Copycat Panda Express Chow Mein

You have no idea how long I had been wanting to find a recipe for these noodles.  

I was thrilled to find this recipe and to learn that it wasn't going to be that hard to make them.

The hardest part of this dish was trying to find the Yakisoba noodles (which really wasn't that hard).  I couldn't find them at Walmart and I ended up asking the produce guy at my other local grocery store and he knew exactly what they were.  He said they are a new item that they carry.  Hopefully, you won't have a hard time finding them.

I thought this Chow Mein tasted almost identical to Panda's, which means it is delicious!  Panda's doesn't have a ton of flavor, but part of what makes it so good is the combination of all the different textures from the slight crunch of the celery and cabbage to the soft noodles.  

These are great and I will make them again!

Copycat Panda Express Chow Mein

adapted from: Favorite Family Recipes
(Printable Recipe) or (Printable with Picture)

1/4 c. soy sauce 

1 Tbl. brown sugar

1-2 cloves garlic, grated

1 tsp. fresh ginger, grated

ground black pepper, to taste

2 Tbl. vegetable oil

around 15 oz. Yakisoba noodles 

   (found in the refrigerated part of the produce 
   section of the grocery store)

2/3 c. celery, chopped diagonally

1/2 medium onion, thinly sliced

2 c. (heaping) cabbage, chopped

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper; set aside.  Remove noodles from packages and discard the included flavoring packets.  Rinse noodles well, drain, and set aside.  Heat oil in a large wok or skillet.  Add celery and onion and saute for several minutes until onions become soft and transparent.  Add cabbage and saute another few minutes until soft.  Add noodles and soy sauce mixture and heat for an additional 2-3 minutes or until noodles are heated through.  Serve immediately.  Serves: 4

Jenn's Notes:  It might seem like a lot of cabbage when you add it to the pan, but it cooks down a ton and ends up being perfect.  I used Lite Soy Sauce, which has 50% less sodium than regular.   Easy and delicious.

Banana Cinnamon Roll Muffins with Cream Cheese Icing

Brace yourself for what you are about to see.

This could quite possibly be the best thing that ever happened to a banana muffin.  Not only is it an amazing idea by adding a cinnamon and sugar swirl, but adding Cream Cheese Icing too.  Oh man, divine.

The combination of all-purpose flour and cornstarch will produce a similar product as when using cake flour.  Cornstarch is also used in these Best Ever Chocolate Chip Cookies and these Chewy Red Velvet Cookies and I believe that is what helps them be chewy (it's their secret ingredient).  Who knew you could use cornstarch for more than just a thickening agent.  

These muffins are delicious and they are not overly sweet.  They taste great for several days and are the perfect mid-day snack at work!

You might also like:
Banana Cake Roll with Cheesecake Filling
Banana Oatmeal Cookies with Vanilla Frosting
Banana Cream Pie Cupcakes
Banana Streusel Bundt Cake

Banana Cinnamon Roll Muffins
(Printable Recipe) or (Printable with Picture)

2 eggs

1/4 c. canola oil

3/4 c. sugar

1 c. mashed banana (about 3 bananas)

1 c. all-purpose flour

2 Tbl. cornstarch

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Cinnamon Sugar Topping

2 Tbl. unsalted butter, melted

1/4 c. brown sugar, packed

1 Tbl. cinnamon

1/4 tsp. nutmeg

Cream Cheese Icing

2 oz. cream cheese, softened 

1/2 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk, plus more if needed

Preheat oven to 350 degrees.  Grease and/or line muffin tin; set aside.  Whisk together eggs, oil, sugar and banana until well blended.  In a separate bowl, combine the flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda and salt.  Add dry ingredients to the wet ingredients and mix until just combined.  Divide batter evenly between 12 muffin cups, filling about 2/3 full.  Combine all topping ingredients and divide between the muffin cups.  Use a toothpick and swirl slightly.  Bake for 22-24 minutes or until the top springs back when lightly touched.  Allow to cool for a few minutes and carefully remove from pan.  Cool completely and drizzle with cream cheese icing.   Yield: 12 muffins.  Refrigerate any leftover muffins.    

For the icing: Microwave the cream cheese for 10-15 seconds or until very soft.  Add the powdered sugar and vanilla and stir together until smooth and creamy.  Add enough milk, as needed, to reach desired consistency to drizzle over muffins.  

Jenn's Notes: I prefer to bring my muffins to room temperature before eating.  They do not become dry after being refrigerated.  Delicious. 

Banana version from: Eat Cake For Dinner, slightly adapted from: The Teenage Taste

Hashbrown Pork Chop Casserole

We absolutely loved this pork chop casserole.

I made it, ate it and already wanted to make it again.

Using cream of celery soup and a mixture of cheeses switched things up from the usual cheesy potato recipe and it didn't call for any butter.  Usually cheesy potatoes call for butter, but I think I preferred it this way.  I say . . . If you didn't miss it, then why add all the extra fat and calories? 

I actually really like pork chops, but I only have a few recipes that call for them.  I need to expand that list. 

 I'm always up for suggestions if anyone has any.

Hashbrown Pork Chop Casserole

(Printable Recipe) and (Printable with Picture)

1 Tbl. vegetable oil

5 pork chops

salt and pepper

1 c. sour cream (I used light)

1 (10 3/4 oz.) can cream of celery soup 

1/2 c. milk

1 (32 oz.) pkg. frozen hashbrowns, thawed

1/2  c. shredded Cheddar cheese

1/2 c. shredded Monterey Jack cheese

Preheat oven to 375 degrees.  Heat oil in a large skillet over medium heat.  Season the pork chops with desired seasonings (we used seasoned salt, pepper, Italian seasoning and cajun seasoning).  Add pork chops to skillet and brown on both sides.  You just want to sear the outside, but don't want to cook them all the way through.  Meanwhile, place thawed hashbrowns in a large 9x13-inch baking dish; season with salt and pepper.  Combine sour cream, cream of celery soup, milk and shredded cheeses and pour over hashbrowns.  Stir to combine.  Top potatoes with seared pork chops.  Bake, uncovered, for 40-50 minutes or until heated through and pork chops are fully cooked.  Serves: 5.

Jenn's Notes: To thaw my hashbrowns, I microwaved them for 2-3 minutes until they were soft.  You could also add some chopped onion and/or bell pepper to the potatoes if you would like.   I used boneless pork chops.  This casserole was delicious.   

adapted from: Gooseberry Patch, Recipe submitted by: Shirley Flanagan

Red Velvet Crinkle Sandwiches

Oh My GOSH! What a stunning cookie.  The bright red cookie with white powdered sugar spots is sure to catch your eye.  These cookies are amazing and great on their own, but you know me, I gotta involve frosting where I can.  

You can use this "crinkle" cookie technique with any flavor of cake mix, but with Valentine's Day just around the corner, I of course, went with Red Velvet. 

Make these for your sweetie on Valentine's Day.  The cookie is soft and chewy with just enough sweetness. 

Red Velvet Crinkle Cookies

adapted from: The Novice Chef
(Printable Recipe) or (Printable with Picture)

1 box red velvet cake mix

6 Tbl. unsalted butter, melted 

2 eggs

1/2 c. powdered sugar

Preheat oven to 375 degrees.  Combine cake mix, melted butter and eggs and beat until combined.  Place powdered sugar in a small bowl.  Roll dough into roughly 1-inch balls and roll in powdered sugar.  Place on greased baking sheet.  Bake for 9-11 minutes or until edges are set.  

Cream Cheese Filling
From: Jenn@eatcakefordinner

1 stick unsalted butter, softened

4 oz. cream cheese

2 1/2 c. powdered sugar

2 tsp. vanilla extract

pinch of salt

1 Tbl. milk, plus more if needed

Beat butter and cream cheese until creamy.  Add powdered sugar, one cup at a time, until light and fluffy.  Add the vanilla, salt and milk and beat until combined.  If mixture is too thick, add a little extra milk.  Spread between cooled cookies.  

Jenn's Notes: I got 30 cookies out of one batch (15 sandwiches).  The cookies will look slightly underdone, but set up just fine.  Try not to overbake them.

Diana's Cheeseball - My Favorite

This is my absolute FAVORITE cheeseball.  This is the recipe that got me hooked on cheeseballs.  Not the store bought kind that I am not even sure what they are made out of, but the good homemade kind.  This recipe comes from my beautiful boss, Diana.  She makes it for us every once-in-a-while for special occasions.   

I made it for New Year's Eve and it was a huge hit.  With "The Big Game" coming up, everyone needs some good appetizers to serve, this one is perfect.    

Diana's Cheeseball

adapted from: Diana J.
(Printable Recipe) or (Printable with Picture)

2 (8 oz.) pkgs. cream cheese, room temperature

1/4 c. green bell pepper, finely chopped

1/3 c. dried minced onion

1 Tbl. Miracle Whip

3/4 tsp. dry mustard powder

1/4 tsp. garlic powder

1/4 tsp. Accent

1 tsp. Worcestershire sauce
1 tsp. vinegar

1/2 jar (3 Tbl.) Pimento cheese spread

sliced almonds, for rolling

crackers, for serving

Combine all ingredients (except almonds and crackers) and stir together until well blended.  Cover and refrigerate for several hours or overnight.  Pour sliced almonds onto a plate.  Remove cheeseball from fridge and form into a ball and roll in sliced almonds.  Serve with desired crackers.  

Jenn's Notes: After I mix everything together, I leave on the counter for 20 minutes and stir several times to ensure the dried onions get fully hydrated and don't end up crunchy.  Then, I refrigerate until firm and easy to roll into a ball.      

Kelsey's Orange Rolls from Rapid Rise Roll Dough

These rolls turned out great.  The frosting is amazing and I could eat it by the spoonful.  I used this Rapid Rise Roll Dough that I posted the other day and they came together in no time.  Such a fast and easy orange roll that turned out so good.  The roll is soft and flaky and chewy and has an amazing orange flavor.  

I decided the secret to a good orange frosting is adding the orange zest.  That zest sure kicks up the flavor. 

Make these this weekend! 

Kelsey's Orange Rolls

adapted from: Kelsey Nixon
(Printable Recipe) or (Printable with Picture)

Rapid Rise Dough

3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)

1 3/4 c. warm water

1/2 tsp. sugar

1/2 c. honey

1/2 c. melted butter, plus more for brushing

2 tsp. salt

2 large eggs, beaten

4-6 c. all-purpose flour, plus more if needed

Orange Filling

3/4 c. sugar

zest of 1/2 an orange

2 Tbl. fresh orange juice (1/2 an orange)

4 Tbl. unsalted butter, softened

Orange Frosting

2 c. powdered sugar

4 Tbl. unsalted butter, softened

2 Tbl. fresh orange juice (1/2 an orange)

zest of 1/2 an orange

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar.  Let it activate for 5 minutes until bubbly.  If it does not get bubbly, start over.  Stir in the honey.  On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated.  Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl.  Add more flour if it is too sticky.  Cover bowl with a towel and allow to rise approximately 20 minutes or until doubled.  Roll out dough onto a lightly floured surface to a 15x11'' rectangle.  

For the filling: combine sugar, orange zest and orange juice and mix until incorporated.  Spread softened butter over dough and top with orange filling mixture, leaving a 1/2'' border around the edge.  Starting with the long side, roll up as tightly as possible.  Pinch seam to seal.  Cut into 18 slices, about 1/2'' thick.  Place in 2 (9x13-inch) greased pans and cover with a kitchen towel.  Allow to rise about 20 minutes or until doubled in size.  

Bake in a preheated 375 degree oven until tops are golden, about 15-20 minutes.  Remove from oven and brush tops with melted butter.  Combine all frosting ingredients and mix until smooth and creamy.  Either spread over the warm rolls for an icing or spread on cooled rolls for a frosting.  Yield: 18 rolls.  

Jenn's Notes: I made half a batch of the rapid rise dough and used 3 cups of flour total.  I made some into regular rolls and the rest into orange rolls.  I cut my orange rolls thicker than 1/2'', because I wanted big rolls.  I baked for 20 minutes and allowed them to cool completely before I added the frosting.  These are delicious.   

Kelsey's Rapid Rise Rolls

The flavor of these rolls is outstanding.  The outside was perfectly chewy and the inside was so soft and delicate.  I was wishing I would have made the entire recipe rather than cutting it in half, because I wanted all of these rolls to MYSELF!  Sorry family . . . you don't get bread with your dinner tonight :) 

No . . . I shared.  I had to make sure everyone else thought they were as good as I did.  It was a unanimous decision that these were delicious.  These are a must to try.

P.S.  Just incase you are wondering, I used a small skillet since I made a small batch and that is why there are only seven rolls in the pics.  A regular-size skillet should not have any problem fitting 12 rolls.

Kelsey's Rapid Rise Rolls

adapted from: Kelsey Nixon
(Printable Recipe) or (Printable with Picture)

3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)

1 3/4 c. warm water

1/2 tsp. sugar

1/2 c. honey

1/2 c. melted butter, plus more for brushing

2 tsp. salt

2 large eggs, beaten

4-6 c. all-purpose flour, plus more if needed

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar.  Let it activate for 5 minutes or until bubbly.  If it does not get bubbly, start over.  Stir in the honey.  On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated.  Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl.  Add more flour if it is too sticky.  Portion the dough into 24 even servings.  Form the rolls into desired shape and place into two greased cast iron skillets or on a baking sheet spaced evenly apart.  Set aside, cover with a towel and allow to rise approximately 20 minutes or until doubled in size.  Brush the rolls with melted butter.  Preheat oven to 400 degrees and bake for 25 minutes.  Remove from the oven and brush with more melted butter.  Yield: 24 rolls.

Jenn's Notes: I made half a batch and used 3 cups of flour total.  I made some into regular rolls and the rest into orange rolls.  I used my kitchen scale and made each roll 2 ounces and formed them into round balls.  Mine took longer than 20 minutes to rise, but my house was fairly chilly.  I baked for 25 minutes, but probably could have went 23-24 minutes.  I thought these rolls were delicious!