Fast, cheap and tasty: Sesame Ramen and Pad Thai Ramen

Sesame Ramen Ingredients

• 2 -3 Packages of Ramen Noodles, Seasoning Packet Discarded
• 2 Teaspoons Sesame Oil
• 2 Cloves Garlic, Minced
• 1/4 Cup Soy Sauce
• 1 Teaspoon Brown Sugar
• 2 teaspoons Sriracha

• Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
• Heat the sesame oil in a small skillet or saucepan over medium heat.
• Cook the garlic, stirring constantly for 2 minutes.
• Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
• Toss the noodles with the sauce.
• Garnish with green onions and sesame seeds, if desired.

https://thesaltymarshmallow.com/sesame-garlic-ramen-noodles-recipe/

Thai Peanut Ramen Noodles

• 3 -3 Ounce Packages Ramen Noodles
• 1/4 Cup Creamy Peanut Butter
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Chili Garlic Sauce
• 2 teaspoons Sesame Oil
• 2 Teaspoons Honey
• 2 Green Onions Sliced 
• 2 Tablespoons Crushed Peanuts 

• Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside.
• In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey.
• Pour the sauce over the noodles and toss to coat.
• Serve topped with sliced green onions and crushed peanuts if desired.

https://thesaltymarshmallow.com/thai-peanut-ramen-noodles/

CHOCOLATE AND BANANA MUFFINS

Ingredients 

1/3 cup vegetable oil
1/2 cup sugar
1 egg
1 cup mashed bananas
1 10-oz. package semi-sweet chocolate chips
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Recipe

Preheat oven to 350 degrees.  Line 12-cup muffin tin with muffin papers or spray with cooking spray.  In a bowl whisk together oil, sugar and egg.  Add bananas and half the chocolate chips; mix well.  In another bowl combine flour, baking soda, salt and cinnamon.  Add to liquid ingredients; stir just until blended.  Spoon batter into prepared muffin tin, filling 3/4 full.  Sprinkle evenly with remaining chips.  Bake in preheated oven for 15 to 20 minutes.

GLAZED DONUT MUFFINS

Ingredients

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 cups flour
1 cup milk

Glaze:
3 tbsp. butter, melted
1 cup powdered sugar
3/4 tsp. vanilla
2 tbsp. hot water

Recipe 

Preheat oven to 425 degrees.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.  In a large bowl or a bowl of a stand mixer (with paddle attachment), beat together butter, oil and sugars until smooth.  Beat in eggs, one at a time.   With the mixer on low speed, add baking powder, soda, nutmeg, cinnamon, salt and vanilla until just combined.  Stir the flour into the butter mixture alternating with milk (beginning and ending with flour) until thoroughly combined.  Spoon batter into cups, dividing equally, and smooth the tops.  Bake until muffin tops are a pale golden and springy to the touch (15 to 17 minutes), rotating halfway through baking time.  Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, in a medium bowl mix together melted butter, powdered sugar, vanilla and water.  Whisk until smooth.  When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  Once hardened, dip a second time and allow to harden again.

Wendy's Chili

Ingredients:
2 pounds fresh ground beef (I would substitute ground turkey for the ground beef.)
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

I'm saving this recipe for those cool evenings that should show up in the next few months.
Found at http://donnawright.sbcspecial.com/

JONAH'S GRANOLA

Mix the following together in Kitchen Aid mixer (or can mix by hand in a big bowl):

• 4 C rolled oats (not quick oats - but quick oats will do if that's all you've got)
• 1 t salt
• 1 t vanilla
• 3/4 C chopped nuts (walnuts, pecans, almonds, macadamia nuts if you're Jonah and live in Hawaii, whatever you've got)
• 1 C wheat germ
• 3/4 C ground flax seed
• 2 C flaked dry coconut
• 1 C honey
• 1/2 C canola oil (or coconut oil - a little better that way)
• 1/2 cup raw unsalted sunflower seeds (optional)

Then add:

• 4C rolled oats (1/2 cup at a time until you can't fit any more in w/o it flying out of the mixer - I can fit about 3 3/4 cups)

Spread out evenly over two cookie sheets.

Bake at 275 for 30 mins, checking at 20 minutes to see if it's getting too brown. It's done when everything's golden and the edges are a bit brown. It'll be soft when you take it out of the oven but after cooling, it'll become quite crispy. When it's totally cooled, you can put it into a container, breaking up the big clumps as you scoop it off the cookie sheets.

• Mix in 1-2 cups raisins or craisins after cooking or upon serving if you like.

Makes the equivalent of two big boxes of store-bought granola.

Relief Society Potato Recipe

Ingredients:

-6 potatoes on 1 pkg. of shredded hash browns
-1 1/2 coup grated cheese
-1 pint sour cream
-1 can cream of chicken
-1/4 butter (melted)
-chopped onions

Directions:

-mix and pour in 1, 9x13" pan
-1 cup of crushed cornflakes
-cover with foil
-bake 350 degrees for 30 mins.

Apples w/ Raspberry Sauce [Mele Con La Salsa Di Lampone] Recipe

This dessert recipe is a request from my good friend, Trish, one of the greatest ward activity planners of all Provo-dom.

As custom dictates, proper meals finish with a fresh fruit rather than being overwhelmed by an overly sweet dessert (like more popular restaurants would have you believe.) Too often we think of this as just an apple, a pear, or some other plain piece of fresh or canned fruit, but there are broader bounds of imagination in Sicily. This dolce is a perfect example of this. Traditionally, it is made with a raspberry liqueur called aspretto di lampone, which is made from raspberries that have been aged and fermented in fruit wood. In this recipe, though, we use a good-quality raspberry [wine] vinegar, which works just as well, and has the benefit of being much easier to find.

It is light, sophisticated and surprisingly healthy ending to and wonderful meal. The main costs were $4 for the raspberries and apples, each. And $3 for the vinegar. I had the rest of the ingredients lying around. (All the better if you can pick fresh raspberries and/or apples.)


Ingredients

Yield: 8 to 10 servings

• 2 cups fresh raspberries
• 3 tablespoons raspberry jam
• 2 tablespoons powdered sugar
• ¼ cup white dessert wine (like Moscato d'Asti) [but not really]
• 1 tablespoon raspberry vinegar - (to 2)
• 8 medium Golden Delicious/Jonny Gold/Inexpensive apples - (to 10) peeled, cored, and thinly sliced (it doesn't matter if they brown; they all dye red anyway.)
• Mascarpone cheese or sweetened whipped cream for serving
• ½ cup crushed almonds

Recipe

1. Puree the raspberries in a blender or food processor. Add the jam and sugar and pulse to blend. Add the wine and vinegar and blend well.
2. Put the apple slices in a large bowl and pour the raspberry sauce over them. Mix gently to coat the apple slices. Cover the bowl and refrigerate the mixture for 1 hour.
3. Spoon the fruit with some of the sauce into individual dessert bowls and top with a dollop of whipped cream or Mascarpone cheese [very rare, but worth it]. Sprinkle the almonds over the top of each bowl and serve immediately.

Note: To keep raspberries fresh and prevent mold from developing, remove them from their container and place them in a single layer on a paper-towel-lined dish. Cover and refrigerate.

*Sorry I don't have my own picture. Everyone ate it too fast.

[Source 1, Source 2]