Recipes from September's meeting

Thank you Denise for sharing these yummy recipes:

Craisin and Pear Spinach Salad

1 bag baby spinach leaves

4 pear halves, canned or fresh, cubed

½ cup jicama, peeled and diced

2 cups chicken, cooked and diced

1 small pkg Craisins

½ cup feta cheese

1 bag slivered almonds, caramelized

Dressing:

½ cup mayo

½ cup sugar

2 T. vinegar

2 T. Poppy seeds

¼ cup milk

Mix all ingredients together and chill.  Make dressing in blender.  Toss right before serving.

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YIELD: ABOUT 8 SERVINGS

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!

PREP: 10 MINS TOTAL: 10 MINS

INGREDIENTS:

SALAD INGREDIENTS:

·       1 (16-ounce) bag coleslaw mix

·       2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)

·       1 cup shelled and cooked edamame

·       1 avocado, peeled, pitted and diced

·       1 mango, peeled, pitted, and julienned (or diced)

·       1/2 cup thinly-sliced almonds

·       1/2 cup thinly-sliced green onions (scallions)

·       Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

·       2/3 cup vegetable oil (or any cooking oil)

·       1/3 cup honey (or agave, to make this vegan)

·       1/3 cup rice wine vinegar

·       2 teaspoons soy sauce

·       1/4 teaspoon sesame oil

·       pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

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No-Bake Butterscotch-Pretzel Bars

Ingredients

• Nonstick cooking spray

• 1 ½ cups powdered sugar

• 1 cup creamy peanut butter

• 6 tablespoons butter, melted

• 2 cups crushed pretzels (about 6-1/2 ounces)

• 1 11 ounce package (about 2 cups) butterscotch-flavored pieces

• ¼ cup whipping cream

• ½ cup coarsely crushed pretzels

• ½ cup chopped peanuts

Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside.

In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.

In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.

Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.

Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.