Raspberry Streusel Bar

Raspberry Streusel Barsmakes 36-40 bars or a jelly roll pan

Ingredients:
Crust1 1/2 cups butter, melted3/4 cups granulated sugar1 Tablespoon vanilla extract3/4 teaspoon salt3 cups all purpose flour
Filling2 1/4 cups Raspberry Jam3 cups fresh raspberries
Streusel1 1/2 cups old fashioned oats1 cup brown sugar, firmly packed1 teaspoon ground cinnamon3/4 cup of all purpose flour3/4 cup butter, cold and cubed
Glaze1 cup powdered sugar2-3 Tablespoons milk or cream1 teaspoon vanilla extract
Directions:Preheat oven to 300 degrees. Line the jelly roll pan with foil or parchment paper, leaving enough overhang on all sides. Set aside.
Start making the crust by stirring the melted butter, granulated sugar, vanilla, and salt together. And flour and stir until everything is combined.  Press the mixture evenly into the prepared jelly roll pan.  Bake for 15 minutes. 
Remove the crust from oven and turn the oven up to 350 degrees.
Spread the jam over the warm crust.  Sprinkle raspberries evenly over the jam.

Make the streusel by mixing the oats, brown sugar, cinnamon, and flour together. Cut in the chilled butter with pastry blender or two forks or yours hands until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the berries. Bake for 30-35 minutes or until golden brown. The filling should be bubbling.

Remove from oven. Let cool.  
Make glaze by put powdered sugar, vanilla and 2 Tablespoons of milk or cream in a quart size ziplock bag. Seal bag. Squish ingredients together until there are no lumps. If the glaze is to thick add 3 Tablespoon of milk and mix again. Cut off bottom corner of the bag and squeeze glaze in lines over bars. Enjoy them cold or warm.

Store in refrigerator. You can freeze them in an airtight container. This make a big batch I usually freeze half for when company pops in.
*You can make these bars with any kind of berry, just substitute berries and jam flavor. Example Blackberries with blackberry jam.

Berry Salad

Berry Good Berry Salad

Ingredients:

• 1 package cool whip
• 2 cups vanilla yogurt
• 1 large box instant vanilla pudding mix
• 2-3 bags frozen berries (do not use strawberries, they get mushy)

Directions:

1. Combine yogurt and pudding powder. Mix well. Fold in cool whip and berries. Let sit for 30-40 minutes to allow berries to thaw.

This simple, delicious dish is always a hit with my family, especially around the holidays! It is one of my Taylor's favorites. 

Thai Drunken Noodles

Thai Drunken Noodles
Prep time: 10 min     Cook time: 6 min

Ingredients:

Noodles

• 12 oz dried rice noodles, wide

Stir Fry

• 2 tbsp oil (peanut, vegetable, or canola)
• 6 cloves of garlic, minced
• 3 birds eye chili or Thai chillies, deseeded, very finely chopped
• 1 onion, sliced
• 1 lb chicken breast, cut into bite size pieces
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 green onions, sliced
• 2 cup Thai Holy Basil leaves

Sauce

• 6 tbsp oyster sauce
• 2 tbsp fish sauce
• 3 tbsp light soy sauce
• 3 tbsp dark soy sauce
• 1 tbsp sugar
• 2 tbsp water

Instructions:

1. Prepare noodles per packet instructions.

2. Mix sauce in a small bowl.

3. Heat oil in wok or large heavy based skillet over high heat.

4. Add garlic and chili and cook for 10 seconds. Don't inhale - the chili will make you cough!

5. Add onion, cook for 1 minute.

6. Add chicken and fish sauce, and fry until cooked, around 2 minutes. 

7. Add green onion, noodles, and sauce and cook for 1 minute until the sauce covers noodles.

8. Remove from heat and toss with the basil. 

**Make sure you have all the ingredients ready to toss into the wok, things happen quickly!

Egg Drop Soup

Egg Drop Soup

Ingredients:

• 3 cups chicken broth
• 1/2 tsp salt
• 2 tbs cold water
• 1 tbs cornstarch
• 2 eggs slightly beaten
• 1 green onion, with tops, finely chopped

Directions:

1. Bring chicken broth to a boil in a soup pot.

2. Add 1/2 tsp of salt and mix.

3. Combine water and cornstarch; stir into boiling broth.

4. Stir a small amount of hot broth into slightly beaten eggs. Add egg mixture into hot broth slowly, stirring the whole time. Cook until clear and slightly thickened, stirring constantly.

5. Garish with green onion. 

Dress this simple dish up by adding some other favorites, like chicken or corn. This is my Sydney's favorite!

Chicken Tikka Masala (Crockpot)

Chicken Tikka Masala
Prep time: 15 min    Cook time: 8 hours    

Ingredients:

• about 3-4 boneless, skinless chicken breasts (about 2 lbs) - cut into 1.5" cubes 
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1 (29 oz.) can of crushed tomatoes
• 1 1/2 cups plain yogurt 
• 2 tbsp olive oil
• 2 tbsp Garam masala
• 1 tsp tumeric powder 
• 1 tbsp cumin
• 1/2 tbsp paprika
• 2 tsp salt to taste 
• 3/4 tsp fresh ground pepper
• 1-3 tsp cayenne pepper (depending on your heat preference)
• 2 bay leaves 
• 1 cup heavy cream
• 3 tbsp cornstarch 
• lemon juice squeezed from one small lemon 
• Chopped cilantro, for topping 

Directions:
1. Salt and pepper chicken breasts, sear the chicken in olive oil (separate oil from the ingredients listed), then cut into pieces. 
2. Place chicken, onion, garlic, ginger, tomatoes, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure chicken is coated well. 
3. Gently place the mixture in the crockpot and add the bay leaves on top. 
4. Cover and cook for 8 hours on low (or 4 hours on high).
5. When done, in a medium bowl, whisk together heavy cream and cornstarch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze the lemon over the mixture, and stir to incorporate. 
6. Serve hot over a bed of white (or brown) rice. 
   You might want to buy some Nan bread and brush butter garlic over the top and bottom and heat it on a griddle. We like it this way too. So yummy!

Pasta Salad

Sydney's Pasta Salad 12 servings

Salad 1 lb  spiral or shells or penne 2  slices 1/2 inch thick salami, cubed 1 cup halved pepperoni slices 1 red bell pepper, cut into 1/2 inch square pieces 1 cup artichokes, chopped into 1/2 inch pieces 1 can black olives 8 oz mozzarella, 1 inch cubed pieces 1/2 cup sun dried tomatoes, julienne cut 1/2 cup red onions, minced 1/2 cup basil, slivered 1/4 cup parmesan, shredded 1/2 teaspoons red pepper flakes
Dressing 1/2 cup red wine vinegar 2 Tablespoon parmesan, crumbles 1 Tablespoon Italian seasoning  2 teaspoons sugar 1-2 cloves of minced garlic 1/2 teaspoon garlic powder 1/4 teaspoon celery seed 3/4 cup extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper
Directions 1. Cook pasta according to directions. 2. Drain under cold water. Set aside to cool. 3. Once pasta has cooled, add pasta to large bowl with remaining                     salad ingredients. 4. Serve immediately or chill until ready to serve.
Dressing 1. Place all ingredients for dressing into blender or food processor,         blend and slowly add olive oil. 2. Continue to blend until blended. 3. When ready to serve, toss pasta salad with dressing. 4. Salt and pepper to taste.

Alfredo Chicken Bake

Alfredo Chicken Bake serves 12

INGREDIENTS

1 lb. penne

4 tbsp. butter

2 tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts 

1 tsp. Italian seasoning

1 teaspoon Kosher salt, plus some to season chicken 

1 tsp ground black pepper, plus some to season chicken 

4 cloves garlic, minced

4 tbsp. all-purpose flour

3 c. half-and-half

1/2 c. freshly grated grated Parmesan

1 c. shredded mozzarella

1/4 c. freshly chopped parsley

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside.
2. Preheat oven to 350° and spray a large 9"-x-13" baking dish with non-stick cooking spray. In a large skillet over medium heat, heat oil. Season both sides of chicken with Italian seasoning, salt, and pepper. Add to skillet and cook until chicken is cooked through, 8 minutes per side. Remove chicken.  Let the chicken rest for 5 minutes before slicing crosswise. 

1. Make sauce: Return skillet over medium heat and melt butter. Add garlic and cook until garlic is fragrant, about 30 seconds. 

1. Whisk in flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in half-and-half, whisking constantly. 

Bring mixture to a simmer and stir in Parmesan, salt and pepper. Let simmer until the sauce thickens, 2 to 3 minutes.

1. In a large bowl, combine pasta, chicken, and alfredo sauce. Spread about half of the pasta mixture on the bottom of the baking dish, then sprinkle with half of the mozzarella.

1.  Add the remaining pasta mixture and top with more mozzarella. Bake until bubbly and beginning to brown on top, about 25-30 minutes. 

1. Garnish with parsley before serving.
2.