Sweet Gingery Tofu

I found this recipe on Weelicious.com and was pretty skeptical of my husband and one of my sons would eat it. Let's just say we didn't have any leftovers that night :)

Ingredients
1 lb firm or extra firm tofu, rinsed
1/4 C Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp Honey
2 Tbsp Ginger, minced (I used Gourmet Garden's ginger, found in a tube in the produce aisle)
2 Tbsp Sesame Oil
2 cloves Garlic, minced
Sesame Seeds

Directions
Pre-heat oven to 350*
Wrap the tofu in a clean dish towel and weight down (I used another plate) for 10 minutes to remove the excess water
Cut tofu into even 1/2 inch slices
Line the tofu on a 11x7 inch baking dish
Mix together the remaining ingredients except for the sesame seeds
Pour evenly over the tofu
Sprinkle with sesame seeds
Bake for 40 minutes

*This sauce could also be used for baking fish or chicken.

Caramel Matzah Crunch

Ingredients
4-6 Unsalted Matzah Squares
1 cup packed brown sugar
1 cup unsalted butter
3/4 cup chocolate chips

Directions
Preheat oven to 375*
Line a cookie sheet with foil or parchment paper
Line bottom of pan evenly w/matzo sheets and fill empty spaces with extra pieces
Combine butter and brown sugar in 3qt saucepan
Cook over medium heat, stirring constantly
Remove from heat and pour over matzah
Place in oven and immediately reduce heat to 350*
Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, removed from oven, lower heat to 325* and return to oven)
Remove from oven and sprinkle the matzo immediately with chocolate chips
Let stand 5 minutes then spread melted chocolate over matzo (Optional: sprinkle with chopped nuts)
While still warm cut into square or odd shapes
Chill in refrigerator until set (Some people put in freezer and eat frozen!)

Passover Macaroni and Cheese

Ingredients
3 cups matzah farfel
8oz cheddar cheese
6 Tbsp. melted butter
3 eggs, beaten
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
1 1/2 cup sour cream

Directions
1. Mix all ingredients together.
2. Put in 2 qt. casserole.
3. Cover and bake at 350 degrees Fahrenheit for 30 minutes.
4. Uncover and bake 15 minutes longer or until brown.

Corny Chicken Bake

Ingredients
2 boxes of cornbread stuffing mix
2 14.75oz of creamed corn
2 celery rib, chopped
4-6 chicken breasts
1/4 cup brown sugar
1/4 cup butter or margarine, melted
3 tbsp of mustard (I used Gulden's Spicy Brown)

Directions
Pre-heat oven to 400*
In large bowl, combine stuffing, corn & celery
Spoon into greased 9x13 dish
Top with chicken breasts
Wisk together brown sugar, butter & mustard. Drizzle over chicken
Bake uncovered for 25-30 minutes

Pasta Bake

This dish is SUPER easy and everyone seems to really like it!

Prego used to have specially marked jars for Pasta Bake. I was so disappointed when they stopped making it - until I realized that if I could recall the actual recipe, I could just use a regular ol' jar of pasta sauce! So...here you go. Enjoy!

I wish I had thought to take a picture *before* we had eaten most of it...

Ingredients:

• 1 box of pasta - UNcooked (I use the curly, hollow pasta, Cellentani)
• 1 Jar spaghetti sauce (I use Prego Traditional)
• 1 spaghetti sauce jar filled with water
• 2 - 3 cups of shredded cheese (I use a cheddar/mozzarella mix; sometimes I add Parmesan too)
• Meatballs - cooked (Optional)

Directions:

1. Preheat the oven to 425.
2. Put the pasta, sauce, and water into a 9X13 pan. Stir. Cover with foil and bake for 35 minutes.
3. Stir. Add meatballs and cheese. Bake uncovered for 10 minutes.

(I usually just get the frozen meatballs and pop them into the oven beside the pasta during step 2.)

(no fail) Banana Crumb Muffins

I am not the best/biggest baker. But many, many years ago, my SIL gave me this recipe....and it is FOOL-PROOF! I won't tell you the mistakes I've made--much too embarrassing--but somehow the muffins come out yummy each and every time! Also, this is a great "Cooking with Kids" recipe.

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten (or not)
1/3 c butter

*Combine 1st 4 ingredients in a small bowl.
*In larger bowl, mash the bananas. Add sugar, egg and butter. Mix well.
*Add dry ingredients, a little at a time, until moist and all mixed in.
*Fill muffin cups 3/4 full.

TOPPING:
1/3 cup packed brown sugar
1 Tbs. flour
1/8 tsp. cinnamon
1 Tbs butter

*Combine 1st 3 dry ingredients. Cut in butter until crumbly. Sprinkle over muffins.

Bake at 375 for 18-20 minutes. Makes 1 dozen.

Dressed Chicken Breasts With Angel Hair Pasta

Ingredients
1 cup ranch dressing
1/3 cup spicy brown dijon mustard
4 chicken breasts, either pounded thin or cheat & use the "scallopini" cut :)
1/2 cup butter or margarine (I usually end up using a little more)
1/3 cup dry white wine
1 box of angel hair pasta, cooked & drained

Directions
In small bow, whisk together salad dressing and mustard; set aside
In large skillet, saute chicken in butter until browned; transfer to dish & keep warm
Pour wine into skillet and cook over medium-high heat, scraping up any browned bits from bottom of pan (about 5 minutes)
Whisk dressing mixture into skillet with wine and blend well
Server chicken with sauce over pasta

****NOTES****
This is a HUGE hit in my house. Pre-kiddo's, this dish was reserved for special occasions, special gifts and wow-ing new friends and in-laws :)
We have given the boys the version with the wine, but if you want you can reserve some dressing/mustard sauce and put it over the chicken and pasta
There is always extra sauce left over and we have yet to find something it DOESN'T go well on :)

Chicken Cashew Bundles

INGREDIENTS
1 1/2 cups chopped cooked chicken (I use Perdue Shortcuts)
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
2 cans (8 oz) Pillsbury reduced fat refrigerated crescent dinner rolls


DIRECTIONS
Pre-heat oven to 375
In medium bowl, mix all ingredients except dough; set aside
On ungreased large cookie sheet, unroll dough & separate into 4 rectangles
Press each into rectangle, firmly pressing perforations to seal
Spoon about 1/2 cup chicken mixture onto one end of each rectangle
Fold dough in half over filling and firmly press edges with fork to seal
With fork, prick top of each to allow steam to escape
Bake 13 to 18 minutes or until deep golden brown