Meghan's Butter Brickle Bars

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Title: Meghan's Butter Brickle Bars

1 pkg saltine crackers
1c brown sugar
1c butter
1 small package semi-sweet chocolate chips

set oven to 350 degrees.
spread individual size crackers on a cookie sheet (you can line with aluminum foil if you are careful later when removing them). combine sugar and butter in a pan and boil for 5 minutes, stirring constantly.  spread over crackers. bake in oven for 5 minutes.  spread 1 small package of chocolate chips on top. put  back in the oven for 2 minutes to melt. spread with a knife or spatula. let it cool, and carefully break/cut out of the pan.
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Honey Cornbread Muffins

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Title: Honey Cornbread Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Serves:12 muffins

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EASY HOMEMADE EGG NOODLES

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Title: Easy Homemade Egg Noodles
1 cup flour
1 egg
1/2 egg shell of milk

Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

Note - this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
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Lois' Cheese Ball

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Title:  Lois' Cheese ball

1 block of Cracker Barrel Cheese, grated
1 8 oz block of Cream Cheese, softened
1 TBSP Miracle Whip
1/4 tsp Garlic Powder
1/2 cup walnuts, finely chopped

Mix together and roll in chopped nuts (good with slivered almonds as well). ---end-tinykitchen--- 

Green Bean Casserole

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Title: Green Bean Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown. 

For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans. 
For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. 
 To add a festive touch, stir in 1/4 cup chopped red pepper with the soup. 
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping. 
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture. 
For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
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LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Source:

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Title:  Libby's Famous Pumpkin Pie



3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
 Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:

1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
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Turkey Day Turkey

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Title: Roast Turkey

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

nocoupons
 

Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.

Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

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Colossal Brownie Ice Cream Sandwich

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Title: Colossal Brownie Ice Cream Sandwich

Ingredients
1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons all-purpose flour
2 tablespoons firmly packed brown sugar
1/3 cup peanut butter (not reduced fat)
1 tablespoon margarine or butter
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup (1 stick) margarine or butter
3/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1 quart fat-free or low-fat vanilla ice cream or frozen yogurt, slightly softened

Heat oven to 350°F. Line two 8 or 9-inch round cake pans with aluminum foil, allowing foil to extend over sides of pans. Spray with cooking spray.

For topping, combine oats, flour and brown sugar in large bowl. Cut in peanut butter and margarine with two knives until mixture is crumbly; set aside.

For brownies, melt chocolate chips and margarine in medium saucepan over low heat, stirring frequently. Remove from heat; cool slightly. Stir in sugar and vanilla. Add eggs; mix well. Add combined flour, oats, baking powder and salt; mix well. Divide batter evenly between pans. Sprinkle with reserved topping, patting gently.

Bake 22 to 24 minutes for 8-inch pan (20 to 22 minutes for 9-inch pan) or just until center of brownie is set. (Do not overbake.) Cool completely in pans on wire rack.

To assemble, spread softened ice cream evenly over one brownie while still in pan. Lift second brownie out of pan; remove foil. With topping side up, place brownie on top of ice cream, pressing gently. Cover and freeze several hours or overnight. Remove from freezer 10 to 15 minutes before cutting. Lift from pan using foil edges. Remove foil; cut into wedges. Individually wrap wedges and store in freezer.
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Nutrition Information

* Serving Size: 1/12 of recipe
* Calories: 420
* Calories from Fat: 210
* Total Fat: 23
* Saturated Fat: 8
* Cholesterol: 55
* Sodium: 200
* Dietary Fiber: 2
* Protein: 7

Torani Raspberry Fudge Brownies

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Title: Torani Raspberry Fudge Brownies
Ingredients

1 cup Torani Raspberry syrup 2 cups all-purpose flour
1/4 tsp. salt
6 oz. (6 squares) unsweetened chocolate
1/2 lb (2 sticks) butter
1 tsp. vanilla extract
1 1/4 cups granulated sugar
1 cup light brown sugar, firmly packed
5 eggs + 1 egg yolk
Instructions

Preheat oven to 350. Line a 15 1/2” x 10 1/2” by 1-inch baking pan with aluminum foil. Grease the foil.

Sift the flour together with the salt and set aside. Melt the chocolate in a small double boiler over moderate heat (It’s very important not to burn the chocolate.) Stir until smooth, remove from heat and set aside.

In a large bowl cream the butter. Add the vanilla and sugars, mixing well. Add the Torani Raspberry syrup and beat until smooth. Add the eggs (including the yolk) one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, scraping the bowl as necessary and beating until smooth.

Turn the mixture into the prepared pan and spread to make smooth.

Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.

Cool in the freezer for 1 hour. Makes 28 brownies.
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Torani English Toffee Waffle

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Title: Torani English Toffee Waffle

Ingredients

1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
Instructions

Preheat a waffle iron.

Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until smooth. Beat the egg whites into soft peaks and fold into the batter.

Pour the batter into the waffle iron and cook according to the manufacturer's instructions.
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Mr. Goodbar Caramella

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Title: Mr. Goodbar Caramella


1 oz. Torani Caramel sauce (1 pump)
1⁄2 oz. Torani Hazelnut syrup (2 pumps)
8 oz. milk
1-2 shots espresso
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Pumpkin Roll

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Title: Pumpkin Roll

3 Eggs
1/2 Cup Pumpkin
1 Cup Sugar
3/4 Cup Flour
1/2 tsp Cloves
1/2 tsp Cinnamon
1 tsp baking soda
Filling
1 cup powdered sugar
8 oz cream cheese, softened
6 TBSP butter
1 tsp vanilla

Heat oven to 375°. Grease a 15 x 10 x 1 jelly roll pan, line with waxed paper and grease. Beat eggs and sugar to fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan, spread evenly.

Bake 13 to 15 minutes. Invert onto towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together from short side.

Place seam side down on wire rack. Cool completely.

For filling beat together the powdered sugar, cream cheese, butter, 1 tsp vanilla. Beat until smooth.

Unroll cake spread with filling and re-roll cake. Refrigerate until ready to use.
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Banana Crumb Muffins

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Title: Banana Crumb Muffins


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Title: Affy Tapple Salad

1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped (2 green, and 2 red)
2 cups chopped peanuts (or you can use the kind for ice cream sundaes)
2 cups miniature marshmallows
1 (8 ounce) container frozen whipped topping, thawed

In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
In a large bowl, combine the pineapple, apples, peanuts, marshmallows and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
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Cream-Filled Cupcakes

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Title: Cream-Filled Cupcakes

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
3 large eggs

4 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
2 to 3 tablespoons milk
1/2 cup heavy cream
1 tablespoon light corn syrup
1 cup semisweet chocolate chips


1. Heat oven to 350°. Line 24 muffin cups with paper liners.

2. Combine the flour, cocoa, baking soda and salt in a medium bowl. Whisk to blend. Combine the buttermilk and the vanilla in a measuring cup.

3. Beat the butter and the sugar in a medium mixing bowl with an electric mixer on medium high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture alternating with the buttermilk mixture, starting and ending with the flour mixture.

4. Divide the batter between the prepared muffin pans. Bake until a toothpick inserted in centers comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool 10 minutes. Invert and cool completely.

5. Filling and Swirl: Beat butter in a medium-size bowl until light and fluffy. Gradually add confectioners' sugar. Add 2 tablespoons of the milk and beat 5 minutes until almost white and light and fluffy. Add additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with a medium-size plain round tip. Remove cakes from pan. Insert tip of pastry bag into top of cakes, about 1/2 inch deep, and squeeze.

6. Meanwhile, make the Glaze: Heat the cream and corn syrup in a small saucepan over medium heat until it just comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand 5 minutes. Whisk until smooth.

7. Dip the tops of the filled cupcakes into the chocolate glaze. Place on a cooling rack to set for 10 minutes.

8. Change the piping tip for the vanilla frosting to a smaller round tip. Pipe decorative swirls on top of the glazed cupcakes.
Click here to sign in and view nutrition information

24 servings
Prep: 20 minutes
Bake: 20 minutes

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Coffee Pot Roast

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Title: Coffee Pot Roast

3 lbs beef pot roast
1 tbsp shortening
1 can diced tomatoes with liquid
1 cup black coffee
0 - salt & pepper
1/2 cup chopped onion
1 1/2 cups diced carrots
2 1/2 cups diced potatoes
1 pkg frozen green peas
0 - flour mixed with cold water to thicken liquids, optional

Brown meat on all sides in shortening in heavy kettle or Dutch oven. Add tomatoes, coffee, salt and pepper. Bring to a boil. Cover and simmer for 1 1/2 hours. Add onion and carrot; simmer for 15 minutes. Add potatoes and cook until vegetables are tender; add peas and cook for 3 or 4 minutes.

To thicken liquids: Make a paste with 1 or 2 tablespoons of flour and a little cold water; stir until smooth. Stir into hot liquid a little at a time until desired consistency is reached.
Pot roast serves 6.

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Pumpkin Bread Pudding

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Title: Pumpkin Bread Pudding
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cps milk
1 tsp vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 - eggs
6 cps bread cubes
1/2 cup currants
1/2 cup chopped pecans
16 - pecan halves
0 - Cream or ice cream, if desired

Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.

1. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
2. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan.

Serve warm with cream. Refrigerate any remaining pudding.

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Praline Pumpkin Dessert

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Title: Praline Pumpkin Dessert
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
0 - Whipped cream, if desired
0 - Additional pumpkin pie spice, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.

Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.

Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

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Donuts

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Title: Old fashioned Donuts

1 cup sugar
1 cup sweet milk
1 egg
1 tsp salt
2 Tbsp melted oleo
1 tsp baking soda
2 tsp cream of tartar
1/4 tsp nutmeg
1/4 tsp ginger’
1 tsp cinnamon
3 1/2 - 4 cups flour

Mix all the ingredients together. Roll and cut out donuts and fry in deep fat. Yield: about 2 dozen.

So that is the original recipe… and here are my comments… are you all old enough to know that oleo is margarine? I use butter. Sweet milk is “regular” milk - as opposed to sour milk, which is also used in old recipes. I try to keep my fat at about 365 F. You want to roll the dough to about 1/2 inch thick - my biggest problem is that I make more pies than donuts, so tend to roll them too thin. I put donuts and donut holes in the oil at the same time - they sink first, then they will float in just a little bit. The holes usually roll themselves over then they are done on the first side - and then I use a slotted spoon to flip the big ones. When I take them out, I drain them either on paper towel or a paper bag to absorb the grease. They are really good rolled in either sugar, cinnamon and sugar or maple sugar. The donuts are what some donut shops refer to as “Old Fashioned” donuts - they are not the raised donuts. Some people put a glaze on this type of donut, although I don’t like that so much.

Warning…they are really HOT when they come out of the 365 degree oil (duh) - so no matter how eager you are to eat them, give them a few seconds to cool enough so that you don’t get burned!

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Chocolate Glazed Cake Doughnuts

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Title: Chocolate Glazed Cake Doughnuts

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
0 - Fat for frying, such as canola oil

For chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.

Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.

Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

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Title: Chocolate Glaze (for Donuts)

1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water

Melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

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Banana Custard Scrunch

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Title: Banana Custard Scrunch
Servings: 4

1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced


1. In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
2. Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
3. Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
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Asian Noodles with Chicken and Scallions

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Title: Asian Noodles with Chicken and Scallions
1 lb chicken tenders (not coated or cooked)
1 lb fresh or frozen broccoli florets
1 lb dried udon (thick wheat noodles)
1/2 cup premium oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)

1. Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.

2. Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.

3. While noodles cook, tear chicken into chunks.

4. Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.

5. Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.

Cooks’ note: If you have to substitute an Asian chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.

Serves 4
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Parmesan Cream Crackers

I haven't tried these yet, but they seem like they will be yummy!
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Title: Parmesan Cream Crackers

1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup Fresh Parmesan cheese, finely grated
4 TBSP unsalted butter
1/4 cup cream or half-and-half, more as needed
0 - Coarse salt, pepper, sesame or poppy seeds, minced garlic, or whatever you like for sprinkling (optional).

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.

2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter, or pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

About 4 servings
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Mom's Pancakes

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Title: Mom's Pancakes
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
2 eggs
one-third cup vegetable oil
2 cups milk

Mix dry ingredients together. Mix wet ingredients together, add to dry and mix well. use 1/3 cup to measure and fry until bubbles pop on the top and the pancake is dry around the edges. Flip and cook until done

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