I’ve moved!

I’ve moved to www.megan-amaidensportion.blogspot.com

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Country gone Asian

My friend, Christina, and I had lunch together today and I thought that the food we ordered were pretty good examples of what we eat quite often over here. These two dishes are called,  ข้าวผัด (khowpat a.k.a fried rice) and Cashew chicken and veggies. Both are served กับข้าว (with rice).  Please keep in mind that this is what our food looks like in a nice restaurant. Most of the time we order our food to go, so  it’s usually stuffed into little boxes and placed in a plastic bag with a plastic spoon 🙂

~ Fried Rice ~

~ Cashew Chicken with Vegetables ~

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Hello!

“Surprise, surprise, surprise!”

Wow, yes, it’s me, Megan. And after all this time, I want randomly share a new recipe with you! 🙂 One of my favorite cookies are Chocolate Peanut Butter No- Bake cookies. They have been a favorite since I was a kid, so I have tasted quite a few and most of them have all been considered the “best recipe”. Well, although ALL of those cookies were DELISH….I believe I may have just found the best recipe yet. No, it’s not my own; I found it on the internet, wrote it down, made them, tasted them and now I’m going to share them with you! So why are they, in my opinion, the best? Well, you know how a lot of the time these kind of cookies dry out quickly and then become crumbly and messy? Well, these did not do that! They stayed together and also stayed chewy. Mmmmmmm

Ingredients:
2 cups sugar
4 tablespoons cocoa
1/2 cup butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions:

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal.

On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

This recipe from CDKitchen for Chocolate Peanut-Butter No Bake Cookies serves/makes 24

P.S. I found that they keep better in the refrigerator!

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Last post

I have decided that no matter how much I enjoy sharing recipes, I cannot keep up with this blog and the two others that I have. So, this is my last post at least at this point of my life. I will not be deleting this blog so people can still look at the recipes that I have already posted, and just in case I decide to start posting again. It was a lot of fun, but for now I must say good bye! Please feel free to keep up with my personal blog though. http://www.mdlife.wordpress.com. God bless!

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Christmas Party

Tonight our family will be hosting our yearly Christmas party for our ministry, Global Response Network.  Mom and I made a Triple Gingerbread Bundt Cake.  I have said this before about other desserts, but, I definitely mean it with this one, this is one of the best desserts I have ever had. The cake is extremely moist and so chocolatey. YUM!!!  I’ll try to get a picture of it posted by tomorrow. 🙂

 

Triple Chocolate Bundt Cake

1 (18 1/4 oz.) chocolate cake mix

1 (4 serv. size) chocolate instant pudding

4 eggs

1 TBSP ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 cup sour cream

1/2 cup vegetable oil

1/2 cup molasses

1/2 cup water

1 cup mini chocolate chips

For Glaze:

1 cup white chocolate chips

4 tsp. milk

1/2 tsp. vanilla

Beat all ingredients except chocolate chips on low speed until moist. Beat on medium speed for two minutes longer. Stir in chocolate chips. Pour into greased and floured bundt pan(can use baking spray with flour included). Bake at 350 degrees for 50 minutes or until cake pulls from side of pan and springs back when lightly touched. Cool in pan for 15 – 20 minutes. Invert onto a wire rack. Let cake cool completely.

Glaze: Microwave 1 cup white chocolate chips and 4 tsp. milk on med-high (70%) power for 1 minute. Stir until chips are melted and smooth. If needed, microwave 10-30 seconds longer, stirring every 10 seconds. Stir in 1/2 tsp. vanilla. Drizzle over cooled cake.

(We also drizzle on semi-sweet chocolate and dark chocolate)

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Under Construction

(Edit) This blog is temporarily under construction! 🙂

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Happy Thanksgiving! May you be richly blessed.

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Oreo Ice Cream Cake

I have made this cake for my birthday for the past two years in a row. It is really good. In fact, I just had it Saturday while celebrating my 19th birthday! As far as I know, this recipe was first given to my grandmother(Amma) from her former neighbor, Mrs. Miller, then Amma gave it to my mother.

1 – 16oz. package oreo cookies (the double stuffed are the best)

1/2 gallon vanilla ice cream

1/3 cup butter, melted

1 – 16oz. can fudge or caramel topping (caramel is my favorite)

1 – 8oz. container cool whip

1 cup chopped nuts(optional)

Crush cookies into crumbs. Mix with melted butter(I do that right in the pan). Press crumbs/butter mixture into the bottom of a 9×13″ pan. Slice ice cream and lay an even layer over crumbs. Sprinkle on nuts if desired. Spread fudge or caramel sauce over nuts (if used). Freeze for at least one hour. Spread on layer of cool whip. Freeze. Cut into squares to serve. Enjoy!

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I have not forgotten!!

I am very sorry that the recipe contest is going so slow. I promise that I have not forgotten about it! I just need to make one more of the contestents’ recipes and also still receive one and then we will find out who the winners are and what their prizes will be! Pleae bear with me! Thank you so much.

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Pumpkin Dump Cake

Pumpkin Dump Cake

 

15oz. can pumpkin

1 cup sugar

½ tsp. salt

½ tsp. nutmeg

½ tsp. ginger

½ tsp. cloves

2 tsp. cinnamon

1 12oz. can evaporated milk

4 eggs

1 box yellow cake mix

 

Whisk pumpkin, sugar, salt, and spices together. Whisk in evaporated milk. Beat in eggs, one at a time.  Pour into greased and floured 9×13 pan and sprinkle with yellow cake mix. Drizzle 6 tbsp. – ½ cup melted butter over top. Bake for 55 minutes at 350 degrees Fahrenheit. 

 

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