Fabulous Tonkatsu (돈가스)

A lot of Koreans eat Tonkatsu for lunch. It used to be one of my favorite lunch foods when I was out with my friends. It's not too hard to make. All you need is pork cutlets, panko (bread crumb), flour, and eggs. Kids love it, too, so try it sometime!

Ingredients

6 (1/4 inch thick) pork loin cutlets (You can also use chicken instead of pork loin, if you prefer chicken)
1/2 cup flour
2 eggs
1 1/2 cup panko
1 cup canola oil
*Tonkatsu sauce (I usually buy the sauce at an Asian grocery store but you can make one at home)

Direction

1. Pound the pork loin until they're 1/4 inch thick. (Ask someone at meat section at your grocery store to run it through the machine)

2. Coat the pork loin in flour, eggs, and then in panko.

3. Heat oil in a pan. When the oil is hot, place the pork in the pan and cook until they are golden brown.

4. Place the pork on a paper towel to get rid of some oil.

5. Drizzle Tonkatsu sauce over the meat and serve.

* Homemade Tonkatsu Sauce

• 1 cup ketchup
• 1/2 cup Worcestershire sauce
• 2 cup sake
• 2 tablespoons ginger
• 2 tablespoons garlic
• 1/4 cup sugar
• 1/4 cup mirin

Fabulous Tonkatsu (돈가스)

A lot of Koreans eat Tonkatsu for lunch. It used to be one of my favorite lunch foods when I was out with my friends. It's not too hard to make. All you need is pork cutlets, panko (bread crumb), flour, and eggs. Kids love it, too, so try it sometime!

Ingredients

6 (1/4 inch thick) pork loin cutlets (You can also use chicken instead of pork loin, if you prefer chicken)
1/2 cup flour
2 eggs
1 1/2 cup panko
1 cup canola oil
*Tonkatsu sauce (I usually buy the sauce at an Asian grocery store but you can make one at home)

Direction

1. Pound the pork loin until they're 1/4 inch thick. (Ask someone at meat section at your grocery store to run it through the machine)

2. Coat the pork loin in flour, eggs, and then in panko.

3. Heat oil in a pan. When the oil is hot, place the pork in the pan and cook until they are golden brown.

4. Place the pork on a paper towel to get rid of some oil.

5. Drizzle Tonkatsu sauce over the meat and serve.

* Homemade Tonkatsu Sauce

• 1 cup ketchup
• 1/2 cup Worcestershire sauce
• 2 cup sake
• 2 tablespoons ginger
• 2 tablespoons garlic
• 1/4 cup sugar
• 1/4 cup mirin

Fabulous Tonkatsu (돈가스)

A lot of Koreans eat Tonkatsu for lunch. It used to be one of my favorite lunch foods when I was out with my friends. It's not too hard to make. All you need is pork cutlets, panko (bread crumb), flour, and eggs. Kids love it, too, so try it sometime!

Ingredients

6 (1/4 inch thick) pork loin cutlets (You can also use chicken instead of pork loin, if you prefer chicken)
1/2 cup flour
2 eggs
1 1/2 cup panko
1 cup canola oil
*Tonkatsu sauce (I usually buy the sauce at an Asian grocery store but you can make one at home)

Direction

1. Pound the pork loin until they're 1/4 inch thick. (Ask someone at meat section at your grocery store to run it through the machine)

2. Coat the pork loin in flour, eggs, and then in panko.

3. Heat oil in a pan. When the oil is hot, place the pork in the pan and cook until they are golden brown.

4. Place the pork on a paper towel to get rid of some oil.

5. Drizzle Tonkatsu sauce over the meat and serve.

* Homemade Tonkatsu Sauce

• 1 cup ketchup
• 1/2 cup Worcestershire sauce
• 2 cup sake
• 2 tablespoons ginger
• 2 tablespoons garlic
• 1/4 cup sugar
• 1/4 cup mirin

Fabulous Christmas Cornish Game Hens

Ingredients

• 3 large carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 3 large onions, roughly chopped
• 2 parsnips, rough chopped
• 2 oranges, cut into wedges
• 6 Cornish game hens (about 2 pounds each), rinsed and dried thoroughly
• Olive oil, to drizzle (I used regular canola oil and it turned out great)
  
• Holiday Dry Rub, recipe follows

Directions

Preheat oven to 450 degrees F.

Spread the vegetables and orange out evenly in the roasting pans. Place the Cornish game hens over the vegetables. Drizzle with olive oil. Rub the oil into the hens and sprinkle with the seasoning mixture, remembering to season the cavity. Place some vegetables and an orange wedge in the cavity of the birds.

Place in the oven and roast for 45 minutes or until the juices run clear and they are browned. Let the hens rest 10 minutes before carving.

Cook's Note: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and orange stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

• Holiday Dry Rub
• 2 tablespoon salt
• 2 teaspoon chili powder
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon

Place all ingredients in a bowl and mix to combine.

Recipe courtesy The Neelys

Fabulous Christmas Cornish Game Hens

Ingredients

• 3 large carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 3 large onions, roughly chopped
• 2 parsnips, rough chopped
• 2 oranges, cut into wedges
• 6 Cornish game hens (about 2 pounds each), rinsed and dried thoroughly
• Olive oil, to drizzle (I used regular canola oil and it turned out great)
  
• Holiday Dry Rub, recipe follows

Directions

Preheat oven to 450 degrees F.

Spread the vegetables and orange out evenly in the roasting pans. Place the Cornish game hens over the vegetables. Drizzle with olive oil. Rub the oil into the hens and sprinkle with the seasoning mixture, remembering to season the cavity. Place some vegetables and an orange wedge in the cavity of the birds.

Place in the oven and roast for 45 minutes or until the juices run clear and they are browned. Let the hens rest 10 minutes before carving.

Cook's Note: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and orange stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

• Holiday Dry Rub
• 2 tablespoon salt
• 2 teaspoon chili powder
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon

Place all ingredients in a bowl and mix to combine.

Recipe courtesy The Neelys

Fabulous Christmas Cornish Game Hens

Ingredients

• 3 large carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 3 large onions, roughly chopped
• 2 parsnips, rough chopped
• 2 oranges, cut into wedges
• 6 Cornish game hens (about 2 pounds each), rinsed and dried thoroughly
• Olive oil, to drizzle (I used regular canola oil and it turned out great)
  
• Holiday Dry Rub, recipe follows

Directions

Preheat oven to 450 degrees F.

Spread the vegetables and orange out evenly in the roasting pans. Place the Cornish game hens over the vegetables. Drizzle with olive oil. Rub the oil into the hens and sprinkle with the seasoning mixture, remembering to season the cavity. Place some vegetables and an orange wedge in the cavity of the birds.

Place in the oven and roast for 45 minutes or until the juices run clear and they are browned. Let the hens rest 10 minutes before carving.

Cook's Note: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and orange stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

• Holiday Dry Rub
• 2 tablespoon salt
• 2 teaspoon chili powder
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon

Place all ingredients in a bowl and mix to combine.

Recipe courtesy The Neelys

Fabulous Monogrammed Sugar Cookies

These sugar cookies are amazing! They stayed soft for a long time! They're definitely good for Christmas time for kids and adults! You can use royal icing but we added some cream cheese to the recipe and it was even better.

Ingredients

1 1/2 cups confectioners' sugar, sifted
1 cup (2 sticks) butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Royal Icing, recipe follows

Direction

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

• *3 egg whites
• 1 (1-pound) box confectioners' sugar
• 1/8 teaspoon cream of tartar
• Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Recipe courtesy Paula Deen

Fabulous Monogrammed Sugar Cookies

These sugar cookies are amazing! They stayed soft for a long time! They're definitely good for Christmas time for kids and adults! You can use royal icing but we added some cream cheese to the recipe and it was even better.

Ingredients

1 1/2 cups confectioners' sugar, sifted
1 cup (2 sticks) butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Royal Icing, recipe follows

Direction

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

• *3 egg whites
• 1 (1-pound) box confectioners' sugar
• 1/8 teaspoon cream of tartar
• Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Recipe courtesy Paula Deen

Fabulous Monogrammed Sugar Cookies

These sugar cookies are amazing! They stayed soft for a long time! They're definitely good for Christmas time for kids and adults! You can use royal icing but we added some cream cheese to the recipe and it was even better.

Ingredients

1 1/2 cups confectioners' sugar, sifted
1 cup (2 sticks) butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Royal Icing, recipe follows

Direction

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

• *3 egg whites
• 1 (1-pound) box confectioners' sugar
• 1/8 teaspoon cream of tartar
• Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Recipe courtesy Paula Deen

Fabulous Whoopie Pies

This is another kind of cookies I made for Christmas and everyone was sad that I didn't make more. It's a lot of work but really yummy.

Ingredients

• 2 ounces unsweetened chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter (1 stick)
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
• 1/2 teaspoons baking powder
• 3/4 teaspoons fine salt
• 18 large marshmallows, (not minis)

Direction

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.

Recipe from Foodnetwork

Fabulous Whoopie Pies

This is another kind of cookies I made for Christmas and everyone was sad that I didn't make more. It's a lot of work but really yummy.

Ingredients

• 2 ounces unsweetened chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter (1 stick)
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
• 1/2 teaspoons baking powder
• 3/4 teaspoons fine salt
• 18 large marshmallows, (not minis)

Direction

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.

Recipe from Foodnetwork

Fabulous Whoopie Pies

This is another kind of cookies I made for Christmas and everyone was sad that I didn't make more. It's a lot of work but really yummy.

Ingredients

• 2 ounces unsweetened chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter (1 stick)
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
• 1/2 teaspoons baking powder
• 3/4 teaspoons fine salt
• 18 large marshmallows, (not minis)

Direction

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.

Recipe from Foodnetwork

Fabulous Peanut Butter Blossom Cookies

I made these cookies for Christmas and it was a hit! Everyone loved them. They were soft and sweet. I will definitely make these cookies again next Christmas!

Ingredients:

•	1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
•	3/4 cup Jif® Creamy Peanut Butter
•	2 cups packaged biscuit mix
•	1 teaspoon vanilla extract
•	1/3 cup sugar
•	65 solid milk chocolate candy pieces, unwrapped

Directions:

1.	HEAT oven to 375°F.
2.	BEAT sweetened condensed milk and peanut butter in large bowl until smooth. Add biscuit mix and vanilla; mix well.
3.	SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets.
4.	BAKE 6 to 8 minutes or until lightly browned around edges (do not overbake). Immediately press a chocolate candy piece in center of each cookie. Cool.

Yield: 5 1/2 dozen cookies

Recipe from "Jif.com"

Fabulous Peanut Butter Blossom Cookies

I made these cookies for Christmas and it was a hit! Everyone loved them. They were soft and sweet. I will definitely make these cookies again next Christmas!

Ingredients:

•	1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
•	3/4 cup Jif® Creamy Peanut Butter
•	2 cups packaged biscuit mix
•	1 teaspoon vanilla extract
•	1/3 cup sugar
•	65 solid milk chocolate candy pieces, unwrapped

Directions:

1.	HEAT oven to 375°F.
2.	BEAT sweetened condensed milk and peanut butter in large bowl until smooth. Add biscuit mix and vanilla; mix well.
3.	SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets.
4.	BAKE 6 to 8 minutes or until lightly browned around edges (do not overbake). Immediately press a chocolate candy piece in center of each cookie. Cool.

Yield: 5 1/2 dozen cookies

Recipe from "Jif.com"

Fabulous Peanut Butter Blossom Cookies

I made these cookies for Christmas and it was a hit! Everyone loved them. They were soft and sweet. I will definitely make these cookies again next Christmas!

Ingredients:

•	1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
•	3/4 cup Jif® Creamy Peanut Butter
•	2 cups packaged biscuit mix
•	1 teaspoon vanilla extract
•	1/3 cup sugar
•	65 solid milk chocolate candy pieces, unwrapped

Directions:

1.	HEAT oven to 375°F.
2.	BEAT sweetened condensed milk and peanut butter in large bowl until smooth. Add biscuit mix and vanilla; mix well.
3.	SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets.
4.	BAKE 6 to 8 minutes or until lightly browned around edges (do not overbake). Immediately press a chocolate candy piece in center of each cookie. Cool.

Yield: 5 1/2 dozen cookies

Recipe from "Jif.com"

Fabulous Chicken Cordon Bleu

Cordon Bleu is not too hard to fix if you have all the ingredients. If you like chicken, ham, and cheese all together, you will love this dish.

Ingredients:

4 ounces prosciutto, thinly sliced
4 ounces Swiss cheese, cut into blocks
4 chicken breasts (skinless, boneless)
salt
pepper
2 teaspoons Dijon mutard
1 cup panko
1/4 cup all-purpose flour
2 eggs, lightly beaten
salt
pepper
1/2 cup vegetable oil

Direction:

1. Cut the cheese in blocks about 1/2″ wide and 1 1/2″ long.

2. Pound the four chicken breast to 1/4 inch thick between sheets of plastic, using the flat side of a meat mallet.

3. Season the chicken with salt and pepper. (I use Santa Maria seasoning and they taste very good.)

4. To roll each breast, arrange with smoot side down, with the tapered end pointing at you. Place 1 ounce of prosciutto over each breast, leaving margins around all sides.

5. Spread 1/2 teaspoon Dijon mustard on prosciutto.

6. Place block of cheese about 1/3 of the way up from the bottom.

7. Bring bottom up and over. Tuck in the sides and roll to the end, just like a burrito. Make sure the cheese is completely enclosed.

8. Lightly beat eggs. Place panko, flour, and beaten eggs into three shallow dishes. Season each with salt and pepper. (If you like parmasan cheese, mix it with panko. It gives a good flavor)

9. Coat each rolled chicken breat first in flour, then in eggs, and panko. If the panko does not stick wel, pat it on, making sure to coat the ends. Place the rolled chicken on a rack over a baking sheet and chil.

10. Preheat oven to 400 degrees. Heat oil in a nonstick saute pan until it begins to simmer. When a few panko crumbs put in the oil sizzle fairly quickly the oil is ready. Add the chicken to the pan and fry it on all sides. Carefully turning the rolls so they brown evenly.

11. When the chicken is fully cooked, place it on the same rack it was on. Put the pan in the oven and bae until cooked through for about 12 minutes. (The rack keeps the coating from getting soggy)

Fabulous Chicken Cordon Bleu

Cordon Bleu is not too hard to fix if you have all the ingredients. If you like chicken, ham, and cheese all together, you will love this dish.

Ingredients:

4 ounces prosciutto, thinly sliced
4 ounces Swiss cheese, cut into blocks
4 chicken breasts (skinless, boneless)
salt
pepper
2 teaspoons Dijon mutard
1 cup panko
1/4 cup all-purpose flour
2 eggs, lightly beaten
salt
pepper
1/2 cup vegetable oil

Direction:

1. Cut the cheese in blocks about 1/2″ wide and 1 1/2″ long.

2. Pound the four chicken breast to 1/4 inch thick between sheets of plastic, using the flat side of a meat mallet.

3. Season the chicken with salt and pepper. (I use Santa Maria seasoning and they taste very good.)

4. To roll each breast, arrange with smoot side down, with the tapered end pointing at you. Place 1 ounce of prosciutto over each breast, leaving margins around all sides.

5. Spread 1/2 teaspoon Dijon mustard on prosciutto.

6. Place block of cheese about 1/3 of the way up from the bottom.

7. Bring bottom up and over. Tuck in the sides and roll to the end, just like a burrito. Make sure the cheese is completely enclosed.

8. Lightly beat eggs. Place panko, flour, and beaten eggs into three shallow dishes. Season each with salt and pepper. (If you like parmasan cheese, mix it with panko. It gives a good flavor)

9. Coat each rolled chicken breat first in flour, then in eggs, and panko. If the panko does not stick wel, pat it on, making sure to coat the ends. Place the rolled chicken on a rack over a baking sheet and chil.

10. Preheat oven to 400 degrees. Heat oil in a nonstick saute pan until it begins to simmer. When a few panko crumbs put in the oil sizzle fairly quickly the oil is ready. Add the chicken to the pan and fry it on all sides. Carefully turning the rolls so they brown evenly.

11. When the chicken is fully cooked, place it on the same rack it was on. Put the pan in the oven and bae until cooked through for about 12 minutes. (The rack keeps the coating from getting soggy)

Fabulous Chicken Cordon Bleu

Cordon Bleu is not too hard to fix if you have all the ingredients. If you like chicken, ham, and cheese all together, you will love this dish.

Ingredients:

4 ounces prosciutto, thinly sliced
4 ounces Swiss cheese, cut into blocks
4 chicken breasts (skinless, boneless)
salt
pepper
2 teaspoons Dijon mutard
1 cup panko
1/4 cup all-purpose flour
2 eggs, lightly beaten
salt
pepper
1/2 cup vegetable oil

Direction:

1. Cut the cheese in blocks about 1/2″ wide and 1 1/2″ long.

2. Pound the four chicken breast to 1/4 inch thick between sheets of plastic, using the flat side of a meat mallet.

3. Season the chicken with salt and pepper. (I use Santa Maria seasoning and they taste very good.)

4. To roll each breast, arrange with smoot side down, with the tapered end pointing at you. Place 1 ounce of prosciutto over each breast, leaving margins around all sides.

5. Spread 1/2 teaspoon Dijon mustard on prosciutto.

6. Place block of cheese about 1/3 of the way up from the bottom.

7. Bring bottom up and over. Tuck in the sides and roll to the end, just like a burrito. Make sure the cheese is completely enclosed.

8. Lightly beat eggs. Place panko, flour, and beaten eggs into three shallow dishes. Season each with salt and pepper. (If you like parmasan cheese, mix it with panko. It gives a good flavor)

9. Coat each rolled chicken breat first in flour, then in eggs, and panko. If the panko does not stick wel, pat it on, making sure to coat the ends. Place the rolled chicken on a rack over a baking sheet and chil.

10. Preheat oven to 400 degrees. Heat oil in a nonstick saute pan until it begins to simmer. When a few panko crumbs put in the oil sizzle fairly quickly the oil is ready. Add the chicken to the pan and fry it on all sides. Carefully turning the rolls so they brown evenly.

11. When the chicken is fully cooked, place it on the same rack it was on. Put the pan in the oven and bae until cooked through for about 12 minutes. (The rack keeps the coating from getting soggy)

Fabulous Korean BBQ (Bulgogi)

Bulgogi is one of our favorite things to cook. Sean claims it to be his favorite Korean food. I usually get a bottled Korean bbq sauce at a Korean market but it’s not so hard to make the sauce either. We had some last night for dinner and it was fabulous. Yum!

Ingredients:

1-1 1/2 pound beef (very thinly sliced) - we usually ask someone at meat section to slice it as thin as possible

3 green onions

1 onion

2 teaspoon minced garlic

*Bulgogi Sauce

Direction:

1. Cut meat, green onions, and onion

2. Add Bulgogi sauce.

3. Marinate the meat in Bulgogi sauce, green onions, and onion for about 24 hours

4. Pour the marinaded meat on a wok over medium-high heat and cook until the meat is tender (or barbeque on grill for a even better taste) and enjoy!

Fabulous Korean BBQ (Bulgogi)

Bulgogi is one of our favorite things to cook. Sean claims it to be his favorite Korean food. I usually get a bottled Korean bbq sauce at a Korean market but it’s not so hard to make the sauce either. We had some last night for dinner and it was fabulous. Yum!

Ingredients:

1-1 1/2 pound beef (very thinly sliced) - we usually ask someone at meat section to slice it as thin as possible

3 green onions

1 onion

2 teaspoon minced garlic

*Bulgogi Sauce

Direction:

1. Cut meat, green onions, and onion

2. Add Bulgogi sauce.

3. Marinate the meat in Bulgogi sauce, green onions, and onion for about 24 hours

4. Pour the marinaded meat on a wok over medium-high heat and cook until the meat is tender (or barbeque on grill for a even better taste) and enjoy!

Fabulous Korean BBQ (Bulgogi)

Bulgogi is one of our favorite things to cook. Sean claims it to be his favorite Korean food. I usually get a bottled Korean bbq sauce at a Korean market but it’s not so hard to make the sauce either. We had some last night for dinner and it was fabulous. Yum!

Ingredients:

1-1 1/2 pound beef (very thinly sliced) - we usually ask someone at meat section to slice it as thin as possible

3 green onions

1 onion

2 teaspoon minced garlic

*Bulgogi Sauce

Direction:

1. Cut meat, green onions, and onion

2. Add Bulgogi sauce.

3. Marinate the meat in Bulgogi sauce, green onions, and onion for about 24 hours

4. Pour the marinaded meat on a wok over medium-high heat and cook until the meat is tender (or barbeque on grill for a even better taste) and enjoy!

Fabulous Easy Macaroni and Cheese

We love home made Mac and Cheese. We found an easy recipe for it so cooked it up one night. It is a good meal if you’re not really in the mood of spending too much time on cooking, plus, it’s really yummy!

4 servings
prep: 5 min
cook: 15 min

Ingredients:
2 cups uncooked small shell pasta or elbow macaroni (8 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup milk
1 tablespoon hutter or margarine, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Direction:
1. Cook and drain pasta as directed on package
2/ In 2-quart saucepan, stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is desired consistency.

**We added cubed ham to this recipe and it was really good. So if you like ham, add it to this recipe.

Fabulous Easy Macaroni and Cheese

We love home made Mac and Cheese. We found an easy recipe for it so cooked it up one night. It is a good meal if you’re not really in the mood of spending too much time on cooking, plus, it’s really yummy!

4 servings
prep: 5 min
cook: 15 min

Ingredients:
2 cups uncooked small shell pasta or elbow macaroni (8 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup milk
1 tablespoon hutter or margarine, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Direction:
1. Cook and drain pasta as directed on package
2/ In 2-quart saucepan, stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is desired consistency.

**We added cubed ham to this recipe and it was really good. So if you like ham, add it to this recipe.

Fabulous Easy Macaroni and Cheese

We love home made Mac and Cheese. We found an easy recipe for it so cooked it up one night. It is a good meal if you’re not really in the mood of spending too much time on cooking, plus, it’s really yummy!

4 servings
prep: 5 min
cook: 15 min

Ingredients:
2 cups uncooked small shell pasta or elbow macaroni (8 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup milk
1 tablespoon hutter or margarine, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Direction:
1. Cook and drain pasta as directed on package
2/ In 2-quart saucepan, stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is desired consistency.

**We added cubed ham to this recipe and it was really good. So if you like ham, add it to this recipe.

Fabulous Chocolate Chip Dream Bar

Ok, this is one of my favorite dessert recipes. But I have to warn though, these bars are so rich! Sean likes to pour the chocolate glaze over the bars to cover instead of drizzling. I think I like it that way too.

Prep Time:15 min
Start to Finish: 1 hr 35 min
Makes:32 bars

Bars
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup Gold Medal® all-purpose flour
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 cup milk chocolate chips

Chocolate Glaze
3/4 cup milk chocolate chips
2 teaspoons vegetable oil

1. Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13×9x2 inches. Bake 10 minutes.

2. Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.

3. Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.

4. In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.

Recipe from Bettycrocker

Fabulous Chocolate Chip Dream Bar

Ok, this is one of my favorite dessert recipes. But I have to warn though, these bars are so rich! Sean likes to pour the chocolate glaze over the bars to cover instead of drizzling. I think I like it that way too.

Prep Time:15 min
Start to Finish: 1 hr 35 min
Makes:32 bars

Bars
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup Gold Medal® all-purpose flour
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 cup milk chocolate chips

Chocolate Glaze
3/4 cup milk chocolate chips
2 teaspoons vegetable oil

1. Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13×9x2 inches. Bake 10 minutes.

2. Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.

3. Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.

4. In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.

Recipe from Bettycrocker

Fabulous Chocolate Chip Dream Bar

Ok, this is one of my favorite dessert recipes. But I have to warn though, these bars are so rich! Sean likes to pour the chocolate glaze over the bars to cover instead of drizzling. I think I like it that way too.

Prep Time:15 min
Start to Finish: 1 hr 35 min
Makes:32 bars

Bars
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup Gold Medal® all-purpose flour
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 cup milk chocolate chips

Chocolate Glaze
3/4 cup milk chocolate chips
2 teaspoons vegetable oil

1. Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13×9x2 inches. Bake 10 minutes.

2. Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.

3. Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.

4. In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.

Recipe from Bettycrocker

Fabulous Honey and Soy Glazed Salmon

We made this dish last night and Sean and I both loved it. We are seafood lovers!! If you like fish, definitely try this.

Servings: 4

Ingredients
1/4 cup honey
4 teaspoons Dijon mustard
1/4 cup soy sauce
1 tablespoon vegetable oil
3 tablespoons fresh lime juice
4 pieces of salmon fillet, skinned
2 tablespoons water

Direction
1. In a small bowl, whisk together honey, soy sauce, lime juice, water, and mustard.
2. In a small non-stick skillet, heat oil over moderately hight heat until hot, and cook salmon until golden and thoroughly cooked.
3. In a separate sauce pan, simmer the honey sauce until it reaches a glaze-like consistency.
4. Pour the glaze over salmon and sprinkle with sesame seeds.

*Note: The sauce by itself may taste very sour but it’s really good with salmon.

Fabulous Honey and Soy Glazed Salmon

We made this dish last night and Sean and I both loved it. We are seafood lovers!! If you like fish, definitely try this.

Servings: 4

Ingredients
1/4 cup honey
4 teaspoons Dijon mustard
1/4 cup soy sauce
1 tablespoon vegetable oil
3 tablespoons fresh lime juice
4 pieces of salmon fillet, skinned
2 tablespoons water

Direction
1. In a small bowl, whisk together honey, soy sauce, lime juice, water, and mustard.
2. In a small non-stick skillet, heat oil over moderately hight heat until hot, and cook salmon until golden and thoroughly cooked.
3. In a separate sauce pan, simmer the honey sauce until it reaches a glaze-like consistency.
4. Pour the glaze over salmon and sprinkle with sesame seeds.

*Note: The sauce by itself may taste very sour but it’s really good with salmon.

Fabulous Honey and Soy Glazed Salmon

We made this dish last night and Sean and I both loved it. We are seafood lovers!! If you like fish, definitely try this.

Servings: 4

Ingredients
1/4 cup honey
4 teaspoons Dijon mustard
1/4 cup soy sauce
1 tablespoon vegetable oil
3 tablespoons fresh lime juice
4 pieces of salmon fillet, skinned
2 tablespoons water

Direction
1. In a small bowl, whisk together honey, soy sauce, lime juice, water, and mustard.
2. In a small non-stick skillet, heat oil over moderately hight heat until hot, and cook salmon until golden and thoroughly cooked.
3. In a separate sauce pan, simmer the honey sauce until it reaches a glaze-like consistency.
4. Pour the glaze over salmon and sprinkle with sesame seeds.

*Note: The sauce by itself may taste very sour but it’s really good with salmon.

Fabulous Chocolate Chip Banana Muffins

If you like chocolate and banana muffins, you would like the combination of both! It’s easy and quick. I think it would be good for breakfast but you don’t have to agree with me. Enjoy!

Ingredients:

1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

Direction:
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.

3. Bake about 15 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.

Fabulous Chocolate Chip Banana Muffins

If you like chocolate and banana muffins, you would like the combination of both! It’s easy and quick. I think it would be good for breakfast but you don’t have to agree with me. Enjoy!

Ingredients:

1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

Direction:
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.

3. Bake about 15 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.

Fabulous Chocolate Chip Banana Muffins

If you like chocolate and banana muffins, you would like the combination of both! It’s easy and quick. I think it would be good for breakfast but you don’t have to agree with me. Enjoy!

Ingredients:

1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

Direction:
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.

3. Bake about 15 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.