CRUNCHY ASIAN BROCCOLI CRANBERRY SLAW

Ingredients:
2 T Butter
2/3 C Slivered Almonds
1 Pkg Oriental Flavor Ramen Noodle Soup
1 Pkg Broccoli Slaw Mix
1/2 Red Onion, finely chopped
1/2 C Dried Cranberries

Dressing Ingredients:
Seasoning Pack from Soup
2 T Brown Sugar
1 T Soy Sauce
2 T Seasoned Rice Vinegar
1 T Red Wine Vinegar
1 T Raspberry Walnut Salad Dressing (optional - I added because I had it on hand, but it gave a yummy extra flavor!)
1/4 C Olive Oil

Directions:
Melt butter in skillet. Break up noodles from soup into small pieces. Saute noodles and almonds until golden brown, stirring frequently. Set aside.

In small bowl combine all dressing ingredients and stir with a whisk. In large bowl combine slaw mix, red onion, noodle/almond mix and cranberries. Pour dressing over and toss together until well combined. Serve immediately.

CHOCOLATE CHIP PECAN BANANA BLONDIES

Ingredients:
1-1/2 Sticks Butter
1-1/3 C Brown Sugar
2 Eggs
1 tsp. Vanilla
4 Ripe Bananas, mashed
2 C Flour
1 tsp. Baking Soda
1/2 tsp. Salt
12 oz. Bag Chocolate Chips
1/2 C Finely Chopped Pecans

Directions:
Spray 10x15 jelly roll pan with floured cooking spray (Baker's Joy). Preheat oven to 350°. Cream butter and sugar in mixer bowl. Add eggs and mix until well blended. Add vanilla and bananas.

In separate bowl, stir together flour, baking soda and salt. Add to wet ingredients, blending until combined. Add chocolate chips and pecans.

Spread batter into pan and bake 25-30 minutes.

Recipe Notes:

Recipe borrowed from Eat at Home blog (http://eatathomecooks.com/2010/05/chocolate-chip-pecan-banana-bars.html).