ASIAN NOODLE SALAD

(This is my variation of the Pioneer Woman's recipe.  All measurements are approximate.)

1 pound package Linguine noodles (or Farfalle), cooked, rinsed, and cooled

1 head sliced Napa cabbage

1/2 head sliced purple cabbage

2-3 big handfuls of baby spinach (or more to taste)

1 whole red bell pepper, sliced thin

1 whole orange or yellow bell pepper, sliced thin

3 whole scallions, sliced

2 English cucumbers, peeled and sliced

1 bunch cilantro, chopped

1 cup chopped cashews

Toss all of the above ingredients together.

DRESSING:

Place 3 Tablespoons of peanut butter in a liquid measuring cup.  Add oil to peanut butter to measure 3/4 cup.  Put in microwave and heat just until peanut butter melts.  Stir until peanut butter and oil are combined.

1/2 cup sugar

1/4 cup rice vinegar

2 T soy sauce

Juice of 1 large lime

1 T sesame oil

1/4 tsp dried ginger

1/2 tsp red pepper flakes

Mix all of the above ingredients together.  I mix it in a quart jar.  The dressing is best if made and refrigerated for a day before serving.

 CHOCOLATE CHOCOLATE CHIP MUFFINS

• 6 (1 ounce) squares semisweet chocolate (or 6 ounces semisweet chocolate chips)

• ⅓ cup butter

• ¾ cup buttermilk

  1/2 cup sour cream

• 3/4 cup white sugar

• 2 eggs

• 1 ½ teaspoons vanilla extract

• 1 ⅔ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1-2 cups semi-sweet chocolate chips

Local Offers

Directions:

1. 
   

   Preheat the oven to 350 degrees. Line 12-18 muffin cups with papers or spray with Pam.

2. In a small saucepan over low heat (or microwave), melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.

3. Lightly beat the eggs. Stir together the chocolate-butter mixture with the buttermilk, sour cream, sugar, eggs, and vanilla until blended well.

4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the muffin cups.  I like to sprinkle with sugar at this point.

5. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

   Notes:  For the buttermilk, I sometimes put about a tablespoon of sour cream in a measuring cup and then add milk to measure 3/4 of a cup.  Mix together.  This is a family favorite.  Very cake like.  Makes 18 muffins for me.