peanut butter thai dish

tanya always makes this and it's soo easy and delicious!

8oz rice noodles
2 T oil
1 garlic clove, chopped
3/4 inch fresh ginger root, chopped
4 shallots, sliced
1 1/4 c sliced shiitake mushrooms
3.5oz firm tofu, diced
1 c snap peas

sauce
6T soy sauce
3T rice wine
3T fish sauce (i use olive oil)
3T peanut butter
3t hot sauce or chili sauce

prepare rice noodles per package

heat oil, cook garlic, shallots, ginger about 2 minutes. add tofu for 5 minutes or so, then add veggies and stir fry for 3-5 minutes.

mix all sauce ingredients in blender.

combine everything and serve with chopped peanuts and fresh chopped basil.

Layered Taco Dip

i'm pretty sure this came from marci in michigan

Yield: 8 servings
1/4 c sour cream
1/4 c mayonnaise
1/2 pk taco seasoning
10 1/2 oz bean dip or refried beans
2 ea medium avocados, mashed
1/2 c cheddar cheese, grated
1/2 c jack cheese, grated
4 ea green onions, chopped
4 3/16 oz chopped ripe olives
3 ea tomatoes, diced
2 ea bags tortilla chips
Mix together sour cream, mayonnaise and taco seasoning. Set aside.
Use a 9" or 10" pie pan or disposable aluminum pizza pan. Spread a
layer of bean dip or refried beans on bottom of pan. Spread avocados
over beans in an even layer. Spread sour cream mixture on top.
Sprinkle on grated cheddar and grated jack cheese, followed by a
layer of olives and a layer of tomatoes. Refrigerate at least 1 hour
before serving. Serve with bowls of tortilla chips. Serves 8.
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Pumpkin-Chocolate Chip Dough Balls

Whitney made these for NYE 2010-2011 omg

Makes 1 dozen

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup canned pumpkin
• 1/4 cup smooth peanut butter
• 1/2 cup powdered sugar
• 1/4 cup sugar
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 cup chocolate chips

Directions:

1. Preheat oven to 325*F.
2. Combine all ingredients in a large bowl; mix well. (Batter will seem dry at first, but just keep mixing.)
3. Coat a baking tray with non-stick cooking spray.
4. Roll batter into 1-inch balls.
5. Bake for 18-20 minutes.
6. Allow to cool before serving.

Tony's Famous Pumpkin Cheesecake

Pumpkin Marble Cheesecake

1 1/2 cups gingersnaps (about 20 cookies) (oh and it's best if you actually use a manual crusher thing with this. It makes it so it's not powder)
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted

Hand mix crumbs, pecans and margarine (yes it will be a bit warm for a few seconds, but nothing bad)

Press onto bottom and 1 1/2 inches up sides of 9-inch springform pan.

Bake at 350, 10 minutes

2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium
speed on electric until well blended. Add eggs, one at a time, mixing
well after each addition.

**Reserve one cup of batter**

Add remaining sugar, pumpkin, and spices to remaining batter; mix well. Spoon
pumpkin and cream cheese batters alternately over crust; cut through
batters with knife several times for marble effect.

Bake at 350, 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Chill. (yeah that means you too! :P)

ENJOY!!!!

Latkes

i made these for dinner group and moni served them with sour cream, janine said they were almost as good as her grandmothers, so yeah. :)

Ingredients

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup peanut oil for frying

Directions

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Alfalfa Restaurant's `Hoppin' John' rice

courtesy of whitney...

If you live alone, try making the black-eyed peas and sauce ahead of time and refrigerating them. Then, when you want a fast dinner, prepare individual portions of rice and top with a few spoonfuls of the reheated sauces. Of course, the dish also makes a simple-and-quick family dinner.

Rice:
2 cups brown rice
1 bay leaf (optional)

Black-eyed peas:
2 15-ounce cans black-eyed peas, with liquid
Garlic, minced, to taste
Salt and pepper

Sauce:
1 28-ounce can diced tomatoes
2 tablespoons dried basil
1 tablespoons dried marjoram
1/4 cup red wine
1/4 cup water
1 tablespoon molasses
Salt and pepper, to taste

Toppings:
6 ounces or so white cheddar cheese, grated
1 green pepper, diced
1 white onion, diced

Prepare rice according to package directions, but add bay leaf with water for flavor (if desired). Generally, the rice will cook in 1/2 hour.

Combine black-eyed peas, garlic, salt and pepper in a saucepan over medium-low heat until warm, about 20 minutes.

Combine all the sauce ingredients in a medium saucepan, cover and bring to a boil. Lower heat and simmer, uncovered, until tomatoes break down and the sauce is thickened to your taste, 20 to 45 minutes.

To assemble: On each plate, layer rice, then black-eyed peas, then sauce. Top with cheese, peppers and onions. Serves 4.

Hello Dollies

from a girl at work, these are freakin' amazing :)

1/4 lb butter
1 c. graham crackers
1 c. chocolate chips
1 c. butterscotch chips
1 can sweetened condensed milk

Melt butter in 9x9 pan. Spread graham crackers over butter. Pour butterscotch and chocolate chips over that. Then pour milk over all mixture. Bake @ 350* for 35 mins. Cool and cut into small squares.