Thai QUINOA Salad

Ok let me just start out by saying we are not a kale and quinoa kind of family. I'm not a health food guroo, we like good and yummy food and salads are something we are just starting to love. Here is one that I found on facebook and my family loves it!! It has a yummy peanuty dressing and is super crunchy

SALAD

1 large carrot, julienned
2 cups cooked quinoa
3 cups sliced Red Cabbage
1 cup chopped Red bell pepper
1 cup chopped green bell pepper
2 cups kale, removed from stems, washed, dried and chopped
1/4 cup cashews , chopped
1/2 small lime ( to squeeze over salad before the dressing

PEANUT GINGER SAUCE

1/2 teaspoon ground ginger
1 tablespoon maple syrup
2 tablespoons soy sauce
1 teaspoon distilled white vinegar
1/2 teaspoon sesame seeds
1/3 cup peanut butter
1/4 cup warm water
1/4 teaspoon crushed red pepper flakes

Combine all salad ingredients, toss with lime juice, toss with dressing..done

The Best Moist Chocolate cake w/ caramel glaze

FOR THE CAKE
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3/4 cup cocoa powder
2 cups sugar
2 cups flour
1/2 cup buttermilk
1/2 cup heavy cream
1/2 cup canola oil
2 eggs
1 teaspoon vanilla (extracted from pod)
2 teaspoons rum
1 cup hot water
2 teaspoons instant espresso powder
FOR THE CARAMEL
splash vanilla extract
1 teaspoon fleur de sel
1/4 cup butter
1/2 cup heavy cream (plus 2 tablespoons)
1 cup sugar

directions
Preheat oven to 350˚F. Grease and flour two 8-inch round baking pans. Set aside.
In a large stand mixer, combine the cinnamon, nutmeg, salt, baking powder, baking soda, cocoa powder, sugar and flour. Once combined, add buttermilk, heavy cream, oil, eggs, vanilla and rum; mix until smooth. Stir together the hot water and espresso powder. Pour slowly into the cake batter and stir until completely incorporated.
Pour the batter into the prepared cake pans. Bake for about 25 to 30 minutes, until baked through and a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool down completely.
While cakes are cooking, combine the vanilla extract, fleur de sel, butter, 1/2 cup of heavy cream and sugar in a sauce pot. Bring to a boil and simmer for 5-6 minutes. Cook until caramel in color, then add the final 2 tablespoons of heavy cream. Stir for 20 seconds and let cool before glazing cake.
Tip: Make the cakes in advance. When ready to serve make caramel sauce and drizzle over the top.

Easy Fast Shrimp Chowder

Ingredients:
2 Tablespoons butter
1 medium Onion Chopped
2 celery stalks chopped
1/2 cup chopped red bell pepper
2 potatoes chopped small
2 cans cream of potato soup
4 cups milk
1/4 t ground red pepper
1 1/2 pound raw medium sized shrimp peeled
1 cup shredded Jack or mozzerella cheese
optional: chopped parsley for garnish

Melt Butter in a Dutch oven over medium heat. Cook onions till soft add other vegetables and red pepper
cook for 5 more minutes. Add soup and milk, bring to boil. simmer till potatoes are soft. Add shrimp reduce
heat and cook until shrimp pink
Stir in cheese until melted. Serve with parsley garnish and crackers or french bread

Cream Cheese Squares

Ingredients

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Chicken Crescent Rolls

1 package cream cheese
3 T. milk
3 T. green onions chopped
1/4 tsp salt
2 pkgs refrigerated crescent rolls
2 T. butter, melted
2 cups cooked diced chicken
3/4 ups grated cheese
1 can cream of chicken soup
w/1/2 can milk

mix all ingredients except for rolls, soup and 1/2 can milk

roll 1/4 cup mixture inside each roll, roll up crescents, bake on cookie sheet @350 for 12 minutes
It a small saucepan heat up soup and milk. this is your souce to pour over hot rolls... enjoy!!

Oven baked Wings

These wings have the perfect flavor..yum!!
1⁄3 cup flour
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon black pepper
1⁄4-1⁄2 teaspoon cayenne pepper
3 tablespoons butter
10 chicken wings, tips removed

Cut wings at joints.
Preheat oven to 425 degrees.
Be sure wings are thawed and dry them well with paper towels.
Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
Shake to mix ingredients and add wings.
Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
Add wings to pan and turn to coat.
Bake for 30 minutes.
Turn wings over and bake for 15 more minutes or until crispy and done.

The Bomb Carrot Cake

Ingredients

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2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts

Buttermilk Glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
(Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla)

Cream Cheese Frosting:
3/4 cup butter or margarine, softened
1 none (8-ounce) package cream cheese, softened
1 none (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
(Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.)

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.