Recipe: Gooey Chocolate Peanut Butter Marshmallow Brownies

I found this recipe on Peek – A – Boo Mommy’s blog.

Gooey Chocolate Peanut Butter Marshmallow Brownies

Ingredients

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Directions

Preheat oven to 350°.Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Enjoy!

Recipe: THAI FRIED NOODLES

THAI FRIED NOODLES

Ingredients
3 tablespoon vegetable oil
4 garlic cloves, finely crushed
1 tablespoon fish sauce
3-4 tblsp lime juice
1 teaspoon crushed palm sugar
2 eggs, beaten
12 oz rice vermicelli, soaked in water 20 minutes, drained
4 oz peeled shrimp
4 oz bean sprouts
4 green onions, sliced
2 tablespoon dried shrimp, ground, to garnish
finely chopped roasted peanuts, cilantro leaves and lime slices to garnish

Directions
Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.

Makes 4 servings.

Recipe: THAI FRIED NOODLES

THAI FRIED NOODLES

Ingredients
3 tablespoon vegetable oil
4 garlic cloves, finely crushed
1 tablespoon fish sauce
3-4 tblsp lime juice
1 teaspoon crushed palm sugar
2 eggs, beaten
12 oz rice vermicelli, soaked in water 20 minutes, drained
4 oz peeled shrimp
4 oz bean sprouts
4 green onions, sliced
2 tablespoon dried shrimp, ground, to garnish
finely chopped roasted peanuts, cilantro leaves and lime slices to garnish

Directions
Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.

Makes 4 servings.

Recipe: Black-Pepper Steak

Black-Pepper Steak
Ingredients

1 pound cube steak
1 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons red wine vinegar
2 tablespoons water
1/4 teaspoon granulated sugar

Directions

Cut steak into serving portions; sprinkle with pepper and salt. In a skillet over medium-high heat, cook steak until brown, about 4 minutes each side. Remove to a warm platter, leaving drippings in skillet.
Return skillet to heat and add vinegar, water and sugar, stirring to mix well. Cook until almost boiling, then spoon sauce over steaks.

Makes 4 servings.

Fabulous Foods: Mochi

Mochi

This weekend I discovered Mochi. I was very apprehensive at first but after that all important first bite I was hooked.

Mochi is is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.

I had brown sugar filled Daifuku and it was super yummy.

Daifuku is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white, pale green or pale pink colored mochi filled with anko. These come in two sizes, one approximately the diameter of a half-dollar coin, the other palm-sized. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all daifuku are covered in a fine layer of corn or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa.

If you get a chance to try some, I highly recommend it.

Recipe: Orange Ginger Loaf

Orange Ginger Loaf

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce1 teaspoon baking soda

FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Directions
Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.Then set aside.
In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.
Mix baking soda into applesauce and stir into creamed butter mixture.Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.
Bake at 350 degrees F for 40 to 50 minutes or until atoothpick inserted into center of cake comes out clean.

FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger .

Recipe: Creamy Chicken Parmesan

Creamy Chicken Parmesan

Prep Time: 10 min
Total Time: 45 min
Makes: 2

Ingredients
3 30% Less Fat RITZ Crackers, finely crushed
2 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided
2 small boneless skinless chicken breasts (1/2 lb./225 g)
1-1/2 cups 25%-less-sodium chicken broth, divided
1/4 cup water
1/2 cup orzo pasta, uncooked
1 tsp. oil
1/4 cup PHILADELPHIA Light Cream Cheese Spread
1 cup frozen mixed vegetables (corn, carrots, peas and green beans), thawed

Directions
COMBINE cracker crumbs and 1 Tbsp. of the Parmesan cheese on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast with the crumb mixture. Press crumbs gently into chicken to secure; set aside.

COMBINE 1 cup of the broth and the water in medium saucepan. Bring to boil on medium-high heat. Add orzo. Reduce heat to medium-low; simmer 9 min. or until most of the liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until chicken is cooked through (170ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
ADD cream cheese spread and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently. Stir remaining 1 Tbsp. Parmesan cheese into cream cheese sauce.

SPOON orzo mixture onto two serving plates; top with the chicken and sauce.