Yield 40 cookies

Ingredients:

Servings 4

Ingredients:

This is a basic sesame chicken recipe feel free to change the veggies to your choice and adjust the chili flakes to suit heat level, using a good quality Asian sesame oil will only improve the flavor of this dish, if you like the flavor or ginger then add 1 teaspoon fresh minced or more in with the fresh garlic

Servings 4-6

Ingredients:

8 ounces thin uncooked spaghetti

2 tablespoons sesame oil, divided

1 tablespoon vegetable oil

1 tablespoon cornstarch

1 cup chicken broth

1/4 cup low-sodium soy sauce

1 tablespoons rice vinegar

1-1/2 pounds boneless chicken breast (cut into about 3/4-inch cubes)

4 garlic cloves, finely chopped (or use as desired)

1 (18-ounce) package fresh sliced mushrooms

1 medium red bell pepper, seeded and chopped

1 teaspoon crushed chili flakes (or adjust to taste)

1/2 teaspoon fresh ground black pepper, or to taste (optional)

1 large green onion, chopped

1 tablespoon toasted sesame seeds

Instructions:————————————

Cook the spaghetti until just al dente (try to under cook slightly) drain then transfer to a bowl and toss with 1 tablespoon sesame oil and 1 tablespoon vegetable oil; set aside.

In a bowl whisk the cornstarch with broth, soy sauce and rice vinegar until smooth and well combined; set aside.

In a large skillet or a wok heat remaining 1 tablespoon sesame oil; stir-fry the chicken, mushrooms, red bell pepper and chili flakes for about 5 minutes or until chicken is cooked through and lightly browned (careful not to overcook the chicken) adding in the garlic the last few minutes of cooking time.

Stir in the broth mixture; bring to a boil stirring for 2 minutes or until thickened.

Mix in the cooked spaghetti until well coated, then season with black pepper.

Mix in the green onion, then sprinkle the top with sesame seeds.

This may also be cooked in a pot or Dutch oven

Servings 8-10

Ingredients:

1/2 pound bacon, chopped

1 large onion, chopped (or use 2 medium onions)

4 large garlic cloves, minced

1/2 teaaspoon crushed red chili flakes

1/2 teaspoon dried basil

1/8 teaspoon dried thyme

2 tablespoons all-purpose flour

6 cups chicken broth

2 medium potatoes, peeled and diced (uncooked)

1-1/2 cups instant mashed potato flakes

1 cup light cream

salt and fresh ground black pepper, to taste

1/3 cup freshly grated Parmesan cheese (or to taste)

shredded cheddar cheese

chopped green onions

Instructions:——————————————–

In a skillet cook bacon until crisp; remove to a bowl (do not discard the bacon grease).

To the same skillet add in the onions; cook until softened (about 3-4 minutes, adding in some butter if needed for frying).

Add in garlic, chili flakes dried basil and thyme; cook stirring for 2 minutes.

Add in the flour and stir for 1 minute.

Add in 1 cup chicken broth; bring to a boil stirring constantly for 2 minutes or until thickened.

Transfer the mixture to a crockpot/slow cooker.

Stir in remaining 5 cups of broth, cubed potatoes, potato flakes and cooked bacon; cover and cook on LOW setting for 6-8 hours or until potatoes are tender, seasoning with salt and pepper about halfway through cooking.

At the end of cooking stir in the light cream and Parmesan cheese then heat through.

Ladle into bowl then top with shredded cheddar cheese and chopped green onions.

If using frozen blueberries partially thaw in microwave for about 1 minute just to slightly soften, I prefer a sweet taste you may reduce the sugar amount in the bottom batter to 3/4 cup

Serve warm topped with vanilla ice cream

Servings 9-12

Ingredients:

BOTTOM LAYER:

1-1/2 cups all-purpose flour

1 cup sugar (can reduce to 3/4 cup)

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 large egg

2/3 cup milk

1-1/2 teaspoons vanilla

1 teaspoon almond extract

1/3 cup melted butter

3 cups fresh or frozen blueberries (can use more)

TOPPING:

3/4 cup sugar (can reduce a few tablespoons)

1/2 cup flour

1/2 teaspoon ground cinnamon (can omit)

1/3 cup melted butter

Instructions:—————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch-inch baking pan.

For the bottom layer; in a medium bowl combine 1-1/2 cups all-purpose flour with 1 cup sugar, baking powder, nutmeg and salt.

In a small bowl whisk egg then add in milk,  vanilla and almond extact; add to the flour mixture along with 1/3 cup melted butter.

Using an electric mixer on medium speed beat until smooth and well blended (about 1-1/2 minutes scraping down the bowl a few times while beating).

Spread the batter into prepared baking pan.

Sprinkle the blueberries over the batter.

For the topping; in a small bowl combine the sugar, flour and cinnamon; add in the melted butter; using cleans mix until combined (mixture will be crumbly).

Sprinkle evenly over the blueberries.

Bake in a preheated oven for about 40-45 minutes or until lightly browned.