Friday, December 24, 2010

Red Velvet Cookies (for Santa!)

Merry Christmas Eve! This month has just flown by. We've had stuff going on pretty much every day and night recently, so I apologize for the lack of posts. The kids and I just made these super-easy cookies for Santa. I love that they are red and white like Santa's wardrobe. :)

1 box red velvet cake mix
2 eggs
1/3 cup oil
1 cup white chocolate chips (0ptional)

Frosting Ingredients:

1 package cream cheese (softened)
1/4 cup butter (softened)
2 teaspoons milk (I added a little more than this.)
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 350.

In a medium-sized bowl, mix together the cake mix, oil, and eggs. Stir in the white chips. Spoon dough onto cookie sheet and flatten slightly. Bake for 8-10 minutes or until tops are crackly. Let cool completely.

Frosting Directions:
In a mixing bowl, cream the cream cheese and butter together until smooth. Add in the milk and vanilla and mix well. Pour in the sugar and mix until combined. Frost the cooled cookies. Store cookies in the refrigerator.

Friday, December 3, 2010

Teriyaki Drumsticks & Easy Veggie Fried Rice

I made this meal tonight and our six-year-old daughter claims that it was the best dinner she has ever had! We even went out for ice cream afterwards and she said that the dinner was better than her ice cream. Ha!

Teriyaki Chicken Ingredients:
3 tablespoons olive oil
10 drumsticks
1 cup soy sauce
1 cup brown sugar (firmly packed)
1 cup water

In a large saute pan, heat the oil. Place the drumsticks in the hot oil and brown for a few minutes.

While the chicken is browning, combine the remaining ingredients. Pour the sauce over the drumsticks and cook uncovered for about 30 minutes, or until chicken is cooked through. Spoon the sauce over the chicken when serving.
Easy Veggie Fried Rice Ingredients:
2 1/2 cups water
2 cups Minute Rice
1/2 bag frozen mixed veggies
1/4 cup soy sauce
2 eggs
6 tablespoons olive oil (divided in half)

In a wok or saute pan, heat 3 tablespoons oil. Scramble the eggs until done, but not too dry. Remove them from the pan and set aside.

Meanwhile, in a medium-sized pot, bring the water, veggies, and soy sauce to a boil. Add the rice and cook until tender and liquid has been absorbed.

Heat the remaining 3 tablespoons of oil and transfer the cooked rice to the wok. Add the eggs. Stir fry the mixture for about five minutes.