Ramen-Vegetable Beef Skillet

1 lb ground beef

1-1/2 C sliced fresh carrots

3/4 C sliced onion

1 C water

1 C shredded cabbage

1 C sliced fresh mushrooms

1 C chopped green pepper

1 pkg (3 oz) beef ramen noodles

In a large skillet, cook the beef, carrots, and onion over medium heat until meat is no longer pink and the carrots are crisp-tender; drain.

Add the water, cabbage, mushrooms, green pepper, soy sauce, and the contents of seasoning packet from the noodles.  Break noodles into small pieces; add to pan.  Cover and cook for 10 minutes or until liquid is absorbed and noodles are tender.

**Recipe is from Simple & Delicious magazine.**

This was actually really good!  The kids took forever eating it, because of all the vegetables.  But Jason and I both liked it a lot.  When I make it again, I think I will use red peppers instead of green.  And I think I will add two packages of ramen noodles and two cups of water.  There weren't enough noodles for us.  I might up the soy sauce, too.  Not sure though.

Sour (Pickled) Bean Sprouts (Dua Gia)

3 scallions, both green & white parts, cut crosswise into 5 pieces

1 carrot, peeled and sliced lengthwise with peeler

1 lb mung bean sprouts, rinsed and picked through

3 C water

1 T salt

1/2 tsp sugar

1 T white vinegar

**ALTERNATIVE INGREDIENT LIST**

3 C mung bean sprouts, rinsed and picked through

3 C water

1 T salt

1 tsp sugar

1/4 C white vinegar

Boil the water, together with the salt, sugar, and vinegar, until dissolved and combined.  Cool to room temperature.

Put vegetables in a large jar or bowl and cover with cooled water.  

Allow to stand unrefrigerated for three days, then transfer to the refrigerator, where the mixture will keep for 3 weeks or longer.

**First ingredient list is from Recipe Hound.  Second ingredient list is from Vietnamese Face.**

I made this recipe using the first set of ingredients several months ago.  It was so good.  I actually didn't make it all three days of the sprouts sitting on the counter before I started eating them.  The kids liked them too.

I'm making the second set tonight.  I found this one because I didn't have any scallions or carrots.  I will let you know how it turns out.

Peanut Butter Bars

1 C melted butter

1-1/2 C finely crushed graham crackers

2-1/2 C powdered sugar

18-oz. jar crunchy peanut butter

2 C semi-sweet chocolate chips

Preheat oven to 350*.

Mix first four ingredients in a large bowl until well combined.  You will be able to do this with a wooden spoon.  Spoon into a 9x13 pan and smooth.  

Put chocolate chips on top.  Put into oven for 5 minutes.  Spread melted chips evenly over top.

Refrigerate until set.

**From Jason's Aunt Dora**

These are so good!  They taste really similar to Reese's Peanut Butter Cups.  Try them!!!

Basic Corn Muffins

1 C cornmeal
1 C all-purpose flour
1/3 C white sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 C canola oil
1 C milk

Preheat oven to 400*. Grease muffin pan or line with paper muffin liners.

In a large bowl, mix together corn meal, flour, sugar, baking powder, and salt. Add egg, oil, and milk; stir gently to combine. Spoon batter into prepared muffin cups.

Bake at 400* for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

**From All Recipes**

These were good. I just made them plain to go under white beans. But I can't wait to make them again, adding green chiles, cheddar cheese, and whole corn. Yum!

Glazed Peanut Butter Bars

3/4 C butter, softened
3/4 C creamy peanut butter
3/4 C sugar
3/4 C packed brown sugar
2 tsp water
2 eggs
1-1/2 tsp vanilla extract
1-1/2 C all-purpose flour
1-1/2 C quick-cooking oats
3/4 tsp baking soda
1/2 tsp salt
GLAZE:
1-1/4 C chocolate chips
1/2 C butterscotch chips
1/2 C creamy peanut butter

In a large mixing bowl, cream the butter, peanut butter, sugars, and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda, and salt; gradually add to creamed mixture.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. (I used a 9x13 pan and just cut smaller pieces.) Bake at 325* for 18-22 minutes or until lightly browned. (Mine went about 30 minutes, with the last 5 on the lower rack. I just checked with a toothpick to see if it was done.)

For glaze, in a microwave-safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

**I have no idea where this recipe came from!**

These are so good!!!!! Make them!!!!!!!!

Sweet and Sour Chicken

2 C cooked chicken, chopped
1 T olive oil
1 C celery, chopped
1/2 C geen pepper, chopped
1 small to medium sweet onion, thinly sliced
1 (20 oz) can pineapple, drain and save juice
1/3 C apple cider vinegar
1/4 C honey
2 T soy sauce
2 T cornstarch

In a large frying pan heat oil and add celery, green pepper, and onion. Cook until veggies are tender and onion is transparent. Add chicken meat and heat on low.

Take drained pineapple juice and add water, if necessary, to make one cup. In a small bowl mix pineapple juice, apple cider vinegar, honey, soy sauce, and cornstarch.

Add pineapple juice mixture to the veggies and chicken and heat and stir on medium high until the sauce is thickened. Add the pineapple.

Serve over brown rice.

**This recipe is from The Family Homestead**

I love this dish. It was pretty quick to make, and it is really yummy.

Baked Brown Rice

1 1/2 C brown rice, short or medium grain
2 1/2 C water
1 T unsalted butter
1 tsp kosher salt

Preheat the oven to 375*F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. (Keep an eye on it, because it will start to foam up as soon as it starts to boil.) Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff rice with a fork. Serve immediately.

**Recipe from Alton Brown at Food Network**

This is now my favorite way to eat rice. It gets kind of a creamy texture, and it is so good!