Chocolate Caramel Cookies

Chocolate Caramel Cookies
from Frankly Entertaining

Ingredients:
1 Chocolate Cake Mix
2 Eggs
1/3 c. oil
Chocolate covered caramels (rolos or milk duds)

Directions:
Combine cake mix, oil and eggs; mix.
Scoop out 2 Tbsp. of dough and wrap it around a candy; shape into a ball
Bake at 350 degrees for 7-10 minutes.

Sicilian Rice Ball Casserole

Sicilian Rice Ball Casserole

Gina's Skinny RecipesServings: 8 • Serving Size: 1/8th • Old Points: 8 pts • Points+: 9 ptsCalories: 367.2 • Fat: 9.5 g • Carb: 46.8 g • Fiber: 2.0 g • Protein: 20.9 g

2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas
16 oz homemade tomato sauce
1/3 cup egg beaters or egg whites
1/2 cup pecorino romano
cooking spray
4 tbsp seasoned breadcrumbs, divided
1 1/4 cup shredded part skim mozzarella

Cook rice in water according to package directions. Set aside to cool.Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.

Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.

Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.

Add the meat and peas. Sprinkle mozzarella on top.

Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.

Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.

Official Thai Phad Thai

Some people were asking for the recipes from the cooking class we took in Thailand. It was actually really easy to make both the fried rice and the phad thai. However, now that I'm typing this recipe in, and even though I was there and participated in the class, I have no idea what they are talking about. Plus, they measured everyting in Grams, sorry about that. Not sure how to convert so, this is one of those "eyeball it" recipes. So, if you are brave enough to try to interepret, go for it. Sorry there's no picture to help. If anything, it's just pure entertainment to read.

Phad Thai

100 g. noodle (spaghetti noodles will work but there are phad thai noodles. They are white, almost see through)
10 g. dried shrimps
100 g. shrimps
10 g. sheet head (?) yellow hard tofu (I've never bought tofu, have no idea what a sheet head is)
1/2 tea spoon chili powder (again, i left it like they wrote, because it makes me laugh)
10 g. cursory pound roosted peanut (i have no idea, grab some peanuts)
50 g. egg (1 egg) (now you can start to compare what a gram is if one egg is 50 grams)
20 g. bean sprouts
20 g. chinese chives (once again, no idea)
garlic chopped
Tamarind juice (this should be found in the asian section of your grocery store)
Fish sauce (same here)
sugar
50 g. vegetable oil
water

Wok add 2 Tbs. vegetable oil, medium heat, heat enough oil. Add garlic and chopped onion to fry enough. Add cooked shrimp to fry scoop up enough. Add tofu to fried radish head (?) chopped peanuts, dried shrimp, pound line input phad thai. Water and small enough to fry a soft line.
Seasoned with fish sauce, sugar tamarind juice, cayenne pepper, fried enough to hold lap togther.
Hammer to crush eggs until done enough. The lines are already fried to fill fry them up.
Add chinese chives, bean sprouts, fried leaves together. Add fried shrimp already cooked down.

Official Thai Fried Rice

From our cooking class in Thailand. I'm leaving it written just as our cooks did because it makes me laugh.


Fried Rice

1 cup Jasmine rice (cold)
20 grams chicken
1 Tbs. chopped garlic
2 Tbs. soya sauce
1/2 tsp. salt
3 Tbs. vegetable oil
1 egg
1 Tbs. each of onion, tomato, spring (green) onion, diced small

Add vegetable oil to skillet on medium heat. Add garlic chopped to fry enough. Add chicken, fry enough. Add egg and stir fried until cooked. Add jasmine rice, onion, tomato, green onion, salt and soy sauce, stir fried together.