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.

Peach Cobbler

Peach Cobbler

1 cube butter

4-5 fresh peaches covered with 1 cup sugar OR

1 quart bottled peaches drained

1 cup flour

3/4 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. cinnamon

3/4 cup milk

Preheat oven to 350 degrees.  Melt butter in 9X13 pan.  Whisk all dry ingredients together in a bowl, add the milk and mix well.  More the batter over the butter in the 9X13, DO NOT MIX.  Then spoon the peaches over the batter, again DO NOT MIX.  The cake will rise up over the peaches while baking.  Bake for 50-55 minutes.  If you want a thicker, more cakey cobbler use a smaller pan, like an 8x8 and adjust the baking time.  Serve warm our of the oven with homemade vanilla or cinnamon ice cream.

Yum!

(This is also a great "store room" recipe.  By using bottled peaches and if necessary powdered milk.)

Iron Man Cake

Cookies and Cream

Cake Balls/Pops/Truffles

1 cake mix (flavor of your choice)

1 can frosting (or home-made)

melting chocolate

I will give you the abbreviated version, but for the lengthy process please check out Bakerella.

Here is the short version - Make the cake mix as directed.  Let the cake cool overnight, then the next day dump the cooled cake in a bowl and mash it all up.  Mix in almost an entire (I leave about a half inch in the bottom) canister of frosting.  Make sure the frosting is completely incorporated, then take a spoonful of the cake/frosting mixture and roll into a ball with your hands.  Place the balls on a parchment lined cookie sheet.  Once you have rolled all the cake into balls, place the cookie sheet in the freezer until slightly firm.  While the balls are chilling, melt the chocolate.  Drop the chilled cake balls into the melted chocolate, coat using a spoon and place on a second parchment lined cookie sheet.  Decorate and embellish as desired.