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My husband has been the Chinese chef in our household for years! He has developed the recipe for the world’s best egg rolls. I have not been able to find an egg roll that I enjoy more than his delicious recipe.world's best egg rolls Yes it is a bit time consuming but so worth the effort. The filling can actually be prepared ahead of time as it should cool before attempting to fill the wrappers. Once the wrappers are filled you should cook them right away. These delicious egg rolls should be eaten immediately!


World’s Best Egg Rolls




2 pkgs of egg roll wrappers

1 lb. pork sausage

1 lb. shrimp

1 head of Napa cabbage

1 can of bamboo shoots

1 can water chestnuts

1 bunch of green onions

1 small garlic bulb

1 ginger root (match size of garlic bulb)

1 carrot

1 celery stick

2 bottles of peanut oil, enough for deep fry in wok


Sauce mixture (combine in large bowl in this order)

2 Tb cornstarch

2 Tb water

4 Tb soy sauce

4 Tb vinegar

4 Tb rice wine

4 Tb sesame oil

½ cup of chicken broth

2 tps black pepper

Add in finely chopped green onions

Let sauce mixture sit while you prep the rest of the items




Make the sauce mixture first and let it sit while you prepare the egg roll filling.


Prepare the egg roll filling.  Chop garlic and ginger very well and put in bowl. It should look like a lot.


Chop all vegetables into small pieces. I put the cabbage in one bowl, the rest of the veggies in another bowl.


The trick for a good filling is to cook with a very hot wok. Heat wok and add just enough oil to coat (about 2 Tbs) and to cook half the garlic/ginger. Stir-fry half the garlic/ginger until lightly brown, to infuse oil. Add pork sausage and cook until crumbled and done. Remove sausage to drain in colander, leave remaining oil in wok. Add shrimp to wok and stir fry until done. Combine shrimp with pork sausage.


Heat wok again and add enough oil to coat, stir-fry the other half of garlic/ginger until lightly brown, to infuse oil. Add veggies and cook for 1-2 minutes, then add cabbage and cook vegetables until tender, about 3-4 minutes.


Pour sauce mixture into vegetables and cook until sauce thickens. Add pork and shrimp mixture and stir until everything is coated with sauce. You may want to cover and cook a few more minutes if the veggies don’t look done. Remove and cool. It is much easier to work with a cool filling than hot.World's best egg rolls


Heat peanut oil, enough to cover 3-4 egg rolls for deep frying, while assembling rolls.


Mix 1 Tb of water and 1 Tb of cornstarch in a bowl to seal the wrappers. Roll up a heaping tablespoon of egg roll mixture in each wrapper, seal with dab of cornstarch and water.World's best egg rolls


Deep fry 3-4 rolls at a time.World's best egg rolls


Serve immediately with sweet & sour sauce, or mix equal amounts of soy sauce and cider vinegar together in small bowls for dipping.World's best egg rolls

We have never tried freezing these world’s best egg rolls but they are delicious heated up the next day for lunch!World's best egg rolls

With all the cold weather we’ve been having here in the Northeast we’ve been enjoying a lot of soup! Recently, I have some broccoli and cauliflower in the refrigerator, and decided to make a roasted broccoli-cauliflower soup. Don’t be put off by the color, adding the roasted broccoli to the cauliflower gave it a darker green white color, but this roasted broccoli-cauliflower soup is hearty and delicious. Perfect to enjoy on a cold snowy day!Roasted Broccoli-Cauliflower Soup


Roasted Broccoli and Cauliflower Soup




8 Cups of Cauliflower and Broccoli, cut into small pieces

1 head of garlic

3 Tbsp. Olive oil

1 onion, chopped

1 carrot, peeled and chopped

1 rib of celery

2 tsp. Thyme

4 Cups of homemade chicken broth

1 tsp. Salt

1 Cup of milk




Preheat your oven to 425. Toss the broccoli and cauliflower with olive oil to coat, about 1 tablespoon. Place the pieces on a large baking sheet and roast for 20-30 minutes or until lightly golden.Roasted Broccoli-Cauliflower Soup


To roast the garlic cut the top off the garlic and wrap in aluminum foil, before sealing the foil drizzle the top with a tablespoon of olive oil. Seal the top and place in the baking pan with the broccoli and cauliflower. The garlic may take twice as long to roast.


While the vegetables are roasting heat 1 tablespoon of olive oil in a large soup pot. Add the onion and cook until soft. Add the carrot, celery, thyme, stock and salt. Bring to a boil, reduce heat and simmer. Add the broccoli and cauliflower and simmer for another twenty minutes. After the garlic is done roasting and has cooled, squeeze the head and add the cloves to the soup pot.


Use your immersion blender and puree the soup for a minute until completely smooth. Add the milk and season with salt and pepper. Serve warm.


The flavors of this Roasted Broccoli-Cauliflower Soup intensify after a day. Serve with bread and a salad and you’ve got a dinner! I’m sure this soup would freeze well but we managed to enjoy for several lunches and didn’t have any to put in the freezer.Roasted Broccoli-Cauliflower Soup


This recipe has been adapted from one I found on Sweet Peas and Saffron.

You may remember my very popular post on Amazing Overnight Waffles. It’s a tried and true recipe that we’ve been making for years. My daughter’s now make the same recipe in their families on a regular basis. I should know not to mess with such a wonderful recipe, however I recently found a recipe for Raised Waffles in one of my cookbooks, Cold Weather Cookbook. The recipe was so similar with one addition a pinch of baking soda. I though maybe the addition of baking soda would help the waffles to rise even more.


Like the Amazing Overnight Waffles the batter is mixed up the night before and when you wake up in the morning the yeasty aroma of the batter will thrill your senses. However, after mixing up a batch of these Raised Waffles I was not impressed. It’s a good recipe, don’t get me wrong, but not any improvement over the original recipe for Amazing Overnight Waffles!


I’ll include the recipe below and you can try them for yourself and then let me know how you think they compare to my ever-popular Amazing Overnight Waffles!Amazing Overnight Waffles


Raised WafflesAmazing Overnight Waffles




½ cup water

1 pkg. active dry yeast

1 tsp. sugar

2 cups lukewarm milk

½ cup butter, melted and cooled

1 tsp. salt

2 cups flour

2 large eggs, lightly beaten

Pinch of baking soda




The night before prepare your batter. Combine the water, yeast, and sugar in a large mixing bowl. Let stand for 5 minutes for the yeast to dissolve. Add the milk, butter, salt and flour and stir until completely smooth. Cover the bowl with plastic wrap and let sit overnight at room temperature.


The next morning heat your waffle iron according to the manufacturers directions. Beat the eggs with the baking soda and add to the batter, stirring until well mixed. Pour enough batter onto your waffle iron to cover it and cook until crisp and golden.Amazing Overnight Waffles Repeat this process until you have used up all the batter. Serve with hot maple syrup. Makes about six large waffles. Like the original Amazing Overnight Waffles, these waffles also freeze well to enjoy at a later date.


Are you planing on hosting a New Year’s party this year? Wondering what fun festive appetizers you can serve? I have gathered all my appetizer recipes in one spot. Now you can celebrate the New Year in style with these festive appetizers! Some of these appetizers can be made ahead while others are best made the day of your party.


Fun Festive Appetizers


Antipasto Kabobs

My husband and I love to entertain. However, when we have company I like to enjoy the company and not spend all my time in the kitchen! I am always looking for recipes that I can make ahead or at least reduce my time in the kitchen. I really don’t want to be spending time cooking in the kitchen when I could be enjoying our company. These antipasto kabobs are the perfect solution!Antipasto Kabobs


Brie Leek Tartlets

I love making appetizers using the frozen miniature phyllo tart shells. They come together in no time at all and make such a nice presentation. These little appetizers are always a hit every time I serve them!Brie Leek Tartlets


Cherry Tomatoes Stuffed with Feta

I love appetizers that can be made ahead and just pulled out as the company arrives. This simple recipe makes 4-6 servings depending on appetites! They are the perfect fun festive appetizer to enjoy at your next gathering.fun festive appetizers


Maple Glazed Snack Mix

Similar to the regular Chex Mix but made with maple syrup – what’s not to love? Plus it’s a wonderful way to use up leftover cereal!fun festive appetizers


Snax Mix

This recipe was handed down from my mother-in-law and I make it every year at Christmas. Christmas just wouldn’t be Christmas without making my mother-in-law’s famous Snax Mix. Not only do we enjoy eating this ourselves but I usually make an extra batch to give away to friends and family.festive fun appetizers


Hot Feta Artichoke Dip

There are many variations of the hot artichoke dip, but this one is my favorite. It is easy to mix up; you can mix it up ahead of time and then pop it into the oven just before your company arrives. Every time I have made this dip it’s been a big hit. I hope you enjoy it as much as I do!fun festive appetizers


Homemade Crackers

I love making Homemade Crackers. I’ve tried several recipes before but this recipe is a real winner. My daughter shared this  recipe for homemade goldfish crackers over a year ago. She is very good about cooking from scratch and making sure she knows exactly what her children are eating. These crackers are perfect for snacking or enjoying with a glass of wine. No matter how you enjoy them I can guarantee they won’t last long! They also are easy to make and you can whip up a batch in no time.fun festive appetizers


Veggie Nachos

Perhaps when you think of nachos you think of oozing cheese and lots of calories, but you can enjoy nachos and not have all the fat and calories! This is a quick fun festive appetizer or we often eat it for dinner. If you have left overs the next days the bean–corn mixture is wonderful added to a salad!fun festive appetizers


Blue Cheese and Artichoke Dip

I’ve mentioned before the wonderful cooks that are in my husband’s family. I love visiting my mother-in-law because she is always trying new recipes and passing them along. On one of our visits my mother-in-law gave me this Blue Cheese Artichoke Dip. It sounded delicious and even fairly healthy! The only ingredient that wasn’t completely good for you was the blue cheese! When we had company recently I decided to mix up a batch and see how it went over. It was a big hit and there wasn’t any left at the end of the evening. I served it with pita chips and baked tortilla chips. I’m sure you could also serve it with vegetables as well.fun festive appetizers


Crispy Cheese Crackers

Did you ever see a recipe in a magazine and think… “that looks yummy, I think I will make it?” Most of the time when I do this I have good luck and the recipe comes out just as pictured. I received the latest issue of Taste of Home and saw a recipe for Cheese Crispies. We had company coming for dinner in a few days and I decided I would make this appetizer. Unfortunately it didn’t come out quite as expected!Crispy Cheese Crackers


Cheese Toast


My sister-in-law is an amazing woman. Not only is she a successful business woman but she is a fabulous cook. Many of her recipes have become favorites of ours including her recipe for Cheese Toast. Thankfully the recipe only makes 12 pieces, although you could double it for larger crowds. It is so delicious you might be tempted to eat more than you should!festive fun appetizers


Spiced Nuts


Are you a fan of spiced nuts? How about candied nuts on top of a salad? Spiced and candied nuts made great gifts. They are also a delicious, portable snack. Did you know you could make them yourself? Here are a few recipes for a no-fail method for a crunchy treat that will take you minutes to make in your kitchen!

If you have a membership to a food club like Costco or BJ’s I would suggest stocking up on a large bag of nuts. My favorites are peanuts or pecans. You could also use almonds or cashews. You can make the nuts sweetened or spiced depending on whether you are using cinnamon and sugar or spices such as cayenne pepper and garlic salt. Try a few of the recipes, enjoy them as a family or give them away as gifts!nuts, homemade candied pecans, recipes, prudent living, frugal tips

It may be cold and snowy outside, at least where we live but it is a perfect time of year to enjoy this Christmas Ice Cream Cake. I was hoping to use Peppermint Stick Ice Cream but it seems to be getting harder and harder to find so instead I used Mint Chocolate Chip Ice Cream and I have to say it was very good! This Christmas Ice Cream Cake is good enough for company and simple enough to make for a weekend treat. You can use any type of ice cream you want so the recipe is very versatile. The cake is made ahead of time and put in your freezer. Before serving unmold onto a plate, cover with your whipped topping and it’s ready to serve! It’s quick to put together taking only about 15 minutes or so!ice cream cake


Christmas Ice Cream Cake




2 packages (10 oz. each) of individual cream filled chocolate cakes (Devil Dogs, Little Debbie Devil Cremes)

3 cups of ice cream, softened, I used mint chocolate chip

12 Oreo cookies, crushed and divided

2 cups of whipped topping, I used Cool Whip




Line a 9×5 loaf pan with plastic wrap. Place six chocolate cakes in the pan, completely covering the bottom.ice cream cake Spread ice cream over the cakes and sprinkles with half of the crushed Oreo crumbs. Press the remaining chocolate cakes on top. Cover and freeze for at least three hours.ice cream cake


Just before serving, remove from the freezer and invert onto a serving plate. Remove the pan and plastic wrap. Frost the top and sides of the cake with the whipped topping.ice cream cake Sprinkle with the remaining cookie crumbs and serve. ice cream cakeServes 8-10 people depending on the size of the servings.ice cream cake


This Christmas Ice Cream Cake was the perfect dessert to serve our company. I was able to make it ahead of time and frost just before serving. It was a big hit.


Broccoli SoupJust tried this broccoli soup recipe and it’s a winner. The recipe is an adaptation from one of my favorite cookbooks, Cold Weather Cooking by Sarah Leah Chase. I’ve never had a failure with one of her recipes they are always so good. Adding mustard seeds to a soup was a new twist but they not only add a nice flavor but a little crunch as well. The flavor of this soup becomes more pronounced as the soup sits, so you may want to make the soup a day or so in advance.broccoli Soup


Broccoli Soup with Mustard Seeds




6 Tbsp. butter

2 medium onions, diced

2 large potatoes, peeled and diced

1 large bunch of broccoli, trimmed and chopped

6 cups of homemade chicken broth

1 cup of whipping cream

¼ cup golden mustard seeds

1 cup Parmesan cheese, freshly grated




Melt the butter in a large stockpot over medium high heat. Add the onion and sauté until soft and translucent, about 10 minutes. Stir in the potatoes and broccoli, cover with the chicken broth, and season with salt and pepper. Simmer uncovered until the vegetables are very tender, about 30-40 minutes.


Add the cream and use an emersion blender to puree the soup. Stir in the mustard seeds and Parmesan cheese.Broccoli Soup If the soup seems too thick you may add a little milk. Serve hot! Makes 6-8 servingsBroccoli Soup



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