Almond Cake

1 box of yellow cake mix
1 box of vanilla jello instant pudding & pie filling
1 8oz of sour cream
1/2 cup of veg oil
1/2 cup of water
2 Tablespoon of almond extract (if u like it almond u can add an extra 1 teaspoon)
4 eggs
***1/2 cup of silvered almond ( optional)

Preheat oven to 350

Glaze:
1 Tablespoon of melted butter
1/2 cup of powder sugar
1 t of almond extract
(Mix everything together ... Drizzle over cake when)



Mix all the ingredients together... Put in the silvered almond last n just fold in so that it doesn't break to much
**Pour into grease BUNDT pan

*** served with fresh strawberry and more powder sugar if like ;)
I like to dust more powder sugar over the top



Bake at 350 for 50 minutes or until stick comes out clean

Banana Bread

Ingredients

Nonstick vegetable oil spray 
1 3/4 cup all-purpose flour 
1 1/2 teaspoons baking soda 
3/4 teaspoon kosher salt 
3 large eggs 
1 1/2 cups sugar 
1 cup mashed ripe bananas (about 2 large) 
3/4 cup vegetable oil

Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined.
*** I also added.. 1 cup of pineapple- crushed and 1/2 cup of coconut flakes and 1/2 cup of chopped walnuts to the top of the batter***
Scrape batter into prepared pan and smooth top.

Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Spring Roll with Nuoc Man (Fish Sauce)

SPRING ROLL:

2 lb of shrimp boiled/peeled/deveined/cut in half

1 package of vermicelli noodle--boiled accordingly to package 

2 lb of pork belly meat (boiled..then thinly sliced) 

cucumber--sliced (horizontal) 

lettuce ( I like mines shredded) 

cilantro

basil

1 pack of wrapper 

bowl of hot water (to dip your wrapper) 

Vermicelli noodles, boiled shrimps, cucumber (cut the long way) 

Shredded lettuce, vermicelli noodles, cucumber, pork belly (boiled..thinly sliced) then boiled shrimp (cut in half and deveined) 

Pork and shrimp spring roll with fish sauce 

FISH SAUCE

Ingredient: 

3 C water

1 C sugar

1 C fish sauce

juice of 1 lime/lemon or 3 T vinegar

5 cloves of garlic (MINCED) 

chili sauce (optional) 

FISH SAUCE:

 3 Cup water

1 Cup sugar

1 Cup Fish Sauce

***put in a small sauce pan and cook it up on medium heat until all the sugar dissolved.. continue stirring..cook for about 5 minutes.

once its cool..put in 5 cloves of garlic--minced

juice of 1 lime or 3 Tablespoon of vinegar 

diced jalapeno or chili (OPTIONAL)  

ENJOY ;) 

Waffles

Lately we have been on a waffle kick ;)
We eat waffles @ least 3-4 times a week. My kids love it with strawberries, mix berries, bananas or with mini chocolate chips. My son likes it with powder sugar whereas my daughter likes it with butter or maple syrup. I usually make a fresh batch every morning. But waffle freeze very well also. I find when I under cook it a little and individually layer each waffle between a piece of parchment paper then inside a ziploc bag works BEST for me. Then on the morning of... I just stick it in a toast and it taste just as yummy as freshly made.

Chicken Parmesan

Chicken
2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally (making 4 pieces)  and pounded to 1/2-inch thick
• 1 large egg

Seasoning: 

• 1 T of dried hidden valley ranch dressing 
• 1 t of Tony Chachere's 
• 1/2 C Parmesan cheese, grated
• 1 cup Italian bread crumbs
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• **** mix all the seasoning together 

• 4 Tbsp extra virgin olive oil...to pan fry the chicken 

• *sprinkle each side of the chicken cutlet lightly with the seasoning. Let stand at room temperature 20 minutes. Adjust oven rack 4-inches from broiler element and preheat broiler.
• In a shallow dish, whisk the egg until smooth. In a separate shallow dish, toss together Parmesan cheese and Italian bread crumbs. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour oil into a  non-stick skillet and heat over medium-high heat. Once oil is hot, add 4 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 1 1/2 - 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 1 1/2 - 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.

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Alfredo Sauce:

1/2 cup (1 stick) butter
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/2 teaspoon (1 clove) minced garlic
1/4 cup freshly grated Parmesan cheese

 Boil and drain pasta as directed on package. Melt butter in medium saucepan over medium heat. Add minced garlic with the butter and saute until tender. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. When sauce has reached desired consistency, stir in Parmesan cheese. Add broccoli in the sauce and stir. Add in Pasta and toss. Sprinkle top with parmesan cheese.

Cut up chicken and lay on top or set on side