Asian Noodle Salad

*I made this for a baby shower yesterday....it was yummy! Just what you want for dinner during the hot summer days. I think next time i will add some pulled rotisserie chicken to make it a full meal. It makes a TON! This recipe is from the Pioneer Woman...check out her website for pic's and other yummy recipes*


SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled (I used whole wheat...so yummmy!)
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste (I almost doubled this...Im a fan of spinach)
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste (I did about 2/3rds a bunch)
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced (I only did 1 1/2)
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet (I forgot the cashews...to save on calories...but no doubt they would be yummy!)
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FOR THE DRESSING:
1 whole Lime, Juiced (I did 2 limes)
1/2 cup Olive Oil
1/2 cup Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar (I did 1/2 cup...felt like it needed to be sweeter)3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped (I did one serrano pepper)
Chopped Cilantro (I just did 1-2 TBSP...there's alot of cilantro in the salad)

*So I just put all the salad dressing ingredients into a big canning jar and shook it...made it so easy and easy to store too*

Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

So I put all the veggies that I chopped in a BIG ziploc and slowly added the dressing until I felt like it was coated. Just zip up the bag, shake it up and pour into a bowl...no mess! Be careful on over do-ing the dressing...it can be strong if there is too much, so add little bits at a time and taste test it.
This salad looks really pretty in a glass bowl....has so many colors going on and is super healthy!

Peanut Butter Chocolate Cake

1 package devils food cake mix

1 container (16 oz) sour cream

3 eggs

9 Reese's peanut butter cup candies (I use 12-18)

1/2 cup peanut butter

1/ 2 cup (3 oz) Semi-sweet chocolate morsels (I use milk chocolate)

2 teaspoon vegetable oil

2 tablespoon peanuts, chopped ( i haven't ever used this because most of my kids hate nuts)



Combine sour cream and eggs; whisk until smooth.Add cake mix and mix until smooth. Lightly spray bunt pan with pam. Place about half of the batter in the bottom of the pan. Arrange peanut butter cups in a circular pattern over batter. Top with remaining batter, spread evenly.



Bake at 350 for 40-45 minutes. I let it cool a little bit before turning it onto a plate.



Place peanut butter in a microwave safe bowl on high for about 30 seconds or until melted. Stir until smooth. Pour peanut butter evenly over the top of the cake, allowing it to drip down sides.



Place chocolate chips and oil in the same microwave bowl and microwave on high 20-40 seconds or until melted and smooth. Be careful not to burn the chocolate!!! Drizzle chocolate evenly over the peanut butter. Sprinkle peanuts over this but why ruin it with nuts:)

*this recipe is from Christine*