven rack for 18-20 minutes or until baked but not browned.

Dough can be well-wrapped and frozen until needed.

Spinach Sausage Braid

I made a large Mummy for my family for dinner with real sausage.  Real sausage is much better than turkey, I was thinking of your  health at lunch time but should have just done the real sausage, its worth it. 

INGREDIENTS

1 loaf Rhodes Bread Dough

8 oz package cream cheese

3 C chopped fresh spinach

1/2 teaspoon basil

1/2 teaspoon rosemary

1 egg

1/2 C. Parmesan Cheese

2 C. Cooked sausage

1 C. sliced fresh mushrooms

1/2 C. chopped onion

1 clove garlic

2 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg beaten

Parmesan cheese

INSTRUCTIONS

1. Spray board or counter with non­stick cooking spray. Roll dough into a 12 x 18­inch rectangle. With a lean ruler. Gently mark a 4­inch space down the center then mark dough into 2­inch strips horizontally. Mix cream cheese, basil, rosemary, egg, and Parmesan cheese. Sute mushrooms, onion, garlic, salt and peeper in butter. Spread and layer Cream Cheese mixture, spinach, sausage and mushroom mixture down the center of the dough. Begin braid by folding top row toward filing. Then fold strips left over right, right over left, fold bottom end toward filling and finish by pulling last strip and tucking it under. Lift braid with both hands and place on baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese. Bake at 350 for 35­-45 minutes

squash side

1 crookneck
1 small zucchini
a couple carrots
1 onion

Steam veggies, season with salt and pepper, cover with grated cheese and bread crumbs (or what you have on hand like cornbread and planko).  Bake until cheese is melted.

Southwest Eggrolls

• 1 chicken breast fillet
• 1 tablespoon vegetable oil
• 2 tablespoons minced red bell peppers
• 2 tablespoons minced green onions
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced canned jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash cayenne pepper
• 3/4 cup shredded monterey jack cheese
• 5 seven inch flour tortillas
• 
  
• Dipping Sauce
• 1/4 cup smashed fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1 dash dried dill weed
• 1 dash garlic powder
• 1 dash pepper

Divide filling amongst tortillas, roll and bake at 400 degrees for 15-17 minutes

Cinnamon Blueberry Cake

1 C soft butter
1 C sour cream
1 1/2 sugar
2 eggs
1 t vanilla
2 C flour
1/2 t baking soda
1/2 t baking powder
3/4 C chopped walnuts
1/4 C sugar
1 t cinnamon
1 3/4 C blue berries

Cream butter, sugar, eggs, sour cream,  and vanilla.
Stir in flour baking powder and baking soda.
Spread 1/2 batter in greased 9x13 baking dish
Mix nuts, sugar and cinnamon.
Sprinkle half of this mixture over batter.  Drop reamining in mounds on top and spread over the whole top.  Sprinkle blueberries on top and sprinkle remaining cinnamon sugar, nut mixture over berries.  Bake 350 degrees for 40 minutes (Frozen berries bake longer)

Chicken Roll Ups

INGREDIENTS

1 tablespoon olive oil

1 boneless, skinless chicken breast

1 (8-ounce) package cream cheese, at room temperature

1/4 cup freshly grated Parmesan

2 tablespoons chopped chives (I used green onion)

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

1 (8-ounce) tube crescent rolls

1/2 cup Italian style bread crumbs

FOR THE OPTIONAL CHEESE SAUCE

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1/2 cup milk

Kosher salt and freshly ground black pepper, to taste

1/2 cup shredded cheddar cheese, or more, to taste

INSTRUCTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding.

In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, salt and pepper, to taste.

Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the chicken mixture.

Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.

To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes.

Serve crescent rolls immediately, drizzled with cheese sauce.

Sliced Baked Potatoes

8 whole Russet Potatoes, Scrubbed Clean

1/4 cup Milk

1 stick Butter, Softened

3/4 cups Sour Cream

6 slices Thin Bacon, Fried Crisp And Chopped

1/2 cup Grated Cheddar-jack Cheese

 Salt And Pepper, to taste

 Seasoned Salt, To Taste

2 whole Green Onions, Sliced

Preparation Instructions

Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.

On a cutting board, cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices. Lay the slices flat and use a round cutter or a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.

Add milk and mix the potato mixture together until smooth. Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned adequately.

Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.

Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. (Note: Filling will be soft, so the longer they sit after baking, the easier they'll be to remove.)

Can make these well in advance and keep in the fridge or freezer, unbaked!

Corn Bread

2 C       flour

1 C       corn meal

1 C       sugar

1 t        salt

4 t        baking powder

4          eggs

1 C       milk

1 T       corn syrup

½ C     melted butter

½ C     apple sauce

Mix together and bake in a 9x13 for 25 minutes at 375°.

Or my family likes it fried like pancakes.