Get in my belly! Recipe Thursday

*Tomorrow is the last day to enter my giveaway for a set of 3 cards that feature Stesha's photography,
be sure to enter!
Happy birthday to my father-in-law, John, hope you have a wonderful birthday!
I have a present for you all today, I have two recipes to share for your delight! Not just a weekly dessert for you but also a delicious, yummy, not fried, contains no MSGs Chinese dish. The name of this dish is oyster sauce beef with vegetables, and of course I serve it over rice, but be sure never to stick your chopsticks into the rice bowl, it is a symbol of someone dying in Japan, remember that next time you stick your chopsticks in your rice bowl. Onto the recipe!

There are two sauces for this dish, the first sauce you marinate the meat in. For the first sauce you need, 1 tablespoon of soy sauce, 1 tablespoon of oil, 3 tablespoons of water, 1/4 teaspoon of baking soda and 2 tablespoons of cornstarch, salt and pepper.

In a large freezer bag, combine all these ingredients. 

Thinly slice the beef and put the slices into the bag and let it marinate for an hour or up to 24 hours.

I bought a stir fry mix bag of vegetables at the store, but you can use whatever vegetables you prefer. 

To make the second sauce, in a small bowl add 3 tablespoons of chicken stock, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 1 teaspoon of sugar.

In your wok, preheat some oil and add the sliced beef, and cook it for about 1 minute.

 Remove it from the wok, but keep it warm as you set it aside. Now you will cook the vegetables. In the same wok, add 2 tablespoons of oil, then add 1/2 teaspoon of garlic and finally the stir fry vegetables. 

Cook them for about 1-2 minutes then add the meat back into the wok. 

Add the second sauce you made to the wok and cook the meat all the way, then serve the oyster sauce beef and vegetable over a bowl of rice!

Now for the second recipe! Chocolate covered cheesecake bites.

For this recipe you need 1 1/2 cup graham cracker crumbs, 1/2 cup chopped pecans, 1/4 cup melted butter, 2 packages (8oz. each) of cream cheese, 1/2 cup sugar, 1/4 cup sour cream, 2 eggs, 1/2 teaspoon of vanilla extract, 24 ounces of semisweet chocolate, 3 tablespoons of shortening.

Preheat the oven to 325 degrees.  Then you will make the crust. Get a 9X9 pan, line it with foil, and grease the foil. In a small bowl, combine the graham cracker crumbs, chopped pecans and melted butter. I had to grind my graham crackers prior into crumbs.

Press the combined graham cracker crumbs, pecans and butter into the bottom of the square pan and set it aside.

In your mixing bowl, beat the cream cheese, sugar and sour cream together until smooth. 

Crack the eggs and add them into the cream cheese mixture, and the vanilla extract. Pour this over the crust and bake it for 35-40 minutes or until the center is set. Cool the cheesecake, refrigerate it until it is chilled, then freeze the cheesecake overnight. Take the cheesecake out of the pan, cut it into square. Prepare the chocolate in a microwave safe bowl, and melt the chocolate. Then dip the cheesecake squares a few at a time. Keep the remaining cheesecake squares in the freezer until you are ready to use them. Keep the dipped cheesecake squares in the refrigerator until ready to serve.

Hope you all enjoy the treats, just eat, smile and enjoy!