4 P.M. INTERVIEW: The Cooking Mom

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EAU CLAIRE, Wis. (WEAU)— Amy Hanten is The Cooking Mom" and shares recipes perfect for pot lucks and parties.
Sesame Noodle Salad
Ingredients:
1 box (16 ounces) spaghetti, cooked al dente
1/2 cup warm water
1/3 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
Pinch of red pepper flakes (optional)
2 garlic cloves, minced
3 teaspoons fresh grated ginger
2 cups fresh chopped assorted stir fry veggies (shredded carrot, pea pods, scallions, red pepper, chopped spinach)
PEANUT BUTTER CUP DIP
Ingredients:
8 ounces cream cheese, softened
1/2 cup butter, softened
1/4 cup brown sugar
3/4 cup peanut butter
1 teaspoon vanilla extract
1/2 pint heavy cream, whipped
1 1/2 cups Reese's peanut butter cups chopped, divided

Directions:
Use a mixer to mix butter and cream cheese. Beat until smooth. Next mix in brown sugar, peanut butter, and vanilla extract. Beat until smooth. Gently fold in whipped cream. Next fold in chopped peanut butter cups. Save 1/4 to 1/2 cup of peanut butter cups for topping. Serve right away, or store in refrigerator. Serve with dippers like graham crackers, apple slices, Nilla Wafers, and pretzels