2 lbs. parsnips
2 lbs. carrots
2 large red onions
6 T balsamic vinegar
2 T brown sugar
4 t fresh rosemary (less if using dried)
salt & pepper
Slice parsnips and carrots into 2″ sticks and cut onions into wedges.
Mix together vinegar, sugar and rosemary and pour over vegetables.
Marinate 1 hour
Mix vegetables with olive oil.
Salt & pepper to taste.
Roast @ 500 for 1/2-1 hour until done.
1 c. Creamy peanut butter
1 c. Powdered sugar
1 1/2c. Graham cracker crumbs
1 square semi sweet baking chocolate
1/3 c. Sliced almonds, toasted
Beat butter, peanut butter and powdered sugar in a large bowl with an electric mixer on medium speed until well blended.
Add cracker crumbs , mix well.
Shape into little bee bodies.
Melt chocolate & drizzle in lines over bees for stripes.
Insert almonds into both sides of each body for wings before chocolate hardens.
Using a toothpick, dip into chocolate and make two dots for eyes
Can store in fridge for up to 3 days.
Makes approx. 60 bees
– photo from: http://www.kraftcanada.com/recipes/peanut-butter-bumble-bees-84010
3 c. all purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
1 c. sugar
4 TBSP butter (no substitution) room temp
2 large eggs
1 TBSP vanilla extract
1 tsp. grated lemon peel
1/2 c. extra virgin olive oil
Whisk together flour, baking powder and salt in a large bowl.
In another bowl, with a mixer on medium speed, beat sugar, butter, eggs and vanilla, and lemon peel until creamy and well combined.
Beat in oil.
Add flour mixture and mix just until combined.
Divide dough into 3 equal sized disks.
Wrap each in plastic wrap and refrigerate at least 2 hours or until very firm.
On a large sheet of parchment paper, with floured rolling pin, roll 1 disk of dough to 1/8″ thickness.
Using 3-4″ cutters, cut dough into as many cookies as possible spacing 1/2″ apart.
Slide parchment paper onto cookie sheet.
Freeze 15 min. or until firm.
With a small knife, lift and remove dough between cookies. Wrap and refirgerate scraps.
Bake cookies 10-12 min. or until edges are crisp and golden.
Cool on pan on wire rack 5 min.
Transfer from pan to wire rack.
Repeat with remaining dough and scraps, re-rolling, only once.
When cookies are cool, decorate as desired. Allow to dry completely. Store in airtight containers (with wax paper in between layers if decorated) at room temperature up to 1 week or in freezer up to 2 months.
Makes about 2 doz. cookies
-Recipe from Good Housekeeping, 12/13
1/2 bushel plum tomatoes (1 peach basket)
3 lbs. onions
2 bulbs garlic
1/4 c. salt
1 1/2 c. sugar
3(12oz)tomato paste (I use Wild Oats Organic)
4 hot peppers (I only added 3 hot peppers -see photo below for the kind I use, but you may use any kind)
1 TBSP basil ( l add 2TBSP)
2 TBSP oregano
1 pint oil (2cups)
Optional: I added extra peppers: 1 red bell pepper, 2 yellow bell peppers (tint of orange to them), and 2-3 yellow banana peppers. (Basically sweet peppers that are orange, yellow or red that are equivalent to 3-4 bell peppers).
I also added 4 skinny carrots.
My method(I use the whole tomato):
Wash all tomatoes and slice in half. Place in blender and purée.
Taking some of the blended tomato, add garlic and purée.
Remove pepper seeds and place onion & pepper in a food processor.
Combine all ingredients except oil & tomato paste in a very large pot on the stovetop (tomatoes alone measure to about 55-60 cups).
Cook for about 3-4 hours (time varies) to thicken.
Add oil and tomato paste and cook for 30-60 minutes longer until the sauce is the consistency/thickness you want.
Makes about 11 quarts.
Process 40 min in a boiling water canner (adjust time as needed for altitude)
Boil tomatoes until soft.
Run them through strainer.
Boil liquid until thick
Liquefy the rest of the ingredients and add together
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 cup white sugar
1 tsp vanilla
3 1/2 cups plain flour
1 1/2 tsp salt
1 tsp baking soda
1 jar of Nutella (you won’t need the whole thing), refrigerated
Preheat the oven to 350 and line 3 trays with baking paper.
Using an electric mixer, beat the butter and both sugars until combined and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Turn the mixer onto a low speed and slowly add the flour, salt and soda, mixing until just incorporated.
Using a medium cookie scoop or heaped tablespoon, scoop balls of the dough. Place a ball of dough in the palm of your hand and flatten it well. Place a teaspoon of Nutella in the center and fold the edges of the dough over, using your fingers to pinch them together and shape the dough around the Nutella.
Place on baking trays and bake for about 1o minutes, until lightly golden. Makes 32 cookies.
And yes, you will need a tall glass of milk with these cookies… They are sweet!
-Recipe adapted from http://www.butterbaking.com/2012/03/15/nutella-filled-chocolate-chip-cookies/