CHOCOLATE/PEANUT BUTTER BROWNIES

1 batch brownies (boxed mix)

1/2 cup salted peanuts

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

These are LOADED with richness

TRULY

Chicken Croissants and Spinach Salad

Chicken Croissant Sandwiches:

 4 Grilled chicken breasts

4 large croissants 

4 slices of swiss cheese
Romaine lettuce

tomatoes

honey mustard dressing

(Grill the chicken, add the honey mustard to the croissants, add the romaine and sliced tomatoes and enjoy.)

Honey Mustard:

2 c mayo

1 c mustard

1 c honey

Salad:
baby spinach

chopped apple

chopped Havarti Dill cheese

Craisins

Sugared walnuts

(I used olive oil and brown sugar and stir fried the walnuts until coated, let cool)

Maple Cider Vinaigrette:

1 tsp dry mustard

1/2 tsp dried basil

1/2 c cider vinegar
1/4 c maple syrup

1 T lemon juice

1 clove minced garlic

1 cup olive oil

1 tsp salt

1 tsp salt

1/4 tsp pepper

It's what's for Dinner...and it was GOOD!

Happy eating!

Bon Bon

VEGGIE FAJITAS

I KNOW...brilliant, right?

What to do with all those veggies in the garden...I came up with these. Stroll out to your garden and pick some fresh veggies or drive to the local market and pick up some up.  Slice, dice and throw them into a heated skillet with some EVO.

Next...send your daughter outside to pick an avacado off your tree and slice it up.

Then pull out some wheat tortillas, sour cream and MJ cheese.  If I had some salsa verde, I would have pulled that out too.  (next time)

I like my tortillas slightly fried but you can eat them plain too.  Go with whatever you're feeling that night.  Slather some sour cream on the bottom and top with the veggies, cheese, avacado and salsa.  (if you are smarter than me and remembered to pick some up while grocery shopping)

I grilled some chicken for the chickens who didn't want their fajitas completely vegetarian.  Here is a fajita unfried with chicken.  It's just as tasty.

See?  She LOVED it!

Two thumbs up for dinner.

You're welcome.  Bon Bon

Moist Chocolate Zucchini Cake

I made this yesterday and it was SO GOOD!  I brought it to a luncheon with some friends of mine and even the kids couldn't get enough of it (along with the husbands).  It's super moist.  If you are tired of zucchini bread...try this.

Ingredients:
1/2 c butter

1/2 c applesauce

1 3/4 c sugar

2 eggs

1 t vanilla

1/2 c buttermilk

2 1/2 c flour

4 T cocoa powder

1/2 t bp

1 t bs

1/2 t cinnamon

2 c shredded zucchini

3/4 c chocolate chips

Beat butter, applesauce and sugar well. Add in eggs, vanilla and buttermilk.  Mix well.  Sift in dry ingredients and create a batter.  Stir in zucchini and chocolate chips. Pour into greased cake pans.  Bake 325 for 30 min or so.  Cool 15 minutes before removing from pan.  Frost with chocolate frosting.

Frosting:
3 c pwd sugar

2/3 c cocoa pwd

1 t vanilla

1/3 c milk

1 stick butter

ENJOY!

Bon Bon

FRESH MOZZARELLA, TOMATO and BASIL SANDWICHES

Stevie couldn't wait long enough for the sandwich so I gave her the mozzarella, basil and tomato drizzled in balsamic vinegar and virgin olive oil with salt and freshly crushed pepper.  MMMMMM!

 But if you are patient enough to wait the five minutes it takes to make these sandwiches, your mouth will thank you.  Here are the ingredients you will need:

 I bought italian bread and sliced it, brushed with olive oil and grilled the bread on my grill pan. (highly recommended)  Then placed one slice of garden tomato (thanks mom), a big leaf of basil, a slice of mozzarella and some pepper and salt.  See how excited Kayla is?

 These did NOT disappoint!  

Go pick some tomatoes and basil from your garden and
MAKE THESE TONIGHT!

Lovingly, BON BON

Ciabatta Bread

I LOVE Ciabatta bread.  It's my favorite.  It's probably just easier to buy it in the store but I promise you will NOT be sorry.  This is a great recipe with great results.  (Use for sandwich below) Ingredients:  For the Sponge  1 1/2 cups All-Purpose Flour  1 cup water  1/4 teaspoon instant yeast  For the Dough  Sponge (from above)  1 teaspoon instant yeast  1 1/2 cups All-Purpose Flour   1 1/2 teaspoons salt  1 teaspoon sugar  1 tablespoon nonfat dry milk  1/4 to 1/2 cup water  2 tablespoons olive oil

Instructions: For the Sponge:  Mix the sponge ingredients, in a small bowl, until well combined. Let the sponge rest overnight, covered, or for up to 15 hours.   Place all of the dough ingredients into the bowl of your stand mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy. Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.  Dust the dough very lightly with flour. Bake it in a preheated 425°F (220°C) oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.

Bon Bon

Blue and Turkey Cafe Cobb

I love Cobb salad...it's one of my favorites.  This is a sandwich version.  You can alter at to your liking.  This is how I like it:

1 Tbsp. mayo 

1 Tbsp. Crumbled Blue Cheese

ciabatta roll

1 slice tomato

1/4 cup  shredded lettuce

4 slices  Deli Fresh Shaved Honey Smoked Turkey Breast

2 slices Bacon, cooked

1/4 cup  thin avocado slices

                                                                                         Bon Bon

CREPES

These are DELISH!!!

CREPES:

3 eggs

1 1/2 c. milk

1/2 t. vanilla

dash of salt 1 T melted butter

1 cup flour

Blend ingredients. Heat frying pan to medium low. Spray pan with oil. Use 1/3 cup of batter and pour into the heated pan. Swirl around until pan is covered thinly. Flip after 45 seconds. Cook another 45 seconds. Remove from pan and let cool. Repeat. Serve with fruit, whipped cream, yogurt, powdered sugar...whatever floats your boat.

BON BON

Hawaiian Haystacks

I love this dinner as it is a wonderful blend of tropical ingredients that are better combined than alone. And, it's one of those dinners where no measuring is necessary!

Cooked rice to feed your family
Chicken in gravy to serve over rice

Toppings:
grated cheddar cheese
chopped green onions
sliced almonds
raisins
chinese noodles
coconut
crushed or tidbit pineapple

Enjoy! Chef S'more

CRUNCHY NOODLE SALAD

CRUNCHY STUFF:

1 cup chopped walnuts

1 cup sunflower seeds

4T butter

1 pkg. Ramen Noodles, crushed

(toss out flavor packet)

SAUTE above ingredients until browned.
(if made ahead of time, you can store it in a plastic container until ready to serve)

SALAD:

1 bunch broccoli cut into florets

1 head Romaine lettuce cut into chunks

4 green onions chopped

handful of sugar snap peas cut in half

DRESSING:
1/2 c. olive oil

1/2 c. sugar

1/4 c. red wine vinegar

3 T soy sauce

Mix ingredients and shake well.

Keep salad, crunchy stuff and dressing separate until ready to serve.

YUM to the 10th degree.

(and that's the truth)

BON BON

Apricot Honey Oatmeal

3-1/2 c. water

1/3 c. chopped, dried apricots (about 4)

1/4 c. honey

1/2 t. ground cinnamon

2 c. oats

Bring water, apricots, honey and cinnamon to a boil. Stir in oats; return to boil. Reduce heat to medium; cook about 1 minute for quick oats or 5 for old fashioned oats. Cook until most liquid is absorbed, stirring occasionally. Remove from heat and let stand until desired consistency. Or, throw everything in a rice cooker, and wait for the button to turn yellow. I loved this recipe! It's very delicious. Don't be tempted to increase the water. The honey compensates for missing liquid. I really liked this recipe because everything came out of my food storage. How perfect is that! Recipe courtesy of Quaker Oats ~ Chef Smores

Peanut Butter Bars

Chocolate and Peanut Butter, how I love thee~

(Let me count the ways...)

Set aside some time to throw this recipe together TODAY.

You won't be sorry.

Peanut Butter Bars

mix the following well:

3/4 cups butter

3/4 cups sugar

3/4 cusps brown sugar

2 eggs

3/4 cups peanut butter

3/4 tsp baking soda

1/2 tsp salt

1/2 Tblsn vanilla

Stir in

1 1/2 cups flour

1 1/2 cups rolled oats

Spread on 12x17 jelly roll pan.

Bake at 325 for approximately 10 minutes

(peanut butter fingers will be barely brown)

Remove from the oven and quickly sprinkle 12 oz. chocolate chips over the top

As they melt, spread evenly

Cool. (chocolate will harden)

Spread with peanut butter topping:

1 cup powdered sugar

3/4 cups peanut butter

2-4 Tblspn canned milk (enough to make a spreadable topping)

Cut into bars and ENJOY!

~Ou La La~

Lunch, Sweet Lunch.

In the spirit of 5-a-day, I'm trying VERY hard to eat my fruits and veggies.

I was very glad to be the brainchild of this happy salad.

You can fix it the way YOU like, but here's what I did:

One plate-ful of shredded romain lettuce

One carrot, peeled and shredded

One can solid white tuna (I won't accept anything less--tastes too much like cat

food), drained and separated

Newman's Own Balsamic vinagrette, sprinkled like rain from heaven over the top.

Simple, healthy and DELISH.

xo
Ou-La-La

GRANOLA

(this  is a picture of my breakfast this morning)

It's NOT for dinner.
But one of my favorite foods in the world.
I make this on a regular basis.

12 cups whole oats

1 12oz bag coconut

1 16oz bag of sliced almonds

1 8oz bag of chopped pecans

1 bag Bob's Red Mills Fiber cereal - optional

(it looks like sawdust but you can't taste it)

2 cups oil

2 cups honey

Heat slightly the honey and oil.  Mix all dry ingredients into a large bowl.  Add the honey/oil mixture until all combined.  Spread out on a greased cookie sheet.  Bake at 300 for 30 minutes or so.  The brown-er the granola, the more crunchier it will be...your choice.  If you want to add dried fruits, add them after baking.  This stuff is AWE-SOME!  And that's the truth.

Bon Bon

Avocado Chutney

1 can blackeyed peas - rinsed and drained

1 can sweet corn - drained

1 green onion - thinly sliced

5 roma tomatoes - diced

4 avocados - cut up, not mashed

chopped cilantro - as much as you want

1 pkg dry Italian dressing mix.

*Mix all together and serve with tortilla chips*

My mom said this is DELISH!

XOXO, Sister Scrumptious.

APPLESAUCE

Ingredients
* 6 cups apples - peeled, cored and chopped
* 3/4 cup water
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1/2 cup white sugar
Directions
In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.


(i've made this with dinner a lot lately.scrumptious)
XOXO, Truly

I've had ENOUGH!

If I have to open this page one more time and look at sickly-yellow banana muffins, I'm going to quit blogging all together. 
PEOPLE!  Contribute! 
This has been the week of soup and bread.  Lots of both. 
Last night we had Pioneer Woman's Cauliflower Soup. 
Mmmmm.... it really did make me tingle all over.  One of my kids, upon smelling the amazing aroma wafting up from the pot, insisted that we were having stuffing for dinner.  Sadly, he was fooled.  He would have been much happier with stuffing.  BUT.  The rest of us devoured this yummy stuff.

Here's my only somewhat yellow-tinted picture of the half-way point.

FRESH minced parsley being added to the mix.

Go back and look at Pioneer Woman's pictures.

Her's make you actually WANT to make the soup.

Okay.  So now the REAL reason I'm posting today.  THAT bread.  A French Baguette.  Fresh from the oven.  And SO good I almost forgot to take a picture before the last baguette had been cut in to and was almost gone.  See the teeth marks in the buttered piece?  It was at that point that I resisted the urge to break the surface, and put down the pleasure to snap an only minutely yellow picture of this delicious stuff.
HERE is how you make it (EASY!)

BEST French Baguettes EVER
(Picky Stuffing-Boy said it tasted like restaurant bread)

3 cups lukewarm water


8 cups King Arthur Unbleached All-Purpose Flour
[note: I used 1 cup wheat plus 7 cups white flour, and it turned out great]

1 tablespoon table salt

2 tablespoons instant yeast
 
Mix water and yeast.  Let sit for two minutes.
Add flour and salt.  Mix until dough is soft, and divide into four pieces.
Form into four small rectangular loaves.
Place onto greased pan (I sprinkle corn meal under the loaves)
Let rise until double--about 30-40 mintues
lightly (so as not to compress dough) slice loaves 3-4 times on the diagonal
spritz heavily or brush loaves with water (or egg white/water wash)
Bake at 450 for 26-28 minutes.
 
SO good warm!  The crust is VERY "crusty" and the inside soft and delicious.
(Be careful cutting it!  I cut myself)
If you store the loaves in plastic, the crust softens up for the next time you cut it.