Fluffy Egg Nog Pie

Every Thanksgiving, my kids and I try to find a new, fun pie to make.  This year we tried Egg Nog Pie.  It was a favorite from our pie table.  If you like egg nog, you should love this pie!

Egg Nog Pie
by: www.meatloafandmelodrama.com

1 prepared pie crust (I made a no bake graham cracker crust the day before)
1 3.4 oz box instant vanilla pudding
1 1/2 c. egg nog
2 c. whipped topping
dash nutmeg

In a large bowl, combine the pudding and egg nog and mix it until it is thick.  Sprinkle in the nutmeg.  Fold in the whipped topping and spread it into your pie crust.  Refrigerate it for 2 hours or until it is firm. 

Asian Dipping Sauce

This is a great dipping sauce that we have used for wontons, potstickers and dumplings!

Asian Dipping Sauce
by: Bettycrocker.com

2 Tbsp. sugar
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. water
1/2 tsp. sesame oil
dash of red pepper flakes

Whisk all the ingredients together in a small bowl until the sugar is dissolved, and then dip to your heart's content! :)

Raspberry Ice Cream

This summer we had a big family reunion at my grandpa's farm.  He has the most delicious raspberries I've ever tasted, so we thought it would be appropriate to use the most delicious raspberries to make the most delicious dessert (ice cream, of course).  And it was sooo delicious!

Homemade Raspberry Ice Cream
by: 5boysbaker.com

2 c. fresh raspberries
2 Tbsp. sugar
3 c. heavy cream
1 1/2 c. whole milk
1 1/4 c. sugar
1 1/2 Tbsp. vanilla

In a medium bowl, stir together the raspberries and 2 Tablespoons sugar and slightly smash them.  Put them in the fridge until you are ready to use them.  In a mixing bowl, add the heavy cream, milk, 1 1/4 sugar and vanilla and stir it until the sugar is dissolved.  Add the raspberries to the cream mixture and chill in the fridge for about 30 minutes.  Pour it into your ice cream maker and then make it according to your ice cream maker's instructions.  If you want it to be hard ice cream, put it in the freezer until it is more set.  We ate it soft and it was so good!

My Favorite Chicken Marinade

I found this marinade recipe early in the summer, and it was so delicious that we have ended up using it multiple times this year.  We love it!  I have shared it with some of my sisters, and they felt the same.  It is now my go-to marinade for grilling.

Chicken Marinade
from: modernhoney.com

2 lbs. chicken breasts, tenders or thighs
1/3 c. olive oil
3 Tbsp. lemon juice
3 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
1/4 c. brown sugar
1 Tbsp. Worcestershire sauce
1 1/2 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. pepper

In a bowl, stir all the ingredients together, except for the chicken.  Poke the chicken with a fork all over it.  Place the chicken in the marinade, either in the bowl, or in a large ziploc bag, and let it marinate for at least 30 minutes in your refrigerator.  4-5 hours of marinading is best, however, I have done mine for about 30 minutes, and it was still very tender.  Cook it on your grill and enjoy what's left of your hot summer nights!

Mango Rice Pudding

Jen, Lynnette and I were all given a Thai cooking class by our husbands, for Christmas last year.  It was a really fun class, with delicious food to make and eat, plus we got a lot of new recipes that hopefully someday we'll try again!  One of the recipes I did try pretty soon after, and it was just as delicious as it had been in the class.  Mango Rice Pudding is one of my favorite treats, and this recipe is so easy and so much cheaper than buying it at a Thai restaurant.

Mango Rice Pudding
by: Meiling Dawson

4 c. cooked short grain white rice
2 cans coconut milk
1 can sweetened condensed milk 
fresh mango, cut into small chunks (to equal 2 cups of mango chunks)

In a large pot, combine the rice, coconut milk and sweetened condensed milk.  Cover it and cook it on low heat for about 20 minutes.  Let it cool for 10 minutes, and then stir in the mango chunks.  You can eat this warm or cold, and store the leftovers in your fridge.  When it is chilled, it will become more firm, and you can add milk to make it softer again.

Soy Glazed Chicken with Peanut Noodles

The other day I found this recipe in one of my magazines that I accidentally bought.  It was piggy backed on a magazine I was buying for my mom for mother's day, and I guess, if nothing else, one good thing came out of that accidental purchase: this recipe!

Soy Glazed Chicken with Peanut Noodles

slightly adapted from: Family Circle Magazine

2-3 chicken breasts

salt and pepper

1 Tbsp. soy sauce

1 Tbsp. honey

12 oz. spaghetti 

1/4 c. rice vinegar

3 Tbsp. soy sauce

3 Tbsp. vegetable oil

3 Tbsp. peanut butter (I used creamy, but next time I will definitely use crunchy for the added texture)

2 tsp. sesame oil

1-2 dashes onion powder

Season your chicken with salt and pepper.  In your instant pot, add 1 c. of water and cook the chicken on high for 8-10 minutes.  Meanwhile, in a small bowl, whisk together the 1 Tbsp. of soy sauce and the honey.  When the chicken is cooked, baste the honey soy mixture on the chicken.  While the chicken is cooking, cook the spaghetti noodles according to the package directions.  Drain and rinse them in cold water.  Stir together the rice vinegar, 3 Tbsp. soy sauce, vegetable oil, peanut butter, sesame oil and onion powder, until smooth.  Toss the sauce mixture with the noodles and serve it with the chicken.

Garlic Butter Accordion Potatoes (Hasselback Potatoes)

A number of teenagers in my neighborhood sold potatoes as a fundraiser for some school function or another, so this fall, I ended up with 75+ pounds of potatoes to use fairly quickly.  Needless to say, we tried out many new potato recipes!  The shape of these potatoes was kind of fun for my kids.  And, it was a delicious way to try something different!

Garlic Butter Accordian Potatoes

adapted slightly from: delish.com

1 1/2 pounds small potatoes

1/4 c. butter, melted

1/4 c. oil

1 1/2 tsp. minced garlic

kosher salt

freshly ground black pepper

1 c. shredded mozzarella cheese

1/2 c. Parmesan cheese

Preheat oven to 375 degrees.  Line a baking sheet with tinfoil, and spray the foil with cooking spray.  Wash and dry each potato, and then make thin slits in each, like an accordion.  Be careful not to cut all the way through (sometimes I accidentally did, and it is not that big of a deal, they are just more fun when they are a whole potato with accordion slits!).  In a small bowl, stir together the butter, oil and garlic.  Using a basting brush, spread the butter mixture over the potatoes and sprinkle with salt and pepper, then bake them for 20 minutes.  After 20 minutes the potatoes will begin to fan out (you may have to gently help them with this).  Brush them with the butter mixture again, and sprinkle them with the mozzarella and Parmesan cheeses.  Bake them again for 25-30 minutes, or until they are crispy on the outside and tender on the inside.  Serve warm and enjoy!