Chocolate Peanut Butter Cups

1/2 cup creamy peanut butter (I used homemade peanut butter made from only peanuts and nothing else)
1/2 cup powdered sugar
1/8 teaspoon salt
12 ounces semi sweet chocolate chips * see note below
2 Tablespoons shortening

Cut 15 full size foil cupcake liners to about half their height. (I used silicone baking cups and did not cut them. Once the dessert was solid I peeled the silicone cups off and stored the chocolate cups in the freezer)
In a small bowl, stir together the peanut butter, powdered sugar, and salt. Knead it slightly with your hands until all the sugar is moistened.
Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1 1/2 minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
Put one teaspoon chocolate in each foil liner and tilt the liner so that the chocolate covers the bottom and a little bit of the sides.
Place them on a plate or in a muffin pan and put them in the freezer for 5 minutes.
Roll 1 1/2 teaspoons of the peanut butter mixture into a ball and flatten it with your hands. Place it in the bottom of a chocolate lined cupcake liner. It should not touch the edges. Repeat with all 15 liners.
Add 2 teaspoons of chocolate on top of the peanut butter and spread it with the spoon out to the edges of the liner, letting it fill in around the peanut butter.
Store in the refrigerator. Eat cold or at room temperature.

*Instead of melting chocolate chips and shortening I made my own homemade chocolate - see next post*

Asian Sesame Stir Fry

225 g (1/4 of 900-g pkg.) spaghetti, uncooked
1/2 cup Kraft Signature Asian Sesame Dressing
3/4 lb. (340 g) uncooked peeled deveined large shrimp or whatever meat you like
1 Tbsp. grated ginger root (I used a few dashes of ground ginger)
1/2 lb. (225 g) snow peas, stems removed or your favourite veggie blend (I used a frozen Thai veggie blend instead of fresh veggies)
1 red pepper, cut into thin strips
2 Tbsp. lite soy sauce
4 Tbsp. Kraft Smooth Peanut Butter
2 green onions, sliced
1 Tbsp. sesame seed (I used 1/4 cup toasted whole almonds)

COOK spaghetti as directed on package. Stir together dressing, peanut butter and soya sauce. Add ground ginger, if using ginger root fry with meat when meat is almost done.Meanwhile, fry meat in frying pan. Once cooked add veggies and sauce. Cook on medium heat about 5 minutes or until veggies are tender crisp. Add last two ingredients when ready to eat.

DRAIN spaghetti. Serve topped with shrimp mixture.