Mini Firm Jello Recipe

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Mini Firm Jello Recipe
Instructions
  1. Put the molds on a tray. It is easier to carry it to the fridge.
  2. In a small bowl pour in the Jello mix and 4 packets of gelatine to each bowl. Stir well. Add 1 1/2 cup of boiling water into each bowl and stir until it dissolves. 
  3. Using a funnel cup, pour the jello liquid into plastic condiment bottles. Pour the liquid into the mold halfway then put it in the fridge until it is firm. I am doing 2 layers. You can do as many layers as you want.
  4. When firm, pour the 2nd layer on top. Put it in the fridge until firm. 
  5. When it is firm, push the jello out. Repeat the steps until done. Enjoy!
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This mini firm jello recipe is perfect as snacks for kids or parties. My toddlers love jello! Every time I make jello, they always make a mess. Instead of eating with their spoons, they will eat it with their hands. Kids will be kids. With these firm jello, it is mess free! So nice that I don’t have to clean up tiny pieces of jello everywhere.

Ingredients:
  • 2 box of 3 oz Jell-O
  • 8 Packet of Knox unflavored Gelatine
  • 3 cups of boiling water, divided in half
Directions:

Put the molds on a tray. It is easier to carry it to the fridge.

I bought these jello mold here. The molds are kind of small so I would recommend buying 3-4 or more.

jello mold

I am using these two Flavored Jello.

Jello

In a small bowl pour in the Jello mix and 4 packets of gelatine to each bowl. Stir well.

jello

Add 1 1/2 cup of boiling water into each bowl and stir until it dissolves.

jello

Using a funnel cup, pour the jello liquid into plastic condiment bottles.

jello

Pour the liquid into the mold halfway then put it in the fridge until it is firm. I am doing 2 layers. You can do as many layers as you want.

jello mold

When firm, pour the 2nd layer on top. Put it in the fridge until firm.

mini jello mold recipe

When it is firm, push the jello out. Repeat the steps until done. Enjoy!

mini jello mold recipe

Stuffed Chicken Wings

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Stuffed Chicken Wings
Instructions
  1. First, debone the chicken wings. Be careful not to cut the skin and yourself.
  2. Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller.
  3. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  4. Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  5. Bake until golden brown, flipping every 15-20 minutes. Enjoy!
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Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor.

bean thread noodles

Peel the carrots and shred them. Then cut them smaller.

shredded carrots

In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

stuffing mix stuffing mix

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

Enjoy!

Sesame Balls

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Sesame Balls
sesame balls
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
sesame balls
Instructions
  1. Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  2. Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  3. Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  4. Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  5. On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  6. Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!
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Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls

On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls

Teriyaki Chicken Casserole

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Teriyaki Chicken Casserole
Instructions
  1. First, cook the rice according to the directions on the package. Stir it occasionally so the rice don't get burnt on the bottom. It should be ready in 10 minutes. 
  2. Dice the chicken thighs. In a large skillet, cook the meat until it is cooked.
  3. Cut the broccoli and the baby carrots (the long way). When the chicken is cooked, add in the veggies.
  4. Add 1/4 cup of the stir fry sauce and stir. Stir in salt and black pepper as well. Put the lid on the pot to simmer. This will help soften the veggies faster. 
  5. When the veggies are soften, add in the rice. Stir well.
  6. Put it in a pan and serve. Enjoy!
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I’ve received the Uncle Ben’s Flavor Infusions voxbox from Influenster and decided to make Teriyaki chicken casserole with the chicken & herb flavored rice. I got this product free for testing and reviewing purposes. All opinions are my own.

uncle ben's flavor infusion chicken & herb

This chicken & herb flavored rice smells good just like chicken and herbs. The smell reminds me of the chicken flavored ramen noodles. It’s also very easy to make. On the back of the packaging there is a direction on how to cook the rice. The rice taste good. My husband agrees too. It’s really flavorful. It goes really well with my teriyaki chicken casserole. Perfect for family dinner, gatherings, and pot luck.

Ingredients:
  • 1 Pack Uncle Ben’s Flavor Infusion Chicken & Herb Rice (Or 2 cups of any rice)
  • 4 Chicken thighs or 2 breasts, diced
  • 2 Crown Broccoli
  • 2 Cups Baby Carrots, cut
  • 1/4 Cup Stirfry sauce (Recipe Here)
  • Salt, to taste
  • Black pepper, to taste



Directions:

First, cook the rice according to the directions on the package. Stir it occasionally so the rice don’t get burnt on the bottom. It should be ready in 10 minutes.

Uncle Ben's flavored infusions rice

Dice the chicken thighs

diced chicken

In a large skillet, cook the meat until it is cooked.

Cook the chicken

Cut the broccoli and the baby carrots (the long way)

cut carrots and broccoli

When the chicken is cooked, add in the veggies.

Stirfry

Add 1/4 cup of the stir fry sauce and stir. Stir in salt and black pepper as well. Put the lid on the pot to simmer. This will help soften the veggies faster.

simmer veggies

When the veggies are soften, add in the rice. Stir well.

teriyaki chicken casserole

Put it in a pan and serve.

teriyaki chicken casserole

teriyaki chicken casserole

Enjoy!

teriyaki chicken casserole

Baked Teriyaki Wings

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Baked Teriyaki Wings
baked teriyaki wings
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Prep Time 10 minutes
Cook Time 40 minutes
Servings
baked teriyaki wings
Instructions
  1. Preheat the oven to 350 Degrees. Rinse and clean the chicken wings then cut them. Pat them dry with a paper towel and put them in a bowl.
  2. Add garlic powder, salt, and black pepper to the chicken and mix well.
  3. In a small bowl of all purpose flour, dip the chicken in until covered in flour.
  4. Place the floured wings onto a baking sheet. Bake them for 30 minutes flipping them at 15 minutes.
  5. While the wings are baking, mix the sauce and sesame seeds together.
  6. Take the wings out of the oven. Spread the sauce on both sides of the wings and bake again for 5-10 minutes.
  7. If you try my recipe, please let me know if you like it. Enjoy!
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Since I was making wings, I decided to make two different types: baked teriyaki wings and spicy Korean bbq wings. These baked teriyaki wings are very flavorful and finger licking good! Perfect for any occasions.

Ingredients:
  • 1/2 cup All purpose flour
  • 1 lb Chicken wings
  • 1 tsp Garlic powder
  • 1 tsp Sesame Seeds
  • 1/2 cup Mixed Sauce (Recipe Here)
  • Black pepper, to taste
  • Salt, to taste



Directions:

Preheat the oven to 350 Degrees.

Rinse and clean the chicken wings then cut them. Pat them dry with a paper towel and put them in a bowl.

chicken wings

Add garlic powder, salt, and black pepper to the chicken and mix well.

chicken wings

In a small bowl of all purpose flour, dip the chicken in until covered in flour.

chicken wings

Place the floured wings onto a baking sheet. Bake them for 30 minutes flipping them at 15 minutes.

Chicken wings

While the wings are baking, mix the sauce and sesame seeds together.

Take the wings out of the oven. Spread the sauce on both sides of the wings and bake again for 5-10 minutes.

baked teriyaki wings

baked teriyaki wings

If you try my recipe, please let me know if you like it. Enjoy!

Try out my spicy Korean bbq wings too!