Peanut Butter Shortbread Cookies

For Peanut Butter lovers, you will love this shortbread cookies...smooth texture and just melt in your mouth...no substitutions for the real butter!
Ingredients:

• 2 sticks (1 cup) butter, at room temperature
• 1/2 cup sugar (Add 1/4 cup more if like sweeter)
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 3 cups flour
• 1/2 cup peanut butter

Easy to make:

1. Cream the butter, peanut butter and sugar with a flat beater in a stand mixer. Then add vanilla, salt and flour, beat until smooth.
2. Shape the smooth dough into a ball and divide into 2 equal pieces. Roll each into a 1-inch cylinder like a rolling pin. Wrap with plastic sarong wrap, refrigerator for 1 hour.
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
4. Sprinkle the coarse granulated sugar evenly on a sheet of wax paper, roll each cylinder in the sugar. Slice the cylinders into 5/8-inch-thick rounds. Arrange the cookies on the lined baking sheets about 1/2-inch apart.
5. Bake for 15 minutes. Let the cookies staying in the oven to cool down. Allow cookies to cool completely before storing in the airtight containers.

Drunk Chicken 花雕醉鸡

Here is another Chinese cold chicken recipe and easy to make. The cooking wine I used is called Shaoxing Hua Tiao cooking wine, and it can be purchased from Asian grocery stores. You may also use it for other meat dishes to take away the meaty taste and make your dish delicious.

You will need...

• 2 large boneless thighs (or whole chicken, it will take longer to cook)
• ginger and green onions for boil the chicken
• pinch of salt to your taste
• Hua Tiao 花雕 cooking wine
• Fish sauce

Easy to make:

1. Prepare the chicken like in my La-Yu chicken recipe.
2. Mix cooking wine and fish sauce with 2:1 ratio, and have enough liquid over the chicken. Add a pinch of salt. Soak the chicken for at least 12 hours to 24 hours. Slice before serving and serve cold.

La-Yu Chicken 口水鸡

This is a Chinese Sichun Style spicy chicken. I made this easy version and they taste like spicy & sour chicken...very tasty, but not very spicy hot. Serve cold and enjoy!

Simple ingredients:

• 2 Boneless chicken thighs (with skin)
• 2 Tbsp. La-Yu (chili oil, can be purchased in Asian grocery section)
• 3 Tbsp. white wine vinegar
• 1 Tbsp. light soy sauce
• 1/2 tsp. sugar
• 1 chopped green onion
• 1 Tbsp. grated ginger
• 2 gloves chopped garlic
• some chopped roasted peanuts
• Pinch of salt to your taste

Easy to make:

1. Boil chicken thighs in a large pot with few slices of ginger and 1 green onion for 15 minutes. Turn off the heat and let the chicken thighs set in the hot pot for another 5 minutes.
2. Meanwhile, prepare a large bowl of cold water with some ice cubes. Place the whole chicken thighs in the ice cold water. This will make the chicken tender.
3. After chicken cool completely, remove from the water and rub with sesame oil on the skin side. Set aside while preparing the sauce.
4. Combine green onion, ginger, garlic, La Yu, vinegar, soy sauce and sugar together in a small mixing bowl. Mix well with a spoon. Add pinch of salt to your taste.
5. Cut the chicken thighs into slices. Sprinkle chopped peanuts and pour the La Yu mixture over the chicken. Serve cold.

Asian Ginger Dressing

You may taste this creamy ginger dressing in many Asian steakhouses. They may use on salad, steak, grilled shrimp, sushi, spring rolls or lumpias. It's very easy to make at home. Use it within few days for best tasting.

Ingredients:

• 1 yellow onion, diced
• 1 Tbsp. Fresh Ginger, grated
• 2 Tbsp. dice garlic (about 4 cloves)
• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• 1/2 cup honey
• 1 cup mayo
• 2 Tbsp. water
• 2 Tbsp. ketchup
• 2 tsp. light soy sauce
• 2 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Combine all ingredients in a blender, blend on high speed for about 30 seconds to 1 minutes, until all ingredients are well pureed. How easy is that!

Tip: Froze the whole fresh ginger in the freezer until hard. Then grate with a cheese grater. It's easier than using knife to dice them.

Easy Cheesy Stuffed Shells

For the sauce:

• 1 lb. Lean ground beef
• 1 yellow onion, diced
• 1 small box fresh mushrooms, sliced
• 1 Tbsp. crushed garlic
• 1 jar pasta sauce, any kind ( I used tomato basil)
• cooking oil

In a large pot, add 2 Tbsp. cooking oil, onion and garlic and saute on medium high heat until turn soft. Add ground beef, pinch of salt and ground black pepper, brown the meat until cooked. Add pasta sauce and bring to a boil. Turn the heat to low, simmer while preparing the shells. Add more sugar and salt to your taste.

For the shells:

• 1 box pasta shells (12 oz.)
• 1 large box (24 oz.) Ricotta cheese
• 2 cups shredded Italian cheese blend
• 1/2 cup Parmesan cheese
• 1 egg

1. Cook the shells as the directions on the box until turn soft. Drain the water and side aside.
2. In a medium mixing bowl, combine ricotta cheese, 1 cup shredded cheese, Parmesan cheese and egg together.
3. Preheat oven to 350 degrees F. Place a layer of pasta sauce on the bottom of a 9x13 inch baking pan.
4. Fill the shells with the cheese mixture, and place in the pan. Pour the rest of the sauce evenly over the stuffed shells. Sprinkle the rest of the shredded cheese over the top. Bake for 25-30 minutes or until cheese are melted on the top.
5. Let it rest for at least one hour before serving. I like to eat next day after the pasta absorb more flavor from the sauce.

Moist Blueberry Muffins

Pierre Herme's Blueberry Muffins are the Best Blueberry Muffins that I have even had...they milky, silky, moist and just right for your sweet tooth. I have many different blueberry muffins from many places...this will be the recipe that I will only use to make blueberry muffins.

For Crumble Topping:

• 3 Tbsp. butter, cold and cut into small pieces
• 1/4 cup sugar
• 1/2 cup ground almond
• 7 Tbsp. flour

Combine all crumble topping ingredients in the bowl of a food processor with a plastic blade. Process until they form small dough balls. Set aside in the refrigerator while preparing muffin batter.

For Muffin Batter:
Dry ingredients...

• 2 cups sugar
• 1/2 tsp. salt
• 5 cups flour
• 4 tsp. baking powder

Wet ingredients...

• 4 eggs
• 1 1/2 cups heavy cream
• 2 sticks (1 cup) butter, melted and at room temperature
• 1 tsp. finely grated zest of lemon or lime

1. Sift all dry ingredients into to medium bowl.
2. In another bowl, combine all wet ingredients.
3. Incorporate the dry ingredients into the wet ingredients, mixing just until combined, then fold in 1 cup blueberries (fresh or frozen).
4. Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil.
5. Fill each muffin cups with the muffin batter evenly. Sprinkle with 1/2 cup blueberries and the crumble.
6. Bake for about 20 minutes. Transfer to a wire rack to cool. Serve cold.

Sable Cookies

Sable is a type of shortbread cookie from Europe. They are both dry and silky, crumbly and firm. I mostly adopted this delicious recipe from Pierre Herme's book "PASTRIES". This is the BEST shortbread cookie that I have even had! I add raisins and you may substitute with dry cranberries, nuts, etc.

Ingredients:

• 2 sticks (1 cup) butter, at room temperature
• 1/2 cup sugar
• 1/4 tsp. vanilla extract
• 1/2 tsp. salt
• 3 cups flour
• 1/2 cup raisins

Easy to make:

1. Cream the butter and sugar with a flat beater in a stand mixer. Then add vanilla, salt and flour, beat until smooth. Fold in raisins.
2. Shape the smooth dough into a ball and divide into 3 equal pieces. Roll each into a 1-inch cylinder like a rolling pin. Wrap with plastic sarong wrap, refrigerator for 1 hour.
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
4. Sprinkle the coarse granulated sugar evenly on a sheet of wax paper, roll each cylinder in the sugar. Slice the cylinders into 5/8-inch-thick rounds. Arrange the cookies on the lined baking sheets about 3/4-inch apart.
5. Bake for 15 minutes. Transfer to wire rack and allow cookies to cool completely before storing in the airtight containers.

Snowball Cookie Cheesecake

This recipe is easy to make, but it will take some time to make. After you taste the mouth watering cheesecake with snowball cookie crust, and a thin layer of Snicker bar...ummm...it worth the time to make!

For snowball cookies (make 24 cookies):

• 1 cup butter (2 sticks), at room temperature
• 1 cup powdered sugar
• 2 1/2 cup flour
• 1 tsp. vanilla extract
• 1 cup chopped nut for nuts lovers (optional)

1. Combine all snowball ingredients in a stand mixer. Mix with the dough attachment until well blend to a dough. Roll with both hands to 24 Ping-pong ball size balls.
2. Preheat oven to 350 degree F. Lay parchment paper on cookie sheet. Place snowball cookies 1/4-inch apart. Bake for 15 minutes. Don't over bake. Remove from oven and cool until able to touch by hand. Roll cookies in powdered sugar and set aside to cool.
3. After cookies cool completely, place them in a Ziploc bag and crush them into crumbs.
4. Place parchment paper on a 11-inch spring form baking pan. Gently press the cookie crumbs on the bottom of the pan with a back of a spoon.
5. Optional: cut 2 Snicker bars into small pieces and sprinkle over the crust.

 For cheesecake filling:

• 3 (8 oz.) packages Cream Cheese, at room temperature
• 1 1/4 cup sugar
• 4 eggs
• 1/3 cup sour cream
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 Tbsp. Lemon juice

1. In a large mixing bowl, whisk cream cheese and sugar together with an electric mixer or stand mixer. Then, add one egg at a time, beat until blend. Add sour cream, flour, vanilla and lemon juice in the mixture, continue to beat on medium speed until well blend and fluffy.
2. Pour the cheesecake mixture over the cookie bottom.
3. Place a pan of water on the bottom shelf of the oven. Bake the cheesecake with the water bath on the medium shelf of the oven at 300 degrees F for 60 minutes. Let the cheesecake to cool in the oven first, then chill in the refrigerator overnight before cut into slices.

Easy Ham & Cheese Rolls

This easy making rolls are made from pizza dough and delicious. You may use store bought frozen pizza dough, or simple make your own fresh pizza dough (see recipe below). You may also use any your favorite shredded cheese or leftovers from your refrigerator. You may use the egg wash (egg mixed with water) to brush to top, but garlic butter gives more flavor.

For easy Pizza Dough:

• 3 cups flour
• 1 Tbsp. Sugar
• 2 tsp. active yeast
• 1 tsp. salt
• 3 Tbsp. cooking oil or olive oil
• 1 cup hot water (not boiling water)

Combine all dough ingredients together in a stand mixer. Mix with the dough attachment and knead to a smooth dough. Cover and place at a warm location in your kitchen, rest at least 30 minutes or until the dough size is doubled.

For Rolls, you will need:

• cooking oil or olive oil
• 2 cups shredded chedder or sharp cheese (or other kinds of cheese)
• Thin sliced ham (for sandwiches or lunch meat)
• 2 Tbsp. garlic spread, melted (or garlic butter)

Divide the pizza dough in two equal pieces. Flatten one dough with a rolling pin into a 10-inch square. Brush with cooking oil, sprinkle 1 cup shredded cheese evenly, lay sliced ham over the cheese and roll. Then cut into 8 pieces.
Preheat oven to 400 degrees F. Line parchment paper on cooking sheet pan. Place rolls 1-inch apart on the pan, brush with garlic spread. Bake for 15-20 minutes until golden brown. Serve hot for best taste.

Extra...
You can use the same dough to make pig in-a-blanket. Just roll a small piece dough into a stick, then wrap around a hot dog or a Lit'l sausage. Brush with garlic butter or egg wash. Bake for 10-15 minutes until golden brown.

Salad Dressing Chicken

This is a simple and easy East-meet-West recipe. Using salad dressing to marinate chicken, it makes the chicken so tender and juicy. I used Sweet Vidalia Onion salad dressing here. You may substitute with any other salad dressing that you have in our refrigerator. I also didn't measure all seasonings by spoons, just feel free to add little at a time until you like the taste. They may taste sweeter by adding more sugar, or spicy by adding some hot pepper, or dark brown color by adding more dark soy sauce, etc...everyone may create your unique taste...and that's fun part of cooking!
Here is what I did...

Simple ingredients:

• 4 pieces of boneless and skinless chicken, cut into 1/4-inch slices
• Sweet Vidalia Onion salad dressing, enough to marinate (about 2-3 Tbsp.)
• Salt and ground black pepper
• 2 Tbsp. corn starch
• 2 Tbsp. flour
• 2 Tbsp. cooking oil
• 2 Tbsp. Sugar
• 2 Tbsp. Soy sauce

Easy to make:

1. In a medium bowl, combine chicken piece, salad dressing, pinch of salt and ground pepper together. (Chopped ginger, onion, garlic and cooking wine are optional). Marinate for 30 minutes in the refrigerator.
2. Remove from the refrigerator, add corn starch and flour, mix until all chicken pieces are coated.
3. In a wok or large saucepan, heat cooking oil on medium high, add chicken and brown all sides until chicken are fully cooked. Then add equal amount of soy sauce and sugar, stir fry until sauce well blend. Sprinkle pinch of salt if necessary. Serve with steamed rice.

Easy Palmiers

This is one of my favorite snack with coffee and so easy to make.

Simple ingredients:

• 1 cup granulated sugar
• 2 sheets frozen puff pastry, defrosted

Easy to make:

1. Pour 1/4 cup sugar on the flat surface, place 1 sheet puff pastry onto the sugar. Pour another 1/4 cup sugar on the top. Flatten the folded puff pastry with a rolling pin into a square. Then, fold the twice (or roll) from two sides toward to the center. Slice the dough with a knife into 3/8-inch slices. Place in a freezer bag and freeze about 20-30 minutes.
2. Preheat oven to 450 degrees F. Place parchment paper on a large cookie sheet. Lay sliced pastry cut side up and 1/2-inch apart. Bake for 6 minutes until caramelized and brown on the bottom. Turn with a spatula and bake another 6 minutes or until caramelized on the other side. Transfer to a cooling rack to cool.

Best Crumble Apple Pie

This is the BEST apple pie that I have even had. I was not an apple pie lover until I ate this one...Pie crust on the bottom and oat crumbles on the top...crunchy but also melt in your mouth. Key to success for this pie is to use Granny Smith apples and slice them thin.

For Apple Pie:

• 4-6 Granny Smith Apples, peeled, corded and sliced thin
• 1 9-inch frozen pie crust
• 1/2 cup butter (1 stick)
• 3 Tbsp. flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup light brown sugar

1. Melt the butter in a small saucepan on medium heat. Stir in flour to form a paste (but not crumble). Add water, white sugar and brown sugar, bring to a boil. Reduce to low heat and let simmer.
2. Preheat oven to 425 degrees F. Fill the crust with sliced apples, mounded slightly. Place pie pan on a cookie sheet (to prevent spills). Bake for 15 minutes while making the crumble topping.

For Crumble topping:

• 2 Tbsp. butter, cold
• 1 small package instant oatmeal (about 1/3 cup)
• 3 Tbsp. flour
• 2 Tbsp. sugar

1. Cut butter into small pieces and mix with all topping ingredients together with fingers until crumbly. After the 1st 15 minutes baking done, place the crumble topping all oven the top of the pie.
2. Reduce the oven temperature to 350 degrees F. Continue baking for 35 minutes.

Serve hot, warm or cold...the way you like it...with ice cream, that's a bonus too!

Cheesecake Cups with Danish Wedding Cookie Crust

Cheesecakes with cookies on the bottom...better than graham cracker crumbs.

For cookie bottom:

• 1 box (12 oz.) Danish Wedding cookies
• 2 Tbsp. butter, melted

1. Crush the cookies in a food processor, then mix with the melted butter.
2. Line 24 cupcake liners in muffin pans. Lightly spray with no-stick cooking spray.
3. Spoon the cookie crumbles evenly into the cupcake liners. Lightly press down and flatten with a back of spoon. Set aside.

For cheesecake filling:

• 3 (8 oz.) packages Cream Cheese, at room temperature
• 1 1/4 cup sugar
• 4 eggs
• 1/3 cup sour cream
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 Tbsp. Lemon juice

1. In a large mixing bowl, whisk cream cheese and sugar together with an electric mixer or stand mixer. Then, add one egg at a time, beat until blend. Add sour cream, flour, vanilla and lemon juice in the mixture, continue to beat on medium speed until well blend and fluffy.
2. Pour the cheesecake mixture over the cookie bottoms. 
3. Place a pan of water on the bottom shelf of the oven. Bake the cheesecake with the water bath on the medium shelf of the oven at 300 degrees F for 30 minutes. Cool.
4. Top with your favorite toppings, such as strawberry pie fillings, cherry, blueberry or other toppings. I placed some Red Velvet Poppers as topping.

Cookie Bottom Cheesecakes

You get cookies and cheesecake, crunchy and smooth at the same time.

For cookie bottom:

• 2 cups flour
• 1 cup butter (2 sticks), at room temperature
• 1/3 cup sugar
• 1 tsp. vanilla
• 1/2 cup chopped nuts (optional)

1. Mix all cookie bottom ingredients together until crumbly.
2. Preheat oven to 300 degrees F. Line a parchment paper under a 9-inch spring form baking pan.
3. Press the cookie crumb down on the bottom of the pan, flatten with fingers. Bake about 15-20 minutes while preparing the cheesecake filling.

For cheesecake filling:

• 3 (8 oz.) packages Cream Cheese, at room temperature
• 1 1/4 cup sugar
• 4 eggs
• 1/3 cup sour cream
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 Tbsp. Lemon juice

1. In a large mixing bowl, whisk cream cheese and sugar together with an electric mixer or stand mixer. Then, add one egg at a time, beat until blend. Add sour cream, flour, vanilla and lemon juice in the mixture, continue to beat on medium speed until well blend and fluffy.
2. Pour the cheesecake mixture over the cookie bottom.
3. Place a pan of water on the bottom shelf of the oven. Bake the cheesecake with the water bath on the medium shelf of the oven at 300 degrees F for 50-60 minutes. Let the cheesecake to cool in the oven first, then chill in the refrigerator overnight before cut into slices.

Drizzle with chocolate fudge or caramel topping, or add your favorite toppings.

Gooey Prune Cake

I adopted this recipe from thepioneerwoman.com but reduced sugar since the original recipe is too sweet for me. This cake doesn't take like the dry prunes at all...moist, gooey, so delicious! This is one of those "got to try" recipes.

 

For the Cake:

• 1 cup Prunes, about 18 pieces
• 1/2 cup sugar
• 3 eggs
• 1 cup cooking oil
• 1/2 cup flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 cup buttermilk
• 1 tsp. vanilla

1. Place prunes with 1 Tbsp. water in a microwaveable bowl. Cook on high about 2 minutes until prunes turn soft. Drain water and mash in a food processor. Set aside to cool.
2. Mix together cooking oil, sugar and eggs with a whisk. In a separate bowl, combine all dry ingredients, then combine with wet ingredients. Add buttermilk and vanilla, stir gently until just combined. Throw in the mashed prunes and stir gently to combine. Don't over mix!
3. Preheat oven to 300 degrees F. Lightly spray a 9x13 baking pan with no-stick cooking spray. Pour the batter into the baking pan. Bake for 35-40 minutes.

While the cake has 10 minutes remaining, make the icing as below.
For Icing:

• 1/2 cup sugar
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 1 Tbsp. corn syrup
• 1/4 cups butter
• 1/2 tsp. vanilla

1. Combine icing ingredients in a medium saucepan over medium heat, and bring to a slow boil.
2. Boil without stir for 5-7 minutes, or until icing starts to turn dark. Don't allow icing to reach soft ball stage. Icing should be caramel in color, but not sticky like caramel and should be easily pourable.
3. Remove cake from oven and pour on icing immediately. Allow to rest on the counter.

 

Leftover Chicken Makeover

Sometimes I have leftover chicken from a Rotisserie Chicken or turkey from a holiday. These are the easy ways to give your leftover chicken a makeover next day and looking fresh again.

For the meat:

Pull the meat apart from the bones with your hands. Place them in a large bowl. Then, add some...diced

• green onions
• cilantro
• garlic
• ginger

pinch of salt and ground black pepper

drizzle sesame oil and vinegar...and ready to serve...with rice, with noddles, on salad, or make a sandwich.

For the bones:

Add some water with the bones, boil on the stove or cook in the microwave until soup turns to creamy white color. Add pinch of salt and ground black pepper, green onion, ginger and cilantro. Serve hot or warm.

Bread Muffins

These easy making bread muffins are buttery and melt in your mouth. Great for your breakfast with a cup of coffee or tea.

For muffins:

• 3 cups flour
• 3 tsp. baking powder
• 1 cup sugar
• 3 eggs
• 1 cup butter (2 sticks), at room temperature
• 2 tsp. vanilla
• 1 cup milk

1. In a medium bowl, combine flour, baking powder and sugar together and mix with a whisker. (sift if you like). Set aside.
2. In a large mixing bowl, cream butter, eggs and vanilla together with an electric mixer or stand mixer. Then, add 1/2 portion of flour mix, 1/2 cup milk, whisk until blend. Add the rest for flour mix and milk, continue whisk until batter is well blend and smooth.
3. Preheat oven to 350 degrees F. Spray 16 muffin cups with no-stick cooking spray. (don't use cupcake liners since they will be coated while hot).
4. Use a large ice cream scoop and place a full scoop of batter into each muffin cup. Bake for 18-20 minutes until golden brown. If the tops are light brown, turn oven to boil from bake, boil at 400 degrees F for 1-2 minutes until golden brown.

For coating:

• 1 cup sugar
• 2 tsp. cinnamon
• 1 stick butter, melted

1. Melt butter in a small bowl and set aside.
2. In another medium bowl, combine sugar and cinnamon.
3. After remove muffins from oven, coat 1 muffin at a time. Dip a hot muffin in the melted butter, then roll into the cinnamon-sugar mix to coat.

Inspired by the recipe from The Pioneer Woman.

Banana-Oat Crumb Cupcakes

Don't waste the ripe bananas in the house and use them to make these moist banana cupcakes with crunchy oat crumble bites in the center, then top with your favorite frosting...easy!

Dry ingredients for cupcakes:

• 1 1/2 cup flour
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. baking soda

Wet ingredients for cupcakes:

• 3 ripe bananas
• 3 eggs
• 1 stick butter (1/2 cup), melted
• 1/2 cup oil

Oat crumb ingredients:

• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup instant oatmeal (1 small bag, any flavor)
• 1/4 cup cold butter, cut into small pcs.

Easy to make:

1. Mix all dry ingredients for cupcakes in a medium bowl. Set aside.
2. Combine all wet ingredients for cupcakes in a blender. Mix well to creamy liquid.
3. Pour wet mixture into dry mixture. Whisk until well blend.
4. Preheat oven to 350 degrees F. Line 20 cupcake liners in muffin pans. Spray with no-stick cooking spray. Scoop the cupcake batter evenly into the cupcake liners.
5. Combine Oat crumble ingredients in a medium bowl. Mix with both hands until mixture turns crumbly. Sprinkle evenly over the cupcakes.
6. Bake for 15-18 minutes until a toothpick comes out of center clean. Cool completely before frosting.

Optional:

• You may fold in chopped nuts, dry cranberries or raisins to the cupcakes.

For cream cheese frosting:

• 1 package of cream cheese, at room temperature (8 oz)
• 1 stick butter
• 2 cups powdered sugar
• 1 tsp. vanilla
• 1 tsp. lemon juice

Mix all together with an electric mixer until well blend and creamy.