Asian Spaghetti

Ingredients 1 lb. ground pork 1 (8-oz.) can tomato sauce 1/4 cup Soy Vay Veri Veri Teriyaki Sauce 1/2 lb. spaghetti noodles, cooked according to package directions 1/2 cup chopped peanuts 1/4 cup sliced green onions Directions Prep time: 10 minutes, Cook time: 10 to 15 minutes Brown pork in a medium skillet until no longer pink. Stir in tomato sauce and teriyaki sauce; simmer over low heat for 5 minutes. Pour over hot cooked noodles and toss well to coat. Sprinkle with peanuts and green onions. Makes 4 to 6 servings.

Chicken Waldorf Sandwiches

2 cups shredded rotisserie chicken meat 1/3 cup raisins 1 small Granny Smith apple, chopped 4 Bakery sandwich rolls (white, wheat, sourdough or Dutch crunch), split in half lengthwise and lightly toasted 4 (1-oz.) slices medium Cheddar cheese, halved Directions Prep time: 10 minutes, Cook time: 1 to 2 minutes Combine chicken, raisins and apple in a medium bowl. Divide equally between roll bottoms and top with cheese slices. Broil for 1 to 2 minutes or until cheese is melted; close sandwiches. Makes 4 sandwiches.

Grilled Peaches with Raspberry Wine Sauce

Ingredients

2 (6-oz.) baskets fresh raspberries
1/2 cup sweet wine
3 tbsp. sugar
1 cinnamon stick
3 large, ripe but firm peaches, halved and pitted
6 small scoops vanilla bean ice cream
6 mint leaves or sprigs

Directions

Prep time: 15 minutes, Cook time: 12 to 17
minutes

Puree raspberries in a food processor or blender,
then press through a fine mesh sieve to remove seeds. Place
puree in a small saucepan with wine, sugar and cinnamon
stick. Bring to a boil; reduce heat and simmer, uncovered,
for 10 to 15 minutes until slightly thickened. Remove
cinnamon stick and let cool. Just before serving, cook
peaches on a very hot grill, cut side down, for 2 minutes to
lightly char. Remove from heat and place on 6 dessert
plates. Top each with a small scoop of ice cream and drizzle
with raspberry sauce. Garnish with mint.
Makes 6 servings.

Double Chocolate Almond Cookies

2 1/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cocoa powder

Whisk all the above ingredients together

Next in a separate bowl mix

2 1/4 cups butter ( room temperature)
1 cup sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla

Mix until combined, but don't over mix

Now add dry ingredients and pulse the mixer so it doesnt fly all over

Next add 1 1/2 cups chopped almonds and 1 1/2cups semi sweet chocolate chips and 1 cup white chocolate chips.

That's it, put on a cookie sheet and Bake at 375 for 12-15 minutes...

So I heard someone say "You can feel miserable before eating cookies and miserable after eating cookies, but never while eating cookies" I do think that is true...ENJOY!

Almond Roca

4c sugar

1lb unsalted butter

1 large chocolate bar, grated

8oz grated almonds

 

Before you start cooking (since you won't be able to stop and do this later) mix grated chocolate with grated almonds and spread 1/2 mixture on 2"x whatever cake pan.

 

Heat butter in 2qt non-stick sauce pan.

Add sugar while stirring.

Bring to boil on medium heat and continue to stir constantly.

When bubbles pop and smell like burnt sugar, it's almost time, but not quite.

Continue cooking until mixture looks like a cup of coffee with one tsp of cream. (no kidding, it's the best example)

Pour mixture out in prepared pan.

Immediately sprinkle the rest of the chocolate/nut mix over roca.

Let cool,and break up into chunks.

 

It keeps very well in the freezer in Ziplocks or airtight containers.

 

If it fails to harden, it makes great soft roca for older teeth. It's not an exact science, but once you get the mix right, you'll never miss again!

 

Have fun!!! I usually do 10 batches at a time, and end up with 8 or more that are perfect. Disable your smoke alarms, since you have to burn the sugar to make roca.

 

This is from my Brother-in-law Jeff and he is a great cook.  Thanks Jeff