July 30, 2010

Shrimp Dip

This recipe has been in my family for as long as I can remember.
EVERY family event we have brings this dip to the table.
Simple and versatile, you will love it too!

 1-16oz. container low fat cottage cheese
3/4 c. mayonnaise or salad dressing
2 scallions, thinly sliced
2 Tbsp. lemon juice
1 tsp. ground pepper
Salt to taste
1 c. salad shrimp, coarsely chopped
( you can also use 1 can small whole shrimp, rinsed and drained)

 In a food processor, blend cottage cheese until smoothed to the consistency you want.
Stir in remaining ingredients.
Chill 4 hours to blend flavors. Stir before serving.

Serve with crinkle potato chips, crackers, carrots and celery sticks, or use to stuff garden fresh tomatoes.

Asian Style Noodle Pancakes

I found this recipe years ago in Woman's Day Magazine, with a few personal alterations, I have been making these on a regular basis ever since!  Simple to make, and so dang good!
The prep and cooking time is around 30-40 minutes.
I ALWAYS DOUBLE THIS RECIPE because these little cakes are excellent reheated!


1 pkg (3oz.) any flavor Ramen noodle soup mix
(I use oriental flavor most often)
1 medium zucchini, shredded
2 scallions (green onions), finely sliced
1 medium carrot, shredded
(no need to peel the carrot first, just wash well)
2 large eggs, beaten
2 Tbsp. flour
1 Tbsp. lemon juice
2-3 Tbsp. oil, divided

3 Tbsp. soy sauce
3Tbsp. rice vinegar
pinch red pepper flakes (optional)

Mix together soy sauce, vinegar, and red pepper flakes.

Break up the ramen noodles, into 4 sections. Reserve the seasoning packet.  Cook according to package direction with one exception. Boil for 2 minutes only.  Drain. 

Place cooked noodles in a medium mixing bowl, add shredded zucchini and carrot, scallions, flour, and seasoning packet.  Stir well.  
Add beaten eggs and mix well.
In a non-stick skillet, heat oil over medium-high heat.
Using 1/3 c. measure, place noodle mix in cup, and press down lightly with a spoon. place noodles in frying pan, press down slightly with a spatula, to help the pancake hold together.
Fry 2-3 minutes on each side.
Repeat steps using remaining oil as needed.
This recipe makes approx 6 pancakes.

Update:  This recipe was featured in an article in here: The Huffington Post

July 25, 2010

Let us introduce you...

We have made a fun new friend through our Blog Frog Community page:

Endy Daniel lives in Depok Indonesia, and we would love for you to get to know her too!

We think it will be fun to occasionally share some of her recipes with you, and keep you updated on her happenings...
Endy sent this recipe to us this morning and we definitely think you should give it a try! It's simple to prepare, and since I made it for lunch, I am speaking from experience when I say YUUUUUUMMMMMMY!
(serves 2) 
1 pkg. Ramen Noodles
(almost any flavor will work, but I used the pork flavored noodles)
4oz. button mushrooms, sliced
1/4 of a Kielbasa sausage, coursely chopped
1/2 Tbsp. terriyaki sauce
1 ripe plum tomato, diced
2-3 chili peppers, minced 
(I left this out because I'm a wuss about spicy stuff-I used a few red pepper flakes instead)
1 leek or scallion, thinly sliced
A pinch of black pepper

Cook noodles according to the package directions, but add 1 cup of water to the measurements (I only cooked the soup noodles for 2 minutes before moving on to the next steps), add the sausage, mushrooms, and chili's. Cook 1 minute.  Add the seasoning packet, pepper and terriyaki sauce. Cook until heated through... Divide soup between 2 bowls, sprinkle with sliced leek and diced tomatoes.
Serve and enjoy!!
This is Endy's picture from her recipe!
See?  Super easy and really delicious.
This recipe inspires me to come up with some of my own combinations...
Oh, and here is the link to Endy's blog...be sure to follow her!

July 19, 2010

*Oooey* Gooey* Chocolate Marshmallow Cookies

These cookies date back to my childhood (or maybe even further back), and they take me back to family reunions, staying at my cousins house, Christmas time treats, and visiting my Aunt Leona.
These cookies are sooooo good!

Chocolate Marshmallow Cookies

1/2 c. Baking Cocoa
1 3/4 c. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 c. Shortening (of course I use butter flavored)
1 c. Sugar
1 Egg
1/2 c. Milk
1 tsp. Vanilla Extract
1/2 c. Walnuts, chopped (optional)
14-16 large Marshmallows, sliced in half
 Preheat oven to 350 degrees.
Cream together the shortening, sugar and egg. 
Add milk. 
Combine the first 4 ingredients together, then stir into the shortening mixture. 
Add vanilla and nuts.

 (Don't panic if the shortening/milk    mix looks curdled, it's ok!)

Drop by teaspoon onto baking sheets lined with parchment paper (or grease the sheets if you don't have the paper on hand).
Bake for 9 minutes. 

Remove from the oven, top each cookie with one of the marshmallow halves, 
and return to the oven for 3 minutes.

 Cool on the cookie sheet for approx. 5 minutes.
 Remove to a cooling rack.  Frost the cookies while still warm.

(At this point in the cookie baking process my Aunt Leona would always prepare her own delicious chocolate frosting, but I have to admit that I take a quick short cut...)

1 container prepared Chocolate Frosting
1/4 c. Powdered Sugar
1/2 tsp. Vanilla Extract

In a medium bowl combine the frosting, powdered sugar, and vanilla.
Mix well and spread onto the cookies.

~This was a great tip I got from the Food Networks Sandra Lee.  It saves time, and tastes homemade.
  I love those kinds of tips!~

I hope you enjoy them as much as I did while making them...I think I have 3 left!

(We have linked this post to:)