Thai Ramen Soup Soooo Good

This soup is the easiest to whip up.  No lie.  No joke.  You just throw it all together and you stand back and say . . . “ look at me, I am fancy”

* The only problem is that this recipe only serves 4

*Can make with rice noodles to make gluten free for quincy.

Thai Coconut Ramen

yield 4 servings

Ingredients

• 2 teaspoon olive oil
• 1 tablespoon jalapeno
• 1 tablespoon ginger, minced
• 2 (14.5 oz) cans chicken broth
• 1 (14.5 oz) can coconut milk
• 1 teaspoon sriracha
• 1 teaspoon kosher salt
• 1 1/2 cups shredded chicken
• 2 packages Ramen Noodles (no seasoning packet)
• 1/2 cup mushrooms, sliced
• 1/2 cup shredded cabbage
• 1/2 red bell pepper, sliced
• 1⁄4 cup cilantro, chopped
• Juice from 2 limes

Heat olive oil over medium-high heat.

 Saute jalapeno and ginger until fragrant and soft. ( sautéing these makes their flavor milder)

Pour in chicken broth and coconut milk, sriracha, and salt, whisking until combined. Bring to a boil then add noodles and reduce to a simmer. ( I don’t always use saracha and it is totally just fun - the jalepeno Akon is just enough flavor)

Add chicken, mushrooms, cabbage, and peppers. 

*use any vegetable in you fridge - broccoli, carrots, peppers, snow peas, edamame . . . Whatever is in that fridge of yours.

Cook  3-5 minutes. Remove from heat and stir in cilantro and lime - even avocado or crushed peanuts just before serving.

Molasses Cookies for Market

A few weekends ago we were a part of Profound Market with our Felt Balls.   I wasn’t exactly sure how they would swell, they sold great, but still I wasn’t sure.   I decided  that everyone loves cookies and it’s hard to say no to them.   In a field full of great items to buy but not a lot of food - a giant cookie would be a welcome site.  And they were!  We sold over 580 cookie!  180 of those were these Molasses cookies. 3$ each or 2 for 5$ - not a bad gig!!


The original recipe came from Our Best Bites and I altered it to make it mass producible.   these gems are chewy, they are crisp around the edges, they are exactly like the cookies that my Grandma Miller made years ago.

• 3/4 cup Crisco 
• 1 cup granulated sugar, plus more for rolling 
• 1 large egg 
• 1/4 cup molasses 
• 2 cups flour, lightly spooned into measuring cups and leveled with a knife 
• 2 teaspoons baking soda 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon table salt 

Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or Silpat liners. Set aside.

Combine sugar and shortening in the bowl of an electric mixer and mix until light and fluffy (about 2 minutes). Add the egg and molasses and beat until completely incorporated.

While the sugar mixture is mixing, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add them to the creamed shortening mixture and mix until combined. 

Using the larger than standard cookie scoop, scoop the dough into balls and roll in sugar. Place dough balls on each cookie sheet. If desired, use a flat-bottomed glass or mug to gently flatten the dough. 

Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top. Be sure not to overbake! Remove from oven and allow to cool completely before removing from the baking sheets.

These cookies stay soft for days.

These cookies smell delicious.

These cookies make your house smell fantastic.

These cookies are spicy and sweet.

These cookies are a great breakfast or lunch or snack . . . 

It was said by the Our Best Bites Girls that these cookies would make great ice cream sandwiches and I do agree . . . With coffee ice cream.

Homemade Syrup

Around our house ketchup and syrup are their own main food groups, . . . Peanut butter is also.

We bought syrup for ages and then I came across this recipe and decided to try it.   You girls actually liked it better and it is WAY cheaper than buying all of those awful AuntJemima, or Log House types of syrups

• the only difference is this is not as sticky.   It almost pours like water. Don’t let that deter you though.

INGREDIENTS:

• 1 cup water

• 1 cup white sugar

• 1 cup brown sugar

• 1/2 tsp Mapleine or other imitation maple flavoring

INSTRUCTIONS:

1 Bring the water to a boil in a small saucepan on the stove.

2 Add both types of sugar and the Mapleine, and stir until all the sugar has completely dissolved. Remove from heat.

3 Let it cool until it reaches your desired consistency. Pour the syrup into a syrup carafe or dispenser, and store any extra syrup in an airtight container.

Store in fridge and warm slightly before serving.   So good! So Good! So Good!

Oreo Chocolate Pudding Dessert

Everyone needs a dessert In Their REPERTOIRE that is quick and easy to make.  A dessert that is yummy and will make everyone happy. A dessert that can be easily mass produced if needed and made ahead.  Say no more.  This is the one you’ve been looking for.

INGREDIENTS:

For the Crust:

• 1 (15.35-ounce) package Double Stuff Oreo Cookies
• ½ cup (113 grams) butter, melted and slightly cooled

For the Cream Cheese Layer:

• 8 ounces cream cheese
• 1 cup (113 grams) powdered sugar
• 1 (8-ounce) tub Cool Whip

For the Pudding Layer:

• 1 (5.1-ounce) box instant chocolate pudding
• 3½ cups (840 ml) milk

For the Topping:

• 1 (8-ounce) tub Cool Whip

DIRECTIONS:

1. Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.
2. Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
4. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.

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Nanas Sweet & Sour Ribs

We have tried other recipes.  Believe me we have tried.   We even had a rib taste off this summer where we cooked multiple recipes and I didn’t tell anyone which recipe was Nanas.   Nana was the winner -Hands down by all 8 of us.  This is the recipe I grew up on.  This is the recipe you grew up on.   This is the recipe your kids should grow up on.  It sounds like a long process to boil the ribs and then bake them.   It sounds like a crock pot would be simpler, or an insta pot would be quicker . . . But do not be persuaded to do quick or simple or easy.  These are not hard, you just need time and a big pot.


2 lbs ribs
Boil until tender
Brown quickly

Sauce :
3/4 cup brown sugar
1/2 cup katchup
1/2 cup vinegar
3/4 cup water
2 Tbsp Worcestershire Sauce
1/2 tsp. Chili powder
1 onion diced
Salt & Pepper



Pour sauce over ribs and bake in a 250 degree oven for about 3 hours uncovered.



SO GOOD!  SO GOOD!  SO GOOD!

Best Steak Marinade

When I say marinade you think leave for a long time right? Wrong!  You can leave this marinade soaking into the meat for several hours, but do not fret!  This literally can go on the meat for 20 minutes and leaves the meat tasing so yummy when it comes off the grill.



Put it on steak tips, flank steak, steak tacos, chicken . .  .and so on.


14 oz sirloin tip steak
2 Tbsp lime juice
2tsp olive oil
2 tsp honey
1 tsp minced garlic
Dash of Cumin
Dash of Chili Powder
Dash of Sea Salt & Pepper



You’ll never buy a bottled marinade after this - Ever.  Not Ever.

Quick and Easy Mini Chocolate Chip Muffins

OK morning of Kindergarten graduation has areived, it is the same day as highschool graduation.   You have family in town.   You have extra people staying at your house. You have the high school grad party where you graduate may or may not have invited the entire graduating class via the 2018 class Facebook page, you are the kindergarten room mom, you have the kindergarten class gift, but you forgot you were supposed to make mini muffins for the kindergarten graduation/ literacy show

Kindergarten Graduation!  Such a fun morning!  It just so happens to fall on the same day as high school graduation, you have company in town staying at your house, you have a graduation party where your grad may have just invited the entire graduating class on the 2028 Facebook page - no worries. . . You’ve got this! You’ve got the kindergarten teacher gift, you are running on time - until you remember you were supposed to make mini muffins for the graduation/literacy party.


Enter these simple, quick and deliscious little gems to the rescue.

Mini ChOcolate Chip Muffins

• 2 cups  all-purpose flour
• 1⁄3cup  light-brown sugar, packed
• 1⁄3cup  sugar
• 2 teaspoons  baking powder
• 1⁄2teaspoon  salt
• 2⁄3cup  milk
• 1⁄2cup  butter, melted and cooled
• 2 eggs, lightly beaten
• 1 teaspoon  vanilla
• 1(11 1/2 ounce) package milk chocolate chips
• 1⁄2cup  walnuts or 1⁄2 cup pecans, chopped.  

DIRECTIONS

7. DIRECTIONS

10. Oven 400
11. Grease mini muffin tins
12. Stir together flours, sugars, baking powder and salt,
13. In separate bowl stir milk, egg, butter and vanilla until blended. .
1. Make a well in the center of the dry ingredients.  Add milk mixture and stir until just combined.
2. Oven 400
3. All the wet ingredients mix together in 1 bowl
4. All dry in 1 bowl.  Make a well and pour  in the wet.
5. Stir in the chocolate chips and the nuts ( I didn’t add nuts)
6. Bake until just golden and toothpick comes out clean.  About 8-10minutes
8. Bake 8-10 ish minutes
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10. Dump out on cooling racks.  
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12. * bonus points!! These muffins freeze well.
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