Peanut Noodles – Women’s Shoe Blow Out!

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Oh my goodness.  This was another awesome dinner.  It may not look like much but it packs a bunch of flavor in this one!  There I have nothing more to say.  Just make this for dinner and you’ll love it!!

Ok, well, that’s not all I have to say, but this was pretty good.  I had to go back for seconds and I’m not one to really do that much.  We had some Italian bread on this side with this.  Raked in the carbs for sure on this one but we don’t do that often here, so it was all good!!!!

Another super easy dinner to put together when you’re on the go or in a hurry.  Craig said he wouldn’t have eaten it, but I bet had he been here he would have at least tried it!  I wouldn’t have put the green onions on his.  There are some left overs in the fridge and I may just have that with dinner tonight.  Tonight we’re having the Chicken Bundles that my friend, Carrie made!!  She asked me today what they were called with and I just happened to find it.  So her and I may be having the same thing for dinner tonight.

I tell ya, there’s nothing better than having great friends.  Bad when they live so far away!

Back to the Noodles.  Sorry, I tend to get carried away in my typing and it the mind just goes.  So I type when I think!!  This was put together pretty quick.  With school coming up and football, we’re busy pretty much every day during the week.  So this is something to keep in mind when you’re thinking of something fast.

If you’re like me and you make your menu for the week and you’re on Pinterest or searching online and find something good, I put it on iCal for whatever day.  I had this weeks menu planned last week.  And that’s saying a lot for me.

Ok, let me be quiet and share some of the pictures I have for you!!

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I was tempted to put some salt and these and eat them before the kids saw, but didn’t!!

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Pasta boiling away!

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What would dinner time be in the kitchen if the girls didn’t come in to see what’s going on!!  These two girls are connected at the hip.  Good thing…hope it stays that way!

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Peanut sauce cooking…Smells amazing.

Try something new for dinner.  You can always get take out.  But when you make your dinner from scratch, you know what’s going in your food.  And that’s  a good feeling.  Especially when you’re trying to avoid certain foods and eat healthy.

Have a great week.  Peanut Noodles are a must try.

Peanut Noodles
Recipe Type: Peanut Noodles
Author: Patricia
Ingredients
  • 8 ounces spaghetti
  • 1 bunch green onions, sliced (white parts only)
  • 2 tablespoons sesame oil
  • 1 teaspoon minced fresh ginger root
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup hot water
  • 1 tablespoon cider vinegar
  • 1 teaspoon white sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • I used the green onion for the top of my noodles
  • Pine nuts
Instructions
  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
  3. Toss noodles with sauce, and serve.
  4. I topped my noodles with Pine Nuts.

Oh and if you’re looking on a great deal for Women’s Shoes…  Check This out.  It ends Thursday, September 5th.  Hurry before you miss out!!!

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Patricia – Two Girls Cooking 😉

Source

All Recipes

Peanut Butter Cup Bars

I have a couple of other food blogs that I follow, one of them being www.browneyedbaker.com.  This is where I found these bars.  And guess what?!  There is not baking required.  Not putting anything in the oven for me to ruin.

I’m a huge fan of Reece’s Peanut Butter Cups.  So when I saw this I had to give it a try.  The kids came along for the fun and helped out with this too!

They are good helpers.  Caleb loves to sample the food/candy/treats as we go along (or while it’s in the fridge setting! – had a nice little pint sized finger print in it!!).

Here’s what you need:

½ cup unsalted butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)

1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.

4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.

(Recipe adapted from Stylish Cuisine)

You’ve got to check out the Brown Eyed Bakers site.  Her photos do this better justice than mine do.  But they taste soooo good.

Happy rest of the week.

Patricia

Two Girls Cooking

Peanut Butter Banana Bread

I’ve had a few bananas on my counter for about a week now, and of course they’re turning browner every day. Last night I decided Banana Bread was in order. I found this recipe on allrecipes, but it called for nuts. I’ve never really cared for nuts in my food, so I left those out. The peanut butter is not very noticeable in the bread, but does give it a mild nutty flavor without the actual chunks of nuts.


Ingredients:

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup peanut butter
  • 2 bananas, mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda

Instructions
Preheat oven to 325. Lightly grease a 5×9 inch loaf pan.

In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Pour into prepared pan.

Bake at 325 for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

This bread came together very quickly, though it does bake for a long time. It smelled great while it was baking, I kept hearing “is it ready yet?”. It came out moist and full of banana flavor. Well worth the wait! 🙂
– Jodi

Peanut Butter & Chocolate Eclair Dessert

I found this recipe in one of my old Kraft foods magazines and decided I needed to make it. The peanut butter flavor was not overwhelming, and the filling was so creamy. It was very fast to put together and was pretty tasty! 

– Jodi

Peanut Butter & Chocolate Eclair Dessert
1 pkg Vanilla Instant Pudding
1-3/4 cups milk
1/4 cup creamy peanut butter
1 8 oz tub Cool Whip, thawed
24 Graham Crackers
6 squares Baker’s Semi-Sweet Chocolate
3 Tbsp butter

Beat pudding mix and milk in large with whisk 2 min. Add peanut butter; mix well. Stir in Cool Whip. Layer 1/3 of the grahams and half the pudding mixture in 13×9-inch dish, breaking crackers as necessary to fit. Repeat layers. Top with remaining crackers.
Microwave chocolate and butter in microwaveable bowl on high about 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams. Refrigerate 8 hours.

My Favorite Holiday Treats

 

Besides the recipes Patricia and I made with the kids last night, I have a few more favorite holiday treats I like to make every year. I’ve been making these throughout the past week or so, and thought I’d just post them all at once.  🙂

Cheese Ball
My mom used to make this every year and I always looked forward to it (I still call it “My Mom’s Cheese Ball”). Now I make a double batch every year and share it with her and everyone else. If you put it in smaller containers it freezes well, and just take it out the day before you need it.

2 8 oz pkgs of Cream Cheese
8 oz of shredded cheddar
1 lb velveeta cheese, cut up
1/2 lb butter or margarine
1 tbsp chopped onion or shallot
1 tbsp pimento
2 pkgs dried beef, cut up

Set cheeses and butter in a 3 qt mixing bowl to soften. Then mix well with a beater. I throw the onion, pimento and dried beef into the food processor so I don’t have to chop it all up by hand. Add the chopped onion, pimento and beef to the cheese mixture and Mix well.

White Pretzels
1 pkg white bark
1 bag pretzels

Melt the white bark on the stove (see peppermint bark below). Drop in pretzels, a few at a time. I use a fork to pick them out, let the extra bark can drip off. Place on wax or parchment paper to harden. I place in the fridge for about 20 min to speed it up. 

Peanut Butter Kiss Cookies
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
about 48 Hershey Kisses (unwrapped, of course!)

Heat oven to 375. In a large bowl, mix flour, salt, and baking soda. Add shortening and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add egg and vanilla and mix until smooth. Shape dough into balls, and roll in sugar. Bake for 10-12 min. Top each with a Hershey Kiss. The chocolate will get melty, so let these sit and harden before storing.

– Jodi

Peanut Butter Toffee Chip Cookies


The holiday season always makes me feel like baking. I have a few favorites that I make every year, but I’m always looking for new ones too. Here’s a recipe I thought I’d try.

Peanut Butter Toffee Chip Cookies

1/2 cup shortening
3/4 cup peanut butter
1&1/4 cups packed brown sugar
3 tbsp milk
1 tbsp vanilla extract
1 egg
1&1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1&1/3 cup (8 oz pkg) milk chocolate toffee bits

Heat oven to 375. Beat shortening, peanut butter, brown sugar, milk and vanilla until well blended. Add egg and beat until just blended. Combine flour, baking soda and salt and gradually beat into peanut butter mixture. Stir in 1 cup toffee bits. Drop by teaspoonfuls onto ungreased cookie sheet, top each with reserved toffee bits. Bake 7-8 minutes or until set. 

These turned out pretty good and were very easy to make. They just might have to make a more regular appearance! 🙂
– Jodi