Our 2013 Most Popular Recipes Review

Our 2013 Year In Review!

I thought it would be fun to create a post that reflects on our 10 most popular recipes in 2013... here's the count down, from our 10th most viewed recipe to the #1 winner of 2013!

#10

Pineapple Lemonade Punch

#9

Asian Style Noodle Pancakes

(this recipe is a personal favorite)

#8

Oreo Oatmeal No Bake Cookies

#7

Indiana Easy No Bake Cookies

#6

Pumpkin Spice Fudge

(I love everything pumpkin!)

#5

Pumpkin Spiced No Bake Cookies

#4

Sensational Taco Pie

(one of my family's favorite dinners)

#3

Vanilla Oatmeal No Bake Cookies

#2

Coconut Oatmeal No Bake Cookies

And the #1 most popular recipe, for a 3rd year in a row is  (drum rolls please...) our

Diet Coke Brownie's

I also found a few interesting and fun facts about the people who visit us.
Microsoft Windows is the top operating system for browsers while the iPhone is the top mobile platform.

The biggest driving factor that bring visitors to our blog is Pinterest (no surprise here), while Facebook was only the 9th largest website to bring viewers to our blog ( I was surprised here).

Visitors from around the world are ranked by countries with the most visitors in the following order;

#1  United States
#2  Canada
#3  United Kingdom
#4  Australia
#5  Germany
#6  Russia
#7  France
#8  Mexico
#9  Philippines
#10  South Africa 

And finally, as of December 31st 2013, Aunt Peg's Recipe Box has had 2,293,788 visitors (that's 2.2 MILLION!).  Wow!

Thanks to each one of you for making this a fun year for me!  It's amazing how we can be connected globally by simply sharing a recipe.

Wishing you all the best for a fun, peaceful, prosperous 2014!

Versatile~all purpose Teriyaki Sauce

I am not a fan of bottled or packaged teriyaki sauces.  They are either too sweet or kind of bitter, they just never seem to taste right to me.
Here is a recipe I have used for ages and adapted over the years to suit my families particular likes.  This recipe will keep for several weeks stored in your fridge.

TERIYAKI SAUCE

2 c. cool water

3/4 c. brown sugar

1/4 c. white sugar

2/3 c. soy sauce

1 tsp. crushed garlic from a jar (or about 2 tsp. powdered garlic)

1/2 tsp. crushed ginger from a jar

4 Tbsp. corn starch
1 Tbsp. sesame seeds (optional)

In a medium size mixing bowl combine all the ingredients and whisk together until sugar is dissolved. Make sure the corn starch has been very well mixed in.  Pour mix into a medium size stock pan, and bring to a boil over medium high heat, whisking constantly.  Allow the sauce to cook on a low boil until thickened.  The sauce naturally darkens as it heats.  Remove from the heat, and use with your favorite dishes, or as a dip for potstickers, eggrolls, and other yummy things. Stir in sesame seeds if desired. You can also add rice vinegar or sesame oil to change the flavors up.

I use this sauce (all the time) often when I need a quick meal.  I cook some rice in my rice steamer, throw some frozen cooked shrimp into a skillet with chopped green onions and frozen broccoli, add about 1/4 cup water, cover and cook for 5-6 minutes.  Remove the lid, add the teriyaki sauce, heat again and serve over the rice!  I do the same thing with leftover chicken too.  I love how quickly the meal can come together.  Give this recipe a try.

Teriyaki Chicken Wings

This is a recipe that I have had for years and was handed down to from my Aunt Peg.  It is a tried and true recipe that is a family favorite.  As the chicken bakes it fills the house with this delicious aroma that makes waiting so hard!

TERIYAKI CHICKEN WINGS

5-7 lbs. frozen chicken wings or drumettes

2 c. soy sauce

2 c. sugar

1 Tbsp. minced garlic-from bottled, 

or 3-4 cloves, crushed

1 tsp. minced ginger-from bottled, 

or 1/4 tsp. powdered ginger

Preheat oven to 325 degrees.
In a medium size mixing bowl combine the soy sauce, sugar, garlic and ginger, and whisk together until sugar is dissolved.  
Place chicken wings in a large dutch oven or large roasting pan.  
Pour soy sauce mix over the chicken, and stir to coat all pieces.  
Cover your pan with either a lid or a tent of foil.  
Bake for 2 1/2-3 hours (depending on the # of lbs. you use), stirring 45-50 minutes.  
Remove from the oven, place on a serving tray then sprinkle with toasted sesame seeds if desired.

This dish makes an awesome teriyaki sauce that is great when drizzled over rice.  The chicken wings are wonderful served hot or cold!
Note:  You can use fresh chicken wings, but you will need to reduce the cooking time by about 1/2 hour.

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!

ASIAN STYLE NOODLE PANCAKES

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

SAUCE:

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

Let us introduce you...

We have made a fun new friend through our Blog Frog Community page:
http://theblogfrog.com/1359700

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!

SPECIAL NOODLE DISH WITH MUSHROOM

(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!

http://endycooks.blogspot.com