Herb & Cheese & Garlic Bubble Loaf

Mmm.... this bread... it is beyond amazing! Sure, it take a little more effort to make than other breads, but when it tastes this good, who cares, right? I got this recipe from Better homes and gardens cookbook - but I made a slight change to it. I added 2 cloves of garlic. And I wasn't sorry that I did. It was unbelievable!

The bubbles were easy to make. You don't have to roll each of them. You just need to pull each portion of dough into a ball and tuck edges beneath. It was nice to make the bread this way because then I didn't have to cut it when it was done. And it's fun to look at. Use your favorite herbs. I used parsley, rosemary, and marjoram. The original recipe calls for dried oregano. I personally like rosemary better so I used it instead of oregano.

Have fun making the bubbles!

Herb & Cheese & Garlic Bubble Loaf
Slightly changed from Better Homes and Gardens Recipe

Ingredients:

2 1/2 to 3 cups all purpose flour
1 package active dry yeast (2 1/4 teaspoons)
1 cup milk
1 tablespoon butter or margarine
2 cloves garlic, minced
1 cup shredded cheddar cheese or Swiss cheese
1/4 cup butter or margarine, melted
2 tablespoons snipped parsley (I used fresh parsley)
1/2 teaspoon dried rosemary, crushed (or oregano)
1/2 teaspoon marjoram, crushed (dried or fresh, I used fresh)

Directions:

1. In a large mixing bowl combine 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1 tablespoon butter, and 1/2 teaspoon salt just till warm (12o-130 degrees F) and butter almost melts. (on low heat) Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed 3 minutes. Stir in cheese and as much of the remaining flour as you can.

2. Turn doug onto a floured surface. Knead in enough remaining flour to make a moderatey stiff dough that is smooth and elastic (6-8 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till nearly double in size (about 1 hour)

3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 9X5X3-inch loaf pan. Stir together the 1/4 cup melted butter, parsley, rosemary (oregano), and marjoram. Set aside.

4. To shape, on a floured surface roll out dough from center to edges, forming an 8x6-inch rectangle, cut into 48 pieces. Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in butter mixture. Arrange balls, smooth sides up, in prepared casserole or pan. Cover; let rise in a warm place till nearly double (30-40 minutes).

5. Bake in a 375 degrees F oven 35-40 minutes or till bread sounds hollow when tapped (cover loosely with foil the last 10-15 minute of baking to prevent overbrowning *I skipped this part and the bread didn't overbrown). Remove bread from pan if desired. Serve warm.

Herb & Cheese & Garlic Bubble Loaf

Mmm.... this bread... it is beyond amazing! Sure, it take a little more effort to make than other breads, but when it tastes this good, who cares, right? I got this recipe from Better homes and gardens cookbook - but I made a slight change to it. I added 2 cloves of garlic. And I wasn't sorry that I did. It was unbelievable!

The bubbles were easy to make. You don't have to roll each of them. You just need to pull each portion of dough into a ball and tuck edges beneath. It was nice to make the bread this way because then I didn't have to cut it when it was done. And it's fun to look at. Use your favorite herbs. I used parsley, rosemary, and marjoram. The original recipe calls for dried oregano. I personally like rosemary better so I used it instead of oregano.

Have fun making the bubbles!

Herb & Cheese & Garlic Bubble Loaf
Slightly changed from Better Homes and Gardens Recipe

Ingredients:

2 1/2 to 3 cups all purpose flour
1 package active dry yeast (2 1/4 teaspoons)
1 cup milk
1 tablespoon butter or margarine
2 cloves garlic, minced
1 cup shredded cheddar cheese or Swiss cheese
1/4 cup butter or margarine, melted
2 tablespoons snipped parsley (I used fresh parsley)
1/2 teaspoon dried rosemary, crushed (or oregano)
1/2 teaspoon marjoram, crushed (dried or fresh, I used fresh)

Directions:

1. In a large mixing bowl combine 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1 tablespoon butter, and 1/2 teaspoon salt just till warm (12o-130 degrees F) and butter almost melts. (on low heat) Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed 3 minutes. Stir in cheese and as much of the remaining flour as you can.

2. Turn doug onto a floured surface. Knead in enough remaining flour to make a moderatey stiff dough that is smooth and elastic (6-8 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till nearly double in size (about 1 hour)

3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 9X5X3-inch loaf pan. Stir together the 1/4 cup melted butter, parsley, rosemary (oregano), and marjoram. Set aside.

4. To shape, on a floured surface roll out dough from center to edges, forming an 8x6-inch rectangle, cut into 48 pieces. Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in butter mixture. Arrange balls, smooth sides up, in prepared casserole or pan. Cover; let rise in a warm place till nearly double (30-40 minutes).

5. Bake in a 375 degrees F oven 35-40 minutes or till bread sounds hollow when tapped (cover loosely with foil the last 10-15 minute of baking to prevent overbrowning *I skipped this part and the bread didn't overbrown). Remove bread from pan if desired. Serve warm.

Herb & Cheese & Garlic Bubble Loaf

Mmm.... this bread... it is beyond amazing! Sure, it take a little more effort to make than other breads, but when it tastes this good, who cares, right? I got this recipe from Better homes and gardens cookbook - but I made a slight change to it. I added 2 cloves of garlic. And I wasn't sorry that I did. It was unbelievable!

The bubbles were easy to make. You don't have to roll each of them. You just need to pull each portion of dough into a ball and tuck edges beneath. It was nice to make the bread this way because then I didn't have to cut it when it was done. And it's fun to look at. Use your favorite herbs. I used parsley, rosemary, and marjoram. The original recipe calls for dried oregano. I personally like rosemary better so I used it instead of oregano.

Have fun making the bubbles!

Herb & Cheese & Garlic Bubble Loaf
Slightly changed from Better Homes and Gardens Recipe

Ingredients:

2 1/2 to 3 cups all purpose flour
1 package active dry yeast (2 1/4 teaspoons)
1 cup milk
1 tablespoon butter or margarine
2 cloves garlic, minced
1 cup shredded cheddar cheese or Swiss cheese
1/4 cup butter or margarine, melted
2 tablespoons snipped parsley (I used fresh parsley)
1/2 teaspoon dried rosemary, crushed (or oregano)
1/2 teaspoon marjoram, crushed (dried or fresh, I used fresh)

Directions:

1. In a large mixing bowl combine 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1 tablespoon butter, and 1/2 teaspoon salt just till warm (12o-130 degrees F) and butter almost melts. (on low heat) Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed 3 minutes. Stir in cheese and as much of the remaining flour as you can.

2. Turn doug onto a floured surface. Knead in enough remaining flour to make a moderatey stiff dough that is smooth and elastic (6-8 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till nearly double in size (about 1 hour)

3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 9X5X3-inch loaf pan. Stir together the 1/4 cup melted butter, parsley, rosemary (oregano), and marjoram. Set aside.

4. To shape, on a floured surface roll out dough from center to edges, forming an 8x6-inch rectangle, cut into 48 pieces. Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in butter mixture. Arrange balls, smooth sides up, in prepared casserole or pan. Cover; let rise in a warm place till nearly double (30-40 minutes).

5. Bake in a 375 degrees F oven 35-40 minutes or till bread sounds hollow when tapped (cover loosely with foil the last 10-15 minute of baking to prevent overbrowning *I skipped this part and the bread didn't overbrown). Remove bread from pan if desired. Serve warm.

Submit your favorite Halloween Recipes

Hello everyone! This coming month, I plan to cook and bake Halloween goodies! If you have a great Halloween recipe that you think I must try, please feel free to submit the recipe by clicking "comment" I will publish your name to the recipe when I post it on the blog. Thanks!!

Submit your favorite Halloween Recipes

Hello everyone! This coming month, I plan to cook and bake Halloween goodies! If you have a great Halloween recipe that you think I must try, please feel free to submit the recipe by clicking "comment" I will publish your name to the recipe when I post it on the blog. Thanks!!

Submit your favorite Halloween Recipes

Hello everyone! This coming month, I plan to cook and bake Halloween goodies! If you have a great Halloween recipe that you think I must try, please feel free to submit the recipe by clicking "comment" I will publish your name to the recipe when I post it on the blog. Thanks!!

Greek Chicken Kabobs with Yogurt Sauce

Kabobs are usually a great choice for a healthy meal. It's quick and easy to make as well. One of my friends introduced me to Greek food a few months ago and I immediately fell in love with it! (See, I thought I was culturalized but there are so many kinds of ethnic foods that I haven't tried yet!) Well, now I know how to cook one of many great Greek dishes. Next time, I am going to try to make some Gyros! Lamb is definitely the usual choice for Greek kabobs but this recipes uses chicken, which is marinaded in, and then served with a traditional and also flavorful yogurt sauce. My husband also loved the rice that I made to go with the kabobs. I will also post the rice recipe on here toward the end.

Greek Chicken Kabobs with Yogurt Sauce
Adapted from Ethnic Cuisine

Ingredients:

3-4 large chicken breasts
olive oil, for oiling
8 firm rosemary stems (optional)
shredded romaine lettuce, to serve
lemon wedges, to garnish

Yogurt Sauce:
1 1/4 cup plain yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs, such as oregano, dill, tarragon, or parsley
salt and pepper

Directions:

For the sauce, put the yogurt, garlic, lemon juice, herbs, and salt and pepper to taste in a large, nonmetallic bowl and mix well together. Set aside a quarter of the sauce, then cover and refrigerate until required.

Cut the chicken into chunks measuring about 1 1/2 inches/4cm square. Add to the remaining sauce in the bowl and toss until the chicken pieces are well coated. Cover and let marinate in the refrigerator for about 1 hour. Meanwhile, if you are using wooden skewers, soak them in cold water for at least 30 minutes (to keep it from burning on grill).

On hot grill (I used indoor grill), place the kabobs and cook until the chicken is cooked all the way through. Turn the kabobs to prevent them from burning. Pour the reserved yogurt sauce over the cooked kabobs or serve the yogurt sauce separately to dip.

*Greek Rice Pilaf

3 cups cooked rice (preferably about a day old rice)
1-2 tbsp softened butter
2 chicken bullion cubes + 1/4 cup water (mixed together)

In large pan, bring the butter and rice over medium high heat. Stir the rice frequently with a spatula to coat it with butter evenly. Pour the chicken bullion mix over the rice and stir constantly until the rice turns yellowish color. You may add some garlic salt if desired.

Greek Chicken Kabobs with Yogurt Sauce

Kabobs are usually a great choice for a healthy meal. It's quick and easy to make as well. One of my friends introduced me to Greek food a few months ago and I immediately fell in love with it! (See, I thought I was culturalized but there are so many kinds of ethnic foods that I haven't tried yet!) Well, now I know how to cook one of many great Greek dishes. Next time, I am going to try to make some Gyros! Lamb is definitely the usual choice for Greek kabobs but this recipes uses chicken, which is marinaded in, and then served with a traditional and also flavorful yogurt sauce. My husband also loved the rice that I made to go with the kabobs. I will also post the rice recipe on here toward the end.

Greek Chicken Kabobs with Yogurt Sauce
Adapted from Ethnic Cuisine

Ingredients:

3-4 large chicken breasts
olive oil, for oiling
8 firm rosemary stems (optional)
shredded romaine lettuce, to serve
lemon wedges, to garnish

Yogurt Sauce:
1 1/4 cup plain yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs, such as oregano, dill, tarragon, or parsley
salt and pepper

Directions:

For the sauce, put the yogurt, garlic, lemon juice, herbs, and salt and pepper to taste in a large, nonmetallic bowl and mix well together. Set aside a quarter of the sauce, then cover and refrigerate until required.

Cut the chicken into chunks measuring about 1 1/2 inches/4cm square. Add to the remaining sauce in the bowl and toss until the chicken pieces are well coated. Cover and let marinate in the refrigerator for about 1 hour. Meanwhile, if you are using wooden skewers, soak them in cold water for at least 30 minutes (to keep it from burning on grill).

On hot grill (I used indoor grill), place the kabobs and cook until the chicken is cooked all the way through. Turn the kabobs to prevent them from burning. Pour the reserved yogurt sauce over the cooked kabobs or serve the yogurt sauce separately to dip.

*Greek Rice Pilaf

3 cups cooked rice (preferably about a day old rice)
1-2 tbsp softened butter
2 chicken bullion cubes + 1/4 cup water (mixed together)

In large pan, bring the butter and rice over medium high heat. Stir the rice frequently with a spatula to coat it with butter evenly. Pour the chicken bullion mix over the rice and stir constantly until the rice turns yellowish color. You may add some garlic salt if desired.

Greek Chicken Kabobs with Yogurt Sauce

Kabobs are usually a great choice for a healthy meal. It's quick and easy to make as well. One of my friends introduced me to Greek food a few months ago and I immediately fell in love with it! (See, I thought I was culturalized but there are so many kinds of ethnic foods that I haven't tried yet!) Well, now I know how to cook one of many great Greek dishes. Next time, I am going to try to make some Gyros! Lamb is definitely the usual choice for Greek kabobs but this recipes uses chicken, which is marinaded in, and then served with a traditional and also flavorful yogurt sauce. My husband also loved the rice that I made to go with the kabobs. I will also post the rice recipe on here toward the end.

Greek Chicken Kabobs with Yogurt Sauce
Adapted from Ethnic Cuisine

Ingredients:

3-4 large chicken breasts
olive oil, for oiling
8 firm rosemary stems (optional)
shredded romaine lettuce, to serve
lemon wedges, to garnish

Yogurt Sauce:
1 1/4 cup plain yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs, such as oregano, dill, tarragon, or parsley
salt and pepper

Directions:

For the sauce, put the yogurt, garlic, lemon juice, herbs, and salt and pepper to taste in a large, nonmetallic bowl and mix well together. Set aside a quarter of the sauce, then cover and refrigerate until required.

Cut the chicken into chunks measuring about 1 1/2 inches/4cm square. Add to the remaining sauce in the bowl and toss until the chicken pieces are well coated. Cover and let marinate in the refrigerator for about 1 hour. Meanwhile, if you are using wooden skewers, soak them in cold water for at least 30 minutes (to keep it from burning on grill).

On hot grill (I used indoor grill), place the kabobs and cook until the chicken is cooked all the way through. Turn the kabobs to prevent them from burning. Pour the reserved yogurt sauce over the cooked kabobs or serve the yogurt sauce separately to dip.

*Greek Rice Pilaf

3 cups cooked rice (preferably about a day old rice)
1-2 tbsp softened butter
2 chicken bullion cubes + 1/4 cup water (mixed together)

In large pan, bring the butter and rice over medium high heat. Stir the rice frequently with a spatula to coat it with butter evenly. Pour the chicken bullion mix over the rice and stir constantly until the rice turns yellowish color. You may add some garlic salt if desired.

Sweet and Sour Chicken

My family LOVES Chinese food! We used to go to this great Chinese restaurant and order their great sweet and sour chicken all the time. But not anymore. Why? Because I've found the BEST sweet and sour chicken recipe on Melanie's blog "My Kitchen Cafe" I'd tried lots of different sweet and sour chicken recipes many, many times before but they just weren't good enough for me to make again. But this recipe was simple and easy and I will definitely make it again. I had a friend over when I made this and she really enjoyed it, too. Melanie suggests that we bake the chicken after frying it and it worked out great! But if you don't have much time, I think it will also be great if you just thickened the sauce on stove on low heat and mix it in with the fried chicken bites. The choice is yours!

Melanie's Sweet and Sour Chicken
From My Kitchen Cafe

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Sweet and Sour Chicken

My family LOVES Chinese food! We used to go to this great Chinese restaurant and order their great sweet and sour chicken all the time. But not anymore. Why? Because I've found the BEST sweet and sour chicken recipe on Melanie's blog "My Kitchen Cafe" I'd tried lots of different sweet and sour chicken recipes many, many times before but they just weren't good enough for me to make again. But this recipe was simple and easy and I will definitely make it again. I had a friend over when I made this and she really enjoyed it, too. Melanie suggests that we bake the chicken after frying it and it worked out great! But if you don't have much time, I think it will also be great if you just thickened the sauce on stove on low heat and mix it in with the fried chicken bites. The choice is yours!

Melanie's Sweet and Sour Chicken
From My Kitchen Cafe

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Sweet and Sour Chicken

My family LOVES Chinese food! We used to go to this great Chinese restaurant and order their great sweet and sour chicken all the time. But not anymore. Why? Because I've found the BEST sweet and sour chicken recipe on Melanie's blog "My Kitchen Cafe" I'd tried lots of different sweet and sour chicken recipes many, many times before but they just weren't good enough for me to make again. But this recipe was simple and easy and I will definitely make it again. I had a friend over when I made this and she really enjoyed it, too. Melanie suggests that we bake the chicken after frying it and it worked out great! But if you don't have much time, I think it will also be great if you just thickened the sauce on stove on low heat and mix it in with the fried chicken bites. The choice is yours!

Melanie's Sweet and Sour Chicken
From My Kitchen Cafe

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Pineapple Upside Down Cake

I have a confession to make. I'd never tried this particular cake before... well, until one night, I just decided to make a cake for my sister-in-law's birthday. Oh boy, it was good. The pictures don't do it justice. My camera sucks. It just didn't focus very well. But it's okay. I can't afford a nice camera. Someday I will. Maybe around Christmas?? I'm counting on it. :) But until then, you will just have to bear with me. But this pineapple upside down cake was so moist! It literally melted in our mouths. Everyone loved it. The caramel soaked into the pineapples... it's fantastic!

Pineapple Upside Down Cake
Adapted from Betty Crocker

Ingredients:

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 oz can), drained
9 maraschino cherries without stems (optional)
1 1/3 cup all purpose flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

	Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
	In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
	Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve it with whipped cream, if desired.

Pineapple Upside Down Cake

I have a confession to make. I'd never tried this particular cake before... well, until one night, I just decided to make a cake for my sister-in-law's birthday. Oh boy, it was good. The pictures don't do it justice. My camera sucks. It just didn't focus very well. But it's okay. I can't afford a nice camera. Someday I will. Maybe around Christmas?? I'm counting on it. :) But until then, you will just have to bear with me. But this pineapple upside down cake was so moist! It literally melted in our mouths. Everyone loved it. The caramel soaked into the pineapples... it's fantastic!

Pineapple Upside Down Cake
Adapted from Betty Crocker

Ingredients:

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 oz can), drained
9 maraschino cherries without stems (optional)
1 1/3 cup all purpose flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

	Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
	In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
	Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve it with whipped cream, if desired.

Pineapple Upside Down Cake

I have a confession to make. I'd never tried this particular cake before... well, until one night, I just decided to make a cake for my sister-in-law's birthday. Oh boy, it was good. The pictures don't do it justice. My camera sucks. It just didn't focus very well. But it's okay. I can't afford a nice camera. Someday I will. Maybe around Christmas?? I'm counting on it. :) But until then, you will just have to bear with me. But this pineapple upside down cake was so moist! It literally melted in our mouths. Everyone loved it. The caramel soaked into the pineapples... it's fantastic!

Pineapple Upside Down Cake
Adapted from Betty Crocker

Ingredients:

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 oz can), drained
9 maraschino cherries without stems (optional)
1 1/3 cup all purpose flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

	Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
	In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
	Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve it with whipped cream, if desired.

The Best No Bake Cookies

I have another recipe for no bake cookies but it had a little problem - it didn't harden so well although it was delicious. This recipe, however, hardened properly and it tasted fantabulous!! Definitely my favorite no bake cookies recipe by far. Last week, I wanted something sweet but I didn't have any eggs... Who knew you couldn't make a lot of sweet cookies without any eggs?? Then I found this recipe... No eggs since it's no bake and no one really wants to eat raw eggs.... at least I don't. So I tried it. Fabulous! These are one of my husband's favorites!! My 1-year-old baby boy ate like five of them. It's so quick to make, too. If you want something sweet in like 20 minutes, try these yummy cookies. You don't have to bake them so your kitchen doesn't get hot with all the oven heat. :)

Chocolate Peanut Butter No Bake Cookies
Adapted from Food Network

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

The Best No Bake Cookies

I have another recipe for no bake cookies but it had a little problem - it didn't harden so well although it was delicious. This recipe, however, hardened properly and it tasted fantabulous!! Definitely my favorite no bake cookies recipe by far. Last week, I wanted something sweet but I didn't have any eggs... Who knew you couldn't make a lot of sweet cookies without any eggs?? Then I found this recipe... No eggs since it's no bake and no one really wants to eat raw eggs.... at least I don't. So I tried it. Fabulous! These are one of my husband's favorites!! My 1-year-old baby boy ate like five of them. It's so quick to make, too. If you want something sweet in like 20 minutes, try these yummy cookies. You don't have to bake them so your kitchen doesn't get hot with all the oven heat. :)

Chocolate Peanut Butter No Bake Cookies
Adapted from Food Network

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

The Best No Bake Cookies

I have another recipe for no bake cookies but it had a little problem - it didn't harden so well although it was delicious. This recipe, however, hardened properly and it tasted fantabulous!! Definitely my favorite no bake cookies recipe by far. Last week, I wanted something sweet but I didn't have any eggs... Who knew you couldn't make a lot of sweet cookies without any eggs?? Then I found this recipe... No eggs since it's no bake and no one really wants to eat raw eggs.... at least I don't. So I tried it. Fabulous! These are one of my husband's favorites!! My 1-year-old baby boy ate like five of them. It's so quick to make, too. If you want something sweet in like 20 minutes, try these yummy cookies. You don't have to bake them so your kitchen doesn't get hot with all the oven heat. :)

Chocolate Peanut Butter No Bake Cookies
Adapted from Food Network

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Homemade Potstickers... Yummy!!

If you have been following my blog, you all know how much I LOVE potstickers!!! Quite frankly, I don't think I could live without them. Why do I like potstickers so much?? I don't know. I guess it reminds me of home. I used to have it all the time back in Korea. Then I came to America and didn't have it for so long, that I thought it didn't exist here. Then I went to a Japanese restaurant and saw "Gyoza" on the menu. I asked my friend, "What the heck is gyoza?" then she explained to me what it was. Oh the joy!! Mandu (Korean word for potstickers or gyoza) does exist in America! God bless America for it!! :) Okay, so now you know. I love potstickers and I'm sure you will see more recipes of them in the future as I continue trying to create different kinds of potstickers using different ingredients.

Okay, so this recipe is absolutely my favorite one so far!! There's a few ingredients but it's not too hard to make. You just need a little time and patience. But if you could make delicious potstickers that are way better than store-bought ones or even than the ones at your favorite Japanese restaurant, wouldn't you take an hour of your time and make these? I'm telling you. It's definitely worth it. It's also much cheaper to make at home.

Favorite Homemade Potstickers

Ingredients:

1 lb fresh ground pork, not too lean
1 tbsp soy sauce
1 1/2 tsp salt
1 tsp rice wine
1/2 tsp sesame oil
1 firm tofu, water squeezed out and broken
(Place the tofu in the middle of a clean, thin white cloth and twist the cloth to squeeze the tofu to get rid of water. Then open the cloth and you will see dry, broken tofu.)
3 1/2 oz/100g cabbage, very finely chopped
2 tsp finely chopped fresh gingerroot
2 tsp finely chopped scallion (I didn't use any)
1/2 tsp white pepper
50 round won ton skins, about
all purpose flour, for dusting
Dipping sauce : Recipe follows

Direction:

For the filling, mix the first 10 ingredients in large mixing bowl. Use your kitchen aid or mixer to stir the ingredients well, about 3-4 minutes. (If you're using hand, stir carefully, always in the same direction, to create a thick paste.) Cover and let rest about 10-20 minutes.

To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand.

Moisten the edges with water, then seal the edges.

Then fold the skin as shown in the picture. Transfer to a lightly floured board.

To cook dumplings, you can choose to steam....

or panfry them.

Yummy Dipping Sauce: 2 tbsp soy sauce/1 drop of sesame oil/1/2 tsp sesame seeds/1/4tsp red pepper flakes

Combine all ingredients in a small dipping sauce dish and stir.

Enjoy!!