Wednesday, July 30, 2008
After weeks of eating away from home, clean, fresh food is what my body craves. This last vacation was no exception and after three weeks I was ready to hit the kitchen. This salad is inspired by fresh Summer or Spring rolls. I love spring rolls...to me they are fresh and clean, and oh so wonderful.
I threw this salad together for lunch with some rice noodles I already had cooked. They only take a couple of minutes so they are great for a quick meal. I just chopped up things I had on hand and then topped it off with some TJ Soy Ginger dressing. It was YUM! So far I have had this for four meals, it's that good.
Thai Spring Roll Salad
1/2 C rice noodles, cooked
3/4 C chopped green cabbage/romaine mix
1/4 C chopped cilantro
shredded carrot/cucumber to your liking
1/4 C celery chopped on the bias
1 T chopped peanuts
garnish with chow mein noodles if desired
Sunday, July 27, 2008
Well after a being gone for three weeks, it's good to be back. The hubby and I traveled to Europe for a golf lovers dream vacation. It was such a fab trip, we had a magnificent time! London, Wales, Scotland and Northern Ireland were beautiful but as with any vacation it's great to be back.
For one that loves to cook, it's just great to be back in the kitchen. The second morning after returning we had pancakes for breakfast. After three weeks of eggs, toast, tea and fruit, we needed something not on the English menu. This is my mom's recipe, and they are so delicious. They are light and thin and full of flavor. As a kid they were what I requested every chance I could, and even the hubs, a non-pancake fan, loved them!
1 1/2 C flour
2 T sugar
1 T baking powder
1 egg, beaten
1 1/3 C milk
2 T oil
Combine all in a bowl.
Heat skillet/griddle, spray with cooking spray, pour scant 1/4 C of batter on griddle. Flip when bubbly...enjoy!
Tuesday, July 8, 2008
We will be touring England, Scotland, Wales and Northern Ireland for three weeks while taking a break to be spectators at the British Open!
See you on the flip side:)
Wednesday, July 2, 2008
Why dub these sinfully delicious, well if they were not so hard to resist, so tempting, well then they wouldn't be sinful. Instead these are AMAZING, and will not stick around long at our house. These are potluck, bring a dessert, welcome a neighbor brownies. You must take them and leave them, or you may be in trouble. Sometimes I wish I hadn't happened upon the recipe from Baking Blonde . Her family's recipe is now our family favorite:)
The moist brownies are baked up and during the last five minutes and layer of mini marshmallows are sprinkled on top and placed back in the oven. After five or so minutes, take a buttered knife and spread the marshmallows out and then top with the delicious chocolate marshmallow frosting...YUM!
The only change I made was to substitute boxed brownie mix for the brownies, just to quicken things up. I have made these a couple of times so far, once with M&M's atop the marshmallows, once with chopped peanut butter cups, and once without anything. Also one of the times I made CI Light Fudge Brownies as a stand in to the mix, verdict: both were great, though the mix is great when you need them ASAP! To make them even more decadent I always add chocolate chips to the brownie mix. Try them, you will love them too!
Frosted Marshmallow Brownies (as adapted from Baking Blonde)
(I haven't made the brownies in this recipe, but have used my own)
3/4 cup butter
1 1/2 cup sugar
1 tsp vanilla extract
1 1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
3 TBS baking cocoa
3-4 cups mini marshmallows
Preheat oven to 350.
Lightly grease a 9×13 pan with PAM
In a mixing bowl, cream the butter and sugar. Add eggs and vanilla beat until fluffy.
In a small bowl combine flour, baking powder, salt and cocoa. Stir to combine. Add the flour mixture to creamed mixture. spread in greased 9×13 pan.
Bake for 17-20 minutes. Remove from oven and sprinkle with marshmallows, return to oven 2-3 mintues, or just until marshmallows are soft.
Remove from oven. Using a knife dipped in water spread the metled marshmallows evenly over bars.
3/4 stick butter
6 TBS Milk
1 1/4 cups sugar
1/2 cup mini marshmallows or 4-6 large marshmallows
1/2 cup Chocolate chips (maybe upto 3/4 cup depending how chocolatey you want it)
Combine ingredients (except marshmallows and chocolate chips) in medium saucepan and melt over medium low heat. Stir constantly until combined. Bring to a boil and boil for 1 minute.
Add marshmallows and chocolate chips
Stir until marshmallows and chips are melted.
Remove from heat. Allow to cool and thicken slightly (can set in sink of cold water to speed up process). Pour and spread over marshmallows on bars.
Allow to cool before cutting and serving.