roast 'em

This is a GREAT recipe for ROASTED Asparagus (or you can modify it to other vegetables).

1 1/2 lb. fresh asparagus, trimmed
2 t. (approx.) Garlic & Herb Seasoning (Mrs. Dash)** or Italian seasoning or combo of thyme, oregano, rosemary or onion & garlic powder - find which combination suits your family best!
2 T. olive oil
salt & pepper
Parmesan cheese

1. Preheat oven to 450*. Heat a rimmed baking pan (I use a jelly roll pan) in the oven for 5 minutes.
2. Meanwhile, in a large bowl toss asparagus with herbs, oil, salt & pepper.
3. Spread asparagus on the heated pan, spreading it in a single layer. Return to oven. Roast uncovered until spears are tender when pierced with the tip of a knife, about 10-12 minutes. Stir once while baking. Halfway through baking time, sprinkle with Parmesan cheese.
4. Remove from oven and transfer to serving plate using tongs.

Yield: 4-6 servings

Other VEGETABLES?
Use:
1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained; roast 8-10 minutes
1 1/2 lbs. sweet potatoes, thinly sliced; roast 16-18 minutes
1 1/2. lbs. fingerling potatoes, or new potatoes cut in half lengthwise; roast 25-30 minutes
1 lb. carrots, peeled and cut in 1" pieces; roast 35-40 minutes.

**All roasting times are at 450*. For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.

peanut butter fudge bars

This is another YUMMY recipe from here. But with the PB & Chocolate combo, how could it NOT be a hit?! 

• Prep: 20 min. Bake: 20 min.

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 c. creamy peanut butter
• 1/2 c. canola oil
• 1 egg
• 1 can (14 ounces) sweetened condensed milk
• 1 c. (6 ounces) semisweet chocolate chips
• 2 T. butter

Directions

• In a large bowl, combine the cake mix, peanut butter, oil, and egg until well blended.
• Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes.
• In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until smooth. Pour over crust. Sprinkle with remaining crumb mixture.
• Bake for 20-25 minutes longer or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen.

mozzarella ham stromboli

This is one of our FAVORITE, EASY meals! It's great for a fun Friday night meal. Your family will love it too!

The original recipe comes from here, but I've modified it a bit.

• Prep: 20 min. Bake: 20 min.

Ingredients

• 1 tube (11 oz.) refrigerated crusty French loaf
• 2 c. (8 oz.) shredded part-skim mozzarella cheese
• garlic powder
• Italian seasoning
• 1/4 lb thinly sliced deli ham (you could substitute ham for pepperoni, salami, etc.)
• 1 T. butter, melted
• 1 T. grated Parmesan cheese

Directions

• On a lightly floured surface, unroll dough at seam. Pat dough into a 14-in. x 12-in. rectangle. Sprinkle mozzarella cheese over dough to within 1/2 in. of edges. Sprinkle lightly with garlic powder & Italian seasoning.  Top with a single layer of ham.
• Roll up tightly from a short side; pinch seam to seal. Place seam side down on an greased baking sheet. Cut a few slits along the top. Brush top of loaf with butter; sprinkle with Parmesan cheese.
• Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes. Cut with a serrated knife. 
• Yield: 6 servings.

family recipe: fudgie oatmeal bars

I'm not sure how or WHY I have NOT posted this recipe on my blog yet. Probably because once the secret is out everyone will make them and then mine won't be special anymore. :( Boohoo; come on and share with the class.

These bars are PHENOMENAL! I've never met anyone who did NOT REALLY like them or even LOVE them. I'd make these for the football and basketballs teams in high school and they were always a huge hit! These are a sure crowd pleaser!

Cream together:
1 c. butter, softened
2 c. brown sugar
2 eggs
1 t. vanilla

Add and mix well:
2 1/2 c. flour
1 t. baking soda
1/2 t. salt

Stir in:
3 c. oatmeal (I use quick-oats)

Press 2/3 of the batter into a 15x10" jelly roll pan (or rimmed cookie sheet). Reserve other 1/3 for later.

*Melt over low heat:
1 1/2 c. semi-sweet chocolate chips (milk chocolate chips do NOT taste right in this recipe, sad I know)
2 T. butter
1 can sweetened condensed milk

*Add to melted mixture:
1 t. vanilla
1/2 t. salt
1 c. chopped nuts or coconut, optional (I generally do NOT put these in)

Spread over oatmeal crust to within about 1/2-1" of the edges. (As it bakes it will spread out more.)

Take remaining oatmeal batter in about teaspoon-sized balls (or however you like) and press to flatten between floured fingers. Then place on top of chocolate layer. (Do NOT push them down, it will disperse the chocolate below. Simply PLACE it on the chocolate.)

Bake @ 350* for 25 minutes until oatmeal batter is golden.

ENJOY these heavenly bites with a glass of cold milk. Mmmm.... :)

chocolate chipper champs

This is another one of my FAVORITE cookie recipes. We love to make them around Easter time with Easter M&Ms, or around any other holiday with festive M&Ms. YUMMY!

3/4 c. butter, softened
1 1/3 c. brown sugar
2 eggs
1 t. vanilla
2 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. M&Ms, plain
1/2 c. chopped nuts, optional

1. Cream butter and sugar. Add eggs and vanilla. Mix well. Gradually add in dry ingredients.

2. Stir in candies and nuts. Form into balls and place on ungreased cookie sheet. Add a few additional candies to the top, so they're nice and pretty.

3. Bake @ 350* for 10-12 minutes.

PS: The DOUGH is sensational! If you want to be really BAD :) have a couple teaspoons of cookie dough with vanilla ice cream. It's heavenly!

favorite chocolate chip cookies

I can't narrow it down, so here are my top 2.

Coming it @ #1 is:
Ghiradelli's "The Ultimate Chocolate Chip Cookie"

• 2 1/4 c. unsifted flour
• 1 t. baking soda
• 1/2 t. teaspoon salt
• 1 c. (2 sticks) butter
• 3/4 c. sugar
• 3/4 c. packed brown sugar
• 2 eggs
• 2 t. vanilla
• 1 c. chopped walnuts or pecans (optional), I can take them or leave them, but my family wants me to LEAVE them, so I generally do.
•  1 - 11.5 oz. bag Milk Chocolate Chips

Directions
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.

Bake at 375ºF for 9 to 11 minutes or until golden brown.

And closely behind at #2 is:
Mrs. Field's Rich & Chewy Cookies
(The original recipe is HUGE, so I always halve it, and this is the recipe halved.)

Cream together-
3/4 c. sugar
1 c. brown sugar
1 c. butter, softened
1 t. vanilla
2 eggs

Add-
3 c. flour
3/4 t. salt
3/4 t. baking soda

Stir in-
1-3 c. milk chocolate chips
1 1/2 c. nuts, chopped - optional

Bake @ 350* for 12 minutes.
Yield: approx. 3 dozen

**Tip: For any of these cookie recipes, mix the dough, form into balls. Place on a cookie sheet then FREEZE. Once frozen, remove the cookie dough balls to a freezer bag and then they're ready when you want them. Bake some now, and freeze some for later!

**Note: I am a HUGE MILK chocolate fan, so I will most always use MILK chocolate instead of SEMI-SWEET. Use what you like.

black bean quesadillas

We LOVE this easy, delicious recipe from Sandra Lee! Check it out!

• 6 burrito-size flour tortillas
• 1 (14 1/2-ounce) can refried low-fat black beans
• 1 c. chunky salsa
• 1 1/2 c. Mexican-style shredded cheese
• 1/2 c. prepared guacamole (from the refrigerated section), if u LIKE guac ;P
• 2 T. sour cream

1. Preheat oven to 400 degrees F. Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 c. of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla.

2. Place the quesadilla on a foil-covered cookie sheet. Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl.

3. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

Yield: 12 portions, or use only 2 tortillas and yield 4 portions.