Raspberry Lemonade (Cheesecake Factory Copycat)

Ingredients

• 1 cup water
• 1 cup sugar
• 1 cup freshly squeezed lemon juice
• 1 1/2 cups fresh or frozen raspberries
• Extra sugar for the rim of your glass

Instructions

1. Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
2. Puree the raspberries in a blender or food processor and pour in the simple syrup and lemon juice.
3. Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
4. Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.

Source:

http://bunsinmyoven.com/2012/05/09/raspberry-lemonade-cheesecake-factory-copycat/

Blueberry Pancakes

Ingredients

• 2 cups buttermilk
• 2 cups AP flour 
• 2 tbsp sugar 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• pinch of salt
• 1 large egg 
• 4 tablespoons butter, melted
• 1 cup fresh blueberries or frozen blueberries

Directions

1. Whisk together the flour, sugar, baking powder, baking soda and salt. 
2. In another bowl, stir the egg and butter into the buttermilk.
3. Slowly add the dry ingredients to the wet in two batches until just combined. Lumps are good! Barely mix in the blueberries. Be careful, they're fragile!
4. Drop 1/4 cup of the batter onto a warmed pan over medium heat. 
5. Cook the first side until bubbles start to appear, about 2-3 minutes. Flip the pancakes and cook for another minute on the other side, making sure it's cooked through. 
6. Repeat until all the batter and blueberries are gone.

Source:

http://www.lovintheoven.com/2012/05/blueberry-pancakes.html

Oreo Stuffed Chocolate Chip Cookies

Ingredients

• 2 sticks butter, softened
• 3/4 cup packed brown sugar
• 1 cup white sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 10 ounces semi-sweet chocolate chips
• 1 package Oreo cookies - I used Double Stuf

Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined.
3. In a separate bowl, mix the flour, baking soda, and salt. Slowly add to the wet mixture and combine thoroughly. Stir in the chocolate chips.
4. Chill the dough for 15 minutes to make it easier to work with and to keep the dough from spreading when baking.
5. Using a cookie scoop place one scoop of dough on top of an Oreo cookie. Place another single scoop on the bottom of the Oreo to create a cookie sandwich. Seal the edges together to completely close in the Oreo.
6. Place the balls of cookie dough on a parchment lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.

Source:

http://bunsinmyoven.com/2011/01/19/oreo-stuffed-chocolate-chip-cookies/

Japchae (Chapchae)

Japchae (잡채) is a stir-fried noodle dish mixed with slightly cooked vegetables. The noodle is made with yam starch and it looks similar to vermicelli.  It is one of most served party foods. You can serve it as a side dish or a main dish. Also you can make Japchae rice by simply putting Japchat on the top of rice.

8 oz Dangmyeon (yam starch noodles)
thinly sliced mushrooms
1/2 thinly sliced carrot
1/2 thinly sliced onion
1/2 thinly sliced bell pepper
1/2 thinly sliced sesame leaves
soy sauce 3T
minced garlic 1T
sugar 1T
sesame oil 1/2T
pepper little bit
salt little bit

1. Soak Dangmyeon (noodles) in cold water for 1 hour until the noodles get softened. Drain water.
2. Stir fry sliced mushrooms and other vegetables separately except sesame leaf.
3. Stir fry the noodles and all cooked vegetables quickly.
4. Put them in a big bowl and add sesame leaves.
5. Add soy sauce, sesame oil, garlic, sugar and pepper and mix them well. If it is too blend, add salt.

Source:

http://www.korean-food-recipe.com/japchae-chapchae/

Korean Seaweed Soup - Miyeok Guk

Seaweed is amazingly effective at stimulating healthy milk production in nursing moms. Seaweed is also an excellent blood cleanser and is believed to support optimal brain function, making it a staple for Korean students, especially the night before an important exam.

1 (1 ounce) package dried seaweed
1/4 pound beef top sirloin, minced
2 teaspoons sesame oil
1 1/2 tablespoons soy sauce
1 teaspoon salt, or to taste
6 cups water
1 teaspoon minced garlic

1. Soak seaweed in water. When soft, drain, and cut into 2 inch pieces.
2. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Source:

http://www.korean-food-recipe.com/korean-seaweed-soup-miyeok-guk/

Spicy Rice Cake - Tteokbokgi

Dukbokgi is a very popular snack in Korea. It is spicy and a bit sweet. You can add ramen (instant noodle) and a boiled egg.

Korea Rice Cake 2 Cups
Red Chili Paste 2T
Red Chili Powder 1T
Oil 1t
Sugar 1T
Soy Sauce 1T
Minced garlic 1t
Sliced green onion as garnish
Water 1 Cup
Sliced Fish Cake (Oden) 1/2 Cup

1. Boil water and oil in the Pan
2. Add chilly paste, chilly powder, sugar, soy sauce to the pan and stir them for 1 minute.
3. Add garlic, rice cake and fish cake to the pan.
4. Stir them well and cook for 5-10 minutes in medium heat until rice cake is fully cooked.

Source:

http://www.korean-food-recipe.com/tteokbokgi/