Wednesday, September 23, 2009

Army Wife 101 Makes Whipped Angel Lush Cake

Army Wife 101 Makes Muddy Buddies

Army Wife 101 Makes Sweet & Sour Pork

Great Recipe Got it from my friend Sherrill and Ateyaaa on Youtube
Changed it some but here is the base recipe:

1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch

1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch
1 medium onion, cut into wedges
white sugar to taste
salt to taste

1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
1.Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2.Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
3.Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
4.Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
5.In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

AW101 Makes Not Yo Mama's Banana Pudding

Recipe By Paula Deen Courtesy of the Food Network
Ingredients * 2 bags Pepperidge Farm Chessmen cookies * 6 to 8 bananas, sliced * 2 cups milk * 1 (5-ounce) box instant French vanilla pudding * 1 (8-ounce) package cream cheese, softened * 1 (14-ounce) can sweetened condensed milk * 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Army Wife 101 Makes Chicken Marsala

My version of Chicken Marsala

The recipe below is the one I used minus the egg noodles and mixed veggies

Chicken Marsala (2)

Recipe By :Chef Jones
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 5 oz boneless, skin on chicken breast
1/2 cup all-purpose flour
2 cups chicken stock or bouillon
1 pint mushrooms -- sliced
1 medium onion -- sliced
1/4 cup Marsala wine
1 cup California Blend Vegetable Mix
2 cups wide egg noodles
clarified butter as needed
salt and pepper to taste

Cook noodles according to box instructions.
Once done toss noodles with 1/2 teaspoon of clarified butter then set aside.

Rinse chicken.
Add half of the flour onto a plate then lightly dust the chicken in the flour.

Heat 1 teaspoon of clarified butter in a large skillet.
Add chicken to the heated skillet skin side down.
Sprinkle salt and pepper to taste on both sides of the chicken.
Cook chicken on medium high heat until both sides are golden brown.

Once chicken is golden brown on both sides remove the chicken from the skillet
onto a plate then set aside.
Using the same pan add 3 tablespoons of flour into the chicken drippings.
Continuously stir until the flour turns golden brown then pour in 1 cup of the chicken stock. (Makes a pan gravy.)
Once pan gravy is mixed well remove from the pan into a small bowl and set aside.

Clean pan and then heat 1 teaspoon of clarified butter.
Add onions and mushrooms into the pan cook until onions caramelize.
Make a small well in the center of the pan then add the chicken into the center.
Pour the pan gravy and remaining cup of chicken stock over the chicken, mushrooms and onions.
Pour Marsala wine on top of the chicken and let chicken simmer until chicken reaches an
internal temperature of 175 to 180 degrees.

While chicken is simmering saute California blend in 1 teaspoon of clarified butter in a large skillet.
Once vegetables are tender toss vegetables into the noodles.
Once chicken reaches 175 to 180 degrees remove the pan from the heat.

Place chicken in the center of the noodles then cover with the Marsala sauce.

I got this recipe from

Army Wife 101 Makes Crispy Topped Baked Beans & Turkey Burgers

Another Quick Meal I put together for Fathers Day .

For the Turkeys Burgers there is no set recipe, Adlib on your seasonings and follow the instructions on video.

The Crispy Topped Baked Beans are based on Rachel Rays Recipe , though I did not go fully by her recipe:

Ingredients * 6 cups prepared barbecued baked beans, any brand -- the large can * 3 slices bacon, chopped, 1/2-inch pieces * 1 medium red onion, finely chopped * 1/4 cup brown sugar, a couple of handfuls * 1 teaspoon coarse black pepper * 2 tablespoons chopped parsley leaves, optional


Preheat oven to 425 degrees F.

Pour beans into casserole dish and place in oven.

In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions.

Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.

Army Wife 101 Makes Monkey Bread

The recipe below is the base recipe I went by meaning I used it as a guide but I changed it up a bit.
Watch the video for changes made. Recipe is courtesy of

INGREDIENTS * 1 (3.5 ounce) package cook and serve butterscotch pudding mix * 3/4 cup sugar * 1 tablespoon ground cinnamon * 1/2 cup finely chopped pecans * 1/2 cup butter or margarine, melted * 3 (10 ounce) cans refrigerated biscuits * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal Note

DIRECTIONS 1. In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.