Everything Lo Mein

Ingredients

Sauce:

• 3 rounded tablespoons hoisin sauce
• 3 tablespoons dark soy, eyeball it
• 3 tablespoons water, eyeball it
• 2 teaspoons hot sauce, eyeball it

Everything Lo Mein:

• 1 pound spaghetti
• Salt
• 1/4 cup vegetable oil, divided
• 2 large eggs, beaten
• 3 chicken breast cutlets, thinly sliced into strips
• 3 thin cut pork chops, thinly sliced into strips
• Black pepper
• 2 teaspoons ground coriander
• 2 inches fresh ginger, chopped or grated
• 4 cloves garlic, finely chopped
• 6 scallions, cut into 3-inch lengths then sliced lengthwise
• 1/2 pound shiitake mushrooms, chopped
• 1 red bell pepper, cut into quarters, seeded, then sliced
• 1 small can sliced water chestnuts
• 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Directions

Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente.
While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Chocolate Peanut Butter Cookie Bars

1

pkg.  (2-layer size) chocolate cake mix

1

pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2

cup  butter, melted

1/2

cup  milk

6

oz.  BAKER'S Semi-Sweet Chocolate, chopped, divided

1

cup  PLANTERS Dry Roasted Peanuts, divided

1

cup  PLANTERS Creamy Peanut Butter

Make It

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
SPRINKLE half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts.
ROLL remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough with spatula.
BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Cookie Dough Cupcakes

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg

• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
• 
  
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

 

1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Slow Cooked Pork Stew with Dumplings

2

2

large  carrots, peeled, cut into 3/4-inch pieces

2

stalks  celery, cut into bite-size pieces

2

 onions, chopped

2-1/2

cups  fat-free reduced-sodium chicken broth

2

 bay leaves

2

 eggs

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1

cup  warm water

1

tub  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1/4

cup  chopped fresh chives

make it

COMBINE first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.

MIX eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.

TURN off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

lb.  pork tenderloin, cut into 1-inch pieces

Smoky Potato Skillet

Ingredients

• 1 package (16 ounces) smoked sausage links, cut into 1-inch pieces
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 tablespoon butter
• 2 cups hot water
• 2/3 cup 2% milk
• 1 package (4.9 ounces) au gratin potatoes

Directions

• In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes.
• Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once. Yield: 4-6 servings.

Chicken and Ravioli Carbonara

2

tablespoons Italian dressing

1

lb boneless skinless chicken breasts, cut into 1/2-inch strips

3/4

cup Progresso® chicken broth (from 32-oz carton)

1

package (9 oz) refrigerated cheese-filled ravioli

1/2

cup half-and-half

4

slices bacon, crisply cooked and crumbled

Shredded Parmesan cheese, if desired

Chopped fresh parsley, if desired

• 1In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
• 2Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
• 3Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.

Orange Pecan Rolls

Rolls

3/4

cup half-and-half

1/2

cup water

1/2

cup butter or margarine

1/2

cup granulated sugar

1

teaspoon salt

2

packages quick active dry yeast

4 1/4

to 4 1/2 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour

2

eggs

Filling

2/3

cup butter or margarine, softened

1

cup granulated sugar

4

teaspoons grated orange peel

1/2

cup chopped pecans

Frosting

1/4

cup butter or margarine, softened

1

package (3 oz) cream cheese, softened

1 1/2

cups powdered sugar

1

teaspoon grated orange peel

3

tablespoons orange juice

• 1In 1 1/2-quart saucepan, heat half-and-half, water, 1/2 cup butter, 1/2 cup granulated sugar and the salt over medium heat, stirring occasionally, until butter is melted. Cool until lukewarm (about 110ºF). Sprinkle yeast on warm butter mixture; stir to dissolve.
• 2In large bowl, beat yeast mixture and 1 1/2 cups of the flour with electric mixer on low speed about 1 minute. Beat in eggs. Gradually stir in enough remaining flour, about 1/2 cup at a time, to make a soft dough that leaves side of bowl. On lightly floured surface, knead dough 5 to 8 minutes or until smooth, satiny and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 40 to 60 minutes until dough has doubled in size.
• 3Meanwhile, in small bowl, beat 2/3 cup butter, 1 cup granulated sugar and 4 teaspoons orange peel with electric mixer on medium speed until blended. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• 4Gently push fist into dough to deflate; divide in half. Roll half of dough into 16x8-inch rectangle. (Cover other half of dough until ready to use.) Spread half of the filling mixture over rectangle; sprinkle with half of the pecans. Roll up rectangle, beginning at 16-inch side; pinch edge of dough into roll to seal. Cut into 12 slices. Place slices, with sides touching, in pan. Repeat with remaining dough and filling. Cover and let rise in warm place 40 to 50 minutes or until dough has doubled in size.
• 5Heat oven to 375°F. Bake 28 to 38 minutes until deep golden brown. Cool in pan 10 minutes before frosting.
• 6Meanwhile, in medium bowl, beat all frosting ingredients with electric mixer on medium speed, using just enough orange juice to make a spreading consistency, until smooth. Spread frosting over warm rolls.