Panda Express Chow Mein

When I ask my kids where they want to eat when we eat out, Panda Express is a common answer.  They love the chow mein there.  I kinda dig it as well.  I also kinda really dig restaurant copy cat recipes.  This one isn't an exact copy (if you ask me) but it's still awesome!   There wasn't a drop noodle left over.  And there wasn't a single complaint either.  In fact, when the pan was empty, the kids who ate all their chow mein first started bribing the ones who hadn't finished yet for the rest of theirs.

"I'll let you sleep in my bed."

"I'll give you my candy."

Yep, those are the kinds of bribes that work around here. :)

1/4 cup soy sauce 

1 tablespoon brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/8 teaspoon black pepper

2 tablespoons vegetable oil

1 (15 ounce) package yakisoba noodles (found in the refrigerated produce section)

2/3 cup celery, sliced

1/2 medium onion, thinly sliced

2 heaping cups cabbage (I used coleslaw mix)

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper.  Mix well and set aside.  Remove noodles from packages and discard the included flavoring packets.  Rinse noodles well, drain, and set aside.  Heat oil over medium-high heat in a large wok or skillet.  Add celery and onion and saute for 3 to 5 minutes, or until onions become soft and transparent.  Add cabbage and saute another 2 to 3 minutes, or until soft.  Add noodles and soy sauce mixture and heat for an additional 2 to 3 minutes, or until noodles are heated through.  Serve immediately.

Recipe adapted from Eat Cake for Dinner. 

Linked on Pinworthy Projects, Best of the Weekend, The Weekend re-Treat, Party in Polka Dots, Strut Your Stuff Saturday and Sweet & Savory Saturdays . 

Sourdough Croutons

Oh my!  These Sourdough Croutons are SO delicious!  I couldn't stop eating them.  I think I (with a little help from the kids) ate almost half of them before dinner even started!  I had to threaten them to get them to stay out and then decided I need to stay out, too, if we were actually going to have any at dinner time.  Self control has never been one of my strong suits.  Good thing they're so darn easy to make!

1 loaf sour dough bread, cut bread into 1/2 to 1-inch cubes (about 8 to 10 cups)
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Place bread cubes on a large rimmed baking sheet.  Drizzle with butter, then sprinkle with salt and pepper.  Toss bread cubes with your hands (or a spoon) to coat well with butter.  Bake at 400 for 15 to 20 minutes, stirring after 10 minutes. 

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, Best of the Weekend, The Weekend re-Treat, Party in Polka Dots, Strut Your Stuff Saturday and Sweet & Savory Saturdays.

Hawaiian Haysacks - No Canned Soup!

My family LOVES Hawaiian Haystacks.  It's a meal that all the kids will eat without any complaints.  A meal that the leftovers are actually fought over the next day.  Seriously.  Who fights over leftovers?!  I can't get over how amazingly delicious these Hawaiian Haystacks are.  I've wanted to try Hawaiian Haystacks without the canned soup in the sauce, but have been a little hesitant.  Would the sauce ever be as good as the sauce we love with the canned soup?  I have to say it is every bit as tasty, if not better!  The hubs fully agrees.  These Hawaiian Haystacks are A. Maz. Ing!!  So amazing even, that I used brown rice (my kids despise that stuff!) and I didn't have a single comment or complaint about it!  And 2 of the kids even got seconds.  I don't think it's possible to get any better than that.

6 cups rice, cooked  and warm (I used brown rice)
2 chicken breasts, cooked and diced or shredded
1/2 cup butter
1/2 cup flour
2 (14.5 ounce) cans chicken broth (I used low sodium)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 teaspoons dry ranch dressing mix
1/2 cup sour cream

Topping options:
Green onions, sliced
Slivered almonds
Olives, sliced
Celery, sliced
Pineapple chunks
Cheese, shredded
Chinese noodles
Coconut
Craisins

Place butter into a large saucepan over medium heat and melt. Whisk in flour, salt, and pepper and whisk until smooth. Slowly add chicken broth and whisk until smooth. Continue cooking, whisking often, until the sauce is thickened and starts to bubble. Add sour cream, ranch dressing mix, garlic powder, and cooked chicken breast. Mix until sour cream is melted.  To serve, scoop rice onto each plate and top with sauce.  Top with desired toppings.  My kids LOVE putting on their own toppings!

Recipe adapted from Picky Plate.

Linked on Finding the Pretty & Delicious, Show Me What Ya Got, Party in Polka Dots, Best of the Weekend, Sweet & Savory Saturdays, The Weekend re-Treat, Strut Your Stuff Saturday and Pinworthy Projects. 

Slow Cooker Quinoa and Chicken Chili

I'm pretty obsessed with quinoa.  Not quite as obsessed as I am with brownies, but still pretty obsessed.  This Slow Cooker Quinoa and Chicken Chili was fantastic, if you ask me.  The kids didn't dig it so much, at least the 12 year old didn't.  She asked me "Mom, why can't you make anything normal?  Like something you don't need a recipe for?  Just open a can of spaghetti sauce!"  I really hope her husband is an easy one to please. :)

1 cup quinoa
3 (14 ounce) cans diced tomatoes
1 (4 ounce) can diced green chiles
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 (14.5 ounce) cans chicken broth
2 large chicken breast
1 clove garlic, minced
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2 teaspoons chili powder

Optional garnishes:
Sour cream
Sliced olives
Shredded cheese
Diced Avocados
Cilantro

Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours (or high for 4 to 5 hours).  Remove chicken and shred, then return to the slow cooker and mix well.  Garnish as desired.

Recipe adapted from Queen Bee Coupons.

Linked on Pinworthy Projects, TGIF! Best of the Weekend, Sweet & Savory Saturdays, Pretty & Delicious, Weekend Wrap-Up, Party in Polka Dots, Show Me What Ya Got and Strut Your Stuff.

Turtle Brownies

These Turtle brownies are amazing!  Or, to quote my 14 year old, "Freakin' amazing!"  I made a batch for him to take to a movie night at a friends house.  As soon as they were gone he begged me to make another batch.  He wasn't the only one that loved them.  As soon as my hubby got home from work and was told I made Turtle Brownies, he headed for the kitchen and cut the biggest brownie I've ever seen him eat!

1 cup flour
2 cups sugar
2/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
3 eggs
1 teaspoon vanilla

Caramel layer:
1/3 cup brown sugar
2/3 cup butter

Chocolate layer:
1 cup milk chocolate chips
1/3 cup half and half

2/3 cup pecans, chopped

Combine flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl.  Mix until well combined and smooth.  Add melted butter, eggs and vanilla and mix until everything is moistened.  Do NOT over mix!  Pour into a greased 9 x 13 inch baking dish.  Bake at 350 for 20 to 25 minutes, or until toothpick inserted 1 inch from the edge comes out clean (may have a few crumbs on it). Do not over bake.  Cool completely.

To make the caramel, combine brown sugar and 1/3 cup of the butter in a small pan.  Heat over medium heat until the butter is melted and the mixture comes to a boil.  Add remaining 1/3 cup butter and stir until melted.  Let the mixture return to a boil and let boil for 1 minute.  Pour over cooled brownies and let cool completely.

Combine the chocolate chips and half and half in a small microwave safe bowl.  Heat in 30 second increments, stirring well after each addition, until melted and smooth.  Pour over caramel and carefully spread.  Sprinkle with pecans.

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, TGIF! Best of the Weekend, Sweet & Savory Saturdays, Weekend Wrap-Up, Party in Polka Dots, Pretty & Delicious, Show Me What Ya Got and Strut Your Stuff.

Creamy Broccoli and Sun Dried Tomato Penne Pasta

This Creamy Broccoli and Sun Dried Tomato Penne Pasta was SO good!  It's creamy, cheesy and just plain delicious!  A couple of the kids picked out the sun dried tomatoes, but loved it other than that.  I guess I can't complain too much for their first time trying sun dried tomatoes.  

1/2 (16 ounce) box penne pasta (8 ounces)
2 cups fresh broccoli, steamed
1 pint half and half
1 (8 ounce) package 6 cheese Italian blend (a 3 or 4 cheese blend would work as well if the 6 cheese blend is not available)
1 (3.5 ounce) package sun dried tomato halves, very roughly chopped
1 clove garlic, minced
1 teaspoon basil
1/2 teaspoon salt

Cook pasta according to package directions.  While pasta is cooking, pour half and half, sun dried tomatoes, basil, and garlic into a large skillet.  Bring to a simmer over medium heat, then reduce heat to medium-low and let simmer 5 minutes.  Slowly stir in cheese and cook until melted.  Add salt, cooked pasta, and broccoli.  Stir well to combine.

Recipe from The Royal Cook - an original!

Linked on The Weekend re-Treat, Tatertots & Jello, Strut Your Stuff, Sweet & Savory Saturdays, Party in Polka Dots, Finding the Pretty & Delicious and Pinworthy Projects.

Oatmeal Cream Pies

My kids are pretty much obsessed with Oatmeal Cream Pies.  Heck, they're obsessed with sugar, but Oatmeal Cream Pies in particular.  My sweet (most of the time) 12 year old had a violin concert and I was asked to take a treat to for after the concert.  How I managed to get any to survive long enough to get them to the concert is a mystery.  As soon as the kids got home from school they bee-lined it to the kitchen and started DEVOURING the Oatmeal Cream Pies.  My 12 year old later admitted to having 5 of them before I kicked the kids out of the kitchen!

2 cups flour
1 cup quick oats, ground in food processor until about half their original size
2 teaspoons cocoa powder
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup shortening
1 1/4 cups sugar
2 1/2 tablespoons dark corn syrup OR molasses
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Filling:
1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups powdered sugar
1 (7 ounce) jar marshmallow creme

Preheat oven to 350 degrees. In a medium sized bowl combine together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Mix well and set aside. In a large bowl beat together butter, shortening, sugar and dark corn syrup OR molasses until pale and fluffy, about 2 minutes. Add eggs, vanilla, and coconut extract and mix well. Slowly add in dry ingredients and mix until well combine. Roll dough into small balls (1 to 2 tablespoons, depending on how large you like your cookies) and place 9 on a greased baking sheet. Bake in preheated oven 8 to 10 minutes (cookies should still be soft, not quite fully set - don't over bake). Allow to cool for 5 minutes on baking sheet before transferring to wire rack to cool completely.

To make the buttercream frosting, combine butter and shortening in a small mixing bowl and mix until smooth.  Add powdered sugar and mix until well combined. Stir in marshmallow cream. Spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.

Recipe adapted from Cooking Classy.

Linked on The Weekend re-Treat, Tatertots & Jello, Strut Your Stuff, Sweet & Savory Saturdays, Party in Polka Dots, Finding the Pretty & Delicious, Dandelion Wishes Wednesday and Pinworthy Projects.