We can't get enough of spicy food in this house. This Korean spicy cabbage soup is a perfect spicy food fix, especially on a cold winter day. And, just like everything else posted on this blog, is so easy to make.



PREP TIME: 10 minutes
COOKING TIME: 45 minutes
SERVINGS: 6

1 tsp peanut oil
1/2 lb pork shoulder, cut into small cubes
4 medium scallions, cut into 1 inch lengths
4 cups water
1/2 lb. hot cabbage kimchi, coarsely chopped
2 tsp sesame oil
salt to taste
cut up tofu (optional)
2 tbsp korean hot sauce (or to taste)

DIRECTIONS:
1. Heat peanut oil in a sauce pan. Brown the pork cubes in it
2. Add water, bring to a boil, and simmer for 30-40 minutes or until the pork is tender
3. Add scallions, kimchi, and tofu (if desired)
4. Raise heat to medium high and boil for 5 minutes
5. Add sesame oil, salt, and korean hot sauce to taste
6. Serve hot with steam rice

Rendang is a popular, authentic Indonesian cuisine, which has also been a big influence in Malaysian, Singapore, and Thai cuisines. It is often described as a curry but the authentic rendang is, in my opinion, much more flavorful than a curry. I think it is best served with Yellow rice (rice cooked with turmeric, coconut milk, coriander, and lemon grass). More things you can serve it with: shredded omelets, sliced cucumbers, fried onions, and hot sauce (optional).



I have trouble finding the ingredients to make rendang in the US, but I'm glad to see a packaged Rendang seasoning at the local Asian grocery. They also carry a package seasoning for Yellow rice, which makes it even more easier for me.

The key to making a good beef rendang is slow cooking or simmering, making the beef extra tender and more tasty. If you love spicy food, you can also add jalapeno peppers while cooking the rendang.

I once brought this Beef rendang with yellow rice to a potluck, where noone had ever had rendang before, and everyone raved!

Here are the package seasonings I got, may a photo will help you find them easier. I always spend too much time at the Asian grocery since not everything is labeled in English.

These delicious banana fritters are always a hit when it comes to dessert. They are so easy to prepare and cook. The key thing is to use RIPE bananas for a natural and delightful sweet taste.



PREP TIME: 5 minutes
COOKING TIME: 10-15 minutes
SERVINGS: 4

1 1/4 cup flour
2 tbsp granulated sugar
1/4 tbsp vanilla extract
1/2 cup milk
1 egg
2 tbsp butter, melted
1 tsp rum flavoring
4 ripe bananas, sliced
vegetable oil for frying
powdered sugar or chocolate fudge to garnish

DIRECTIONS:

1. Preheat the deep fryer to 375F (You can also use a deep-frying pan filled with vegetable oil)
2. Beat egg in a large bowl. Add flour, granulated sugar, vanilla, milk, melted butter, and rum. Combine well.
2. Fold in banana slices gently
3. Fry until golden brown and crispy (about 10-15 minutes)
4. Drain on paper towel
5. Garnish with powdered sugar or chocolate fudge. Serve hot.

I saw the movie "Spanglish" a few years ago, where Adam Sandler played a chef who makes this world's greatest sandwich (as he calls it) as a midnight snack. The sandwich was so mouthwatering I couldn't wait to get out of the movie theater and go to the nearest deli. I recently got to see it again on DVD and found the recipe in the 'extra features' and got so excited making it. It's a pretty heavy sandwich but it is indeed the world's greatest sandwich!



SPANGLISH "WORLD'S GREATEST SANDWICH"

SERVINGS: 2

6 to 8 slices of bacon
4 slices Monterey Jack cheese
4 slices rustic country loaf (or your favorite bread!), toasted
2 tbsp mayonnaise
8 slices tomatoes
4 leaves lettuce
2 tsp butter
2 eggs

DIRECTIONS:
1. Cook bacon until crisp. Drain on paper towel
2. Take two slices of bread that's already toasted, put two slices of cheese on each bread, and place in a toaster oven to melt the cheese
3. Spread the other slices of bread with mayo.
4. Top with cooked bacon, tomatoes, and lettuce
5. In a nonstick skillet, melt butter over medium heat
6. Fry the eggs, turn over briefly when the bottom is set (do not overcooked! the yolk should still be runny)
7. Slide the finished egg on top of the lettuce. Top with the other slice of bread with the melted cheese side down
8. Place sandwich on a plate. Slice in half, letting the yolk run down the sandwich

If you like the egg drop soup you get at a Chinese restaurant as a side to your lunch combo, you're going to go wild over this one. This is what Egg Drop Soup is supposed to be. Not just egg in water with a little cornstarch to thicken it up, but a soup with content that you can actually chew with your teeth. It's super easy to make and is very light and good!



EGG DROP SOUP WITH CHICKEN AND CORN

PREP TIME: 5 minutes
COOKING TIME: 15-20 minutes
SERVINGS: 6-8

1 (14.75 oz can) Del Monte Whole Kernel Corn (do not drain!)
1 (14.75 oz can) Del Monte Cream Style Corn
1 large chicken breast fillet, cut into small cubes
2 large eggs
1 tsp nutmeg
1 tsp garlic powder
3 cups water
salt and pepper to taste
1 tbsp cornstarch, dissolved in 2 tbsp water (optional)

DIRECTIONS:
1. Put water in a saucepan and bring to boil
2. Add cut up chicken and cook until no longer pink
3. Add whole kernel corn (do not drain!) and cream style corn. Combine well.
4. Bring back to boil and reduce heat to Medium High
5. Beat 2 eggs in a small bowl
6. Very slowly, pour egg into the soup while stirring constantly in one direction (this will help achieve the string egg drop effect)
7. Keep stirring in the same direction until the egg is cooked
8. Season with salt, pepper, garlic, and nutmeg
9. Thicken with corn starch (optional)

This Spaghetti with Meatballs dish never fails to please and is the easiest thing to make! It's what I often turn to when deciding to eat in at the last minute.



PREP TIME: 0 minutes
COOKING TIME: 20 minutes
SERVINGS: 4

Frozen meatballs (about 30 pieces)
3 cups PREGO Italian Sauce
Spaghetti or Thin Spaghetti
Dried or fresh parsley to garnish

DIRECTIONS:
1. Cook spaghetti according to package directions
2. While spaghetti is cooking, cook frozen meatballs in a sauce pan over medium high heat (no need to defrost) until meatballs are completely defrosted in pan (about 5 minutes)
3. Add PREGO sauce and stir to coat meatballs evenly. Reduce heat, cover, and cook on LOW heat for an additional 15 minutes, stirring occassionally
4. Remove from heat and toss with pasta
5. Garnish with dried or fresh parsley

This delicious cheesecake was literally prepared in 10 minutes! I used Graham Cracker Crust, which saved me from the tedious process of chopping up crackers and packing it up tightly at the bottom of the dish. Although it is ready to serve after 3 hours of refrigeration, I think it tastes better after being refrigerated overnight. So plan ahead when having company over for dinner.



BLUEBERRY CHEESECAKE

PREP TIME: 10 minutes
COOKING TIME: OVERNIGHT
SERVINGS: 8-10

1 Graham cracker crust (with 2 extra servings)
2 (8 oz package) cream cheese, softened in microwave 15-20 seconds
2/3 cup sugar
1 tsp vanilla
2 eggs
1 tbsp lemon juice

DIRECTIONS:
1. Beat cream cheese on medium speed until fluffy
2. Add sugar, vanilla, and lemon juice. Combine
3. Add eggs one at a time, mixing until just combined after each addition
4. Place crust on a baking sheet. Pour cheese mixture into crust
5. Bake at 350F for 30 minutes until the center is almost set
6. Cool on wire rack for 1 hour
7. Spread pie filling over cheesecake
8. Refrigerate at least 3 hours (or overnight for best results)

Looking for a less greasy alternative to french fries? Try these Baked Steak Fries. I don't like deep-frying food in the winter because our house would end up smelling like frying oil all day (I usually fry stuff outside on my patio when the weather is nice). That's why I'm glad to learn from the newspaper that I could bake steak fries that are just as good (and healthier!) as a side dish.



BAKED STEAK FRIES

PREP TIME: 5 minutes
COOKING TIME: 35-40 minutes
SERVINGS: 4

2 large potatoes
2 tbsp Mrs Dash Salt Free Seasoning Blend
1 tbsp olive oil
1 clove garlic, minced

DIRECTIONS:
1. Wash and cut potatoes into wedges, do not peel skin. Dry on paper towels
2. Preheat oven to 425F
3. In a large bowl, toss potatoes with Mrs Dash Seasoning Blend, olive oil, and garlic
4. Spray baking sheet with non-stick cooking spray and lay wedges on baking sheet
5. Bake potatoes for 20 mins. Turn the potatoes and bake another 15-20 minutes until they are browned and tender

What do little kids love more than pancakes? FUN pancakes!!! There are lots of ways to make their breakfast a little cuter. I made these animal pancakes last Sunday, and even though my babies cannot speak full sentences yet, I could see the excitement in their eyes. I'll show you how to do them below, they're very easy and fun! You can also use cookie cutters to easily cut pancakes into fun shapes (hearts, stars, butterflies, and so on)



See how I made the Pancake Dough using the Bisquick mix.

PIGGY PANCAKES:

1. Onto a preheated griddle (375F), drop 1/4 cup of dough for the face, 1/8 cup for the snout, and 1/8 cup for the ears (the last will be halved to make two ears)
2. Cook for 1 minute or until edges are dry and turn until golden
3. Place the face on the bottom of plate
4. For the snout, poke 2 holes to make the nostrils using the end handle of a wooden spoon
5. Cut the ear piece into two parts for the piggy ears
6. Use chocolate chips or fresh blueberries for the eyes

LADYBUG PANCAKES:

1. Onto a preheated griddle (375F), drop slightly less than 1/4 cup of dough for the body, 1/8 cup for the head, and slightly less than 1/4 cup for the wings (the last will be halved to make two wings)
2. Cook for 1 minute or until edges are dry and turn until golden
3. Place the body piece on the bottom of plate
4. Halve the head piece for the head (we'll only use one half) and place two chocolate chips or fresh blueberries as the eyes
5. Cut the wing piece into two parts to make the wings and assemble as shown in the picture
6. Use chocolate chips or fresh blueberries to dot the wings
7. Use pink decorating gel to paint the antennas on the plate

SCORPION PANCAKES:
(My husband actually made this one)

1. Onto a preheated griddle (375F), drop about 1/2 tbsp of dough into an oval shape to make the legs (repeat to make 8 legs), 1/8 cup into an oval shape for the body, and less than 1/8 cup into a "J" shape for the tail
2. Cook for 1 minute or until edges are dry and turn until golden
3. Place the body piece on the bottom of plate and place two chocolate chips or fresh blueberries as the eyes
4. Assemble the legs and tail as shown in the picture

BUTTERFLY PANCAKES:

1. Onto a preheated griddle (375F), drop slightly less than 1/4 cup of dough (repeat to make 4 circles for the wings), drop 1/8 cup into an oval shape for the body (mine wasn't long enough in the picture so I used two pieces to lengthen it), and drop about 1 tbsp of dough to make the head
2. Cook for 1 minute or until edges are dry and turn until golden
3. Assemble the pieces as shown in the picture and use two chocolate chips for the eyes
4.Use pink decorating gel to paint the antennas on the plate and to decorate the body with stripes

I used Betty Crocker Bisquick Mix to make these pancakes. It cannot be easier!



2 cups Original Bisquick® mix
1 cup milk
2 eggs
Fresh blueberries (I used Blueberry pie filling in the photo because I didn't have fresh blueberries in the fridge, it worked!)
syrup (optional)

DIRECTIONS:
1. Heat griddle or skillet over medium-high heat or to 375°F.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended.
3. Oil the griddle slightly. Pour slightly less than 1/4 cup batter onto hot oiled griddle.
4. Cook until edges are dry. Turn and cook until golden
5. Serve with blueberries or syrup (optional)

See my Chocolate Cupcake Recipe

DECORATING:
- Purple spice drops (to make the clusters)
- Green gummy bears (for the leaves)

DIRECTIONS:
Frost the cupcakes with purple frosting and decorate as shown in picture

More cupcake decorating ideas:
- Frogs Cupcakes
- Popcorn Cupcakes
- Christmas Cupcakes
- Classic Sprinkles Cupcakes

See my Chocolate Cupcake Recipe

DECORATING:

- Fruit Rollups (red, blue, or any color)
- Large marshmallows
- Pretzel sticks
- Blue crystal sugar
- 1 jar Fluffy White frosting
- Red and Green M&M's
- chocolate sprinkle

DIRECTIONS

To assemble the snowman:
1. Cut a large marshmallow in half
2. Take one whole large marshmallow and place the marshmallow half on top of it (use the sticky side from the cutting to attach the two marshmallows)
3. Cut a red fruit rollup into a small square piece and fold it to make a triangle (for the nose)
4. Take 5 pieces of chocolate sprinkles, use two for the eyes and three for the buttons
5. Cut colorful fruit rollups to make the scarves and place it around the snowman's neck
6. Break a pretzel stick in half and attach them on each side of the body to make the arms
7. Frost the cooked cupcakes with white frosting and sprinkle with blue crystal sugar
8. Place the snowmen on top of the cupcakes

For the wreath:
Simply arrange red and green M&Ms as shown in picture

More cupcake decorating ideas:
- Frogs Cupcakes
- Popcorn Cupcakes
- Grapes Cupcakes
- Classic Sprinkles Cupcakes

VANILLA CUPCAKES WITH WHITE CHOCOLATE

PREP TIME: 15 minutes
COOKING TIME: 30 minutes
SERVINGS: makes about 30 cupcakes

1 pkg (18.25 oz) white cake mix
1 pkg (4 oz) choc vanilla pudding mix
8 oz sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup warm water
2 cups semi sweet white chocolate chips
2 containers (16 oz each) prepared frosting
green food coloring
orange gum drops

DIRECTIONS:
1. Preheat oven to 350F. Paper line 30 muffin cups
2. In a large mixer bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and water. Beat on low speed until just combined. Then beat on high speed for +/-2 mins.
3. Stir in the chocolate chips
4. Pour mixture into muffin cups, filling about 2/3 full
5. Bake for 25 to 28 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
6. Cool in the pans for 10 minutes then remove to wire racks to cool completely
7. Frost and decorate

Prefer chocolate cupcakes? See my Chocolate Cupcake Recipe

More cupcake decorating ideas:
- Popcorn Cupcakes
- Christmas Cupcakes
- Grapes Cupcakes
- Classic Sprinkles Cupcakes

SLOW COOKED POT ROAST

PREP TIME: 5 minutes
COOKING TIME: 4-8 hours
SERVINGS: 8

3 lbs pot roast
1 oz package dry onion soup mix
10.75 oz can condensed cream of mushroom soup
1/2 cup water

DIRECTIONS:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix, and water.
2. Place pot roast in slow cooker and coat with the soup mixture
3. Cook on HIGH setting for 4 hours or on LOW setting for 8 hours

(Serve with cooked carrots and potatoes)

I made this salad when having girl friends over for lunch and they loved it. It's simple to make but it has to be refrigerated several hours or overnight before serving for best taste.

SIMPLY GOOD POTATO SALAD

PREP TIME: 15 minutes
COOKING TIME: Overnight

SERVINGS: 6-8

6 medium potatoes
1 cup chopped celery
6 large eggs, hard broiled, and cut into pieces (not too small)

For the dressing:
2 eggs, beaten
1/2 cup sugar
1 tsp corn starch
1/2 cup vinegar
5 oz evaporated milk
1 tsp mustard
1/4 cup butter
1 cup mayonnaise
salt to taste

DIRECTIONS:
1. Peel potatoes and boil for about 20 minutes (until easily pierced with a fork).
2. Drain, cut into bite size, and transfer into a large bowl
3. Toss with celery and eggs
4. Whisk together 2 eggs, sugar, corn starch, and salt in a sauce pan. Add vinegar, evaporated milk, and mustard. Cook over medium heat until thickened (about 5 minutes), stirring frequently
5. Remove from heat and stir in butter. Then refrigerate for 30 minutes
6. Stir in mayonnaise
7. Pour dressing into salad mixture and toss gently to coat evenly
8. Refrigerate several hours or overnight before serving

The first time I ate deviled eggs, I thought it looked so fancy it must have been so difficult to make. I was wrong. They don't take very long to make at all.

EXTREMELY EASY DEVILLED EGGS

PREP TIME: 10 minutes
COOKING TIME: 12-15 minutes
SERVINGS: makes 12 egg halves

6 large eggs
3 tbsp mayonnaise
1 tsp mustard
1 tbsp sugar
1 tsp vinegar
salt and pepper to taste
paprika to garnish

DIRECTIONS:
1. Hard broil the eggs by placing them in cold water (covering the eggs completely) and bring them to boil. Reduce heat to medium high and cook for an additional 12 minutes
2. Remove eggs from heat and chill immediately so the yolks stay yellow (use ice cubes to chill faster)
3. Peel the eggs carefully and halve
4. Remove the yolks into a bowl. Mash the yolk with a fork and add remaining ingredients
5. Spoon mixture back into the egg whites.
6. Sprinkle with paprika to garnish

For the Hawaiian-themed-party we threw for our girls' birthday last year, we included pineapple fried rice in the menu that I thought really added a tropical feel into the party.

PINEAPPLE FRIED RICE

1/2 yellow onion, chopped
1 cup cooked shrimps, chopped
1 cup fresh pineapple, pat dry with paper towel and cut into small cubes
1/2 carrot, cut into small cubes
2 tbsp vegetable oil
5 cloves garlic, sliced thinly
1 tbsp ginger powder
2 cups cold cooked rice
2 tbsp light soy sauce
1 teaspoon curry powder
Sugar and salt to taste
1 small cans sweet pea

DIRECTIONS:

1. Heat oil over medium high heat in a large wok
2. Add garlic and onions and stir fry for 30 seconds
3. Add carrot, pineapple, and shrimp. Stir fry for about 1 minute
4. Add rice. soy sauce, curry powder, salt, sugar, and stir until everything is well combined
5. Remove from heat and serve immediately

I also made tropical Beach Cupcakes for that party, see them here

We threw a Hawaiian themed party for our girls' birthday last year and I wanted to make cupcakes to match the theme. I stumbled upon the Bakerella blog and found just what I was looking for. I had so much fun making it and it was definitely the highlight of the party.

See Chocolate Cupcake Recipe here
For decorating instructions, visit the Bakerella blog here

Mu husband and I took the kids grocery shopping at Kroger one day when there happened to be a demo for Easy Skillet Breakfast. The sweet lady offered us a sample to taste and we loved it. She then gave us a recipe card to try at home. We bought all the ingredients that day and made it for breakfast the following day. It's very easy and so good! It's the perfect way to start off the day.

EASY SKILLET BREAKFAST

PREP TIME: 5 minutes
COOKING TIME: 15-20 minutes
SERVINGS: 6-8

2 tbsp vegetable oil
2 cups frozen hash browns
4 Hillshire Farm sausage links, cut into 1/4 in pieces
6 eggs
2 tbsp milk
1 tsp mustard
1 1/2 cup Shredded cheddar cheese

DIRECTIONS:
1. Heat oil in large nonstick skillet over medium high heat
2. Add potatoes and sausage, cook 5 minutes or until potatoes are browned, stirring occassionally
3. Beat eggs with milk and mustard with wire whisk until well blended, pour evenly over potato mixture. Reduce heat to low and cook 8 mins or until eggs are set
4. Sprinkle with cheese and cover. Cook until cheese is melted
5. Cut into wedges and serve

When I first saw this idea at the Family Fun website, I thought: "What a cool idea!" so I tried it for the very first time last week. I had mini marshmallows in my pantry and it only took a few minutes to create and print out the popcorn wrap on my computer. So here they are! A little sloppy because I was in a hurry so close to my kids' dinner time. But I may try it again next time. I would post my popcorn wrap design here but I misplaced the file. I will post it as soon as I can find it.

See my Chocolate Cupcake Recipe
For decorating instructions, visit the Family Fun website here

More cupcake decorating ideas:
- Frogs Cupcakes
- Christmas Cupcakes
- Grapes Cupcakes
- Classic Sprinkles Cupcakes

I never make my pasta sauce from scratch. I refuse! Why would I go through all the trouble when there is a perfectly good solution sitting in my pantry: PREGO. This is one of my favorite quick fixes on a cold winter day.

PREP TIME: 15 minutes
COOKING TIME: 30 minutes
SERVINGS: 6

2 large boneless skinless chicken breasts
2 cups dry bread crumb
3 tbsp grated Parmesan
4 tbsp olive oil
4 tbsp unsalted butter
2 cups Italian tomato sauce
1/2 lb. finely shredded mozzarella cheese
black pepper, salt, and oregano to taste
fresh or dried parsley to garnish

DIRECTIONS:
1. Preheat oven to 400F
2. Slice chicken breasts in half
3. On a flat plate, mix bread crumb with grated Parmesan
4. Coat cutlets with bread crumbs, pressing down firmly while coating
5. On medium high heat, melt butter with olive oil. Sautee cutlets until the color turns golden brown on both sides. Drain on paper towel
6. Place 1/2 cup of tomato sauce in the bottom of a large baking dish. Arrange the cutlets in baking dish in 1 layer. Cover with the rest of tomato sauce and sprinkle mozzarella cheese on top
7. Bake for 15 minutes. If the cheese is not melted, broil for 1 minute (keep close eye on it)
8. Serve with grated Parmesan and your favorite pasta

For thicker crusts: Bread cutlets by first dipping them in flour, then egg, before coating them with breadcrumbs.

My sister in law gave me this recipe and once we tried it, we're hooked! The coca cola makes the ribs so tender the meat just falls off the bone. It's a little messy to eat but it's very tasty!

COCA COLA RIBS

PREP TIME: 10 minutes
COOKING TIME: 20-25 minutes

2 lbs baby back ribs
1 can Coca Cola
5 Garlic cloves, sliced thinly
1 tbsp sesame oil
1 tbsp oyster sauce
3 tbsp red wine
2 tbsp sweet soy sauce
1/2 cup brown sugar
1 tbsp ginger powder
1/4 cup star anis
2 tbsp vegetable oil

DIRECTIONS:
1. Heat vegetable oil in a large wok
2. Stir fry garlic slices until tender
3. Add ribs and stir fry until almost done
4. Add wine, sesame oil, brown sugar, oyster sauce, soy sauce, ginger pwd, and coca cola. Combine well. Stir in the star anis
5. Cook over medium high heat for about 10 mins
6. Reduce heat and simmer until water is almost out, stirring occassionally
7. Remove from heat and serve immediately

It's not very often I get to have a nice dinner at home with my husband without listening to screaming babies in the background. So once in while, we move the kids bedtime up by one hour (yes, it is okay to do that!) just so we can have a quiet dinner or even just a quiet dessert. This chocolate fondue is easy to make and so delicious!

CHOCOLATE FONDUE

PREP TIME: 15 minutes
COOKING TIME: 0

SERVINGS: 2-4

2 ripe bananas, cut into bite size
10-12 large strawberries, cut into bite size
Marshmallows
8-10 Graham crackers
1 1/2 cups semi sweet chocolate chips
1 cup Bailey's Irish cream

DIRECTIONS:
1. Put the chocolate chips into a small microwavable bowl, and add 1/2 cup Bailey's
2. Microwave to melt the chocolate in 30 seconds increment (take out from the microwave every 30 secs and stir to avoid burning at the bottom, adding a little more cream if necessary)
3. When chocolate is completely melted, add the rest of the cream and stir
4. Keep the chocolate warm with a fondue set
5. Serve with bananas, strawberries, graham crackers, and marshmallows

We decided to eat in for Valentine's Day this year because the snow was too thick outside. I made this Strawberry Spinach salad for my husband and he absolutely loved it! It is only less than a month later and I've made it twice per his request.

STRAWBERRY SPINACH SALAD

PREP TIME: 10 minutes
COOKING TIME: NONE
SERVINGS: 4

1 pkg (10 oz) fresh spinach (rinsed and dried)
1 quart strawberries, sliced
1/4 cup sliced almonds
For the dressing:
1/2 cup sugar
1/2 cup olive oil
1/4 cup vinegar
1/4 tsp paprika
1/4 tsp worchestershire sauce
2 tbsp sesame seeds
1 tbsp poppy seeds (optional)

DIRECTIONS:
1. Combine spinach, strawberries, and almonds in a salad bowl
2. Mix all dressing ingredients in another bowl
3. Pour dressing into the salad mix and toss well.
4. Chill 15 minutes before serving

I don't like buying too much vegetables at the grocery store because I know they don't stay fresh very long. I'd rather grocery shop more frequently than cooking with unfresh vegetables or having to throw away spoiled vegetables before getting a chance to cook them. But what happens when I run out of vegetables in the fridge and the weather is so bad I don't feel like going grocery shopping? Thankfully I do stock meat in my freezer and this "almost-meat-only" recipe saves me in this situation.

STIR FRIED SESAME BEEF

PREP TIME: 10 minutes
COOKING TIME: 10 minutes
SERVINGS: 4

1 lb. boneless lean beef, cut into strips
2 tbsp. peanut oil
2 garlic cloves, sliced thinly
2 tsp. light brown sugar
1 tbsp. soy sauce
3 tbsp. sesame seeds

DIRECTIONS:
1. Heat peanut oil in a large wok
2. Add garlic and stir fry for about 30 seconds
3. Add the beef and stir fry until no longer pink
4. Add soy sauce and brown sugar, and coat evenly
5. Add 2 tbsp of sesame seeds and coat evenly
6. Remove from heat and sprinkle with the remaining sesame seeds
7. Serve hot with warm steam rice

I love cupcakes! They're less messy to eat than cakes and are so cute! I just think the possibilities for decorating cupcakes are endless. I like to use anything edible from assorted candy to marshmallows to teddy graham crackers, OR when I don't have the time for decorating, I find it easiest to go with these colorful candy sprinkles.

I call this recipe "Extra Chocolate Cupcake", because there's an extra chocolate surprise with every bite (from the chocolate morsels), perfect for chocolate lovers like me. Another key things with this recipe are the pudding mix and sourcream that make the cupcakes extra moist. I make them for my family and friends all the time and always get asked for the recipe, so here it is:

EXTRA MOIST EXTRA CHOCOLATE CUPCAKES

PREP TIME: 15 minutes
COOKING TIME: 30 minutes
SERVINGS: makes about 30 cupcakes

1 pkg (18.25 oz) choc cake mix
1 pkg (4 oz) choc instant pudding mix
8 oz sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup warm water
2 cups semi sweet choc morsels
2 containers (16 oz each) prepared frosting
candy sprinkles

Directions:
1. Preheat oven to 350F. Paper line 30 muffin cups
2. In a large mixer bowl, combine cake mix, pudding mix, sour cream, eggs, oil, and water. Beat on low speed until just combined. Then beat on high speed for +/-2 mins.
3. Stir in the morsels
4. Pour mixture into muffin cups, filling about 2/3 full
5. Bake for 25 to 28 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
6. Cool in the pans for 10 minutes then remove to wire racks to cool completely
7. Frost and decorate with sprinkles

More cupcake decorating ideas:
- Frogs Cupcakes
- Popcorn Cupcakes
- Christmas Cupcakes
- Grapes Cupcakes