Crunchy Asian Ramen Noodle Salad

from gimmesomeoven

Notes: Can't remember for sure as its been a while. I enjoyed the mango in it. I think I wondered about adding craisins? I did toast in the oven and liked that. Didn't have edamame and want to try that next time.

YIELD: ABOUT 8 SERVINGS

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!

PREP TIME: 10 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

Twix Cookies

from thisgrandmaisfun.com

Notes: This is a great twist on Mom's Twix bars from growing up that I always love. I used Kraft's caramels and they worked great.

TWIX COOKIES

 

Author: Made From Pinterest

Recipe type: Dessert

INGREDIENTS

• 1½ cups softened butter
• 1 cup powdered sugar
• 3 cups flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 15 oz caramel **See notes
• 2 cups milk choc chips
• 2 tsp shortening

INSTRUCTIONs:

1. Preheat oven to 350 degrees
2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
3. On a lightly floured surface, roll dough out to ½ inch thick.
4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
5. Place round cookies on a lightly greased cookie sheet.
6. Bake at 350 for 14-16 minutes.
7. Let cookies cool.
8. Melt caramel and spread the caramel over the cooled cookies.
9. Let caramel cool completely.
10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
11. Spread melted chocolate over cooled caramel.
12. Let chocolate set before serving.
13. Do not put in the refrigerator as it will discolor the chocolate.

NOTES

I use Peter's caramel which comes in a 5 lb block. You can just cut off what you need, melt it and it's ready to go. If you use the Kraft caramels, follow the instructions on the bag for melting.

Shortbread recipe adapted byFood Network

S'mores Cookie Bars

from chocolate chocolate and more

Notes: I like that this recipe uses regular marshmallows as I usually have those on hand. Have made these twice. Liked them better the first time because I think I followed the directions more exactly.

S’mores Cookie Bars

Yield: 16 bars

Ingredients

• 3/4 cup graham cracker crumbs
• 4 tablespoons butter, melted
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup mini marshmallows plus a few extra for the top
• 1 regular sized milk chocolate Hershey Bar

Instructions

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1. Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
2. Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again. Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows. Spoon Cookie dough on top of cookie crust as evenly as possible. Don't worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 20 minutes.
3. While bars are cooking, break candy bar into sections and place in freezer. 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.

Microwave 5 min. Hummus

from Minimalist Baker

BEST EVER 5 MINUTE MICROWAVE HUMMUS

 

Prep time

1 min

Cook time

4 mins

Total time

5 mins

 

6-ingredient hummus that comes together in 5 minutes and magically transformed into the best hummus thanks to the MICROWAVE! Trust me. It’s the best hummus I’ve ever made at home!

Author: Minimalist Baker

Recipe type: Appetizer

Cuisine: Mediterranean, Vegan, Gluten Free

Serves: 8

Ingredients

• 1 15-ounce can chickpeas, NOT drained
• 2-4 cloves garlic (depending on how garlicky you prefer it)
• 1/2 cup tahini
• 2 Tbsp fresh lemon juice
• 3/4 – 1 tsp sea salt, depending on how salty you prefer it
• 1-2 Tbsp extra virgin olive oil

Instructions

1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
3. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer. I find 3/4 tsp salt to be the perfect amount.
4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

Notes

*Recipe created by Rebekah and Justin Hubbard, and shared by my lovely friend, Lisa.

Nutrition Information

Serving size: ~1/4 cup Calories: 157 Fat: 10g Saturated fat: 1.4g Carbohydrates: 12.9gSugar: 2.7g Sodium: 239mg Fiber: 1.4g Protein: 5.2g

Perfect Potatoes Au Gratin

from Mom/Walters

Note: If you are tired of "funeral potatoes", this is a welcome change. It calls for a lot of cream which makes them really yummy, but you could probably use 1% milk and they would still be very good.

Ingredients:

4 whole Russet potatoes, scrubbed clean
1 1/2 C heavy cream
1/2 C whole milk
2 tsp flour
3 or 4 garlic, finely minced
1 tsp salt
Freshly ground pepper, to taste
1 C sharp Cheddar cheese, freshly grated

Directions:
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 min until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

Chocolate Chip Coffee Cake

from Walters

Ingredients:
1 C butter
1 C sugar (I half this and like it better)
2 eggs
1 C sour cream
1 tsp salt
2 tsp bakking soda
2 tsp vanilla
2 C sifted flour

Topping
1/4 C suar
1/3 C firmly packed brown sugar
1 tsp cinnamon
1 C chopped pecans or walnuts
1 6-oz package chocolate chips

Directions: In a large bowl, cream butter and sugar together until smooth. Add eggs, sour cream, baking powder, salt, soda, and vanilla. Gradually add flour and mix well. Preheat oven to 350.

Mix topping ingredients together in a small bowl. Sprinkle a greased tube pan with 1/4 of the topping.
Alternate layers of topping and batter. There should be 4 layers of topping and 3 layers of batter. Bake for 45-60 min or until knife comes out clean.

Corn Dip

from Walters

Ingredients:
1 can of shoe peg corn
8 oz chopped banana peppers
8 oz. shredded cheddar/Monterey jack
2 t mayo
2 T sour cream

Directions:
Drain the corn and peppers. Mix it all together.