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.

Lime Avocado Hummus

Ingredients:

- 1 teaspoon whole peppercorns

- 1 can (15oz) garbanzo beans or chickpeas, rinsed and drained
- 1 medium ripe avocado, peeled and pitted
- 1/2 cup fresh parsley sprigs
- 1/2 cup olive oil
- 1/4 cup grated Romano cheese
- 1/4 cup fresh cilantro leaves
- 1/4 cup lime juice
- 1 garlic clove
- 1/2 teaspoon sugar
- 1/4 teaspoon salt

Directions:

Place peppercorns in food processor; process until ground. Add remaining ingredients; process 2-3 minutes longer or until smooth. Serve with tortilla chips.

Spiced Mixed Nuts

Ingredients:

- 1 large egg white
- 2 teaspoons vanilla extract

- 4 to 5 cups mixed nuts (almonds, pecan halves, walnuts, cashews, peanuts, etc.)

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 to 4 teaspoons ground cinnamon
- 1 to 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt

- 2 tablespoons water

Directions:  

In a large bowl, whisk together the egg white and vanilla until blended. Stir in the nuts.

In a small bowl, mix the sugars, spices, and salt. Add to nut mixture; toss to coat.

Transfer to a greased 3-quart slow cooker. Cook, covered, on high for 1 1/2 hours, stirring every 15 minutes. Stir in water. Cook, covered, on low for another 20 minutes.

Spread onto waxed paper. Cool completely.

Cranberry Cream Cheese Muffins

A full recipe makes 24+ regular-sized muffins, or 24 mini muffins plus about 18 regular muffins. 

Ingredients:

- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar

- 4 eggs
- 1 1/2 teaspoons vanilla extract

- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt

- 2 cups fresh or frozen cranberries
- 1/2 to 1 cup chopped pecans

(Optional: 2 cups powdered sugar + 3 tablespoons milk)

Directions:

Preheat oven to 350F. Grease 24 muffin tins (or line with paper liners).

In a large bowl, cream the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Combine flour, baking powder, and salt. Stir into the creamed mixture just until moistened.

Fold in cranberries and chopped pecans.

Fill muffin cups 2/3 to 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans.

If desired, combine powdered sugar and milk; drizzle over muffins.

Oreo Buckeyes

Here's a flexible recipe which could take many substitutions: cream cheese instead of peanut butter, any kind of cookies instead of Oreos, and any type of chocolate and toppings. 

Ingredients:

- crushed Oreos
- peanut butter (creamy or crunchy)
- powdered sugar

- chocolate chips (any variety)
- shortening

- chopped peanuts or other toppings

Directions:

Start with about 18 crushed Oreos. Mix in about 1 to 1 1/2 cups of peanut butter, then as much powdered sugar as needed to bring to a consistency that is easy to work with. Roll into balls. Freeze for several hours.

Melt chocolate chips with a small amount of shortening as needed to create fluid dipping consistency. Dip the frozen truffles in the melted chocolate, then place on a wax paper-lined cookie sheet. Sprinkle with chopped peanuts or other toppings. Refrigerate to harden.

Mini Ham & Cheese Quiches

Ingredients:

- 1 cup salad croutons
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup chopped fully cooked ham

- 4 large eggs
- 1 1/2 cups milk
- 1 1/2 teaspoons dried parsley flakes
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- dash of pepper

Directions:

Preheat oven to 325F. Grease 12 muffin cups.

Divide croutons, cheese, and ham among the muffin cups.

In a large bowl, whisk the remaining ingredients together until blended. Divide egg mixture among the muffin cups.

Bake for 15-20 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before removing from pans.