THE PIONEER WOMAN'S ASIAN NOODLE SALAD
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I love the Pioneer Woman. She makes ranch life seem so glamorous. She makes me laugh, she inspires me to take pictures and to enjoy every moment, and she has the most delectable recipes. I try my best to take the fat and calorie count down when I make her dishes so I can still enjoy them.

SALAD INGREDIENTS:

1 package linguine or spaghetti noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage, or more to taste
1/2 head sliced purple cabbage, or more to taste
1/2 bag baby spinach, or more to taste
1 whole red bell Pepper, cliced 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 T. extra virgin olive oil (I cut this way down to about 2 T. You can replace some liquid with chicken broth if desired-I didn't and it had enough liquid)
8 T. soy sauce
1 T. sesame oil (I use less because it is strong, about 1 tsp.)
1/3 c. brown sugar
3 T. Fresh ginger, minced
2 cloves garlic, minced
2 whole hot peppers or jalapenos, minced (optional)
chopped cilantro

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.

RACHEL RAY'S CHICKEN LIME TORTILLA SOUP
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This soup is easy and very tasty. Sometimes I add some extra canned beans or veggies to bulk it up such as chopped celery or bell peppers. After you buy the chipotle peppers in adobo, you can use the leftover in this Cafe Rio recipe as well!

2 T. extra virgin olive oil

1 onion, finely chopped

6 cloves garlic, thinly sliced

6 skinless, boneless chicken thighs, cut into 1/2 inch pieces

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

6 c. chicken broth

1/2 c. chopped fresh cilantro

Juice of 2 limes
salt and pepper

1 avocado, thinly sliced

crushed tortilla chips

In a large saucepan, heat the olive oil. Add the onion and cook until the onion begins to brown, about 5 minutes. Add the garlic and cook for 2 minutes more. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.  Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

COCONUT CARAMELS
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These would be perfect for your sweetie on Valentine's Day! Recipe from Taste of Home.

1 tsp. butter
24 caramels, unwrapped
3/4 c. plus 2 T. flaked coconut, divided
1/2 c. white chocolate chips
1/2 c. salted peanuts

Line an 8 x 4 loaf pan with foil and grease the foil with butter. In a bowl, combine the caramels, 3/4 cup coconut, chocolate chips and peanuts. Microwave on high, uncovered, for 1 minute. Stir and cook 30-60 seconds longer or until caramels are melted. Stir to combine ingredients evenly. Press into prepared pan. Sprinkle with remaining coconut. Allow to cool.
Using the foil, lift candy out of pan. Cut candy into 1 inch squares.

CINNAMON CRESCENT ROLLS
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These are yummy and easy, what a great combo! I had to use reduced fat crescent rolls and less butter, and they were still great. Found at Jennifer Cooks.

2 cans refrigerated crescent rolls
1 stick butter, softened
1/2 c. sugar (white or brown-your choice)
1 T. cinnamon

Heat oven to 350°F. In a small bowl, combine butter, sugar and cinnamon. Stir until smooth.
Separate dough into triangles. Spread each triangle evenly with butter mixture. Roll up each triangle, starting at the widest side, as you would normally do for crescent rolls. Firmly press ends to seal. Place each cinnamon filled crescent roll onto an ungreased baking sheet. Bake at 350 for 10 to 15 minutes or until golden brown.

GLAZE:
1/2 c. powdered sugar
1 tsp. vanilla
2 T. milk

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.