we had paul and brandy over for dinner the other night.  it’s just getting too hot to have egg rolls with chinese dishes, so this looked like an acceptable summer swap!  it kind of reminds me of salad and dressing that you would get at a hibachi grill.  it’s a winner!

• 6 tbsp rice wine vinegar
• 6 tbsp vegetable oil
• 5 tbsp creamy peanut butter
• 3 tbsp soy sauce
• 3 tbsp brown sugar
• 1 tsp ground ginger
• 1 1/2 tbsp minced garlic

• 1 bag of shredded cabbage
• 6 green onions, chopped

1. in a medium bowl, whisk together the first seven ingredients.
2. toss cabbage and green onions with the mixture just before serving.

enjoy!

rice krispie treats are very simple.  just follow the directions on the box of rice krispies and for the love of all that is sweet and ooey gooey: do NOT, under any circumstances microwave your ingredients.  always melt them low and slow on your stovetop.  if you use the microwave, the texture is all wrong and you end up with hardened rice krispies that are difficult to eat.

here’s what you need:

• 6 c rice krispies
• 1 bag mini marshmallows
• 3 tbsp butter
• 1 tsp vanilla

1. in a large saucepan (i use my soup pot), melt your butter.  add marshmallows and vanilla, stir until completely melted.
2. add rice krispies, stir until evenly coated.
3. pour into a greased 9×13″ pan, pressing in with waxed paper or a nonstick spatula.

pictured above is a variation that i like to make.  follow the directions above, but add 1/2 c peanut butter when you add marshmallows and vanilla.  I top mine with 1 1/2 c melted semi-sweet chocolate chips, melted with 1 1/2 tbsp butter.  (you can melt this in the microwave at 30 sec. intervals, stirring constantly.)  spread chocolate mixture over the top of the rice krispie treats.

there are also a ton of variations out there for making rice krispie treats.  some people enjoy the fruit flavored marshmallows, others use cocoa krispies, while others use cheerios.  the possibilities are endless and the recipe is so simple, it should be easy to find your favorite flavor combination.

enjoy!

boy met girl.  girl liked boy.  girl brought boy a bajillion cookies to his dorm room to impress him.  boy (and his stomach) fell in love with girl.  that’s only part of mine and tom’s love story!  but the story continues today and here’s another cookie recipe, just because you need something else to steer you away from your new year’s diet!

the peanut butter cookie recipe is a classic from the better homes and gardens cookbook.  i have a reprinted 1953 edition and LOVE it.  the filling comes from a november 2008 better homes and gardens magazine.

cookie: “peanut butter crisscrosses”

• 1 c shortening
• 1 c granulated sugar
• 1 c brown sugar
• 1 tsp vanilla
• 2 beaten eggs
• 1 c peanut butter (i add extra, if using crunchy pb)
• 3 c sifted flour
• 2 tsp baking soda
• dash salt

1. thoroughly cream shortening, sugars and vanilla.  add eggs; beat thoroughly.  stir into peanut butter.  sift dry ingredients, stir into creamed mixture.
2. form into ping pong sized balls, place on ungreased cookie sheet.  press with back of fork to make crisscross.
3. bake in moderate oven (375°) 10 minutes.
4. allow cookies to cool.  while cooling, make peanut cream filling:

peanut cream filling:

• 3/4 c crunchy peanut butter
• 3/4 c marshmallow creme
• 3 tbsp milk
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cumin (trust me on this one!)
• 3 tbsp powdered sugar

1. in a medium bowl, whisk together peanut butter, marshmallow creme, milk, cinnamon and cumin.  gradually whisk in powdered sugar.
2. spread 1 tbsp (or so) on bottom of one cookie, and make a sandwich.

enjoy!