1 1/2 cups cooked rice
1/2 cup frozen peas
1 egg, scrambled
1 clove garlic (minced)
1/8 cup cooking oil
2 slices ham, diced
2 bunches green onion, diced
1/4 tsp. grated fresh ginger root
Soy Sauce
Heat oil in wok. Add green onion, garlic and ginger. Cook and toss until onions are tender. Remove from wok. Add the ham and toss until lightly browned. Add all ingredients back into the wok including the onions, peas, egg and rice. Cook and stir until mixture is hot and lightly browned on the edges. Before serving, stir in desired amount of soy sauce, cook and toss in hot wok.
2LB Ground Beef 1 small Onion, chopped Salt & Pepper Mashed Potatoes (4-5 cups) 2 cans Green Beans, drained 2 cans Cream of Mushroom Soup Cheddar Cheese
Coat bottom of frying pan with olive oil, heat and add onion. Simmer until onion is soft then add ground beef and brown well. Salt and pepper meat to taste. Drain the meat and add the mushroom soup, stir well. Remove from heat. In a casserole dish layer the drained green beans, the mashed potatoes (I use real mashed potatoes, but you can use instant), then the meat mixture on top. Cover with foil and bake at 350 degrees for about 40 minutes. Remove from oven, sprinkle cheddar cheese over the top and return to oven for about 5-10 more minutes. Allow to sit for about 10 minutes. Scoop and serve.
**Mix in a large stand electric mixer with dough hook attachment**
Pour boiling water over sugar and butter in a large stand mixer bowl. Stir until butter is melted. Cool slightly, then add the salt and powdered milk. Meanwhile, mix the 1 cup water, 1/2 tsp sugar and yeast in a small bowl. Allow yeast to bubble. Add the yeast mixture to the first mixture along with the eggs and 5 cups of the flour. Beat until very smooth. Continue adding the rest of the flour and beating until the dough leaves the sides of the bowl and isn't sticky to touch. Remove dough, and place in a large greased bowl. Cover with a dish cloth and allow to rise for about 45 minutes.
After dough has risen, pound down and place on a floured surface. Roll dough out in to a large rectangle. This makes a HUGE rectangle - you may want to divide dough in half and do it in two batches.
Melt 1 1/2 cubes of butter and spread melted butter over the dough. Sprinkle granulated sugar, brown sugar, and cinnamon all over the top (probably about 1 1/2 cups of each kind of sugar and 2-3 TBS cinnamon. Roll up and cut in to slices (I use a piece of thread to cut the slices). Place rolls on greased cookie sheets and rise another 30 minutes to an hour.
Bake at 350 degrees for about 15-20 minutes or until well browned. Then frost with homemade vanilla butter cream frosting.
FROSTING: Make homemade frosting by combining 1 cup softened butter, 2-3 T. milk and about 3 cups powdered sugar. Thin by adding more milk, thicken by adding more powdered sugar.
1 devil's food cake mix
1 5.9 oz box instant chocolate pudding mix
5 eggs
1/2 cup butter, melted
16 oz. sour cream
2 cups chocolate chips
Preheat oven to 350.
Combine cake and pudding mixes in the bowl of an electric mixer. Add sour cream, melted butter and eggs. Mix until combined. Batter will be very thick. Add in chocolate chips and mix well. If you don't have a stand mixer, or don't want to get it out, this can very easily be mixed by hand. Spoon batter into Bundt pan (coated with cooking spray). Bake 50-55 minutes, or until cake tester inserted in middle comes out clean. Let cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
