1 cup chicken stock 
5 cloves garlic, minced 
1 tablespoon soy sauce 
1 teaspoon sesame oil
1 teaspoon ginger
3 tablespoons of Hoisin sauce 
4-6 tablespoons crunchy or creamy peanut butter (natural or organic) 
1 tsp brown sugar
1 teaspoon chili garlic sauce
1 tsp lime juice or rice vinegar

Cook until thickened. Taste and adjust seasoning how you like it

Process all your ingredients in a food processor to make it finely chopped and uniform.

Brown your hamburger (or chicken) chopping finely with spatula as it cooks. Drain. I like a cast iron pan to make the meat brown and sauce caramelizes easily in cast iron.

Over med high heat, add onion, water chestnuts, garlic and mushroom and cook until onions are soft and meat is nicely brown.

Add the other ingredients and stir to incorporate well. Add water to deglaze pan and let it simmer out to help meld flavors. It shouldn’t be dry- leave a little moisture.

Serve a small spoon of meat mixture in cold lettuce cups, top with Chinese noodles. Yum.

*for meat not pre-ground, use your food processor to grind it if you don’t have a meat grinder.

All measurements are approximated since I don’t measure when I cook. So adjust the seasoning to your taste! I was pleasantly surprised how good the ground beef is in this dish. So don’t be afraid to try something other than chicken.

1 can sweetened condensed milk
9 cups chocolate chips (GOOD chocolate)
1 1/2 tsp vanilla
3/4 cup chopped walnuts

Line a 9×9 pan with waxed paper.
In a double broiler or a saucepan, melt the chocolate chips and condensed milk together.
Stir constantly so the chocolate does not burn!!
As soon as the chocolate is melted and smooth, remove from the heat, and stir in the vanilla and nuts.
Pour into the prepared pan and smooth the top down.
Place in the refrigerator and allow to chill for at least two hours, until set.
Remove the wax paper from the pan and place the fudge on the counter, where you can cut it into bite sized pieces.

1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (I used vanilla too)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.

When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you’re making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they’re super soft.

About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you’ll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you’ll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they’ll taste good. Remove onto cooling racks when you’re done and let cool completely. I honestly think these even taste better the second day.

Glossy Frosting from Allrecipes:
* 1 cup confectioners’ sugar
* 2 teaspoons milk
* 2 teaspoons light corn syrup
* 1/4 teaspoon almond extract
* assorted food coloring

Directions
1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity.

Stir flour, brown sugar, salt, baking powder, nutmeg and cinnamon together.

In a liquid measuring cup, stir peanut oil, eggs, oj, yogurt and lemon juice together.

Fold liquid into dry ingredients and stir until almost combined. Add cranberries and finish stirring. Top w/ streusel (below) and bake at 400 until toothpick comes out clean. Dark pans up high, light pans low for best results.

Streusel:
1/4 c. Butter
1/2 c. Sugar
1/3 c. Flour

Stir and blend with a fork until crumbly.

2 chicken breasts, sliced when slightly frozen thinly against the grain
1/2 cup celery chopped finely
1/2 cup onion chopped finely
small tomato, chopped finely
yellow curry paste, (amount depends on the heat of yours)
1 T cilantro leaves, chopped
2 cloves garlic, minced
1 T fish sauce
pinch of brown sugar
1-2 carrots, chunked
3 potatoes, peeled, sliced thinly
1-2 cans coconut milk
olive oil
Cooked rice
Chunked fresh golden pineapple

Heat olive oil, add celery, onion, garlic, caramelize. Add curry paste, fish sauce, cilantro, carrot, potato, tomato and half the desired coconut oil. Cook on med to low till potatoes and carrots are nearly tender, add sliced chicken, cook on low till chicken is tender and done. Remove from heat. Stir in remaining coconut oil. (Low heat makes the chicken tender)

On a bed of rice, throw chunked fresh pineapple and ladle curry on top. Yum

Preheat oven to 350.

Beat egg whites, vanilla and cream of tartar in a bowl until soft peaks form. Continue beating until you reach stiff peaks adding granulated sugar slowly as you beat.

Sift together powdered sugar and flour. Add 1/4 the mixture over beaten egg whites and fold in, repeat, until all flour is folded in. Don’t over stir.

Pour into ungreased 10 inch tube pan. Bake on lowest rack at 350 for 45 mins. Top should spring back when touched. Invert to cool.

INGREDIENTS:

* 1 1/4 cups sugar, divided
* 2 1/4 cups heavy cream, divided
* 1/2 teaspoon flaky sea salt such as Maldon
* 1/2 teaspoon pure vanilla extract
* 1 cup whole milk
* 3 large eggs

INSTRUCTIONS:

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just before a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Makes enough for one Cuisinart freezer tub.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

Read More http://www.epicurious.com/recipes/food/views/Salted-Caramel-Ice-Cream-354517#ixzz1RXZexx2H

(Saute)
3 tablespoons olive oil
1/2 cup minced celery
1/2 cup minced white onion
1/2 cup carrot, cut into rounds
4 teaspoons minced garlic (about 4 cloves)

(Then add)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
4 cups water
1/2 cup frozen corn
1/2 cup frozen cut italian green beans
2 (15 ounce) cans cannelini beans, drained
2 (14 ounce) can diced tomatoes, (I puree one, and add the other whole w/juice)

(Seasoning)
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
handful fresh basil, julienned
1 Tablespoon fresh thyme, stripped off the stems

(Add last, they cook fast)
2 cups fresh baby spinach, julienned
1 cup chopped zucchini

DIRECTIONS:

1. Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, carrot, celery, garlic, green beans in the oil for 5 minutes or until onions begin to turn translucent.
2. Add vegetable broth and water to pot, plus tomatoes, beans, corn, hot water, and spices.
3. Bring soup to a boil, then reduce heat and allow to simmer. Adjust seasoning and liquid as necessary. Simmer until everything is soft.
4. Add spinach leaves and zucchini and cook until desired consistency.

Serve with grated parmesan, romano or asiago on top with fresh crusty french bread!

3-4 chicken breasts
1/4 c. butter
1/4 minced onion
1 lg can of green chiles
4-5 garlic cloves, minced
2 cups chicken broth
1 cup of loosely packed cilantro leaves
salt
pepper
1 T. lime juice

Serve with:
Steamed rice
Black beans (put cumin in them when you heat them up)
Sour cream
Jack cheese
Tortilla chips

Melt butter, add minced onion, minced garlic, green chiles, chicken breast and chicken broth and bring to simmer. Simmer an hour with the lid on, or until chicken is really soft. If your pot starts to simmer dry, add a little water. You want it pretty juicy. When the chicken is very tender, chop/tear the chicken roughly in the pot with a knife and fork into 1 inch chunks. Season with salt, pepper, a tablespoon of lime juice, and roughly chopped cilantro- lots of it.

To serve:
Layer your bowl with a bed of rice on the bottom, then black beans, green chile chicken (w/juice), jack cheese and sour cream on top. Serve chips on the side.