Easy food to make at home, from My Wella's Kitchen to yours. (Click Picture for Recipe)

Prep Time:  10 minutes

Cook Time: 8-10 minutes

Servings: 4

Ingredients   

• 2 Tablespoons soy sauce
• 1 Tablespoon toasted sesame oil
• 2 Tablespoons rice vinegar
• 2 Tablespoons olive oil
• 3/4 Tablespoon honey
• 1/4 teaspoon ginger
• 1/2 teaspoon garlic powder
• 2 teaspoons toasted sesame seeds
• 1/2 teaspoon red pepper flakes (more or less to your desired spice level or you can omit altogether)
• 1 Tablespoon olive oil
• 1 lb.  boneless skinless chicken breasts, cut into strips
• 3 cloves  garlic, minced
• 1 bag of your favorite vegetable stir fry mix prepared according to package directions
• 2 cups hot cooked long-grain white rice

Direction

• Mix the first 9 ingredients in a small jar with lid and shake to thoroughly mix together, set aside.
• Heat oil in large nonstick skillet on medium-high heat.
• Add chicken and garlic and stir-fry 4 minutes or until chicken is done.
• Add vegetable stir fry mix and dressing and stir-fry 2 minutes or until heated through.
• Serve over rice.

Prep Time:  5 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients   

• 4 cups good quality chicken bone broth (you can always substitute regular chicken broth or even vegetable broth)
• 2 Tablespoons cornstarch
• 2 teaspoons ground ginger
• 1 teaspoon garlic powder
• 1/8 teaspoon white pepper
• pinch of red pepper flakes, optional
• 3 large eggs
• 1 teaspoon toasted sesame oil
• salt and freshly ground black pepper, to taste
• thinly sliced green onions, for garnish

Direction     

• Whisk together broth (chilled or room-temperature), cornstarch, ginger, garlic powder, red pepper flakes and white pepper in a medium saucepan until smooth.
• Heat over high heat until the broth comes to a simmer, stirring occasionally.
• Meanwhile, whisk together the eggs in a small measuring cup. (I find the measuring cup easier for pouring.)
• Once the broth reaches a simmer, use a whisk or long thin spoon to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons.
• Remove pan from heat. Stir in the sesame oil until combined.
• Taste for seasoning and season with salt and additional white pepper to taste (saltiness will depend on your brand of chicken broth). Also add a dash or two of extra sesame oil if needed (slowly and a little at a time, as sesame oil is very strong and can overpour a dish very quickly).
• Serve immediately, garnished with lots of green onions, a twist of black pepper and a couple of drops of sesame oil to finish.

Prep Time:  10 minutes

Cook Time: 5 minutes

Servings: 20-25

Ingredients   

• 6 Roma (plum) tomatoes, chopped (you can substitute 2 cans of petite diced tomatoes, well drained)
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 Tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed an chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 1 cup mozzarella/provolone cheese, shredded
• 1 cup parmesan cheese, shredded
• pinch of red pepper flakes (optional)

Direction       

• In a large bowl, combine all ingredients and mix well to combine. Allow the mixture to sit for at least 10 minutes.
• Divide the tomato mixture evenly over toasted baguette slices and serve immediately. Alternatively, serve separately and allow your guests to top their own toasted baguette slices to avoid potential sogginess.
• To heat, broil for 5 minutes, or until the cheese is melted.
• See my toasted baguette recipe.

Prep Time:  5 minutes +chill time

Cook Time: 3 - 24 hours

Servings: 20 8oz. servings

Ingredients   

• 1 box of dry red wine (I used Merlot), you can substitute red grape juice to make it little friendly.
• 4 cups orange juice (I prefer pulp free for this recipe)
• 1 cup lime juice
• 1 cup sugar
• lemon slices (optional)
• orange slices (optional)
• lime slices (optional)
• garnish with cinnamon, optional
• As always, make it your own and add in your favorite fruits.

Direction       

• In a large pitcher or punch bowl, add all ingredients and stir until sugar dissolves.
• Cover and chill 3 to 24 hours (24 hours is better).
• Serve over ice.
• If desired, garnish each serving with fruit slices and a sprinkle of cinnamon.

Prep Time:  25 minutes

Servings: 24-30

Ingredients       

• 2 lbs. milk chocolate candy coating, coarsely chopped, divided
• 1 cup salted cashew halves
• 28 caramels
• 2 Tablespoons heavy whipping cream

Direction       

• Line baking sheets with parchment paper and set aside.
• In a microwave, melt 1 pound of candy coating; stir until smooth.
• Drop by tablespoonfuls onto prepared pans.
• Top each with six or seven cashews. Let stand until completely set.
• In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted.
• Spoon over cashews. Reheat caramel over low heat if it thickens.
• Melt remaining candy coating and spoon over caramel.
• Let stand until set.
• Store in airtight container in cool spot.

Prep Time:  10 minutes

Cook Time: 22-26 minutes

Servings: 96

Ingredients      

• 1 1/2 cups Bisquick™ Gluten Free mix
• 16 oz bulk pork sausage
• 3 cups shredded Cheddar cheese (you can substitute with your favorite melty cheese)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary leaves, crushed
• 1/4 teaspoon cayenne pepper (more or less to your spice level)
• 1 cup milk
• 2 Tablespoons fresh parsley, chopped
• barbecue sauce or chili sauce for dipping, if desired

Direction     

• Heat oven to 350F degrees. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, mix all ingredients except barbecue sauce. Shape mixture into 1-inch balls. Place in pan.
• Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan.
• Serve warm with sauce for dipping.

Prep Time:  10 minutes

Cook Time: 3-5 minutes

Servings: 48

Ingredients      

• 3 3/4 cups white chocolate chips
• 14 oz can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 1/4 cups dried cranberries
• 1 cup pistachios, chopped
• pinch of salt

Direction    

• Line a 9×13 pan with parchment paper that covers the sides of the pan and spray with butter flavored spray.
• Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave in 30 second intervals, stirring well each time, until the chocolate is completely smooth.
• Stir in the vanilla extract, dried cranberries, pistachio and salt, then quickly transfer the mixture to the lined pan and spread evenly.
• Let the fudge cool completely to room temperature before cutting into squares. You can also refrigerate it until it’s cool.
• Cut the fudge and store in an airtight container. Fudge can be stored at either room temperature or the fridge.

Prep Time:  15 minutes

Cook Time: 10 minutes

Servings: 4 Dozen

Ingredients     

• 1 1/2 cups sugar
• 3/4 cup butter
• 1 5 oz. can of evaporated milk (about 2/3 cup)
• 1 10 1/2 oz. package of miniature marshmallows
• 2 10 oz. each package of peanut butter chips
• 1/2 teaspoon vanilla
• 1 cup peanuts, coarsely chopped

Direction   

• Line 13x9-inch pan with parchment paper and lightly grease; set aside.
• Place sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil and boil for 5 minutes stirring constantly.
• Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended.
• Spread immediately into prepared pan. Sprinkle with peanuts; press lightly into fudge.
• Refrigerate for several hours or overnight. Cut into 48 squares.
• Store in airtight container in refrigerator. For creamier fudge, let fudge stand at room temperature about 1 hour before serving.

Prep Time:  10 minutes

Cook Time: 15 minutes

Servings: 4 Dozen

Ingredients     

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1 lb. semi-sweet chocolate chips or block chocolate, chopped
• 7 oz. jar of marshmallow creme
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped (you can substitute your favorite nut...pistachio is delicious)

Direction  

• Preheat oven to 350F degrees.
• Line a 9 x 13-inch baking pan with parchment paper and spray with butter flavored spray.
• In a 3 qt. thick-bottomed saucepan, bring sugar, butter and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
• Once the mixture reaches a boil, set your timer to 4 minutes. Keep stirring as it boils. You will want to remove the mixture from the heat once it reaches 234F degrees on a candy thermometer (adjust for altitude as needed), which should take at least 4 minutes, possibly longer.
• Remove from heat. Quickly stir in chocolate and marshmallow creme.
• Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the pecans.
• Pour into the prepared pan.
• Cool the fudge for at least 4 hours, preferably overnight. You may want to chill in the refrigerator to get it firmer.
• Store in airtight container.