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I love talking recipes with my daughter, Tia, and she just sent these three that I have been anxiously waiting to try.   Her email, this evening, said that the first two recipes are ones she has made for her own family, with great success.  I happen to know she was almost barred from exiting a church potluck this weekend because she was trying to take her cake pan home, which still contained a few delectable Rocky Road Bars.  After surrendering the goodies, she was allowed to pass.  – lol  -  The last recipe is for a yummy bar cookie that we tasted at a Christmas program in December.  Her sweet, clever husband was able to wrangle the recipe from a co-worker, so we all have a chance to try making them on our own.

Tia says she doubles this first recipe and it usually leaves enough leftovers for the girls for lunch the next day.

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Easy Chicken Lo Mein

Yield: 4 servings

Ingredients

• 1 tablespoon oil, sesame or peanut oil   (I’ve used olive or vegetable oil)
• 1 lb boneless skinless chicken breast, cut into thin slices   (I’ve used left over turkey)
• 1 clove garlic, minced
• 2 tablespoons soy sauce or teriyaki sauce
• 2 teaspoons freshly grated ginger or 1 teaspoon powder
• (1) 3-ounce package chicken flavor ramen noodle soup
• (1) 1-lb bag frozen mixed oriental vegetables
• 1/4 cup water

Directions

1. Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.
2. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
3. In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
4. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.

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I believe this recipe originated at the Kraft Recipes website.

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Rocky Road Crunch Bars

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make it

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Salted Nut Roll Bars

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1st layer

• 1 box yellow cake mix
• 1/4 cup melted butter
• 1 egg

2nd layer

• 3 cups mini marshmallows

3rd layer

• 1 12 oz package peanut butter chips
• 1/2 cup white corn syrup
• 1/2 cup butter
• 1 tsp. vanilla
• 2 cups salted peanuts
• 2 cups rice krispies

Combine 1st layer and press into 9×13 pan and bake 10-12 minutes at 350°.

Place 2nd layer onto first layer and bake 3 minutes or until marshmallows puff up.

Melt chips, corn syrup and butter, add vanilla.

Pour over peanuts and rice krispies, spread over marshmallows.

Refrigerate and cut into bars.

This blog is linked to Tasty Tuesday .

Printable Easy Chicken Lo Mein Recipe

Printable Rocky Road Crunch Bars Recipe

Printable Salted Nut Roll Bars Recipe