No Bake Eclair Cake

Ingredients:
1 package (1 lb.) graham crackers
2 small French vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz. Cool whip

Ingredients for the frosting:
3 tablespoons of Cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk

Mix above ingredients until smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.

Directions:
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.
Chill over night or for at least 8 hours.

HOMEMADE FLOUR TORTILLAS

(makes about 10-12 regular to large sized tortillas)

3 cups flour
1 tsp salt
1 tsp baking powder
1/3 cup oil
1 cup warm water

Combine all ingredients until it forms a dough. Roll into a big ball and take about 1"-2" pieces off. Pat flat with your hands or use a rolling pin. Put on a griddle on the stove and let the sides cook until there are little brown specks.

Korean Side dishes

Potato with soy sauce
•3 Medium Sized Potatoes (2 Cups)
•½ Cup Water
•2 Tbsp Olive Oil
•2 Tbsp Soy Sauce
•1 Tbsp Corn Syrup
•1-1½ Tbsp Sugar
•1 Tbsp Minced Garlic
•⅛ tsp Fine Sea Salt
•½ tsp Sesame Seeds
1.Peel the potatoes. Wash and cut them into ¾ inch cubes until you have 2½ cups’ worth.
2.Put the potato into a colander under running water to remove the starch.
3.Cut ½ cup’s worth of onion into bite sized chunks. Set aside.
4.Add olive oil to a heated pan. Put the potato into the pan.
5.Add minced garlic and sauté it until the potato looks a little translucent.
6.Add the onion and keep stirring for a few minutes.
7.Add water to the pan, soy sauce, corn syrup, and sugar. Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated. Add salt.
8.Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
9.When the potato is cooked, turn off the stove and add 1 tbs of sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.


Button Mushroom BokkEum
•1 Pack (8 oz) Button Mushroom
•2 Tbsp Sliced Garlic (4-5 Cloves)
•1½ Tbsp Vegetable Oil
•1 Tbsp Sesame Oil
•¼ Generous tsp Salt
•2 Pinches Black Pepper
•1 Tbsp Red and Green Hot Pepper (Optional)
•Sesame Seeds (Garnish)
Obtain 1 pack (8 oz) of button mushroom. Cut off the bottom of the stalk from the mushrooms. Cut each one in half and then cut them into ¼-inch slices.
Add 1½ Tbsp of vegetable oil and 2 Tbsp worth of thinly sliced garlic in a heated pan. Fry for about 10 seconds on medium-high. Add the mushrooms.
Add 1 Tbsp of sesame oil, ¼ generous tsp of salt, and 2 pinches black pepper. Depending on your tastes, you can adjust the saltiness. Fry for 5 minutes on medium.
If you want to add a little heat to them, add about 1 Tbsp worth of finely chopped red and green hot peppers. Fry another minute, and then turn off the heat.

Cucumber Salad
Ingredients
3 pounds seedless cucumber, sliced paper-thin
1 1/2 tablespoons sea salt
1/2 cup rice vinegar
1 tablespoon rice wine
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
1green onion, sliced
1 tablespoon toasted sesame seeds
2walnut halves, finely chopped (optional)
1 clove garlic, minced
1 1/2 teaspoons Korean red pepper powder
freshly ground black pepper to taste
1.Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
2.Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.


Cucumber ChoJeolIm
•1 Cup Cucumber
•½ tsp Salt
•2 tsp Sugar
•2 tsp Vinegar
Cut about ⅓ of a cucumber in half lengthwise, and then slice the two halves to get 1 cup.
In a bowl, add the cucumber and ½ tsp of salt. Set it aside for about 15 minutes.
After 15 minutes, rinse the cucumber in cold water twice and drain the water.
Mix the salted cucumber, sugar, and vinegar.
That was simple, right? Keep this in the refrigerator

Bulgogi Recipe – Korean Barbecue Beef 불고기

Author: Savory Sweet Life

Recipe type: Main

Prep time:  10 mins         Cook time:  15 mins         Total time:  25 mins

 Serves: 4

An easy recipe for Korean Barbecue Beef.

Ingredients

•1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.

•⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.

•3 Tbl white sugar

•1 Tbl sesame oil

•3 cloves of garlic, minced

•¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers

•2 green onions including the white parts, finely sliced into small pieces

•2 Tbl toasted sesame seeds

•¼ tsp of red pepper flakes

•2 pinches of black pepper

•optional ¼ tsp. of ginger, finely minced

Instructions

1.       Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!

Collard Greens

Collard Greens with Bacon Recipe
Chef's tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.

 Ingredients

4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces

1 small yellow onion, chopped

2 garlic cloves, minced

2 Tbsp sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Several dashes hot sauce

1/4 cup apple-cider vinegar

2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)

1 cup chicken broth (or water)*

 Method

 1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.

 2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

 3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.

 Yield: Serves 6 to 8.

Kickin' Collard Greens

1 tablespoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2-inch pieces

Directions

1.Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

2.Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

You wanted a collard greens recipe. Here is a Korean one.

•1 lb Collard Greens

•6 Cups Water

•1 tsp Sea Salt

 Seasoning Ingredients

•1½ to 2 Tbsp Soybean Paste (miso)

•½ Tbsp Minced Garlic

•½ Tbsp Red Hot Pepper

•½ Tbsp Sesame Oil

•1 tsp Sesame Seeds

 My collard greens were precut. If you have uncut collard greens, wash them and then cut them into bite sized pieces.

Six Minute Caramels

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1 Combine all ingredients.
2 Cook 6 minutes, stirring every two minutes.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container

watermelon rice krispies

Check out Macey's latest blog post on Watermelon Rice Krispies and other easy recipes!

Need a great treat for your kids this summer? This is a perfect summer treat that your little ones (and big ones) will love.  This combination of Rice Krispies, marshmallows and 
Kool-Aid combine to make an adorable and simple treat.  It is perfectly portable for running around the backyard or mingling at your next barbeque!

What You will Need:  

• 1 bag of marshmallows
• 1 bag of strawberry flavored marshmallows
• 1/2 cup butter
• 8 cups Rice Krispies cereal
• 1 packet of Watermelon Kool-Aid
• 1 packet of Lemon-Lime Kool-Aid
• Nonstick spray
• Chocolate chips or raisins for garnish

What you Do:

Watermelon Rind (Green)

• Spray a 9 inch cake pan with nonstick spray.
• Melt 1/4 cup butter  in a saucepan over medium-low heat. 
• Add the bag of regular marshmallows and mix until melted. 
• Let cook for 1-2 minutes. 
• Add the packet of Lemon-Lime Kool-Aid and stir until combined. 
• Remove from the heat and stir in 4 cups of Rice Krispies cereal. 
• Stir until cereal is well coated.
• Pour the green Rice Krispies into the prepared cake pan. 
• Quickly, press the mixture around the edge of the pan to form the watermelon “rind”. 

**Tip** Spray your hands with nonstick spray and/or use waxed paper to press the mixture into place.

Watermelon Pulp (Pink)

• Melt 1/4 cup butter  in a saucepan over medium-low heat. 
• Add the bag of strawberry marshmallows and mix until melted. 
• Let cook for 1-2 minutes. 
• Add the packet of Watermelon Kool-Aid and stir until combined. 
• Remove from the heat and stir in 4 cups of Rice Krispies cereal. 
• Stir until cereal is well coated.
• Pour the pink Rice Krispies into the center of the prepared cake pan. 
• Quickly, press the mixture so it is level with the watermelon “rind”. 

Let the treats cool and run a knife around the edge of the cake pan to make serving easier.  Pop the watermelon Rice Krispie out of the pan and garnish with your choice of chocolate chips or raisins.  Cut into wedges and enjoy!

Thanks for spending time with us on the Macey's blog.  We hope you enjoy this treat as much as we have enjoyed sharing it with you.  Happy Shopping!