More Recipes Coming Soon!

Hi all! It's been a while since I posted a NEW recipe, so I thought I better let you know that I will post more SOON. We are remodeling our house and it is in shambles, so it's not in the greatest shape for COOKING! So with that said, please check back soon for more recipes!


Jo's Chicken Wonton Salad

This is such a refreshing, CRISPY salad, it's super hard to stop eating. It has a slight Oriental TASTE due to the sesame oil in the dressing, and it's FABULOUS! Thanks so much to my husband's aunt JOANN for sharing this yummy recipe with me.

Jo's Chicken Wonton Salad
3 to 4 boneless skinless chicken breasts, cooked and cubed (or shredded)
1 head iceberg lettuce, torn or cut into bite-size pieces
2 cups chopped celery
5 tablespoons toasted sesame seeds
1/2 cup toasted sliced or slivered almonds
1 bunch cilantro, chopped
12 to 14 wonton wrappers, fried in oil and broken up

6 to 7 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon white pepper
1 1/2 teaspoons dried mustard
1/2 cup vegetable oil
1 tablespoon sesame oil
4 to 5 tablespoons sugar
1 1/2 teaspoons salt

Toss all salad ingredients together except wontons in a large bowl. Combine dressing ingredients and toss onto salad (but don't saturate) just before serving. Add wontons. Makes 4 to 6 main dish servings.

TIP: This makes a big salad, so for just me and my hubby, I only use half of the salad mixture, wontons, and dressing. Then we make the other half the next night for dinner too, or sometimes for a big lunch. That way it doesn't get soggy. Try serving with your favorite bread on the side.


Pumpkin Chocolate Chip Cake with Cream Cheese Frosting

Can anyone say DELISH? This cake is so moist, dense, and all around YUMMY, you'll think you've died and gone to HEAVEN after the first bite. Just keep in mind that it is SUPER rich, so this cake can serve a ton of people!

Pumpkin Chocolate Chip Cake with Cream Cheese Frosting
3 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1 (29-ounce) can pumpkin puree
2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees and lightly spray a glass 9 x 13-inch pan with nonstick spray; set aside.
In a bowl, mix the eggs, sugar, oil, and pumpkin until smooth. Stir in all the remaining ingredients except the chocolate chips until smooth. Gently stir in the chips and then pour mixture into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely and then frost with your favorite cream cheese frosting. (If you need a good recipe, let me know and I'll post one!)

TIP: You can leave the chocolate chips out altogether and toss in some chopped nuts instead. Butterscotch or cinnamon chips would be good in place of the chocolate as well. WARNING: This cake is heavy when you pick it up, so don't be surprised!!!