Oriental Cashew Coleslaw

1 (3 oz.) package oriental ramen noodles, with seasoning packet (I used chicken flavor)
1 (16 oz.) bag coleslaw salad (or use a head of cabbage chopped)
1/3 cup cashew pieces
1/4 cup sliced green onions
1/2 cup olive or canola oil
1/3 cup apple cider vinegar or rice vinegar
3 TBS. sugar

1.  Crush noodles into small pieces, reserving seasoning packet for dressing.

2.  In a large bowl, toss crush noodles, coleslaw, cashews and onions.

3.  In a small bowl, combine oil, vinegar, sugar, and seasoning packet.  Pour dressing over coleslaw mixture.  Toss to coat.  Serve Immediately.

Serves 6-8

Lemon Berry Bundt Cake

from Life As A Lofthouse

1 (18 oz) lemon cake mix***
5 large eggs
1 cup fat free plain yogurt (or sour cream)
1/3 cup vegetable oil
1 TBS freshly grated lemon peel
8 ounces frozen mixed berries, thawed or 1-1/2 cups fresh berries (I used raspberries)

GLAZE:
1 cup powdered sugar
2 TBS butter, melted
1-2 TBS lemon juice
1 tsp. vanilla

1. Preheat oven to 325℉.  Cook a 10 inch nonstick bundt pan with cooking spray.

2.  Combine cake mix, eggs, yogurt, oil and lemon peel in a medium bowl.   Mix together.  Spoon half the batter evenly into prepared pan.  Sprinkle berries evenly over the batter.  Pour remaining batter evenly over berries.

3.  Bake for 52-55 minutes or until toothpick inserted comes out clean.  Cool 15 minutes in pan.  Gently loosen edges and edges with a knife.  Invert onto wire rack or platter.

4.  For Glaze blend powdered sugar, butter, lemon juice and vanilla in a medium bowl.  Stir until smooth.  Spoon over warm cake allowing it to drizzle down the sides.  Serve cake warm or at room temperature.

*** The directions called for a cake mix without pudding in the mix.  I only had a mix with pudding in it and it turned out good.

Stuffed Chocolate Chip Cookies

Inspired from Picky Palate here and here and here

Chocolate Chip cookie dough,  I used this recipe
Reeses Peanut Butter Cups, Oreos, Brownies, Mini Candy Bars, etc

1.  Wrap your candy or cookie with cookie dough.  Bake on a cookie sheet at 375℉ for 8-10 minutes or until golden brown. (Maybe more depending on the size of the cookie)

Chicken Noodle Gravy

Inspired by Grandma Cornia

1/4 cup butter
1/4 cup flour
2 cups chicken broth
noodles (I used homemade style egg pasta), cooked and drained (I used a handful)
pepper
cooked shredded chicken, optional

1.  In a saucepan melt butter, add flour and stir until combined.  Let simmer for a minute or so.  Slowly add chicken broth and whisk to combine.  Continue to stir until it starts to thicken.  Add cooked noodles and pepper and stir until combined.  Add chicken if using.  Serve over mashed potatoes or with chicken, etc.

Golden Oreo Chewy Bars

Golden Oreo Chewy Bars

Cookies and Cream Chewy Bars made with regular Oreos

inspired by Picky Palate; click here or here

One pound package of Golden Oreos (You can use regular Oreos, Nutter Butters or be creative)
5 cups large marshmallows
1/4 cup butter

1.  Place Oreos in food processer and process until ground.  Line an 8x8 inch pan with foil that hangs over the edges and spray with nonstick cooking spray.

2.  In a large bowl place marshmallows and butter.  Cook in microwave until puffed; about 1-1/2 to 2 minutes.

3.  Remove from microwave and pour in ground Oreo's.  Stir until well combined.  Press into prepared pan and let set up for about 10 minutes (or freeze for 5 minutes to hurry it).  Remove from pan by foil handles and cut into bars.

Moist Chocolate Bundt Cake

from The Sister's Cafe

Cake:

1 Devil's food cake mix (dry)
1 pkg. instant chocolate pudding mix (4 serving size)
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1-1/2 cups semi-sweet chocolate chips

1.  Add all ingredients except chocolate chips in a large mixing bowl.  Blend with an electric mixer for about 1 minute.  Stir down the sides.  Mix for 2-3 more minutes.  Stir in chocolate chips.  Pour batter into a prepared bundt pan.  (I greased and floured mine)

2.  Bake at 350℉ for 45-50 minutes.  Cool 20 minutes.  Invert onto a serving plate.  Frost with chocolate frosting while warm.

Frosting:

8 TBS butter (no substitutes)
4 TBS cocoa powder
1/3 cup evaporated milk (or regular milk)
4 cups sifted powdered sugar

1.  Melt butter in medium saucepan over low heat.  Whisk in cocoa and milk.  Bring mixture just to a boil, stirring constantly.  Remove from heat and beat in powdered sugar with electric mixer until thickened and smooth.

2.  Pour warm frosting over warm cake.

Chocolate-Covered Strawberry Mini Brownie Cupcakes

from Annette

1 package (19.9 oz) chewy fudge brownie mix
3 eggs
1/2 cup oil
1/4 cup water
strawberry preserves
1 can vanilla frosting (16 oz) or 2 cups vanilla frosting
1/2 tsp. strawberry extract
2 drops red liquid food coloring
strawberries, small washed and dried
1/4 cup fudge sundae topping

1.  Preheat oven to 350℉.  Line mini muffin cups with liners.  Makes about 52.

2.  Mix brownie mix, 3 eggs, oil and water until blended.  Divide batter evenly among liners.  Place 1/2 tsp. strawberry preserves in center of each cupcake.  Bake 20 minutes or until toothpick inserted into brownie comes out clean.  Cool 10 minutes.  Transfer from pans racks; cool completely.

3.  Combine vanilla frosting, strawberry extract, and red food coloring.  Pipe or spread over cupcakes.

4.  Top with strawberries.  Transfer 1/4 cup fudge sundae topping to plastic sandwich bag; snip corner and drizzle over berries.