Copycat Panda Express Sweet and Sour Pork

Ingredients
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas

Directions
Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.

Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.

Return 1 tablespoon oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.

Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce. Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.

Sprinkle the peas on top, then serve. Enjoy!

Serves 2-3

Easy Apple Strudel

Ingredients
1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
2 tablespoons canola oil

Directions
In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand for 5 minutes. Drain. Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside.

Place 1 sheet of phyllo dough on a work surface. Combine butter and oil; set aside 2 teaspoons. Lightly brush some of the remaining butter mixture over phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 in. from edge.

Place seam side down on a baking sheet coated with cooking spray. With a sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden. Yield: 4 servings.

Recipe found here: Easy Apple Strudel

Marshmallow Fudge

Ingredients
1-1/3 cups semisweet chocolate chips
2/3 cup fat-free sweetened condensed milk
1 teaspoon vanilla extract
1-1/3 cups miniature marshmallows
2 whole reduced-fat graham crackers, broken into bite-size pieces

Directions
Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.

Pour into prepared pan. Refrigerate for 1 hour or until firm.

Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces. Yield: 4 dozen.

Recipe found here: Marshmallow Fudge

Banana Tapioca Pudding

Ingredients
2-3/4 cups milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 bananas, sliced

Directions
In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold. Yield: 6 servings.

Recipe found here: Banana Tapioca Pudding

Strawberry Biscuit Shortcake

Ingredients
2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, sliced
1 tablespoon orange juice
1-1/2 cups whipped topping

Directions
In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.

Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.

Meanwhile, place strawberries, orange juice and remaining sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops. Yield: 8 servings.

Recipe found here: Strawberry Biscuit Shortcake

BLT Pasta Party Salad

Ingredients
1 package (7 oz) uncooked rotini pasta
8 slices bacon, cut into 1/2 inch pieces
1 cup mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons sugar
1 large tomato, seeded, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
4 cups thinly shredded iceberg lettuce

Directions
1 Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.

2 Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside.

3 In large bowl, stir together mayonnaise, lemon juice and sugar with whisk until smooth. Stir pasta into mayonnaise mixture.

4 Gently stir in bacon, tomato, and green onions. Stir in lettuce just before serving.

Recipe found here: BLT Pasta Party Salad

Peanut Butter Cookies

Ingredients
1 egg, beaten
1 cup sugar
1 cup creamy peanut butter

Directions
In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.
Bake at 350° for about 18 minutes or until set. Remove to wire racks to cool. Yield: 2 dozen.

Recipe found here: Peanut Butter Cookies

Cafe Pierre’s Classic Spaghetti Bolognese

1/4 cup (1/2 stick) butter
1/4 cup extra-virgin olive oil
2 pounds ground beef
1 carrot, finely diced
1/2 onion, finely diced
2 ribs celery, finely diced
3 large cloves garlic, chopped
About 5 tablespoons (3 ounces) tomato paste
1/4 cup plus 2 tablespoons dry white wine
1/4 cup veal stock or beef broth
1 teaspoon fresh thyme
Salt and pepper to taste
1 pound spaghetti, cooked to dente
Grated Parmigiano Reggiano, to taste

Directions
In a large, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the meat and brown, stirring frequently, 10 to 15 minutes, careful not to burn.

Using a slotted spoon, strain the meat from the pan, leaving the fat (it will seem like a lot of fat, but the fat will be absorbed into the sauce as it slowly cooks). Add the carrot, onion and celery to the pan, stirring until the vegetables are translucent and soft, about 15 minutes. Stir in the garlic.

Add the tomato paste and cook for 5 minutes to marry the flavors. Stir in the white wine and cook until the wine is reduced, about 5 minutes.

Stir the meat back into the pan along with the veal stock, thyme, 1 teaspoon salt and one-half teaspoon pepper, or to taste. Gently cook over low heat until the flavors are married, 45 minutes to an hour, stirring occasionally. Serve with the spaghetti and grated
Parmigiano to taste.

Recipe found here: Cafe Pierre’s Classic Spaghetti Bolognese

Asian Beef and Noodles

Ingredients
1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.

Recipe found here: Asian Beef and Noodles

Breakfast Eggs in Foil Bowls

Ingredients
6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 brown-and-serve sausage links, chopped
4 Wright® Brand Bacon strips, cooked and crumbled
2 green onions, chopped

Directions
Prepare grill for indirect medium heat.

In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in. disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.

Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set. Yield: 3 servings.

Recipe found here: Breakfast Eggs in Foil Bowls