Pad Thai with Shrimp or Chicken

8 oz linguine noodles
1/3 c fresh lime juice
1/3 c water
3 tbl brown sugar
4 tbl soy sauce
1 tbl rice vinegar
3/4 tsp cayenne pepper (more or less depending on how hot you want it)
3 tbl vegetable oil
3 cloves garlic, finely chopped
1/4 c finely chopped onion
2 eggs, beaten
12 oz frozen medium sized shrimp, thawed OR 2 c chopped cooked chicken
1/4 c finely chopped dry-roasted peanuts
3 c fresh bean sprouts
1/4 c green onions, thinly sliced
cilantro

Cook noodles according to package directions, drain and set aside. Meanwhile, stir lime juice, water, brown sugar, soy sauce, vinegar, cayenne pepper, and 1 tbl spoon of oil together. Set aside. In 12-inch non-stick skillet, heat remaining 2 tbl of oil over medium heat. Cook garlic and onion about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook until scrambled but still moist. Stir in noodles and lime juice mixture. Increase heat to high. Cook for about 1 minute tossing constantly until sauce begins to thicken. Add remaining ingredients except cilantro and peanuts. Cook 2-3 minutes more. Sprinkle with cilantro and chopped peanuts if desired.

10 - Cup Cookies

1 c sugar
1 c brown sugar
1 c shortening
1 c peanut butter
3 eggs lightly beaten
1 c flour
1 c quick oats
2 tsp baking soda
1 tsp baking powder
1 c chopped pecans
1 c flaked coconut
1 c craisens
1 c chocolate chips

Preheat oven to 350 degrees. Combine first 4 ingredients, beat at medium speed until creamy. Add eggs, beat well. Add flour and next 3 ingredients and mix well. Stir in remaining ingredients. Drop by teaspoonfuls on lightly greased baking sheets. Bake for 10-12 minutes or until edges are golden brown. Immediately remove to wire racks to cool. Makes about 5 dz.