Roasted Vegetables

I love roasted veggies. Besides fresh, they are my favorite way to eat them. I stumbled across this recipe a few months ago, and it is fantastic!

You could change the vegetables too, if you wanted, I think asparagus, and zucchini would be great in here.

Roasted Veggies

(I didn't measure any of these vegetables, just eye-balled it)

1 1/2 c. fresh baby carrots

3 c. unpeeled , quartered red potatoes

1 medium onion cut into thin wedges

1 Tbsp. olive oil

1 tsp. dried basil

1 tsp. dried thyme leaves

1/2 tsp. garlic salt

1/4 tsp. pepper

14 oz. frozen green beans

Heat oven to 425.  Spray 15x10 pan with cooking spray.  In a large bowl, combine carrots, potatoes and onion.  Add oil, basil, thyme, garlic salt, and pepper; mix well. Spread evenly in pan. Bake at 425 for 20 minutes.

Remove pan from oven. Add green beans, toss to mix.

Return pan to oven; bake an additional 20-25 minutes, or until vegetables are tender.

 Yield: 6 (1-cup) servings

Decadently Wonderfull Heavenly Peanut Butter Pie

Can you hear the heavenly " AHHHH"s? The crust in this picture is scandalously thick since I made it in a 9x13" pan so there would be enough for me, I mean everybody to enjoy. Normally, it is made in a regular pie plate. I had doubled it, and hence needed the larger pan.
MMMMMMmmmmmmm.

~Peanut Butter Pie~
1 chocolate cookie crust (purchased, or homemade)
1 c. peanut butter
8 oz. cream cheese, softened
1/2 c. sugar
12 oz. container non-dairy whipped topping, divided
1 -11.5 oz jar Hot Fudge ice cream topping

Drizzle: 2 Tbsp. Hot Fudge, and 2 Tbsp. peanut butter

Beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups. whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Lick bowl, spatula and fingers clean.
Reserving 2 tablespoons, heat hot fudge in the microwave for 1 minute. Stir and spread over peanut butter layer. Refrigerate until serving time.
Just before serving, spread the remaining whipped topping over the fudge layer.
Place 2 Tbsp. Hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in corner of bag and drizzle over pie. Repeat steps with peanut butter.

Eat.

Icebox Sugar Cookies

Don't they have the most delightfully old fashioned name?
These sugar cookies are wonderfully chewie, and another good one to freeze, since they also make a bunch.

~Icebox Sugar Cookies~
1 c. butter (no substitutes)
2 c. sugar
2 eggs
1 tsp. vanilla
3 1/2 c. all purpose flour (um,yeah, so don't try subbing bread flour if you've run out of regular. They turn into Icebox hockey pucks. Ask me how I know.)
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl (it always makes me laugh that recipes say, what do they think you are going to mix this in, the bath tub?) cream butter and sugar.
Beat in eggs and vanilla. Combine flour, baking soda, and salt. Gradually add to creamed mixture. On a lightly floured surface, shape into three 10" long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour, or until firm. Cut into 3/8" slices, place on greased baking sheets. Sprinkle with sugar. Bake at 375 for 8-10 minutes or until lightly browned. Cool on wire racks.
Yield: about 8 dozen

Gingersnaps

I LOVE gingersnaps, and this is far and away the BEST recipe I have ever found for them. The recipe makes a ton, and the dough freezes nicely, I'll role it into balls, and freeze those, then pull out a dozen to bake up fresh. The baked cookies freeze wonderfully too.

~Ginger Snaps~

2 c. sugar

1 1/2 c. oil

2 eggs

1/2 c. molasses

4 tsp. baking soda

4 c. all purpose flour

1 Tbsp. ginger (don't worry, this is not over powering)

2 tsp. ground cinnamon

1 tsp. salt

Additional sugar for rolling

In a mixing bowl, combine oil and sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into

3/4" balls (or a bit larger if desired) and roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 8 minutes for a softer cookie, or 10-12 minutes for a crisper cookie.

Yield: 7-14 dozen, depending on how big you make them.

Rustic Round Herb Bread

(Hmmm. This picture didn't look so blurry before.)

Good bread. Good with soup, and just 'cuz. Its another easy one, and if your good at that type of thing, change the herbs to suit your tastes.

Rustic Round Herb Bread

2 c. all purpose flour

1 c. shredded cheddar cheese

1 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. rubbed sage

1/2 tsp. dried thyme

1/2 tsp. dill weed

3 Tbsp.cold butter

1 egg

1/2 c. plain yogurt ( I've subbed sour cream, works great)

1/2 c. milk

In a large bowl, combine first 9 ingredients; mix well. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt, and milk. Stir into dry ingredients until just moistened. Spoon into a greased 9 inch round baking pan. Bake at 400 for 20-25 minutes or until golden brown. Serve warm.

Chicken with Lemon Sauce

So easy, so fantastic, and if you're good, a One Arm Wonder. (my term for meals that can be made whilst holding a baby.)
This recipe is presented for 2, but I double it, do what you need to.
You will love it. Allot.

Chicken with Lemon Sauce
2 boneless skinless chicken breast halves
5 Tbsp. all-purpose flour divided
1/4 c. grated Parmesan cheese
3/4 tsp. salt divided
1/2 tsp. pepper divided
2 eggs
2 Tbsp. butter divided
1 Tbsp. olive oil
3/4 c. chicken broth
1/2 c. apple juice
1 Tbsp. lemon juice
1 Tbsp. minced fresh parsley

Flatten chicken to 1/4" thickness. (Yeah, I never do this, so suit yourself. unnecessary step in my opinion.)
In a shallow bowl, combine 4 Tbsp. flour, Parmesan cheese, 1/2 tsp. salt, and 1/4 tsp. pepper. In another bowl, beat eggs. Dip chicken in eggs, the coat with flour mixture. In a large skillet, cook chicken in 1 Tbsp. butter, an the oil over medium heat until juices run clear, turning as necessary.
Remove and keep warm.
In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to skillet, stirring to loosten any browned bits. Stir broth mixture and add to pan. Bring to a boil;cook and stir for 1-2 minutes or until thickened and bubbly. Stir in lemon juice, cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.
Serves:2

Swiss Meat Loaf

We are not really meatloaf people. B., actually really hates it, and I usually don't like it. Mostly because for both of us, we think of dried up, sticky, goopy, nasty, ketchup slathered over the top. Yuck.

Not so with this one, oh no, no ketchup in sight. This one is decadent, the Swiss cheese picks up the bacon flavor and absolutely MELTS in your mouth. Give it a go, even if your not sure about meatloaf yourself, and please, no ketchup on it.

Swiss Meat Loaf

1 egg

1/2 c. evaporated milk (I tend to follow recipes exact the first time around, and actually, I've only made this once, so I don't know about using regular old milk. I say try it.)

1 tsp. rubbed sage

1 tsp. salt

1/2 tsp. black pepper

1 1/2 lbs. lean ground beef (I used venison)

1 c. cracker crumbs (Ritz type- about 24 made one cup)

3/4 c. grated Swiss cheese (or more, you know, whatever)

1/4 c. finely chopped onion

2-3 strips bacon, cut into 1" pieces

Preheat oven to 350. Beat the egg in a large bowl. Add milk, sage, salt, and pepper, and mix. Add beef, crumbs, 1/2 c. of the cheese, and the onion; mix well with hands. (Gross, yes, but it works the best.) Form into a loaf, and place in a 2 qt. rectangular baking dish. (That's fancy talk for a 9x13 baking dish.) Arrange bacon pieces on top of the loaf. Bake for 40 minutes. Sprinkle remaining cheese on top, and bake 10 minutes longer.

Serves:6