I want one of these right NOW!!
Crust:
2 cups all purpose flour
1 cup brown sugar
1/2 cup butter, softened
1 cup whole pecan pieces
Caramel Layer:
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips
Heat oven to 350. In a large mixing bowl combine all crust ingredients except pecans. Beat at med. speed, scraping bowl often, until well mixed and particles are fine (2-3 mins.). Press on bottom of 9"x13" ungreased baking pan. Sprinkle pecans evenly over unbaked crust. In a 1 qt. saucepan, combine butter and brown sugar. Cook over med. heat, stirring constantly until entire surface of mixture begins to boil. Boil 1 min., stirring constantly. Pour evenly pecans and crust. Bake 18-22 mins. or until entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips; allow to melt slightly (2-3 mins.) Swirl chips with a table knife leaving some whole for a marbled effect, Cool completely; cut into bars.
Follow "The Golden Rule" today (and every day)!!!
Love,
MM
Monday, September 22, 2014
Sunday, September 21, 2014
Stromboli Wraps
Perfect Game Watching Fare!!
(serves 4)
Veg. cooking spray
1 jar (24 oz.) Prego Pesto Marinara Sauce or Prego Marinara Italian Sauce, heated
4 flour tortillas (10"), warmed
2 cups shredded Italian cheese blend (about 8 oz.)
5 oz. salami, thinly sliced
6 oz. capicola or black forest ham*, thinly sliced
1/2 cup roasted red peppers, cut into strips
Heat the oven to 400. Spay a baking sheet with the cooking spray. Spread 1/4 cup sauce on each tortilla to within 1" of the edge. Sprinkle each with 1/2 cup cheese. Divide the salami, capicola and peppers among the tortillas. Fold two opposite sides in 2" over the filling. Starting at the bottom, roll up to enclose the filling. Place the wraps, seam-side down, onto the baking sheet. Bake for 12 mins. or until the wraps are golden brown. Let the wraps cool on the baking sheet on a wire rack for 5 mins. Serve with the remaining sauce for dipping.
"The secret of peace is to give every anxious care to God."
And, praise Him for your many Blessings today!!
Love,
MM
(serves 4)
Veg. cooking spray
1 jar (24 oz.) Prego Pesto Marinara Sauce or Prego Marinara Italian Sauce, heated
4 flour tortillas (10"), warmed
2 cups shredded Italian cheese blend (about 8 oz.)
5 oz. salami, thinly sliced
6 oz. capicola or black forest ham*, thinly sliced
1/2 cup roasted red peppers, cut into strips
Heat the oven to 400. Spay a baking sheet with the cooking spray. Spread 1/4 cup sauce on each tortilla to within 1" of the edge. Sprinkle each with 1/2 cup cheese. Divide the salami, capicola and peppers among the tortillas. Fold two opposite sides in 2" over the filling. Starting at the bottom, roll up to enclose the filling. Place the wraps, seam-side down, onto the baking sheet. Bake for 12 mins. or until the wraps are golden brown. Let the wraps cool on the baking sheet on a wire rack for 5 mins. Serve with the remaining sauce for dipping.
"The secret of peace is to give every anxious care to God."
And, praise Him for your many Blessings today!!
Love,
MM
Saturday, September 20, 2014
Grilled Caprese Naan Pizza
Here's a great one to do outside to take advantage of the beautiful weather that is predicted for later today:
(serves 2)
1/4 cup balsamic vinegar
2 garlic* naan breads (I get these in the freezer section of Trader Joe's)
Nonstick EVOO* cooking spray
1 cup cherry or grape tomato halves
1 cup fresh mozzarella balls (ciliegine or bocconcini)
1/4 cup fresh shredded basil
1/4 t. coarse* kosher salt
Freshly ground black pepper
Heat balsamic vinegar in a small saucepan over med. heat. Simmer until syrupy and reduced to about a T., 8-10 mins. Heat grill or grill pan, (or broiler*) over med.-high heat. Spray naan with cooking spray and place on grill. Cook until just beginning to char, 2-3 mins. per side. Top each naan with tomatoes, cheese and basil. Sprinkle with S&P and drizzle with balsamic reduction. Cut into wedges with a pizza cutter*.
"The faith that continues to the end gives proof that it was genuine in the beginning."
Have FUN today!!!!!
Love,
MM
(serves 2)
1/4 cup balsamic vinegar
2 garlic* naan breads (I get these in the freezer section of Trader Joe's)
Nonstick EVOO* cooking spray
1 cup cherry or grape tomato halves
1 cup fresh mozzarella balls (ciliegine or bocconcini)
1/4 cup fresh shredded basil
1/4 t. coarse* kosher salt
Freshly ground black pepper
Heat balsamic vinegar in a small saucepan over med. heat. Simmer until syrupy and reduced to about a T., 8-10 mins. Heat grill or grill pan, (or broiler*) over med.-high heat. Spray naan with cooking spray and place on grill. Cook until just beginning to char, 2-3 mins. per side. Top each naan with tomatoes, cheese and basil. Sprinkle with S&P and drizzle with balsamic reduction. Cut into wedges with a pizza cutter*.
"The faith that continues to the end gives proof that it was genuine in the beginning."
Have FUN today!!!!!
Love,
MM
Friday, September 19, 2014
Salad in a Jar
Vegetables and grains that won't get soggy or limp are best in this salad that is easily transportable and GOOD:
(serves 4)
1 cup pearl barley
1 t. finely grated lemon rind
2&1/2 cups veg. broth or water.
1 carrot, grated
1/2 t. kosher* salt
6 T. bottled Italian vinaigrette dressing
1/2 cup gape tomato halves
1 cup fresh baby* spinach leaves, stems removed*
1/2 cup sliced crimini* mushrooms
2 (1 pt.) mason* jars with lids
Combine barley, lemon rind, and either veg. broth or water in a saucepan. Bring to a boil, reduce heat and simmer, covered, 35-40 mins. Add carrot and salt. Stir and let cool completely before layering in jars. To assemble: Place 3 T. salad dressing in bottom of 1 jar. Layer half the barley mixture, half the tomatoes, half the spinach, and then half the mushrooms. Repeat layers in second jar.
"Don't rely too much on appearances. The prettiest berries can harbor mold inside."
Happy Friday!!
Love,
MM
(serves 4)
1 cup pearl barley
1 t. finely grated lemon rind
2&1/2 cups veg. broth or water.
1 carrot, grated
1/2 t. kosher* salt
6 T. bottled Italian vinaigrette dressing
1/2 cup gape tomato halves
1 cup fresh baby* spinach leaves, stems removed*
1/2 cup sliced crimini* mushrooms
2 (1 pt.) mason* jars with lids
Combine barley, lemon rind, and either veg. broth or water in a saucepan. Bring to a boil, reduce heat and simmer, covered, 35-40 mins. Add carrot and salt. Stir and let cool completely before layering in jars. To assemble: Place 3 T. salad dressing in bottom of 1 jar. Layer half the barley mixture, half the tomatoes, half the spinach, and then half the mushrooms. Repeat layers in second jar.
"Don't rely too much on appearances. The prettiest berries can harbor mold inside."
Happy Friday!!
Love,
MM
Thursday, September 18, 2014
Slow-Cooked Brisket and Onions
Imagine the aroma wafting out of your kitchen from this dish!!!
(serves 6)
1 T. EVOO
1&1/2 lbs. sweet onions (about 2 large), sliced into half moons
3&1/2 lbs. beef brisket
Coarse kosher salt, and freshly ground pepper
6 cloves of garlic, minced
2 cups low sodium* beef broth
2 T. Worcestershire sauce
1 T. low sodium* sauce
Heat a deep sauté pan or cast iron skillet over med. heat wit the oil. Add the onions and cook on med.-low to med. heat., stirring frequently, for about 20 mins. or until the onions have caramelized lightly. While the onions are cooking, take the brisket out of its packaging and pat dry. Season generously on all sides with S&P. Heat a large skillet or sauté pan over med.-high heat and turn on your vent or fan, if you have one. Sear the brisket on all sides until a golden brown crust appears. Remove and place in a slow cooker, fatty side up. Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire, and soy sauce, and pour into the slow cooker. Cover and cook on low 6-8 hours or until the brisket is very tender. Let rest of at least 20 mins. before serving in the slow cooker set on warm. If your slow cooker does not have a warm setting, transfer to a baking dish and cover tightly with foil while resting. Slice or shred the meat and serve with onions and juices. Recipe note: if you do not have a slow cooker, cook in the oven in a baking dish covered tightly with foil or in a Dutch oven. Bake at 325 for 3-4 hours.
"The voice of sin may be loud, but the voice of forgiveness is louder."
Have FUN today!!
Love,
MM
(serves 6)
1 T. EVOO
1&1/2 lbs. sweet onions (about 2 large), sliced into half moons
3&1/2 lbs. beef brisket
Coarse kosher salt, and freshly ground pepper
6 cloves of garlic, minced
2 cups low sodium* beef broth
2 T. Worcestershire sauce
1 T. low sodium* sauce
Heat a deep sauté pan or cast iron skillet over med. heat wit the oil. Add the onions and cook on med.-low to med. heat., stirring frequently, for about 20 mins. or until the onions have caramelized lightly. While the onions are cooking, take the brisket out of its packaging and pat dry. Season generously on all sides with S&P. Heat a large skillet or sauté pan over med.-high heat and turn on your vent or fan, if you have one. Sear the brisket on all sides until a golden brown crust appears. Remove and place in a slow cooker, fatty side up. Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire, and soy sauce, and pour into the slow cooker. Cover and cook on low 6-8 hours or until the brisket is very tender. Let rest of at least 20 mins. before serving in the slow cooker set on warm. If your slow cooker does not have a warm setting, transfer to a baking dish and cover tightly with foil while resting. Slice or shred the meat and serve with onions and juices. Recipe note: if you do not have a slow cooker, cook in the oven in a baking dish covered tightly with foil or in a Dutch oven. Bake at 325 for 3-4 hours.
"The voice of sin may be loud, but the voice of forgiveness is louder."
Have FUN today!!
Love,
MM
Wednesday, September 17, 2014
Lasagna-Stuffed Spaghetti Squash
I'll tell you what....
(makes 4 very generous servings)
5 lbs. spaghetti squash (2 med. sized squashes)
1 t. EVOO
1 sweet onion, diced
2-3 cloves of garlic, minced
1 lb. ground beef or Italian sausage*
1&1/2 t. sea* salt, divided
1 (15 oz.) can crushed tomatoes
2 cups ricotta, whole or 2%
1/4 cup roughly chopped fresh flat leaf* parsley
1 cup shredded mozzarella
Chopped parsley or basil, to garnish
Preheat the oven to 400. Cut the squashes in half lengthwise* and scoop out the seeds. Lay them cut-side down in a roasting pan or baking dish, and add about an inch of water. Roast for 45-60 mins., until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle. While the squash is roasting, warm the oil in a high-sided skillet or saucepan over med.-high heat. Stir in the onions and cook until translucent, 5-8 mins. Stir in the garlic and cook until fragrant, 30 secs. Add the ground beef and 1 t. of salt. Cook until well browned, break up into small crumbles, 5-8 mins. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready 5-20 mins. Taste the sauce and add more salt, if desired. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta, parsley, and 1/2 t. salt. Wipe out the roasting pan and arrange the squash sells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over the ricotta. Top with another layer of ricotta and tomato sauce. At this point, the shells can be covered and refrigerated for up to 24 hours. Add an extra 10 mins. to the cooking time. Bake the shells for 15 mins. at 400. Sprinkle the mozzarella over the tops of the squashes and bake for another 15-20 mins., until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a min. or two). Sprinkle parsley or basil over the tops and serve immediately. Leftovers will keep for 1 week in the fridge.
"No life is more secure than a life surrendered to God."
Go out and have FUN today!!!
Love,
MM
(makes 4 very generous servings)
5 lbs. spaghetti squash (2 med. sized squashes)
1 t. EVOO
1 sweet onion, diced
2-3 cloves of garlic, minced
1 lb. ground beef or Italian sausage*
1&1/2 t. sea* salt, divided
1 (15 oz.) can crushed tomatoes
2 cups ricotta, whole or 2%
1/4 cup roughly chopped fresh flat leaf* parsley
1 cup shredded mozzarella
Chopped parsley or basil, to garnish
Preheat the oven to 400. Cut the squashes in half lengthwise* and scoop out the seeds. Lay them cut-side down in a roasting pan or baking dish, and add about an inch of water. Roast for 45-60 mins., until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle. While the squash is roasting, warm the oil in a high-sided skillet or saucepan over med.-high heat. Stir in the onions and cook until translucent, 5-8 mins. Stir in the garlic and cook until fragrant, 30 secs. Add the ground beef and 1 t. of salt. Cook until well browned, break up into small crumbles, 5-8 mins. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready 5-20 mins. Taste the sauce and add more salt, if desired. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta, parsley, and 1/2 t. salt. Wipe out the roasting pan and arrange the squash sells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over the ricotta. Top with another layer of ricotta and tomato sauce. At this point, the shells can be covered and refrigerated for up to 24 hours. Add an extra 10 mins. to the cooking time. Bake the shells for 15 mins. at 400. Sprinkle the mozzarella over the tops of the squashes and bake for another 15-20 mins., until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a min. or two). Sprinkle parsley or basil over the tops and serve immediately. Leftovers will keep for 1 week in the fridge.
"No life is more secure than a life surrendered to God."
Go out and have FUN today!!!
Love,
MM
Monday, September 15, 2014
Corn Salad with Feta and Herbs
Continuing on with the corn theme, cuz tis still the season:
(serves 6)
2 T. white wine vinegar
2 T. EVOO
Pinch of Kosher* salt
3 ears of raw white* or mixed corn
6 oz. crumbled feta
1/2 shallot, minced
1/3 cup chopped kalamata olives
1 T. tarragon leaves, chopped
1 T. fresh flat leaf parsley, chopped
Freshly ground pepper
Whisk together vinegar, oil, and salt in a serving bowl. Place the ears of corn in a deep bowl (one by one) and cut down the kernels, and then using the back of the knife scrape the cobs to release any "corn milk". Add kernels and "milk" to serving bowl, and stir in the rest of the ingredients. Season to taste with S&P.
"A recipe is only a theme which an intelligent cook can play each time with his or her own variation."
Have FUN today!!
Love,
MM
(serves 6)
2 T. white wine vinegar
2 T. EVOO
Pinch of Kosher* salt
3 ears of raw white* or mixed corn
6 oz. crumbled feta
1/2 shallot, minced
1/3 cup chopped kalamata olives
1 T. tarragon leaves, chopped
1 T. fresh flat leaf parsley, chopped
Freshly ground pepper
Whisk together vinegar, oil, and salt in a serving bowl. Place the ears of corn in a deep bowl (one by one) and cut down the kernels, and then using the back of the knife scrape the cobs to release any "corn milk". Add kernels and "milk" to serving bowl, and stir in the rest of the ingredients. Season to taste with S&P.
"A recipe is only a theme which an intelligent cook can play each time with his or her own variation."
Have FUN today!!
Love,
MM
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