crunchy salad

 salad

l TBS butter

1 package top roman

1/2 c chopped almonds

handful sunflower seeds

4-6 c sturdy lettuce (romaine)

2 C chopped broccoli

green onions

Vinaigrette

4TBS brown sugar

1 tsp salt

6 TBS rice vinegar

2-3 drops tabasco

1/2 c oil

mix in jar

melt butter in a skillet over medium heat. add uncooked roman noodles (break them up), almonds, sunflower seeds, and saute until toasted lightly brown. let cool. 

pour the dressing into the bottom of your salad bowl. toss ingredients together and serve.

Chocolate chip scones

 from mindy blodgett

2 c Flour

1 tbsp baking powder

1/2 tsp salt

1/2 c sugar + 2 to 3 TBSP

1 1/2 C milk chocolate chips

1 1/2 c heavy cream

3 TBSP unsalted butter

 wisk flour, baking powder, salt, 1/2 c sugar.

then add chocolate chips. Add cream, mix with fork until hold together. Transfer to a lightly floured surface, knead dough exactly 10 times, Pat dough into a 9" disc shape (2" thick) brush with melted butter.

sprinkle with 2-3 tbsp. sugar on top.

cut like a pie into 16 wedges. transfer to greased baking sheet, bake on 350 for 12 minutes or until edges are golden.

Fudge Krispies

 from mom

I loved this recipe as a child.

12 oz chocolate chips

1 c sifted powdered sugar

1/2 c light corn syrup

2 tsp vanilla

1/2 c butter

4 c rice krispies 

Combine chocolate chips, butter, corn syruo in med sauce pan. stir over low heat until melted.remove from heat. add vanilla and powdered sugar. add rice krispies. mix until all coated. spread evenly in 13x9 pan. chill until firm.

pancakes

 from: Gordon Ramsay

 2 Large eggs

2 TBS sugar

1 1/2 cups flour

pinch of salt

2 tsp baking powder

1 1/2 TBSP veg oil

1 1/4 C butter milk

1 tsp vanilla (optional)

Separate eggs into two bowls. Add sugar to egg whites and whip into soft peaks.

 add the rest of the ingredients to the egg yolks.

gently fold eggs white into batter

S’more bars

 From food nanny

Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1cup White Kamut flour +1 Tablespoon

• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt

• 2 XL-sized Hersheys milk chocolate bars

• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

1. Preheat oven to 350º. Spray 8x8 inch square baking pan with cooking spray.

2. In a large bowl, cream together with a hand-held electric mixer, butter and sugars until light. Beat in egg and vanilla.

3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter and sugar mixture and mix at low speed until combined.

4. Divide dough in half and press half into an even layer on the bottom of the prepared pan. Place chocolate over dough, side by side (the XL bars should fit perfectly in pan side by side).

5. Spread marshmallow cream over chocolate. Take remaining dough in sections and flatten out with palm. Lay sections over the top of the marshmallow cream to completely cover the layer

6. Bake for 30-35 minutes until lightly browned. Cool completely before cutting into bars. They are divine when hot, but messy. Freeze leftover bars in freezer bags for up to 2 months.

Sheet pan chocolate chip cookies

 Our best bites 

Ingredients

• 3 cups all purpose flour
• 1 tsp baking soda
• ¼ tsp table salt
• 1 cup butter melted and cooled slightly
• 1½ cups brown sugar packed
• ¾ cups white sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups chocolate chips any kind you like, or a mix
• ½ cup toffee bits optional

Instructions

• Preheat oven to 350 degrees.  Line a 9x13 inch baking pan with foil and lightly spray the bottom with cooking spray.  Set aside.
• Combine flour, baking soda, and salt in a bowl and whisk to combine.  Set aside.
• In a mixing bowl, thoroughly combine brown sugar, white sugar, and melted butter.  Add eggs, one at a time, stirring between each addition, and vanilla.  Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired).  Once dough is thoroughly mixed, press into the prepared baking pan.
• Bake for about 25 minutes (all ovens are different, set timer for 20 minutes to start checking on them.  They will bake for 20-30 minutes, but some readers have reported they took longer).  Remove from oven when edges are golden brown and center appears set, but still soft.  Cool completely to room temperature and then cut into squares. 

  Baking Note: Be aware that this is essentially a giant single cookie. If you cut them while they're hot and grab the center piece, it will be like pulling the center of a hot cookie- totally goo! Delicious goo, but goo. This doesn't not mean they aren't cooked, they just need to cool. I prefer to cool completely- even overnight is great. Once cool the center will be deliciously doughy.

Chocolate zucchini bread

 One of my favorite ways to eat zucchini. 

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa or unsweetened cocoa 
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup  packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

Instructions

• Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
• Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.