Teriyaki Sauce

**Note: The sauce can be kept in the refrigerator for one week.** **Another Note: The sauce is a little bit on the strong side. If you dab your finger in it to take a taste, don't be alarmed. It's perfect when add to rice or vegetables or chicken. ** 1 1/2 C cold water 3/4 C packed brown sugar 1/2 C soy sauce 1 t garlic powder (or granulated garlic) 3 T corn starch 1 t sesame oil Pour your cold water into a medium sized mixing bowl. Add your soy sauce. Add the packed brown sugar. Pour in your tasty garlic powder. Now the corn starch. Whisk it up. Whisk it until all that cornstarch is nice and dissolved. We don't want any clumps now. Add the sesame oil and stir. Your oil will rise to the top, no worries. Once it gets heated through it will incorporate nicely. Pour it into a large skillet. Whisk it continually over medium high heat. The color will change and darken as the sauce begins to thicken. It really will get all bubbly, and dark, and rich flavored, and saucy and wonderful. Once it has thickened, take it off the heat. Review: This is my new favorite teriyaki sauce, its really good. I added a bit more sugar and some salt but I would taste it before adding salt because the soy sauce may be saltier than the one I used. Recipe from Jamie Cooks It Up

Bananas Foster Bread Pudding- (ht)

6 c. stale bread or croissant cubes
4 medium bananas, divided
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
1 c. brown sugar, divided
1/4 tsp. kosher salt
1 tsp. vanilla extract
1 1/2 tsp. rum flavoring (optional)
1 tsp. cinnamon, divided
2 Tbsp. butter, divided

Preheat oven to 400. Line a rimmed baking sheet with heavy-duty foil. In a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 Tbsp. melted butter. Combine 1/4 c. brown sugar and 1/4 tsp. cinnamon and then add them to the bananas and butter. Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350.

While the bananas are caramelizing, use an electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum flavoring (if using), and remaining cinnamon. Spray a 9×13″ dish with non-stick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas. Spread the remaining bread cubes over the bananas. Whisk the egg mixture one last time and pour evenly over the bread cubes. Allow to stand for 10-15 minutes (longer if possible), poking the bread down into the mixture so it can soak in the milk and eggs. Bake for 40-50 minutes or until puffed and golden (but not brown) and a knife inserted into the center comes out clean. Serve with Crème Anglaise (with 1/4 tsp. ground cinnamon added), Buttermilk Syrup, or vanilla ice cream.

Recipe From Our Best Bites

White Chicken Enchiladas- (ht)

serves 4-6

total time: 45-50 minutes

8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired

Preheat oven to 425 degrees. Prepare a 9x13-inch pan by spraying with cooking spray.

Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the prepared pan.

Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.

Recipe From Taste and Tell

Banoffee Pie- (ht)

Crust
9 ounces graham crackers
1 stick butter, melted

Toffee sauce
1/2 cup (packed) dark brown sugar
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) butter

Filling
1 1/4 cups heavy cream
5 small bananas (about 1 1/2 pounds total)
Preparation

To make the crust:
Line the bottom of a 9-inch springform pan with parchment paper.
Blend the graham crackers in a food processor until they are finely ground.
Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.

To make the toffee sauce:
Place a medium-heavy saucepan over medium heat.
Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.
Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.
Keep the remaining caramel sauce at room temperature.

To fill the pie:
Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
Slice the remaining bananas and arrange them decoratively over the pie.
Rewarm the remaining toffee sauce gently over low heat.
Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
Cut the pie into wedges and transfer to plates.
Drizzle each pie wedge with more sauce and serve.

Recipe from Curtis Stone

Crockpot Curry Chicken- (ht)

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, flaked coconut and chopped unsalted peanuts, optional

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until a meat thermometer reads &170;.
Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.

Recipe From Taste of Home

Beefy Chinese Dumplings

1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers

In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.

Review: This recipe was a total bust. The filling was really good and flavorful but when I boiled them the wonton wrappers went really soggy and slimy. The kids still ate them because they are silly like that but Ben and I couldn't get past the slimyness. I may try these again but I would steam them for sure.

Homemade Granola

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon coconut oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/2 cup chopped almonds
1/3 cup dried cranberries


Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the nuts over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Return the baking sheet to the oven. Bake for 10 minutes, then remove from the oven. Let cool completely.

Sprinkle the dried cranberries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.