Eggroll In a Bowl

1 bag (16 oz) Cole Slaw Mix

1 roll (16 oz) Sausage - browned and drained (I use Jimmy Dean mild)

2 tsp minced Garlic

1 tsp ground Ginger

1 tbsp Onion Powder

1 tsp ground White Pepper

2 tbsp Sesame Oil

1/4 cup Soy Sauce (optional)

Brown the sausage. Drain if there is a lot of grease.

Add all of the other ingredients except the soy sauce. When it cooks down to your liking, add the soy sauce.

Indian style Okra

3 tbsp Butter

1 medium Onion, chopped

1lb Okra, fresh sliced

1/2 tsp Cumin, ground

1/2 tsp Ginger, ground

1/2 tsp Coriander, ground

1/4 tsp Black Pepper

Salt to taste

1 can Diced Tomatoes

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Cashew Chicken - Slow Cooker

2 lbs Boneless Skinless Chicken Breasts cut into pieces

3 Tbsp Corn Starch

1/2 tsp Black Pepper

1 Tbsp Cooking Oil

1/2 cup Soy Sauce

4 Tbsp Rice Wine Vinegar

4 Tbsp Ketchup

1 Tbsp Sweet Chili Sauce

2 Tbsp light Brown Sugar

2 cloves Garlic minced

1 tsp Ginger, ground

1/4 tsp Red Pepper

1 cup Cashews

3 cups Minute Rice

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
4. Cook on LOW for 3 to 4 hours.

Servings/Yield: 4-6 servings

Prep Time: 30 minutes + 4 hours cooking

Gingerbread Cheesecake

2 cups Ginger Snaps finely ground

4 tbsp Butter melted

1-3/4 cups Sugar

2 Philadelphia Cream Cheese, original - 8 oz - at room temperature

1 tsp Vanilla

4 Eggs - at room temperature

1/4 cup Molasses (unsulfured)

1/4 tsp Salt

1-1/2 tsp Ginger, ground

1 tsp Cinnamon, ground

1 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1 Lemon - fresh 1/2 tsp lemon zest

1) Preheat oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan in 2 layers of foil.

2) To make the gingersnap crust, combine butter, 1/4 cup of the sugar, and the cookie crumbs in a bowl. Press the crumbs firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake 10 minutes and cool on wire rack.

3) Reduce oven temperature to 325 degrees F. In a large mixing bowl beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1-1/2 cups sugar and vanilla. Add eggs, 1 at a time, and beat on low speed scraping down the bowl after each addition. Beat in molasses, salt, spices, and lemon zest. Pour into the cooled crust.

4) Place cheesecake in a large, shallow roasting pan. Transfer to oven,and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still a little wobbly in the center about 65 - 75 minutes. Turn off oven, leave cheesecake inside and allow to set for 1 hour. Carefully remove to wire rack and cool completely. Refrigerate, uncovered, for at least 8 hours or overnight.

5) To serve run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle with their heads facing in and arms touching. Slice with a large knife dipped in hot water, wipe clean after each cut.

Chicken Tikka Masala

1 cup Yogurt

1 tablespoon Lemon Juice

2 teaspoons Cumin, ground

1 teaspoon Cinnamon, ground

1 teaspoon Cayenne Pepper

2 teaspoons Black Pepper

1 tablespoon Ginger, ground

1 teaspoon Salt

3 Boneless Skinless Chicken Breasts boiled and cut bite-size

4 Skewers, Long

2 tablesppoon Butter

2 cloves Garlic minced

4 teaspoons Cumin, ground

4 teaspoons Paprika

2 teaspoons Salt

2 cans Tomato Sauce - 8 oz

2 cups Heavy Whipping Cream

4 tablespoons Cilantro finely chopped

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 1 teaspoon salt. Stir in chicken, cover and refrigerate for 1 hour.

Set oven to broil on high temperature. Thread chicken onto skewers and discard marinade. Set skewered chicken on foil-lined cookie sheet and broil for 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 4 teaspoons cumin, paprika, and 2 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Serve with rice.

Pumpkin Pie

Pumpkin Pie


1 Pie Shell - Unbaked - Regular

1 Pumpkin - 15 oz can

1 can Condensed Milk

2 Egg(s)

1 tsp Cinnamon, ground

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

1/2 tsp Salt



Preheat oven to 425. In large mixing bowl combine all ingredients except pastry shell.; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.