Crunchy Ramen Noodle Salad

Crunchy Ramen Noodle Salad
This recipe is super easy to make, you really just throw all of the ingredients together in a large bowl and let it sit for a few minutes. The longer the salad sits, the better the flavor!


  • 24 ounces broccoli slaw
  • 12 ounces chicken flavor ramen noodles uncooked and broken up
  • 1 cup craisins
  • 1/2 cup sunflower seeds
  • 3 tablespoon sesame seeds
  • 1/4 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 3/4 cup vegetable oil


  • Chopped scallions
  • Shredded chicken


Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.


Asian Ramen Noodle Salad

Asian Ramen Noodle Salad
This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!


  • 2 packages ramen noodles (discard seasoning)
  • 1/2 cup sliced almonds
  • 1 cup shelled edamame
  • 1 (12 oz) cabbage coleslaw mix
  • 2 cups purple cabbage (or just use more cabbage mix)
  • 1/2 cup matchstick carrots
  • 1 bunch scallions (greens only), chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 (15 oz) can mandarin oranges, drained

Sweet Sesame Dressing

  • 1/2 cup oil (such as, canola or vegetable)
  • 1/2 cup cane sugar (honey or agave is fine too)
  • 3 tablespoon apple cider vinegar (or just use more rice vinegar)
  • 3 tablespoons rice vinegar (or just use more apple cider vinegar)
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes


  1. Position a rack in the center of the oven and preheat the oven to 425 degrees F.
  2. Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything.
  3. Bake for 5 minutes or until they just start to get toasty and golden.
  4. Remove from oven, allow to cool for 5 minutes.
  5. Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.

To assemble the salad: add all the ingredients together in a large bowl, toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day, it will lose the crunchy favor over time.

Cook’s Notes

  • Toss in leftover cooked chicken cubes to make this a protein packed meal.
  • Use this salad to finish off leftover veggies in the fridge. Other suggestions include chopped kale, fresh broccoli florets, and red or green bell peppers.

Pie Dough Roses

Cut rolled pie dough into circles (LOTS of circles). You place four circles in a row on your work surface, with each circle slightly overlapping. The circles are then rolled up into a log, the log is cut in half, and the cut sides of the ‘log’ are pinched inward to hold the little rose together. After that, you turn the cut side down and use your fingers to press the folds of dough downward to look like rose petals.

It’s easier than it sounds, promise. Just watch the video and you’ll be ready to make thousands of dough roses yourself. Or at least a few dozen.

Cheesecake Egg Rolls

Cheesecake Egg Rolls


For the Sauce

  • 2 cups chopped strawberries
  • 2 Tablespoons water
  • 2 Tablespoons sugar

For the Eggrolls

  • 2 (8-oz.) bars cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 12 eggroll wrapper
  • vegetable oil
  • Powdered sugar, for garnish


  1. In a small sauce pan over medium heat, combine strawberries, water and sugar.
  2. Stir to combine and bring to a simmer. Stir frequently and cook until thick and jammy, 3-4 minutes.
  3. Transfer to a medium bowl and set aside.
  4. In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined.
  5. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  6. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble.
  7. Add egg rolls and fry until golden, 1 minute per side.
  8. Transfer to a paper towel-lined plate to cool slightly.
  9. Plate, dust with powdered sugar, and serve with strawberry sauce.

Salted Caramel Frosting


Salted Caramel Frosting

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark)
  • 5 – 6 Tablespoons heavy cream, divided
  • 1 1/4 teaspoon salt
  • 2 1/2 cups (240-300g) confectioners’ sugar, sifted

Optional Garnish

I’ve Procedure

  1. Melt the butter in a small saucepan over medium heat.
  2. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved.
  3. Add salt.
  4. Allow to bubble for about 2 minutes, whisking every 30 seconds or so.
  5. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
  6. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
  7. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency.
  8. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
  9. Frost cake or cupcakes and garnish with Salted Caramel Sauce if desired.

Cook’s Notes

The best piping tip for this frosting is the Wilton #12 round tip. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely since the frosting is so creamy. So I suggest a simple round tip.


Okra and Tomatoes

Okra and Tomatoes
Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.


  • 4 slices bacon
  • 1 medium onion, chopped
  • 1/3 cup chopped celery
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can stewed tomatoes
  • 1/2 cup water or chicken broth
  • 4 cups sliced okra
  • 3/4 teaspoon seasoned salt
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper


  1. Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
  2. Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
  3. Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
  4. Crumble bacon and stir in just before serving.