P.F. Chang's Lettuce Wraps

Yield: 3 Servings
Cuisine: Asian

Ingredients:

3 tablespoons Vegetable oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons Onions; chopped
1 teaspoon Garlic; minced
4 -5 leaves iceberg lettuce

Special; Sauce
1/4 cup Sugar
1/2 cup Water
2 tablespoons Soy sauce
2 tablespoons Rice wine vinegar
2 tablespoons Ketchup
1 tablespoon Lemon juice
1/8 teaspoon Sesame oil
1 tablespoon hot mustard
2 teaspoons Water
1 -2 teaspoon garlic and red chile paste

Stir; Fry Sauce
2 tablespoons Soy sauce
2 tablespoons Brown sugar
1/2 teaspoon Rice wine vinegar

Instructions:

1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you're ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16 Top with"Special Sauce".

Mom Warner's Carmelita Bars

Beat together:
1 c. canola oil
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla

Then add and mix in:
2 c. flour (can use 1/2 whole wheat)
1 tsp. salt
1 tsp. baking soda

Then add and mix in:
1/4 c. water
3 c. quick oats

You will also need (and set aside):
1 bottle carmel ice cream topping (preferable Mrs. Richardson's Butterscotch Carmel Topping)
2-4 Tbs. flour (mix into carmel topping to thicken)
Chocolate chips

Press 2/3 of the cookie dough into an ungreased jelly roll pan (10x15). Cook at 350 degrees for 12 to 15 minutes. Take out of the oven and pour the bottle of carmel topping (with the flour mixed in) over partially baked dough. Sprinkle chocolate chips over carmel topping. Then crumble as best as you can, remaining 1/3 cookie dough over chocolate chips. Return to the oven and bake for approximately 20 to 25 minutes more. Don't overcook. Cool completely before cutting.

Mom Warner's Cream Cheese Frosting for that great carrot cake!

1 cube butter or margarine (room temp.)
8 oz. pkg. cream cheese (room temp.)
1 tsp. vanilla
1 lb. powdered sugar (use more or less for desired consistency)
dash of salt

Beat butter and cream cheese together, then add the rest of ingredients and beat untill smooth and fluffy.

Yummy Weight Watchers Choc. Muffins

1 pkg. chocolate cake mix
1 can (15 oz.) pumpkin
3 eggs
1/4 cup water

Thoroughly mix all ingredients together. Fill muffin cups. Bake at 350 degrees for 12 to 15 minutes. Make sure they are dry on top, or insert toothpick to check, because they are very moist. Enjoy!