Lettuce Wraps
1/4 cup chicken broth
4 tablespoons plus 4 teaspoons reduced-sodium soy sauce, divide
2 tablespoon sherry 1-1/2 teaspoons cornstarch
1 pound ground chicken
1 teaspoon olive oil
1/c cup matchstick carrot
2 teaspoon minced fresh ginger root
2/3 cup plum or seedless raspberry preserves
4 teaspoons hoisin sauce
1/8 teaspoon hot pepper sauce
2 green onion, thinly sliced
8 Bibb or Boston lettuce leaves
vermicelli noodles
1/2 cup coconut milk
sliced cucumber
peanuts, chopped
cilantro
In a small bowl, combine the broth, 4 tablespoons soy sauce, sherry and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger; cook and stir for 2-3 minutes or until carrot is tender.
Meanwhile, bring a medium sized stockpot to a boil. Add in coconut milk and cook vermicelli till al dente. Drain and set aside.
To prepare dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion.
Serve chicken mixture on top of lettuce with carrots, cucumber, cilantro, and peanuts.
Caramel Ice Cream Sandwich Cake
12 ice cream sandwiches
1 jar (16 ounces) caramel ice cream topping
Toffee candy bits
1 carton (8 ounces) frozen whipped topping, thawed or whipping cream
Parchment paper
Arrange 4 sandwiches in the loaf pan. Microwave caramel sauce 15-30 seconds to warm; stir. Spread one-half of caramel sauce over ice cream sandwiches. Sprinkle with Heath candy bits and spread with 1/2 of the whipped topping. Repeat with ice cream sandwich layer, caramel sauce, candy bits and whipped topping. Finish with more candy bits and chocolate chips. Cover and freeze for 2 hours.
