Make Chinese at home!
Sesame Noodles with Chicken (Fine Cooking)

This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.
Serves six.

Kosher salt
1 lb. dried plain or whole-grain spaghetti
6 Tbs. Asian sesame oil
4 medium cloves garlic, peeled
2/3 cup creamy peanut butter
1/2 cup less-sodium ginger-flavored soy sauce
6 Tbs. rice vinegar
1/4 cup light or dark brown sugar
1-1/2 lb. chicken tenders
2 tsp. peanut oil
Freshly ground black pepper
6 scallions, thinly sliced on the diagonal
Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to tasteÂyou may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

From Chow.com
Butter Lettuce & Pumpkin Seed Salad

INGREDIENTS
1/2 cup hulled, salted pumpkin seeds
3 medium roasted garlic cloves
2 tablespoons plus 1 teaspoon apple cider vinegar
2 tablespoons unfiltered apple cider or unfiltered, unsweetened apple juice
6 tablespoons extra-virgin olive oil
2 heads butter lettuce, washed and torn into large pieces

INSTRUCTIONS

1.Toast pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Remove from heat and reserve.
2.Combine garlic, cider vinegar, and apple cider in a small nonreactive bowl. Season well with salt and freshly ground black pepper. Whisk continuously while slowly adding olive oil in a thin stream until fully incorporated. Season again as necessary with salt and pepper.
3.Put lettuce in a large salad bowl, coat with dressing, and toss to combine. Garnish with toasted pumpkin seeds and serve immediately

This is a great (and easy) snack or appetizer.

FRUIT SALSA W/CINNAMON CHIPS(all recipes.com)

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mix.

peanut butter dip
1 cup vanilla yogurt
1/2 cup peanut butter
1/8 teaspoon ground cinnamon
1/2 cup whipped topping
Assorted fresh fruit

Directions
In a bowl, combine the yogurt, peanut butter and cinnamon; mix well. Fold in the whipped topping. Refrigerate until serving. Serve with fruit. ***I serve with honey wheat pretzel sticks

Easy chocolate cupcakes
1 box of devil's food cake mix
1 15 oz. can of pumpkin
Mix the ingredients. The batter will be very thick. Do NOT add oil, eggs, or water. Put batter in cupcake pan. I used paper liners. Bake 12-15 min. at 350.
I made these today for a potluck and they were a big hit. They are chewy like brownies. Because the batter is so thick, they are not smooth on top.`

Red Flannel Roast Beef Hash

This recipe makes two good sized servings.

Coarsely-chopped cooked left- over roast beef, maybe about half lb.

Two large or three medium-sized russet potatoes, peeled & cut in small chunks.

Half a white onion,chopped

Saute in oil or bacon fat until potatoes are about medium done.

Now add half a can of sliced beets, cut in slivers, & also half of the juice in the can (I think sometimes you can find canned beets already done up that way, but dont remember what they are called), & a couple tablespoons of Worcestshire Sauce.

Continue cooking til done.

Meanwhile poach two eggs to your desired doneness.

Laddle the hash onto two warm plates. top each with one of the poached eggs, sprinkle fresh parsley on top, get out a bottle of ketsup, & you're good to go.