Beef and Peppers

1- 1 1/2 lbs. top sirloin steak
1 medium onion
1 large red pepper
1 large green pepper
1-2 T. of olive or vegetable oil

1 cup lemon juice
3/4 cup soy sauce (I prefer LaChoy)
1-2 cloves garlic, minced

4-6 cups cooked white rice





Prepare rice as directed and allow to keep warm.

In medium bowl, combine lemon juice, soy sauce, and minced garlic. Cut beef into wide thin strips, trimming off fat. Allow to marinate in lemon juice mixture.

Meanwhile, cut onion into rings. Cut red and green peppers into 1/2 inch long strips. Set aside.

In medium to large saucepan, cook meat and marinade mixture over medium-high heat, covered. Once mixture comes to a boil turn heat down to medium and allow to simmer. Meanwhile, in large non-stick frying pan, sauté veggies in 1-2 T. of oil over medium-high heat. Sauté vegetables until browned and tender, stirring frequently. Do not under cook. Add vegetables to meat mixture and stir to combine. Serve beef and peppers over cooked rice allowing marinade juices to combine with the rice- that's the best part! :)

Serves 4-5.

Cotton Tail Cookies

3/4 cup butter, softened
2/3 cup sugar
1 egg
3/4 teaspoon almond extract
2 cups flour
1 tsp. baking powder

colored sugars
miniature marshmallows

1. Heat oven to 325 degrees. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add egg and almond extract; continue beating until well mixed (1-2 minutes). Reduce speed to low; add flour and baking powder. Beat until well mixed (1-2 minutes).

2. For each cookie, shape level tablespoonful of dough into 5 1/2 inch rope on lightly floured surface if necessary. Make two twists in the rope. Place 2 inches apart onto ungreased cookie sheet. Repeat with remaining dough. Bake for 14-16 minutes or just until set.

3. Immediately after removing cookies from oven, place 1 miniature marshmallow on each cookie for tail. Cool completely.

Helpful hints:

If colored sugar doesn't stick to the cookies after they're formed, keep a small dish of water handy and pat the dough surface with wet finger. Immediately top with colored sugar.

If marshmallow doesn't stick to finished cookie, top with marshmallows and place cookies back in oven for an additional 30 seconds.

White Chocolate Raspberry Tartlets

1 carton fresh raspberries
1 bag white chocolate chips (don't skimp on the quality)
1/2 cup semi-sweet chocolate chips
mini baking cup liners
mini muffin pan

In microwave safe bowl, melt 1/2 bag of white chips for 1 minute at 50%. Use caution when melting white chocolate, it's much more delicate. Once it's overheated, it's toast! Stir. Continue to heat at 15-20 second intervals until you have a smooth consistency. Meanwhile, line muffin pan with liners. Fill liners with melted white chocolate about 1/5 full. Immediately press fresh raspberry into center of chocolate making sure white chocolate touches the sides of the liner. Repeat with remaining raspberries. I only work with 1/2 a bag of white chocolate at a time so that it doesn't harden too quickly.

Melt 1/2 cup semi-sweet chips in a Ziploc bag for 45 seconds- 1 minute. Mush bag together until all chips are melted and blended together smoothly. Cut a SMALL hole into corner of bag. Drizzle chocolate over raspberries. Refrigerate tartlets to harden. Store in refrigerator. Makes about 36-40 candy tartlets.

Pancit Canton

2 T oil
1 small onion
2 cloves garlic, minced
2 boneless, skinless, chicken breasts
3 medium carrots, peeled and julienned
2 cups snow peas, tops and tails removed
2 green onions, cut into 2 inch pieces
1/2 head small cabbage, sliced into thick strips
1 package flour stick noodles (available at Oriental grocery store)
1 (14-ounce) can chicken broth
2 T soy sauce
3 T butter

In small saucepan, cover chicken breasts with water. Bring to a boil and continue to cook over medium heat until done, about 10 minutes. With two forks, shred chicken breast meat into thin strips.

Meanwhile, prepare and cut all vegetable ingredients.

Heat oil in a large 3 quart saucepan. Sauté the onions until transparent, 2-3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken and sauté until lightly browned, about 2-3 minutes.

Add carrots, snow peas, green onions, and cabbage. Stir-fry over medium-high heat, about 4-5 minutes. Pour in chicken broth and soy sauce. Reduce heat to medium and simmer for 1 minute. Add noodles. Cover pan and allow noodles to soften and absorb liquid. As noodles begin to soften, stir until well mixed and almost all of liquid is absorbed, 5-10 minutes. Add the butter and stir until noodles are evenly coated.

This is a traditional Filipino recipe and very easy to make. I grew up eating it a lot and finally learned how to make it from my mom. It is my husband's favorite and I encourage you to give it a try sometime!

Jelly Bean Nests

2 cups miniature marshmallows
1/4 cup butter
1 (6-ounce) package chow mein noodles

Jelly beans or other egg shaped candy

















Combine marshmallows and butter in 2-quart saucepan; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.

Press mixture on bottom and up sides of each buttered 12-cup muffin pan cup with buttered fingers.

Refrigerate at least 2 hours or until firm.Remove from cups; fill with jelly beans.

The Ultimate Spritz Cookie

1 cup butter, softened
1/2 cup sugar
2 1/4 cup flour
1/4 tsp. salt
1 egg
3/4 tsp. almond extract
Food color, if desired

Preheat oven to 400 degrees. Cream together butter and sugar in a large mixing bowl. Add remaining ingredients and beat until just combined.

Place dough in cookie press. Form desired shapes on ungreased cookie sheets. Decorate as desired.

Bake 5-8 minutes until set, but not brown. Immediately remove from cookie sheets to wire rack. To decorate cookies after baking, use a drop of corn syrup to attached decorations.

Spritz cookies can be tricky to make. It's all about the dough. Try not to handle the dough too much or it will get too soft and hard to work with. They're definitely not just for Christmastime! I usually make them at least once a season/holiday, especialy since most cookie presses come with various holiday shapes.

Caramel Chocolate Chip Bars

1 cup butter, softened
1 cup brown sugar
2 cups flour
1 cup oatmeal
1 tsp. salt
1 tsp. baking soda

12 oz. jar caramel ice cream topping
4 T. flour
12 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream together butter and brown sugar. Add remaining dry ingredients until mixture is fine and crumbly. Press half of mixture into a 9x13 pan. Bake for 10 minutes.

Meanwhile, combine caramel and flour in a small bowl. Pour over partially baked crust. Sprinkle chocolate chips over caramel. Top with remaining crumbly mixture. Bake for an additional 15-20 or until topping is lightly browned.

Allow to cool before cutting.

This is my favorite easy recipe for a pot luck or when I'm craving something quick and easy. It's always a huge hit!