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* Photo by Naomi

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 ~

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!

Yes, I’m still in Thailand

Hello All!

So I have not kept up with this blog at all since I’ve been here in Thailand…Have ya noticed?? 🙂 It’s so hard to find a Thai dish that can be made into a recipe because almost all the ingredients are never measured!  Except, as I write this, I just realized that I could  take pictures of the food and post them on here for you so you can at least get the gist of what the Thai people eat. The food here is so good!!

Aside from the subject of food, life is going very well here  and I hope you have been keeping up with my personal blog to find out what’s been going on 🙂 God bless!

Thailand

My Dear Readers,  🙂 

I promise you that I am not lost! I am just in the country of Thailand at the moment!  I apologize for the lack of posts lately and I am going to try to keep up with the blog. I just have been trying to settle into my new surroundings these last two weeks. How would you like to learn some Thai recipes?! I’ll need to find some 🙂 .  Thank you for sticking with me! 

Megan

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These bars taste so good. But, they do need to cool completely like the directions say to or else they fall apart. I had made them in the evening so we let them sit all night to let the flavors mix. We enjoyed them much more the next day. 

1 1/2 Cups graham cracker crumbs

1/2 cup Hershey’s Cocoa, divided

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz. ) sweetened condensed milk (not evaporated milk)

1/4 cup all-purpose flour

1 egg

1 tsp. vanilla extract

1/2 tsp. baking powder

3/4 cup chopped nuts

2 cups (12-oz. bag) Semi-Sweet Chocolate Chips

 

1. Heat oven to 350 degrees F. Stir in graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl; stir in butter, blending well. Press mixture firmly onto bottom of ungreased 13x9x2 inch baking pan. 

2. Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle with chocolate chips.

3. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.

1 cup butter scotch chips

1/2 cup butter, softened

1 1/2 cup all-purpose flour

1 cup brown sugar

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips

 

1. Heat oven to 350 degrees F. Grease or line a 9×13 inch baking dish.

2. In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the butter and chips are melted remove from heat and transfer contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled.  Cool mixture to room temperature.

3. Using an electric mixer, beat the vanilla and eggs into the butterscotch mixture. Combine flour, brown sugar, baking powder and salt. Gradually add to butterscotch mixture. When blended (the batter will be relatively thick) mix in the chocolat chips and marshmallows.

4. Spread the batter evenly into the prepared pan. Bake for about 25 minuted. The center will feel a little soft, but will firm while cooling. Let cool 2-3 hours before cutting. Enjoy! These are SOOO good 🙂 .