Thought for Food

8 tsp soy sauce
8 tsp unseasoned rice vinegar
1/4 cup cold water
2 tbsp sugar
1/4 tsp salt
1 1/2 tsp minced ginger
1 tsp minced garlic
1 tsp cayenne pepper
1/4 cup peanut butter
3 tbsp Peanut oil
3 tbsp Sesame oil

measuring spoons,
measuring cups,
spatula,
blender


1. Blend the first 8 ingredients in a blender on high speed for 1 minute.
2. Add the peanut butter and blend for another minute.
3. Combine the oils and drizzle into the blender at low speed until everything is completely
incorporated.

This sauce is great for dipping chicken wings. It can also be drizzled over chicken fingers or fried tofu for a Thai taste.

8 oz package of cream cheese-softened
1/4 cup sugar
1 package instant vanilla pudding
2 cups heavy whipping cream
1/8 cup milk
17 oz package of guava paste
1 1/2 cups whipped topping
deep dish pre-made graham cracker or chocolate pie-crust

one mixing bowl
measuring cups
spatulas
electric mixer

1. Mix the 1st four ingredients together. This will be very thick. Scrape the beaters and the
sides of the bowl.

2. Smooth 1/2 of this mixture into the pie crust. Make sure it is level. Put the pie in the 'fridge.

3. Slice the guave paste into small pieces.

4. Add the guava slices and the milk to the remaining cheese mixture.

5. Mix until the guava is as almost incorporated. (You may need to add a little milk more
milk.) Not all the guava will mix in. This should be the consistency of sour cream.

6. Smooth 1/2 of this mixture over the cheese mixture in the pie crust. Make sure it is level.
Put the pie in the 'fridge.

7. Carefully fold the whipped topping into guava mixture. Be careful to fold and not mix,
because you don't want the whipped topping to collapse.

8. Smooth this mixture over the guava mixture.

9. Refridgerate for at least 3 hours, preferably overnight.

2 cups heavy whipping cream
1/4 cup white sugar
16 oz cream cheese softened
1/2 can (7 oz) sweetened condensed milk
6 oz Herseys Dark Chocolate
pre-made oreo pie crust

garnish:
strawberry sauce (can be found in the ice cream aisle)
dipping chocolate
fresh strawberries
chocolate chips

Two large bowls
measuring cup
spatulas
mixer
small bowl for melting chocolate

1. Put the cream in a bowl and mix it on high until the cream begins to firm up.
2. Slowly add the sugar and continue to mix until whipped.
3. Add the cream cheese and mix until smooth.
4. Add the condensed milk and mix until smooth.
5. Put half of the cheese mixture into another bowl.
5. Chop the chocolate and put it into a microwave safe bowl.
6. Microwave the chocolate for 30 seconds. Stir and if needed microwave it for 10 seconds at a
time until it is melted.
7. Stir the chocolate into 1/2 of the cheese mixture until it is fully integrated.
8. Fill the pie crust with first a heaping spoon of the white cheese mixture then one of the chocolate cheese mixture. Alternating white with chocolate until it is full.
9. Take the sharp point of a knife and zig-zag it through the mixture to create a marbled effect.
10. Refrigerate for at least 2 hours and leave it refrigerated until ready to serve.

To Plate:
1. Remove the stems from fresh strawberries. Dip in melted chocolate (See 5 & 6 above) with a fork. Lay on a plate covered in wax paper and refrigerate.

2. Heat strawberry sauce. Drizzle each plate with sauce.

3. Put the pie slice on the strawberry sauce covered plate.

4. Place a strawberry beside the pie slice and sprinkle the whole dish with chocolate chips.

The Girl Loves to Cook. The Girl Loves to eat. She will share some of her favorite recipes with you. Feel free to use them, but don't pass them off as your own. Give credit where credit is due. She is writing a book of recipes.