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.

(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.