Asian Sesame Chicken and Noodles

2 tsp. garlic
1/2 c. rice vinegar
1/2 c. soy sauce
2 tsp. Hoisin sauce
3/4 c. brown sugar
2 tsp. sesame oil
1 T. sesame seeds
1/2 tsp. ginger
pinch of red pepper flakes
1 T. peanut butter
2 T. hot water
5 chicken breasts, cut into long strips

Sesame Noodles:
Use half of the marinade above for noodles
12 oz. thin spaghetti or angel hair
green onion, thinly sliced
carrots, thinly sliced

Combine the marinade ingredients in a bowl (you may need to microwave peanut butter to get it to stir in easily). Pour half of the marinade mixture into a ziploc bag and add strips of chicken. Marinate for 2-8 hours. Reserve the other half of the marinade for the noodles. Grill chicken.

For the sesame noodles, cook noodles al dente, drain and pour into a bowl. Slice the green onions and carrots and add to the pasta with the reserved half recipe of marinade. Toss and serve with grilled chicken.

Cake Batter Truffles

Cake Batter Truffles

1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1 cup yellow cake mix
1 tsp vanilla
1/8 tsp salt
about 1/4 cup milk

Hand mix:
2 Tbsp sprinkles

Also needed:
Vanilla Melting Chocolate

Beat together butter and sugar using an electric mixer until combines. Add remaining ingredients (add milk slowly til it makes a dough-like consistency) Mix in sprinkles by hand.
Roll into 1" balls and place on wax paper or tinfoil lined cookie sheet. Chill in fridge for 15 min.

While dough balls are chilling, melt vanilla melting chocolate and dip each one. Place back onto lined cookie sheet, top with additional sprinkles if desired.

Chill cake batter truffles in fridge until serving. Makes about 30 truffles.