Thai Mango Sticky Sweet Rice

Our family loves Thai food - I found a recipe that is SO GOOD.  This is one healthy dessert I don't mind if my kids have seconds.  Use low fat coconut milk for a healthier option!

Thai Mango Sticky Sweet Rice
Ingredients:
    •    Serves 2-4
    •    1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
    •    1 3/4 cups water
    •    1-2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
    •    1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
    •    1 can good-quality coconut milk
    •    1/4 tsp. + pinch of salt
    •    2 tsp. coconut flavoring
    •    1 tsp. vanilla
    •    2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Preparation:
    1.    Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
    2.    The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
    3.    Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).
    4.    Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
    5.    Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
    6.    To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
    7.    Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
    8.    Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
    9.    Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
  

Cake Bites

It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can try it with any flavor cake combinations.


1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Caramel Brownies

Made these for a lady in our ward and the were ooey, gooey, divine!

Caramel Brownies2/3 c. evaporated milk, divided (separated)
14 oz. pkg. caramels
3/4 c. butter, melted
1 pkg. German Chocolate cake mix
1 c. chocolate chips
1/2 c. chopped pecans (optional)

Preheat oven to 350.

Melt caramels and 1/3 c. evaporated milk over low heat. Stir until all is melted and combined, remove from heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)

In medium bowl, combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.

Spread 1/2 the batter into a greased and floured 13 X 9" pan. Bake for 6 to 8 minutes. Remove from oven and sprinkle the top with the chocolate chips and pecans. Spread melted caramel mixture over the chips and nuts. Drop remaining cake batter on top in "blobs". (Don't worry about spreading the batter out; it will spread while baking.)

Bake an additional 15-20 minutes.

Let rest for at least 4 hours. For best results, make the day before.

Easy Chicken Parmesan

chicken breasts
eggs
bread crumbs
olive oil
salt & pepper
marinara sauce
diced ITALIAN tomatoes
Mozz cheese
nooodles

Dip chicken breasts into 1-2 beaten eggs, roll around in bread crumbs, and slightly brown on pan covered in olive oil. Salt & pepper each side while it's cooking, then place into baking dish. Spoon marinara/tomato mixture around chicken breasts, but don't cover them. Cook for 45 min (give or take 10 min) @ 350. Cover chicken w/ mozz cheese about 10-15 min before it's done in the oven. Make noodles while chicken is cooking and you can use extra sauce mixture for noodles too. So so yummy and really easy!!!

Super easy Valentine treat

Move over stovetop method-this way is sooooo much easier! I mentioned to a friend that my batch of RK treats were hard (overcooked the marshmallows) so she introduced me to her simpler recipe. They are easier and really moist and chewy. Yum!

Microwave in glass bowl for 1 min:
10 oz. bag of mini marshmallows (make sure they are fresh-older ones, won't work)
3 T butter
-stir-
Microwave again for 30 sec.
-stir-
Add 6 C. Rice Krispies
*and 1 C. Valentine M&M's (frozen/fridge is best-so they won't melt)