California Roll Sushi

2 cups Nishiki or Botan Calrose Rice

1/3-1/2 cup seasoned Rice Vinegar

Imitation Crab
Cucumber, cut in slices with skin on
Avocado, cut in slices
Mayonaise
Sesame seeds

Roasted Seaweed (Yaki Nori)

Sushi bamboo mat
Clear plastic wrap

Wasabi
Pickled Ginger
Soy Sauce

Cook rice as package directs. In a separate bowl, combine cooked rice and seasoned rice vinegar together.

Place clear plastic wrap on sushi mat. Then place seaweed on top of plastic wrap. Add a thin layer of rice covering most of the seaweed. Add sesame seeds over the rice. Place slices of cucumber and avocado on one edge of the seaweed. Mix some crab with mayonaise to get a thin coating of mayo. Then add crab over the cucumber and avocado. Slowly pick up the mat and rollthe sushi, making sure the roll is tight. After making it into a roll, use a clean knife to cut sushi into 1 inches slices. Serve with soy sauce, wasabi, and pickled ginger

Pumpkin Pecan Streusel Pie

Pecan Crust

2 cups all-purpose flour 1/4 cup finely chopped pecans 1 teaspoon salt 2/3 cup plus 2 tbsp vegetable shortening 4 to 5 tablespoons ice water, as needed

Filling

One 15-ounce can pumpkin puree 1 large egg One 14-ounce can sweetened condensed milk
1/2 cup packed brown sugar 1/4 cup all-purpose flour 1/4 cup chopped pecans 1/4 cup (1/2 stick) unsalted butter at room temperature 1/2 teaspoon ground cinnamon

1. To make the crust, combine flour, pecans, and salt in a medium mixing bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle the ice water, 1 tablespoon at a time, over the crumb mixture, stirring it into the mix with a fork. Add enough ice water so the dough almost cleans the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate for 30 minutes.

2. Preheat the oven to 375F. Roll out each portion of the dough on a lightly floured work surface into an 11-inch circle. Fit each dough circle into the bottom of an 8-inch pie pan, trim, and crimp the edges of the crust. Set aside. Or, to make tartlets, use a 3-inch biscuit cutter to cut rounds of pastry from each dough circle. Line each of 24 tartlet pans with a small round and crimp the edge of the crust.

3. To make the filling, in a large mixing bowl, blend the ingredients until smooth. Pour half of the mixture into each prepared pie shell.

4. Combine the topping ingredients in a medium-sized mixing bowl, wakening he butter with your fingers or a fork until crumbly. Sprinkle half this mixture over the top of each pie.

5. Place the pies or tartlets on a baking sheet and bake until a cake tester inserted in the center comes out clean, 50 to 55 minutes for pies, 30 to 35 minutes for tartlets.

Gooey Butter Cake

Gooey Butter Cake happens to be a St. Louis Favorite. My good friend Jenn Riley is sharing this recipe with me! Thanks girlfriend!

2 sticks butter
4 eggs
1 yellow cake mix
1 lb. powdered sugar
1(8 oz) pkg. cream cheese
1 tsp. vanilla

Mix 1 stick butter, 2 eggs and cake mix.
Press into 9x 13 inch pan, ungreased.
Cream sugar(hold out 1/4 cup), 2 eggs, cream cheese, vanilla, and butter.
Pour over crust and bake at 350 degrees for 25 minutes.

Chicken Satay

EASY TO MAKE PEANUT SAUCE

Ingredients
(13 fl oz) coconut milk
(6 1/2 oz) peanut butter
fish sauce
Takes 10 minutesHeat coconut milk and peanut butter. Stir to make a sauce. Season with fish sauce

CHICKEN SATAY

Ingredients
12 bamboo skewers soaked in water
(1 lb) chicken fillets
1 onion
1 clove garlic
1 tb fish sauce
1 tb sugar
1 tb yellow curry powder
oil and water

Takes 40 minutes plus time to marinade
Slice chicken.
Thread up three to four stripes of the chicken on each skewer.
Place in a shallow dish.
Peel onions and garlic and chop.
Mix fish sauce, yellow curry powder, sugar, oil and water with the garlic and onions.
Marinade the chicken for 30 minutes with this mixture.
Grill the chicken skewers in a big pan