Rumbi rice bowls with rumbi rice

This recipe is for the Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice. If you don't like Rumbi rice, of course you can serve it with regular rice, brown rice, or noodles..
(makes about 4 bowls)

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid -- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

South Of the Border Rice

Recipe:
2 cups cooked rice
2 (10 oz) cans cream of celery soup
1 (16 oz) sour cream
1 tsp. salt
2 (4oz) can of diced chilis
10 oz of shredded Cheddar Cheese

Cook the rice as directed on package. Mix together the rice, soup, sour cream, juice from the chilis, and salt. Now, layer half of the rice into an 8x8 baking dish, then 1 can of chilis and half of the cheese. Repeat. Cover and refridgerate over night. When ready to bake, preheat oven to *350 and bake for 35-40 minutes. Serve with enchiladas, tacos, or just any dish that rice would pair well with. Enjoy!

Key lime coconut cupcakes with white chocolate frosting

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon grated key lime zest
• 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

• 5 ounces good quality white chocolate, chopped into small chucks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice (bottled or freshly squeezed)
• 1/4 cup sour cream
• Finely grated key lime zest, for garnish

Directions

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

recipe courtesy Jessica George via food network

Guiltless Fried (Baked) Zucchini

1-2 large zucchini, cut into spears or circles (the zucchini we had was HUGE so we just used one)

2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up finely in a blender (we ran out of bread crumbs so we did the crouton thing)
1/2 c. parmesan cheese
Salt and Pepper to taste
Butter or cooking spray

First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.

German Chocolate Oreos w/ coconut frosting

I've never actually made these but they sure do look delicious!

(small batch-- makes about a dozen full Oreos)
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 tsp vanilla

For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 tsp vanilla
2 tsp milk
1 container coconut topping (the kind in the plastic container by all the frostings)

Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.

recipe courtesy of favoritefamilyrecipesdotcom

Homemade Oreo Cookies

Homemade Oreo Cookies (Big Batch)

2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla

Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla

Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.

Or if you are a peanut butter lover try the peanut butter frosting

• 4 ounces, weight Cream Cheese, softened
• ¾ cups Smooth Peanut Butter
• 1 teaspoon Pure Vanilla Extract
• 2-½ cups Powdered Sugar
• 3 Tablespoons Milk

Hawaiian Haystacks

2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 cup of milk or chicken broth
1/2 cup sour cream
pepper to taste
3-4 cups steamed rice/ any kind you like

Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste

Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.

Chocolate peanut butter rice crispies

1c. light corn syrup
1c. sugar
1c. peanut butter
6c. rice crispies
1 package chocolate chips
1c. butterscotch chips

Place corn syrup and sugar into saucepan. Cook over medium heat stirring frequently, until sugar dissolves and mixture begins to boil. Remover from heat and stir in peanut butter. Mix well. Add rice crispies. Stir until well coated and press mixture into 9x13 pan coated with cooking spray and set aside.

Melt chocolate and butterscotch chips together in a 1 quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture and let stand until firm. Cut into bars when cool and keep covered.

Ande's Mint Cookies

1 chocolate cake mix
1/3c. oil
2 eggs.

Mix all together and bake for 8 minutes at 350. After baking press Andes mints into hot cookie and swirl it around a little with a knife. Makes about 3 dozen cookies

you can actually add anything you want to melt on the top of the cookie, snack size snickers, or mini recces cups

Pizza Pasta Salad

1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
¾ c. fresh tomatoes, diced
½ c. olives, sliced
¼ c. parmesan cheese
1 bottle Bernstein's Restaurant Recipe Italian Dressing

Mix
together all ingredients and chill in the fridge for at least 3 hours
before serving. We like to put it in a tupperware container with a
tight lid and flip it upside down, then right side up a few times while
it is chilling to distribute the dressing into the pasta better.

recipe courtesy: favoritefamilyrecipiesdotcom

Radawn's most delicous cookies

2c. brown sugar
2c. white sugar
1c. butter
1c. butter flavored crisco
4 large eggs
1 T. vanilla
4c. flour
2t. baking powder
2t. baking soda
1t. salt
5c. oatmeal
1 package semi sweet chocolate chips

Blend the sugars, butter, crisco, eggs, and vanilla until creamy. In a separate bowl combine the flour, baking powder, soda, and salt. Blend the two bowls together and if too sticky add more flour. Mix in the oatmeal and fold in the chocolate chips. Lightly spray cookie sheet with Pam and bake for 10 minutes at 350.

To really make the cookies Radawn style, make the cookies about 4x the size of a regular cookie. Another version is to add chopped pecans to the mix (my favorite) and place pecans on the top of the cookies when the come out of the oven.

recipe courtesy Radawn

German Pancakes

5T. butter
1c. flour
6 eggs
1c. milk
1t. salt

Cut butter in small cubes and melt butter in a 9x13 pan while the oven is preheating to 450 degrees. Mix all the other ingrediants and cook for 10-15 minutes until top is brown. (This does bubble up quite large, especially on the corners) Serve warm with syrup and powdered sugar.

recipe courtesy Radawn

Magelby's buttermilk syrup

1 cube butter
1/2c. buttermilk
1 c. sugar
1 T. karo syrup

Bring these to a boil, but be careful not to let it burn. And then add

1/2t. baking soda
1/2t. vanilla

Make sure to cook this in a big enough pot because once you add the baking soda it boils up really big. Serve immediatly

Buttermilk Pancakes

4c. buttermilk
2c. flour
2 eggs
2t. baking soda
1t. salt

Mix all together and cook on a heated griddle

Pumpkin Belgian Waffles

We woke up this morning wanting something pumpkin-y.. so we created these! They turned out better than we had hoped! These are SUPER easy to make and VERY delicious! We will definitely be making these again soon.

3 c. Krusteaz Belgian Waffle mix
2 eggs
1/3 c. oil
1 c. water
2/3 c. canned pumpkin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. brown sugar

Toppings:
butter
maple syrup
whipped cream
chopped pecans

Mix waffle mix, eggs, oil, water, pumpkin, spices, and sugar in a medium-sized mixing bowl until smooth. Pour batter onto waffle iron and cook until golden brown (or to desired doneness). Top with butter, syrup, whipped cream, and/or pecans.

recipe courtesy favoritefamilyrecipiesdotcom

Sugar Cookies with Raspberry and Cream Cheese Frosting

1/2 cup margarine

3/4 cup sugar

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

1/2 tsp. almond extract (or vanilla)

Mix all the ingredients well then stir in 2 cups flour. If the dough seems too sticky to roll out, add more flour until it is the right consistency. Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness. You don't want to roll it out too thin! Cut out shapes with a cookie cutter and place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again. Bake at 375 for 11 minutes (you don't want to overcook these). This only made about 15 large cookies, double the recipe if you want more.

For the frosting:

4 oz. cream cheese

1/4 c. margarine

1 lb. powdered sugar

1/2 tsp. vanilla

1/2 c. frozen raspberries

Mix well. If it is too runny, add more powdered sugar to get the right consistency.

Better Than (you know what) Cake

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

recipe courtesy of favoritefamilyrecipiesdotcom

Mexican Chili

1 can kidney beans (15 oz.)
1 can black beans (15 .)
1 can refried beans (15 oz)
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz)
1 can diced tomatoes (15 oz)
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
½ c. onion (finely chopped)

Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours.

bowtie chicken salad sandwhiches

Bow Tie Chicken Salad

6 cups cooked chicken, diced
1 bag bow tie pasta, cooked & drained
1/2 bunch green onions
1 -8 oz bottle Kraft pourable coleslaw dressing
2 cup Mayonnaise
salt & pepper to taste

Add all ingredients together the night before. Chill. Before serving add:

1 lg. can pineapple tidbits, drained
1 lb. seedless red grapes, halved
1 cup celery
4 to 5 diced apples
1 pkg. slivered almonds

Add more coleslaw dressing when serving if necessary.

This recipe tastes really good on croissant