Ingredients

• 1 box spaghetti noodles
• 1/2 cup peanut butter
• 1 Tbsp Sesame Oil
• 1/2 cup soy sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 Tbsp sugar
• 2 tsp Thai Red Curry Paste (this makes it SPICY; use more like 1/2 tsp. if you don't want a lot of heat, or substitute with cayenne pepper to taste)
• 1 Tbsp lime juice
• 1/2 cup reserved pasta water

Instructions

1. Cook pasta according to package directions
2. While the pasta cooks, measure everything but the pasta water into a large serving bowl; mix till well combined (this will make a very thick sauce)
3. When the pasta is done, add it along with 1/2 cup of the cooking water to the bowl and stir it all around till everything is well mixed and the noodles are coated
4. Serve warm, or store in the fridge and eat it cold!

Ingredients

• 1 cup vegetable oil
• 1 package dry ranch seasoning
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 3-4 Tbsp. crushed red pepper, depending on your spice preference
• 3 sleeves saltine crackers
• Cold, cooked, shredded chicken
• Enough bottled ranch dressing to lightly coat chicken (these last two depend on how much you want to make, obviously)

Instructions

1. Add oil, seasoning, spices, and crushed pepper into a one-gallon zip top bag; seal the top and mush it all around till everything is well combined
2. Add in the crackers and shake them around a little to coat them with the oil and spice mixture
3. Let it all sit in the bag for a good 12 hours or so, flipping the bag over any time you think of it, till all the mixture is absorbed into the crackers
4. Once those are ready, just shred some cooked chicken with a fork (leftovers are your friend, here), toss it in as much ranch as you like, and put that on top of your firecrackers. So good!

Ingredients

• 1 1/2 sleeves Saltine crackers
• 1/2 cup softened butter
• 3 Tbsp. sugar
• 1 can sweetened condensed milk
• 4 egg yolks
• 1/4 cup lemon juice
• 1/4 cup lime juice
• whipped cream and coarse sea salt for garnish (which I completely forgot)

Instructions

1. Preheat oven to 350 degrees.
2. Crush the crackers pretty finely, but not to complete dust. Add the sugar and knead in the butter till the mixture holds together like dough
3. Press into an 8 inch pie pan, chill for 15 minutes, then bake for 18 minutes or until the crust is slightly browned
4. While the crust is partially cooling, beat the egg yolks and milk together, then mix in citrus juice, making sure everything is completely combined. Pour into the pie shell (it doesn't need to be completely cooled), and bake for 16 minutes or until the filling has set
5. Chill pie completely now, and serve with fresh whipped cream and a sprinkling of sea salt

Ingredients

• 1 box yellow cake mix
• ingredients listed on cake mix box (eggs, oil, water)
• 2 packages (3.4 oz each) instant banana pudding
• 4 cups milk
• 1 tub (8 oz) frozen whipped topping, thawed
• mini Nilla wafers

Instructions

1. Following box directions, bake the yellow cake in a 9x13" pan
2. Let it cool for about two minutes, then use the handle of a wooden spoon to poke rows and rows of holes in the cake, all the way to the bottom
3. Whisk together instant pudding and milk until lumps are gone; let it sit for 2 minutes, then pour over cake, using a spreader or spatula to make sure the pudding flows into all the holes
4. Pop it in the fridge and chill till cake is completely cooled and pudding is set up
5. Spread chilled cake with a whipped topping, then top with mini Nilla wafers and you're done!