Thai Pork Burritos and Peanut Butter Bars

Who wrote the law that requires coleslaw mix, found in the produce section of the grocery store, to be smothered in salad dressing and tossed with raisins?  This healthful convenience food is the perfect filler for Thai Pork Burritos.  

Speaking of smothered... Peanut Butter Cake is smothered with a rich creamy peanut butter frosting.  These bars are to die for.  Since I ran 26.2 miles last weekend, I figured I was due at least one bar!  (Official time...3:32:48!)

Thai Pork Burritos

Serves 4

1 pound lean ground pork

1 teaspon fresh grated ginger

1 clove garlic; minced

1 small onion; thinly sliced

2 cups coleslaw mix with carrots

1 teaspoon olive oil

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon hoisin sauce

1 tablespoon honey

2 teaspoons ground coriander

4 10-inch flour tortillas; warmed

Fresh chopped cilantro (optional)

Heat large nonstick skillet over medium-high heat. Add pork.  Cook, until pork is no longer pink, about 3-4 minutes, stirring to break up the pieces. Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted.

In a small bowl, combine the olive oil, soy sauce, lime juice, hoisin sauce, honey and ground coriander.  Pour into skillet with pork mixture.  Stir constantly to blend all ingredients well, about 1 minute. Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve.

Peanut Butter Cake

Makes 1 (9x13-inch) pan

1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

FROSTING

3/4 cup butter
6 tablespoons buttermilk
1/2 cup peanut butter

3 1/2 – 4 cups powdered sugar

1 tablespoon vanilla extract

Preheat oven to 375 degrees.  In a medium mixing bowl, combine the sugar, brown sugar, flour, salt and baking soda.  Set aside. 

In a medium saucepan, add the peanut butter, water and butter.  Cook over medium heat.  Bring to a boil.  Remove from heat and add the sugar and flour mixture.  Stir to combine. 

Add the eggs, buttermilk and vanilla to the saucepan.  Stir vigorously until well combined.  

Pour mixture into a 9x13-inch baking pan coated with cooking spray.  Bake for 25 minutes at 375 degrees.

Meanwhile, in a small saucepan, heat the 3/4 cup butter, 6 tablespoons buttermilk, 1/2 cup peanut butter over medium heat.  Bring to a boil.  Remove from the heat and stir in powdered sugar and vanilla until the desired consistency is reached.  Pour over the warm cake.  Let cool.  Refrigerate leftovers.