Asian Nachos

I missed the meeting where these were served but I've had them several times and they are awesome!!  Thanks, Suzie!

Asian Nachos

1 pkg. wonton wrappers (found by the produce section of the grocery store)
2 cups cooked rice
1/2 can black beans
1/2 can corn
2 chicken breasts, cooked and shredded
Mozarella cheese
Shredded carrots
Cilantro (optional)
Peanut Sauce (recipe below)

Broil wonton wrappers until golden brown and toasted.  Mix cooked rice, black beans, and corn.  Place crisp wonton wrappers on plate.  Layer with desired amounts of rice mixture, chicken, cheese and peanut sauce.  Microwave or bake until cheese is melted.  Add shredded carrots and cilantro.

Peanut Sauce

1/4 c. sugar
1/4 c. peanut butter
3 tbsp soy sauce
4 tbsp water
2 tbsp oil
1 tsp minced garlic or 1 clove

Combine all ingredients in a sauce pan.  Heat until combined, stirring constantly, let it just come to a boil.  Remove from heat and let stand to thicken.

Oatmeal Cake

A special thanks to Maren's mother-in-law for passing down this delightful dessert.  I have yet to meet a mouth that didn't put aside all New Year resolutions to taste such goodness.  It's simply irresistible!

Oatmeal Cake

1 1/2 c. rolled oats
1 1/2 c. boiling water
1/2 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp vanilla
1 1/2 c. flour
1/2 tsp salt
1 1/2 tsp baking soda

Pour boiling water over oatmeal and let stand for five minutes.  Add butter, sugars, eggs, and vanilla and mix thoroughly.  Sift dry ingredients together, add to the wet ingredients and combine.  Put in a greased 9x13 pan and bake at 375 degrees for 25-30 minutes.


Coconut Frosting

Make your frosting as soon as your cake comes out of the oven and spread it on the cake while still warm.  That way the sauce of the frosting sort of seeps into the cake, adding to its fabulous deliciousness.

2/3 c. evaporated milk
2/3 c. brown sugar
2 egg yolks
1/4 c. butter
1 1/2 tsp vanilla
2 c. coconut
1/2 c. chopped pecans (optional)

Wisk milk, brown sugar, and egg yolks together in a saucepan.  Add butter and cook over medium heat, stirring constantly, until thickened, about 10 minutes.  Remove from heat and add vanilla and coconut (and pecans if wanted).  Spread over warm cake, let cool then refrigerate until you eat.  Store in refrigerator.