Ants On A Branch Recipes

5 INGREDIENT CRANBERRY ORANGE CHICKEN SALAD

Steps:

• Open the can of chicken and drain the water.
• Put chicken into medium size bowl and shred with fork.
• Add dried cranberries, almonds and oranges, mayo and mix well.
• Season with salt & pepper to taste and spoon celery into celery boats for Chicken Salad Logs or use celery sticks as dippers for the perfect crunch!

ANTS CLIMBING A TREE (MA YI SHANG SHU)

Steps:

• Soak the dry noodles in cold water for 10 minutes. Rinse, drain and set aside. In a wok over medium heat, add the oil and minced ginger. Cook the ginger for about a minute, and add the spicy bean sauce. Let that cook for another minute, and then add the ground pork (or chicken). Stir-fry until the meat is cooked through.
• Add the chicken stock, sugar, dark soy sauce, and light soy sauce. Bring everything to boil. Once boiling, add the glass noodles and scallions. Quickly stir everything together for 1-2 minutes. Serve alone, or with steamed rice!
• Seriously. How easy was that?

ANTS ON A BRANCH

Steps:

• With a butter knife, scrape a flat spot on the bottoms of 12 chocolate covered malt balls.
• Place the chocolate chips in a shallow microwave safe bowl, microwave on high for 1 minute, stir and microwave for 30 seconds more.
• Set the four pretzel rods on a wire cooling rack to keep them from rolling. Place a piece of waxed paper under the rack to collect any drips, then drizzle on the melted chocolate.
• Before the chocolate sets, press three malt balls, flat side down, on each pretzel to create an ant's body. For legs, dip the ends of six crunchy chow mein noodles into the chocolate and stick them on the pretzel. Use more chocolate to attach mini chocolate chips for eyes and snipped licorice antennae.

ANTS IN TREES

Steps:

• Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
• Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
• Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
• Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.

ANTS ON A TREE

Steps:

• Heat a pan with some oil over medium heat. Add the pork and garlic to the pan and cook until the flavor permeates and the pork browns. Then turn the heat to medium-high, add the cabbage and carrots, and stir-fry until the vegetables soften. Next, add the noodles, soy sauce, onions, sugar, ginger and pepper, and continue to stir-fry until all of the ingredients are mixed and the entire dish is coated with soy sauce. You will know when it is done is when the whole dish is steaming hot, light brown and the noodles are transparent with a shiny glaze.
• To assemble, use cooking tongs to hold and twist the stir-fry and transfer on to a platter.

SUNNY'S RANCH ANTS ON A LOG

Steps:

• 1. Mix the spread. In a bowl add cream cheese, sour cream and Hidden Valley® Original® Ranch Dips Mix. Fold with a rubber spatula until combined.
• 2. Toast walnuts. In a pan on medium heat add walnuts and toast while tossing until fragrant and a sample is warm throughout, soft and slightly chewy. Remove from heat and allow to cool.
• 3. Mix toppings and assemble. In a shallow bowl toss walnuts, raisins and cranberries. Fill the concave side of each celery section with the cream cheese spread. Press each "log" spread-side-down on the topping mixture to get toppings to stick. Serve room temperature with the filled side facing up.

SUNNY'S BUGS ON A LOG

Steps:

• For the filling: Add the peanut butter, cocoa powder, honey, cinnamon sugar and avocado to a food processor and blend on high until smooth and aerated. Scoop into a piping bag or sealable plastic bag. Refrigerate for 10 to 15 minutes.
• For the logs and insects: Choose a tip for piping or cut a hole in the corner of the plastic bag. Place the celery leaves in the recess of the celery stalks and pipe the filling over them, leaving a bit of the leaves sticking up on the sides of each. Top with one of each "insect"--a raspberry, raisin, dried cherry and pretzel--along the length or make logs to your liking.

GET RID OF ANTS, ANTS, ANTS

Steps:

• Mix the sugar and Boric Acic well.
• Add the warm water slowly, mixing all the while so it won't be too lumpy.
• Store in a jar.
• When ready to use, put cotton into the top of a jar lid to fill it, and then saturate the cotton to the top.
• Place where you want it; make several if you need it.
• Will keep for a long while.
• NOTE: I usually drip a drop or two over the edge of the lid to rest on the counter so they will find it sooner.
• It sometimes takes a little while for them to find it, but find it they will.
• When they do, let them alone; you will want to kill them because they look so creepy; but don't because they will hang over the edge of the lid and drink, drink, drink, and then take it back to the nest.
• Almost over night, they will be gone.

ANTS ON A LOG (LUNCH BOX SURPRISE)

Steps:

• Fill celery with cream cheese spread and smooth with knife.
• Add a row of raisins for the "ants.".

ANTS ON A LOG

Steps:

• Spread cream cheese inside the hollow of each celery stalk. Arrange dried fruit on top, and cut celery in half.