Carmel Popcorn

Jeff's sister introduced this recipe to us. I don't know where she got the recipe, but it's so good!

WARNING: this stuff is addicting!

1 c. butter
2 c. brown sugar
1/2 c. corn sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
3 bags light popcorn, popped

Melt butter; stir in brown sugar, corn syrup, and salt. Cook until nice and smooth, no layer of butter sitting on top. Add vanilla, then add the baking soda, which will cause it to fluff up (so make sure your pan is high enough to hold it!) Toss the popcorn in a bowl, one bag at a time (to ensure better coating and weeding out of the kernels) and mix the carmel in little by little with each bag.

Chocolate Chip Cheese Ball

1 stick of butter
1 pkg cream cheese
1/2 tsp vanilla
2 TB brown sugar
3/4 c. powder sugar
3/4 c. mini chocolate chips
3/4 c. chopped pecans
extra chocolate chips to roll ball into
graham crackers and/or apple (or other fruit) slices

Cream butter, cream cheese and vanilla until fluffy. Mix in sugars, chocolate chips and nuts. Chill for 2 hours. Then form a ball and roll it into the extra chocolate chips. Serve with fruits or graham crackers!

Stuffed Zucchini

I have searched high and low for a good stuffed zucchini recipe. We finally found a winner! Even my non-zucchini loving kids love this recipe, as well as my cheesy zucchini recipe (found in the veggies section).

Ingredients:

• 8 zucchini, about 6" in length (or only 2-3 if they are huge, homegrown zucchinis)
• 1 lb. ground beef
• 1 whole onion, chopped into small pieces
• 1 TB parsley
• salt and pepper to taste
• 1 c. parmesan cheese
• 1 c. monterey jack or mozarella cheese
• 1 c. cheddar cheese

Preparation:

Brown the ground beef and the onion and drain off excess fat. Cut zucchini in half lengthwise (if they don't sit flat, slice a small amount off the bottomo to help them sit better). Scoop out centers and chop pulp finely. Add the chopped zuchini pulp, parsley, salt and pepper to the ground beef and onion and simmer until zucchini is tender. Drain off any excess liquid if needed. Remove from heat and stir in the cheeses. You can play around with whatever mixture of cheeses floats your boat; we liked the parmesan, cheddar and mozarella. Scoop into zucchini halves and sprinkle with a little extra cheese. Put zucchini halves on a cookie sheet covered in foil. Bake at 400 degrees for 30-45 minutes. Zucchini should be tender and cheese golden brown on top. In the summertime, when you don't wanna heat up your house, you could even cook these on the BBQ grill.

Tomato & Mozarella French Bread Slices

My new favorite side dish. SO good. You gotta be fast when you serve these, they disappear quickly.

You will need:

• french bread (I buy the thin bagette style loaf at Stater Bros, you can use whatever you like)
• tomatoes, sliced
• mozarella cheese, sliced
• olive oil
• fresh basil, finely chopped
• balsamic vinegar

In a small bowl, combine some olive oil, balsamic vinegar, and basil. I don't measure, I eyeball it. I usually do 2 parts of olive oil to 1 part balsamic vinegar (I'm not huge on vinegar, so this amount gives it just enough flavor).

Slice up your french bread and lay it out on a cookie sheet. Put a slice of mozarella cheese, followed by a slice of tomato on top of each piece of bread. Then drizzle (or brush with a pastry brush) the oil mixture on top. Stick the cookie sheet in the broiler for about 3-5 minutes, or until the cheese is bubbly and slightly browning.

Lyonnaised Carrots

This one comes from my grandma. It's one of our favorites for Thanksgiving, but sometimes I make it throughout the year as well. Even if you're not big on carrots, you'd like these.

2 lbs. carrots
1 bunch of green onion
1 stick of butter
Salt and Pepper

Peel and chop the carrots; boil them until they are tender. Drain the water and mash the carrots (not as mushy as baby food...keep some texture to it). Melt the butter in a large pan over medium heat. Saute chopped green onion. Once the green onion is sauteed, add the carrots and stir through. Add salt and pepper to taste.

Roasted Cauliflower and Carrots

This recipe was taken from another pork chop recipe. But you can use these veggies with any dish, so I'm posting it here instead of with the pork chops. You can also use this method for other veggies: fresh broccoli, squash, etc.

6 c. cauliflower florets (fresh)
2 cups baby carrots
6 TB butter, melted
Salt & Pepper

Heat oven to 450. Place cauliflower and carrots on an aluminum foil lined baking sheet. Drizzle with 2 TB melted butter. Toss. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss again. Roast in over for 25 minutes or until carrots are crisp-tender. Remove and drizzle with 2 more TB melted butter.

Oven Roasted Asparagus

I've been so bored with my vegetable dishes lately and have been picking people's brains for new ways to cook them (and cook them fresh, rather than canned). And I love asparagus but just haven't been able to get it quite right. My brother shared his way and it was a success. Even Maurina (who hates asparagus) loved it!

All you need is:

Fresh asparagus
Olive oil
Garlic (I use the minced in a jar)
Salt and pepper (coarse pepper is best)
Parmesan Cheese (optional)

Rinse your asparagus. You can chop off the white ends first if you want. Put the asparagus in a bowl or shallow dish and drizzle with olive oil. Then sprinkle with your seasonings, but not yet with the parmesan cheese. Lay some foil out on a cookie sheet and put the asparagus on the sheet. Cook in the oven at 400 for about 20 minutes or until soft. Keep an eye on it so it doesn't burn. The last 5 minutes or so, you can sprinkle some parmesan cheese on top if desired. You won't have any left over, it's that good.