Friday, July 27, 2012

P.F. Chang's Chicken Lettuce Wraps

My husband and I went out one afternoon with some friends to P.F. Chang's.  We have never been there, but we were told that the lettuce wraps were amazing.  In fact, that they have had dreams about them.  Well...I knew that they had to be good so we ordered them.  Oh.  My.  Goodness!
They were tasty...and I had dreams about them that night.  
I wanted them again and again...and again.  Yum.
Well, I knew that there had to be copycat recipe out there for them so I searched the internet and found one and tried them out on my family.  It was a hit...even with the kids.  Who knew.
I hope you enjoy these as much as we do.  I think we have a new favorite!

I wish mine looked like this...but this is what they look like in P.F. Chang's :)

First, you need to make the stir fry sauce.  
Mix Soy Sauce, Brown Sugar and Rice Vinegar together and set it aside.

This is where it is going to make the most time.  
You will need to cut up your chicken breasts into small cubed pieces.

Take olive oil and sesame oil, let it heat up and then stir fry your chicken until it is done.
Once it is done, remove from the pan and leave your oil in the pan and keep hot.

You will need to cut up your mushrooms into cubes as well.  
About the same size of your chicken pieces.

Chop up your onion, and slice water chestnuts into small cubes as well.

You might need to add some more olive oil to your pan, add garlic, onions, water chestnuts, mushrooms, chicken and the stir fry sauce all into the pan.  Cook everything until the mushrooms are tender.

I usually buy a whole head of lettuce, wash it, cut in half and place in a bowl.

Take leaf of lettuce, place as many rice noodles on there as you want (lots for me...I like the crunch)

Then spoon on your chicken mixture.
Wrap your lettuce around it and eat.  Once you start you cannot stop. :)
Keep making them and eating them until full.  

P.F. Chang's Chicken Lettuce Wraps
Iceberg or Romaine Lettuce
Rice Noodles

Stir Fry Sauce:
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1/2 tsp Rice Vinegar

Mix well and set aside.

Chicken Mixture:
2 Tbsp Olive Oil
2 Tbsp Seseme Oil
2 Chicken Breasts, cut into small pieces or cubes
1 can Water Chestnuts, drained and cut into small pieces
1/2 - 1 Cup Mushroom, cut into small pieces
1/2 Yellow Onion, chopped
3 Garlic Cloves, minced

Combine the olive oil and sesame oil in a pan or wok, heat until it shimmers.  Add the chicken and stir fry until cooked.  Remove and allow the chicken to cool.  Reserve the oil in the pan, keeping it hot.  Add more olive oil if needed.  Add your garlic, onions, water chestnuts, mushrooms, chicken and stir fry sauce back into the pan.  Cook everything until the mushrooms are tender.  Wrap the chicken mixture with rice noodles and lettuce. 
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Wednesday, July 25, 2012

Did you say Banana Frosting?

I work in a small office so when it's someone's birthday on my team, I ask them what kind of cake they would like and then bring it in for them.  So when I asked my boss what kind of cake he would like for his birthday and he told me "Spice cake, with banana frosting!", I had to bite my tongue.  Banana frosting?  Spice Cake WITH banana frosting?  WHAT?!?!  My facial expression must've given me away though because he then explained to me that his grandma used to make it.  I just smiled and told him I would try.  Well believe it or not, it turned out AMAZING.  Seriously amazing.  This just might be my new favorite.

Spice Cake

2 1/2 cups all-purpose flour
1/4 cup cornstarch
4 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1 pkg white chocolate Jell-O pudding (or vanilla)
2 cups dark brown sugar
1 cup milk
3 large eggs
2 tsp vanilla extract
1 cup salted butter, softened until easily spreadable

Heat oven to 350 degrees.  Grease and flour 2 8 or 9 inch round cake pans.  Whisk dry ingredients and spices in a large bowl.  Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixed well together.  The mixture will be very grainy, pebble like.  Add about 1/3 of the milk mixture and beat on low until smooth.  Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth.  Pour batter into cake pan.
Bake about 30-40 mins, when a cake tester or toothpick inserted into the cake's center comes out clean.  Let cool for about 5-10 mins and then turn cake onto rack to cool.
Banana Frosting

1/2 cup butter, softened
1 banana, just green on the ends (as pictured above) (if you use an overripe banana, it will be too sweet)
1/2 tsp lemon juice
1/2 tsp vanilla extract
2 to 2 1/2 cups powdered sugar

Cream the butter, then add a cup of the powdered sugar in 1/2 cup increments.  Then add 1/3 of the mashed banana, mix well.  Add another 1/2 cup of sugar, the next 1/3 of banana.  Add the lemon juice and vanilla.  Add the last 1/2 cup of sugar and the last 1/3 of banana.  Mix until it's fluffy and creamy, adding sugar as you need.

Seriously.  Try it.  You just might like it!  :)
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Monday, July 23, 2012

Box Brownie Mix: DIY

Don't you just hate it when you want to make a yummy dessert, you open your cupboard to grab that box mix of is not there!  Such a bummer.
Well...thanks to Pinterest (my friend for life) I found a way for you to make your own brownie mix (click here) to store in your pantry or freezer.  I can guarantee that you have all of the ingredients in your pantry.
I love you Pinterest.  
I just made two batches of these brownies and I must say that they are super good and super easy, and cost cents on the dollar instead of the $1-2 per box you would buy them for in the store.
Your welcome!

Box Brownie Mix: DIY
1 Cup Sugar
1/2 Cup Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder

Mix the ingredients together, dump into a bag.  Store in a bag in your pantry for at least 6 months, to add life to it you can store it in your freezer.

To make the brownies:
Dump bag into bowl and add:
2 Eggs
1/2 Cup Oil (or melted margarine)
1 tsp Vanilla

Mix well and bake at 350 degrees for 20-25 minutes.
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Sunday, July 1, 2012

Chocolate Chip & Marshmallow Ice Cream

My sweet sister told me about this recipe from Kraft Food & Family magaizine. So I decided to try it. It is so easy and so tasty!  Really simple ice cream recipe without having an ice cream machine.  You could definitely try this with any flavor pudding and different ingredients.

See this awesome ice cream tub.  I bought this a couple years ago through
It isn't very big, but it is great for freezing homemade ice cream.  
It is from Zak Designs and you can buy them here.

Chocolate Chip & Marshmallow Ice Cream
2 pkgs (3.9 oz. each) Chocolate Instant Pudding 
2 cups cold Milk 
1tub (8 oz.) Whipped Topping, thawed 
1cup Miniature Marshmallows 
1/2 cup Semi-Sweet Mini Chocolate Chips

Beat pudding mixes and milk in large bowl. 
Stir in whipped topping, marshmallows and chocolate chips. 
Spoon into 2-qt. freezer-safe container; cover. 
Freeze for 4 hours or until firm.

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