Vegetables

We all need to increase our vegetables....Always. And I need to find new ways to prepare them. Anyone have great veggie side dishes to enjoy these spring and summer vegetables.

Here is a super easy and great way to enjoy cauliflower. I must add that I generally don't enjoy cauliflower.

Roasted Cauliflower
Origin : Cooks Illustrated
Notes : From Jan/Feb 2007. Comes with a soy ginger sauce with scallion or a curry yogurt sauce with cilantro.


1 Medium Cauliflower Head, about 2 pounds
1/4 Cup Extra Virgin Olive Oil


Instructions :
Adjust oven rack to the lowest position and heat oven to 472 degrees. Line the cookie sheet with
foil.
Trim the outer leaves of the cauliflowe and cut stem flush with bottom. Cut head into 8 equal
wedges so that the core and the florets stay intact. Lay the wedges cut side down on baking sheet.
Drizzle with 2 T oil and sprinkle with salt and pepper; gently run to evenly distribute oil and
seasonings. Gently flip the cauliflower and season other side with remaining 2 T oil, salt and
pepper.
Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8-12 minutes. Remove sheet from oven, and using
spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8-12 minutes. Season with salt and pepper to taste. and serve immediately.

Denise's Chocolate Chip Cookies

2 c brown sugar

2 c butter

2 c sugar

4 eggs

2 tbsp vanilla

cream together (in kitchen aid) until blended.

5 c oatmeal (blended to powder)

4 c sifted flour

2 tbsp baking powder

2 tbsp baking soda

1 tbsp salt

in separate bowl mix together the 5 ingredients above. then gradually add dry mixture into mixer while it's going.

once nicely combined, mix in 1 1/2 c coconut.

you might want to do the following on the counter because it might be too much for a bowl!!

add 2 cups chocolate chips

add 2 cups chopped walnuts

use close to 1/4 c. per giant cookie. form into balls.

bake for 12 minutes at 350.

Mixed up Spaghetti

found this on dealectible mommies....
New theme!! Pasta dinners.........whatcha got??



Mixed Up Spaghetti





Ingredients:

- 1 lb. of thin spaghetti
- 6-8 oz. of Smoked Gouda Cheese – Shredded
- 1/2 bunch of Italian Parsley
- 4 cups of Grape Tomatoes – Roasted
- 6 cups of Chicken Broth
- Olive Oil

Directions:

Drizzle grape tomatoes with olive oil and bake at 400 deg. for 10 minutes. Set aside.

Heat chicken broth in a saucepan on low heat until bowling. Break spaghetti noodles in half and place in a large skillet. Slowly add hot chicken broth. Continue to pour a little at a time as the noodles soak up the liquid. Continue until noodles are soft (this could take up to 25 minutes).

Once spaghetti is soft, add shredded cheese and grape tomatoes. Stir together on low heat until cheese melts. Top with italian parsley and enjoy!

Ice Cream Sandwiches

Thank you to Nikki for my fun Ice Cream Sandwich Pan. I made these last night for the missionaries. They were so quick and easy. I used a brownie mix for the cake. It was nice because it cooked 10 minutes. Easy. They were a hit. Who doesn't love cute brownies and ice cream.

Scotcheroos

• 1 cup peanut butter
• 1 cup sugar
• 1 cup Karo Syrup
• 6 cups rice Krispies
• 1 bag chocolate chips
• ½ bag butterscotch chips

1. Cook sugar and Karo syrup.

2. Stir in peanut butter.

3. Add rice krispies.

4. Pour into a 9x13 pan. Press into pan.

5. Melt chocolate chips and butterscotch chips together.

6. Pour over rice krispies.

7. Refrigerate until hard.

Need Help for My Chocolate Peanut Butter Layered Cupcakes

So thanks to Janny I have a new cookbook...It is the Pillsbury Bake Off Prize Winning Recipes. I am having fun so once again THANK YOU AUNTIE JANNY!

So I made the Chocolate Peanut Butter Layered Cupcakes (I again forgot a picture!!! Angry!). They were a good start but I need some help perfecting this one. The peanut butter layer was very good but the chocolate layer wasn't right. First, it had little chocolate flavor, and second, it was too soft. So I need you to brainstorm and help. I need your amazing chocolate cupcake recipes, or brownie like cakes. If I cannot find one, I would rather use a brownie mix instead of the cake they used.

Prep TIme :35 minutes
Start to Finish 1 H 35 m
Servings:24 cupcakes

Chocolate Layer
1 recipe for chocolate cupcakes (or 1 brownie mix)
1/2 cup peanut butter chips (put into the mix)

Peanut Butter Layer
1 egg
8 oz cream cheese
1/3 cup sugar
1/3 cup powdered sugar
1/2 cup chocolate chips

Preheat the oven to 350.
In one bowl, make the chocolate layer (This is where you come in and help me find an amazingly rich chocolate cupcake recipe). In a second bowl mix together all the ingredients for the Peanut Butter Layer.
Grease the pan (or the cupcake liners if you are using them). Layer from bottom to top, 1 T chocolate mix, 1 T peanut butter mix, 1 T chocolate mix, 1 T peanut butter mix. If you'd like, sprinkle the top with a few more chips.
Bake for 25-30 minutes, or until toothpick comes out clean. Cool for 15 minutes in the pans, remove from pan and finish cooling.

PLEASE HELP ME PERFECT THIS BEAUTIFUL WORK

Lettuce Wraps

Copycat Recipe: PF Chang’s Lettuce Wrap Recipe
yum!

from http://www.wasabimon.com/


Recipe for dipping and pouring sauce
4 tablespoons sugar
1/2 cup hot water
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup or canned tomato sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar (not packed tightly)
1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken
1 teaspoon hot water
1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons dark sesame oil
2 boneless, skinless chicken breasts, cut into half-inch cubes”
1 – 8oz can sliced water chestnuts, drained and minced
1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
1/2 yellow onion, minced
3 garlic cloves, minced
6 large leaves of iceberg lettuce

Method for Pouring Sauce Recipe
1.In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe
1.In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe
1.In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2.In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Remove from the chicken pan and allow to cool, but reserve the oil in the wok or pan, keeping it hot over a low flame.
3.Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4.Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5.Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce