Pancakes!

So much better than a box mix.

INGREDIENTS 

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the 

center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter

onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Granola

Some girlfriends and I made this the other night and it was so delicious! I can't wait to make it again. Warning: it makes A TON of granola...

10 c. Oats

1 c. Wheat Germ

1/2 lb. shredded coconut

2 c. raw sunflower seeds

1 c. sesame seeds

3 c. almonds, pecans, walnuts (chopped)

1 1/2 c. brown sugar

1 1/2 c. water

1 1/2 c. vetetable oil

1 1/2 c. honey

1/2 c. molasses

1 1/2 tsp. salt

2 tsp. cinnamon

3 tsp. vanilla

Any dried fruit (we had craisins, raisins, dried mango and dried pineapple)

-In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts.

-In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar dissolves, but don't boil.

-Pour syrup over dry ingredients and stir until well-coated. Spread into five 13x9 cookie sheets with sides. Cook at 300 degrees, 20-30 minutes.

-Add fruit after taking it out of the oven and enjoy!
-If you want it crunchier, let it sit out for a few hours.

Pasta with Tomatoes, Arugula and Goat Cheese

Like most of my favorite recipes, this is super fast, easy and delish. This comes from my favorite cook book, like many of my favorite recipes. 

Kosher salt

3/4 lb cavatappi, fusilli or ziti (or any pasta shape that traps and holds sauces)

2 cups loosely packed arugula leaves (I substitute spinach sometimes)

1 tablespoon extra virgin olive oil

2 cups grape or cherry tomatoes, sans stems

1 clove garlic

1/4 cup crumbled fresh goat cheese

Freshly ground pepper

Bring a large pot three-fourths full of water to a boil. Add 2 tablespoons salt and the pasta and cook according to package directions. Drain the pasta, reserving about 1/2 cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in arugula and keep warm.

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from the heat and season with 1/2 teaspoon salt. Spoon the tomatoes over the pasta. 

Dollop the goat cheese, 1 tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1 or 2 tablespoons or more of the cooking water if the pasta seems dry. Season with pepper and serve.

Thai Peanut Noodles

Jason and I have a deep love for Thai food. So much so, that I don't dare re-create Thai food (specifically curries) at home because I know whatever I make won't come close to what's on the menu at Thai Ruby. But, I also have a love for quick easy meals and when I saw this recipe on Our Best Bites, I knew I had to try it. The verdict? Delish and easy, definitely something I'll be making again. And again. And, well, you get the idea.

Thai Peanut Noodles
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Super Easy Peanut Butter Cookies

OK, here's my first post on this blog. This is the recipe I always share because I really like it...but most of all, it's easier than any other recipe I've ever heard of.

Peanut Butter Cookies

1 Cup Peanut Butter (I like a good brand over a generic brand)
1 Cup Sugar
1 Egg

Mix ingredients together. Cook for 8-10 minutes at 350. Let cool before eating or else they will crumble a lot. ENJOY!

Awesome Easy Cheese Ball

My friend made this for Bunco and I loved it, so I got the recipe. I have made it twice in two weeks for parties at our house and people gobble it up. And it takes like five minutes to make. Suh-weeet!

Grab:
2-8 oz packages of cream cheese (16 oz total)
2 tablespoons fresh parsley
2 tablespoons red onion
2 tablespoons celery
3 tablespoons dry ranch dressing mix
1 bag of chopped walnuts
Crackers of your choice (wheat thins go well, or any party cracker)

Chop the onion and celery into a small dice and cut up the parsley. Let the cream cheese get to about room temperature (just easier to mix that way). Throw the cheese, parsley, onion, celery and ranch dressing in a bowl and mix 'er up.
Now it's time to form the cheeseball. This is how I do it, but I'm sure there are other ways that work just as well:
Get a piece of tinfoil and spread probably half the bag of nuts on it. Then spoon the cheese mixture (in some sort of roundish shape) on top of the nuts. Place your hands underneath the foil and lift it-with the nuts-around the cheese and start forming a ball. Use leftover nuts to fill in any holes or extra spaces so that the entire cheeseball is covered in walnuts.
Stick the cheeseball in the fridge to firm up a bit and then set it out about 10 minutes before you are ready to serve.
GUYS especially loved this, so it would be great for Superbowl parties or game nights.

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.