Crunchy Ramen Salad

Ingredients:

-- 1 tablespoon olive oil
-- 1/4 cup slivered almonds
-- 1/4 cup sunflower kernels

-- 1 package (10-14oz) coleslaw mix
-- 3-5 green onions, chopped (about 1 1/2 cups)
-- 1/2 medium sweet red pepper, chopped

-- 2 to 3 tablespoons cider vinegar
-- 1/8 cup sugar
-- 1/8 teaspoon pepper
-- 1 package (3 oz) chicken ramen noodles
-- 2 to 4 tablespoons olive oil

Directions:

In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.

In a large bowl, combine coleslaw mix, green onions, and red pepper.

In a small bowl, whisk together the vinegar, sugar, pepper, contents of ramen seasoning packet, and remaining oil (or can just use the coleslaw dressing packet that comes with the mix). Pour over salad; toss to coat.

Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds, and sunflower kernels. ("Yes, the noodles especially do get weird the longer they soak in the dressing" -Paul)

Chocolate Mug Cake

Try longer in the microwave, or a different size mug? Might need more chocolate chips. 

Ingredients:

- 1/4 cup flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 3 tablespoons sugar
- generous pinch of kosher salt

- 1/3 cup whole milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract

- 1 tablespoon chocolate chips
- vanilla ice cream for garnishing

Directions:

In a large cup or mug (16oz latte cup is ideal), whisk together the dry ingredients until evenly distributed.

Pour the milk, oil, and vanilla over the dry ingredients. Stir well until no lumps remain.

Scrape down the sides and sprinkle the chocolate chips on top. 

Microwave on high for 75 seconds. Let sit (without opening the door) for an additional two minutes. Allow to cool for another 1-2 minutes. Top with vanilla ice cream.