Some Recipes from Today's Spring Tea & Testimony

Here are some of the recipes from this morning!  Can you say yummy?

Cinnamon Granola Bars made by Kim O.

Ingredients 

·         1/4 cup Organic butter, softened 

·         1 cup packed Organic brown sugar 

·         1 cage free brown egg 

·         2 tablespoons ground flaxseed 

·         2 tablespoons Organic honey 

·         2 cups old-fashioned oats 

·         1 cup 100% stone ground whole wheat flour 

            ·         1 teaspoon ground cinnamon 

            ·         1/2 teaspoon baking soda 

            ·         3/4  cup raisins 

Directions 

·         In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg; beat well. Stir in flax and honey. In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended. Gently stir in raisins. 

·         Press into an 9x13 baking dish coated with cooking spray. Bake at 350° for 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Yield: 1 dozen.

Photo taken by Ree Drummond, The Pioneer Woman.

Asian Noodle Salad made by Mollie B.

Notes:  It makes a gigantic amount using the quantities listed below so I adapt to how many I will be feeding.  I also use coleslaw mix or broccoli slaw mix instead of whole heads of cabbage.  The cashews get soggy if they sit too long so I add them when serving.  There is a dressing recipe, but I like the Trader Joe’s Spicy Peanut Vinaigrette found in the refrigerated produce section by the bagged salads on the top shelf. 

SALAD INGREDIENTS:

·         1 package Linguine Noodles, Cooked, Rinsed, And Cooled

·         ½ heads Sliced Napa Cabbage, Or More To Taste

·         ½ heads Sliced Purple Cabbage, Or More To Taste

·         ½ bags Baby Spinach, Or More To Taste

·         1 whole Red Bell Pepper, Sliced Thin

·         1 whole Yellow Bell Pepper, Sliced Thin

·         1 whole Orange Bell Pepper, Thinly Sliced

·         1 bag Bean Sprouts (also Called Mung Bean Sprouts)

·         Chopped Cilantro, Up To 1 Bunch, To Taste

·         3 whole Scallions, Sliced

·         3 whole Cucumbers Peeled And Sliced

·         1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:

·         1 whole Lime, Juiced

·         8 Tablespoons Olive Oil

·         8 Tablespoons Soy Sauce

·         2 Tablespoons (up To 3 Tablespoons) Sesame Oil

·         ⅓ cups Brown Sugar

·         3 Tablespoons Fresh Ginger Chopped

·         2 cloves Garlic Chopped

·         2 whole Hot Peppers Or Jalapenos, Chopped

·         Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro

Pasted from <http://thepioneerwoman.com/tasty-kitchen/recipes/salads/asian-noodle-salad/>