Reeses Pie

3/4 cup sugar
3 TB flour (or 3 TB cornstarch)
1/4 tsp salt
2 c. milk

Mix all but milk first with a wire wisk. Add milk in slowly. Cook on medium heat until it comes to a boil (takes about 5 minutes). Time for 2 minutes. Take off heat.
Beat 2 eggs in a separate bowl. Add a little (I do about 1/2 c)of the pudding mix to the egg and stir in. (This is to endure that you don't cook the egg by putting it directly into the boiling hot pudding) Mix egg mixture back into pudding. Bring back to a boil. Boil for 2 minutes. Stir in 2 TB butter and 1 tsp vanilla. Divide pudding in half. Mix 1/2 c. chocolate chips in one half and 1/2 c. peanut butter in the second half. Pour into pie shell and refridgerate. (I put a sheet of wax paper on top to prevent the pudding from getting a hard film on top)

Lemon Pie

1-1 1/2 cup sugar
3 TB cornstarch
3 TB flour
dash of salt
1 1/2 c HOT water

Mix all but water first with a wire wisk. Add water in slowly. Cook on medium heat until it comes to a boil (takes about 5 minutes). Time for 2 minutes. Take off heat.
Beat 2 eggs in a separate bowl. Add a little (I do about 1/2 c)of the pudding mix to the egg and stir in. (This is to endure that you don't cook the egg by putting it directly into the boiling hot pudding) Mix egg mixture back into pudding. Bring back to a boil. Boil for 2 minutes. Stir in 2 TB butter and 1/2 lemon juice. Pour into pie shell and refridgerate. (I put a sheet of wax paper on top to prevent the pudding from getting a hard film on top)

Homemade Cranberry Sauce

2 oranges
1 (12oz) package of cranberries
2 cups sugar

Use grinder to grind oranges and cranberries. Add sugar and stir. Refridgerate overnight.

Korean Style Short Ribs

5 lbs beef short ribs or 5 lbs pork ribs
1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes

I actually used 1 lb. of bonesless, skinless, country-style ribs I got on sale! With my 1 lb. of meat I halved the rest of the sauce and it turned out to be just right.
Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl. Place ribs in 5 quart slow cooker (or smaller if you're not using as much meat. It goes really dry if your crock pot is too big). Add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine 3 TB cornstarch and 3 TB water to make a slurry, blend with leftover sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened.

Kevin and I thought this tasted similar to the teriyaki beef at Tucanos!!

Crock Pot Roast with Potatoes and Carrots

2 lb roast
1 can cream of mushroom soup
1 pkg onion soup mix
2/3 c water
potatoes
baby carrots
onion

Wisk together the cream of mushroom soup, onion soup mix, and water in the crock pot. Cube potatoes (I like bigger chunks), dice the onion, then add the potatoes, onion, and carrots to the crock pot. I mixed it together with the sauce. Put roast in the veggies surrounding it. (I also did a little salt, pepper, basil and rosemary rub on the roast, but I couldn't really taste the basil and rosemary- maybe more next time?) I left it in the crock pot on low for 8-9hours (or high for 3-4 hrs). It was reall yummy and really moist! *The gravey left was really watery, would have been best if I thickened it a little, but it was full of flavor!!

Thai Chicken Satay with Peanut Sauce

Chicken Satay
bamboo skewer
2 lbs boneless skinless chicken thighs (I used breasts or tenderlions and cubed instead of using skewers)
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil (omit if not grilling)


Sauce Ingredients
1 tablespoon oil
1/2 teaspoon dried red pepper flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt


To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes. Trim off any excess fat and tendons from chicken. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade. Cover dish with plastic and refrigerate for at least 2 hours. Sauce: Heat oil in a small pan. Add remaining ingredients, mix well, and cook until heated through. Set aside sauce to await the chicken. Drain the chicken (save the marinade). Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade. Serve with the peanut sauce while hot.

Veggie Chicken Alfredo Skillet

5 chicken tenderlions
1 medium zucchini
1/2 green pepper
2 green onions
1 pkt alfredo sauce mix
1 cup milk
salt and pepper to taste
cajun!
pasta of your choice, cooked and drained(I used penne)

Heat some oil in a skillet. Cook chicken thoroughly. Add salt, pepper, and cajun to taste. While chicken is cooking, dice up zucchini, green pepper, and onion. Remove chicken from skillet. Add in veggie mix. Cube chicken and add back in to skillet. Saute until zucchini is no longer crunchy. In a separate bowl mix milk and alfredo pkt until all lumps are dissolved. Pour mixture into skillet with chicken and veggies. Bring to a boil for a couple minutes. Mix in pasta, toss, and serve!!