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Fresh Peach Pie (This is the Lion House recipe)

1 baked 9 inch pie crust
3 cups water
1 cup sugar
1 pkg. Peach flavored gelatin
3 Tbsp. Cornstarch
4 Cups sliced peaches

In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much) Pour over fresh peaches and fold together gently. Mound mixture in baked pic shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream if desired.

Benihana's Fried Rice
1 c uncooked rice
5 T butter
1 c chopped onion
1 c chopped carrots
2/3 c chopped scallions
3 T sesame seeds
5 eggs
5 T soy sauce
salt & pepper

Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 min.) shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Fried Noodles
Cooked spaghetti noodles
Wasabi teriaki sauce (from Costco)
Chopped green onions
Shredded carrots
Brown sugar
Oil for frying

Saute onions and carrots in oil. Add noodles, fry, and coat with oil. Add Wasabi Teriaki sauce combined with brown sugar.

Sweet and Sour Chicken
6 or 7 chicken breasts cut in bite size pieces
1 box Tempura mix (mix as directed on box)
Green pepper cut into small chunks
1 can pineapple tidbits (drained)
1 bottle sweet and sour sauce (bought at the grocery store)
Oil

Dredge chicken in tempura mix and fry in oil. Steam green pepper until soft. Add sweet and sour sauce to cooked chicken and add pineapple and green pepper. Serve with rice and noodles.

Gardener Village

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Cranberry salsa with a kick

Cranberry Salsa

1 pkg. fresh cranberries
fresh cilantro (to taste)
1 jalepeno (you'll have to figure out for yourself how hot you want it. I take out the seeds.)
3 green onions
1/4 tsp cumin
1/2-3/4 c. sugar (to taste)

Put all ingredients in food processor and chop up. Pour over 2 blocks of cream cheese. Use various crackers to dip (I like wheat thins).

(Thanks Cindi)

Greatest cranberry sauce

1 pkg. cranberries (12 oz)
3 apples pealed and cored
3 cups sugar
2 oranges peeled and chopped
1/2 cup crushed pineapple, drain and reserve juices (do not use fresh -- it will keep the jello from setting up)
1 tub frozen strawberries (15oz), thawed
1 small package raspberry jello
1/2 cup chopped pecans

Grind cranberries and apples in a food processor or blender, add sugar. Dissolve jello in one cup of boiling pineapple juice. Add to cranberry mixture. Let sit for 3 hours or more. Add oranges, pineapple, strawberries, and pecans.

Thanks Susan Woodruff!!

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Another Carmel Apple Cake

Cake
1/2	cup butter or margarine
1/4	cup whipping cream
1	cup packed brown sugar
1/2	cup chopped pecans
2	large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1	box Betty Crocker® SuperMoist® yellow cake mix
1 1/4	cups water
1/3	cup vegetable oil
3	eggs
1/4	teaspoon apple pie spice
Topping
2/3	cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2	cup frozen (thawed) whipped topping
	Caramel topping, if desired

1.	Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2.	In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3.	Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4.	In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

Confectioners White Chocolate Frosting - ABC 4.com - Salt Lake City, Utah News

Confectioners White Chocolate Frosting

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Carmel Apple Cake (Delicious)

Prep Time:

15 min

Total Time:

1 hr 45 min

Makes:

16 servings

What You Need!

1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

1 cup water

4 eggs

1/3 cup oil

3 Granny Smith apples (1 lb.), peeled, coarsely chopped

20 KRAFT Caramels

3 Tbsp. milk

Make It!

HEAT oven to 350ºF

GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5 ingredients in large bowl with mixer on low speed until blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle over cake.