Tuesday, February 11, 2014


Baked Corn Dog Muffins

corn dog muffin 2


1-2 boxes Jiffy

1 package of hot dogs


Mix Jiffy Muffin Mix according to package directions

Cut hot dog into bite sized pieces

Put hot dog pieces in muffin tin and pour corn muffin mix on top

Bake according to directions on box



Note: next time I will use muffin tin liners since the muffins stuck a little!!

Peanut Butter Syruppeanut butter syrup


1 cup white sugar

1 cup water

3/4 cup creamy peanut butter


In a medium heavy bottom pan over medium heat add the sugar and water.

Stir occasionally or until the sugar is all dissolved.

Once dissolved, add in the peanut butter and stir well.

Bring to a rolling boil stirring every so often. Keep an eye on it as it has the potential to bubble over. The whole process should take 10-15 minutes.

Remove from the pan and store in a glass lidded jar. No need to refrigerate.

Crab Rangoonegg drop and ragoon


8oz cream cheese softened

4oz imitation crab meat

1 medium sized onion, chopped

50 wonton wrappers

oil for frying



Combine cream cheese, “crab” and onion in food processor and pulse until combined. You want a bit of texture but not big chunks. Place the wanton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wanton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Fry in about 2 inches of hot oil about 1 minute per side or until golden brown. Drain on paper towels and try to wait at least a few seconds before eating or you will burn your mouth.


crab ragoon

Egg Drop Soupegg drop and ragoon


4 cups chicken stock

2 tablespoon soy sauce

1 teaspoon ground/grated ginger

1 tablespoon arrowroot powder (+2 tablespoon chicken stock)

3 eggs (lightly beaten)

Optional: dried seaweed, green onion, white pepper



bring chicken stock, soy sauce and ginger to a boil.

IN a small bowl create a slurry by mixing the arrowroot powder into 2 tablespoons of chicken stock, until the powder is dissolved.

slowly pour the slurry into the pot, while stirring the soup and let thicken.

Once thickened, reduce the heat to a light simmer.

slowly pour in the lightly beaten eggs, continuing to stir so the eggs spread and feather into the broth.

Optional: Just before stirring in your beaten eggs, throw in a handful of dried seesawed.

the seaweed will rehydrate and serve as an added layer of texture for your broth

turn off the heat and add chopped green onions if you like and pepper to taste if needed

Serve immediately and enjoy

egg drop soup