Teriyaki Turkey Lettuce Wraps

Serves 4

Teriyaki Sauce:
1/2 cup low sodium soy sauce
1/4 cup water
2 tbsp red wine vinegar
2 tbsp brown sugar
1/4 cup sugar
2 tsp minced garlic
1 tsp ground ginger
1 tbsp cornstarch
2 tbsp warm water

1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic, and ginger in a small saucepan over medium heat.  Stir with whisk until sugar is dissolved.
2. In a small bowl, whisk together 2 tbsp warm water and cornstarch until cornstarch is completely dissolved.
3. Heat sauce over medium high heat and slowly whisk in cornstarch mixture. Simmer until thickened.

Turkey Lettuce Wrap:
1 tbsp vegetable oil
1 lb ground turkey
1 cup finely chopped broccoli
2 lg carrots, peeled and grated
1/2 cup diced onion
8 lg lettuce leaves

1. Heat vegetable oil in a large skillet over medium high heat.  Add diced onions and cook until soft.
2. Crumble ground turkey and garlic into pan.  Cook until turkey is no longer pink.  Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
3. Pour teriyaki sauce over cooked turkey and veggie mixture.  Stir and let simmer for about 5 minutes to combine flavors.
4. Spoon meat mixture into individual lettuce leaves. Serve immediately.

No Bake Pumpkin Cheesecakes

If you like cheesecake, these were soooooo good.

16 Biscoff cookies, finely crushed
2 T. butter, melted
1 2/3 c. heavy cream, divided
8 oz. cold cream cheese
2 T. caramel ice cream topping
6 T. packed brown sugar
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 pinch ground cloves
1 c. pumpkin puree, chilled

In a mixing bowl or food processor blend together butter and crushed Biscoff cookies.  Divide mixture among 6 small cups and gently press into an even layer.  In a mixing bowl, using a hand mixer, whip 1 c. heavy cream until stiff peaks form.  In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy.  fold in pumpkin puree, then fold in whipped heavy cream.  Pipe or spoon pumpkin cheesecake mixture over cookin crum layer in cups, then whip remaining 2/'3 c.heavy cream until stiff peaks form and pipe or dollop over tops.  Drizzle each with caramel sauce and serve.  YUMMMMM!!!

Just my thought:  you might need a little sugar in the whip cream so you don't make butter.

Beef Ball Paprikash

Mom made this while we were living there, very good!

50 meatballs (frozen Costco ones or a homemade recipe)
3 tbs butter
3 c. onion, peeled and sliced
1 1/2 tbs paprika
1/2 tsp salt
1/8 tsp pepper
2 cans (10.5oz) condensed beef broth
4 tbs flour
1 1/2 c. sour cream
egg noodles
butter
parsley

Heat 3 tbs butter in skillet.  Add onion and saute until tender and golden brown, about 10 minutes.  Add paprika, salt and pepper stirring until well blended.  Stir in 1 1/2 cans of broth, bring to a boil.  Add meatballs, then reduce heat and simmer, covered for 30 minutes.  (Watch the meatballs, stirring occasionally to make sure the simmer doesn't turn into a boil.)

In small bowl, combine flour and remaining beef broth, whisk until smooth.  Gradually add to beef mixture, stirring constantly.  Simmer, uncovered stirring occasionally, 5 minutes longer.

Just before serving place sour cream in small bowl.  Slowly add 1/2 cup of the hot gravy.  Once smooth, slowly add to beef mixture, stirring until well blended.  Heat, but do not boil.

Serve over parsley buttered noodles.

Bavarian Meatball Subs

32oz Frozen Italian meatballs (Costco meatballs)
1/2 c. chopped onion
1/4 c. brown sugar
1 envelope onion soup mix
12oz Coca Cola
12 buns - split
3 c. shredded swiss chesse

In crockpot combine meatballs, onion, brown sugar, soup mix and coke.  Cover and cook on low 3.5-4.5 hours or until heat through. (Mom and I both took out the meatballs and thickened sauce.  I used some cornstarch to thicken.  Then replace the meatballs before making subs.)

Place meatballs on each bun, sprinkle with swiss cheese and put on a baking sheet.  Broil for 2 minutes or until cheese is melted.

Enjoy!

Chicken Broccoli Casserole

1 bag frozen broccoli - defrosted
3-4 chicken breasts cooked, shredded or cubed
2 cups uncooked rice, Cook according to directions
1 can cream of chicken
1 cup mayo
Cheese

Layer in 9x13 in order
-broccoli
-rice
-chicken
-sauce (Mix cream of chicken and mayo)
-cheese

Cover with foil and cook @ 350* for 25 minutes.  Remove foil and cook 5 minutes.

Sugar Cookies

These are delicious!

1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 c. sour cream

Cream butter and sugar, add eggs and vanilla

Combine all dry ingredients in separate bowl, then add to butter mixture.

Mix well and add sour cream very last

Chill overnight or at least 4 hours.

Cut cookies with cookie cutters

Place on greased cookie sheet and bake at 350 for 8-11 minutes.

Hawaiian Haystack Sauce

8 Tbs (1 stick) unsalted butter
1/2 cup flour
1 tsp salt
1/2 c. sour cream
1/4 tsp pepper
32oz reduced sodium chicken broth
2 tsp dry ranch dressing seasoning
1/4 tsp garlic salt
2 cup cooked, shredded chicken

Place butter into saucepan over medium heat, stirring to melt.  Slowly whisk in flour, salt and pepper until smooth and thick.  Slowly whisk in chicken broth.  Increase heat to high whisking until thick.  Add sour cream, ranch seasoning, garlic salt, and cooked chicken.

Can transfer to crock pot to keep warm or serve immediately.

Serve over rice and favorite hawaiian haystack toppings.