Fried Rice

Ingredients:

2 cups chicken stock (beef or veggie whatever you chose)
1 Cup of short grain white rice
1 Large carrot
1 Large stalk of celery
1 bunch of green onions
2 eggs
3 TBLSP Teriyaki sauce
3 TBLSP Soy sauce
1 tsp fish oil
1-2 table spoons vegetable oil
1 cup sliced portabella mushrooms

Directions:

cook rice in stock until desired doness. chop carrot, celery, onion and mushrooms and saute in butter until done.  Scramble eggs in heated pan and vegetable oil and add rice, veggies, teriyaki sauce, soy sauce, and fish oil. Add onions and let flavors meld together.

**** you can add meat if you choose and other vegetables as well****

Cookies

OK guys with the holidays coming up faster then you can believe I thought I would post some cookie recipes that  are not your typical Holiday cookies.

Ritz mints: 

Makes about 68 crackers

• 2 sleeves Ritz crackers
• 1 (14-ounce) package dark-cocoa-mint-flavored melting wafers

Directions

1. Line baking sheets with parchment paper and set aside.
2. In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
3. Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Store in an airtight container up to one week.
   
   Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com or your local baking/craft specialty store.

 MarthaStewart.com 


Orange lace cookies:

Ingredients

Makes about 3 dozen

• 1/4 cup light corn syrup
• 1/4 cup packed light-brown sugar
• 1/4 cup unsalted butter
• 1 tablespoon Cointreau
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1 tablespoon orange zest, finely chopped (about 1 orange)
• 1/8 teaspoon fine salt
• complements Melon with Orange-Ginger Syrup

Directions

1. Preheat oven to 350 degrees. Place a Silpat (a nonstick baking mat), or parchment paper, on a baking sheet; set aside. Combine corn syrup, sugar, butter, and Cointreau in a small saucepan set over low heat; stir until butter melts. Remove from heat. Add flour, orange zest, and salt; stir until combined.
2. Drop heaping teaspoons of batter onto prepared baking sheet, about 2 1/2 inches apart. Place sheet in oven; bake until cookies spread out, bubble, and turn golden brown, about 14 minutes. Remove from oven, and let stand until cookies firm slightly, about 4 minutes. Using a spatula, remove cookies from sheet; place on a wire rack, and let cool until crisp. Repeat until all batter has been used, stirring batter in between batches. Cool cookies completely. Cookies can be stored in an airtight container up to 2 days.

 MarthaStewart.com 


Vanilla Malted cookies: 

Ingredients

Makes about 6 dozen

• 2 3/4 cups all-purpose flour
• 3/4 cup plain malted-milk powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup sugar
• 1 vanilla bean, split, seeds scraped and reserved
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt.
2. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine.
3. Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825). Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch apart.
4. Bake until bottom edges are golden brown, 11 to 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

 MarthaStewart.com 


Chocolate Coconut bars: 

Ingredients

Makes 20

• 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
• 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup pecan pieces
• 1 cup semisweet chocolate chips or chunks
• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

Read more at Marthastewart.com: Chocolate-Coconut Bars Recipe - MarthaStewart.com 


Lime cornmeal Glazed cookies: 

Ingredients

Makes about 2 dozen

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 4 teaspoons freshly grated lime zest plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)
• 2 teaspoons freshly grated orange zest (2 medium oranges)
• 1/2 teaspoon pure almond extract
• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal, plus more for coating glass
• Lime Glaze

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
2. With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
3. Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
4. Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
5. Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

Read more at Marthastewart.com: Lime Cornmeal Glazed Cookies Recipe - MarthaStewart.com 


Enjoy!!!


Happy Baking, 
Shannon 

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Happy cooking,
Shannon