Recipes

YUM - Italian Veggies

This is another favorite of mine. I think I am allergic to measuring cups and I know whose fault that is - my dad of course. He has always made up recipes and just measured in the palm of his hand and used his taste buds as the judge. Can't go wrong with that! That is why I love recipes where I don't have to measure and I don't need directions!

Besides the time to cut all the veggies this is a quick hit and great for grilling.

I layer all the following veggies in a foil pan. The heartier veggies to cook like the squash are at the bottom.
Tomatoes
Red, green, yellow and orange peppers
Yellow Squash
Zucchini
Yellow onion
Can of peeled white potatoes
These are the veggies I use but the possibilities are endless!

Once it is all layered in the pan I sprinkle Italian dressing mix all over the veggies. For a large tray like this, I used a package and a half. Usually if I am grilling I don't add anything else because the juices from the veggies is all you really need but this time I added balsamic vinegar and red wine vinegar (a 1/4 cup maybe of each). I don't know the cooking time but I just check the squash. Mix occasionally to ensure none of the veggies burn to the bottom.
Another alternative to cooking is the just put all of the mixture in a pot on the stove. We recently had to do this because the valve to our grill came unhooked. Why does this only happen when you have company?
All the veggies will be a mushy soupy yummy mix. Even people who don't eat veggies will enjoy this!
Sprinkle Parmesan and serve....YUM!

Been working on some crafts so those posts will be coming soon! :) stay tuned!

Fried Eggplant


Let's satisfy your appetite with a recipe from the family cookbook. Fried eggplant - YUMMY! I swear your kids will think they are french fries! My son loves them.



First, cut the eggplant into strips.
Then, you need 3 bowls.
      1. Milk
      2. Flour
      3. Egg
and a baggie with bread crumbs.

Now start dipping and rolling in the above order then shake in the baggie till covered.
Once all your eggplant is prepped, heat up your frier and get cookin'! I have a small frier so I did each basket 4 minutes or until browned to your liking. My dad will fry them in a pan out on the side burner of the grill.
Add salt to taste. Crunchy Goodness!

I could eat a whole eggplant like this! I just wish the prep wasn't so messy but it is well worth it! Great summer recipe - Enjoy!

Chocolatey Brownies

I don't know where this idea originated from but it makes the best brownies EVER! I seriously buy brownie mix and icing in bulk so I can make these for impromptu get togethers or scrap nights with the ladies.

I buy the regular Fudge Brownies from Betty Crocker and the Whipped Chocolate Icing. I used to buy the small container of icing but now I buy the large one.

Bake the brownies as directed on the package.

Once the timer goes off, I take the large container of icing and microwave it for 1 minute.

As it is heating, I take the brownies out and stick a fork in the top to make holes all over. This is so the icing seeps into the brownies (YUM!)

I take the icing out of the microwave and pour the entire container on the top of the brownies.

Mommy's little helper

NOTE: This recipe started out with melting half of the small container of frosting to pour on the top and then actually frosting the top of the brownies once they cool. Yeeaahhhh - I found that frosting brownies doesn't work for me. That is how I started melting the whole container. And then the container got larger in size because everything tastes better with frosting!!!!

Let the brownies cool and then serve! They are a chocolate gooey delight.......

I made these tonight for my Friday night Scrapbook gals.....This time I found crushed Heath bar toffee bits in my pantry. Ladies, we will enjoy these tomorrow - if they make it there!

 Be sure to share your enhancements to this recipe if you try it. I love to experiment! Enjoy!