Spring Rolls

When I make these for just us they become our main course because they are so good.
For company, they're fun to let everyone make their own as an appetizer.

Spring Rolls

INGREDIENTS:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
imitation or real crab, shrimp, chicken or whatever you like cut to fit
chopped basilchopped fresh mint leaves
chopped fresh cilantro
chopped lettuce
thin sliced carrots
thin sliced celery
hoisin sauce
chopped peanuts

Cilantro Chicken

I was looking for a new marinade recipe for chicken that I wanted to serve for when Lila and Keith came over for dinner and found this one.
After yoga I went to Wegmans to buy whatever I needed for dinner besides the ingredients for the marinade.

I guess I didn't really read the write up too closely because I bought regular chili sauce instead of the sweet chili sauce that you would get in the Asian section but it still tasted good.  I served it with grilled yellow squash and zucchini and corn on the cob.

Corn Flake Cookies

Kris made these when we went to visit for Claire's graduation and Larry really liked them and  I thought they tasted like pecan sandies.  I made them and Larry likes them, but I thought the ones Kris made tasted better.

Naan Pizza

The Wegmans Menu magazine had a lot of Naan pizza recipes this month.  I decided to make a Naan pizza too.  It was so good that we ate most of it before I remembered to take a picture.  Here's my healthy version.

Mini Zucchini Quiche

This was in the WW weekly and online http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=339391

The week after it was in the weekly someone brought a batch into the meeting I worked and I thought they were so good that I had to give it a try.  I made some in paper muffin cups but they stuck too much but my mini muffin pans were probably too mini because they came out so little, that's why I switched to paper because I could fill them more.  Maybe some spray on the papers would help.  After I made them, I froze them and when I want to use them I take them out and let them thaw and then warm them up in the toaster oven.

Stuffed Mushrooms

I wanted to make stuffed mushrooms, something I haven't made in decades but I couldn't find my recipe which I once had on an index card.  I found a recipe from Wegmans  that was  similar to the one I used to make and another one on allrecipes that sounded good too and I came up with this one.
As it is a day later, that I'm updating this I realize I never took a picture so I guess I'll have to make it again so I can add the picture.  I guess they were a hit when I took them to our get together at Jane's because there weren't any left.

imagine a picture of delicious stuffed mushroom here

Bread Pudding

BREAD PUDDING
I still want to try a bread pudding recipe and this one has great reviews

Prep Time: 30 min
Cook Time:  45 min
Servings: 12

"This lightly spiced, extra-thick bread pudding is made with simple pantry items like bread, eggs, milk, and sugar. Best made with a rich egg bread or a moist white loaf."

INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS:
1.  Preheat oven to 350 degrees F (175 degrees C).
2.  Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3.  In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4.  Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx