Moo Shu Noodles

I havent made this yet...but my friend Julie has...and I trust her "Asian Taste" she says it is DELISH!

Moo Shu Noodles


12-ounces fettuccine
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated
3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken broth

Cook Fettucine...acording to package...with a little salt and set aside.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.

In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Turkey/Bacon Guacamole Wraps

** got this from my SIL Courtney...it is really good with chips and dip
Sliced Turkey
Bacon (I like to use turkey bacon)
Avacados
Cucumbers
Laughing Cow cheese (they do make light)
Tortillas (use carb friendly)

Take each tortilla and place 2 or 3 slices of turkey, add 1 slice of bacon, 2 slices of avacados, 2 or 3 cucumbers and a wedge of laughing cow cheese...roll up and pin with a tooth pick.

The BIG "O"

** got this from my friend Emily....it is pretty famous with the ladies in Memphis!
The Big “O” Cake

1 ½ cup HOT water
1 cup oatmeal
½ cup butter, melted
2 eggs
½ tsp salt
1 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1 cup brown sugar
1 cup sugar
1 ½ cup flour

*Mix all ingredients together.
*Bake at 350 for 35 minutes

Cream Cheese Frosting:
½ cup butter, softened
8 oz package cream cheese, softened (reduced fat if you must)
1 tsp vanilla
1 lb powdered sugar (or until desired thickness)

Key Lime Pie

Emily’s Fabulous Frozen Key Lime Pie

For the Crust:
* 1 ½ cups graham cracker crumbs (10 crackers)
* ¼ cup sugar
* 6 Tablespoons (3/4 stick) unsalted butter, melted
For the Filling:
* 6 large egg yolks, at room temperature
* ¼ cup sugar
* 1 (14 oz) can sweetened condensed milk
* 4 Tablespoons grated lime zest
* ¾ cup freshly squeezed lime juice (8 limes)
For the Decoration:
* 1 cup (1/2 pint) cold heavy cream
* ¼ cup sugar
* ¼ tsp pure vanilla extract
*thin lime wedges

Directions:
Preheat oven to 350 Degrees
1. For the crust, combine graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.
Bake for 10 minutes. Allow to cool completely.
2. For the filling, beat the egg yolks and sugar on high speed in the bowl for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze overnight.
3. For the decoration, beat the heavy cream on high speed until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.

Tips:
1. Mixing the egg mixture until thick and creamy is essential.
2. Don’t be tempted to buy a ready-made crust. The crust takes 10 minutes and isn’t difficult. Promise. Three ingredients is all it takes folks!
3. Even if you can find the rare key lime, just use regular limes for the filling. You can purchase a few key limes for garnish.
4. Wrap well before placing in freezer. Consider two or three layers of plastic wrap.
5. NEVER make this on the day you want to consume it. It won’t be set in time! Even 6-8 hours is not enough time. It truly requires an “overnight stay” in your freezer.
6. ENJOY!!!!!!!!

No Bake CheeseCake

I got this recipe from my friend Trisa... I have had this before from my friend's mom...and they called it cherry cream pie's

1 lg & 1 sm package of cream cheese
2 good TBSP of sour cream (heaping tablespoons)
1/3 c. lemon juice
1/2 can sweetened condensed milk
1 tsp vanilla
1 pt whipping cream (cream separately & add sugar while whipping it so it tastes yummy sweet!)

I usually beat the cream cheese alone until it is very smooth, then add the sour cream, lemon juice, vanilla, & sc milk. I stir the whipping cream in with a spatula so it doesn't over beat. Then pour it into a graham cracker crust. Refrigerate & then serve with fruit topping!

graham cracker crust:
crush 10 graham crackers
4ish TBSP butter, melted
4ish TBSP sugar
mix, press into bottom of a pan & bake for 3 mins. at 350. let it cool before pouring in cheesecake

Guacamole

**this recipe is from my friend Allie!

Use a potato masher to blend the following ingredients:
1 C. green salsa (Herdez brand)
6-8 sprigs cilantro (use more or less to taste)
4 oz. cream cheese
4 avocados
salt- to taste
lime juice- to taste
1/4 C. red onion- finely chopped
**Serve chilled with tortilla chips.

*I like to stir in 1 chopped tomato after mashing the above ingredients together.

White Lime Slush

8 cups of water
3 c sugar
1 (12 oz) can of limemade
1 ( 2 lt) bottle sprite

Boil water, sugar and limemade for 5 min...put mixtures in freezer bags and freeze. take mixture out of freezer 1/2 before serving and add sprite. Garnish with lime slices or wedges. Makes 1.5 gallons.

Chineese Burritos

I got this recipe from my friend Jeannette...they say they are super simple..and are yummy

Recipe from my friend Jeannette

1 lb. ground beef/ sauted with 1 med chopped onion
1/2 c sliced green onions
1 c shredded cheddar cheese
1 c salsa
1 pkg egg roll wrappers
1/2 bunch cilantro
Brown the ground beef, rinse and drain....I always add a med sized chopped onion to ground beef...Open the egg roll wrappers, and keep them covered while you are working. On a wrapper place 2 T ground beef, 1 T green onion, 1 T cheese, and 1 T salsa... Make some "GLUE" out of 1 T flour and 2 T water. Mix it up until smooth. Bring up the bottom corner of the wrapper, fold over the right side corner, then the left side. Place a bit of "Glue" on the top corner and roll until it sticks. When you have made all you want fry them until golden brown in oil. (can use a wok, or frying pan) Drain on paper towel, and serve with sour cream, guacamole, salsa, ect.

FRUIT SALSA

I got this recipe from my friend Jeannette!

1 apple, cored and chopped
1 kiwifruit, peeled and chopped
1 8oz can crushed pineapple with juices
1 c sliced strawberries fresh, or frozen
1/3 c frozen OJ concentrate, thawed
2 T brown sugar

In med mixing bowl , combine all ingredients: chill serve with "Baked Cinnamon Strips"

Baked Cinnamon Strips
3/4 c sugar
1 tsp ground cinnamon
6-8 flour tortillas (8 in)

In a lg, sealable plastic bag, combine the sugar and cinnamon. Cut tortilla into 6 strips. Lightly brush both sides of the strips with water. Place in a plastic bag, seal and shake to coat the strips. remove the strips and arrange in a single layer on a baking sheet. Repeat the procedure with the reamining tortillas. Bake at 375 for 8 to 10 min or until crispy. Serve immediately or let cool and store in an air tight container.