Chinese Noodles

PF Changs Lo Mein Noodles
Ingredients

2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces
4 green onion scallions, thinly sliced on a diagonal
2 inches fresh ginger root, minced or grated with hand grater (I'd just use my dry spices)
4 cloves garlic, minced
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup aged tamari soy sauce
1 tablespoon toasted sesame oil, several drops

Directions

Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook's Notes:

Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

Red Pepper Relish

Mexican Salad

(To serve 6)

1 can kidney beans

1 can black beans

1/2 can black olives sliced
1/2 teaspoon garlic
1 1/2 teaspoon lemon juice
1 lb grated cheddar cheese
10 oz sour cream
10 oz salsa
  4 diced tomatoes
   2 diced avocado
some diced green onion

I add 1/2 oniion diced and 1 green pepper diced.  I didn't have sour cream so I actually used ranch dressing this time.

Mix all together.
Add broken corn tortilla chips just before serving (or they go all soggy).
Serve in flour tortilla cones.

Classic Macaroni Salad

4 C elbow macaroni, cooked to package directions, rinsed in cool water, and drained

Combine:

1 Cup mayonnaise

¼ C white vinegar

4 Tablespoons granulated sugar

2 ½ Tablespoons yellow mustard

1 ½ t.  salt

½ t. ground pepper

Add:

1 large onion, diced

2 stalks celery, chopped

1 green/red pepper, diced

Add above to noodles and stir to coat. Chill at least 4 hours (preferably overnight)

*This is my go-to macaroni salad for summer get-togethers. It makes a ton.

Broccolli Salad

Ingredients

• 2-3 broccoli crowns, just the florets, finely chopped (5-6 cups)
• 10 bacon slices, crisp-cooked and crumbled (I used about ½ C of the precooked bacon from Macey’s -found by the ham in the meat dept.- remove the fat, chop it up, and microwave it until crisp)
• 1/3c red onion, diced
• 1/3c sunflower seeds
• 1/3c dried cranberries, chopped (golden raisins are equally good)
• 1/2c mayonnaise
• 2T apple cider vinegar
• 2t sugar (I doubled to 4t)
• salt and pepper
• Add 1 C bow tie pasta cooked to package directions

Instructions

1. To a salad bowl, add broccoli, bacon, onion, seeds, and cranberries. In a small bowl, mix mayo, vinegar, and sugar. Pour dressing mixture over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve (at least one hour).

Notes

This serves 4-6.

I use about half the amount of mayo as other broccoli salad recipes. Feel free to increase the amount if you prefer your salad more dressed.

Brookies

Chocolate Crinkle Kiss Cookies

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking salt
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar

Assorted Hershey Kisses (for these I used Hershey Hugs, mint truffle, cherry cordial, & peppermint kisses) 

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. 

In a large bowl, whisk together sugar, oil, eggs, and vanilla. Stir flour mixture into sugar mixture, until just combined. Place plastic wrap over bowl and refrigerate dough for at least 2 hours.

Meanwhile unwrap Hershey kisses, place in a small bowl, and freeze until ready to use.

Preheat oven to 350°F.

Line a cookie sheet with parchment paper or spray with baking spray; set aside. Place powdered sugar in a small bowl; set aside. 

Scoop dough into 1/2 tablespoon balls, roll in powdered sugar, and place on baking sheet. Bake for 11-13 minutes, until cookies crackle and no longer look raw (they'll start to look cakey). 

Remove from oven. Immediately press a frozen kiss into each cookie, then place cookie sheet into the freezer just until chocolate is set and no longer shiny. Remove from freezer and allow to cool completely.