Ramen Oriental Salad

2 heads romaine lettuce

4-6 green onions, finely cut

5 stalks celery finely cut

1 package craisins

1/2 cube butter

2-4 Tbls sugar

1/2 cup raw sesame seeds

2 3-ounce packages Ramen Noodles, break in little pieces throw away seasoning pouch

1 3-ounce Package Slivered Almonds

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

Dressing

3/4 cup olive oil

1/4 cup red wine vinegar

2 Tbls Soy sauce

1/4 cup sugar

Melt 1/2 cube butter. Add sugar, sesame seeds, ramen noodles. slivered almonds, sunflower seeds and pumpkin seeds. Saute and brown. Instead of sauteing in a fry pan I put all these ingredients on a cookie sheet and bake on oven until brown. Stir every 15-20 minutes. Keep a close eye because butter will burn fast. COOL. Add to lettuce, celery and craisins.

Dressing

Mix together 3/4 cup olive oil, sugar, vinegar and soy sauce. Mix into the salad only as much as you like. It doesn't need all the dressing. Keep remaining dressing in fridge for another time. Mix dressing to salad just before serving. You can use European lettuce or Field Greens in place of Romain or any mixture of veggies.

Tomato Soup

1 quart half and half

2 29-ounce cans crushed tomatoes

2 onions

1/2 cube butter

Spike seasoning

Saute 2 FINELY chopped onions in butter. Add tomatoes and half and half. Season with Spike seasoning. Cook over medium low heat for 30 min.

Creamy Pesto Pasta

4 cups sliced mushrooms

1/2 cup butter

2 cloves garlic crushed

1 16-ounce container pesto sauce

1/2 cup sundried tomatoes

2 cups cream

1/2 cup parmesan cheese

salt and pepper

1 Pkg. Bowtie Pasta

Melt butter in saute pan. Add mushrooms, garlic, salt and pepper. Cook mushrooms until slightly browned. Add pesto, cream and tomatoes. Lower heat and let the sauce cook down and thicken. Stir occasionally. Add parmesan cheese. Cook pasta as directed.

Peanut Butter Cup Cookies

1/2 cup butter

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup peanut butter

1 egg

1/2 tsp vanilla

1 1/4 cup flour

3/4 tsp baking soda

1/2 tsp salt

48 peanut butter cups

Beat butter, sugars, peanut butter, egg and vanilla. Stir together flour, soda, and salt and add to creamed ingredients. Stir well. Chill 1 hour. Form into 48 balls. Put into well greased mini-muffin pans. Bake at 350 for 10-12 minutes. Remove from oven and push a peanut butter cup into each one.

Magic Syrup

2 cubes butter (melt)

2 cups sugar

1 cup buttermilk

Boil first 3 ingredients. Add 1 tsp. baking soda and 1 tsp. vanilla.

Apple Pancakes

1 cup flour

1 Tbls sugar

1 1/2 Tbls baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup skim milk

1 egg

1 1/2 Tbls melted butter

2-3 grated apples

Combine first 5 ingredients in a bowl. Combine milk, egg and butter, add to dry ingredients. Stir until just blended. Stir in grated apples.

(Makes 14)

Creamy Potatoes

1 1/2 cups cream

1 sprig of thyme

2 garlic cloves minced

1/2 tsp nutmeg

Warm the above ingredients on the stove...don't boil...just warm.

2 lbs. potatoes (Does not need to be exact...just guess)

Slice potatoes and layer in a buttered dish salt and pepper and then pour half the cream mixture on top and sprinkle with parmesan cheese...do another layer of potatoes, salt and pepper and then pour remaining mixture on top and sprinkle again with cheese. Bake 350 for 30 min. or until potatoes are tender.

Pumpkin Cake

1 yellow cake mix (reserve 1 cup)

1/2 cup butter

1 egg

Filling

2 cups packed pumpkin (sprinkle with cinnamon, nutmeg and salt)

2 eggs

2 tsp vanilla

1/2 cup brown sugar

1/3 cup evaporated milk

1/3 cup milk

Topping

1 cup reserved cake mix

1/4 cup butter

1 tsp cinnamon

Grease and flour bottom of 9x13. Combine first 3 ingredients. Press into pan with a wet spoon. Combine filling ingredients, pour over crust. Mix topping and sprinkle over top. Bake 350 1 hour and 5 min. Serve with whipping cream.