Ingredients:
- 1 package ramen noodles, chicken flavor
- 2 Tablespoons butter, melted
- .5 cup sliced almonds, (toasted, optional)
- 12 cups green cabbage, shredded
- 1 cup matchstix carrots
- .5 cup green onions, sliced fine
- .25 cup chopped onions, sweet or red onions
- 3 cups chicken, seasoned, grilled, cubed & cooled
- 2 Tablespoons sesame seeds, (toasted, optional)
- .5 cup sunflower seeds, roasted & salted
- .5 cup fresh parsley, chopped
Dressing:
- 1 cup Miracle Whip (or mayonnaise)
- .5 cup sugar
- 1 Tablespoon prepared mustard
- 1 teaspoon salt
- 1 teaspoon onion, minced
- 1 Tablespoon celery seed
- 1 Tablespoon apple cider vinegar
- .5 teaspoon pepper
- .5 cup vegetable oil
- .5 cup olive oil
Directions: Melt butter in medium skillet. Break up ramen noodles and add to skillet along with packet seasoning. Add almonds. Stir until toasted. Allow to cool. Slice cabbage thinly and then add remaining salad ingredients. Add toasted noodles & almonds. In a food processor, add all dressing ingredients except oils. Blend well. While blender is in the on position, slowly drizzle in the oils. Optional amount of oil, stop adding when desired thickness of dressing is reached. Pour dressing over salad mixture right before serving.
Ingredients:
- 1 lb dark chocolate, melting wafers
- .5 cup milk chocolate chips
- 2/3 cup creamy peanut butter
- 1 heaping cup chopped dates
- .5 cup roasted & salted almonds, chopped
- .5 cup roasted & salted peanuts (or pecans), chopped
- .5 cup dried apricots, chopped
- .25 cup white chocolate chips
- 1 cup large flake unsweetened coconut, oven toasted
Directions: In a double boiler melt chocolates. Add creamy peanut butter and chopped dates and stir with spatula until combined well. Spread onto wax paper on half baking sheet. Sprinkle nuts, apricots and chips, gently tapping down into melted chocolate. Lastly, sprinkle with toasted coconut and tap into chocolate mixture. Place pan in freezer to set up. Break into bark pieces.
Peanut Butter Stuffed Dates - Ingredients:
- 8 oz pitted dates
- .25 - .75 cup natural peanut butter, fresh ground is best
- .5 cup roasted & salted almonds, chopped
- .25 cup roasted & salted peanuts, chopped
- 1/4-1/2 cup large or small flake coconut, oven toasted
- .5 cup melted dark chocolate
Directions: Cut open dates and fill opening with peanut butter. Taking the open side of the date, dip the exposed peanut butter into chopped nuts. Place some coconut into the peanut butter. Drizzle with melted chocolate and enjoy!
