Crunchy Ramen Salad

There are a lot of recipes out there for ramen salad, this one I've chosen as my favorite.

3 Tablespoons butter
1 package (3 oz) Oriental-flavor ramen noodles
2 Tablespoons sesame seeds
1/4 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/4 teaspoon pepper
1/2 cup sliced almonds, toasted
1/4 cup sliced green onions
1 bag (16 oz) coleslaw mix


1. Melt butter in skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly, stir in sesame seeds. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture. toss.
8 Servings
Hint: If you're making ahead of time; keep noodles along with dressing in separate zip lock bags or bowls, then toss with remaining ingredients just before serving.
Hint: To toast almonds; heat in a 400 oven for about 4-5 minutes until golden brown. Check often as they will burn quickly.

Cutting Corn off the Cob

The other day I was cutting corn off the cob onto a cutting board and I had corn all over. I thought there has to be an easier way to do this so I searched-how to cut corn off the cob and this is what I found..
The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan. This is so clever I had to share.

A Really Good Spinach Salad

 

 I made my really good salad today but I replaced the lettuce with spinach and dried cranberries with fresh blueberries and all I can say is YUM!  Click here for the original recipe.  However you make it, it's really good.

Pineapple/Orange Parfait

This is a great idea for the summer.  I like to make pineapple/orange parfaits and keep in the fridge for a quick snack or light lunch.  I use a large (2lb) Yoplait Vanilla Yogurt 99% fat free,  Dole Chuck Pineapple (in it's own juice) and Dole Mandarin Oranges.  First I mixed the yogurt with 1/4 cup of the pineapple juice, then I split the yogurt between 6 parfait cups and then layer on the pineapple and oranges.  Cover with plastic wrap and refrigerate (they will stay good for about a week).  When ready to eat top with granola or walnuts.