Korean ground beef noodles

Prep time: 10 mins
Cook time: 10 mins

Ingredients

• 8 oz Spaghetti
• 1 Tablespoon Canola or Vegetable Oil
• 1 Pound Ground Beef (or ground chuck)
• 4 Cloves Garlic (minced)
• ½ Cup Soy Sauce
• ½ Cup Orange Juice (*I think you should reduce the orange juice to 1/4 cup)
• ½ Cup Brown Sugar
• ¼ Cup Sweet Chili Sauce
• 2 teaspoons Toasted Sesame Oil
• 1 Tablespoon Cornstarch
• 2 Green Onions (sliced, plus more for garnish)

Directions
1. Bring a large pot of heavily salted water to boil and cook the spaghetti to al dente according to the package instructions. Drain and set 

2. Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease.
3. Whisk together the remaining ingredients and glass measuring cup.
4. Pour the ingredients all over the beef and simmer until thickened slightly.
5. Serve over the cooked spaghetti and garnish with green 

Malva Pudding

CAKE INGREDIENTS

• 2 c flour
• 1 1/2 c sugar
• 1 tsp salt
• 2 eggs
• 1/2 c water
• 1 can (14 oz) fruit cocktail with juice
• 2 tsp baking soda
• 3 tsp baking powder
• chopped nuts (optional)

SAUCE INGREDIENTS

• 1 c sugar
• 1 can evaporated milk
• 1 tsp vanilla extract
• 2 Tbl butter

Cake Directions:
Mix all the dry ingredients. Beat the eggs then add to the dry ingredients and add the fruit cocktail with the juice. Mix well.

Grease a 9x13 pan. Bake at 350* for 30 minutes.

Remove cake from oven & poke several holes (so sauce can soak in when poured over cake).

Sauce Directions:

Boil the sugar & evaporated milk for 5 minutes.
Remove from heat and add the vanilla & butter.
Pour over the baked tart while the cake is still warm.

Refrigerate left overs.

OPTIONAL: Serve with ice cream, pudding, or whipped cream.

Easy No Bake Cheesecake

 By Jana Brown

• 1 8oz package of cream cheese (softened/room temperature)
• 1 can of sweetened condensed milk
• 1 tsp of vanilla
• 1/3 cup of lemon (or lime) juice

Mix until creamy smooth (use an immersion blender if you have one).

Pour into a graham cracker pie crust & refrigerate until cheesecake is set and ready to serve.

Creamy chicken noodle soup recipe

Fill stock pot about 1/3 full of water

Bring to a boil
Add a large pkg. of chicken tenders
Salt, pepper and foxpoint (1 teaspoon or more) to taste
Cook until no longer pink. Remove and shred.
Add to the boiling water in this order:
Diced onion 🧅
Diced celery
Diced carrots 🥕
1 bag frozen “homemade noodles”  ( I get these at Kroger’s in Texas, Smith’s  in Utah)
Potatoes 🥔
Cook until just tender. Don’t over cook.
Add chicken back in and 1 quart heavy whipping cream.
Heat until just hot. Don’t boil.

ENJOY.
The longer it sits the thicker it gets as the noodles absorb the cream. Add milk or more cream to thin to desired consistency.

Jana’s Juicy Rice Krispie Treats

 By Jana Brown

1 stick of butter, melted 🧈 

24 oz mini marshmallows (I just used a 16 oz & 10 oz bag)

7 - 8 cups Rice Krispie cereal

Melt the butter in a BIG microwave safe bowl. Add the marshmallows & stir to coat them in the melted butter. Microwave for 30 seconds & then stir. Continue microwaving for 30 seconds & stirring in between just until all the marshmallows are melted & smooth. Add the 7 or 8 cups (7 if you like them super juicy or 8 if you don’t like as much marshmallow mixture). Stir together to combine.

Spray a 10 x 15 jelly roll pan with Pam spray. Put some Pam spray on your hands & press the mixture evenly into the jelly roll pan. By the time you wash the bowl and spoon, the Rice Krispie treats will be ready to enjoy.

Spinach Salad

• 1 lb washed fresh spinach
• 1 c craisins
• 3/4 c toasted slivered almonds
• 1 TBS toasted sesame seeds

Toss together. Right before serving, dress with this poppy seed dressing.

Man Pleasing Chicken

by Witty In the City

• 1 package of chicken thighs
• 1/2 c Dijon mustard
• 1/2 c maple syrup
• 1 TBS rice/rice wine vinegar
• Fresh rosemary
• Salt and pepper

Preheat your oven to 450º F. Then mix together Dijon mustard, maple syrup, and rice/rice wine vinegar. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. (Six thighs came in my package, which made enough to serve 3 people.) Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary.