Ramen Noodle Cabbage Salad

by Wendy Kaupa

Mix together:
1 bag shredded cabbage (coleslaw)
8 green onions, sliced
1/2 cup sunflower seeds
2 pkgs Ramen noodles(oriental flavor) uncooked and broken

Dressing:
1 cup olive oil
2 tbsp vinegar
4 tbsp sugar
2 tsp salt
1 tsp pepper
2 Ramen noodle seasoning pkgs

mix dressing and pour over salad just before serving

Easy Lemon Squares

by Anjelica Wolf

1 box Angel Food Cake mix
1 can Lemon pie filling

Mix together and bake in a 9x13 cake pan at 350 degrees for 20 minutes. As they are cooling, sprinkle them with powdered sugar if you wish.

Chipotle Black Beans

by Jen Jaromin

Ingredients:

2 tbsp olive oil

1 bell pepper, chopped

2 cloves garlic, minced

1-2 tsp ground cumin

1/4 tsp ground cinnamon

1 can black beans, drained and rinsed

1/2 cup salsa or picante sauce

1/2 cup water

1/2 tsp chiles in adobo sauce, chopped, or more to taste**

**the chiles in adobo sauce are sold in a little can near the taco stuff - it's pretty much just cooked chiles in a smokey/spicy chipotle sauce - they are delicious!**

Recipe:

Heat oil in pan over medium heat. Saute pepper and garlic until tender, about 5-7 minutes. Stir in cumin and cinnamon, cook for 1 minute until fragrant. Stir in black beans, salsa, water, and chiles. Cook, stirring occasionally, until most of the liquid is gone (times vary based on size of pan). Season with salt and enjoy!

Coconut Rice Pudding

by Nyssa Rupp

INGREDIENTS

1. 1 quart whole milk ( I use 2% to cut the fat)
2. 1 cup arborio rice (about 8 ounces)
3. 1/2 cup sugar
4. One 14-ounce can unsweetened coconut milk ( I use lite coconut milk...also to cut the fat)
5. 1/2 cup coarsely shredded unsweetened coconut
6.  
   1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
   2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
   3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.
7.  

Thai Shrimp Fresh Spring Rolls

by Julie Drinkwater


1 pkg spring roll rice paper wrappers
1 bunch bean thread noodles
1 cucumber peeled, seeded and cut julienned
1/2 lb small cooked shrimp, cut in half
4 Tbls cilantro chopped
2 Tbls mint chopped
4 cups shredded cabbage
1 carrot cut julienned
1 bunch scallions cut in skinny strips lengthwise and about 2" long
Large bowl of hot water

Directions:
Soak bean thread noodles, drain and set aside.  Chop cucumber, carrot, cabbage, herbs, scallion and shrimp and layout on workspace. Place one wrapper at a time into pan of water. Let rest until it is soft.  Lay wrapper onto workspace and place a few of everything onto wrapper in the same direction. I start with shredded cabbage, approx 1 Tbls bean thread noodles, cucumber, carrots, herbs, onions, and shrimp.  Fold sides in and then roll up.


Peanut Curry Sauce

1/2 can Lite coconut milk
3/4 cup peanut butter
1 Tbls Red curry paste
1 Tbls fish sauce
1 Tbls lime juice
1 Tbls crushed garlic
1 Tbls chili sauce

Mix all ingredients.  Add more coconut milk to desired consistency for spooning onto rolls.

Strawberry Toasted Pecan Salad

by Becky Cleaver

1 lb mixed greens or spinach

Sliced strawberries or pineapple chunks

Toasted pecans or sesame seeds – toast in 1-2T butter for 10 minutes at 350 degrees

Dressing:

1/3 c cider vinegar

2 T minced onion

1 t dry mustard

1 t salt

¾ c sugar

1 c oil

1 ½ T poppy seeds

Caramel Apple Bites

by Angela Horton

Ingredients

• 
  FILLING:
• 1/3 cup finely chopped unpeeled apple
• 1/3 cup evaporated milk
• 1/3 cup sugar
• 1/3 cup chopped walnuts
• 
  DOUGH:
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 
  TOPPING:
• 1 package (14 ounces) caramels
• 2/3 cup evaporated milk
• 
  Green toothpicks
• 1 cup chopped walnuts

Directions

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
• Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
• Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
• In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set. Yield: about 3 dozen.