Chinese Cabbage Salad

1 (3 ounce) package ramen noodles, crushed (Can toast with Cashews - optional)

10 ounces cashew pieces (Can toast with ramen - optional)

1 (16 ounce) package shredded coleslaw mix

1 bunch green onions, chopped

1/2 cup white sugar

1/2 cup vegetable oil

1/4 cup cider vinegar

1 tablespoon soy sauce

Toss the first four ingredients in a large bowl.  In a blender or even in a quart jar, combine the sugar, oil, vinegar and soy sauce and mix well.  Pour over salad and mix.

If I am making this as dinner as opposed to a side, I add some grilled chicken, chopped or shredded.

Chocolate Ganache

Chocolate Ganache

1/2 cup heavy cream
6 - 8 oz. of chocolate, chopped (bittersweet, semi-sweet, milk - use your favorite or mix them)
1/2 tsp. vanilla

Place chocolate in a blow.  Heat the cream in a small saucepan over medium heat until hot and steamy.  Once the cream is hot pour it over the chocolate and let sit for 5 minutes.

Stir the mixture until completely incorporated, gently stir in the vanilla.  Let the ganache cool and thicken.

*For Ganache Frosting, refrigerate overnight or freeze until set, and then whip with your whisk attachment until fluffy.

Peanut Butter Roll Outs

Peanut Butter Roll-Out Cookies

1/2 c. unsalted butter

1/2 c. creamy peanut butter

1/2 c. light brown sugar

1/2 c. white sugar

3/4 tsp. salt

1/2 tsp. baking soda

2 tsp. vanilla

1 egg

1/4 c. sour cream

3 Tbsp. cornstarch

3 c. flour

Beat together the butter, sugar and vanilla until light and fluffy. Add the egg, mix, then add half the sour cream, all of the cornstarch and half of the flour, beat well.  Add the remaining sour cream and flour.  Divide the dough in half, wrap in plastic and flatten into a disc.  Refrigerate for 1 hour.

Roll the dough onto a floured surface and cut out shapes.  Bake for 10-12 minutes at 350 degrees. 

I topped my cookies with Chocolate Ganache... feel free to use a peanut butter frosting instead.

*This recipe came from Bake at 350.